Expo News

Published on
March 13, 2018

Open Blue, a Panama City, Panama-based aquaculture firm specializing in cobia, introduced a new range of premium frozen cobia products for both foodservice and retail applications at Seafood Expo North America on Monday, 12 March.

The new line includes IVP fixed-weight cobia portions, buffet cuts, and taco strips. Open Blue is also expanding its portion range with a branded 10-ounce retail pack and a two-pound IVP club-pack format.

“For

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By

Christine Blank

Published on
March 13, 2018

Seaweed is the new kale.

The buzz around seaweed products is growing louder by the day, as they make their way into mainstream grocery and club stores, and are featured on restaurant menus across the United States.The deeply nutritious greens, which are mineral-rich, contain essential amino acids, and are good sources of high-quality protein, are considered by many to be the new “superfood.” More consumers around the globe are

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By

Christine Blank

Published on
March 13, 2018

Blue Star Foods is rolling out a line of grab-and-go seafood items, which feature QR code traceability, at Seafood Expo North America in Boston, Massachusetts.

Blue Star’s new Grab and Go line includes two four-ounce Crab N Go foil pouches – one with claw crab meat and one with lump crab meat – and a four-ounce Shrimp N Go pouch, according to Blue Star CEO and CSO John Keeler.

“The population is moving at a fast pace. We

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By

Christine Blank

Published on
March 13, 2018

While smoked fish is popular on crackers and bagels, it has traditionally not been considered an ingredient in ready-to-eat meals. 

However, Brooklyn, New York, U.S.A.-based Acme Smoked Fish Corp. is aiming to change that with its new Blue Hill Bay Smoked Fish Poke Bowls. The new bowls come in two varieties: smoked salmon and smoked ahi tuna.

Adam Caslow, co-CEO of Acme, told SeafoodSource the bowls are intended to bring a new type of

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By

Madelyn Kearns

Published on
March 13, 2018

“BAM!”

The signature catchphrase of beloved celebrity chef Emeril Lagasse could be heard up and down the many aisles of Seafood Expo North America on Monday, 12 March, when the culinary master arrived in Boston, Massachusetts to support his wife Alden Lagasse’s growing caviar business.

Louisiana Caviar Co., which was purchased by Alden Lagasse and her business partners, Amy Hollister Wilson and Alison Vega-Knoll, almost two

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By

SeafoodSource Staff

Published on
March 12, 2018

UPDATE: Due to worsening travel conditions, shuttles returning to hotels from the BCEC on the last day of Seafood Expo North America 2018 will depart at 12 p.m. and 1:30 p.m. only. There will be no shuttle service after the 1:30 p.m. departure, Diversified Communications announced.

Seafood Expo North America/Seafood Processing North America 2018 will remain open for regular hours on Tuesday, 13 March, from 10 a.m to 3 p.m., the expo's

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By

Christine Blank

Published on
March 12, 2018

Prepared seafood meals that are ready for shoppers to quickly bake or grill at home are becoming more common in U.S. supermarket chains. And some grocers are finding success with new types of packaging and seafood offerings in their meals-to-go program. 

For example, DePere, Wisconsin-based Skogen’s Festival Foods recently added more seafood items to its One Step Prep meal program, such as marinated, seasoned Atlantic salmon fillets

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Published on
March 12, 2018

“Vegan” and “tuna” are two words not often seen together. 

Perhaps it’s that novelty, or maybe it’s just that conference attendees like free samples, but the Ocean Hugger Foods booth at the 2018 Seafood Expo North America in Boston, Massachusetts was bustling on Sunday, 11 March, the expo’s opening day.

Created by master chef James Corwell, Ahimi tastes like tuna sashimi, but is made from tomato,

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By

Jason Holland

Published on
March 12, 2018

The seafood economy should embrance, not fear, the future, political economist, author, and professor Mark Blyth said in his keynote address at Seafood Expo North America in Boston, Massachusetts on 11 March.

Blyth, a professor at Brown University explained in his address, titled, “What Does Globalization 3.0 Look Like? Global Trade in a World of Local Populism,” said that to-date, two waves of globalization have shaped the

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By

Chris Loew

Published on
March 12, 2018

Japanese seafood companies will be out in force at the 2018 Seafood Expo North America/Seafood Processing North America, taking place 11 to 13 March.

Included among the roughly 1,000 exhibitors at the Boston Convention and Exhibition Center will be a score from Japan, one of 50 countries that will have a presence at the event.

Banjo Foods Co., Ltd., based in Mishima City, Shizuoka Prefecture, is a processor of Japanese wasabi. The company

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