SeaFood Business Features

SeaFoodBusiness magazine articles are available dating back to 2006 providing an expanded library of information that addresses many sectors of the seafood business in North America. The articles are categorized by topics for easy searchability.

Articles found: 142

Behind the Line: Food with a view

The owners took a lighter menu approach, reducing
heavy sauces and soups. - Photo courtesy of Oyster Bar on Chuckanut
Drive

By Lauren Kramer
9/1/2010
Oyster Bar owners build a legacy on Washington's Samish Bay
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Retail Report: Tilapia makes steady gains

9/1/2010
Weekly sales in the West increase 17.5 percent
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What's in Store: Service sells

Adding a restaurant has boosted profits for retailers
like Hog Island Oyster Co. - Photos courtesy of Hog Island Oyster Co.

By Christine Blank
9/1/2010
Retailers find success with added foodservice components
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Behind the Line: Fishing for quality

Lobster tacos offer the only hint of Wildfish's
Southwest location. - Photo courtesy of Wildfish Seafood Grille

By Lauren Kramer
8/1/2010
Wildfish Seafood Grille relies on fresh product for a high-end clientele
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Retail Report: Mollusk sales continue gradual upswing

8/1/2010
Mussels show strong growth with 9.1 percent increase
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What's in Store: Big gulps

Paula and Franson Nwaeze set up Chef Point Caf in a
Conoco gas station in Texas. - Photo courtesy of ChefPoint Caf

By Christine Blank
8/1/2010
C-store seafood sales surprising, encouraging
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Behind the Line: Breaking the rules

Chef Bernard Guillas' seafood dishes are prepared with
no boundaries. - Photo courtesy of the Marine Room

By Lauren Kramer
7/1/2010
Marine Room chef Bernard Guillas blends taste, texture, integrity to produce fine-dining menu
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Retail Report: Crab sales increase

7/1/2010
Weekly crab sales push higher, crabmeat strengthens
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What's in Store: Summer = salmon

Copper River salmon is a proven attention-getter for
supermarket shoppers. - Photo courtesy of Cub Foods

By Christine Blank
7/1/2010
Retailers team with suppliers to build excitement about seasonal wild fish
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Behind the Lines: Addition by subtraction

Moonen serves sustainable species in unintimidating
preparations, such as Catfish Sloppy Joe. - Photos courtesy of RM Seafood

By Lauren Kramer
6/1/2010
Celebrity Chef Rick Moonen takes unsustainable species off the menu
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Retail Report: Tilapia makes huge gains

6/1/2010
Study shows retail consumers seek seafood sales, promotions
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What's In Store: Local label

Hannaford has committed to only sourcing from
fisheries with sustainability plans. - Photo courtesy of Hannaford

Christine Blank
6/1/2010
Hannaford's sustainable seafood policy touts connection to the Gulf of Maine
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Behind the Line: Emancipated chef

Wild seafood from British Columbia takes center stage
at the Vancouver restaurant. - Photos courtesy of Tojo's Restaurant

By Lauren Kramer
5/1/2010
Hidekazu Tojo reinvents menu-making necessity with omakase
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Retail Report: Inching up

Trout - Photo courtesy of Clear Springs Foods

5/1/2010
Trout sales increase negligibly
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What's in Store: Rex appeal

Rex's Market fills a need in the Dallas region for a
fresh seafood restaurant. - Photo courtesy of Rex's Seafood Market

By Christine Blank
5/1/2010
Restaurant sales key to seafood market's business
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Behind the Line: A culinary heirloom

Philadelphia's Oyster House Restaurant has been reborn
with a more casual menu. - Photo courtesy of Oyster House Restaurant

By Lauren Kramer
4/1/2010
Proprietor Sam Mink reclaims his family's restaurant legacy
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Retail Report: Summer strengthens salmon sales

4/1/2010
More than one-third of all finfish sales are salmon
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Kansas goes green

Ted Nguyen's time as a professional angler fueled the
eco-friendly concept. - Photo courtesy of Angler's Seafood House

By Lauren Kramer
3/1/2010
Angler's Seafood House brings sustainable seafood to Midwest diners
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Retail Report: Total seafood category review

3/1/2010
Haddock, tilapia, lobster were retail sales winners
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Sushi

Convenience and a healthful image propel mainstream
sales of this category. - Photo by Angela Coulombe

By Lauren Kramer
3/1/2010
Economy doesn't dampen growth of this retail, foodservice category
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What's in Store: Stores push private label

By Christine Blank
3/1/2010
Retailers turn to store brands to promote value, pump up margins
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Behind the Line: Jean-Georges' Boston debut

Fresh, local seafood plays an important role on the
menu at Market. - Photo courtesy of Market restaurant

By Lauren Kramer
2/1/2010
Market at The W Boston launches with Mark Damsky at the helm
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Retail Report: Catfish sales up 10 percent

catfish - Photo courtesy The Catfish Institute

2/1/2010
Three southern markets boost demand for the whiskered finfish
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What's in Store: Tried and true

Prepared seafood items will become a retail focus in 2010. - Photo courtesy of Schnucks Market

By Christine Blank
2/1/2010
Retailers concentrate on value, convenience and customer incentives
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Behind the Line: Salt lick

Some restaurants are using oils and other flavorings
to decrease salt usage.

By Lauren Kramer
1/1/2010
Restaurateurs aim to kick the sodium habit by focusing on other flavor enhancers
Read full text »

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