On the Menu: Core-menu plan offers quality, consistency and economy
McCormick & Schmick’s just isn’t what it used to be. In the 25 years since Bill McCormick and Doug Schmick founded the first McCormick & Schmick’s upscale-casual seafood restaurant in Portland, Ore., the company has grown to encompass more than 50 locations in 22 states, operating under a half-dozen different trade names.
 Seafood University: Adding value in-house can boost your bottom line
Convenience is still high on food-shoppers’ priority list, creating sales opportunities for retail seafood departments that are willing to answer that demand.
 Species Focus – Catfish
U.S. catfish farmers, who obtained protection against cheap imports from Vietnam in 2003, are working to seal the deal by informing consumers about the benefits of eating domestically raised product.
 Product Spotlight – Kingklip
Kingklip possesses all the attributes that usually make a species a star in the U.S. market. With white, mildly flavored, firm meat, kingklip is a versatile fish that can stand up to grilling and frying as well as being chunked in a fish stew.
 One on One: Jim Filip
Don’t let the quaint name fool you: Doris & Ed’s is not a shoreside shack serving fried seafood in cardboard cartons. The Highlands, N.J., restaurant is, as its Web site describes, a “classic and contemporary seafood oasis.”
 Editor’s Note: Get a handle on hidden costs
Nothing in life gets cheaper. Costs are rising on every consumer good imaginable.
 Top Story: High petroleum costs fuel price inflation
Mohammed Jeddy, the seafood buyer for 50 Fiesta Mart grocery stores in Texas, is in a bind. He’s paying about 5 to 8 cents per pound more for seafood due to higher fuel costs but fears losing customers if his prices are too high.
 Species Focus: Catfish
U.S. catfish farmers, who obtained protection against cheap imports from Vietnam in 2003, are working to seal the deal by informing consumers about the benefits of eating domestically raised product.
 Product Spotlight: Kingklip
Kingklip possesses all the attributes that usually make a species a star in the U.S. market. With white, mildly flavored, firm meat, kingklip is a versatile fish that can stand up to grilling and frying as well as being chunked in a fish stew.