Understanding Customers and Selling More Seafood

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A new study by Constellation Brands research about different types of wine consumers had some interesting ideas that we think can easily apply to how you choose the seafood you’re offering your customers. This article on Beveragedaily.com outlines this 6 categories as: Engaged Newcomers Everyday Loyalists Price Driven Overwhelmed Image Seekers Enthusiasts What does that have to do with your …

Beyond Brisket: Pass the Smoked Fish!

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Smoked meats are big business for restaurants – and as summer approaches,now is the right time to think about adding some smoked items to your menu! But, we’d like to encourage you to think beyond ribs and chicken and add some smoked seafood to the mix. Feel like smoking your own?  You’re in good company!  Nation’s Restaurant News writes: At the two …

Meet our Newest RSVP Program Funding Recipient – Fathom Consulting

smseafood Industry News, Sustainability Leave a Comment

Rockfish have long been a staple on the west coast of the United States. This delicious, versatile food fish is also one of our favorites! Historically, mid-water and bottom trawl nets have been the most accepted way of catching these deep-dwelling fish – the nets are dragged behind a boat, and snare the fish as they aggregate in schools. Unfortunately, …

Ross Sea Antarctic Toothfish receives MSC Certification

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The Marine Stewardship Council (MSC) recently announced that the Ross Sea Antarctic toothfish (Dissostichus mawsoni) longline fishery has been awarded Marine Stewardship Council (MSC) certification. This follows a rigorous, independent assessment against the MSC standard for sustainable and well-managed fisheries. The Ross Sea is part of the Southern Ocean and is located between Victoria Land and Marie Byrd Land, Antarctica. …