SeaFood Business Features

SeaFoodBusiness feature articles are available in our archive dating back to 2006 providing an expanded library of information that addresses many sectors of the industry. The articles are categorized by topics for easy searchability.

Articles found: 252

One on One: Rowan Jacobsen

Author, A Geography of Oysters: The Connoisseur's
Guide to Oyster Eating in North America East Calais,
Vt.

By James Wright
5/1/2008

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International Sourcing: China

Tilapia fillets are processed in Zhuhai in preparation
for buyers in the U.S. market. - Photo courtesy of Jeff Singleton

By Jeff Singleton
5/1/2008
Buying quality fish from China means increasing communication
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One on One: Junichiro Yoneoka

Junichiro Yoneoka, President, Maruha Capital
Investment, Seattle

By Steven Hedlund
4/1/2008
President, Maruha Capital Investment, Seattle
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Case Study: Size matters

Going overboard on product variety in the retail
seafood case can lead to shrink. - Photo courtesy of Giant Eagle/Lisa Duchene

By Lisa Duchene
4/1/2008
Seafood's variety sets it apart, but how much is too much?
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Lauren Kramer: Breading/battering techniques

By Lauren Kramer
4/1/2008
Health consciousness triggers switch to more natural ingredients
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Product Spotlight: Manila clams

The Manila's size range makes it perfect for a wide
variety of dishes. - Photo courtesy of Jon Rowley & Associates

By April Forristall
4/1/2008
Interest in these tiny bivalves slowly migrates from West to East Coast
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Case Study: Petaluma’s seafood makeover

Petaluma Manager Bob Drobatz drives to San Francisco
to hand-select fish. - Photo courtesy of Petaluma Market

By Lisa Duchene
2/1/2008
Merchandising veteran hand-selects fish to give market an edge
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One on One: Jeffrey Martin

Executive chef, GrandLuxe Rail Journeys, Evergreen,
Colo.

By Steven Hedlund
2/1/2008

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Processing & Services: Financial services

Seafood industry consolidation has been on the rise in
the past few years.

By Lauren Kramer
2/1/2008
Mergers and acquisitions fuel industry consolidation
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Product Spotlight: Greenlip mussels

Greenlips are grown on suspended longlines, which
produces a grit-free mussel. - Photo courtesy of Kono New Zealand

By April Forristall
2/1/2008
Dynamic U.S. expansion projected for New Zealand mussels
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One on One: Richard Hetzler

Executive chef Mitsitam Caf, National Museum of the
American Indian, Washington, D.C.

By Steven Hedlund
1/1/2008

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Case Study: Setting the bar

The Portland, Maine, store was one of 21 that Whole
Foods opened in fiscal 2007. - Photo by Laura Lee Dobson

By Lisa Duchene
1/1/2008
Post-Wild Oats acquisition, Whole Foods expected to innovate in seafood
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Product Spotlight: Cobia

Cobia could challenge tilapia as the most popular
farmed whitefish. - Photo courtesy of Michael Sussman

By April Forristall
1/1/2008
Sustainable characteristics make the farmed species a fish with a future
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International Soucring: Chile

Chile has become the No. 6 seafood supplier globally
and No. 4 to the U.S. market. - Photo by Paul Molyneaux

By Paul Molyneaux
1/1/2008
An industry in flux has tremendous foothold in U.S. market
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Trend Watch: Restaurants go green

The Green Restaurant Association provides guidance on
eco-friendly decisions. - Logos provided by Grille Zone, GRA. Photo courtesy
George's at the Cove.

By Lauren Kramer
1/1/2008
GRA makes environmental decisions easier, step by step
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Case Study: Fast feedback

Tracking product beyond the back room can reveal sales
opportunities. - Photo by Steven Heddericg

By Lisa Duchene
12/1/2007
Seafood retailers slow to adopt category management tools
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Distributor Survey: Feeling the squeeze

Seafood distributors are paying more for raw product
and more for transportation. - Photo by Laura Lee Dobson

By James Wright
12/1/2007
Seafood distributors wrestle with increased costs, availability issues
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One on One: Dirk Fucik

Owner, Dirk's Fish & Gourmet Shop,
Chicago - Courtesy photo

By James Wright
12/1/2007
Owner, Dirk's Fish & Gourmet Shop, Chicago
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Product Spotlight: Ready-to-eat meals

Retailers are welcoming RTE meals that fit the
take-out foods niche. - Photo courtesy of Amazing Food Manufacturers

By April Forristall
12/1/2007
Consumer demand for health, convenience drives sales of packaged meals
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Trend Watch: Meals made easy

Seafood can be a popular choice at meal-prep centers
across the country. - Photo courtesy of Dinner Me Quickly

By Lauren Kramer
12/1/2007
Meal-preparation industry prime for explosive growth
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Processing & Services: Extending shelf life

The Go Green tray is a packaging alternative produced
with reduced energy and waste. - Photo by Laura Lee Dobson

By Lauren Kramer
12/1/2007
Processors turn to packaging to reduce shrink, add convenience to RTC seafood meals
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Case Study: Turn to the pros

Rex's Seafood in North Dallas relies on Chef Jeff
Rockow to educate customers. - Photo courtesy of Rex's Seafood Market

By Lisa Duchene
11/1/2007
Chef recommendations bring sales to specialty seafood retailers
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One on One: Chris King

By Steven Hedlund
11/1/2007

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International Sourcing: Eastern Canada

Atlantic Canada has a rich history of commercial
fishing.

By Nicholas Gill
11/1/2007
Suppliers adapt by shifting focus from volume to value
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Product Spotlight: Calamari

Restaurants are starting to transcend the typical
rings-and-tentacles calamari dish. - Photo by Laura Lee Dobson

By April Forristall
11/1/2007
Squid product forms provide myriad menu options
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