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SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood and provides buyers with the tools and analysis they need to make educated decisions. 

February 2012 - SeaFood Business



February 2012 - SeaFood Business

Volume 31 Edition 2

Sous vide, Cvap manufacturers bide time with education, wait for QSR, casual-dining adoptionContinue reading the full "Top Story: Take a bath" article.


A salmon fillet prepared sous vide, one of two cooking methods (including Cvap, or controlled vapor) that have upscale chefs buzzing. Plate image courtesy PolyScience; photo composite by Laura Lee Dobson

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