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

Trend Watch: Savvy restaurants offer smaller portions

Recommended portions are vastly smaller than what menus offer. - National Heart, Lung & Blood Institute

Lauren Kramer
3/1/2005
Americans' tendency to join the "clean plate club" leads to assigning blame for expanding waistlines
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On the Menu: Pushing the envelope on Pan-Asian cuisine

Benihana's boutique concepts are known for their sushi, which now appears in many of the core restaurants as well. - Benihana

Joan M. Lang
3/1/2005
Benihana's specialty restaurants serve as a testing ground for additions to its core concepts
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SeaFood University: Perk up seafood sales with in-store display tanks

Nothing says "fresh" like a tank of swimming fish and lively crustaceans. - Jungle Jim's

Joanne Friedrick
3/1/2005
Added costs for live product and equipment upkeep pay off in heightened perceptions of quality and service
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Species Focus: Tuna

A high-end species, yellowfin is most often featured on white-tablecloth menus. - Virginia Marine Products Board

Howard Riell
3/1/2005
Yellowfin sales remain steady, though worries about overfishing and mercury have cast a shadow over this popular species
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Product Spotlight: Capelin

The lowly little capelin seldom appears as whole fish, since it is valued more for its roe. - Norwegian Seafood Export Council

Chris Anderson
3/1/2005
Whole fish find more favor in zoos than in restaurants, but there's a growing upscale market for capelin caviar
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One on One: Mark Militello

Mark Militello: Executive chef/owner, Mark's Restaurants

Fiona Robinson
3/1/2005
Executive chef/owner, Mark's Restaurants
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Top Story: The honeymoon is over for NFI

NFI staffers will be spending more time lobbying on the HIll than in the past.

Lisa Duchene
3/1/2005
John Connelly employs "tough love" to take NFI into a new era
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Seafood FAQ: Alleviate consumer concerns about farmed shrimp

Industry experts contend that shrimp farms generate up to 1.5 million full-time jobs in rural areas where there are few other job oppurtunities. - Spaull/Food and Agriculture Organization

Steven Hedlund
3/1/2005
The environmental community's accusations have prompted consumers to ask more questions about the crustacean's origins
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Species Focus: Pollock

For price, versatility and predictably mild flavor, pollock is hard to beat. - Alaska Seafood Marketing Institute

Dexter Van Zile
2/1/2005
MSC certification will further enhance the popular whitefish's profile
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Product Spotlight: Cusk

The few mainstream retailers and chefs who offer cusk wish they could get more of the tasty affordable whitefish. - Laura Lee Dobson

Chris Anderson
2/1/2005
Low supply and little demand make this groundfish hard to find
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Equipment Focus: Portioners and slicers

Torp's SilkCut 180, an upgrade to its slicer line, gives the user greater control over finished product and makes cleanup easier. - Torp

Anthony Coia
2/1/2005
The cutting edge of technology brings processors greater functionality, more user-friendly machines and easier maintenance
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One On One: Ewell Smith

Fiona Robinson
2/1/2005
Executive director, LSPMB
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Seafood FAQ: Targeting bycath problems

The "turtle elevator," developed by scientists and Grand Banks swordfishermen, safely hauls sea turtles onto deck for de-hooking and returning to the sea. - Lisa Duchene

Lisa Duchene
2/1/2005
Buyers traverse the ins and outs of fisheries bycatch to help guide seafood-purchasing decisions
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One Man's Opinion: Tsunami tragedy draws all together

Peter Redmayne
2/1/2005

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Aquaculture Forum: New Dietary Guidlines spell opportunity

K. Dun Gifford
2/1/2005

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Editor's Note: Dietary guidelines sell seafood short

Fiona Robinson
2/1/2005

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Top Story: Potential labor pinch strains restaurateurs, processors

Japanese technicians who grade salmon roe in Alaska are the only seafood workers not counted toward the cap on H-2B visas in fiscal 2005. - Raina Clark

Steven Hedlund
2/1/2005
Attempts to raise or eliminate the cap on H-2B visas will likely meet resistance in Congress
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Trend Watch: Low-carb diets spark growing interest in salads

Seafood represents about 20 percent of protein toppings for salads on major chains' menus - Chicken of the Sea

Lauren Kramer
2/1/2005
Restaurants turn to seafood to put the protein in entrée salads
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On the Menu: White Lotus brings signature seafood to LA

Pastore applies French and Italian cooking styles to produce Sesame Crusted Halibut. - White Lotus

Joan M. Lang
2/1/2005
Executive Chef Andrew Pastore gives Asian ingredients a French/Italian spin
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Product Spotlight: Kingklip

Kingkilp works in a variety of preparations, including stew-type dishes like this curry. - Steve Costi Seafoods

Chris Anderson
1/1/2005
This tasty and versatile import has yet to win a following outside of ethnic markets
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One on One: Jim Filip

Jim Filip: Owner/operator of Doris & Ed's Classic & Contemporary Seafood Oasis

Fiona Robinson
1/1/2005
Owner/operator, Doris & Ed's
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On the Menu: Core-menu plan offers quality, consistency and economy

Proven performers on the core menu include Sole Parmesan and Cedar Planked Salmon. - McCormick & Schmick's

Joan M. Lang
1/1/2005
McCormick and Schmick's buying program protects the brand while allowing for regional tastes
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Seafood University: Adding value in-house can boost your bottom line

An assortment of ready to cook, stuffed or marinated items gives your customers an easy and healthful dinner option on busy weeknights. - Eddie's

Joanne Friedrick
1/1/2005
Ready-to-cook items meet your customers' need for convenience increasing seafood sales
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One Man's Opinion: In the Dungeness 'derby,' quantity overides quality

Peter Redmayne
1/1/2005

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NFI Forum: NFI takes new strategy to reach seafood consumers

John Connelly
1/1/2005

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