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

Seafood News

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|

US buyers paying more for seafood in 2018

Author: Christine Blank   The value of U.S. seafood imports increased significantly for the first six months of the year, while volume dropped slightly, according to new data from NOAA’s National Marine Fisheries Service. The overall value of seafood purchased by U.S. buyers spiked from around USD 10.4 billion (EUR 8.95 billion) for the first six months of 2017 to around USD 10.9 billion (EUR 9.4 billion) during the same timeframe in 2018, NMFS found. Meanwhile, the overall volume of imported seafood declined from 1.374 kilos last year to 1.371 kilos during the first six months of 2018. Fresh Atlantic [...]

August 12th, 2018|

Fooq’s Owner David Foulquier Is Bringing A Taste Of Tokyo To Manhattan, With $300 Omakase at Sushi Noz

Author: Alexandra Wilson, Forbes Staff David Foulquier, 28, made a name for himself cooking French-Persian cuisine. His Miami restaurant, Fooq’s, was inspired by his parents, who emigrated from France and Tehran, and serves the aromatic foods of his childhood. Now, he’s offering a new kind of eatery. In March, Foulquier opened Sushi Noz, an eight-seat, edomae-style sushi restaurant serving $300 omakase. And while the concept might seem like an abrupt departure from the nostalgic cuisine at Fooq’s, it’s a dream that has been many years in the making. In 2013, Foulquier was fresh out of college and determined to open [...]

August 5th, 2018|

Don’t Eat Endangered Fish and Seafood

Author: Hank Shaw Give These Fish a Break, Eat Sustainable Alternatives Some fish ought not to be eaten because we have so overfished them that these fish and other sea creatures are becoming endangered. Bluefin tuna, Atlantic cod, and Chilean sea bass are just a few popular examples. If you want to eat them again down the road, it's time to give them a break now -- here is a list of some especially endangered seafood along with some sustainable alternatives. Where I can, I will also give you the few exceptions where an otherwise threatened fish is being caught [...]

July 29th, 2018|

Before You Buy Seafood at a Supermarket

Author: Hank Shaw   Photo Courtesy of: Doug DuCap Not everyone has access to quality fish markets. Maybe you live in the Midwest, or a small town, or in a rural area. This means most of the fish and seafood you will buy will come from a mega-mart. All is not lost, however, as there is good seafood to be had at most supermarkets—if you know where to look and what to look for. Go to the Freezer Section When we're far away from the sea, we never bother with the "fresh" fish displayed in the supermarket. It will most [...]

July 22nd, 2018|

How to Freeze Fish – Tips and Methods

Author: Hank Shaw Air is Your Enemy fotofrog/Getty Images Any fish you are not planning on eating within a few days must be frozen. And properly freezing a fish does not mean tossing it will-nilly into the icebox. Here's what you need to know to have top-quality fish for months: Air is your enemy. Any air that touches your fish will destroy it. It's that simple. So you must prevent air from contacting the fish by vacuum-sealing it, glazing it or wrapping it tightly -- this is in order of preference. If you catch a lot of fish or buy [...]

July 15th, 2018|

5 Supermarket Seafood Secrets

Author: By Doug DuCap The Best Choices to Get Your Money's Worth and More! Echo / Getty Images Supermarket seafood counters can be a source of excellent products and first-rate advice. But, as with any purchase, caveat emptor applies. The following tips can help when choosing fresh fish and seafood. You Can't Beat Fresh -- Or Can You? Fresh is always better, right? That's a perfectly reasonable assumption, but in some cases, it may not be true. Fish and seafood are very perishable, and choosing local species over those that come from far away is the best starting point. But [...]

July 8th, 2018|

Consumers looking to feed fitness with seafood

Author: Madelyn Kearns Consumers are now more aware than ever that eating seafood is a healthy choice. That’s good news, but it’s also a challenge, according to Susan Marks, the sustainability director for the Alaska Seafood Marketing Institute (ASMI). During a panel session at this year’s SeaWeb Seafood Summit in Barcelona, Spain, Marks spoke on the latest consumer insights ASMI has uncovered through its various campaigns and initiatives aimed at convincing communities around the world to indulge in Alaska seafood. Today’s consumers are a curious bunch hungry for details, Marks said. As such, it’s no longer enough to simply tell [...]

July 1st, 2018|

Stavis releases frozen organic mussel for retail

Author: Christine Blank A United States seafood supplier launched what it believes to be the first frozen organic mussels for retail and foodservice. Boston, Massachusetts-based Stavis Seafoods rolled out frozen Prince Edward branded Whole Organic Mussels, available in both a one pound retail-ready bag and two pound foodservice bag. “While there are other organic mussels out there, they are fresh, not frozen. Frozen really makes this a retail play, since most grocery shoppers don’t want to use their mussels right away,” Michael Lynch, vice president of marketing for Stavis, told SeafoodSource. Stavis already has orders for the mussels, from both [...]

June 24th, 2018|