Blog

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

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…

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

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….

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

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,…

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

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…

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

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…

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