Seafood News2018-01-08T23:39:48-05:00

Seafood News

Luke’s Lobster makes foray into retail with two new offerings at Whole Foods

Author: Chris Chase   New York, U.S.A.-based Luke’s Lobster is making its first big retail push with two new offerings designed to give consumers an easy way to have lobster in their own home. Luke’s is offering a “ready-to-eat lobster kit” featuring half a pound of lobster knuckle and claw meat, a packet of Luke’s Lobster seasoning, and instructions on how to make a lobster roll in the restaurant’s style at home. The other item is a “ready-to-cook lobster tail kit” that contains two raw Maine lobster tails; some lemon garlic marinade; and tips on how to thaw, prep, and [...]

November 25th, 2018|

Celebrity Chefs Open and Close US Seafood Restaurants

Author: Christine Blank   While celebrity chef Bobby Flay plans to open a new seafood eatery in Las Vegas, Nevada, U.S.A., Rick Moonen recently closed two seafood restaurants in the same city. Flay plans to open Shark, his first new restaurant in five years, at the Palms Casino Resort in March 2019, according to Eater Las Vegas. Shark will serve sushi, sashimi, ceviches, and “bold preparations of fish and seafood” with flavors from South America, Mexico, and the Mediterranean, according to Palms. Meanwhile, Moonen, who discussed sustainability and the growing canned seafood trend at Seafood Expo North America in 2017, [...]

November 18th, 2018|

New research recovers nutrients from seafood processing water, finds multiple recycling opportunities

Author: Jason Holland   Water from seafood processing activities that tend to be treated as waste contain valuable nutrients that could be used in food or aquaculture feeds, a new research project has confirmed. According to researchers at Chalmers University of Technology, Sweden, approximately 7,000 to 8,000 liters of water is used to prepare a ton of marinated herring, while 50,000 liters of water is needed per ton of peeled shrimp or for three tons of raw shrimp. But these side stream waters contain proteins, peptides, fats and micronutrients, which could be recycled and used – for example by the [...]

November 11th, 2018|

Cornish hotel scoops seafood restaurant of the year accolade

Author: Jason Holland   The Idle Rocks in St. Mawes, Cornwall, has been announced as the winner of the United Kingdom’s 2018 Seafood Restaurant of the Year by the United Kingdom's Seafish authority. The competition, now in its fourth year, was launched to highlight great use of seafood and knowledge of often under-used seafood products, in all types of restaurants. The Idle Rocks was awarded the title for its exemplary customer service, backed up by a mystery audit by Seafish, and its offerings of a diversity of locally-sourced fish cooked in a variety of methods. The restaurant, led by head chef [...]

November 4th, 2018|

Walmart aiming to overtake Amazon in online grocery sales

Author: Christine Blank   Amazon remains the largest player in sales of online groceries in the United States, but some experts are predicting Walmart will grab a much larger share of the market in the near future and may even surpass Amazon in coming years. Walmart has been experiencing much larger sales volumes through its online channels in the past year. With its 2016 purchase of Jet.com and evidence its e-commerce channels are picking up momentum - sales spiked 50 percent in its fiscal third quarter - Walmart is “best positioned” to take both mind share and market share in [...]

October 28th, 2018|

High Liner introduces “Smart Ingredients” premium frozen line

Author: Christine Blank High Liner Foods is seeking to expand its sales in its U.S. market with a new line of premium frozen products. The Lunenberg, Nova Scotia, Canada-based supplier recently launched the line in supermarkets nationwide, Craig Murray, senior vice president of marketing and product innovation for High Liner Foods North America, told SeafoodSource. “High Liner Foods is on a mission to increase seafood consumption in North America. To achieve this goal, we prioritize product innovation, sustainability, and customer focused strategies to drive industry and category growth,” Murray said. “We recently re-energized the decade-old Sea Cuisine brand by launching [...]

October 21st, 2018|

National Seafood Month: 5 reasons to choose sustainable seafood

Author: Brandpoint (BPT) - October is National Seafood Month, and one of the best ways to keep the world’s waters full of life is to choose certified wild, sustainable seafood. Not only is it better for the environment, but it helps ensure a steady supply of an important natural resource that people around the globe depend on for sustenance as well as for their livelihoods. We’ve all seen the headlines about the concerning state of our oceans — from pollution to overfishing — so it is no surprise that, according to a recent GlobeScan survey, nearly two-thirds of American seafood [...]

October 14th, 2018|

Retailers rolling out promotions for National Seafood Month

Author: Christine Blank   Seafood and wine retail merchandising, menu specials, and distributors featuring local seafood are among the top promotions running during National Seafood Month in the United States in October. Alaska seafood is being featured in a national co-op promotion with Kona beer and Villa Maria, a SMWE portfolio wine, at several supermarket chains, according to Victoria Parr, domestic marketing director for the Alaska Seafood Marketing Institute (ASMI). Albertsons/Safeway NW, Giant Eagle, Harris Teeter, HEB, Kroger, Meijer, and Publix are among the participating chains, according to Parr. “This effort specifically targets the new seafood super consumers identified in [...]

October 7th, 2018|

From comfort foods to chilled seafood, South Beach Grill chef does it all

Author: Ashley Morris   Chef Nick Townsend is a transplant that has bloomed in Southern cuisine Eight years ago, South Beach Grill executive chef Nick Townsend packed up his stuff from his hometown in Massachusetts and started driving. He and his best friend who went through culinary school bought walkie-talkies and drove as far south as they could. “Wilmington is where we ran out of money,” Townsend said, standing in the middle of South Beach’s dining room in early July. For Townsend, and regulars at South Beach, the accident of landing in Wilmington was a happy one. For the next [...]

September 30th, 2018|

Gold-colored Kiwi sea cucumber a hit with Chinese buyers

Author: Mark Godfrey A gold-colored sea cucumber from New Zealand is proving a winner for a China-focused exporter of wild seafood who hopes to certify the species as organic. New Zealand Wild Catch Limited, which holds approximately half of New Zealand’s national quota for wild sea cucumber catches, is marketing the new catch as part of its focus on China’s high-end market for sea cucumbers, according to CEO James Parfitt. “Things are going really well, during survey work we discovered a golden-colored, much more spikey variety of our native New Zealand species Stichopus mollis called Gold Tip, which has taken [...]

September 23rd, 2018|

The Fishiest Myths About Seafood, Debunked by Chefs

Author: Wil Fulton Shutterstock/ArturBegel Do you smell that? The foul, fishy, putrid odor that seems to be wafting around the air? No, it's not your local seafood restaurant (see the seventh entry on the list below), it's the stench of LIES. Dirty, perpetuated, (actual) fake news, pants-on-fire, blatant misinformation. It's as unappetizing as months-old mollusks -- and in some cases, just as problematic for your health. Seafood, in general, seems to be the victim of more reputation-damaging rumors than any other food. So in the spirit of busting, we talked to a handful of seafood-centric chefs, to help us debunk 16 prevalent [...]

September 16th, 2018|

US Foodservice Giants Urged to Buy Local Seafood

Author: Christine Blank    A group of U.S. non-governmental organizations have begun a nationwide campaign urging the nation’s three largest foodservice management companies to buy more local and community-based products, including seafood. The Community Coalition for Real Meals, which includes the Northwest Atlantic Marine Alliance (NAMA), Friends of the Earth, and Real Food Challenge, say that Aramark, Compass Group, and Sodexo need to reorient their business models away from “a system of exclusive relationships with ‘Big Food’ corporations toward greater investments in real food that support producers, communities, and the environment,” according to one of the organization's statements. The coalition [...]

September 9th, 2018|

Lobster company plans ‘trap-to-table’ seafood complex on Portland waterfront

Author: Peter McGuire Shucks Maine Lobster is asking a city agency for a 30-year lease on a vacant lot on the Portland Fish Pier. A Maine lobster business plans to build a processing plant, seafood restaurant and marine education center on the Portland waterfront, the newest iteration of the company’s long-planned expansion. John Hathaway Joe Phelan / Staff Photographer John Hathaway, owner of Richmond-based Shucks Maine Lobster, asked the Portland Fish Pier Authority board of directors for a 30-year lease on the small, vacant, city-owned lot Monday. At least one other seafood business has expressed interest in the property on [...]

September 2nd, 2018|

Hidden Spots To Catch Great Seafood In Chicago

Author: Megy Karydes   Stop by any given night at Portsmith at the dana hotel in Chicago’s River North neighborhood and you’ll find guests dining on fried oysters and fish and chips. Bill Dugan, better known by chefs throughout Chicago’s top restaurants as “the fish guy” and owner of The Fishguy Market and Wellfleet, sends his email subscribers weekly specials that will make you swoon for lobster rolls. Chicagoans no longer have to fly to Boston or Miami to get quality and delicious seafood. I’ll admit, Chicago isn’t the first place I think of when I think of seafood dishes. [...]

August 26th, 2018|

How an NYC restaurant group works to make familiar foods “extraordinary”

Author: CBS News Major Food Group operates some of the most iconic restaurants in New York. For co-founders Mario Carbone, Rich Torrisi and Jeff Zalaznick, dining is nothing short of a theatrical experience. “We take a lot of pride in being storytellers,” Carbone told “CBS This Morning: Saturday” co-host Dana Jacobson. He said the three are often referencing movies and “trying to get that idealized moment.” “You see this movie, and you get a five- or 10-second clip of a restaurant scene, and everything’s happening in perfect unison where the pan’s on fire, flambé, the bartender’s shaking the cocktail … [...]

August 19th, 2018|