Visit the daily seafood auction in Vigo, on Spain’s northwest coast, and prepare for a scene that has played out for centuries. Here small boats are unloading as much as 220,000 pounds of fresh swordfish, shark and tuna each day. Every year more than a million tons of frozen tuna, cod and squid are shipped from the gigantic port by larger boats docking here from around the world. Vigo is a part of Galicia, considered the heart of Spain’s fishing industry. The port’s cold storage capacity tops 650,000 ...
With the downturn in the economy affecting how often consumers dine out, and with seafood-safety scares involving imports and methyl mercury, foodservice R&D teams have their work cut out for them. Designing menus compatible with these demands and retaining repeat customers is more challenging than ever. Menuing seafood is a great way to tempt consumers out of the kitchen and into a restaurant.
“[Seafood] is the protein least likely to be prepared at home for whatever reason. People aren’t comfortable ...
Americans are busier than ever, and their grocery-shopping habits increasingly reflect their hectic lifestyles. Retailers are beginning to feed time-starved consumers’ pleas for easy-to-prepare meals they can buy close to home or work by tapping into a virtually vacant niche in the United States: small-format grocery stores that are easier to navigate than traditional supermarkets and offer a greater product assortment than convenience stores.Leading the supermarket evolution is British retail giant ...
There is a Washington, D.C.-based organization called Oceana. The following vision statement can be found on its Web site: “Oceana seeks to make our oceans as rich, healthy and abundant as they were in our grandparents’ youth.” The realization of this vision could only be achieved by putting an end to all commercial fishing, or return it to the days of wooden boats and hemp nets. This clearly insane idea would be laughable, were it not for the needs of our planet and its growing population. Fish, ...
The self-service vs. full-service seafood debate has gone on for years. Retailers that support self-service tout the labor and space savings, as well as the reduced shrink. On the flip side, full-service counters offer the one-on-one interaction with knowledgeable staff that is often needed to sell seafood.The topic resurfaced with the late-2007 rollout of Tesco’s Fresh & Easy small-format supermarket.Associate Editor Steven Hedlund writes about the grand plans for the mini concept in this issue’s ...
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