Welcome to the redesigned SeafoodSource.com!
As you can see, the redesigned Web site is chock full of the information seafood professionals require to make informed buying and selling decisions. The site is easy to navigate - the information you seek is never more than a few clicks away. And better yet, it's free.
Updated continually each weekday, the site features objective news stories and market reports and insightful commentaries from a team of more than a dozen SeafoodSource.com and SeaFood Business editors and contributing editors. In the past two months, five writers - based in the key seafood markets of China, Japan, Thailand, Spain and France - have joined the SeafoodSource.com editorial crew. They are working hard to bring relevant, timely news from each region to the site.
In today's hectic work environment, seafood professionals need to stay abreast of a vast range of issues, whether it's fisheries and aquaculture production, international trade politics or retail and foodservice trends. And they need to do it quickly and efficiently - that's where SeafoodSource.com comes in. A newsletter featuring news stories, market reports and commentaries from the previous 24 hours appears in your e-mail inbox every weekday. To ensure that you continue to receive the newsletter, add it to your address book or whitelist it, if you haven't already.
In addition to original news stories, market reports and commentaries, the site is supplemented with aggregated news stories culled from more than 80,000 publications and 40 languages worldwide.
SeafoodSource.com also features a supplier directory, containing an extensive list of seafood companies, equipment manufacturers and service providers from around the world. Updated regularly, the directory is the site's second-most visited area (following news), garnering more than 250,000 page views in 2008. Basic listings are free. For information on premium listings, click on the "supplier directory" tab at the top the home page.
That's not all the site will offer. In the coming weeks, news stories will be published in three languages - French, Spanish and Mandarin Chinese.
Blogs and discussions provide an outlet for seafood professionals to contribute to the site, and this feature will also be activated soon. Blogs are first-hand depictions of an experience, submitted by SeafoodSource.com users in a series of entries and displayed in reverse-chronological order. Users are encouraged to participate in discussions about seafood-related topics, monitored by the SeafoodSource.com editorial staff.
We value your input. If you encounter any difficulties with the functionality of the site, please e-mail us at [email protected].
Thanks, and I hope you enjoy the new SeafoodSource.com.
Best regards,
Steven Hedlund
Editor
SeafoodSource
