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

Networking: Brad Warren

Director, Productive Oceans Partnership, Sustainable
Fisheries Partnership, Seattle - Photo by Laura Lee Dobson

By James Wright
3/1/2010
Director, Productive Oceans Partnership, Sustainable Fisheries Partnership, Seattle
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Target's big move

By April Forristall
3/1/2010
February news includes omega-3 fatty-acid discussions
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Business Trends: Stop sticky fingers

Retailers recommend ramping up customer service to
ward off potential crime.

By Joanne Friedrick
2/1/2010
Shrink control means being aware of customer and employee actions, both good and bad
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Networking: Paul Holthus

Executive director, World Ocean Council,
Honolulu

By James Wright
2/1/2010

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Media Watch: Advice abounds

By April Forristall
2/1/2010
Seafood a popular New Year's resolution topic
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Networking: Dave Pasternack

By James Wright
1/1/2010
Chef, Esca, New York
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Media Watch: IFQs on the radar

By April Forristall
1/1/2010
Oyster debate also gains attention
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One on One: Casson Trenor

Senior markets campaigner: Greenpeace USA

Founder: Tataki Sushi, San Francisco
Author:
Sustainable Sushi: A Guide to Saving the Oceans One Bite at a
Time

By James Wright
12/1/2009
Senior markets campaigner--Greenpeace USA; Founder--Tataki Sushi, San Francisco; Author--"Sustainable Sushe: A Guide to Saving the Oceans One Bite at a Time"
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Rally time

Margins on all species, including salmon, have plagued
seafood distributors.

By James Wright
12/1/2009
Economy, seafood sales primed for upswing in 2010
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Spotlight: Dipping into seafood

Consumers are using seafood dips in a variety of ways, including in sandwiches. - Photo courtesy of Phillips Foods

By Lauren Kramer
12/1/2009
Versatile, seafood-based dips attempt to break free from the bowl
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One on One: Sandy Ingber

Executive chef, Grand Central Oyster Bar &
Restaurant, New York

By James Wright
11/1/2009

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Spotlight: Convenience meals

Trident's meal line won accolades at this year's
Alaska Symphony of Seafood. - Photo courtesy of Trident Seafoods

By Lauren Kramer
9/1/2009
Steam-based retail products make inroads with seafood suppliers
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One on One: James Clark

Executive chef, Marina Inn at Grande Dunes, Myrtle
Beach, S.C.

By James Wright
9/1/2009

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One on One: Peter Redmond

By James Wright
8/1/2009
VP, development, administration and communications, Global Aquaculture Alliance, St. Louis
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Spotlight: Air cargo

Air cargo shipments play an important role in the
seafood supply chain. - Photo courtesy of Alaska Air Cargo

By Lauren Kramer
8/1/2009
Seafood a priority for some airlines, logistics providers
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One on One: Albert Tacon

Visiting professor, University of Las Palmas, Gran
Canaria, Canary Islands, Spain

By James Wright
7/1/2009

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Spotlight: Soups/chowders

Sophisticated soups, such as Phillips' new Shrimp
Bisque, is one category trend. - Photo courtesy of Phillips Foods

By Lauren Kramer
7/1/2009
Producers tout convenience, healthful aspects of ready-to-eat soups
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One on One: Dave Racicot

Chef de cuisine Lautrec at the Nemacolin Woodlands
Resort Farmington, Pa.

By James Wright
6/1/2009

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Spotlight: Keeping it cool

Processors work to reduce losses by testing new ice
systems. - Photo courtesy of Sunwell

By Lauren Kramer
6/1/2009
Processors try different ice systems to increase efficiency, extend product shelf life
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One on One: Frank Pabst

Executive chef, Blue Water Caf and Raw Bar, Vancouver,
British Columbia

By James Wright
5/1/2009

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Spotlight: Crab cakes

Casual and upscale crab cake menu mentions grew 21
percent from 2006 to 2008. - Photo courtesy of Phillips Foods

By Lauren Kramer
5/1/2009
Processors reformulate crab cakes to suit customer needs
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Spotlight: Packaging

Tight margins in the seafood industry make it
difficult for new packaging introductions.

By Lauren Kramer
4/1/2009
FDA continues to delay wide use of modified atmosphere packaging
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One on One: William 'Chopper' Young

By James Wright
4/1/2009
World champion oyster shucker, Wellfleet, Mass.
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One on One: Dr. Steve Otwell, Ph.D.

Professor, seafood technology, University of Florida,
Gainesville, Fla.

By James Wright
3/1/2009

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Spotlight: Seafood burgers

Burgers are a quick and easy seafood meal that
consumers can prepare. - Photo courtesy of Phillips Foods

By Lauren Kramer
3/1/2009
Burgers fill demand for healthful food that's easy to prepare
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