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Kaleb Harell 26 Aug 2013 | 11:03 pm

Kaleb Harell, one of the owners of Hawkers Asian Street Fare in Orlando, Fla., talks about the challenges involved in seafood sourcing and the popular street cart-style restaurant's expansion to other...

Why not pink salmon? 26 Aug 2013 | 04:54 pm

Canadian salmon organizations and chefs are trying to change the public’s perception of pink salmon as a canned meat to one that can be used fresh. To that end, fishermen, suppliers and processors are...

German retailer first to offer ASC pangasius 21 Aug 2013 | 07:09 pm

German retailer Real Group has become the first retailer to offer shoppers Aquaculture Stewardship Council-certified pangasius at its fresh fish counters.

High Liner expands Viking line 16 Aug 2013 | 05:55 pm

High Liner Foods on Thursday added Sa-Weet! Potato Crusted Seafood to its Viking Brand line.

Lobster shell disease on the rise, heading north 13 Aug 2013 | 04:59 pm

A shell disease that has plagued the southern New England lobster industry for years by making lobsters unsightly and in some cases unmarketable appears to be creeping northward to the lobster-rich gr...

Evan Clifford 12 Aug 2013 | 10:57 pm

The co-founder and chief brand officer at Just Sushi in Toronto, talks about why the restaurant wanted to be the first global 100 percent sustainable sushi restaurant, as approved by OceanWise.

Frozen seafood taps China demand for convenience 12 Aug 2013 | 08:36 pm

One of China’s most venerable dim sum restaurant chains is tapping into twin growing demands for convenience food as well as growing acceptance of frozen seafood in mainland China by launching its own...