Changes for SeaFood Business

Like many companies, Diversified Communications, publisher of SeaFood Business magazine, analyzes business opportunities it would like to pursue. Last year, we undertook an extensive study on how news was being consumed by our audiences and the results showed that in order to better serve our growing global audience with the seafood information they need, we in turn need to focus more on daily and global delivery of news, pricing and trends. So as the seafood industry evolves, so must we and part of that change is to incorporate the brand of SeaFood Business magazine into to better serve the global marketplace.

You will still be able to access the in-depth analysis offered by SeaFood Business stories within For many, the print edition of SeaFood Business is a trusted and informative magazine that was delivered monthly and now that information will be available on a daily basis. We thank you for your support over the past 33 years and we look forward to continuing to deliver the best and most trusted information to the seafood industry via

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

View the full ePub edition on your laptop or mobile device here.


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