Seafood: Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD.Shellfish: Aquatic invertebrates belonging to the phylum MOLLUSCA or the subphylum CRUSTACEA, and used as food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Vibrio parahaemolyticus: A species of bacteria found in the marine environment, sea foods, and the feces of patients with acute enteritis.Fishes: A group of cold-blooded, aquatic vertebrates having gills, fins, a cartilaginous or bony endoskeleton, and elongated bodies covered with scales.Vibrio Infections: Infections with bacteria of the genus VIBRIO.Shellfish Poisoning: Poisoning from toxins present in bivalve mollusks that have been ingested. Four distinct types of shellfish poisoning are recognized based on the toxin involved.Ciguatera Poisoning: Poisoning caused by ingestion of SEAFOOD containing microgram levels of CIGUATOXINS. The poisoning is characterized by gastrointestinal, neurological and cardiovascular disturbances.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Decapoda (Crustacea): The largest order of CRUSTACEA, comprising over 10,000 species. They are characterized by three pairs of thoracic appendages modified as maxillipeds, and five pairs of thoracic legs. The order includes the familiar shrimps, crayfish (ASTACOIDEA), true crabs (BRACHYURA), and lobsters (NEPHROPIDAE and PALINURIDAE), among others.Methylmercury Compounds: Organic compounds in which mercury is attached to a methyl group.Petroleum Pollution: Release of oil into the environment usually due to human activity.Fish Products: Food products manufactured from fish (e.g., FISH FLOUR, fish meal).Food Contamination, RadioactiveMercury: A silver metallic element that exists as a liquid at room temperature. It has the atomic symbol Hg (from hydrargyrum, liquid silver), atomic number 80, and atomic weight 200.59. Mercury is used in many industrial applications and its salts have been employed therapeutically as purgatives, antisyphilitics, disinfectants, and astringents. It can be absorbed through the skin and mucous membranes which leads to MERCURY POISONING. Because of its toxicity, the clinical use of mercury and mercurials is diminishing.Water Pollutants, Chemical: Chemical compounds which pollute the water of rivers, streams, lakes, the sea, reservoirs, or other bodies of water.Vibrio vulnificus: A species of halophilic bacteria in the genus VIBRIO, which lives in warm SEAWATER. It can cause infections in those who eat raw contaminated seafood or have open wounds exposed to seawater.Pandalidae: A family of CRUSTACEA, order DECAPODA, comprising the pandalid shrimp. They are protandric hermaphrodites and can breed in both male and female stages. Many species are commercially harvested in the Pacific Northwest.Arcidae: A family of ark shell mollusks, in the class BIVALVIA. They have soft bodies with platelike GILLS enclosed within two shells hinged together.Food-Processing Industry: The productive enterprises concerned with food processing.Ostreidae: A family of marine mollusks in the class BIVALVIA, commonly known as oysters. They have a rough irregular shell closed by a single adductor muscle.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Gulf of Mexico: A body of water located at the southeastern corner of North America. It is bordered by the states to the north of Florida, Alabama, Mississippi, Louisiana, Texas; by five Mexican states to the west: Tamaulipas, Veracruz, Tabasco, Campeche, Yucatan; and by Cuba to the southeast.Micrococcaceae: A family of bacteria ranging from free living and saprophytic to parasitic and pathogenic forms.Marine Toxins: Toxic or poisonous substances elaborated by marine flora or fauna. They include also specific, characterized poisons or toxins for which there is no more specific heading, like those from poisonous FISHES.Polonium: Polonium. A radioactive element that is a member of the chalcogen family. It has the atomic symbol Po, atomic number 84, and the atomic weight of the isotope with the longest half-life (209Po) is 208.98. It decays by alpha-emission.Anisakis: A genus of nematodes of the superfamily ASCARIDOIDEA. Its organisms are found in the stomachs of marine animals and birds. Human infection occurs by ingestion of raw fish that contain larvae.Morganella: A genus of gram-negative, facultatively anaerobic, straight rods which are motile by peritrichous flagella. These organisms are chemoorganotrophic and have both a respiratory and fermentative type of metabolism. (From Bergey's Manual of Determinative Bacteriology, 9th ed)Staphylococcaceae: Family of gram-positive, facultatively anaerobic bacteria, in the order Bacillales. Genera include Gemella, Macrococcus, Salinicoccus, and STAPHYLOCOCCUS.Korea: Former kingdom, located on Korea Peninsula between Sea of Japan and Yellow Sea on east coast of Asia. In 1948, the kingdom ceased and two independent countries were formed, divided by the 38th parallel.Water Pollutants, Radioactive: Pollutants, present in water or bodies of water, which exhibit radioactivity.Bivalvia: A class in the phylum MOLLUSCA comprised of mussels; clams; OYSTERS; COCKLES; and SCALLOPS. They are characterized by a bilaterally symmetrical hinged shell and a muscular foot used for burrowing and anchoring.Diet: Regular course of eating and drinking adopted by a person or animal.Fatty Acids, Omega-3: A group of fatty acids, often of marine origin, which have the first unsaturated bond in the third position from the omega carbon. These fatty acids are believed to reduce serum triglycerides, prevent insulin resistance, improve lipid profile, prolong bleeding times, reduce platelet counts, and decrease platelet adhesiveness.Crustacea: A large subphylum of mostly marine ARTHROPODS containing over 42,000 species. They include familiar arthropods such as lobsters (NEPHROPIDAE), crabs (BRACHYURA), shrimp (PENAEIDAE), and barnacles (THORACICA).Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Ciguatoxins: Polycyclic ethers produced by Gambierdiscus (DINOFLAGELLATES) from gambiertoxins, which are ingested by fish which in turn may be ingested by humans who are susceptible to the CIGUATERA POISONING.Hair: A filament-like structure consisting of a shaft which projects to the surface of the SKIN from a root which is softer than the shaft and lodges in the cavity of a HAIR FOLLICLE. It is found on most surfaces of the body.Refrigeration: The mechanical process of cooling.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Mollusca: A phylum of the kingdom Metazoa. Mollusca have soft, unsegmented bodies with an anterior head, a dorsal visceral mass, and a ventral foot. Most are encased in a protective calcareous shell. It includes the classes GASTROPODA; BIVALVIA; CEPHALOPODA; Aplacophora; Scaphopoda; Polyplacophora; and Monoplacophora.Vibrio: A genus of VIBRIONACEAE, made up of short, slightly curved, motile, gram-negative rods. Various species produce cholera and other gastrointestinal disorders as well as abortion in sheep and cattle.Entrepreneurship: The organization, management, and assumption of risks of a business or enterprise, usually implying an element of change or challenge and a new opportunity.Economic Development: Mobilization of human, financial, capital, physical and or natural resources to generate goods and services.Interlibrary LoansKyphoplasty: Procedures to restore vertebrae to their original shape following vertebral compression fractures by inflating a balloon inserted into the vertebrae, followed by removal of the balloon and injection of BONE CEMENTS to fill the cavity.Fractures, Compression: Crumbling or smashing of cancellous BONE by forces acting parallel to the long axis of bone. It is applied particularly to vertebral body fractures (SPINAL FRACTURES). (Blauvelt and Nelson, A Manual of Orthopedic Terminology, 1994, p4)Bone Cements: Adhesives used to fix prosthetic devices to bones and to cement bone to bone in difficult fractures. Synthetic resins are commonly used as cements. A mixture of monocalcium phosphate, monohydrate, alpha-tricalcium phosphate, and calcium carbonate with a sodium phosphate solution is also a useful bone paste.Architecture as Topic: The art and science of designing buildings and structures. More generally, it is the design of the total built environment, including town planning, urban design, and landscape architecture.Williams Syndrome: A disorder caused by hemizygous microdeletion of about 28 genes on chromosome 7q11.23, including the ELASTIN gene. Clinical manifestations include SUPRAVALVULAR AORTIC STENOSIS; MENTAL RETARDATION; elfin facies; impaired visuospatial constructive abilities; and transient HYPERCALCEMIA in infancy. The condition affects both sexes, with onset at birth or in early infancy.African Americans: Persons living in the United States having origins in any of the black groups of Africa.Facility Design and Construction: Architecture, exterior and interior design, and construction of facilities other than hospitals, e.g., dental schools, medical schools, ambulatory care clinics, and specified units of health care facilities. The concept also includes architecture, design, and construction of specialized contained, controlled, or closed research environments including those of space labs and stations.Immunoassay: A technique using antibodies for identifying or quantifying a substance. Usually the substance being studied serves as antigen both in antibody production and in measurement of antibody by the test substance.Hospital Design and Construction: The architecture, functional design, and construction of hospitals.
  • Japan's largest supermarket chain, Aeon, has set up displays featuring seafood certified by the Marine Stewardship Council. (yale.edu)
  • In August, Overlake began to purchase wild albacore tuna from the Seafood Producers Cooperative and also serves Oregon shrimp certified by the Marine Stewardship Council, the world's leading seafood certifier. (crosscut.com)
  • Audubon Society's National Seafood Wallet Card (USA) Monterey Fish Market Seafood advisory list (West Coast, USA) Canada's Seafood Guide (SeaChoice), initiative of Sustainable Seafood Canada The Environmental Justice Foundation (EJF) Consumer Guide To Prawns The Marine Stewardship Council has a certification program for consumer seafood products, and lists certified products on its website Ocean Wise, a Vancouver Aquarium conservation program certifying restaurants, and publishing a dining guide. (wikipedia.org)
  • At Whole Foods, the seafood counter displays blue labels from the Marine Stewardship Council (MSC), an international, nonprofit organization. (wmra.org)
  • Look for the blue eco-label of the Marine Stewardship Council (MSC) when buying seafood. (blogspot.com)
  • The Federal Trade Commission, in response to a request for public comment from the Marine Stewardship Council, submitted a comment explaining factors the MSC should consider to ensure that its "Certified Sustainable Seafood" label complies with the FTC Act and the agency's Environmental Marketing. (ftc.gov)
  • Look for The Marine Stewardship Council certified seafood that is caught or raised in a sustainable, environmentally friendly manner. (worldwideaquaculture.com)
  • All of the wild-caught seafood we sell is from fisheries certified to meet the Marine Stewardship Council Standard for sustainable fishing or rated either "Green" or "Yellow" by the Monterey Bay Aquarium Seafood Watch program. (wholefoodsmarket.com)
  • The Marine Stewardship Council is the world's leading certification program for sustainable wild-caught seafood. (wholefoodsmarket.com)
  • The day after the conference, on June 8, attendees can round off their time in Seattle by taking one of two full-day field trips, each of which will include time on the water, a sampling of local, sustainably-caught seafood and a behind-the-scenes look at a pillar of the seafood industry. (prweb.com)
  • In fish-crazed Japan, where eating seafood is a vital part of the nation's culture, conservation groups are working with companies to persuade more Japanese to eat certified, sustainably caught seafood. (yale.edu)
  • It might seem intuitive for institutions engaged in healing and helping people recover from trauma to want to nourish them with local and organic food, cage-free poultry and sustainably caught seafood. (crosscut.com)
  • Chefs and diners can download the Monterey Bay Seafood Watch and Ocean Wise apps to help determine what to eat and avoid. (forbes.com)
  • Overlake began purchasing large quantities of hook and line, wild-caught Coho salmon from Bellingham's Seafood Producers Cooperative after meeting one of the fisherman at a Seattle Chefs Collaborative event. (crosscut.com)
  • As members of Chefs Collaborative, we add value to that time by buying ingredients from responsible, trusted, and sustainable sources. (chefsworld.net)
  • Seafood Solutions is designed to guide chefs through their seafood purchasing decisions. (chefsworld.net)
  • As chefs navigate the seafood world to meet rising consumer demand, they're faced with constantly changing information. (chefsworld.net)
  • Chefs can be an important source of revenue and support for sustainable fishers and their ways of life, by buying their products and highlighting their stories on menus or restaurant websites. (chefsworld.net)
  • Some chefs slip seafood guides in with guest checks, others hold educational dinners featuring sustainable seafood menus and guest speakers. (chefsworld.net)
  • Chefs and seafood lovers from around the world share quick and tasty ways of cooking MSC certified seafood. (msc.org)
  • A 5-day Good Food Festival and Conference will bring together farmers, sustainable food advocates, chefs, and foodies to Santa Monica. (mnn.com)
  • American Culinary Federation (AC F) chefs named seafood items such as oysters, crab cakes, and fish sausages the No. 3 hot breakfast trend for 2009. (ift.org)
  • Moving forward, SeaChoice is taking a new direction , focusing on increasing transparency and traceability throughout the seafood supply chain, Canadian fisheries reform, and providing tools and resources for businesses to develop and improve their sustainable seafood commitments. (ecologyaction.ca)
  • Seafood suppliers must present a reliable system of traceability from the farm or the boat to Bon Appétit kitchens. (bamco.com)
  • I feel like I repeat myself sometimes, but I see seafood as the real fast food. (forbes.com)
  • Not many supply chains for food or natural resources are free from human rights abuses, but the stories of slavery and other abuses coming out of the seafood supply chain are particularly difficult to hear - especially for consumers who want to see seafood as the right choice (even if for their pet food). (triplepundit.com)
  • According to the United Nations Food and Agriculture Organization, about 70 percent of the world's fisheries are fully exploited, overexploited or collapsing under the pressure of a $390 billion global seafood market. (triplepundit.com)
  • This program also works with restaurants, markets, and other food services and suppliers to develop a means of ensuring that they access current information about seafood. (sfu.ca)
  • Although total market share for MSC-labeled products remains below one percent, nearly 30 food retailers - including four of the top ten - carry about 250 different products from various fisheries certified as sustainable. (yale.edu)
  • Hospitals' economic activity represents close to 18 percent of the gross domestic product, meaning their purchasing could be a driving force in the sustainable food movement, says Pryor. (crosscut.com)
  • Existing contracts with food distributors that may not offer sustainable options and a lack of know-how about accessing alternative local foods keep many hospitals on the industrial-food treadmill. (crosscut.com)
  • EAC has worked on local and sustainable food, in the terrestrial environment and marine environments for almost a decade. (ecologyaction.ca)
  • Consumer and business pressure, and market demands are an important avenue for promoting change in our food systems, however it is often extremely difficult to access or even identify sustainable seafood products. (ecologyaction.ca)
  • In an effort to increase local food in some of Nova Scotia's institutional food services, such as at universities, nursing homes, and hospitals, we worked to incorporate sustainable, local seafood into a two-year pilot project. (ecologyaction.ca)
  • The EAC is an active member of the Nova Scotia Institutional Procurement Working Group and the Food Action team will continue to work with Mount St Vincent's Food Action Research Centre Food Arc on increasing local, sustainable seafood in Nova Scotia's institutions. (ecologyaction.ca)
  • Seafood is the last major food that people catch in the wild, and "we can't just go out and find more fish to catch," says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods. (wmra.org)
  • Moonen's latest project is promoting non-BPA canned seafood to reduce waste, encourage everyone to eat lower on the food chain and give popular fish a chance to rebound. (naturalawakeningsmag.com)
  • While not quite junk food, there is such a thing as "processed" seafood. (eatingrules.com)
  • With 70% of seafood purchases in this country made in the food service industry, we need the latest information before we make purchases with consequences that reach far beyond our tables. (chefsworld.net)
  • Slow Food Russian River is putting on its second annual Seafood Salon and Feast on July 29. (sfexaminer.com)
  • Creative mom explores how to live a sustainable life with a focus on food. (mnn.com)
  • Eating lower on the food chain not only reduces your exposure to toxins, but is more sustainable. (worldwideaquaculture.com)
  • Read the labels on your seafood or ask the restaurant that serves you food for information about the fish you are eating. (worldwideaquaculture.com)
  • Some food stores support long-term sustainable seafood plants. (worldwideaquaculture.com)
  • Our food choices are a big part of our overall environmental impact, and seafood can seem like an environmental catch-22. (metaefficient.com)
  • On July 28, 2015, Chef Andrew Gruel made his sustainable seafood mark with the opening of the fifth location of Slapfish after beginning his journey back in 2011 with a food truck. (blogspot.com)
  • find sustainable food! (ewg.org)
  • My guest today is former Alaska commercial fisherman and wild seafood advocate, Randy Hartnell, discusses the industrialization of our food supply and its deadly impact on our heath and well-being. (tunein.com)
  • We don't sell cloned or genetically modified seafood, and we prohibit 100+ food ingredients , including certain preservatives, like sodium bisulfite and STPP when used to treat seafood. (wholefoodsmarket.com)
  • sustainable seafood is about putting 20 fingerlings back where you just pulled that 20 pound grouper out of his hole it is about using artesanal fishermen to catch and releasing by-catch, or using it for bait, consumption whatever but not trashing a living thing it is about getting rid of the trawlers and the wait time to retrieve long line caught, like tuna heating up while thrashing and creating Histamine! (blogspot.com)
  • There's enough going on in the seafood sector to fill a dozen trend lists - and in co-creating the program for the annual SeaWeb Seafood Summit , taking place Feb. 1-3 in Malta, we've probably considered every topic of conversation in the industry. (triplepundit.com)
  • We also actively engage as a member organization and SeaChoice representative in the North American wide Conservation Alliance for Seafood Solutions . (ecologyaction.ca)
  • When it comes to seafood, figuring out what's ethical or sustainable can prove more difficult than you'd think. (linktv.org)
  • David Moyer presents What Is Sustainable Seafood?Knowing how to eat responsibly is a very tricky business these days, especially when it comes to seafood. (umd.edu)
  • Oysters have been sustaining human communities for thousands of years, these three seafood purveyors are dedicated to keeping up the tradition. (stsupery.com)
  • With California's long coastline and thriving seafood industry, it's surprising, there are few places to grow oysters in the state. (stsupery.com)
  • The NOAA has created FishWatch to help guide concerned consumers to sustainable seafood choices. (wikipedia.org)
  • In addition, the seafood in their stores isn't well labelled, so consumers have a difficult time making choices. (chicagoist.com)
  • But at the same time, consumers and corporations here are becoming some of the first in Asia to put their buying power to work for the cause of sustainable seafood. (yale.edu)
  • And that's where determining what's "sustainable" runs into head winds for hospitals and consumers alike. (crosscut.com)
  • Palo Alto, CA (September 20, 2011) - "Eating local" has become a way of life for many consumers, but even dedicated locavores flounder when they enter the murky waters of local seafood. (bamco.com)
  • Meanwhile, many conscientious consumers avoid farmed seafood entirely, unaware that responsible local producers exist. (bamco.com)
  • Announcing its new iPhone App, Seafood Watch , the Monterey Bay Aquarium offers consumers an easy way to navigate restaurants and retailers in their area who are providing legitimately sustainable seafood. (organicauthority.com)
  • A recent survey of 3,000 Americans, conducted on behalf of NPR, suggests that a majority of consumers want to feel good about the seafood they buy. (wmra.org)
  • SAN FRANCISCO - A scientific panel has revealed that rising global demand for healthy seafood has exceeded wild capture fisheries' ability to provide all fish meals demanded by consumers. (thefishsite.com)
  • Empirically, however, in the markets where ecolabeling has taken hold, retailers and brands-rather than consumers-are demanding sustainable sourcing, to build and protect their reputation. (mdpi.com)
  • The survey, which polled more than 1,000 U.S. residents, found that 72 percent of American consumers believe seafood is important to their health and nutrition. (provisioneronline.com)
  • Eighty-eight percent of those same consumers are willing to pay more for seafood that is certified as sustainably and responsibly sourced. (provisioneronline.com)
  • The majority of American consumers believe seafood is important to their health and nutrition, but they also want to have peace of mind as to where it came from - and that's where we can play an integral role,' said Einar Wathne, president, Cargill Aqua Nutrition. (provisioneronline.com)
  • Consumers deserve independent assurance that the seafood they eat is sustainable and responsibly sourced. (provisioneronline.com)
  • Many previous studies looked at consumers' demand, but in this paper we looked at the entire supply chain (from producers to retailers) to examine the mechanism creating the market for sustainable seafood. (oregonstate.edu)
  • Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns. (npr.org)
  • Tips given in this article are aimed to helping restore and conserve healthy ocean ecosystems, while ensuring that consumers enjoy safe, eco-friendly seafood. (worldwideaquaculture.com)
  • While organizations like the Monterey Bay Aquarium have tried to help consumers make informed purchasing decisions with handy smart phone apps such as Seafood Watch , these generalized cheat sheets rarely approach the detail and local knowledge needed in different regions of the country. (patagonia.com)
  • Eating with the Ecosystem is a project created to help consumers learn about the marine waters from which New England seafood is harvested. (edf.org)
  • Moreover, although they may have traded down, one-third of fish/seafood consumers increased consumption last year, according to Mintel's Fish and Seafood-U.S. , a December 2008 report. (ift.org)
  • Also, with consumers trading down on the type of fish they're purchasing due to price, it's time to start thinking of fish, seafood, and surimi as key ingredients in stir-frys, casseroles, and skillet meals. (ift.org)
  • Megachains like Target, Costco and Kroger are selling seafood with the MSC label. (wmra.org)
  • Though big retailers like Wal Mart have been singled out for their rather large carbon footprint, specifically when it comes to farmed fish like the Chilean salmon directly related to the retail giant is one reason it's on the Seafood Watch's 'Avoid' list. (organicauthority.com)
  • To help you enjoy that sushi roll or grilled salmon steak without worry, we created this primer to safe seafood, using research from the Environmental Defense Fund. (health.com)
  • Cargill Aqua Nutrition provides 2.7 billion seafood meals from its salmon feed alone. (provisioneronline.com)
  • It is important that the seafood industry earns consumer trust,' said Avrim Lazar, convener of the Global Salmon Initiative (GSI). (provisioneronline.com)
  • According to the National Academies of Sciences, Engineering, and Medicine, salmon has among the best ratios of omega-3s to mercury of any seafood you can buy. (experiencelife.com)
  • Since 2006, WSG and Philips Publishing Group have presented the Wild Seafood Exchange , an annual forum for Northwest and Alaska fishermen to discuss ways to start or improve direct marketing operations. (washington.edu)
  • U.S. and Chinese seafood industry groups, fishermen and sustainable seafood groups joined forces to launch the Fujian Zhangzhou Red Swimming Crab Fisheries Improvement Project (FIP). (refrigeratedfrozenfood.com)
  • According to a report released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent to at least a half-billion seafood meals. (npr.org)
  • The ASC will continue to work with the MSC to raise the profile of responsibly-sourced seafood in Japan, and support those responsible producers. (asc-aqua.org)
  • This week, Eater San Diego shares details on how a seafood program spearheaded by a local fishermen's group is helping families in need. (nbcsandiego.com)
  • Based on a survey of meatcutters and seafood department managers in several local grocery chains, WSG designed a 12-hour seafood retail training program for apprentice meatcutters. (washington.edu)
  • It's home to two of the five major shipping ports in the North Atlantic and supplies us with the seafood and recreational activities that fuel our local businesses. (aqua.org)
  • Calvert Marine Museum Curator for Estuarine Biology, Dave Moyer, will help you explore the world of sustainable seafood, the local seafood scene. (umd.edu)
  • Out on the road to find inspiring, less-well-known nabes devoted to the fresh, the local, the sustainable-and the drinkable. (cookinglight.com)
  • Sustainable seafood is offered throughout Ballard, often appearing on menus with other local items like foraged mushrooms or wild blackberries from the neighborhood's celebrated Sunday market. (cookinglight.com)
  • The company's global seafood portfolio of expositions and media includes Seafood Expo North America/Seafood Processing North America, Seafood Expo Global/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com. (prweb.com)
  • The MSC reports it has labeled roughly 8 percent of the global seafood catch, worth more than $3 billion. (wmra.org)
  • We are committed to delivering healthy seafood for future generations, and we know we must do this in a way that is responsible and meets consumer preferences. (provisioneronline.com)
  • Bar snacks are helping to drive liquor sales, home entertaining was up 27% in 2008, according to Booze & Co., and diners are making meals and social events out of appetizers-all of which suggests that mini fish/seafood items also have strong market potential. (ift.org)