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| FishChoice has recently updated the registration process and the next time you log in to the website you will be asked to verify your email. We apologize for any inconvenience. |
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Improved Search List
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| FishChoice has made a couple key changes to the browse list. First, we added a column for "Fresh &/or Frozen Products" to help you identify the product listing accordingly. Second, we reorganized the columns and separated the ratings information by the certification information to help clarify that these are fundamentally different types of evaluations. Click here to check it out and tell us what you think. |
| Contact FishChoice |
PO Box 531
Fort Collins, CO 80522
p: 877 642-0008
info@fishchoice.com
www.fishchoice.com |
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| FishChoice Newsletter: March 24, 2011 |
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Dear Friends & Partners,
In the past two weeks FishChoice attended the Wild Seafood Exchange in the Seattle area and the International Boston Seafood Show. The Wild Seafood Exchange was an intimate gathering of local fisherman and seafood companies discussing ways to get products into markets. Both fishermen and seafood buyers discussed some key insights into what they can do to better facilitate communication, manage expectations, and buy and sell products. For FishChoice, this event resulted in a couple well known Seattle seafood restaurants registering for the website and one up-and-coming seafood company who will list their products on the website shortly.
FishChoice's booth at the International Boston Seafood Show was busy from start to finish. With roughly 50 seafood companies expressing an immediate interest in getting their products on the site, we will be very busy bringing new companies and products to your attention. FishChoice would also like to thank the exhibitors who have products listed on the website that displayed signage at their booth identifying they have products listed on FishChoice! Click here to see where you can find FishChoice next.
Warm Regards,
Richard Boot
President
FishChoice.com
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 New Product Listings on FishChoice.com |
Some of the new sustainably rated or certified products posted on FishChoice.com recently include:
Please support FishChoice and mention us to the suppliers when you contact them regarding their product listings on the website.
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| Market Alert - Pink Shrimp & Sea Scallops |
Pink Shrimp
The Shrimp trawlers in the Pacific Northwest can get their nets wet April 1st when the fishery for this sweet coldwater shrimp opens for the year. Last year, the fishery yielded a big haul of about 20,000 metric tons, well above the 5-year average of 12,000 metric tons. On an edible weight basis, about 5,000 metric of cooked and peeled meats were produced last season, which runs from April to October. No telling what the catch will be like this year, as there is no set quota. More...
Sea Scallops
The If high sea scallop prices have got you down, there may be some relief on the way this spring, now that the East Coast sea scallop fleet has its new annual allotment of days at sea. The fishery for sea scallops is managed under a complex set of regulations that gives each boat a fixed number of days each year they can fish, with most boats only allowed to fish about 40 days a year. Although sea scallops are landed year round to some degree, many of the boats runs out of their days-at-sea quota well before the end of the calendar year. As a result, a lot of sea scallop fishermen are eager to drop their dredges when the new fishing year starts March 1 and they can go fishing again. And, of course, the best chance to get a good price is when landings are heaviest. More...
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| Santa Monica is Serious about Sustainability |
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Seafood distributors have a daunting task when it comes to selling sustainability to their customers. Just ask Logan Kock, Vice President of Strategic Purchasing & Responsible Sourcing for Santa Monica Seafood. With over 1,500 foodservice customers and sales of more than $100 million, the California-based company is the largest seafood distributor in the southwest.
"The distribution business is highly competitive, as is the foodservice business, which is why our customers are often more concerned with quality, availability and price than with sustainability issues," he says.
But that hasn't stopped the company, which was founded more than 70 years ago on the fabled Santa Monica Pier, from rolling out what may well be the most ambitious seafood sustainability effort in the country.
"As a fourth generation, family-owned business, we realize the future of our business is dependent on the ecological health of our oceans and planet," says Anthony Cigliano, the company president. One of the company's first challenges was to figure out what sustainability means.
"Sustainability is an ill-defined term associated with an end point," says Kock. "We see it as a process of improvements and in the years we have been involved in responsible sourcing we have seen a great amount of improvement and see abundant opportunities for more ahead."
In an effort to quantify the sustainability of the seafood it was buying, Santa Monica Seafood partnered with the Monterey Bay Aquarium and did a baseline assessment of its purchases with a commitment to reducing its purchases of red-listed, or "Avoid" seafoods. When you buy 15 million pounds of seafood a year from fisheries around the world and have almost 2,500 separate product codes, rating all your seafood items on their sustainably is no small task. But an even bigger challenge was to find ways to educate and motivate customers to source more sustainably. More...
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