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

Sea scallops

The rebounding sea scallop resource is a boon for
buyers and suppliers alike. - Photo courtesy of Chesapeake Bay Packing

By Marianne Deward
11/1/2006
Larger meats bolstered the market, but a new area opening may net bigger landings in all sizes for 2007
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Bay scallops

- Marianne Deward
11/1/2006
Chinese imports keep bay scallop market steady
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Shrimp

- Steven Hedlund
11/1/2006
Whether you're buying black tigers or Gulf browns, there's plenty of shrimp to go around
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Case Study: Safeway’s Lifestyle format spotlights perishables

By Lisa Duchene
10/1/2006
Strategy for seafood departments includes expanded product line and upgrade options
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FDA advisory irks Washington oyster industry

- James Wright
10/1/2006

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Farming closes in on wild production

Aquaculture's annual growth rate, worldwide, has
averaged 6.8 percent so far this decade. - Photo by F. Botts, courtesy of FAO

- Steven Hedlund
10/1/2006

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One on One: Joe Harmon

Joe Harmon, Co-owner, Joe's Fish Market, Charleston,
W.Va.

By Fiona Robinson
10/1/2006
Co-owner, Joe's Fish Market
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Product Spotlight - Monkfish

It's easy to see why monkfish also goes by the name
poor man's lobster.

By Linda Skinner
10/1/2006
With traditional whitefish in short supply, monk found favor with seafood chefs
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Trend Watch - Sushi sales heading nowhere but up

Its simplicity and elegance give sushi visual
appeal. - Photo courtesy of RA Sushi Bar

By Lauren Kramer
10/1/2006
Demand for sushi expands with consumers' need for convenient, healthful meals on the run
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Seafood FAQ: Is selenium a mercury antidote?

Light tuna is a rich source of selenium, which may
counter mercury's harmful effects on human health. - Photo courtesy of the Center for Consumer
Freedom

By James Wright
10/1/2006
Scientists say seafood may contain a natural neutralizer of this toxin
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Case Study: Albertsons stores’ new owners likely to upgrade seafood

By Lisa Duchene
9/1/2006
Experts forecast short-term stability, long-term improvements
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A tribute to Wally Stevens: Goodbye, Wally!

By Mike Gorton
9/1/2006
Slade Gorton & Co. President Wally Stevens retires after 16 years
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One on One: Sara Rowe

Sara Rowe, VP and supervising partner, Shaw's Crab
House, VTK Chicago, Schaumburg, Ill.

9/1/2006
VP and partner, Shaw's Crab House, VTK
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Equipment Focus: Packaging

9/1/2006
Vacuum-packing capabilities answer demand for fresh, safe seafood attractively presented
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Product Spotlight: Drum

There are actually many things a chef can do with drum
fillets besides blackening. - Photo courtesy of Fla. Bureau of Seafood &
Aquaculture Marketing

By Linda Skinner
9/1/2006
A culinary fad decimated redfish stocks, leaving black drum and imports to fill the gap
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Seafood FAQ: Don’t let the cholesterol myth block shrimp sales

By Steven Hedlund
9/1/2006
Discerning "good" from "bad" cholesterol and promoting shellfish's healthful attributes is critical
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Trend Watch: The gift that keeps on giving

The Ultimate Card, redeemable at all 12 of Buckhead's
restaurants, serves as a marketing tool and contributes
significantly to the group's bottom line.

By Lauren Kramer
9/1/2006
Restaurants find gift cards an effective way to build traffic and brand awareness
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Retail Survey: Seafood sales are up, but so are wholesale prices

Big-box stores like Wal-Mart are giving traditional
seafood retailers a run for their money. - Photo by Laura Lee Dobson

By Steven Hedlund
9/1/2006
For most retailers, profit margins stay the same
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Case Study: Suggestive selling key to sparking impulse buys

By Lisa Duchene
8/1/2006
Shoppers' unplanned purchases drive business in the seafood department
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Bonds still haunt shrimp importers, despite agreements

By Steven Hedlund
8/1/2006

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One on One: Peter Boulukos

Peter Boulukos, Partner and corporate chef, The
Restaurant People, Fort Lauderdale, Fla.

By Fiona Robinson
8/1/2006
Partner and corporate chef, The Restaurant People
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Product Spotlight: Crawfish

Boiled crawfish is a favorite of aficionados, who cook
the fresh-caught mudbugs live. - Photo courtesy of S.A. Harris, La. Seafood
Board

By Linda Skinner
8/1/2006
In Louisiana, the major U.S. producer, price and supply are at Mother Nature's mercy
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Seafood FAQ: Science, not sentiment, is key to live-lobster sales

Science says lobsters' primitive nervous systems keep
them from processing pain lucky for this guy! - Photo by John Barkley

By Steven Hedlund
8/1/2006
Whole Foods' decision to stop selling live lobsters is sure to spawn consumer inquiries
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Trend Watch: A successful launch meets everyone’s needs

Bistro Fresh microwaveable meals cover all the bases
convenience, foolproof cooking technology, smart packaging and,
of course, great flavor. - Photo courtesy of Bistro Fresh

By Lauren Kramer
8/1/2006
Product development is much more than flavor and packaging decisions
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Case Study: Retailers help consumers plan seafood purchases

In its direct-mail pieces and weekly e-mails to
consumers, Wild Oats puts the focus on seafood quality and
freshness rather than price. - Photo courtesy of Wild Oats

By Lisa Duchene
7/1/2006
Some chains turn to online circulars to replace the traditional newpaper inserts
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