Here’s a recap at this week’s must-read SeafoodSource news stories and commentaries:
• You read it here first. SeafoodSource was the first news outlet to report that the class-action lawsuit accusing Pacific Seafood Group and its owner, Frank Dulcich, of violating federal antitrust laws had been re-filed in U.S. District Court in Medford, Ore. One of the suit’s three claims — conspiracy to restrain trade — was withdrawn. However, the two Brookings, Ore., fishermen who brought the suit still accuse the Clackamas, Ore., seafood supplier of monopolizing the West Coast’s four most valuable seafood markets (Dungeness crab, coldwater shrimp, groundfish and whiting). A trial is set for February 2012. “Suit involving Pacific Seafood” was this week’s most-read story.
• This week’s second-most-read story involved sushi’s growing popularity at U.S. supermarket delis. According to figures from the Perishables Group, sushi sales increased 6 percent to USD 357 million for the 52 weeks ending 26 June in supermarket deli departments, while sushi volume increased 4.9 percent to 59.6 million units during the same 12-month period. Seafood’s healthy profile may be driving the growth in sushi sales.
• Coming in at No. 3 is SeafoodSource Contributing Editor Lindsey Partos’ report on France’s seafood supply chain, which is increasingly under scrutiny for its lack of modernization. Bertrand Desplat of Fipeche, a Brittany seafood processor, emphasized the need to ditch France’s traditionally artisanal outlook on the seafood supply chain in favor of a more industrialized approach to better compete on a global scale.
• Young’s Seafood’s latest addition to its Fishmonger Choice range looks to shake up the category and transform consumer perception of frozen fish. The two products — Prime Fillet of Atlantic Cod and Prime Fillet of Atlantic Haddock — are aimed at consumers who enjoy quality food but lack the expertise and confidence to cook fish at home. Young’s plans to develop the range over the next three years, with a new innovation every six months.
• With school back in session after the summer break and store traffic leveling off, now’s an ideal time for retailers to get serious about training and educating their seafood counter staff. As I mentioned in my “Hit the books” commentary this week, a lack of consumer knowledge — and finding the time and resources to properly train and educate seafood counter staff — is one of the biggest challenges facing U.S. retailers when it comes to seafood, especially in the wake of the Gulf of Mexico oil disaster and the overwhelming amount of media coverage it received.
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