seafood 65 results

Glimmer at End of the Pandemic Tunnel

It is no secret that the COVID-19 pandemic has shaken the global seafood industry to its core. Traditionally, Atlantic lobster has been one of the key commodities driving the seafood engine locally and around the world. So, what will the 2021 lobster season have in store for harvesters, buyers and processors? A mere 12–14 months ago, not even the world’s biggest pessimist would have predicted the pandemic-driven fear and turmoil that gripped the entire globe. But it happened and the ...

2020: A Glass Half-Full View

In 2020, we learned many new things that will help propel our industry forward and we also learned that some of the overall trends in our industry continued unabated, pandemic disruption or not. Seafood has always had a unique role among the centre of the plate proteins in the North American diet. It is the healthiest protein. It has the lowest carbon footprint and the least environmental impact. It has the greatest variety of taste, texture and mouthfeel. The downside has been that ...

Despite Uncertainties, Signs Point to a Good Holiday and Lent Season for Seafood

After seven months of struggling to keep businesses going during the pandemic, it seems we are in a bit of a lull. No end is in sight, but things are not getting dramatically better either. The bounce back we experienced both in terms of sales demand and restaurant demand in June and July appears to be fading. In mid-September, we were simply facing a huge number of uncertainties. They included the election in seven weeks, a potential stall in job creation and employment this fall with ...

COVID-19-Related Retail Seafood Increase Likely Permanent

One of the biggest surprises of the coronavirus pandemic has been the surge of interest in retail seafood, surpassing that of red meat. It is more and more likely that the boost to retail seafood represents a permanent change in consumer behavior. This provides a real retail opportunity for both supermarkets and the seafood suppliers who deal with them. Nielsen released data on both the performance of seafood and beef over the 16 weeks ending on June 20, during which most Americans ...

Meeting Specifications

These days, nearly all commercial food products are grown, harvested, cut and packaged in accordance with specifications. Governments specify the minimum requirements that must be met to ensure consumer health and safety. Food retailers, restaurant operators and other food service organizations specify additional requirements to ensure their products will be attractive to consumers, meet targeted price points and fit into their production and distribution systems. Both sets of specifications ...

On the Waterfront – August 2020

N.L. Capelin Price Up 20 Per Cent In mid-June, Newfoundland and Labrador’s Standing Fish Price-Setting Panel sided with harvesters and increased the 2020 price of capelin by 20 per cent over 2019 prices. Fishermen will now receive $0.42/pound for Grade A capelin. Last year they received $0.35/pound. The FFAW, which negotiated on behalf of the harvesters, stated that over the past two years, capelin collective bargaining has increased prices by 68 per cent over 2018 levels. The ...

Construction of Air Cargo Logistics Park on Schedule at Halifax International

Above photo: The construction of a new $36-million Air Cargo Logistics Park at Halifax Stanfield International is on track for completion in spring 2021. Contributed photo The construction of a new $36-million Air Cargo Logistics Park at Halifax Stanfield International is on track for completion in spring 2021. Announced a year ago, “construction of the Air Cargo Logistics Park continues to move on schedule,” said Glen Boone, Director, Cargo and Real Estate Development via ...

The Changing Face of Seafood Distribution

Like so many other businesses, the core business of major U.S. seafood distributors has been upended by the COVID-19 pandemic. We all know how restaurants, hotels and casinos and amusement parks shut down. And food service seafood sales have fallen anywhere from 30 to 98 per cent, depending on the type of venue and offering. I have been wrestling with what this might mean for our industry. The only certainty I have is that we won’t go back to the way things were before. The restaur...

Labour Shortages Continue to be Significant Problem in Processing Sector

In the best of times, finding enough workers is an issue that Maritime seafood producers deal with on a regular basis. Add COVID-19 to the mix and the loss of hundreds of temporary foreign workers and it’s turned into a very significant problem, says Jerry Gavin, executive director of the P.E.I. Processors Association. “Our number one issue is labour,” said Gavin. “We started the season down about 30 per cent of the workforce. It’s still not much better. We’re still down 25 ...

Complexity Versus Simplicity

For as long as I can remember — which now goes back nearly four decades — market research has consistently found that consumers do not feel confident about their abilities to buy fish or prepare it at home. That is a serious problem for our industry, because it means people consume less fish than they would otherwise. But it is also a problem that provides opportunities. Compared to other protein foods — beef, pork, poultry, sheep — fish are complicated. Consumers typically ...