Joanne Friedrick

Contributing Editor

Joanne Friedrick’s connection to dates back more than 15 years to its Seafood Business roots. She has written on various seafood topics over the years, penning numerous Top Species Reports for Seafood Business as well as other features and columns. She currently writes the Seafood Business Insider column for Joanne has more than 35 years of daily newspaper and business-to-business writing and editing experience. In addition to writing about seafood, she has an extensive background covering the supermarket and specialty food retailing, housewares, convenience store and physical security industries. A Wisconsin native and former Chicagoan and die-hard Cubs fan, Joanne now calls Maine home.

Author Archive

Published on
September 14, 2010

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

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Published on
July 28, 2010

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

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