In his 30 years of studying lobsters, Robert Bayer has never seen this happen before. Warmer water temperatures caused lobsters to prematurely shed their hard shells in late April — about six weeks before they usually do every season. Lobstermen and food businesses are still feeling the impact of the surplus of "shedders." …
Verlasso continues to expand its market presence through a new partnership with Fortune Fish Company, an Illinois-based fresh and frozen seafood distributor serving the Midwest. Through this new collaboration, Verlasso salmon will now be available to consumers through retailers and other purveyors in Illinois, Wisconsin, Indiana, Iowa, Michigan and Missouri. In addition to this new distribution throughout the Midwest, Verlasso salmon is available at restaurants and retailers through regional distributors and direct-to-retail partnerships in California, Oregon, Las Vegas, New York City and the Mid-Atlantic region. …
An ancient dish, a long-lived clam with an offensive prosbiscus, and tons of good old-fashioned wild salmon could help the Alaska seafood industry expand its presence in two of the world's fastest-growing economies. …
Move over hot dogs and brats, chicken sausage is gaining ground. Take a look around the supermarket and you'll find more brands of chicken sausage as an alternative to pork-based sausages. The National Chicken Council says sausage is the fastest growing chicken product. And it's showing no sign of slowing.
Agriculture Minister Gerry Ritz today applauded the adoption of a new standard for ractopamine levels by the Codex Alimentarius Commission (CAC), a United Nations body that sets international food standards, guidelines, and codes of practice. The standard is expected to facilitate trade and create new export opportunities for Canadian beef and pork producers. …
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