PUTTING SEAFOOD ON THE TABLE

Tight supplies, flat consumption and media scrutiny of handling practices have made things tough in seafood departments lately. But the outlook isn't all gloom and doom, according to six experts SN brought together for a roundtable discussion in Boston. The group voiced a surprisingly optimistic note and shared measures retailers can take to keep the supermarket seafood department alive. The story

Tight supplies, flat consumption and media scrutiny of handling practices have made things tough in seafood departments lately. But the outlook isn't all gloom and doom, according to six experts SN brought together for a roundtable discussion in Boston. The group voiced a surprisingly optimistic note and shared measures retailers can take to keep the supermarket seafood department alive. The story begins on Page 31.

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TAGS: Seafood