For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

Published by Ajaypanwar on June 30th 2011

Today’s various seafood industries are available that facilitate fast delivery of fresh seafood within 24 hours. Some seafood, like lobster is usually shipped live. Reliable online dealers provide overnight shipping and same-day catch of products. Therefore now the customers can get prompt delivery of fresh healthy seafood. Additionally shipping and packaging methods are highly improved. Seafood industries utilized hygienic procedure for packaging and delivery of seafood products. King Crab and other species are frozen almost immediately after catching.

It’s the best way to preserve the freshness of meat. Besides these, seafood dealers also provide delivery of salmon, halibut, steaks, haddock, mussels, oyster, cod and various types of fishes. Reliable seafood industries provide overnight delivery of fresh product with money back warranty. However frozen seafood mix is better in some aspects than you are getting it from your local market. Reputed seafood dealers utilize advanced fishing and storing technique for catching and freezing the fishes. They facilitate premium quality of fishes that retain almost all of its original freshness. Seafood contains highly nutritive supplements omega-3 fatty acid; it’s a healthy ingredient for your family.

Nowadays people are so busy, frozen food are quite easier and less time taking to prepare. Besides these, the industries utilize safer chemicals for freezing food products. Frozen seawater fish is widely used by the people as a healthy and less time taking dinner. Frozen seafood is a healthier alternative for protein as well. Other frozen food contains fats that can lead to obesity, increased blood pressure and risk of heart diseases. While omega-3 fatty acid, fight against those health risks and also reduces various kinds of cancers. Additionally fish is frozen on capture, it retains more freshness.

On the other hand, fresh fish exposed in the surrounding during trip allow growth of bacteria and other harmful microorganism. So, nowadays frozen seafood prefer by the people, as its safe, healthier and available at competitive prices. Thailand is one of the blessed countries in the world that has rich source for vegetables, exotic fruits, seafood with healthier environment. The dealers also provide prompt delivery of Thailand seafood within your means. The foodstuff is flash frozen, securely packaged and delivered quickly at your door. You need to just heat it within microwave or stove top and your healthy mean would be prepared quickly. Reputed dealers provide premium quality of product with excellent customer care.

Article Source: Get prompt delivery of safer, hygienic and highly nutritive frozen seafood through reliable dealers

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Thailand seafood and Seawater fish

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fresh seafood, frozen seafood, seafood, seafood processsor

Published: 10 November, 2011

BUYERS from a number of European countries joined the bidding recently for machinery and processing equipment from the collapsed Grimsby company Superior Seafoods.

The company closed its doors in August when it went into receivership with the loss of 60 jobs. The move shocked many people on the fish docks at the time.

The administrators now handling the affairs of the business ordered the disposal of the firm’s equipment. Everything from the fish processing lines to the office collection of historic trawling industry photographs went under the hammer in the auction at the Scunthorpe, Lincolnshire saleroom of industrial auctioneers CJM Asset Management. The reserve value of the equipment was well over £60,000. The sale also included a number of unusual fishing photographs and drawings which were snapped up by collectors of fishing memorabilia.

Auctioneer Paul Cooper from CJM said: “The sale went very well. There was a lot of interest from the food and seafood industry, with bidders from countries like Holland, Denmark and Finland, but this is not unusual when we have sales of this nature. We also had four telephone bidders.”

Superior supplied fresh and frozen seafood to the major supermarket and public house chains, as well as to wholesale markets, restaurants and shops around the country. The machinery and equipment includes all the equipment normally found in a modern fish-processing factory. There were also conveyors, a skinning machine, wrapping, sealing and weigh-check machines plus a range of stainless steel filleting and preparation tables. The factory on the fish docks remains vacant.

Industry Press Release, seafood, Seafood Company, seafood processsor

The Seafood Preparation industry is projected to grow at a moderate rate over the five years to 2016 due to the continued recovery of US fishing activity following the 2010 BP oil spill and moderate growth in domestic and export demand for seafood, according to IBISWorld, the nation’s largest publisher of industry research. Domestic demand for seafood is anticipated to increase as income and spending grow along with the strengthening economy. In addition, continued trends toward healthy eating will further increase per capita seafood consumption. Supply issues surrounding fish populations and overfishing will linger, but growth in fish supplies through aquaculture and imports should quell concerns. In addition, moderately rising seafood prices will aid industry profit because operators will be better able to plan costs and pass down cost increases to consumers. Over the five years to 2016, IBISWorld forecasts industry revenue to grow at an average rate of 3.7% per year to $11.7 billion, including a 1.1% nudge in 2012.

IBISWorld Market Research

IBISWorld Market Research
“The industry is set to return to growth, with revenue expected to grow 2.7% and total $9.8 billion.”

Los Angeles, California (PRWEB) October 26, 2011

The Seafood Preparation industry is projected to grow at a moderate rate over the five years to 2016 due to the continued recovery of US fishing activity following the 2010 BP oil spill and moderate growth in domestic and export demand for seafood, according to IBISWorld, the nation’s largest publisher of industry research. Domestic demand for seafood is anticipated to increase as income and spending grow along with the strengthening economy. In addition, continued trends toward healthy eating will further increase per capita seafood consumption. Supply issues surrounding fish populations and overfishing will linger, but growth in fish supplies through aquaculture and imports should quell concerns. In addition, moderately rising seafood prices will aid industry profit because operators will be better able to plan costs and pass down cost increases to consumers. Over the five years to 2016, IBISWorld forecasts industry revenue to grow at an average rate of 3.7% per year to $11.7 billion, including a 1.1% nudge in 2012.

According to IBISWorld analyst Josh McBee, the Seafood Preparation industry has faced major hurdles over recent years. “The recession cut demand for seafood products, resulting in weak sales, falling profit and an array of other negative consequences,” says McBee. “Then in 2010, just as demand was returning, the Deepwater Horizon oil spill in the Gulf of Mexico dealt another blow to seafood processors.” All commercial and recreational fishing activities in a massive section of the Gulf were temporarily closed as cleanup efforts commenced, slashing supply to processors across the country. “In 2011, the industry is set to return to growth, with revenue expected to grow 2.7% and total $9.8 billion. Revenue is expected to fall 0.9% on average annually during the five years to 2011.”

A major driver of industry growth following the recession will be strengthened consumer spending brought about by rising incomes. In 2009, disposable income fell for the first time in more than a decade, cutting demand for seafood. In 2011, seafood demand will grow marginally as Americans gain confidence in the strengthening economy. Per capita disposable income will rise 1.6% over the year, recording stronger growth than in the previous five years. Seafood is relatively pricey, so rising incomes and increasing consumption due to awareness of health benefits will further spur demand.
The availability of seafood supplies has been an issue for this industry in the past five years. Decades of overfishing in some US waters are creating headaches for the entire seafood supply chain, from fisheries to seafood processors. The aquaculture industry represents an alternative source of supply for seafood. Although prices for farmed fish are higher, fish produced from commercial farms offer processors greater predictability. However, the Fish and Seafood Aquaculture industry (IBISWorld report 11251) is currently limited in its ability to expand production and is facing increased competition and penetration from imports.

The Seafood Preparation industry is characterized by a low level of concentration. Major players include, Trident Seafoods Corporation, Nippon Suisan Kaisha Ltd., Dongwon Enterprise Co Ltd., Bumble Bee Foods LLC and Thai Union Group.

After slowly recovering in 2011 and 2012, the industry is expected to grow at a solid rate over the five years to 2016. IBISWorld forecasts that industry revenue will increase at an average rate of 3.7% per year to total $11.7 billion. Domestic demand for seafood is projected to increase due to income growth and continued trends toward healthy eating and convenient foods. Over the period, demand and revenue will also rely on the domestic fish stocks and production, which will depend on wild catch, aquaculture and raw seafood imports.

For more information, download the full report from IBISWorld on the Seafood Preparation industry

IBISWorld Industry Market Research Reports Contain:

About this Industry
Industry Definition
Main Activities
Similar Industries
Additional Resources

Industry at a Glance

Industry Performance
Executive Summary
Key External Drivers
Current Performance
Industry Outlook
Industry Life Cycle

Products & Markets
Supply Chain
Products & Services
Major Markets

Globalisation & Trade
Business Locations
Competitive Landscape
Market Share Concentration
Key Success Factors
Cost Structure Benchmarks
Barriers to Entry

Major Companies

Operating Conditions
Capital Intensity

Key Statistics
Industry Data
Annual Change
Key Ratios

Jargon & Glossary

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About IBISWorld Inc.
Recognized as the nation’s most trusted independent source of industry and market research, IBISWorld offers a comprehensive database of unique information and analysis on every US industry. With an extensive online portfolio, valued for its depth and scope, the company equips clients with the insight necessary to make better business decisions. Headquartered in Los Angeles, IBISWorld serves a range of business, professional service and government organizations through more than 10 locations worldwide. For more information, visit http://www.ibisworld.com or call 1-800-330-3772.

seafood processsor

Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

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SEPTEMBER 23 HEARING IN ALEXANDRIA FOR TEMPORARY RESTRAINING ORDER

NEW ORLEANS, Sept. 13, 2011 /PRNewswire/ — Industries relying on seasonal temporary foreign employees are facing changes to the H-2B visa foreign worker labor policy that could be devastating to the economy. A hearing in Alexandria, Louisiana on September 23 will be held to consider a temporary restraining order (TRO) filed by an alliance of Louisiana industries which includes members of the Louisiana Seafood Promotion and Marketing Board.

The seafood industry, forestry product manufacturers, hotel and amusement park operators, and sugar cane processors are just some of the businesses that will be affected by the new proposed regulations being set forth by the Department of Labor. In response, a group of plaintiffs, including the Crawfish Processors Alliance, Inc. and American Shrimp Processors Association, has filed a federal lawsuit against the US Department of Labor and Homeland Security in US District Court to postpone or permanently halt the changes, which are set to take effect September 30, 2011. The hearing on the TRO is set for Federal Court on September 23, 2011 at 9:30 a.m. at the Alexandria Courthouse, 515 Murray Street, Alexandria, LA.

Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board, says, “The seafood industry currently provides many jobs for American employees. Those jobs will be lost to our economy and the U.S. workers in these non-H-2B jobs will be severely affected if the new wage increases for H-2B foreign guest workers are not stopped before September 30.”

Created in 1987, the federal H-2B program allows nonimmigrant alien laborers to work seasonal, temporary jobs that Americans haven’t wanted in the past. Small business groups in Louisiana rely heavily on these workers to produce their products. The new Department of Labor regulations for the H-2B program will raise wages dramatically, by as much as 83 percent in some instances.

Mike Voisin, CEO of Motivatit, one of the largest oyster processors in the U.S., says he prefers to hire American workers. “But we can’t get them to do these jobs,” he continued. One of the groups in the suit, the Crawfish Processors Alliance, is represented by Frank Randol, who runs a crawfish business and Cajun restaurant in Lafayette. “In 40 years in the business I’ve faced a lot of challenges, but now we are facing our own government trying to shut us down.”

Seafood processors depend on H-2B workers to support the farmers who raise their crawfish in paddies and fishermen to process the seafood harvest. The downstream restaurant, grocers, and wholesale seafood purveyors also are dependent on the output of the processing operations. Hundreds of businesses in Louisiana with thousands of employees will be negatively affected.

Added Smith, “The new H-2B prevailing wage rate will cripple Louisiana employers while many of our foreign competitors, who do not face such labor costs, are already operating at a significant advantage.”

“The impact of these changes will not be to hire more American workers, it will be to shut these businesses down. And then tens of thousands more will be out of jobs.”

The LSPMB was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists.

Contact: Ashley Roth (504) 286-8735 or Ashley@LouisianaSeafood.com

SOURCE Louisiana Seafood Promotion and Marketing Board

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Release date: 10/17/2011

Contact Information: Tony Brown, EPA Public Affairs, 206-553-1203, brown.anthony@epa.gov

From July 2006 to August 2007, Da Yang serviced their blast freezer at least 22 times and failed to properly document the dates of service. Keeping detailed records, including properly documenting the date of maintenance and service, helps identify leaks or other releases of HCFCs into the environment.

“Every pound of refrigerant that enters the environment is a blow to the Earth’s protective ozone layer,” said Edward Kowalski, EPA’s Director of the Office of Compliance and Enforcement in Seattle. “Proper recordkeeping and conscientious management practices are critical to preventing releases of HCFCs into the environment.”

Federal laws regulating ozone-depleting substances protect people’s health and the environment by reducing emissions of HCFCs into the atmosphere. The stratospheric ozone layer protects the Earth from harmful ultraviolet (UV) radiation. When HCFCs are released into the air, they damage the stratospheric ozone layer and allow harmful UV radiation to reach the Earth. Overexposure to UV radiation can cause skin cancer, cataract formation, and damage to crops.

Da Yang has recently taken additional steps to improve their refrigeration maintenance program. They have purchased certified refrigerant recovery equipment and trained two employees as certified refrigerant technicians.

More information about the regulatory program related to ozone-depleting refrigerants, visit: http://www.epa.gov/ozone/title6/

To automatically receive Region 10 News Releases, subscribe via email at: http://service.govdelivery.com/service/subscribe.html?code=USEPA_C19

fresh seafood, Seafood Distribution, seafood processsor, seafood supplier

Gorton’s Seafood is asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families to meet the U.S. Dietary Guidelines to eat seafood twice a week and for a chance to win $5,000 in the Gorton’s Any Way You Want It Sweepstakes.

Gorton’s Any Way You Want It Dinner Plate
“People are always looking for fresh meal ideas, and Gorton’s Seafood new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals,
stated Zach Soolman”

Gloucester, MA (PRWEB) September 16, 2011

From September 14, 2011 through December 2, 2011, Gorton’s Seafood will be asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families.

The recent MyPlate dietary guidelines released by the U.S. Department of Agriculture and Health and Human Services suggest incorporating seafood twice a week into their meal plan. With Gorton’s “Any Way You Want It” promotion, the company aims to get feedback from consumers about their favorite ways to serve up seafood as part of a wholesome meal. The promotion entry form will ask consumers to choose a Gorton’s product, then enter an item under each category of fruit, vegetable, grain and dairy that they commonly use to round out their plate for a nutritious meal. This information will then be shared with consumers as a complement to Gorton’s newly revised online recipe section.

“One of the recommendations of the MyPlate dietary guidelines is to substitute fish in a favorite meal – like using breaded or grilled fish on taco night, or placing a piece of salmon or tilapia over salad or in a favorite pasta dish,” stated Zach Soolman, Director of Consumer Marketing. “People are always looking for fresh meal ideas, and our new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals. With the wide variety of seafood we offer – from salmon to tilapia to shrimp, beer battered to grilled fillets – Gorton’s makes it easy to enjoy seafood any way you want it, and meet the dietary guidelines recommendations of eating seafood twice a week in a convenient and delicious way.”

Entrants in the Gorton’s Seafood “Any Way You Want It” promotion will have the opportunity to win $5,000 to spend “Any Way You Want It” just before the holidays. One entrant will be selected at random in early December. Two runners up will win $500 each. Additionally, during the promotion period, Gorton’s will be giving out 800 custom Gorton’s dinner plates that remind consumers to “eat seafood twice a week”.

In addition to the recipe section, the Gorton’s Goodness section of the website offers consumers more information about the health benefits of seafood, along with more tips for how to incorporate seafood into their diets on a regular basis.

“Seafood is a great source of lean protein and heart-healthy Omega 3s,” shared Soolman. “And Gorton’s wants to share with consumers how easy, versatile, and delicious seafood can be!”

For more information about Gorton’s Any Way You Want It promotion, please visit http://www.gortons.com/AnyWayYouWantIt/.

For more information about the U.S. Department of Agriculture and Health and Human Services recommendations, please visit http://www.choosemyplate.gov.

About Gorton’s Seafood
Founded in 1849, Gorton’s is one of America’s oldest continuously operating companies. Headquartered in Gloucester, Massachusetts, Gorton’s continues to be the innovative leader in the seafood industry. Gorton’s full line of frozen seafood products includes Breaded and Battered Fish Sticks and Fillets, Grilled Fillets, including Tilapia and Salmon, Premium Fillets, Grilled Shrimp, Flavored Fillets, Tenders, and Popcorn Shrimp. Gorton’s products are available nationwide in better independent and chain grocery stores. Gorton’s proudly stands behind its products with its “Trust the Fisherman Guarantee,” which represents an unwavering commitment for over 150 years to providing the best-tasting, highest quality seafood meals. The Gorton’s Fisherman, in his yellow slicker and rain hat, has become an icon symbolizing this commitment. For more information, please visit http://www.gortons.com or call 1-800-222-6846.

Seafood Company, seafood processsor, seafood products, seafood recipe, seafood supplier

by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

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Event Detail :

Event Date : September 6, 2011 – September 8, 2011
Venue : Hong Kong Convention & Exhibition Centre, Hong Kong, China
Event Description :

The Asian Seafood Exposition is Asia-Pacific and Hong Kong’s premier seafood trade event, connecting retail, foodservice, and distribution buyers with suppliers of live, fresh, frozen and packaged seafood products and services from around the world.

A great networking, growth and business opportunity for professionals from the retail and foodservice industries, the Asian Seafood Exposition is Asia Pacific and Hong Kong’s most un-missable seafood trade event. Read More

fresh seafood, frozen seafood, seafood, seafood processsor