Retailers get festive, promote seafood

Published on
December 21, 2009

Christmas is almost here, and supermarkets across the United States are promoting a number of seafood items to lure celebratory consumers.

LaBonne Market, a three-store operator in Woodbury, Conn., is featuring cooked and raw shrimp, stuffed shrimp, squid rings, 2.5-pound squid blocks and lobster tails during a four-week truckload sale.

“We break it the first weekend of December and run it right through New Year’s Eve,” said Ken De La Rosa, the retailer’s meat and seafood director.

The seafood items featured in the truckload sale are discounted between 10 and 15 percent, which is necessary because seafood “it is a very competitive area,” said De La Rosa.

Meanwhile, Montvale, N.J.-based Pathmark is promoting shrimp, squid, cod, octopus, conch, eels, king crab, snow crab, smelts, lobster tails, mussels and clams.

Pathmark is aggressively promoting 2-pound bags of shrimp, shrimp rings and shrimp platters, according to Joe D’Alessandro, senior director of seafood merchandising for the 435-store chain.

“We will highlight shrimp rings that range from USD 5 to 40, as well as a wide variety of store-made platters that range from small, [priced] at USD 29.99, to large, at USD 79.99,” said D’Alessandro.

Food Lion is also promoting primarily cooked shrimp rings and trays in a variety of sizes.

“We find that customers want an easy appetizer and that cooked shrimp has a universal appeal, perfect for holiday gatherings,” said Food Lion spokesperson Jennifer Speck.

In addition, Food Lion id promoting two-for-one raw, 16-ounce private label shrimp packages through 29 December.

Food Lion and Bloom, which is also a Delhaize concept, will also focus on offering seafood at a value this holiday season.

“We plan to focus more on low-price items, as well products that our customers are familiar with and know how to prepare,” said Speck. “[These include] cooked and raw shrimp, snow crab clusters and several varieties of fish, including tilapia, cod and catfish.”                                           

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Contributing Editor



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