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

Species Focus: Wild Salmon

Wild salmon's image as a healthful, natural protein has boosted demand for the fish nationwide. - ASMI

Rick Ramseyer
8/1/2005
Marketing programs push the cache of all five Pacific species, offering options for every budget
Read full text »

Product Spotlight: Rock Shrimp

Rock shrimp are tasty morsels that look and taste like miniature lobster tails. - Fla. Bur. of Seafood Marketing

Linda Skinner
8/1/2005
This crustacean's hard shell presents a challenge, but the result is worth the effort
Read full text »

One on One: Ray Riutta

Joanne Friedrick
8/1/2005
Executive director, Alaska Seafood Marketing Institute
Read full text »

Seafood FAQ: Trans fats are next big health concern

Gorton's spent almost a year transforming its products to trans-fat-free status.

Fiona Robinson
8/1/2005
Seafood manufacturers meet consumer demand for trans-fat-free products
Read full text »

Editor's Note: Why publish old news?

Fiona Robinson
8/1/2005

Read full text »

Top Story: Independents help drive demand for seafood

Kowalski's in the Minneapolis area takes pride in the quality of both its seafood and its staff. - Kowalski's Market

By Lisa Duchene
7/1/2005
Specialty retailers can be nimble in both sourcing and merchandising
Read full text »

Seafood FAQ: Don't get soaked when buying scallops

Oversoaking scallops to bulk up the meats is considered economic fraud. - USDC Seafood Inspection Program

By Steven Hedlund
7/1/2005
Meats treated with STP must be marketed as such.
Read full text »

Trend Watch: Super-sizing bucks healthy-eating trend

The 2-pound Monster Thickburger, packing a whopping 1,420 calories and 107 grams of fat, drove Hardee's sales up 7 percent in 2004. - CKE

By Lauren Kramer
7/1/2005
High-calorie manu items provide the "satisfaction" factor.
Read full text »

On the Menu: Pico's Mex-Mex gives diners an education

Pico's prides itself on being the first Mexican restaurant in Houston to menu red snapper, served here al mojo de ajo. - Photo by Kim Coffman, courtesy of TheEpicureanPublicist.com

By Joan M. Lang
7/1/2005
Houstinites learn about seafood and authentic Mexican flavor in dishes that showcase freshness.
Read full text »

Seafood University: Ambitious retailers can build business by catering.

Jezebul's seafood store offers simpler prepared items in the display case. The catering menu lets the owners get more creative. - Jezebul's Salty Fare Seafood Market

By Joanne Friedrick
7/1/2005
But to make it work, you'll need to commit time, personnel, and transportation.
Read full text »

Species Focus: Gulf Shrimp

Certified Wild American Shrimp is showing up on more menus across the country as chefs get the message. - Louisiana Seafood Promotion & Marketing Board

By Rick Ramseyer
7/1/2005
Marketing initiatives strive to boost demand and prices for domestic catch.
Read full text »

Product Spotlight: Flounder/Sole

The yellowtail fillets make an elegant presentation wrapped around a stuffing. - Ocean Cuisine International

7/1/2005
These versatile, mild-tasting flatfish can go casual in fried baskets or upscale with stuffing and a sauce.
Read full text »

One on One: Mathieu Palombino

By Fiona Robinson
7/1/2005
Chef de cuisine, BLT Fish
Read full text »

Editor's Note: A tribute to specialty retailers

By Fiona Robinson
7/1/2005

Read full text »

One Man's Opinion: Aquaculture Act unlikely to make a difference

By Peter Redmayne
7/1/2005

Read full text »

Marketing Forum: When will seafood be what's for dinner?

By Pat Shanahan
7/1/2005

Read full text »

Top Story: Swindling on the rise

American red snapper has commonly been subject to species substitution scams, with lower-value snappers passed off as the real thing to unwitting buyers.

By Steven Hedlund
6/1/2005
Enforcing labeling laws is not an FDA priority and takes a backseat in government food inspections
Read full text »

Seafood FAQ: Making Sense of Farmed Salmon Certification

Norway's major salmon farms are working toward certification that meets the standards established by the European organization Eurepgap.

By Lisa Duchene
6/1/2005
There's no single set of standards, but several programs are in place or under development.
Read full text »

Trend Watch: Open Kitchens connect chefs with their customers

Fuzio Universal Pasta gives patrons a ringside view of what goes into preparing their meals. - Photo courtesy of Fuzio Universal Pasta

By Lauren Kramer
6/1/2005
Visual access to meal preparation gives diners greater confidence in the process.
Read full text »

On the Menu: Detroit-area diners get the best seafood in the world

Prentice's fine-dining operations sell 800 pounds of Hawaiian bigeye tuna each week. - Photo courtesy of Matt Prentice Restaurant Group

By Joan M. Lang
6/1/2005
Matt Prentice's 'source monger' buys nothing but top quality fish and ensures it gets impeccable care.
Read full text »

Seafood University: Wine and seafood make perfect partners

By Joanne Friedrick
6/1/2005
Cross-marchandising can help nudge your customers toward dual purchases.
Read full text »

Species Focus: Farmed Salmon

Consumer demand for farmed salmon grows, as the fish's health and flavor attributes gain attention. - Photo courtesy of Norwegian Seafood Export Council

By Howard Riell
6/1/2005
Well-publicized health benefits and product versatility pull sales of this maligned fish out of the doldrums
Read full text »

Product Spotlight: Dungeness Crab

Many chefs consider meaty, flavorful Dungeness the best crab there is. - Photo courtesy of Oregon Dungeness Crab Commission

By Rick Ramseyer
6/1/2005
Record landings coincide with burgeoning demand from retailers and restaurants nationwide.
Read full text »

Editor's Note: Fraud makes all seafood companies look bad

By Fiona Robinson
6/1/2005

Read full text »

One Man's Opinion: Politics Make Fish Producers See Red

By Peter Redmayne
6/1/2005

Read full text »

SeafoodSource Headlines

Advertise in SeaFood Business

If you're looking to target the U.S. market with seafood products, contact us now to discuss how your message can be seen by readers of the most trusted industry resource.

Featured Supplier