Jacqueline Claudia and Christy Brouker are the co-founders of LoveTheWild, which launched in 2014 as a start-up selling cook-from-frozen fish kits based in Boulder, Colorado, U.S.A. The company currently sells a line featuring barramundi, catfish, mahi mahi, rockfish, cod and trout through Alfalfa’s Market in Boulder and is planning its distribution expansion into the Midwest and New York City.
SeafoodSource: What is the concept behind your
… Read MoreThe Trade Office of Ecuador in New York, part of ProEcuador, works directly with exporters, including several seafood companies, providing services to help them prepare to meet U.S. regulations and certifications and connecting them with importers within the United States. Karina Amaluisa, Ecuador’s trade commissioner in New York, has worked in her current position since 2012 and has been employed by the Trade Office of Ecuador in New
… Read MoreNorah Eddy and Laura Johnson are co-founders of Salty Girl Seafood, a sustainable seafood company founded in 2014 and based in Santa Barbara, California. The company develops traceable, chef-quality seafood products to promote sustainable fishing practices and ocean stewardship.
SeafoodSource: Your focus is on sourcing and selling sustainable, traceable seafood. How easy or difficult has it been to achieve this given the long-standing
… Read MoreBen Lloyd is the owner and president of Pangea Shellfish Co. and Standish Shore Oyster Farm. The company, which carries more than 70 oyster varieties, operates from an 8,000-square-foot facility in Boston and employs more than a dozen full- and part-time employees between the two businesses.
SeafoodSource: How did you come to be in the oyster business?
Lloyd: I always knew I wanted to open my own business and be my own boss. I was a marine
… Read MoreJames Iacino is president and CEO of Seattle Fish Co., a seafood distributorship that services more than 1,400 customers from its base in Denver. Iacino is the grandson of the company’s founder, Moses Iacino, and is responsible for the strategy and culture of the business.
SeafoodSource: Seattle Fish has been in an expansion mode, with bigger processing operations in Kansas and additional distribution into Utah: Talk a little bit about
… Read MoreSteven Chen is president and CEO of Yihe Corp., which has its headquarters in Pasadena, Calif. The seafood supplier and processor is a major U.S. salmon importer.
SeafoodSource: In March, Yihe introduced the Alaskan Jack’s made-in-America salmon line: How does this move fit in with your overall business strategy for the company? In particular, do you see a need to bring more American sourced and processed seafood to market?
… Read MoreGabriel Viteri is VP of Strategy and Business Development for Acme Smoked Fish Corp., which has its headquarters in Brooklyn, N.Y. He started in the seafood industry in 2000 and joined Acme as Director of Quality Assurance and R&D in 2002. After completing his MBA at Stern in 2010, he transitioned to his current role.
SeafoodSource: Last year Acme opened a plant in North Carolina: Talk a little bit about this move and how it fits in
… Read MoreIt’s an unsettled market going into what should be the launch of the Dungeness crab season in states on the West Coast.
The presence of domoic acid in crab, caused by a toxic algae bloom in the warmer-than-usual water off the California coast, delayed the start of the season there, while testing of crab in Oregon and Washington continued in advance of a possible 1 December opening.
Hugh Link, executive director of the Oregon Dungeness Crab
… Read MoreOysters are undergoing a renaissance, and it looks as if we have the millennials to thank for that.
According to research firm Datassential, oysters made their way onto nearly 10 percent of menus in 2014 — up about 16 percent from previous years — especially in the fine-dining sector. And men 30 and younger find them especially appealing.
A Midwest(USA)-based distributor to upscale restaurants said she has never seen such demand for oysters
… Read MoreWith prices already strong, those dealing in king crab are hoping the upcoming season brings stability — and maybe even a price break.
“We’ve been over USD 60 (EUR 52.98) (for king crab) for a couple of years,” said a Midwest restaurateur. And while sales for the premium product haven’t faltered yet, he doesn’t want to see prices escalate much beyond where they are now.
The restaurant will do its buying for 2016 in October and
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