Welcome to SeaFood Business

Seafood buyers have turned to SeaFood Business as North America's leading trade magazine for more than 25 years. It focuses on the "business" of buying and selling seafood and provides seafood buyers with the tools and analysis they need to make educated seafood buying decisions.

SeaFood Business September 2010

Volume 29 Edition No. 9

Features

• Special Feature: In the soupSeafood soups, chowders strong in foodservice, but overrall retail category sales sluggish

Opinion

• Editor's Note: Paying tribute
• Point of View: Louisiana implores industry for help

Retail & Foodservice

• Behind the Line: Food with a viewOyster Bar owners build a legacy on Washington's Samish Bay
• Retail Report: Tilapia makes steady gainsWeekly sales in the West increase 17.5 percent
• What's in Store: Service sellsRetailers find success with added foodservice components

Supply/trade

• Top Species: HalibutSuccessful fishery management bodes well for supply

Sustainability

• Going Green: Climate controlResponsible energy use a growing factor in sustainable seafood equation

Other

• Networking: Jeff TunksChef, owner Acadiana, DC Coast, TenPenh and Ceiba Washington, D.C. PassionFish, Reston, Va.