Posted by
PuccifFoods on
Friday, August 5th, 2016
Positioning recipe cards near the seafood counter may encourage shoppers to take the plunge on something new. Image source: Flickr CC user Jungle Jim’s International Market
We’ve already talked about the fear that many consumers have when it comes to cooking and preparing seafood. They are worried about overcooking, undercooking, choosing the “wrong” cooking method, what to serve with their seafood. In–store demonstrations are a great way to help your customers feel comfortable with fresh seafood preparation, but is that enough on its own? Will that capture all of your customers?
The fact is that there are certain customers that demonstrations just do not work for. These customers are in a rush to get home from work, or they’re just the “Do–It–Yourself” type. A great way to capture this audience is by offering free recipe cards. Maybe you’re thinking that it’s a lot of effort to give out free recipes that people can likely come up with by searching the internet, but trust me, it will be worth it.
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Posted by
PuccifFoods on
Monday, August 1st, 2016
Customers should know that it’s safe to buy oysters during the summer, and how to keep shellfish alive in the heat once they’ve bought them. Image source: Flickr CC user Malcolm Murdock
When I think of oysters I always remember my first trip to Hog Island Oyster Co. in the tiny Tomales Bay town of Marshall, California. The spectacular view of the bay, the warm sun and the fresh, cold oysters we shucked open one after the other made for a memorable day, and it’s why I equate summer with briny oysters and a big group of friends.
But as a seafood industry expert, I know hot weather also makes some customers worried about the safety of their seafood. A little customer education will go a long way toward allaying their concerns, but that doesn’t mean seafood vendors have nothing to worry about during the lazy days of summer.
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PuccifFoods on
Monday, July 4th, 2016
Pacific ocean perch are actually a type of rockfish, and can be cooked any way you would cook a mild white fish. Image source: Flickr CC user Joe
One of my greatest joys is seeing a sustainable seafood operation. I love accompanying fishermen as they catch fish using traditional methods, or visiting a fish farm to see how they’re working to make their methods more ecologically friendly. It can be tough to fish and farm seafood in a way that is gentle on the environment, and, as seafood vendors, it’s important that we celebrate the sustainability success stories—and communicate them with customers. Here in the San Francisco Bay Area, one of the greatest successes in recent history is the resurgence of rockfish.
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Posted by
puccifoods on
Wednesday, June 18th, 2014
The average American is no stranger to stress. We lead extremely busy lifestyles between work, family, and hobbies. We feel stress on a daily basis, from the moment the alarm goes off until we fall tiredly into our beds again at night. This mental stress can directly impact our bodies in very interesting and harmful ways. It can make us overly tired or completely wired. We can develop headaches and stomachaches, muscles tension, and sleeplessness. Over time, mental stress can even have a detrimental effect on cardiovascular health.
Eating seafood regularly helps our hearts cope with the effects of mental stress.
Image credit: Flickr user N Wong
Your customers know that seafood is good for the heart. After all, fish oil supplements now constitute a $1.1 billion industry because consumers are aware of the fantastic benefits of omega-3 fatty acids. But those of us who love eating seafood will seek out the natural sources because, well, they are delicious! Your customers will glad to learn that a new study that has revealed that the omega-3 fatty acids found in seafood help protect the heart during episodes of mental stress.
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Posted by
puccifoods on
Friday, June 6th, 2014
The seafood market in the United States is dominated by international products, which means it is sometimes very difficult to determine where our seafood items came from and exactly how they were caught. Our increasingly eco-conscious society is on a growing quest to increase the traceability of our food and seafood should be at the top of our list.
Small-scale fisheries in Nova Scotia have embraced online communities that share their seafood with buyers.
Photo credit: Flickr user Dennis Jarvis.
Many businesses and consumers are willing to pay more money for local fish from small-scale fisheries, even if those same fish can be found at the supermarket for a lower price. Seafood consumers enjoy feeling a connection with the fishery and the fishermen and knowing exactly how a fish was caught and where it was caught. “Sustainable” and “local” are labels that we love to see, but too often we can’t find. Nova Scotia and the fisheries of Atlantic Canada have demonstrated that one of the best ways for us to grow our domestic seafood market is by providing buyers with a greater connection to small-scale local fisheries. By utilizing technology and creating online communities to bring their stories and their market to buyers, these small-scale fisheries can support themselves and their families, support the economy of their local communities and increase their sense of ownership over their products and their livelihoods.
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Posted by
puccifoods on
Wednesday, June 4th, 2014
How will climate change affect the seafood we eat?
Some (if not all) of us in the seafood industry have been posed with challenging questions from our customers. We are well-prepared to answer the more typical inquiries – where does it come from, how was it caught, which wine pairs best with which fillet – but now consumers are taking a vested interest in a more complicated topic, one that is not so easily explained. The words “climate change” have swept across our nation, hinting that many aspects of our lives are going to be affected.
Consumers will begin to ask more questions about climate change and seafood as new science emerges.
Image courtesy of Flickr user Takashi Hososhima
If you serve seafood to your clients, you must be prepared for this inevitable question. Scientists are only just beginning to understand how climate change is going to affect seafood, but we do know that it will be affected. Consumers hear this, but it is not an easy concept to understand. They will come to us to answer their questions, especially those of us in the sustainable seafood industry. We care about our oceans, therefore we must stay informed about climate change and how it will affect the industry, and, ultimately, our customers.
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Posted by
puccifoods on
Monday, June 2nd, 2014
When advancements are made in the field of aquaculture, the entirety of the seafood industry has reason to celebrate. Aquaculture is the avenue by which we will be able to feed a growing population (i.e. our hungry customers!) without increasing fishing pressures on wild populations. But the future of aquaculture lies in being able to support healthy marine ecosystems while creating jobs and stimulating local economies. Not all areas of aquaculture meet these criteria – but when they do, the results are amazing.
Shellfish are vital for healthy ecosystems and economies in Puget Sound.
Image courtesy of Flickr user hj_west
On May 22, 2014, a brand new shellfish restoration hatchery opening event took place on the shores of Puget Sound in Washington. Federal, state, tribal, and local representatives celebrated at the ribbon cutting ceremony for the Kenneth K. Chew Center for Shellfish Research and Restoration. A shellfish hatchery may not seem to be the hottest news on the press, but in actuality it is something that every seafood lover in the nation should rejoice. This hatchery will help create jobs, stimulate the economy for coastal communities, improve the environment, and mark the beginning of a new era in aquaculture on U.S. shores. Let’s see how this one little hatchery is going to accomplish this impressive list.
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Posted by
puccifoods on
Friday, May 30th, 2014
In the entire United States, we have 14 special areas of the ocean and the Great Lakes that we’ve deemed necessary to protect. California alone is home to four of these National Marine Sanctuaries, with our stretch of Pacific ocean containing some of the most productive and diverse ecosystems of any coastline in the world. Cordell Bank, the Gulf of the Farallones, and Monterey Bay NMS protect these amazing ecosystems and ensure that they will continue to thrive, providing our coastal communities with jobs in fisheries and ecotourism.
The waters just offshore from Point Arena support some of the most nutrient dense and productive ecosystems in the world.
Image courtesy of Flickr user Iris
Now we are in the process of expanding the borders of Cordell Bank and the Gulf of the Farallones with a proposal that would more than double their size if the plan is approved. The proposed sanctuary expansion was initiated by public interest to prevent oil and gas exploration along the north coast, but the plan has been met with resistance from people concerned about commercial and recreational fishing restrictions. In actuality, the boundary expansion would ensure that these extremely productive coastal waters would be protected from harmful human activities, making it beneficial for local fisheries. These protected areas have a trickle-down effect for consumers, allowing them to keep their favorite local seafood items in stock at local markets and restaurants.
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Posted by
puccifoods on
Wednesday, May 28th, 2014
Seafood offers one of the healthiest forms of protein, with most options being low in fat and high in heart-healthy omega-3 fatty acids. We are in definite need of optimal seafood sources to feed our growing population. Fish and shellfish are the last commercially-harvest wild animals – we’ve simply domesticated everything else. There has been a huge increase in the demand for farmed seafood over the last several decades, but aquaculture has presented a grab-bag of unique challenges.
The Norwegion company SalMar intends to build a new offshore farm that may revolutionize the way we farm salmon.
Image courtesy of Flickr user Natalie Maynor
Salmon are by far and large one of our favorite seafood items; taste, texture, and health benefits come to a beautiful agreement within a salmon fillet, and seafood lovers have an insatiable appetite for it. Our demand for salmon has been the foundation for a massive growth in the farmed salmon business. Even more than other species, salmon are singularly difficult to farm and the aquaculture industry has a long way to go before it can produce salmon fillets that meet the green list requirements. SalMar, one of the largest salmon farming companies in the world, is bound and determined to overcome these challenges and rise to the top as a leader in exciting and innovative ways to improve farmed salmon.
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Posted by
puccifoods on
Monday, May 26th, 2014
People travel from all over the world to experience the rich culture of San Francisco. As a city perched right on the cusp of the ocean, San Francisco has a historic love affair with seafood deeply intertwined with our colorful culture. Fisherman’s Wharf is one of the most popular sights in the city and millions of people have walked its pathways bordered by water.
Eco-friendly San Francisco is gaining momentum in the sustainable seafood industry. We attract people – both residents and visitors – who care about the environment and who demand seafood options sourced with environmentally friendly methods, and restaurants are listening. As the first restaurant in Fishermen’s Wharf to offer 100% sustainable seafood, the Fog Harbor Fish House offers diners beautiful views and a guilt-free menu chock full of delicious sustainable seafood options. Bob Partrite, Chief Operating Officer for Simco Restaurants, gives us an insight into the motivation and commitment behind becoming certified by the Seafood Watch Program.
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