February 10, 2017
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Seafood Expo North America 2017
Seafood Expo North America 2017
FishChoice is exhibiting for the 7th straight year at the Seafood Expo North America 2017 show in Boston, MA, March 19-21. In addition to the event being the biggest seafood tradeshow in North America, this year's conference program (additional fee required to attend) covers several issues regarding sustainability of seafood. This is FishChoice's biggest event of the year and our team will be running demos and answering questions about our newest features, functionality, and plans for 2017 for both the and platforms at booth 180. 

If you can make it, here is a short schedule of events we want to bring to your attention:
  • Conservation Alliance for Seafood Solutions Reception: Saturday, March 18, 5-7pm Westin Waterfront
  • SENA 2017 Tradeshow: Sunday, March 19, 10-5; Monday March 20, 10-5; and Tuesday March 21, 10-3
  • FisheryProgress Lunch and Panel Discussion: Sunday, March 19th, Time & Place TBD
  • FishChoice Happy Hour: Monday March 20, 3-5pm Booth 180
If you want to be our guest at the reception, or attend the panel discussion, happy hour, &/or tradeshow, please send us an email and we will follow-up. If you are already planning on attending this year's seafood expo, let us know so we can connect! 
Seafood Spotlight: Sea Scallops
Seafood Spotlight: Sea Scallops
The worst time to buy scallops is after they have spawned because the adductor muscle is soft and discolored and sheds moisture easily. The best time to buy scallops is in the late summer when prices are low and the quality has improved following the spring spawn. Scallop meats are sold by count per pound, with a premium being paid for larger size meats (lower count per pound). The trick to sea scallops is to not pay $10/lb. for water. Dry scallops will feel sticky whereas a soaked scallop will feel soapy or slick. Although very small quantities of U.S. scallops are harvested inshore by divers, the term “diver” scallops refers to a dry scallop that has not been treated by sodium tripolyphosphate. The phosphates allow the scallop to hold more water, sometimes 20% more. Most scallops are treated using phosphates and even dry scallops are often washed in tripolyphosphate. Sea scallop raw meat coloration varies due to different types of algae they consume from a creamy white to a soft orangish color.

Key sustainability sourcing notes for U.S. and Canadian sea scallops based on landings from 2014-2015 and the most recent MSC certifications and Seafood Watch assessments:
  • ~90% of U.S. and Canadian sea scallop landings are MSC-certified (2 Canadian fisheries, 1 U.S. fishery) and meet the "Good Alternative (yellow)" rating (U.S. and Canada dredge-caught)
  • ~25% of the landings data does not include enough information to match the relative sustainable portion to the corresponding U.S. states (~75% from Massachusetts)
For known landings, and within both the MSC-certified and "Good Alternative" category, ~35% is landed in Massachusetts, ~30% from Canada-offshore, ~15% from New Jersey, ~10% from Canada-inshore, and ~5% from New Jersey. Other U.S. states landing sea scallops include: Connecticut, Maine, Maryland, New Hampshire, New York, North Carolina, and Rhode Island which accounts for <5% combined landings within the MSC-certified and "Good Alternative" category. 

Learn more details with our updated sea scallops sustainable seafood guide.
Hudson Valley Seafood - Central Valley, NY
Hudson Valley Seafood
Formerly Vito Formica’s Wholesale Seafood, Hudson Valley Seafood is a fast growing company who has been serving the Hudson Valley area since 1982. They are very experienced in wholesale seafood and recently opened a retail store in 2015. They only offer sustainable seafood, as per their mission, which is procured by a group of highly motivated and well-trained fishmongers that are anxious to meet other like-minded people who share the same passion for great seafood. The company takes pride in their work and creating awareness about sustainable and responsibly-harvested seafood. Their qualified fishmongers, a.k.a. seafood professionals and experts take responsibility for assuring an abundance of healthy seafood for future generations. Read more...
Sustainable Seafood News of the Week
Global Fisheries' Sunken Billions
(The World Bank, 2/14/2017)

Fishing Regulators Look to Reduce Tangled Turtles
(SouthCoast Today, 2/14/2017)

Hawaii Bill Seeks More Oversight of Commercial Fishing
(The News & Observer, 2/14/2017)

Crab Fishing Closed in Louisiana, Open for Business in Mississippi
(Sun Herald, 2/13/2017)

Senate Bill Targets Shark Fin Trade
(CBS Miami, 2/13/2017)

Spread of Lionfish in Gulf of Mexico is Threat to Reef Fisheries
(Science Daily, 2/14/2017)

Are Big Up and Downs Normal for Forage Fish?
(Futurity, 2/15/2017)

Maryland DNR Drafts Plan That Would Shrink State's Oyster Sanctuaries
(Bay Journal, 2/14/2017)

Penguin Population Declining Because of Climate Change, Overfishing
(TopExaminer, 2/13/2017)

90 Percent of Fish We Use for Fishmeal Could be Used to Feed Humans Instead
(NPR, 2/14/2017)

Rise of the Machines: Aquacultures Robotic Revolution
(Global Aquaculture Alliance, 2/13/2017)

Bill Would Prohibit Fish Farming in US Great Lake Waters
(The Morning Sun, 2/10/2017)

CFIA Approves the Use of Fly Larvae for Aquaculture Feed
(FIS, 2/16/2017)

Partnership Launches First Ever Dual-Certified Fair Trade, MSC Canned Tuna
(Undercurrent News, 2/15/2017)

Michelin-Starred Chef Fined for Seafood Fraud
(SeafoodSource, 2/17/2017)
FishChoice creates solutions that accelerate sustainability in the global seafood industry. Our vision is a thriving and sustainable global seafood industry. 
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FishChoice, Inc. | P.O. Box 531 | Fort Collins, CO, 80522

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