« February 2007 Table of Contents 
Editor's Note: More features and news for you
By Fiona Robinson, Editor in Chief
February 01, 2007
This issue marks the launch of a new feature, Processing
& Services, written by SeaFood Business Contributing
Editor Lauren Kramer. This month's topic, extending
shelf
life on the processing line, shows how processors are
using
the latest technology to get quality seafood products
to their
customers. From dips to sprays to high tech
machines to
ozonated water, Kramer discusses the various methods that
processors are employing to produce safe
seafood and promise a
lengthy shelf life.
There is another change at SeaFood Business , but it's not
to the printed magazine. Over the past few years many readers
have expressed an interest in receiving news stories more often
than monthly. I'm pleased to announce the launch of Seafood
Currents , an online news service that
delivers stories to
your e-mail inbox on Mondays,
Wednesdays and Fridays. We're
providing news stories and commentary written by the SFB
editors - and it's free! We'll never charge you for news that
helps you buy and
sell seafood. Visit our Web site,
www.seafoodbusiness.com, and click on the Seafood Currents icon
to subscribe.
A pivotal person in the launch of this product has been
April Forristall, who joined the magazine in early January as
editorial assistant. Within days of receiving the software to
run Seafood Currents , April had mastered the program and was
eager to move on to the next challenge. I look forward to
teaching her the ins and outs of the seafood industry and how
vibrant it can be.