The prestigious seafood business competition Fish 2.0 recently announced the eight winning companies who are working to make the seafood industry more sustainable, traceable and socially conscious...
Fish are stunned immediately, which reduces damage to meat from stress hormones
Frozen products command 64% of 2016’s haul
Seafood alternatives are the plant-based opportunity du jour. One of the earliest entrants, Sophie's Kitchen, shares why.
Initial high barrier to entry may be mitigated as practices become commonplace
Barton Seaver warns that adding another layer of doubt to the seafood market could scare off consumers
Bouillabaisse, chowder and cioppino get creative upgrades
Labeling must still be sorted out before arrival on domestic shelves
$7 billion in growth expected by 2021
Ocean Hugger’s Ahimi uses tomatoes to simulate fish meat
