Editor’s Note: Looking back on 25 years
Whether you’re publishing a monthly magazine or managing a processing line at a seafood plant, turning out a product on a routine basis can make you lose sight of the big picture. I often get so involved planning future issues
 One on One: Rex Clothier
Rex Clothier is focused squarely on the future of U.S. Foodservice’s center-of-plate procurement department. He has little to say about the rebate scam that put the broadline distributor in the headlines a few years back, except that the company’s entire
 One Man’s Opinion: China, an economy on steroids
You have to travel around China these days to truly appreciate that this country’s economy is on steroids. Words alone can’t begin to describe a red hot GDP that is barreling along at a rate of 9 or 10 percent
 Seafood FAQ: Sustainability programs are gaining ground
Making money and doing the right thing don’t often go hand-in-hand, but the Monterey Bay Aquarium’s Seafood Watch program, now in only its seventh year, is proof that businesses can do both. Moreover, the program influences consumers’ buying habits across
 Marketing Forum: New products take on a European flavor
As a longtime observer of product development in the seafood category, I have noticed a global cross-pollination of new-product ideas recently. This isn’t surprising, since food developers, marketers and consumers are all traveling more and being exposed to new cultures
 25th Anniversary: The events that have shaped SFB
1981 Name changes from Pacific Packer’s Report to Seafood Business Report 1984 Frequency changes from ?quarterly to bimonthly; new tagline: “The magazine of ?seafood marketing and ?management” 1986 Name shortened to ? Seafood Business
 In the Kitchen: Catch Alaska promos set Country Kitchen apart
The tradition-bound family segment is not known as a leader in seafood sales. But as consumer interest in seafood and other “better-for-you” menu items grows, Country Kitchen Restaurants, a 145-unit national chain, intends to grow along with it. “We want
 25th Anniversary: Happy 25th, SeaFood Business!
Welcome to SeaFood Business ’ 25th anniversary celebration! Join us as we look back at two-plus decades of change in both the industry and this publication. Stocks of some species have risen and fallen. New farmed species such as tilapia
 Species Focus: Pacific white shrimp
Whether they’re farm-raised in Asia and Latin America or wild-caught from the west coast of Mexico to northern Peru, Pacific whites are burgeoning in popularity, thanks to ramped-up global production and a lengthening list of U.S. foodservice and retail customers.
 Duke’s looks to Alaska for fish
At Duke’s Chowder House, it’s all about the source — especially the one called Alaska. That sourcing strategy has turned the six-unit, Seattle-area chain — which started in business as a chowder specialist — into an all-around seafood powerhouse. The