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Bumble Bee Foods' former Chief Executive, Chris Lischewski, was convicted Tuesday. The company conspired with Starkist Co. and Chicken of the Sea Inc. to raise canned-tuna prices. 
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PORTLAND, Maine (AP) -- U.S. commercial fishing generated more than $144 billion in sales in 2016, buoyed by growth in key species such a
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Eco-seafood Chef Andrew Gruel turned his Los Angeles food truck concept into a chain of thriving seafood restaurants, with five locations in the Los Angeles area, one at Baltimore’s airport and two in the Middle East. So what's next? The Big Apple. On October 13, Gruel, founder of LA's Slapfish, will be serving up his fresh, sustainable seafood for a special event at Brooklyn's Loosie's Kitchen. Gruel, seen on the Food Network, Cooking Channel, and FYI Network, in celebration of National Seafood
PIRatE Lab's insight:
There is clear marking appeal of a sustainable seafood business. The question is will this stay in the rarified air of exclusive restaurants or move more mainstream?
Breannon Wright's curator insight,
May 28, 2020 7:17 AM
Rescooped: This article explains how chef Andrew Gruel created a sustainable food truck in the LA area that ultimately turned into a successful restaurant chain. This article sparked the idea for a food truck mini unit.
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"One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes."
HazelAnne Prescott's curator insight,
July 31, 2014 10:56 AM
Seems like a messed up system. We do not have "taste" 
Abigail Mack's curator insight,
July 31, 2014 11:27 AM
What would make Americans opt for the lower quality, imported fish? 
BrianCaldwell7's curator insight,
March 16, 2016 3:45 PM
The United States exports the best-quality seafood that Americans catch, but import primarily low-grade aquacultural products. This is just one of the counter-intuitive issues withe U.S. fish consumption and production. This bizarre dynamic has cultural and economic explanations and this NPR podcast nicely explains these spatial patterns that are bound to frustrate those that advocate for locally sourced food productions.
Tags: food production, industry, food, agriculture, agribusiness, consumption, economic, sustainability.
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US retail chains Kroger and Safeway have reportedly made up their minds not to sell Aquabounty salmon, regardless of a pending decision by the US Food and Drug Administration, reported Food Safety News.
The decision was released by a coalition of food safety, consumer, health and fishing groups.
The two grocery chains are now part of more than 9,000 stores across the country that have rejected carrying Aquabounty’s genetically modified Aquadvantage salmon — regardless of whether the FDA approves it for public consumption, which it has not yet officially done.
PIRatE Lab's insight:
More pushback on GMO salmon.
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Secret meetings, whispered threats -- the price-fixing case against tuna companies sounds like a mafia story.
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A new initiative is arming coastguards with satellite intelligence that allows them to target their search for pirate fishing vessels in remote marine areas
PIRatE Lab's insight:
Another nice blurb on the increasing use of technology to assist with monitoring the "unmonitorable" high seas.
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UK market research company finds that making its menu 85% fish and shellfish isn't soaring sales -- yet.
PIRatE Lab's insight:
More seafood has not translated into more profits.
It may be one of the more headline-grabbing declines, but Red Lobster isn't alone in declining sales for seafood restaurants. The numbers seem bleak: According to NPD Group Restaurant Industry Analyst Bonnie Riggs, "seafood restaurants in general are really struggling and they have been for a long time." Firstly, they're based on an older consumer and secondly, price points come into play, Riggs told Seafood International earlier this year. The average per-person check for casual dining seafood is $19.28, versus $13.80 at a non-seafood-based casual dining restaurant. For quick-service restaurants, it's $13.56 versus $8.35.
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Another glorious Golden State summer is upon us. San Joaquin Valley peaches are at their height and rolling in to farmers markets from Silver Lake to Mar Vista. Alice Waters' foragers are plucking Napa zucchini blossoms for the chefs at Berkeley's Chez Panisse. Barbecues in Sonoma are primed for grilling Niman Ranch grass-fed steaks.
PIRatE Lab's insight:
Our research bears this out. Among other things, the carbon footprint of the average seafood item sold here in Southern California restaurants has a carbon footprint (or carbine "finprint") about half that of your average seafood item sold in markets. The phenomenon of "needing" to send the vast majority of our catch overseas for processing is behind this (and the fact that processed seafood is more likely to be sold in markets).
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