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.
Issue link: http://seafoodbusiness.epubxp.com/i/89920
U.S. News McLEAN, Va. Top 10: Whitefish increase in popularity P angasius was one of the top movers on the an- nual U.S. seafood Top 10 list, compiled by the Nation- al Fisheries Institute (NFI) with data from the National Marine Fisheries Service. Te top mover on the list was pangasius, which in- creased 0.223 pounds from last year to 0.628 pounds per capita. Other species that in- creased were shrimp, cod and ASTORIA, Ore. Can fish protein help cut fat in fried foods? Researchers at Oregon State University have been work- ing to reduce the fat content in fried food using fish pro- tein found in surimi seafood. Te product has a very low fat content (approximately 2 percent), which initially piqued Dr. Jae Park's inter- est into further researching its fat-blocking properties. Te Seafood Industry Re- search Fund (SIRF) funds the project Park and his team are working on. "After doing some initial tests with typi- cal fried U.S. products like chicken nuggets and french fries, we saw that the fried surimi product was consis- tently low in fat," said Park, professor at OSU's Depart- ment of Food Science and Facts & FIGURES 7.8 1 Percent increase in U.S. retail fresh seafood sales this summer, according to consulting firm Perishables Group Percent decrease in average retail prices for all seafood items this summer, to $6.06 per pound 14.8 Percent increase in U.S. retail lobster sales this summer, in terms of dollars, attributed to a glut in supply 10 SeaFood Business November 2012 Alaska pollock. Te federal government recently reported that the overall seafood supply was 4.65 billion pounds. Te data also showed American seafood companies exported a record 3.3 billion pounds valued at $5.4 billion. "Tis data shows the im- portance of the U.S. seafood market, which is now the second-largest in the world. Technology and OSU Sea- food Research and Educa- tion Center. "We thought if it's the fish protein that is minimizing the fat uptake, how can we use that on other fried seafood to get the same results?" Park and his team developed a fat blocker solu- tion that has reduced the fat content of fried shrimp; they believe the protein creates a protective layer around the food to reduce fat uptake and retain moisture without altering taste or texture. SANTA MONICA, Calif. Growth projected for online seafood sales Online grocery sales contin- ue to grow, benefitting fresh and frozen seafood products. Research firm IBISWorld projects online grocers' rev- enue will increase by 8.3 NFI Top Ten list, a familiar school of fish 2011 4.2 Rank Product 1. Shrimp 2. Canned tuna 3. Salmon Tilapia Crab 6. Pangasius 7. Catfish 8. 9. Cod 10. Clams 2.6 1.952 4. Alaska pollock 1.312 5. 0.628 0.559 0.518 0.501 0.331 Strong export numbers con- firm that our customers in Europe and Asia value sus- tainable and healthy Ameri- can seafood products," says percent in 2012 to reach $6 billion. Fresh seafood sales will generate an estimated $154.5 million in revenue for the online grocery industry in 2012, while frozen sea- food sales will account for around $90 million this year. "We are seeing growth in the seafood segment, partly due to health concerns. Con- sumers are becoming more health conscious and sea- food is a healthier alternative to red meat," says Nikoleta Panteva, senior analyst with IBISWorld, which forecasts wholesale seafood sales will grow 7.6 percent to $13.5 billion in 2012, despite price hikes. Industry revenues fell 13.8 percent in 2010 due to the Gulf oil spill and de- creased consumer spending. "Distance from the BP oil spill and recovering con- sumer spending will boost revenue [in 2012]," accord- ing to IBISWorld's "Fish & Seafood Wholesaling in the U.S." report. PROSPECT HARBOR, Maine Last U.S. sardine cannery a lobster plant, again An idle Maine seafood processing plant that once Shrimp Canned tuna Salmon Tilapia 2010 4.0 2.7 1.999 1.450 1.287 Alaska pollock 1.192 Catfish Crab Cod Pangasius Clams *Data in pounds per capita based on raw NOAA Fisheries Service data NFI President John Connelly. "Te seafood sector is grow- ing in the volume and value of seafood we can provide to consumers here and abroad." housed the last U.S. sardine cannery — and was more recently a lobster-processing plant — is now the prop- erty of two New England- based lobster companies. At a foreclosure auction, Garbo Lobster of Connecticut and Hancock, Maine, was the highest bidder for the facility in Prospect Harbor, Maine, at $900,000, according to auction administrator Tran- zon Auction Properties. Te plant will be co-owned by Garbo and East Coast Sea- food of Lynn, Mass., one of the United States' biggest lobster suppliers that also operates lobster holding and processing facilities in New Brunswick and Nova Scotia, Canada. Te Prospect Har- bor plant was the longtime home of Stinson Seafood, which owned the Beach Cliff brand of canned sardine products. San Diego-based Bumble Bee Foods pur- chased the property in 2004 but closed it in 2010 due to drastically reduced Gulf of Maine herring quotas. Lob- ster distributor Live Lobster of Chelsea, Mass., purchased the plant to break into pro- cessing, but financial woes dogged the operation. For updated NEWS, go to www.SeafoodSource.com 0.800 0.573 0.463 0.405 0.341