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Editor's Note - Appraising proteins

Fiona Robinson, Associate Publisher / Editor
by Fiona Robinson
January 01, 2014

Over the past 16 years I’ve listened to many discussions about the challenges facing the seafood category. The pros and cons are equally weighted: The health benefits of seafood consumption have been researched and there are many different species to choose from, yet the high price and low consumer knowledge of how to handle and cook it are constant barriers to repeat purchases. 

If you read this issue’s top story, Protein Prizefight, you’ll see that seafood as a protein category has many challenges when compared with other center-of-plate categories such as beef, poultry or pork. As Senior Editor James Wright writes in the story on page 18 (see digital edition), it’s this protein vs. protein decision that buyers are constantly making where seafood comes up on the short end of the stick. If you’re concerned at all about the future of seafood consumption in the United States, I encourage you to read this story.

Seafood is the main selling point for the menu at AquaKnox, the topic of this issue’s Behind the Lines feature by Contributing Editor Lauren Kramer. In addition to ensuring all staff is knowledgeable about each species on the menu, the Las Vegas restaurant is downplaying formal guest attire to show customers they’re serious about seafood and not on the dress code (although shirts and shoes are still mandatory). Selling seafood to the consumers of the future is the motivation behind Seafood Schooling, this issue’s Special Feature on page 32. Assistant Editor Melissa Wood presents the story behind Seafood 101, a unique government-industry partnership designed to educate children about the benefits of seafood consumption. If children can see the benefits, then maybe some day finding a place for seafood on the plate will no longer be a battle.


  January 2014 - SeaFood Business 

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