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: Farmed East, wild West

9/1/2009
Subcategory represents 36.5 percent of finfish dollar share
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What's in Store: The demo does it

PCC Natural Markets goes to great lengths to educate
its customers about seafood. - Photo courtesy of PCC Natural Markets

By Christine Blank
9/1/2009
Retailers find success with in-store educational opportunities
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Behind the Line: Grilling a new selection

Kona Grill customers requested that more seafood be
added to the menu. - Photo courtesy of Kona Grill

By Lauren Kramer
8/1/2009
10-year old Kona Grill survives amid political turmoil
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Retail Report: St. Peter's fish on the rise

8/1/2009
Average weekly tilapia sales up 3.2 percent
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What's in Store: The best of Biloxi

Sean Desporte and his family have a strong connection
with the community. - Photo courtesy of Desporte & Sons Seafood Market
& Deli

By Christine Blank
8/1/2009
Desporte & Sons' family roots are the ties that bind to Gulf community
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Behind the line: Piscine podium

Culinary school professors impart more than just knife
skills to their students. - Photo courtesy of the Culinary Institute of
America

By Lauren Kramer
7/1/2009
Culinary schools train chefs in seafood preparation, ethics
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Perishables Group

7/1/2009

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Retail Report: Supply, price change market

7/1/2009
Lobster, crab switch popularity places as lobster prices dip
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What's in Store: Fresh promotions

Supermarket sales data shows sales dip corresponds
with marketing decline. - Photo courtesy of United Supermarkets

By Christine Blank
7/1/2009
Exclusive Perishables Group data shows promo spending tied to department performance
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Behind the Line: From Peru with ceviche

La Mar is Gastn Acurio's first foray into the North
American restaurant scene. - By Lauren Kramer

By Lauren Kramer
6/1/2009
Chef Gastón Acurio brings the flavors of Peru to U.S. market
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Perishables Group

6/1/2009

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Retail Report: Catfish sales increase 6.4 percent

6/1/2009
Central, South drive demand for the whiskered finfish
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What's in Store: Prepared interest peaks

Prepared seafood products are flying off the shelves
at some retail markets. - Photo by Laura Lee Dobson

By Christine Blank
6/1/2009
Retailers, suppliers develop new RTC seafood items
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Behind the Line: Calories count

Darden, Red Lobster's parent company, supports a
federal law for menu disclosure. - Photo courtesy of Red Lobster

By Lauren Kramer
5/1/2009
Nutrition disclosure on menus affects diners' orders
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Perishables Group

5/1/2009

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Retail Report: Clam sales on slight upswing

5/1/2009
Demand for bivalve remains strongest in East region
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What's in Store: Sales in full blossom

Bloom focuses sales efforts on getting former
restaurant customers to cook at home. - Photo courtesy of Bloom

By Christine Blank
5/1/2009
Recipe kiosks, 'less is more' attitude drive Bloom's seafood department success
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Behind the Line: Tiny tastebuds

The California restaurant's dishes are prepared and
styled to appeal to children.

By Lauren Kramer
4/1/2009
The Little Gourmet spotlights healthy, kid-friendly cuisine
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Retail Report: Crab, crabmeat market depressed

4/1/2009
Crabmeat sales peak in fourth quarter '08
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What's in Store: Freezers gain favor

By Christine Blank
4/1/2009
Supermarkets benefit from rising frozen seafood sales
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Behind the Line: Fine dining on the fly

This upscale restaurant in Atlanta fills an untapped
market in airport fare. - Photo courtesy of One Flew South

By Lauren Kramer
3/1/2009
One Flew South faces unique airport challenges
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Retail Report: Shrimp sales post slight uptick

3/1/2009
Category accounts for one-third of seafood department sales
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Perishables Group

3/1/2009

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What's in Store: Green list a go

Customers are still buying seafood at New Leaf, with
the help of some promotions. - Photo courtesy of New Leaf Community Markets

By Christine Blank
3/1/2009
Sustainable seafood strategy boosts New Leaf's sales
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Behind the Line: Let them eat cake

Recipes that don't sacrifice quality or creativity
include Firecracker Salmon Rolls. - Photo courtesy of The Cheesecake Factory

By Lauren Kramer
2/1/2009
New value menu items support The Cheesecake Factory's bottom line
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