Found in all of the world’s oceans, crab comes in many different varieties. There are thousands of different kinds of crab, many of which we can eat. In terms of size, though, king crab – the largest edible species of all – reigns supreme. These giant crustaceans are capable of reaching weights of 10kg.
With the gradual reopening of Europe’s restaurant and catering sectors offering the opportunity for consumers to reconnect with their favourite foods and to discover new dishes, there’s probably no better time for chefs to offer something special. Especially as more people have been exploring the seafood category during lockdown. (more…)
Aquaculture – already one of the world’s fastest food production sectors – is also in the midst of a technological revolution, with an increased uptake of new innovations expected in the years ahead. These will likely include the latest digital tools such as smart devices and machinery, robotics, artificial intelligence, machine learning, the internet of things, the cloud, etc.
As a food category, fish and seafood continues to fare extremely well in what is a constantly evolving consumer landscape. Amid society’s soaring demand for healthier, more natural food choices, the appreciation of what these particular proteins have to offer in terms of their nutritional profile, as well as the positive experiences to be had from eating them, has brought many different species and preparations into the limelight. (more…)
Considering its status as one of the most widely consumed fish in the world, Alaska pollock is far from being one of the best known. In fact, if ever there was a major species to slip quietly under the radar – it’s probably pollock. Despite this relative anominity, there’s much about this whitefish – that’s from the same family as cod and haddock – to shout about. (more…)
We’ve entered 2021 much as we left 2020: gripped by the coronavirus crisis, but with high hopes for the new vaccines being rolled-out across more and more territories. Nevertheless, expectations are that the post-crisis, consumer landscape – or “new normal” as it’s already widely referred to – will be quite unfamiliar. (more…)
Salmon farming is very big business. Supplying what’s become one of the world’s most popular proteins, the industry has grown at an impressive rate over the past 25 years. And, in the process of delivering a global harvest now in excess of some 2.6 million tonnes, the fish has turned many of the largest producers into wealthy, internationally-renowned companies. (more…)
Aquacuture is rightly considered one of our leading food supply sectors. It is a far more efficient protein producer than any land animal farming industry, and with global seafood consumption on a 40-year strong growth trend, fish and shellfish farmers have been ramping-up their harvests to ease the demands placed on wild-capture fisheries, most of which are now operating at their maximum sustainable yield. (more…)
New trends and shifting values mean that the consumer landscape is constantly evolving. Nowhere is this more prevalent than with food; the rate of change in the way that our foods are produced, purchased and consumed is accelerating rapidly. The good news is that the seafood industry is ideally placed to capitalise on these disruptions and appeal to today’s super-engaged consumers, with more people seeking out ways to make positive food purchasing decisions than ever before. (more…)
Considering the incredible international market success that farmed Atlantic salmon has had, it’s hard to believe that as a food production sector, it didn’t come to prominance until the 1970s. While its initial commercial accomplishments owed much to the scarcity of wild Atlantic salmon, by adopting increasingly sophisticated production techniques, salmon farming companies have made the fish a truly global, high-in-demand consumer product. (more…)