Help Improve NOAA’s FishWatch.Gov

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We use NOAA Fisheries FishWatch.gov website as a source for all kinds of information about the seafood industry; how stocks are managed, scientific data and more. The website is one of our first stops when we’re looking for details about the domestically harvested or farmed fish and shellfish that we sell, and it’s also a great source of news and …

Bristol Bay Still Needs your Voice

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The Bristol Bay Regional Seafood Development Association (BBRSDA) has some important questions to ask you: Do you eat wild, sustainable seafood or sell it in your restaurant? Do you dream of going to Alaska and/or have you already been to the Last Frontier? Do you believe that wild salmon matter and are worth protecting for future generations? If you answered …

Good News for Scallop Lovers

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The University of Massachusetts Dartmouth’s School for Marine Science & Technology (SMAST) scallop video survey team conducts an annual video survey of the George’s Bank scallop resource and this year’s study revealed some good news! A press release from the SMAST team stated, “The video-based survey, conducted from May to July 2014, indicated a 32 percent, 77 million pound increase …

Executive Chef Peter Edwards

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Executive Chef Peter Edwards’ lifelong appreciation of seafood began early. Growing up in Australia, he spent a lot of time fishing – off reefs and boats, beach fishing and crabbing. “I remember my dad using a screwdriver to pry open an oyster off one of the beaches when we lived in Sydney and saying, ‘now just swallow it whole and …

Summer Update from our RSVP Program

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It’s summertime, and our Responsible Sourcing Vendor Partner program grantees have been busy! Here are some updates from a few of our local California and Baja California projects! You can read more about each project on the RSVP webpage. Fathom Consulting’s pelagic trawl gear improvement project is gearing up for the September field season where they expect to test the …

How Green is your Restaurant?

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As an ISO 14001 Certified company we show our commitment to the environment in a variety of ways. ISO 14001 recognizes that standards throughout our entire operation help continually reduce our environmental impact. Although responsible sourcing is a key component of our approach, our commitment extends to all our departments. We focus on a variety of approaches – we’re always …

Executive Chef Walter Mayen

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Chef Walter Mayen knows first hand what it means to “work your way up”. 13 years ago he started as a cook at Mastro’s Steakhouse in Beverly Hills and is still there today – although he’s climbed the kitchen ladder about as far as it goes. Growing up in the kitchen, trailing his mother around until she thought he was …

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 …

Talk about a Crabby Baby!

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We just heard from our friends at the Alaska King Crab Research, Rehabilitation and Biology Program that Kodiak red king crab have been successfully reared at the Alutiiq Pride Shellfish Hatchery for release experiments! According to this month’s News Flash, “AKCRRAB researchers reared red king crab larvae at the Alutiiq Pride Shellfish hatchery this spring. The goals of the rearing season were to produce …