Lobzter Seafood offers “cranky”, “angry” and “drunk” dishes. (And, yes, it’s Lobzter with a Z!)

STATEN ISLAND, NY – Fish lovers can say “huzzah” at Lobzter, a new seafood restaurant in Concord, where menu items are prepared with a bit of personality. At least that’s how partners Kawing Chiu and Johnny Zhang present it with some of their whimsical branding.

From left to right, Kawing Chiu, Kiko Zhong and Johnny Zhang (Staten Island Advance / Pamela Silvestri)

The couple made their Staten Island restaurant debut at 2071 Clove Road with their “Moody Lobzter Entries”. This title prefaces titles such as “Happy Lobz” served grilled or steamed with drawn butter. A “Chilly” version, as the name suggests, is ice cold. Then there is the “Angry Lobz” excited by the heat of the Sriracha mayonnaise and the “Drunken Lobz”, grilled and cooked under the influence of a wine sauce. The “Amuse Lobz” comes with corn and a serious garlic and lemon sauce.

Bonus – all starters are served with a shrimp skewer and the vegetable of the day.

Meals can start with applications like baked clams and oysters ($ 15 for half a dozen and $ 25 for a dozen), fried calamari ($ 12), mussels with options on a red and white sauce ( $ 16) or soup of the day like New England clam chowder ($ 5). Signature dishes are snow crab legs ($ 45) with corn, clams and potato, rib eye steak ($ ​​32), grilled chicken with creamy mushroom sauce ($ 20), four grilled shrimp skewers ($ 20) and boiled lobster tail ($ 23) with garnishes.

The menu is completed with pasta with mixed seafood, only mussels and clams or simply “lobster” in red or white sauce. This section of offers ranges from $ 22 to $ 38.

“Oysters, clams, lobsters – everything is fresh,” Chiu said. This is his first foray into the world of catering. Although as an Associate Certified Real Estate Broker at Robert DeFalco Realty, his eye for the retail space turned to their “Lobzter” space in June. The hook for the partnership comes from Zhang, who owns a seafood market in Brooklyn.

Lobzter seafood restaurant

From fried calamari to “lobzter” in a dozen different ways, the Lobzter Seafood restaurant presents a range of seafood at reasonable prices. (Staten Island Advance / Pamela Silvestri)


Lobzter Seafood opened on September 1 and Chiu said the weekends have been rather busy. He and Zhang are presenting some discounts to celebrate these inaugurations and make new fish friends. Raw oysters and clams are just $ 1 each, or customers can opt for a 15% discount on the bill. Both offers are extended for dinner only. They apply to a minimum order of six items and a maximum of 12 per person; in addition, guests must spend at least $ 25.

The address of 2071 Clove Rd. Might ring a bell. It is home to C-Town, Crust Pizzeria and the 24-hour Convenient Mart.

And there’s more to eat and drink associated with this Concord Square, at least in terms of nostalgia for longtime Staten Islanders. The split-level dining rooms at Lobzter Seafood itself have hosted a series of restaurants. The last interpretation was that of Ambrosino created in 2019. Before that it was Sofra, before that Indian clove and before that Venezia. Earlier in these excavations there were the successful Gallo and Tosca of the ’80s and’ 90s, respectively.

A memorable stretch of 2071 Clove Road’s restoration history took place in the mid-2000s, when it was known as Xin. In an astonishing turn of events for the concept of Japanese fusion, tables and chairs were pushed aside after hours to make room for teen raves and rap concerts. It ended in the spring of 2009 when Funkmaster Flex was scheduled to appear on an April night around midnight. The overcrowding prompted a police raid, which canceled the concert and closed Xin.

But with Lobzter’s strong “Lobzter” line, a new generation of food is brought to the mall. The “Lobzter Roll” for $ 20 is a stellar specimen served on a butter bun. For the less adventurous, there are crispy, fried chicken wings and a generous basket of fried fish fritters. Chiu also talks about items not on the menu, like ground lamb chops and other shellfish like blue crabs and luxurious west coast oysters like the kumamoto grape.

Lobzter seafood restaurant

One of three dining areas at Lobzter Seafood, new to Concord (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant is not to be confused with Angry Lobster Roll, a drop-in and take-out spot in Tottenville and a new one coming this weekend in West Brighton.

The Lobzter Seafood Restaurant is located at 2071 Clove Rd., Grasmere; 718-808-8880. Hours are Monday to Wednesday from 3 p.m. to 10 p.m., Thursday to Sunday from noon to 11 p.m.

Pamela Silvestri is Editor-in-Chief of Advance Food. She can be reached at silvestri@siadvance.com.

Lobzter seafood restaurant

A platter of fresh seashells (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant

Johnny Zhang’s lobster stock from his Brooklyn market (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant

Raw Crab and Shellfish Platter (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant

The main dining room (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant

A corner overlooking the bar. The restaurant is waiting for its liquor license. (Staten Island Advance / Pamela Silvestri)

Lobzter seafood restaurant

Buffalo wings (Staten Island Advance / Pamela Silvestri)

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Seafood Testing Market Expected to See Rapid Growth and Trend by 2021-2027 Covid-19 Analysis

Universal market overviews Seafood testing market report helps in the successful launch of a new product. This market research report makes it easy to gain insight into the customer demographics that are the heart of any business. However, it is ensured that customer information is kept secret. This industry report effectively gathers, analyzes and interprets information about the market, a product or a service to be offered for sale in that market. The potential customers for the product or service and their characteristics, spending habits, location and the needs of the company’s target market, the industry as a whole and the particular competitors encountered are also studied in the business report. Seafood Testing winner.

The seafood testing market is expected to reach a growth rate of 5.00% during the forecast period 2020 to 2027. The increasing implementation of various seafood products creates an innovative landscape during the period forecast 2020-2027.

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Some of the major companies influencing this market are: GRUPO NEUVA PESCANOVA, Thai Union Group PCL, Abba Seafood AB, John West, Stone Seafood Company, CLFISH, Royal Greenland A / S, Marine Harvest ASA, Rich Products Corporation, SEAPak Shrimp & Seafood Company, MARKFOODS Inc, Inland Seafood Inc, NISSUI, Skretting, Dongwon Group, Maruha Nichiro Corporation, Austevoll Seafood ASA, Trident Seafoods Corporation, EWOS, East Coast Seafood and Slate Gorton & Co., Inc among other national and global players.

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Our research and knowledge helps our clients identify compatible business partners.

The demand for seafood is increasing day by day due to changing dietary habits and consumer choices. The increasing production with the constant export of seafood to different regions gives a huge boost to this industry. People are more and more aware and educated about the consumption of seafood, because they maintain good health with many nutritional qualities; stimulate demand for this market. However, intake in stream or on a daily basis can become a bit risky which is a drag on the growth of the market, with the rising prices of some seafood like salmon, shrimp, squid, seafood. scallops can be a barrier to demand that will negatively impact the market. Improper labeling of seafood samples is also affecting the growth of the market.

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Whether it is researching new product trends or analyzing the competition of an existing or emerging market, a great seafood testing market document has the best market research offerings and reviews. critical information required. With this activity report, companies can again and again strengthen their competitive advantage. The market report contains expert information on global industries, products, company profiles and market trends.

Carries out the global segmentation of the SEAFOOD TESTING market:

By type of seafood (fish, crustaceans, molluscs, others),

Type of product (canned, frozen, chilled and fresh, other seafood),

Distribution channel (offline, online, in-store, out-of-store)

Regions Covered by the 2021 Seafood Testing Market Report:

North America: United States, Canada and Mexico.

South and Central America: Argentina, Chile and Brazil.

Middle East and Africa: Saudi Arabia, United Arab Emirates, Turkey, Egypt and South Africa.

Europe: UK, France, Italy, Germany, Spain and Russia.

Asia-Pacific: India, China, Japan, South Korea, Indonesia, Singapore and Australia.

?? ?? : –

The outbreak of the COVID-19 pandemic since December 2019, has had a major effect on the growth of the global Smart Mirror Market, due to the unavailability of required manual labor and strict travel rules around the world, which have restricted the flow of raw materials and finished products. Additionally, sudden business closures and social distancing laws have also affected work in manufacturing, which in turn has affected the global Smart Mirror Market.

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Table of Contents Covered in This Seafood Testing Market Report:

1 List of tables and figures

2 Presentations

3 key points to remember

4 Market landscape

5 Global Seafood Testing Market and Key Industry Dynamics

6 Overview, Forecast and Analysis of the Seafood Testing Market

7 Global Seafood Testing Market Analysis by Solutions

8 Global Seafood Testing Market Analysis by Services

9 Global Seafood Testing Market Analysis by Industry Vertical

10 Geographical Analysis of Global Seafood Testing Market

11 Industry landscape

12 Competitive landscape

13 Seafood Testing Market, Key Company Profiles

14 Annex

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Frozen seafood online delivery service

How it works and what to expect

Owen Burke / Insider

PureFish’s options are divided into a series of thematic boxes. The four-tray “Petite Box” (eight four-ounce servings) will set you back $ 150 (shipping is included), and the larger eight-tray (16 four-ounce servings) “Omega”, “Rainbow” and “Custom” (choose yours) boxes cost $ 250. It’s about $ 32 a platter, or $ 64 a pound.

You can also choose to subscribe to PureFish, which saves you 15% and comes in at around $ 26.55 per tray.

There are no two ways: it’s over $ 50 a pound for seafood. But it comes to your door rinsed, dried, trimmed and with the fins, thorns and flesh of blood (the red substance flowing along the side line of a fish) removed.

What you get are restaurant grade cuts and preparations, and all you have to do is take the trays out of the freezer about 12-24 hours before baking (check each package), peel off the thin layer. of shrink plastic, mix the absorbent pad, season or marinate as you wish and put them in the oven.

At the end of the day, it’s the time-for-money conundrum. Want to get out of work and spend 20 or 30 minutes peeling and deveining shrimp? Do you want to sit in bright light and pluck 50 bones from a salmon fillet? What is this time worth to you? For many of us, this is worth a lot.

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“The flavor really bursts! »Chef’s Best Seafood Sandwich Recipes | Sandwiches


Julie Lin, owner of Julie’s Kopitiam, Glasgow

This open shrimp sandwich has been stuck in my memory ever since I ate it in Malmö a few years ago. You need a good mayonnaise (enough to coat the shrimp), crunchy lettuce, cucumbers, a squeeze of lemon (also add zest), chopped large shrimp and, most importantly, dill. Layer on hazelnut rye bread – no butter needed. Dill elevates this dish to a fresh, fragrant level that the pink marie sauce doesn’t quite reach. It’s not traditional, but I also like adding capers. The result is a breathtakingly beautiful sandwich, perfect for serving to friends. Accompany it with a strong black coffee.

Steamed turbot, salsa verde and aioli

John Javier, chef at Bar Flounder, London

This dish is very easy to make. Take a smaller turbot, so the fillets aren’t too thick, and steam for four to five minutes. Steaming, rather than frying, gives fish like turbot a silky, gelatinous “mouth feel”. Prepare a quick salsa verde with two handfuls of parsley, capers, pickles, anchovy fillets, red wine vinegar, two cloves of garlic and olive oil. Mix, then use to dress the steamed fish. Take your brioche bun – I like the ones from St Pierre – and spread it with aioli on each side. Add your fish garnish and you’re done. Serve with a glass of natural pet.

Balık Ekmek

Mark Greenaway, Chief Patron of Pivot and Greenaway’s Pie & Mash, London, and Grazing by Mark Greenaway, Edinburgh

A traditional Turkish fish sandwich, balik ekmek. Photograph: Alp Aksoy / Alamy

I was in Istanbul when another chef suggested I try balık ekmek: blackened mackerel in a crispy, buttered baguette bun, with lettuce and a side of pickles. We went down to the river and got a baked one on the side of a fishing boat. It was the whole fillet, with fish hanging off the edges of the bread, and it was just stunning. You can recreate it by cooking lightly seasoned mackerel on a barbecue and pairing it with tiger bread. You can marinate thinly sliced ​​cucumber and onions with a 50/50 mixture of water, vinegar and sugar – just pour over and marinate for 10 minutes. It’s so simple but the flavor really bursts.

Tuna mayo with sautéed red onions

Pip Lacey, co-owner of Hicce, London

A homemade tuna salad sandwich
A homemade tuna salad sandwich. Photograph: Oksana Bratanova / Alamy

When I was about 20, I worked in a Zizzi where they made tuna mayo crostini with red onions, and it changed my philosophy towards tuna sandwiches. You sauté the red onions then mix with canned tuna, mayonnaise, salt and lots of pepper. You can use any bread, just toast it and cover it with butter. I hate cucumber and it always fits in store-bought tuna sandwiches. I also love shrimp mayonnaise sandwiches: use king prawns and add cilantro, it’s a heavenly marriage. This is real nostalgic comfort food.

Roll of crab sticks

Jackson Berg, co-founder and chef of Barletta at Turner Contemporary, Margate

This sandwich consists of crab sticks, chipotle mayonnaise and shallots combined in a brioche hot dog bun. You can also cook mussels and add them too, along with chives and cilantro. If you can’t get your hands on chipotle, you can mix Tabasco or harissa with mayonnaise instead. I first made it as a “dirty snack bar” at one of my previous restaurants and it turned out to be a huge crowd pleaser. It is best to accompany it with a black velvet cocktail (champagne and Guinness).

Arugula, parmesan and anchovies

Leandro Carreira, Executive Chef of The Sea, The Sea, London

Crush the wild arugula and Parmesan with a mortar and pestle, as if you were making a pesto, then spread on a slice of sourdough or white bread. Top the other slice with chunks of unpasteurized raw butter – it’s much tastier than regular butter. Then fill your sandwich with anchovies – I recommend the Yurrita “00” anchovy fillets, which are salted but not in a hurry, so they are still very thick. Conventional anchovies are said to be too salty and bony. I’ve used at least four of them – but you can use more – it depends on how much you like anchovies. I love the combination of flavors and it’s so easy to set up.

Smoked eel sandwich

Jamie Barnett, chef at Castle Inn, Wiltshire

Take two slices of good old-fashioned bloomer bread and spread a thick layer of butter, then mayonnaise. Then mix a tablespoon of crème fraîche with lemon juice, chives, parsley, fresh horseradish and black pepper, keeping it as coarse as possible. Place on a slice and garnish with mustard leaves. Take your eel – I recommend using wood-smoked eel – crack it with your fingers and scatter it on the bread. Serve with deli-style pickles – the sweet acidity of the pickles cuts the eel perfectly – and a good cold IPA.

Po ‘boy with fried oysters

Luke Selby, chef at Evelyn’s Table, London

A boy po 'of fried oysters
A po ‘of fried oysters. Photograph: James Andrews / Getty Images / iStockphoto

Fried and breaded seafood sandwiches like this are traditional in Louisiana, but here the idea of ​​an oyster sandwich is a bit unusual. I like to use extra large, good quality Dorset oysters. Coat them in flour, then egg, then panko breadcrumbs, then fry them before tossing them in a mild chili sauce. Place inside a brioche bun and serve with ribbons of pickled cucumber and wasabi mayonnaise – you can make your own by mixing wasabi and mayonnaise for a creamy sauce that has a bit of heat. Serve with a beer.

Katsu sole sandwich

Endo Kazutoshi, co-owner and executive chef of Endo at the Rotunda, London

Remove the crusts from two slices of white bread, butter them on both sides and toast them lightly. Take the Dover sole fillets, coat them with egg yolk followed by panko breadcrumbs, then fry them in oil – not too hot – until golden brown. Add a little tartar sauce and a little bit of reduced balsamic vinegar to the two pieces of bread. Sandwich the sole between the bread and slice in half. Garnish with very thinly sliced ​​zucchini and fennel and a drizzle of high quality honey for serving.

Open sandwich with grilled sardines

Tomos Parry, chef at Brat, London

Roast 10 Italian tomatoes, then mash and let cool. Using a mortar and pestle, finely grind ¼ teaspoon of cumin seeds and ¼ teaspoon of black peppercorns, then add to 60 g of mayonnaise, with the cooled tomato puree, and season with salt. Brush both sides of the sliced ​​country bread with olive oil and toast until lightly charred. Then grill or pan-fry four fresh sardines (whole or in fillets) and season with salt and lemon juice. Combine a thinly sliced ​​fennel bulb with 1 tablespoon chopped dill and parsley, 1 teaspoon capers and more lemon juice. Spread the mayo mixture on the toast and top with your fish, followed by the fennel salad. Delicious!

The Guardian aims to publish sustainable fish recipes. Check out reviews in your area: United Kingdom; Australia; WE.

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Global canned fish and seafood market 2021 with pre-post COVID-19 impact analysis by product (tuna, salmon, sardines, other fish, shrimp); By application (residential, commercial)

Comprehensive Information Presented in the Global Canned Fish and Seafood Market Report

Contour: Market Research Store’s team of experienced research analysts extensively assessed the primary as well as secondary information related to the global Canned Fish and Seafood market. The organization offers a bunch of industry trend reports on the portal, the recently released report of which is the Global Report Canned fish and seafood market report. The editors of the Tinned Fish & Seafood report have particularly focused on research-based services to deliver crucial information to business executives and investors. Using this essential knowledge can help make precise business decisions.

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Key players:

Competitive participants operating in the global canned fish and seafood market include Bumble Bee Seafoods, Austevoll Seafood ASA, Connors Bros, StarKist, Thai Union Frozen Products, Wild Planet Foods, Tradient Seafood, Trident Seafoods.

Some important tables of contents:

Market Snapshot
Global Market Landscape by Player
Player Profiles
World production, revenue (value), price trend by type
Market Analysis by Application
Global production, consumption, export, import by region (2016-2026)
Production, Revenue (Value) by Region (2016-2026)
Manufacturing analysis
Industrial chain, sourcing strategy and downstream buyers
Market dynamics
Global Market Forecast (2021-2027)
Research findings and conclusion

COVID-19 impact analysis:

The brutal pandemic (COVID-19) has induced long-term impacts on the performance of almost all sectors around the world. Considering a splendid drop in stocks of multinational and local industries during the year 2020, the founders and managers of their respective companies must make wise decisions in order to fight against such drastic situations, which can lead to the shutdown of industries. .

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Basic offerings in the canned fish and seafood report: Market Research Store offers comprehensive information on the global canned fish and seafood market including market capitalization, year-over-year revenue, global and regional production scale, and after services. -sale. Other key highlights presented in a separate section of the Canned Fish and Seafood Market report are quarterly and annual tax data, overall sales, current and futuristic business opportunities, and new regulations set by various authorities in the world. ‘State. All of the aforementioned points accessible in the global Canned Fish and Seafood Market report are crucial for forecasting the market performance over the next five years. The publishing team is focused on instilling all the crucial information related to the performance of the global canned fish and seafood market.

Global canned fish and seafood market analysis: To illustrate the market analysis in a detailed and understandable way, market research analysts have divided the global fish and seafood market into credible segments {Tuna, Salmon, Sardines, Other Fish, Shrimps}; {Commercial residence}. Such a comprehensive analysis based on canned fish and seafood market segmentation would help potential customers to build an industry or invest in which department of canned fish and seafood business. Experts have used various hypothetical and practical approaches such as mathematical, statistical and graphical techniques to predict market performance. Moreover, the report describes the assessment data by segmenting the fish and seafood market on the basis of geography of United States, Canada and Mexico in North America, Peru, Brazil, Argentina. and in the rest of South America as part of South America, Germany, Italy, UK, France, Spain, Netherlands, Belgium, Switzerland, Turkey, Russia , Hungary, Lithuania, Austria, Ireland, Norway, Poland, Rest of Europe in Europe, Japan, China, India, South Korea, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Vietnam, rest of Asia -Pacific (APAC) in Asia-Pacific (APAC), South Africa, Saudi Arabia, United Arab Emirates, Kuwait, Israel, Egypt, Rest of Middle East and Africa.

For an additional revised list of market players in 2020, request a sample report: https://www.marketresearchstore.com/sample/tinned-fish-seafood-market-784129

Main questions addressed in this report:

• What is the expected size and growth rate of the market during the forecast period?
• What are the major market trends?
• What are the main driving factors for the global canned fish and seafood market?
• What are the constraints encountered by the Canned fish and seafood market?
• Who are the main players in the canned fish and seafood market?
• What are the market opportunities and challenges that major players face to maintain themselves on the global platform?
• What are the strengths and weaknesses of the main players?
• What are the most favorable regions for the development of the canned seafood industry?

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Reasons to buy the Canned Fish and Seafood Market Research:

• The development of business strategies is discussed taking into account the current trends driving the global canned fish and seafood industry.
• The identification of the predominant production and distribution techniques is listed with the equivalent risks.
• Production techniques are listed that will help improve product design, reduce production costs, and improve product launch plans.
• Organized sales and marketing efforts are identified taking into account the strategies employed by the major players in the Canned Fish and Seafood market.
• Verified financial reports from proprietary sources are provided to make identical decisions for greater increase in business value.

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The Shrimp Runner Provides Fresh Seafood to Southwest Missouri | Springfield

Kelby Hutsler is known throughout Southwest Missouri as the Shrimp Runner.

Every week, he takes orders from crazy seafood customers, then heads to the docks in Biloxi, Mississippi, to pick up the freshest catch. Oysters, live blue crabs and, of course, whole shrimp are always in demand, and last June alone he delivered 5,000 pounds of crayfish.

Hutsler, a history professor in West Plains, Missouri, never intended to start Shrimp runner, but when his wife accepted a nursing job in Mississippi in 2020, her fate was sealed. The first time the family made the trip south, the host of the campsite they were staying at told Hutsler to go watch the shrimp arrive on the docks.

“I did it and fell in love,” Hutsler says.

He called some friends and asked them if they wanted him to bring them shrimp. He only delivered 20 pounds of shrimp on that first trip, but word of the Shrimp Runner spread. From now on, he only teaches part-time in order to manage his constantly expanding business.

“Everyone loves fresh seafood, but no one wants to drive [approximately] eight hours to pick it up, ”says Hutsler, who personally doesn’t care about the car ride and is happy to be able to see his wife every week.

Hungry customers can also get fresh or frozen whole fish like grouper, pompano, red snapper and rockfish or fillets like amberjack, red snapper, rockfish and yellowfin tuna.

While Hutsler always adapts to being a successful businessman, he’s always been a outgoing person, and he says he enjoys seeing smiles on people’s faces when handing over their orders.

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Seafood shortage: it’s more complex than overfishing, insiders say

If you’ve been following the headlines last year, you might think that there is a serious shortage of seafood in British Columbia, mostly due to reckless overfishing, and that if we are to save what is left, we should eat less of it.

It’s not that things aren’t bad. They are. But they’re not bad as you probably think.

“It is an oversimplification to say that overfishing is the cause of the population decline. It’s a red herring, ”says Sonia Strobel, co-founder and CEO of Skipper Otto, a community-supported fishery. “There are plenty of fish in the sea.”

So what’s the real story? Okay, that’s complicated.

The real story is a combination of decades of habitat loss, climate change, pandemic-related labor shortages, impacts from fish farming and, yes, overfishing.

“Overfishing is the biggest threat to fish in the world,” says Chef Rob Clark, co-founder of the Ocean Wise conservation program and culinary director of the Organic Ocean direct-to-consumer online fish market.

But, he adds, “Overfishing is not the biggest detriment to the BC fishery. We are the world leader in managed fishing. The # 1 problem in British Columbia is climate change. Oysters cooking on the beach, poaching in their shells, it’s a true story.

Shrimp Panic

The bad news began in January when the pandemic kept many commercial oyster scales at home during peak season. That meant producers like St. Jean’s Cannery, which has been selling its canned smoked oysters since 1961, won’t have any this year. At all.

“Some people have a generational attachment to this product,” says Steve Hughes, president and CEO of the cannery. Smoked oysters are a holiday staple for many on this coast, but this year they’ll have to settle for smoked mussels instead. It’s a delicious product, says Hughes, but admits, “These aren’t smoked oysters.”

Then in March, just weeks before the spotted shrimp season opened, the federal Department of Fisheries and Oceans suddenly announced a ban on the decades-old practice of caping, hulling and freezing fish. spotted shrimp at sea. This was devastating news for the province’s $ 45 million spot shrimp industry, which had increased production of frozen shrimp when the pandemic drained the live shrimp market.

The problem was a DFO reinterpretation of a decades-old traceability regulation – essentially, inspectors could not confirm the size or source of shrimp once they were frozen in salt water – which did not had not been applied so strictly since the introduction of the height limits. in 1979. Yet spotted shrimp are abundant, well managed and generally considered sustainable.

When Strobel and other fishermen fought back, DFO changed the decision, saying the app this year would only be for “awareness and education” purposes and that it would revisit the issue in 2022.

“We are concerned, of course. We’re worried they’ll do it again, ”says Strobel, and advises consumers to“ Store your freezer ”.

Salmon closures

And then came June.

The month started off cool and rainy. But almost overnight, the worst heat wave on record in western North America swept through the province. Temperatures reached a record 49.6 degrees Celsius in British Columbia and killed an estimated one billion clams, mussels and oysters along the shores of the Salish Sea.

Suddenly, climate change was real.

Around the same time, in response to the continuing decline in wild salmon populations, DFO abruptly announced the closure – for “generations” and possibly permanently – of 79 commercial fisheries, comprising 60% of the wild fisheries in British Columbia and the Yukon. .

The reaction was swift. Several renowned chefs and restaurateurs have announced that they will no longer carry wild BC salmon on their menus, saying it is no longer ethical to consume such a depleted stock. At least one sustainably grown King Salmon from New Zealand has been substituted, claiming it was a political statement on the mismanagement of the fishery.

“I can’t think of a more ridiculous statement in my life,” says Clark. “The problem with this story is (the misconception) that if you eat farmed salmon, you save wild fish.”

In fact, says Strobel, “Most of the areas that didn’t open this year weren’t going to open this year anyway due to abundance management. It was a terrible non-story.

“It’s not a happy story if you’re a fisherman, but it’s a good story if you’re an environmentalist or if you doubted DFO had the courage to make tough decisions,” says Clark. “They’ve closed 60 percent (of the fisheries), and that’s a positive thing. It is positive for the industry. It is positive for the fish. This is positive for food security.

The climate, the real threat

The wild salmon fishery is highly regulated, monitored, managed and predictable due to the four-year spawning cycle. Stakeholders have been invested in protecting salmon for decades.

“But that doesn’t mean that BC salmon aren’t struggling on the BC coast,” Strobel says. “There are major problems with BC salmon. “

For example, industries such as logging destroy watersheds where salmon spawn. Fish farms cause a myriad of problems ranging from disease pressure to crossbreeding of species. Climate change has increased CO2 levels, acidity and ocean temperature – and is melting glaciers, sending debris downstream, destroying even more salmon habitat.

“Climate change is the biggest threat to our oceans and the biggest threat to our seafood. It’s serious,” says Strobel. “It’s horrible.”

But despite all of the crises this year, 2021 hasn’t been as bad as it looks. Sockeye salmon runs in Barkley Strait and Alberni Inlet are estimated to be three times their usual size, and one seasoned fisherman told Clark he had never seen so many roses as this year.

“Every fisherman I know is happy with the fish this year,” he says. “I’ve never seen them so optimistic. They don’t even fight with each other.

The fisheries that are still open “have been well studied, well studied and well monitored,” says Clark. “Yes, some salmon runs are in trouble, but some salmon runs have more salmon than they know what to do with. Also, we have five different species, we have hundreds of rivers, and not all rivers produce all species every year. “

Eat local

Ironically, the reality is not that we eat too much local seafood. The reality is that most of us eat very little of it.

“BC’s seafood industry is primarily an export story,” says Strobel, noting that 80 percent of the seafood caught in Canada is exported. “It’s terribly sad because we should be eating local seafood, and most people don’t realize that’s not the case. There is a lot of sustainable local seafood in British Columbia, but it’s hard to come by because it’s primarily for the export market.

The best way to get your hands on local, sustainable seafood is to build a relationship with a reliable fishmonger who deals directly with local fishermen and has the expertise to explain what’s in season and how to prepare it.

That’s the whole idea behind Skipper Otto – customers sign up in the fall (deadline is October 15), pay a set amount, order whatever they like when anglers start delivering their catch to the spring and collect them at a defined location. .

The other problem is that when we eat local seafood it is almost always one of the few species. We have to go beyond sockeye. We need to eat more of the other four species of salmon (chinook, rose, chum, and coho), as well as ling cod, albacore tuna, sablefish, and crustaceans like clams, oysters, mussels, and seafood. scallops.

“The real sustainable choice is to eat local,” says Clark. “Meet a fisherman. This is the answer if you are concerned about sourcing seafood.

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REVIEW: Brazil opens with tasty offerings including new seafood stew at EPCOT International Food and Wine Festival 2021

Although not one of the 11 World Showcase countries, Brazil has appeared at the EPCOT International Food and Wine Festival since the event began in 1996. It is now back for the International Festival and EPCOT 2021 wine as one of the few stalls that will open in October instead of July.


Menu for the Brazilian market at the EPCOT International Food & Wine Festival



  • 🆕 Moqueca: Brazilian Seafood Stew (SG) – $ 5.75
  • Crispy pork belly with black beans, tomatoes and onions (GF) – $ 6.00
  • Pão de Queijo: Brazilian Cheese Bread (SG) – $ 4.50


* The price per bottle is an average price of alcohol at your local liquor store.

Photos of menu items for the Brazilian market at the EPCOT International Food and Wine Festival

* NEW * Moqueca: Brazilian Seafood Stew – $ 5.75


It might not sound like the most appetizing dish of the festival, but it was absolutely delicious. There was just the right amount of spices and seasonings.


It includes scallops, shrimp, white fish, and a coconut-lime sauce, all served on a bed of perfectly cooked steamed rice.


Each flavor is complemented in this dish. It is officially a staple of the EPCOT International Food & Wine Festival.

Crispy pork belly with black beans, tomatoes and onions – $ 6.00

Epcot Food & Wine 2018 Brazilian Pork Belly
Crispy pork belly with black beans, tomatoes and onions – $ 6.00

Pork belly seems to be a trend that is finally dying out; only the best executions of the dish remain. Fortunately, Brazil is actually quite good, once you get past the price over the serving size. There’s a good amount of salsa on top and black beans on the bottom to make this a relatively filling dish as well. That’s fine, but it’s on the borderline of “is the price worth it?” »Your mileage may vary.

Pão de Queijo: Brazilian cheese bread – $ 4.50

Pão de Queijo: Brazilian cheese bread – $ 4.50

It’s incredibly hard to recommend them for more than $ 2 each for a piece of cheese bread, even though they are quite spectacular. You can find a bag of Brazi-Bites at your local grocer for a fraction of the price if you want to indulge in cheese heaven.

MIA Beer Company Barbossa Black Beer (7.3% ABV) – $ 4.50 (6 oz) and $ 8.50 (12 oz)

Epcot Food & Wine 2018 Brazil Black beer
MIA Beer Company Barbossa Dark Beer – 4.50 (6 oz) and $ 8.50 (12 oz)

It’s a good dark beer, but not from Brazil. Years ago they had a black beer straight from Brazil so we will forgive the semantics because this beer is popular in the country. It’s not as heavy as the beer color might suggest, making it easily drinkable in the Florida heat.

Frozen Caipirinha with LeBlon Cachaça (proof 80, $ 30/750 ml bottle) – $ 11.00

Epcot Food & Wine 2018 Brazil Caipirinha
Frozen Caipirinha with LeBlon Cachaça – $ 11.00

A decent portion for the price that tastes like an alcoholic lemonade with just a little more acidity than you expected. It’s Brazil’s national drink, so they must be doing something right because it’s quite refreshing and enjoyable.

Brazil Market Square booth location at EPCOT International Food and Wine Festival

The Brazil Marketplace stand is located on the World Showcase Promenade between the pavilions of Morocco and France.

While there haven’t been any new dishes or drinks at the Brazil booth this year, there are still plenty of solid choices. What’s your favorite dish on the Brazil menu?

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Vegetable meat was all the rage. Now plant-based seafood is in the spotlight

Vegetable meat sales are skyrocketing, but is there a similar appetite for plant-based seafood?

A multitude of small businesses certainly hope so, and they are cramming into the alternative seafood space. Sales in the sector grew 23% from 2019 to 2020, according to data from the Good Food Institute, a nonprofit whose mission is “to accelerate innovation in alternative proteins on an international scale,” according to its website. In the first half of 2021, the institute said, $ 116 million was invested in the seafood space, surpassing the total of $ 90 million for 2020.

Plant-based seafood could help alleviate demand for freshly caught fish, curbing overfishing that can decrease fish populations, reduce biodiversity in the ocean and harm habitats, according to the Natural Resources Defense Council. According to Molly Masterton, the group’s chief fisheries officer, approximately 5 billion pounds of seafood is consumed each year in the United States, over 90% of which is harvested, raised or processed in countries without strong seafood management laws. sea ​​products.

“Giving consumers more sustainable, affordable and traceable choices” is a “positive development” for the oceans and the environment, said Masterton. Adding more plant-based seafood options to the market could help reduce the pressure on some high-demand fish species, she added.

Many herbal options on the market list ingredients that include seaweed, peas, or beans. Good Catch, a plant-based seafood startup, for example, uses peas, chickpeas, lentils, soybeans, broad beans and white beans in its products, which include fish fingers, fish fillets, fish burgers, crab cakes and fish cakes.

Good Catch recently completed a funding round that raised $ 26.35 million with investments from companies such as Louis Dreyfus Company, Unovis Asset Management and Big Idea Ventures. “The only truly sustainable seafood is seafood that allows the fish to stay in the ocean,” Chad Sarno, co-founder and culinary director of Good Catch, told CNN Business.

Demand for fake fish is increasing

Thai Union Group, one of the largest suppliers of canned tuna in the world, owns a number of brands of tuna, including Chicken of the Sea, which sold its first can in the United States in 1930. Thai Union focuses now on plant-based seafood, according to the company’s website. Earlier this year, it launched plant-based seafood into the Thai market, with offerings that included crab balls, crabmeat, and fish nuggets.

OmniFoods, a Hong Kong startup known for its fake “OmniPork” pork product, is also getting into the plant-based seafood trend, launching a new product line that includes alternatives to fish fillets, burgers. of fish and pieces of tuna.

Nestlé is also focusing on seafood options, particularly in Europe. In August, the company launched Vuna, a vegan alternative to tuna. “The demand for products of plant origin is really growing strongly in Europe, but also elsewhere”, a said the Nestlé spokesperson. The company has been growing in the sector over the past year and is looking to bring new products to market quickly; Vuna, for example, was developed in about nine months, the spokesperson added.

Seaweed-based shrimps

In September 2019, the venture capital arm of Tyson Foods invested in New Wave Foods, a plant-based fish company that sells seaweed-based shrimp.

“About 90% of shrimp in the United States is imported and more than half comes from shrimp farms that contaminate and pollute our oceans,” Michelle Wolf, co-founder of New Wave Foods, told CNN Business. So Wolf and his team got creative and created a shrimp alternative from plant-based ingredients like seaweed extract, mung bean protein, and sunflower oil.

While Wolf wants people to incorporate alternative seafood options into their lifestyles, she doesn’t expect consumers to completely change their diets and replace traditional seafood with options based on seafood. plants. “Even if it’s once a week, these small changes can build up in a population and have positive impacts on public health and our environment in general,” she said.

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APAC application antimicrobial seafood packaging market share, Europe and America to grow to XX% CAGR until 2026

Global Seafood Antimicrobial Packaging market report provides internal and external analysis of global market patterns, large-scale financial indicators and control aspects along with market attractiveness according to sections. The report further maps the characteristic findings of various aspects of the market to market sections and geography. The report is a step-by-step knowledge of several perspectives including the rate of development, recent advancements, and various procedures implemented by key players in the dynamics market. This report depends on a comprehensive investigation of the information obtained during compulsory and secondary examinations. Antimicrobial packaging for seafood offers an orderly way to deal with current and imminent market conditions.

The business intelligence report on Antimicrobial Packaging for Seafood attempts to clearly educate the readers on the critical factors such as key trends, major growth drivers, challenges and lucrative outlook over the period 2021 -2026.

According to expert analysts, the industry is expected to accumulate noticeable returns over the expected time frame, registering a XX% CAGR throughout.

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The report sheds light on the different segments of the market and recognizes the areas that have strong potential for generating revenue. In addition, it helps key players, new entrants and other stakeholders to assess the degree of competitiveness in this field and, therefore, to develop strategies that promise strong returns in the years to come.

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  • Positive and negative points of direct and indirect sales channels
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Seafood Antimicrobial Packaging Market Segments Included in Report:

Geographical bifurcation: North America, Europe, Asia-Pacific, South America, Middle East and Africa.

  • Business landscape assessment for each regional market at country level
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Types of products: Wrapping film and paper

  • Market share, revenue and sales of each product segment
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Application spectrum: Fish, Molluscs (Oysters, Scallops, Squids), Crustaceans (Shrimps, Crab, Lobster, Krill), Other (Sea Turtle, Starfish, Sea Cucumber and Plant

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Competitive dashboard: Sealed Air Corporation, Mondi Group, Addmaster (UK) Limited, Solvay Group, DuPont and Bernard Technologies

  • Products and services offered by leading organizations
  • Manufacturing facilities of leading companies in the geographies served
  • Historical data on gross margins, market share, sales, pricing models and total revenues of key companies
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  • Impact of COVID-19 on the Global Seafood Antimicrobial Packaging Market.

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