Christine Blank

Many grocery and restaurant chains struggling financially are hurting the performance of seafood suppliers and distributors, many of which are simply supplying less product to their customers or looking at expanding their business overseas.
 
In recent weeks, many major grocery club store chains have reported a steep decline in profits, including Publix Super Markets of Lakeland, Fla., and Costco Wholesale of Issaquah, Wash., which saw profits

Discounting meals and offering free food are some of the ways restaurant operators are trying to boost business in this challenging economy.
 
Recent restaurant promotions unheard of before this year include a "buy one entrée, get one entrée free" offer at T.G.I. Friday's, which operates more than 1,000 restaurants in 60 countries. Friday's menu includes a wide selection of seafood items.
 
"We understand consumers are looking for value now more

The farmed fish industry should publicize the health benefits of omega-3 and omega-6 fatty acids, which are highlighted in reputable new studies, said Jay Whelan, the keynote speaker at Aquaculture America 2009 in Seattle. The annual World Aquaculture Society’s Aquaculture America conference runs from 15 to 18 February.

In fact, the level of omega-3s in farmed fish is as high as that in wild fish, contrary to a highly-criticized study released

Researching alternative feedstuffs for aquaculture production is a major focus of the National Marine Fisheries Service’s aquaculture program this year, says Michael Rubino, the program’s director, who’s speaking at the Aquaculture America conference in Seattle, starting this weekend.

The World Aquaculture Society’s Aquaculture America 2009 conference addresses many major industry issues including feed, offshore aquaculture, organic

President Barack Obama’s proposed economic stimulus plan, passed by the U.S. Senate on Tuesday, is expected to help boost restaurant operators and the seafood industry.

The American Recovery and Reinvestment Act, which still must go through difficult negotiations between the U.S. House and Senate, will likely boost consumer confidence and spending if passed, sources told Seafood Source.

“The majority of seafood is eaten in restaurants. The

Fairmont Hotels and Resorts is taking Chilean sea bass and bluefin tuna off its menu as part of a greater sustainability initiative.

About 18 months ago, the Toronto-based, 56-unit international luxury hotel and resort chain launched its “Green Cuisine” program, a corporate-wide initiative to purchase local and sustainable cuisine whenever possible.

“Seafood is just an extension of that green commitment,” said Mike Taylor, public relations

Poseidon Seafood of Charlotte, N.C., which filed for Chapter 7 bankruptcy more than a month ago, disclosed on Monday that it has more than $21 million in liabilities.

Unfortunately for the several seafood suppliers, processors, and transportation companies that Poseidon owes money, the company listed only $5.5 million in assets in documents filed with the U.S. Bankruptcy Court in Charlotte on Jan. 19.

Poseidon, a large seafood distributor in the

Seafood restaurants in the “upscale casual” segment are better positioned in 2009 than fine-dining steak and seafood eateries, says an expert who follows the category.

Because businesses are expected to trim travel and food expenses next year, chains such as Braxton Seafood Grill in Oak Brook, Ill., and Kona Grill in Scottsdale, Ariz., will present a value for guests, says Darren Tristano, executive VP of foodservice research and consulting

McCormick & Schmick’s Seafood Restaurants may be in a better position to weather the economic downturn in 2009 than other upscale seafood chains.

Restaurant analysts expect casual chains to fare better than upscale eateries in 2009. Larry Miller, an analyst with RBC Capital Markets, said in a recent note to clients that, while fast-food stocks will perform best in the bleak economy, casual chains may also do well.

If the economy starts to

Shrimp party trays are one of retail seafood departments’ bright spots this holiday season. Seafood merchandisers are banking on discounts and events designed to create excitement in order to move shrimp cocktail rings and peel-and-eat shrimp.

Instead of discounting its cooked shrimp party trays, United Supermarkets of Lubbock, Texas, is running a contest between the seafood departments in its 48 stores. The departments with the highest shrimp