Educate Your Customers: Seafood Fights Hypertension More Efficiently than Diet and Exercise

Posted by on Friday, May 2nd, 2014 with 0 Comments

As a business that sells or serves seafood, you certainly have no shortage of qualities to boast about to your clients. They can choose from a myriad of fish and shellfish options that are both nutritious and delicious. Seafood is packed with omega-3 fatty acids, that good fat that has gathered quite a lot of attention over the last few years for it’s tremendous health benefits. Research is continuously unraveling the benefits of omega-3s and exciting results are being found all the time.

The newest bit of news to reach our knowledge is that omega-3s may be even better for our circulatory system that previously thought. For years, we’ve been telling our clients that seafood is good for the heart. They lower triglycerides, reduce blood clotting, and lower the risk of heart failure. A new study funded by the Organization for EPA and DHA Omega-3s tells us that increasing consumption of omega-3 fatty acids from seafood may decrease our risk for hypertension even more than regular exercise or other dieting.


Eating seafood may be more effective at combating hypertension than diet and exercise.
Image courtesy of Flickr user Larry Hoffman.

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“Trash Fish” Are Trending: Consumers Beginning to Recognize Hidden Value of Unappreciated Fish

Posted by on Wednesday, April 30th, 2014 with 2 Comments

They are underused, undervalued, unappreciated – and surprisingly tasty. The fish known as “trash fish” can actually make extremely healthy and delicious seafood dishes. These previously unpopular fish choices are gaining momentum in the seafood market as more chefs and consumers are beginning to recognize their precious value on the dinner table.

The seafood industry caters to consumer demand, and over the last several decades, consumers have desired the big fish or the more common seafood. Salmon, tuna, cod, halibut, shrimp– all are now extremely popular and fishing pressures on these species has increased. With the threat of overfishing looming on the horizon, we need to consider our alternatives. And truthfully, the alternatives are amazing!

trash fish

Typically caught as bycatch, skate wing can be crafted into a culinary masterpiece that diners will love.
Image courtesy of Flickr user Alexis Lamster.

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Unique Wholesale Seafood Items Spark Conversation and Foster Positive Connections at Company Events

Posted by on Monday, April 28th, 2014 with 5 Comments

If you’re in charge of ordering food for the next company event, you know how challenging it can be to provide exciting and delicious options that are also healthy and affordable. Coworkers who meet over a meal are not just sharing space while they eat – it is a time to socialize and make connections. The quality of the food plays a part in setting the tone for a shared meal. Good food fosters positive conversation, while bad food may create discontent. Thus, your job in picking out the menu can be tricky.

You may tend to shy away from seafood. We fear the “fishy” aftertaste of seafood that isn’t fresh, a bland preparation that leaves us unsatisfied, or the idea that our seafood may not be ocean-friendly. All you truly need is a trusted distributor to provide you with  wholesale seafood that is guaranteed to be fresh and sustainable. If you feel the need to break away from the typical white fillet (not to say that isn’t delicious!) then here are a few succulent, unique choices to spice up your company’s next event.

Crab legs: Easy, hearty, messy!

Steamed crab legs are one of the most amazing options for feeding a large number of people. Legs from Dungeness crabs or snow crabs are easy to steam (some already cooked options only need gentle reheating) and they are incredible when served simply with melted butter and garlic. You’re likely to see apprehension from the crowd at first, as cracking crab legs can be a daunting task for the tidy eater. But once the first person digs in, the rest will quickly follow. Cracking crab legs might be a messy business, but there are few other types of food that leave a diner with satisfaction and a sense of accomplishment.


Crab legs can be daunting at first glance, but this messy snack will soon be the office favorite!
Image courtesy of Flickr user Sean Hobson.

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Technology and Public Education Offer Better Solutions to the Shark Cull in Western Australia

Posted by on Friday, April 25th, 2014 with 0 Comments

In January of 2014, the government of Western Australia began an extremely controversial activity that has sparked heated international debates – the cull of white sharks and tiger sharks. The reasoning behind the cull is that it will help protect the thousands of beachgoers off the coast of WA from the toothy jaws of sharks sliding beneath the waves. Australia has more shark attacks than anywhere else in the world, and public outcry has called for the government to do something. However, the decision to kill sharks has horrified environmentalists worldwide and is riddled with problems, both ecological and economical. Through a blend of modern technology and education, there are many other more effective solutions that can be used to mitigate shark bites.

western australia

A new survey showed that the shark cull enacted by the Western Australia government is not supported by the public.
Image courtesy of Flickr user Paul Mannix.

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Eco-Friendly Farm-Raised Catfish Provides a Versatile, Well-Rounded Fillet

Posted by on Wednesday, April 23rd, 2014 with 3 Comments

It can be agreed that the many types of shellfish and finfish require more care from chefs than the more common meats. Seafood is curiously delicate; some can be easily overwhelmed by spice or seasoning, or easily cooked too much or not enough. Seafood lovers tend to be adventurous – they enjoy exploring unique flavors and experiencing distinct textures, but it is not difficult for a seafood dish to go from delectable to detestable.

Chefs and seafood lovers alike rejoice when they are offered a culinary canvas that can host a multitude of spices and cooking styles – now there is no need to look further. Farm-raised catfish provides a handsome firm white fillet that is adaptable to a wide range of exciting dishes that will please diners and chefs for its high versatility and ability to provide a succulent meal. The fact that it is also one of the most sustainable farmed fish available on the market will delight ocean-loving clients.

farm-raised catfish

Farm-raised catfish is considered one of the most sustainable seafood options available on the market.
Image courtesy of Flickr user Ralph Daily.

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With a Perfect Blend of Flavor, Nutrition, and Sustainability, Black Cod Consumer Demand is on the Rise

Posted by on Monday, April 21st, 2014 with 3 Comments

Every so often a hidden delicacy makes its way onto menus and into the hearts of seafood lovers, providing an exciting item in addition to the traditional favorites. This occasional emergence of a previously unknown item allows seafood distributors to expand their market and restaurants to experiment with their culinary expertise to satiate hungry diners.

Black cod

Black cod filets yield large, white flakes packed with flavor and nutrition.
Image courtesy of Flickr user Mike McCune.

One such up-and-coming item has been turning heads and winning admirers in high-end restaurants – the sablefish, or black cod. This delectable little finfish doesn’t look like anything special, with grey-black drab scales and no distinct characteristics. Yet every bite of a well-prepared fillet yields a tremendous amount of flavor, buttery texture, and healthy nutrition. Perhaps the best part about the sablefish – they are harvested with ocean-friendly methods that assure the fishery will remain sustainable. The number of diners with a taste for black cod is on the rise, making it an excellent choice for restaurants looking to provide a popular seafood item with a sustainable tag.

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Sustainable Canadian Snow Crab Fishery is Protected Through Effective Enforcement Measures

Posted by on Friday, April 18th, 2014 with 0 Comments

One of the most severe problems with overfishing across the globe is enforcement. Every country can make as many fishing laws as seems plausible to protect commercial and recreational seafood species, but they will have no effect unless the laws are observed by fishermen and are enforced by the government.

snow crab

Three snow crab fishermen were caught exceeding their crab pot limits and inaccurately reporting their catch in fishing logs.
Image courtesy of Flickr user Boris Kasimov.

The protection of our natural resources doesn’t stop at just creating a law – it depends on the cooperation of fishermen and the ability of the government to regulate and punish those that break laws. Canada has shown us recently that they will not tolerate abuse of natural resources from fishermen. The government has convicted three men of exceeding the crab pot limit for the snow crab fishery. Their punishment not only will deter these men from committing future illegal acts, but they will serve as an example for others to understand the consequences of violating laws set in place to protect natural resources.

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The Marine Mammal Center’s Youth Crew Exposes Students to Volunteerism, Career Development and Ocean Conservation

Posted by on Wednesday, April 16th, 2014 with 0 Comments

Nestled in the coastal hills of the Marin Headlands of Sausalito, lies an amazing facility dedicated to providing veterinary care for sick, injured, and orphaned marine mammals. The Marine Mammal Center is the largest marine mammal hospital of it’s kind in the world. With a volunteer base of 1,000 individuals, TMMC rescues seals, sea lions, dolphins, and even whales along 600 miles of the California coastline.

Along with veterinary medicine and research, TMMC engages the public in education and offers youth the unique opportunity to gain hands on experience with these marine mammals over a span of five months. Such an intensive program leaves students with an excellent skill set, better preparing them to pursue science-based careers. It also allows them to make connections with other like-minded youth and people who are already engaged in science, education, and veterinary care. Our chat with Deirdre Denmon, coordinator of TMMC’s youth crew, helped us understand this competitive program and what youngters gain from participating.

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Pathways to Sustainability: Seafood Industry Leaders Form Partnerships to Strengthen the Salmon Aquaculture Industry

Posted by on Monday, April 14th, 2014 with 2 Comments

Establishing partnerships and making connections is a vital part of growth for every industry. A business simply cannot survive without collaboration, and partnerships provide an excellent avenue to develop new techniques, provide better products, and increase overall success. Competition between organizations often prevents their collaboration within a common area of interest – yet a joint venture between competitors can often be the greatest partnerships that foster the most positive growth.


The global salmon aquaculture industry is working towards establishing a sustainable protein source for the world’s growing population.
Photo courtesy of Flickr user Missy.

A movement of partnerships between competitors is growing in the seafood industry. These competitors have recognized that by working together towards a common goal – in this case, ensuring a sustainable future for salmon aquaculture – they can accomplish so much more than they would by working on their own. These organizations publicly discussed their collaboration for the first time during the largest seafood trade event in North America.

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The Maine Lobster Industry Recognizes Impending Problems and is Acting Now to Implement Better Management Strategies

Posted by on Friday, April 11th, 2014 with 0 Comments

The ability to recognize a problem before it ever begins is a trait that every industry would benefit from. This is an invaluable characteristic that allows businesses to thrive and continue providing high quality products for their consumers, while keeping workers satisfied. The seafood industry has its fair share of unsustainable methods that ignore detrimental effects on the environment, the product, and the industry workers. However, there numerous fisheries that have the gift of foresight and are able to prevent predicaments before they ever happen. The Maine lobster industry is one such fishery and regulators intend to keep it strong and vibrant.

Maine lobster

Maine lobster makes a delectable treat for any seafood lover.
Image courtesy of Flickr user Dana Moos.

Maine lobster is a widely loved American favorite when it comes to shellfish. In contrast to many other wild fisheries, Maine lobster landings have increased dramatically over the last several decades. This would seem to be a good thing – but once we look a little closer, we realize there are problems down the road for this beloved fishery. Fortunately, regulators are taking notice now, while the fishery is still healthy, and working towards adopting better practices that will preserve the future of the Maine lobster fishery. By exploring what those problems are and what industry regulators are likely to do about them, we can get a better idea of the overall issue.

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