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Seafood buyers have turned to SeaFood Business as North America's leading trade magazine for more than 30 years. It focuses on the "business" of buying and selling seafood and provides seafood buyers with the tools and analysis they need to make educated seafood buying decisions.
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February 2012 - SeaFood Business
Volume 31 Edition 2
Sous vide, Cvap manufacturers bide time with education, wait for QSR, casual-dining adoptionContinue reading the full "Top Story: Take a bath" article.
A salmon fillet prepared sous vide, one of two cooking methods (including Cvap, or controlled vapor) that have upscale chefs buzzing. Plate image courtesy of PolyScience; photo illustration by Laura Lee Dobson
Opinion
- Editor's Note: Useful technology, or gadget geek magnet?
- Point of View: You’ve been warned
Retail & Foodservice
- Behind the Line: High-altitude fishSki season brings out the best at Beaver Creek Chophouse
- Networking: Peter GibbonsVP-product development, Captain D’s Seafood Kitchen, Nashville, Tenn.
- Retail Report: Shrimp sales down 3.2 percent High department prices dampen ad counts, volume lift
- Special Feature: SeasoningsFrom simple to sophisticated, marinades, sauces help bring fish home
- What's in Store: Sunshine state of mindWild Ocean Seafood Market pushes Slow Food, sustainability
Supply/trade
- Trade Tracker: China a top export destinationProducts from Chile, India top import list
- Top Species: Farmed shrimpDespite flooding, Thailand remains No. 1 shrimp supplier to U.S. market
Sustainability
- Business Trends: Business PowerFirms with social, environmental missions seek special B Corp. certification
- Going Green: Menu InvadersCan consumers turn on to invasive species like Asian carp? One chef is betting on it
Magazine Archives »
SeafoodSource Headlines
- Dish Hospitality takes winning ways to Boston
- Safeway says ‘no’ to FAD-caught skipjack
- In Japan, skipjack prices at record highs
- Cumbrian Seafoods’ BAP certification withdrawn
- India clamps down on illegal shrimp farms
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