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.
SeaFood Business November 2010
Volume 29 Edition No. 11
"That was the hardest checkmark I've ever made," says SeaFood Business Art
Director Laura Lee Dobson, who used a No. 2 pencil and Photoshop to
create the image. It took about 50 attempts, she adds, "to distinguish
the stops and starts of this simple, recurrent symbol."
Features
- Networking: Luke HoldenPresident, Luke's Lobster, New York
- Special Feature: Prawn starsA growing number of freshwater prawn farmers want their sustainable crop at center plate
Opinion
Retail & Foodservice
- Behind the Line: Holy City seafoodCoast chef turns to tilapia, salmon for sustainable farmed species
- Retail Report: Prepared seafood enjoys year-over-year increasesDistribution points selling value-added seafood drop
- What's in Store: The color of choiceMetcalfe's adopts FishWise program for its seafood purchases
Supply/trade
- Top Species: Pollock/surimiPollock weathers low quotas, and now business is looking up
- Think Tank: Digging for dataResearchers aim to take the guesswork out of lobster habitat, harvests
Sustainability
- Going Green: Balancing actSalmon farming shows eco-gains, but gap remains
Aquaculture
- Business Trends: Opportunity awaits?U.S. ripe for sustainable aquaculture, but businesses need to get on board