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

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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Species Focus: Wild salmon

Promotional efforts are paying off in increased
consumer demand for Alaska salmon. - Photo courtesy of ASMI

By Rick Ramseyer
8/1/2006
Retailers and restaurateurs in the Lower 48 look north to Alaska for seasonal salmon promos
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U.S. catfish industry put to the test

Catfish is an American favorite, the fifth-most-popular species with consumers. Domestic producers face stiff competition from imports and lagging production in the past two years. - Photo courtesy of The Catfish Institute

By James Wright
8/1/2006
Domestic producers battered but proud after basa conflict
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In the Kitchen: Catch Alaska promos set Country Kitchen apart

The versatile salmon burger is even featured at
breakfast in Alaska-style Eggs Benedict. - Photo courtesy of ASMI

By Joan M. Lang
7/1/2006
Partnering with ASMI helps national chain test seafood items as specials before joining core menu
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Editor's Note: Looking back on 25 years

By Fiona Robinson, Editor in Chief
7/1/2006

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One Man's Opinion: China, an economy on steroids

Industries around the world have decided that China
has to be part of their business strategy. And the seafood
industry is no exception.

By Peter Redmayne
7/1/2006

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Marketing Forum: New products take on a European flavor

The more consumers are exposed to new foods from
around the world, the more they will be looking for new options
from the seafood industry.

By Pat Shanahan
7/1/2006

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Retail Report; Shrimp tops crustacean-category sales

7/1/2006
Ash Wednesday, Valentine's Day fuel lobster and shrimp
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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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Tuna industry, scientists blast Consumer Reports

- James Wright
7/1/2006

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Gulf receives $150M in hurricane relief

Aleutian Spray Fisheries of Seattle gave Biloxi
fishermen an icemaker.

7/1/2006

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One on One: Rex Clothier

Rex Clothier, Sr. VP, procurement, center of plate,
U.S. Foodservice, Chicago

By Fiona Robinson
7/1/2006
Senior VP, procurement, center of plate, U.S. Foodservice
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25th Anniversary: The events that have shaped SFB

7/1/2006

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Seafood FAQ: Surveying the sources of omega-3s

Bumble Bee produces one of many omega-3 supplements on
the market. Omacor is the only FDA-approved omega-3
medicine.

By James Wright
7/1/2006
How do dietary supplements compare to seafood?
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25th Anniversary: Happy 25th, SeaFood Business!

By Fiona Robinson
7/1/2006
SFB celebrates two and a half decades of covering the seafood industry
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Seafood FAQ: Sustainability programs are gaining ground

The buying clout of 27 Canadian restaurants in the
Vancouver Aquarium's Ocean Wise program makes sourcing
sustainable seafood easier. - Photo courtesy of Vancouver Aquarium

By Lauren Kramer
7/1/2006
Seafood buyers find that resource preservation and profitability go hand in hand
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Species Focus: Pacific white shrimp

The shrimp on Applebee's menu are farmed Pacific
whites from Asia. - Photo courtesy of Applebee's

By Rick Ramseyer
7/1/2006
U.S. demand just keeps on growing, as does global production - despite economic and natural setbacks
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As casual seafood grows, competition heats up

Several concepts are jockeying for position in the
burgeoning casual-seafood arena. - Photo courtesy of Up the Creek

By Steven Hedlund
7/1/2006
Up the Creek, McGrath's and Fish City expand at a steady but manageable rate
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Editor's Note: Quit the legal wrangling

By Fiona Robinson, Editor in Chief
6/1/2006

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One Man's Opinion: Fish business gets fishier

As more of the U.S. seafood supply is imported from
Asia, legions of small importers have popped up, eager to make
a quick buck.

By Peter Redmayne
6/1/2006

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