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
Sean Murphy / smurphy@divcom.com
Assistant Editor, SeafoodSource
April Forristall / aforristall@divcom.com
Contributing Editors
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
SALES FAX: (207) 842-5611
@SeaFoodBusiness, @SeafoodSource
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DIVERSIFIED COMMUNICATIONS
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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
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
Editorial Advisory Board
DISTRIBUTION
Rich Polins, North Coast Seafoods
Jim Wallace, C&S; Wholesale Grocers
Andrew Wilkinson, Sysco
RETAIL
Robert Cerullo,
Wakefern Food Corp.
Jack Gridley,
Dorothy Lane Market
FOODSERVICE
Roger Berkowitz and Richard Vellante,
Legal Sea Foods
Steve LaHaie, Shaw's Crab House
6 SeaFood Business April 2014
Is this spring?
T
he arrival of April is typically received with open arms in our ofce, for in normal
years the snow is melting and the mud is slowly replaced by grass. Tis year is not
normal. Casting weather aside, the beginning of the month is catch-up time after
returning from Seafood Expo North America in Boston. A lot of our year-round
coverage is drawn from discussions at the expo (check out the photo recap on page
42), products that have been sampled and conversations with old friends and new readers.
Many of those new readers are considered millennials, which is the focus of this issue's
Top Story, Talkin' Bout My Generation. Contributing Editor Christine Blank looks at
the production and marketing aspects that seafood companies, restaurants and retailers
will have to factor into business plans if they're going to have success selling to this age
group. Te story also considers baby boomers' growing appetite for seafood, and as more
consumers reach retirement age they'll have more time to cook seafood at home and eat out
at restaurants.
Species that have suitable supply and prices for R&D; to reach millennials and boomers
alike are farmed salmon and wild pink salmon. Tis issue's Top Species on farmed salmon
on page 30 gives an indication of some of the brand building that farmed salmon suppliers
are undertaking to set their products apart. Marine Harvest, Skuna Bay and Verlasso are just
a few of the companies working on brand rollouts with farmed salmon products. If the high
volume of products rolled out at the Boston expo is an indicator of the market at large, there
is a lot of competition out there.
Te Special Feature on page 40 discusses how the large pink salmon harvest of 2013
has opened the door for more product innovation, including salmon burgers and canned
salmon. Tese are yet more examples of products that could be geared toward the
millennial and boomer generations. Are your products properly developed and marketed
to reach these consumers?
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