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Host a Non-Traditional Pescetarian Thanksgiving Dinner with Online Dungeness Crab Delivery

Posted by on Monday, November 7th, 2016 with 0 Comments

Dungeness Crab

A few years ago for Thanksgiving, I spent the holiday with my friend and her husband. When I arrived at their house, everything looked familiar. The table was set with an autumnal cloth, there were decorative gourds scattered about, and I could hear Dallas Cowboys football playing on the living room TV. But something was off. Their house didn’t smell like turkey. That’s when I remembered: my friends are pescetarians (at least, they’re vegetarians during most the year, and pescetarians on holidays).

 

I have to admit, I was skeptical about a Thanksgiving without turkey, but the Thanksgiving dinner they served was honestly one of the best holiday dining experiences I’ve ever had. In other words, I’ve come to love my new pescetarian Thanksgivings traditions.

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Healthy and Seasonal Prepared Seafood Dishes Help Bay Area Seafood Vendors Appeal to Busy Customers

Posted by on Friday, November 4th, 2016 with 0 Comments

I’ll admit, I’ve been a little biased against selling prepared seafood at the fish counter. In the past I was happy to give customers cooking advice, but that’s about as far as I went. The cooking was their job. I’ve since opened my mind.

I’ll always lead with the star of the show–fresh, raw fish–but offering a variety of prepared seafood not only meets growing demand by time-pressed customers, but I think prepared foods and fresh fish are mutually reinforcing. A beautiful display of top-quality fresh fish lets customers know that your prepared items are fresh and thoughtfully prepared, too. And if the to-go items are good, it’s my experience customers will look to your fish counter when they want fresh, raw seafood to cook at home–and will look to your advice on how to cook it, too!

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The Sustainability Status of Bay Area Wholesale Dungeness Crab Could Be Upgraded Thanks to Fishermen

Posted by on Friday, November 4th, 2016 with 0 Comments

An upgrade in sustainability could increase prices and sales of Dungeness crab, already hotly anticipated this year. Image source: Flickr CC user Bob n Renee

Dungeness crab season is almost upon us here in the San Francisco Bay Area, and besides the news that the season will open on time, with no predicted domoic acid issues, there’s even more good news for the Dungeness this year. Currently listed as a yellow “Good Alternative” choice by Seafood Watch, the local seasonal specialty could be upgraded to the green “Best Choice” level due to the efforts of the Monterey Bay fishing community. This is exciting for the seafood industry as we head into the holiday season, typically the time most consumers associate with feasting on the beloved crustacean.

Dungeness crab season is almost upon us here in the San Francisco Bay Area, and besides the news that the season will open on time, with no predicted domoic acid issues, there’s even more good news for the Dungeness this year. Currently listed as a yellow “Good Alternative” choice by Seafood Watch, the local seasonal specialty could be upgraded to the green “Best Choice” level due to the efforts of the Monterey Bay fishing community. This is exciting for the seafood industry as we head into the holiday season, typically the time most consumers associate with feasting on the beloved crustacean.

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Microbes and Antibiotic Resistance: Choosing Healthy Aquaculture Products Is Key to Customer Loyalty

Posted by on Monday, October 24th, 2016 with 0 Comments

Offering seafood products from healthy aquaculture farms is important for keeping customers loyal. Image courtesy of Flickr Creative Commons User Natalie Maynor.

On my weekly trip to the local grocery market here in the Bay Area, I make it a point to seek out organic, free-range, antibiotic-free chicken, beef, and pork. These labels tell me that my choice of protein is healthy and not full of pharmaceutical drugs or growth hormones. But it is different for seafood. Walking into any grocery store or market in the Bay Area, customers will see labels like “sustainable,” “wild-caught,” and “farm-raised”, with no mention of antibiotics.Yet the “antibiotic free” label on farmed fish is actually becoming more common in the seafood industry, alongside consumer awareness. The growth of aquaculture has brought forth concerns over the use of drugs, much the same as other food industries.

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Wholesale Salmon Sales Soar: Customer Preferences Shift Toward Healthier Seafood in the SF Bay Area

Posted by on Sunday, October 16th, 2016 with 0 Comments

Salmon is a particularly nutrient-rich fish, which appeals to increasingly health-conscious customers. Image source: Flickr CC user Sharon Chen

Health conscious consumers in the Bay Area are seeking out nutrient-rich foods–as witnessed by our residents’ love for vegetable juices, kale, nut butters, and lentils–and that means they’re also looking for seafood that’s rich in nutrients as well, like omega-3. There’s a big difference between wild salmon, which is incredibly rich in omega-3 and other nutrients, and some other types of fish which, although are often a great source of protein, can be nearly devoid of omega-3s. As we all pay closer attention to nutrition, how have our seafood sales changed? And how can we keep up with consumers’ preferences?

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A Model for Bay Area Businesses: Target Meets a Goal of Offering 100% Sustainable Seafood

Posted by on Friday, October 14th, 2016 with 0 Comments

Target Meets a Goal

I think of Target as an affordable source of common household items, but when I’ve visited my local Target, I’ve never really considered going there for the sole purpose of purchasing fish. Surprisingly, it turns out that Target is actually one of the best sources for sustainable seafood products.

 

Back in 2011, Target set the incredibly ambitious goal of selling only sustainable or traceable fresh and frozen seafood by the end of 2015. Although it’s coming a year later than planned, Target now offers 100% sustainable seafood in its own brands, and 97% of company’s entire seafood assortment, with the remaining 3% of products set to meet compliance by the end of 2016.

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California’s Aquaculture Potential Could Boost the Bay Area Wholesale Seafood Industry with Locally Farmed Fish

Posted by on Friday, October 7th, 2016 with 0 Comments

Locally Farmed Fish

When I visit my local seafood store in nearby Oakland, it’s pretty straightforward to find sustainable wild-caught fish for my family’s dinner table. However, when it comes to farmed seafood it’s a different story. The U.S. imports some wonderful sustainable aquaculture products from around the world, but they are far outnumbered by the unsustainable ones we import. Unlike wild-caught seafood, there are very few fish products locally farmed in California available on our shelves. What this means is that purchasing farmed seafood simply requires more time on the part of both the vendor when choosing a responsible wholesale distributor that sells farmed fish, and on the part of the Bay Area consumers who put in an effort to buy sustainable food.

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The Science of Seafood Odors: Ways Bay Area Consumers Can Eliminate Fresh Fish Smells

Posted by on Monday, October 3rd, 2016 with 0 Comments

Many would-be seafood lovers are deterred by the smell of fresh seafood; however, seafood clerks can allay their fears with a few simple suggestions to eliminate harmless odors. Image courtesy of Flickr Creative Commons user N Wong

Last Monday evening I planned on preparing an amazing home-cooked dinner consisting of grilled albacore tuna steaks dressed with lemon and rosemary, accompanied by garlic asparagus and fingerling potatoes. I bought some beautiful, fresh tuna steaks and was ecstatic to begin preparing them. So you can imagine the sinking feeling I had when my partner pulled the tuna steaks out of the refrigerator, opened the plastic ziploc that contained them, and immediately plugged his nose with his fingertips and hollered, “Gross, they stink!” As I grabbed them from his hands, I caught a whiff of what he was smelling and breathed a sigh of relief–they weren’t at all spoiled–quite far from it.

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Preventing Cognitive Decline: How the Wholesale Seafood Industry Can Appeal to San Francisco Seniors

Posted by on Friday, September 16th, 2016 with 0 Comments

Watching my grandmother suffer from cognitive decline was one of the most difficult things I’ve ever experienced. I’d known and loved this amazing woman my entire life–she was strong, willful, and confident, yet I watched her slowly lose her identity over just a few short years. At the time I felt powerless; there is very little action that family members can take against Alzheimer’s, dementia, and other types of cognitive impairment. Our family’s situation is not unique; millions of seniors in America suffer from some type of age-related cognitive decline.

 

Seafood Fights Cognitive Decline

 

Recent studies are suggesting that eating seafood at least once a week actually helps slow down the rate of cognitive decline, . Moreover, eating seafood is associated with larger grey matter volumes in brain areas responsible for memory and cognition in the elderly. We’ve known for a long time that the omega-3 fatty acids found in seafood are excellent for protecting the heart, but we’re now learning that they have powerful brain-boosting capabilities! The complex mix of healthy omega-3 fatty acids, amino acids, protein and other micronutrients found in oily fish and shellfish can actually help protect the brain as our bodies age.

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Salmon Season Update: How to Talk to Bay Area Customers About California King Salmon

Posted by on Monday, September 12th, 2016 with 0 Comments

Local wild king salmon is highly sought after, but a number of factors have made it expensive and hard to find. Image source: Flickr CC user pui wong {as*q}

The king (also called Chinook) salmon is not California’s state fish (that’s the golden trout) but it ought to be because of its popularity. Fans of the fish like me have great memories of fresh king salmon filets on the grill or reeling in one of the beauties on a party boat off the coast. The season is something I look forward to all year.

But in recent years this seasonal delicacy has become a special occasion fish instead of a kitchen mainstay because of spotty availability, fishery closures, and its often high price. You might remember how, in 2008 and 2009, there was no season at all due to a state closure aimed at helping the fish’s population recover. That’s a frustrating situation for customers and vendors alike.

So what can you tell your customers about this year’s salmon season when they ask why prices remain so high or why there is often no local salmon?

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