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: 301

Retail Report: Crab, lobster anchor sales

12/1/2010
Category lift driven by promotional pricing
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Foodservice Survey: Sustainability a growing concern

Shrimp is one of restaurants' top five best-selling
species. - Photo courtesy of International Marketing
Specialists

By Steven Hedlund
12/1/2010
More restaurateurs think green, but price, availability and the oil spill remain top of mind
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What's in Store: Flexible fishmongers

The Costa Mesa location has 36 feet of seafood on
display, plus a 12-foot deli section. - Photo courtesy of Santa Monica Seafood

By Christine Blank
12/1/2010
Santa Monica Seafood completes Costa Mesa renovation
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Behind the Line: Holy City seafood

Coast has partnered with Sustainable Seafood
Initiative to make its menu choices. - Photo courtesy of Coast Bar & Grill

By Lauren Kramer
11/1/2010
Coast chef turns to tilapia, salmon for sustainable farmed species
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Retail Report: Prepared seafood enjoys year-over-year increases

11/1/2010
Distribution points selling value-added seafood drop
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What's in Store: The color of choice

Metcalfe's uses tags that correspond to the FishWise
and Seafood Watch list. - Photos courtesy of Metcalfe's Markets

By Christine Blank
11/1/2010
Metcalfe's adopts FishWise program for its seafood purchases
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Business Trends: Striking 'swipe fees'

Interchange fees are retailers' third-highest cost
after labor and inventory.

By Joanne Friedrick
10/5/2010
Merchants look for relief from credit card transaction costs
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Retail Survey: Knowledge is king

By Steven Hedlund
10/5/2010
As sales rebound from the recession, retailers struggle to educate consumers
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Behind the Line: Fish, steakhouse-style

Burke designed the menu for simple eating so guests
know what to expect. - Photo courtesy of Fishtail

By Lauren Kramer
10/1/2010
New York's Fishtail is David Burke's lucky No. 7
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Retail Report: Stores prepare for busy season

10/1/2010
Retailers spurred 2009 holiday sales with decreased pricing
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What's in Store: Seafood celebration

Retailers incorporate National Seafood month in store
plans, despite odd timing. - Photo courtesy of Dorothy Lane Market

By Christine Blank
10/1/2010
Retailers struggle to take advantage of National Seafood Month marketing benefits
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Special Feature: In the soup

Phillips' shrimp bisque and other soups are shipped
frozen. - Photo courtesy of Phillips Foods

By Lauren Kramer
9/7/2010
Seafood soups, chowders strong in foodservice, but overrall retail category sales sluggish
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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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