Versatile, adaptable and available year-round thanks to its extended fishing season, halibut is a frequent choice among consumers and restaurateurs alike.
“The texture and flavor profile appeals to a lot of people,” explains Claudia Hogue, foodservice marketing director at the Alaska Seafood Marketing Institute. Hogue, who is based in ASMI’s Seattle office, says halibut is a top choice among chefs because the fish “stands up well to… Read More
As Chile continues to recover after a serious outbreak of infectious salmon anemia (ISA), other farmed salmon-producing countries have stepped in to fill the supply gap and establish a presence and identity within the U.S. market.
“ISA had a devastating impact on Atlantic salmon” from Chile, says Jason Paine, U.S. general manager for Multiexport Foods in Miami, which imports salmon from Chile. And this year, he says, the effects are felt more… Read More