Editor’s picks: From Boston to bluefin

By

Steven Hedlund

Published on
March 18, 2010

Here’s a look at this week’s can’t-miss SeafoodSource news stories:

• Naturally, the International Boston Seafood Show dominated SeafoodSource’s coverage of this week. But one of the biggest stories of 2009, and perhaps 2010, came to a head on Thursday when the 175-nation Convention on the International Trade of Endangered Species voted in Doha, Qatar, to reject an Appendix I listing for Atlantic bluefin tuna, which would have suspended international trade of the species. Reaction to the decision was mixed, with some fishermen and lawmakers conveying relief and environmentalists expressing disappointment and frustration.

• Didn’t make it to Boston for the show? Too busy to roam the show floor? SeafoodSource conducted six video interviews at the three-day event, with the World Wildlife Fund’s Jose Villalon, Aiden Coburn of The Fish Market, MacKnight Smoked Foods’ Stephen Nicholson, Raphael Santaella of CFE International and Douglas Park of Cedar Bay Grilling Co., Matt Owens of FishWise, and William “Chopper” Young of Wellfleet, Mass., winner of Monday’s oyster shucking competition for the fourth consecutive year.

• Smoked salmon was the name of the game in this year’s Seafood Excellence Awards new product competition. MacKnight Smoked Foods’ Smoked Salmon Bacon was awarded the best new foodservice product, while CFE International’s Cedar Bay Planked Salmon in Applewood Orange Ginger captured the best new retail product. MacKnight’s Smoked Salmon Bagel Slice was last year’s best new retail product. This was CFE’s first time in the competition.

• This year’s conference program was jam-packed with hot-button issues. Among the seminars were the Tuna Forum, the Shrimp Forum, the Farmed Salmon Forum and the SeaFood Business Summit: Consumer Insights on Sustainable Seafood.

• The word “sustainability” could be heard almost as often “seafood” on the show floor and in the conference rooms at the Boston Convention & Exhibition Center. Sustainability was the focus of a Food Marketing Institute Sustainable Seafood Working Group discussion on Monday and Tuesday’s Teach a Chef to Fish seminar. On Sunday, Seafood Choices Alliance presented five individuals/organizations with its annual Seafood Champions awards.

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