The 88th Annual Meeting of the International Pacific Halibut Commission (IPHC) is currently being held in Anchorage, Alaska. From January 24th to the 27th, the six members of the IPHC and 250 delegates will meet to discuss the status of Pacific Halibut. Having already met at the interim meeting on December 2nd, the Commission has

You will not find better tasting or higher quality fresh swordfish any time of the year than during the months of September and October.  This premium quality and grade swordfish is caught off the coast of Halifax, Nova Scotia in an area known as the Emerald Basin. The cold, clean, waters of the Emerald Basin

Have you had a crispy fried fish or tangy sauced fish at a local restaurant or pub lately?   If you answered yes, you probably have already tasted Swai.  Swai was originally presented to the foodservice and restaurant industry as a versatile substitute for more expensive white fish.  Today it is more appreciated for its mild, sweet

The 2011 Pacific halibut season kicked off last week on March 12th. This year we will see an 18.9% decrease in total catch limit. This was a reduction of 9,600,000 pounds from 2010’s 50,670,000 pounds to the new amount of 41,070,000 pounds. The decision was made by the governments of Canada and the United States

Over the past few years there has been a lot of media attention focused on seafood.  We’ve all heard the old adage that there’s no such thing as bad publicity, so you’d think any media coverage would be a good thing. Since much of the news that we have seen has been negative or even

How to avoid becoming a “Seafood Has Been” By Ruth Levy I have realized after spending seven weeks oversees in the past three months that the US is moving to a ’seafood has been’ status.  In fact, if the data from the GAA conference in Malaysia and the Groundfish Forum in Auckland is to be believed, the