SeafoodSource
WEBSeptember 6, 2024. View More News. SeafoodSource is the leading international online business tool offering seafood industry professionals an interactive package of resources including industry news, editorial commentary, market reports, product reviews, classifieds, and a comprehensiv.
Seafood FAQ: Langostino vs. Lobster: What's the difference?
WEBApr 1, 2006 · Langostinos are in the same order, Decapoda, and suborder, Pleocyemata, as American and spiny lobsters but different infraorders. American lobsters are in the Astacidea infraorder, while spiny lobsters are in the Palinura infraorder. Langostinos are in the Anomura infraorder, with and hermit and porcelain crabs, and in the Galatheidae family.
Tuna, Albacore - SeafoodSource
WEBJan 23, 2014 · Spanish Name: Albacora. Introduction: Albacore is best known as America’s highest-grade, “white meat” canned tuna. In fact, it’s the only tuna meat allowed to be labeled “white meat.”. However, it has also developed a reputation out of the can in fresh and frozen markets. The albacore has a streamlined, torpedo-shaped body.
Conch - SeafoodSource
WEBJan 23, 2014 · Conch has a sweet, slightly smoky flavor, similar to abalone or clam, and an almost crunchy texture. The meat, raw or cooked, ranges from snow-white to a pale, golden-orange, depending on size. The larger the animal, the darker the meat. Young “thin-lipped” conchs have more tender meat than larger, “thick-lipped” ones.
Concerns mount over rising US seafood prices | SeafoodSource
WEBJul 23, 2021 · Rising seafood prices due to inflation continue to cause concern among the entire industry, including retail and foodservice buyers. Frozen seafood prices experienced the biggest gain in the second quarter of this year – up 9.2 percent versus the same quarter in 2019 to USD 6.96 (EUR 5.95) per pound on average in U.S. grocery stores and mass retailers, according to IRI and 210 Analytics.
Seafood Expo Global – 2022 Expo Preview - SeafoodSource
WEBApr 21, 2022 · Next week, seafood industry professionals will convene in Barcelona, Spain for the 28th edition of Seafood Expo Global/Seafood Processing Global, the world’s largest seafood trade event. We look forward to reconnecting in-person with those of you attending the expo at its new home, Fira de Barcelona’s Gran …
Seafood Expo Global / Seafood Processing Global - SeafoodSource
WEBApr 25, 2024 · April 30, 2024. Grieg Seafood signed a NOK 130 million (USD 11.8 million, EUR 11 million) deal with processing equipment manufacturer BAADER to equip its new facility near Oslo, Norway, with post-rigor fillet technology. The two companies finalized the deal during Seafood Processing Global, which ran from 23 to 25 April in Barcelona, Spain ...
The Top 25 North American Seafood Suppliers | SeafoodSource
WEBJun 4, 2015 · Appearing for the first time solely on SeafoodSource.com is the Top 25 North American Seafood Suppliers list. A ranking that SeaFood Business magazine produced annually, the list has always intended to be an informative tool for those wanting to know the major industry players on the continent.. To present the clearest picture possible, here are some facts about the list and the way it is ...
Barramundi - SeafoodSource
WEBJan 23, 2014 · Raw flesh is pearly pink; cooked meat is white.Barramundi has a firm, moist texture and large flakes. The fish is prized for its sweet, buttery flavor. Small barramundi are milder in flavor than larger fish. The few bones in the fish are large and easily removed. Nutrition Facts: Nutrition Facts:
Shad, American - SeafoodSource
WEBJan 23, 2014 · Product Profile: The raw flesh of American shad appears grayish. Cooked, it varies in color from pinkish beige to deep brown, with the darker flesh the most richly flavored. The large roe sacs are bright orange.Shad meat is sweet, rich and tender, with high oil content. Fans refer to the flavor as “poor man’s salmon.”.