Articles
Ocean Cuisine
Ocean Cuisine is a new name for the U.S. division of Fishery Products International, Ltd., headquartered in St. John’s, Newfoundland. Along with the new name, Ocean Cuisine has a new approach to its expansive line of value-added seafood products called “culinology.” It’s a three-stage process for creating a new product: culinary development, technical research and
High-Tech Processing – At North Atlantic Inc., the war against bacteria never ends
When Jerry Knecht started his seafood processing business, North Atlantic Inc., on the Portland waterfront in 1986, the seafood business in New England hadn’t changed much in hundreds of years. North Atlantic then cut and sold local fresh groundfish like most other local processors, but Knecht decided to do business a little differently by focusing
Changing the Chemistry of a Fish
Stephen D. Kelleher, PhD. did the basic research that led to his trademarked NutraPure system during 15 years as a scientist working on fats and proteins at the Gloucester lab of the University of Massachusetts. NutraPure is the process of extracting proteins from seafood flesh — for instance, from trimmings and minced fish — then
Margaritaville – No wastin’ away here!
Celebrities sell. And a celebrity whose music sells escapism will surely sell shrimp. That idea prompted a group in the retail division of Ocean Cuisine to pursue Jimmy Buffett, the king of escapism, to lend the name of his most emblematic song to a line of prepared shrimp products. “It seemed to us to make
Port Clyde joins list of “major” New England fishing ports
Lobster, the undisputed king of Maine’s fisheries, holds its title in the 2003 federal landings statistics and boosted Port Clyde into the ranks of New England’s “major” fishing ports for the first time. The 2003 lobster harvest of $285.6 million represented a 2.6 percent decrease in value from 2002, but a 12.1 percent increase over
The Newfoundland-New England fisheries connection is strong and growing
Before Newfoundland became a province of Canada, thousands of fishermen left the island to work on New England fishing boats. Many stayed to become citizens and raise families. After Confederation in 1949, the flow of Newfoundland immigrants slowed and the connection was not as strong. Now the Fisheries and Marine Institute at Memorial University in
Where the “Fish” are Gone
Upper Access, Inc., Book Publishers, 2004 242 pages US $24.95/Canada $33.95 Where the “Fish” are Gone Myron Arms has sailed the coasts of Newfoundland and Labrador at least nine times, researching other books and training new sailors in the art of ocean voyaging in northern waters. Shocked by the changes in he observed during this
“Green” Marketing Sells Salmon
An important part of the marketing campaign for wild Alaska salmon is its certification by the Marine Stewardship Council (MSC) as a fishery that uses sustainable fishing methods. The certification allows purveyors of Alaskan salmon to use the MSC logo in their promotions, which helps sales to consumers who are concerned about where their fish
“Sustainable Yield” – Alaskan wild salmon fishery survives global competition, low prices
Although Alaska can claim one of the world’s largest remaining wild salmon runs, the state’s harvest now represents only 3.5 percent of the world supply since farmed Atlantic salmon began flooding world markets in the late 1980s. The ensuing glut of farmed salmon caused a crisis in the wild salmon fishery – not a resource
Congressman presses for “Big Oceans Bill”
Members of the Marine Fisheries Conservation Network discussed the need for big changes in national fisheries management at the group’s fifth annual meeting in Washington, D.C. in early June, then took to Capitol Hill to urge lawmakers to support a major oceans bill. The 97 people representing 61 member groups and 17 states who attended