Bensenville, Illinois-based Fortune Fish & Gourmet defines value-added seafood as raw product that has been enhanced with a seasoning, breading, marinade or stuffing to help make consumer meal preparation easier, says Stacy Schultz, the company’s director of marketing and sustainability coordinator.

Mollusk sales for Bellevue, Washington-based Taylor Shellfish Farms have been growing slowly but steadily in recent years, says Bill Dewey, the company’s director of public affairs.

New Wave Foods plans to have a commercially available product in early 2020.

The U.S. National Oceanic and Atmospheric Administration (NOAA) is in the third year of a project to restore tuna and swordfish populations impacted by the Deepwater Horizon oil spill.

For retail seafood departments, Fortune Fish & Gourmet, Bensenville, Illinois, markets yellowfin tuna steaks and portions, tuna loins to-cut in store, tuna and swordfish tray packed portions, swordfish steaks and portions and swordfish loins to-cut in store.

A canola Cargill designed for fish cultivation has been approved by the U.S. Department of Agriculture.

Ruleau Brothers Inc. is recalling a whitefish pate product that may contain undeclared allergens.

We sat down with Deb Kreider, director of meat and seafood at Carlisle, Pennsylvania-based GIANT Food Stores, for an exclusive look at how the East Coast chain sets its stores apart through innovative seafood merchandising.

Publix announced this week it is furthering its collaboration with to organizations to identify issues impacting sustainability in the seafood industry.

Retail prices for beef, pork, seafood and vegetables are all higher than last year at the same time, but poultry prices are lower.