Category Archives: market updates

By Christine Blank, Contributing Editor Published on Monday, April 11, 2016 Restaurant operators that strongly pushed seafood dishes to consumers during Lent are not slowing down, as many are recognizing the need to get the new and existing seafood eaters they attracted during the Lenten season to return to their…  
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Shrimp, lobsters and crab are just a few of the upscale seafood items that U.S. retailers are featuring for what has become a huge holiday – Super Bowl 50 – which airs on 7 February. “With Denver being involved in this game, it’s a big weekend for people having parties….  
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Changes to the laws that regulate the killing of wild Atlantic salmon in Scotland have been announced by the country’s Environment Minister, Aileen McLeod, in order to protect declining populations. Following consultations, the new regulations coming into force on 1 April that cover the whole of Scotland include a three-year…  
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U.S. seafood industry leaders praised the USDA’s 2015 Dietary Guidelines for Americans, released on 7 January, which encourages Americans to eat more seafood. The Guidelines recommend that Americans eat at least eight ounces of a variety of seafood per week, for those eating a 2,000 calorie-per-day diet, with the aim…  
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Gulf oysters are in short supply, after the Louisiana Department of Health & Hospitals closed seven oyster beds on the east side of the Mississippi River on 11 December. The move is precautionary, with Red Tide moving toward the state from Mississippi. The Louisiana seafood industry is eagerly awaiting water…  
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Have you ever heard of farming salmon in a ship? That is exactly the project underway at Harstad, Norway-based NSK Ship Design, which is building massive salmon farms on sea for Nordlaks, a global processor of Atlantic salmon and rainbow trout. Soon after the Minister of Fisheries Elisabeth Aspaker and…  
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By Christine Blank, SeafoodSource contributing editor It is not surprising that locally-sourced seafood and meats is the number one culinary trend, according to the National Restaurant Association’s annual “What’s Hot 2016 Culinary Forecast.” The survey of nearly 1,600 chefs also ranked “hyper-local sourcing” as the number four trend out of…  
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It’s an unsettled market going into what should be the launch of the Dungeness crab season in states on the West Coast. The presence of domoic acid in crab, caused by a toxic algae bloom in the warmer-than-usual water off the California coast, delayed the start of the season there,…  
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