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: 1080

Top Story: The two-way street

Domestic shrimp harvesters and processors say imports have an unfair advantage. - Photo by James Wright

By James Wright
3/1/2013
Countervailing duties on imported shrimp could harm trade relations, might not help domestic industry
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What's in Store: Movin’ on up

Cod & Capers’ fresh look has translated into an increase in retail seafood sales. - Photo courtesy of Cod & Capers

By Christine Blank
3/1/2013
Success necessitates changes for do-it-all Cod & Capers
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Global Foodservice: The Cornish revolution

There is an impressive number of quality seafood restaurants in Cornwall. - Photo courtesy of Tabb’s

By Anthony Fletcher
3/1/2013
England’s Celtic corner offers seafood restaurants that are slowly becoming famous
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Top Species: Blue mussels

Canada is the biggest producer of live blue mussels to the U.S. market. - Photo courtesy of Acadia Aqua Farms

By Joanne Friedrick
3/1/2013
With versatility comes volume potential
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Special Feature: Killing them softly

This crab’s behavior changed when zapped — a sign it may feel pain. - Photo courtesy of Queen’s University

By Melissa Wood
3/1/2013
If crustaceans indeed feel pain, will sales of live crabs and lobsters suffer?
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Behind the Line: To catch a thief

Theft is estimated to cost restaurants 4 percent of annual sales. Photo by Malerapaso - Photo by Malerapaso / iStock Photo

By Lauren Kramer
3/1/2013
Look out for restaurant fraud that can eat away at the bottom line
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Global Retail: Making it click

The U.K.’s online grocers offer a variety of fresh, frozen and preserved seafood. - Photo courtesy of Hello Fresh

By Jason Holland
3/1/2013
Can seafood capitalize on the online grocery shopping boom?
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Retail Report: Crab sales flat

Crab, lobster sales are crackin’, segment share of crustacean category

3/1/2013
Year-end holidays continue to drive crab, crabmeat sales
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Trade Tracker: Shrimp is No. 1

Top countries of origin for frozen shrimp, dollar value for 2012

3/1/2013
Product category comprises more than one quarter total seafood imports
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Special Feature: King of the Amazon

Peruvian paiche farmers hope their product will help restore wild populations. - Photo courtesy of ArtisanFish

By Melissa Wood
2/1/2013
Sustainable farming initiative brings the river giant paiche to U.S. diners
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Editor's Note: Product pitch

Fiona Robinson, Associate Publisher / Editor

by Fiona Robinson
2/1/2013

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Point of View: The great shrimp hoax

“Whether shrimp is domestic or imported is largely a meaningless distinction. It’s country of origin. What we’re really talking about is wild-caught versus farmed — two significantly different products.” - Photo courtesy of Mazzetta Co. LLC

by Tom Mazzetta
2/1/2013
Domestic wild shrimp producers need to develop and promote their product instead of bashing farmed shrimp
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Retail Report: Out of the slump?

Modest gains for third quarter, average weekly dollars per store

2/1/2013
A review of third quarter 2012 retail trends
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Trade Tracker: China import value drops

2/1/2013
Almost one quarter of all U.S. seafood exports head to China
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Top Story: After Sandy

What’s left of the New Jersey Biosphere in Tuckerton Beach, N.J., a clam and oyster hatchery once home to rows and rows of raceways, upweller boxes and water lines. - Photo courtesy of Rutgers Cooperative Extension

By Steve Coomes
2/1/2013
Ripple effect of storm damage spreads impact far through the seafood supply chain
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What's in Store: Case psychology

Seafood’s shapes, colors and textures give retailers many presentation options. - Photo courtesy of Publix

By Christine Blank
2/1/2013
There’s nothing random about how seafood is placed on display
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Top Species: Farmed shrimp

U.S. shrimp farmers are growing in number, feeding niche markets. - Photo courtesy of American Prawn Cooperative

by joanne friedrick
2/1/2013
It’s a global enterprise, with a bit of a down-home touch
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Behind the Line: Dubious doings

A common fraudulent workers’ compensation claim is for an injury that occurs elsewhere. - Photo by Ljupco/iStock Photo

By Lauren Kramer
2/1/2013
Protect your business from insurance, compensation fraud
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Global Foodservice: Trusting instincts

Chef Sasu Laukkonen features underutilized species, like carp, with a dramatic flair. - Photo courtesy of Chef & Sommelier

By Anthony Fletcher
2/1/2013
Finnish chef applies New Nordic Cuisine philosophy to ‘trash fish’
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Global Retail: Where cod is king

Will a larger cod supply affect sales of other fish species throughout Europe? - Photo by Jason Holland

By Jason Holland
2/1/2013
How will the Barents Sea quota boost impact retailers?
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Networking: Ralph Gorham and Susan Povich

“The neighborhood has rallied around us. One of the big draws down here is us. We’re small business entrepreneurs. We can’t just go get another job. We have our lives invested in this.” — Ralph Gorham and Susan Povich Co-owners Red Hook Lobster Pound Brooklyn, N.Y. - Photos courtesy of Red Hook Lobster Pound

By James Wright
2/1/2013
Co-owners, Red Hook Lobster Pound, Brooklyn, N.Y.
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Networking: Kevin Davis

Kevin Davis, Chef/partner, Blueacre Seafood, Steelhead Diner, Seattle - Photos courtesy of Kevin Davis

By James Wright
1/1/2013
Chef/partner, Blueacre Seafood, Steelhead Diner, Seattle
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Special Feature: Packaging equipment

Cryovac’s Darfresh 10K packaging could expand self-service options. - Photo courtesy of Cryovac

By Melissa Wood
1/1/2013
Innovations keep seafood fresh inside and outside the box
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Global Retail: Slow burner

The Fish Co. produces 250 MT of tilapia and is the U.K.’s biggest tilapia producer.

By Jason Holland
1/1/2013
Tilapia needs to overcome many hurdles to become a success in Europe
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Top Story: Enigma on rice

‘Insatiable’ global demand for bluefin tuna has put sushi in a precarious spot. - Photo by Steven Hedlund

By James Wright
1/1/2013
Bluefin tuna decisions must weigh mysteries of the past, present and future
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