SeaFood Business

JAN 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Editor's Note Publisher Mary Larkin / mlarkin@divcom.com Associate Publisher / Editor Fiona Robinson / frobinson@divcom.com Senior Editor, SeaFood Business James Wright / jwright@divcom.com Assistant Editor, SeaFood Business Melissa Wood / mwood@divcom.com Online Editor, SeafoodSource Appraising proteins Sean Murphy / smurphy@divcom.com Assistant Editor, SeafoodSource April Forristall / aforristall@divcom.com Contributing Editors O ver the past 16 years I've listened to many discussions about the challenges facing the seafood category. Te pros and cons are equally weighted: Te health benefts of seafood consumption have been researched and there are many diferent species to choose from, yet the high price and low consumer knowledge of how to handle and cook it are constant barriers to repeat purchases. If you read this issue's top story, Protein Prizefght, you'll see that seafood as a protein category has many challenges when compared with other center-of-plate categories such as beef, poultry or pork. As Senior Editor James Wright writes in the story on page 18, it's this protein vs. protein decision that buyers are constantly making where seafood comes up on the short end of the stick. If you're concerned at all about the future of seafood consumption in the United States, I encourage you to read this story. Seafood is the main selling point for the menu at AquaKnox, the topic of this issue's Behind the Lines feature by Contributing Editor Lauren Kramer. In addition to ensuring all staf is knowledgeable about each species on the menu, the Las Vegas restaurant is downplaying formal guest attire to show customers they're serious about seafood and not on the dress code (although shirts and shoes are still mandatory). Selling seafood to the consumers of the future is the motivation behind Seafood Schooling, this issue's Special Feature on page 32. Assistant Editor Melissa Wood presents the story behind Seafood 101, a unique government-industry partnership designed to educate children about the benefts of seafood consumption. If children can see the benefts, then maybe some day fnding a place for seafood on the plate will no longer be a battle. Christine Blank, Joanne Friedrick, Jason Holland, Lauren Kramer, Chris Loew Art Director Laura Lee Dobson / ldobson@divcom.com Production Associate Doug Stewart / dstewart@divcom.com Production Web Designer Katie Emery / kemery@divcom.com Advertising Coordinator Wendy Jalbert / wjalbert@divcom.com ADVERTISING SALES Sue Kogan, Sales Manager U.S. East Coast/Europe (305) 598-0757 / skogan@divcom.com Marjorie Ferris, Sales Manager U.S. West Coast/Asia/South America (207) 842-5631 / mferris@divcom.com CLASSIFIED ADVERTISING SALES Wes Doane (207) 842-5496 / wdoane@divcom.com SALES FAX: (207) 842-5611 @SeaFoodBusiness, @SeafoodSource .com/SeaFoodBusinessmagazine DIVERSIFIED BUSINESS COMMUNICATIONS 121 Free St., P.O. Box 7438 Portland, ME 04112-7438 (207) 842-5606 Fax: (207) 842-5603 Letter to the Editor Let's make better frst impressions H ere is my take on the decline of seafood consumption in the United States. Te fgures I am using are taken from the 2011 U.S. Census, so they will not be exact, but they will show a disturbing trend. In 2011, there were 159.9 million people over 40. A lot of these people at some earlier point in their lives were eating good, healthful seafood. Teir initial experience with seafood was a good one. Tese are the consumers who are still eating seafood, because of their earlier experiences. Te problem is if we continue to only look Continued on page 33 Published by Diversifed Business Communications Publisher of National Fisherman and WorkBoat Copyright © 2014 Diversifed Business Communications PRINTED IN U.S.A. Producer of Seafood Expo North America, Seafood Processing North America, New England Food Show, Seafood Expo Global, Seafood Processing Global, Seafood Expo Asia, Seafood Expo Southern Europe and www.seafoodsource.com Editorial Advisory Board DISTRIBUTION 4 RETAIL FOODSERVICE Rich Polins, North Coast Seafoods Jim Wallace, C&S; Wholesale Grocers Andrew Wilkinson, Sysco Robert Cerullo, Wakefern Food Corp. Jack Gridley, Dorothy Lane Market Roger Berkowitz and Richard Vellante, Legal Sea Foods Steve LaHaie, Shaw's Crab House SeaFood Business January 2014 Theodore Wirth President/CEO Mary Larkin VP Seafood Expositions Liz Plizga Show Director, Seafood Expo Karen Butland Sales Manager, Seafood Expo North America Victoria Hennin VP Strategic Marketing and Business Intelligence (207) 842-5500 / Fax: (207) 842-5505 www.divbusiness.com

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