EIN Presswire: Seafood Featured Press Releases

ANOVA FOOD RECEIVES 2011 ACE AWARD RECOGNITION FROM SECRETARY OF STATE HILLARY RODHAM CLINTON

Wed, 11 Jan 2012 15:54:05 +0000

/EINPresswire.com/The Award for Corporate Excellence (ACE) is given annually by the U.S. State Department to American companies who exhibit good corporate citizenship around the world. Anova Food, LLC was recognized as a finalist for the 2011 ACE by Secretary of State Hillary Rodham Clinton at the Asean Summit in Bali. Anova Food received this award in recognition of its many humanitarian aid projects as well as its contribution to the seafood industry, a critical component of the Indonesian economy. Anova supports projects that improve the lives of economically disadvantaged coastal fishermen as well as upgrade the fisheries sector as a whole, increasing fish product safety and promoting environmental stewardship efforts which support sustainable fishing methods. The Summit was also attended by President Barack Obama.

As stated by Secretary Clinton, "Corporate social responsibility and socially responsible development are not marginal to our foreign policy but essential to the realization of our goals." Anova Food has made significant efforts to bring about overall sustainability in the tuna fisheries in Indonesia with the implementation of the Fishing and Living™ program in conjunction with the Indonesian government and WWF Indonesia.

"We are humbled by this recognition of the way we operate our business" stated Blane Olson, a director of Anova Food, LLC. "The Fishing and Living Program, which focuses on sustainable fishing practices and MSC certification in combination with livelihood enhancement of community fishermen, is a reflection of the core values with which Anova operates around the world. As an American, every action you take in a foreign country is a reflection of the United States; it is important to lead by example." added Olson.

The ACE award was established in 1999 as a signal of the U.S. State Department's commitment to further corporate social responsibility, innovation, exemplary practices, and democratic values worldwide. Past recipients of the ACE award include Cargill, General Motors, Motorola, Chevron/Texaco, and Ford Motor Company.

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A World of Flavours meets in Moscow

Mon, 17 Oct 2011 09:05:55 +0000

/EINPresswire.com/ This year's World Food Moscow welcomed a host of new national exhibitor groups who all looked to the exhibition to expand their business interests and exports to the world's largest country. World Food Moscow celebrated its 20th anniversary from 13th -16th September 2011 at the Expocentre, Moscow with over 55 national and regional groups, and 1420 exhibitors from 65 countries.

The new national groups included: Chilean Seafood, Taiwan Frozen Seafood, Citrus Growers of South Africa, Paiiz, Estonia, German Meats, Singapore Food Manufacturing Association and the Indonesia Ministry of Industry. All who used World Food Moscow as a vital platform to communicate directly with potential customers and importers, and gain a greater foothold in the Russian market.

Over the 4 days of the exhibition, 44,971 people including wholesalers, distributors, retailers and restaurateurs visited the exhibition to taste, touch and smell the latest food and drink products that are available to the Russian market. As the Russian economy continues to grow (predicted to be 4.4% in 2011) so does the nations appetite for a greater variety of products; equally as an increasing amount of Russians are travelling abroad their awareness and demand for foreign food products is increasing. (Russian tourists took a record 60 million trips abroad in the first half of this year).

A schedule of events took place alongside the exhibition, which included various roundtables on meat and dairy, seafood and fruit and vegetables in the Russian market. A Tasting Contest, the 5th Russian Food Forum and the New Product of the Year competition all added to the comprehensive schedule, and recognised the best products available at the exhibition. The winner of the new product of the year was a Lithuanian cheese, Dziugas Cheese.

Tony Higginson, Head of Sales, ITE Group commented, "For international companies the Russian market represents a wealth of opportunity and this is reflected in the growth of national groups who are participating at World Food Moscow. This exhibition is a fantastic platform to get feedback on how products are likely to be received and to learn about the Russian market place. Now in its 20th edition, World Food Moscow really does represent the world of food in one exhibition".

World Food Moscow Exhibitor, Olivera Curcin Andjelic, Export Promotion Adviser, Serbia Investment and Export Promotion Agency, "We have been exhibiting since 2006, it's our traditional event and we have been very satisfied with the results over the past years. We have had a high demand from the Serbian companies to exhibit and we have stands in the various pavilions. The Russian market is very important to Serbia; there are lots of possibilities to place our products here".

World Food Moscow Exhibitor, Daniel Soares, Responsable Marketing Export, Interfel "We exhibit for one reason, the Russian market is our primary market for exporting to. This is our 5th year of participating at World Food Moscow; we get to represent France here and met Russian importers. We will be here next year".

World Food Moscow Exhibitor, Jacques Pomerleau, Canada Pork International, "World Food Moscow is one of the best trade shows to meet all the Russian buyers. The show has been so far amazing, it has been very busy since this morning and our stand is full. We need to be present here as Russia is our 3rd largest market".

The next edition of World Food Moscow will take place on 17th - 20th September 2012 at the Expocentre, Moscow.

Notes to Editors

The Organiser

World Food Moscow is organised by ITE Group Plc, a leading organiser of international exhibitions and conferences in fast-developing and emerging markets. The Group comprises 25 offices worldwide and organises over 200 events every year in 12 countries. For more about ITE, please see the website: http://www.ite-exhibitions.com.

ITE's portfolio of food exhibitions includes events in the following countries: Russia, Ukraine, Kazakhstan, Azerbaijan, Uzbekistan, India and Turkey. For more information about any of these events, please see the website: http://www.food-exhibitions.com.

World Food Moscow:
Date: 13-16 September 2011
Venue: Expocentre, Moscow, Russia
Edition: 20th
Frequency: Annual
Exhibitors: 1,420
National & regional groups: 55
Countries represented: 65
The exhibition is divided into the following product sectors:
Meat and Poultry:
Fish and Seafood:
Fruit and Vegetables:
Confectionery and Bakery:
Groceries
Oils, Fats and Sauces
Frozen Products
Preservation
Dairy
Tea and Coffee
Drinks
Equipment & packaging
Frozen foods
Halal food products
Kosher food products
Organic & health foods
Tinned foods
Tobacco
Private label, private label goods
Services,trade promotion organisations

For more information about this news release, including photographs and quotes, please contact us:
Vicky Aitken
Marketing Executive
ITE Group Plc
Tel: +44 207 596 5200
Email: vicky.aitken@ite-exhibitions.com

Anova Food surpasses expectations with sales growth of Sustainable Lake Victoria Perch

Tue, 31 May 2011 16:15:19 +0000

Anova Food's Naturland certified sustainable perch now accounts for over 20% of its sales in that category in the US.

/EINPresswire.com/ Tampa, FL, May 27, 2011: Since launching its certified sustainable Lake Victoria Perch in early 2010, Anova Food has seen a promising growth in its sales of the species. "The demand for sustainable alternative species of fish is rising, and we are seeing that growth in our Nile Perch sales," says Scott Purinton, VP of Sales for Anova. In fact, the sales of the certified perch now accounts for over 20% of Anova's sales for that species. When asked if he expects continued growth of the certified perch, Purinton states that "we expect to see increased demand of this species, however it is not a species that would see major sales volume, as that would contradict the concept of sustainability. We are proud of the partnership we have on this project and the contributions it has made to the community in Bukoba. It was a pilot project that has proven its success and has given a true definition of sustainability in the industry."

This "Wildfish" project, a partnership between Anova Food and Naturland, focuses on ensuring the longevity of the species as well as improving the ecological, social and economic conditions in the town of Bukoba, a small community located on the western shore of Lake Victoria. The increased sales, as a result of this program, have yielded new kindergartens, adult education programs, mobile health clinics and means for clean drinking water in the community.

Based on Naturland's standards for a sustainable capture fishery, this
program also includes:
• strict requirements as to the type of fishing gear used
• minimum size of fish allowed to be caught
• fair working conditions for those employed
• price transparency and fair trade relationships
• safety measurements
• comprehensive health care

Anova's certified Lake Victoria Perch is easily identifiable with the Naturland logo printed on the case. The logo is proof that the standards have been successfully implemented and guarantee the sustainability of the fishery. At the same time, the social and economic conditions of the fishermen and their families have improved considerably. In addition to this certified species, Anova offers MSC certified Albacore Tuna, AquaGAP certified Pompano, and they are currently in a Fisheries Improvement Program (FIP) stage for MSC certification on Yellowfin Tuna.

ANOVA FOOD WINS LAWSUIT AGAINST "JAKE" LU COMPANY; COURT AWARDS $3.3 MILLION

Fri, 18 Mar 2011 15:58:22 +0000

/EINPPresswire.com/ A Federal Court just issued a $3.3 million award against Joaquin T. Lu's King Tuna for false advertising and patent false marking and denied all of Jake Lu's claims against Anova. The award included a fine for falsely marking Lu's products that was the largest ever.

"The false marking and advertising could not have been a mere innocent oversight," determined Judge Otis D. Wright II in the case of King Tuna v Anova Food.

Two of Jake Lu's companies sued Anova on November 14, 2007 for alleged false advertising and for infringing Lu's U.S. Patent 5,484,619 for a filtered wood smoke process to preserve tuna. The infringement suit was dismissed early, and Lu's other claims were tried in 2010. The Federal Court found in Anova's favor on all claims, including Anova's counterclaims for false advertising, unfair competition, and false patent marking.

The Federal court ruled that King Tuna be awarded nothing and that all its claims against Anova Food be dismissed with prejudice.

In its counterclaims, Anova Food claimed that Jake Lu's King Tuna falsely marked and advertised Lu's tuna with the Yamaoka patent '619. The judge found that King Tuna "knew it was not processing its filtered wood smoke treated tuna according to" Lu's patent since October 2006, yet continued to market the tuna until October 2008. "If there were ever a case where a false marking award was appropriate, this would certainly be it," said Randall Huff, counsel for Anova Food.

Judge Wright ruled that Jake Lu's company must give all its profits unjustly earned by its knowing false advertising, totaling over $1.5 million, to Anova Food. The court also fined King Tuna an additional $1.85 million for falsely marking its products with the Yamaoka '619 patent, half of which will go to Anova Food and the other half will be collected by the United States Treasury. This fine, the largest to date for false marking, was justified because of the scope of Jake Lu's intent to deceive the public by the false marking.

The court found that Lu and his family controlled King Tuna and its two suppliers, Mommy Gina Tuna Resources (MGTR) and Citra Mina Seafood Corporation, during the entire relevant damages period. "It will be difficult for King Tuna or any successor company organized during this lawsuit to ever do business in the USA without having to pay Anova the judgment, including any attorney's fees the court may allow," Huff stated.

BIG FIN SEAFOOD KITCHEN TO HOST NEW "CAJUN SUNDAY BRUNCH" WEEKLY

Wed, 16 Feb 2011 08:41:06 +0000

Big Fin Seafood Kitchen, a seafood restaurant in Orlando, Florida announces that its new Cajun Sunday Brunch will become a weekly tradition.

Today, Big Fin Seafood Kitchen announced that it will be opening its doors every Sunday for its new Cajun Sunday Brunch. The announcement comes just a few days after Big Fin Seafood Kitchen hosted the first-ever Cajun Sunday Brunch in the restaurant's history on Sunday, February 13, 2011.

The Orlando seafood restaurant received great praise from first-time patrons visiting last Sunday, thanks to an extensive Cajun-inspired menu of seafood and breakfast dishes, live music from The Porch Dogs, a Louisiana Zydeco band from Central Florida, a Mimosa bar, and a build-your-own Bloody Mary menu featuring over 12 different vodkas and more than 30 different toppings.

"We were really happy with the response we received from our diners during our first-ever Cajun Sunday Brunch," said Bobby Moore, owner of Big Fin Seafood Kitchen. "We had a great time preparing for it, and we are very excited about making it a weekly Sunday tradition at the restaurant."

With a Cajun-inspired menu prepared by Executive Chef James Slattery, diners enjoyed traditional Louisiana dishes like Seafood Gumbo, stuffed Po-Boys, and Crawfish Etouffee. Chef Slattery also offered diners more sophisticated Cajun options like Grillades and Grits, Petit Filet Mignon Bourgeois, Blackend Prime Rib, Savory Lobster Cheesecake, and Pecan Crusted Rainbow Trout among many others.

"We studied the tastes and traditions of Cajun and Creole cooking before embarking on this ambitious new menu," said Slattery. "We believe we've created a menu that captures the heart of Cajun cooking, and we hope that our customers can taste that passion in the cooking."

That food, paired with the authentic Zydeco sounds of The Porch Dogs, the free-flowing bar, and Mardi Gras beads throughout the Orlando seafood restaurant, diners may think they've escaped to New Orleans for the day. And that's exactly what Bobby Moore wants them to think.

By night, Big Fin Seafood Kitchen is a full-service seafood restaurant offering "... the freshest seafood in Orlando," said Moore. The large restaurant also features multiple dining rooms equipped with high-tech presentation equipment specially designed for large groups, meetings, and conventioneers from the Orange County Convention Center, which is less than three miles away.

Big Fin Seafood Kitchen's Cajun Sunday Brunch starts at 11:30 a.m. every Sunday with live music starting at 1 p.m. and lasting until 5 p.m. Reservations are accepted.

ABOUT BIG FIN SEAFOOD KITCHEN: Big Fin Seafood Kitchen is an Orlando seafood restaurant that features an ever-changing menu of the freshest seafood in Orlando. It is an 11,000-sq.ft. family-owned and operated seafood restaurant located in the Dellagio Town Center along Sand Lake Road & Orlando's famous "Restaurant Row." Since Big Fin's opening on December 1, 2009, it has become a favorite Orlando seafood restaurant among locals, tourists and conventioneers alike. Many of Big Fin's staff have previously worked for owner, Bobby Moore, at Beluga and Race Rock. For more information, visit http://www.bigfinseafood.com and www.facebook.com/bigfinseafoodkitchen.

Tricia Jenkins
407-615-8888, ext. 3
http://www.bigfinseafood.com

PR courtesy of Online PR Media: http://bit.ly/efb0oM

Pompano from Anova Food receives AquaGAP certification

Mon, 31 Jan 2011 23:59:38 +0000

Anova Food's ocean farm raised pompano has achieved certification under the Good Aquaculture Practices standard also known as AquaGAP.

/EINPresswire.com/ Tampa, FL, January 24, 2011: Anova Food, LLC announced earlier today that the Institute for Marketecology (IMO) has inspected the farm, processing facilities and feed used in the production of their ocean farm raised pompano, and has certified the pompano to meet IMO and AquaGAP standards. IMO congratulated Anova Food on becoming the first company to achieve AquaGAP certification for Pompano. "This achievement recognizes Anova Food's commitment to good management practices and the high quality of their products. IMO is proud to work with companies such as Anova Food to ensure the sustainable production of aquaculture products" remarked Kim Bedford of IMO. AquaGAP certification on farm raised seafood aims to ensure consumer trust in quality, sustainably produced seafood products. Certification from AquaGAP assures:

• transparency of origin
• quality and food safety at each stage of production
• good aquaculture farming to maintain or improve the health of surrounding ecosystems
• principles of corporate social responsibility and commitment towards local communities
• animal welfare

Scott Purinton, VP of Sales for Anova stated, "Being awarded the AquaGAP certification for our pompano is a great milestone in our long term commitment to sustainability and environmentally sound aquaculture practices, in conjunction with our standards for high quality products." The pompano fillets Anova offers have complete traceability and are marked with a lot code which allows you to trace each fish, what it was fed through its entire life-cycle, and its feeding schedule. The pompano has been initially frozen at an ultra low temperature of approximately -98°F to preserve its natural color (rich, red blood line) and taste. "If seafood could be labeled as organic, this pompano would be the benchmark", adds Purinton.

Shaggy's Beach Bar & Grill is Coming to Biloxi Beach

Mon, 20 Dec 2010 13:10:08 +0000

Popular waterfront restaurant expanding, despite economy and oil spill.

For Immediate Release

Pass Christian, MS--December 19, 2010--Partners Ron Ladner and Thomas Genin, owners of French Charley's Cafe & Wine Bar, and Shaggy's Harbor Bar & Grill in Pass Christian, announced today their expansion of Shaggy's Harbor Bar & Grill to Biloxi Beach. The site for the second Shaggy's will be 1763 Beach Blvd., the former site of the Ruby Tuesday south of Beach Blvd., on the beach.

"We have been working on Shaggy's II for well over a year now, but the oil spill interrupted our first effort," says Ladner. "The stars really need to line up to do a ground-up development in this environment. Since we design, develop, build, and operate it ourselves, we have a much better chance at overcoming the many development obstacles the we now face."

The original Shaggy's Harbor Bar & Grill is located in Pass Christian and was developed by Genin and Ladner in the spring of 2007. Shaggy's was the first non-casino restaurant built south of Beach Boulevard after Hurricane Katrina. Shaggy's is nationally known for its fresh seafood dishes, cool cocktails, and Gulf sunsets.

In 2009, Coastal Living magazine featured Shaggy's as one of the Best Seafood Dives in the country. "We're in a town with the smallest tax revenues on the Mississippi coast, yet we still attract over 100,000 people a year from the outside and have increased our sales every year since," says Genin. "Our new site has four times the population and traffic, and we really like our odds." The new building will be very similar to the one in Pass Christian, but will be about 35 percent larger. "We want to maintain that funky, Key West style atmosphere that attracts people from all over the world," says Genin. "Our building in Pass Christian was designed to handle about one-third of the volume of customers we serve. This is a great problem to have. We think the Biloxi location will be busier, so from the start we want more room." Genin continues, "We know how well Ruby Tuesday did at this site, and all of the restaurants on that strip did very well. It's just a great spot, right on the beach where everyone wants to be."

"We're very excited about this opportunity. We have looked at so many options, but this is the best fit for us now," says Ladner. "We bring to the city of Biloxi a solid, proven attraction as well as our Shaggy's Kids Foundation aimed at helping introduce local children to the sport of fishing. I think this will be a good fit for Biloxi as well."

"We have received our building permit and will break ground today, December 18th," Ladner adds. "We plan to open in the Spring of next year. We opened French Charley's last year five months after breaking ground. This building is less complicated and should go even faster."

More on Shaggy's:

http://shaggys.biz/GovernorsCup.html

http://shaggys.biz/Shaggyskids.html

http://shaggys.biz/coastalliving.html

Contact:
Ron Ladner
Owner, Shaggy's Harbor Bar & Grill
111 W. Scenic Drive
Pass Christian, Mississippi 39571
USA
Telephone 228-223-8250
Email ron@shaggys.biz
http://shaggys.biz

PR courtesy of Press Release Distribution

Ocean Acidification Threatens Food Security

Wed, 08 Dec 2010 10:40:21 +0000

Dec. 8, 2010 /EIN Presswire/ - The increasing acidification of the seas could harm fishery production and has already started the most dramatic shift in ocean chemistry in 65 million years, according to a U.N. report.

According to the report, such sea life as mussels, lobsters and shrimp could become endangered because the acidification will make it more difficult for them to form protective shells. It could also damage coral reefs, which are the breeding grounds for many ocean organisms.

The scientific conclusions of the U.N. report says the changes threaten food security, adding to the ongoing problems of overfishing and pollution. About 25 percent of the world's greenhouse gases are absorbed by the seas, creating excessive carbonic acid and interfering with ocean life.

Nearly a billion people worldwide rely on fish as their main source of protein.

For more environmental news, visit Environmental News Today (http://environment.einnews.com), an environmental media monitoring service from EIN News.

Doubt Cast on Safety of Gulf Seafood

Thu, 04 Nov 2010 15:13:56 +0000

Nov. 4, 2010 /EIN Presswire/ -- Is Gulf of Mexico seafood safe to eat?

Earlier this week two federal agencies, the Food and Drug Administration (FDA) and the National Oceanic and Atmospheric Administration (NOAA), gave Gulf seafood products their stamps of approval. Testing the waters and sealife, they said they found no health risks.

But many independent observers are not so sure.

The FDA and NOAA cited tests for a compound in chemicals used to disperse oil from the BP spill. Those who dispute the findings say that the tests ignored other chemicals that are also highly toxic.

Samples taken immediately after the spill showed serious fish kills and toxic pollution deep below sea level and up to eight miles from the spill site. Many believe that the tides and currents have carried the poisonous brew even further.

Other concerns include the potential for dispersants to mutate into new chemical forms and to evaporate and fall back to earth as rain.

Gulf residents exposed to the chemicals used to clean up the oil are still reporting health problems six months after exposure. This is a condition that also affected Alaskans contaminated in the cleanup of oil from Prince William Sound after the Exxon Valdez disaster.

BP is investing tens of millions of dollars in partnership with Gulf states to promote fish and shellfish products as safe. The science of that claim remains an open question, even after the FDA and NOAA seals of approval.

For more food industry news, visit Food Industry Today (http://food.einnews.com), a food industry media monitoring service from EIN News.

Study Finds No Alzheimer's Benefit in Fish Oil Supplements

Wed, 03 Nov 2010 15:44:15 +0000

Nov. 3, 2010 /EIN Presswire/ -- A study led by Dr. Joseph Quinn, a neurologist at Oregon Health and Science University, has found no particular benefit to Alzheimer's patients from the use of fish oil supplements.

Quinn's study involved 300 volunteers, some of whom had Alzheimer's and others who served as controls at 51 research sites in the U.S. No difference in mental testing was recorded between the two groups, one of which took fish oil supplements each day for 18 months.

Animal and smaller human studies had suggested that the supplements would provide some benefit to improving dementia symptoms.

One possibility for the result, Quinn suggested, was that the Alzheimer's patients tested were too far along to reap any benefit. The amyloid deposits that characterize Alzheimer's may be too entrenched by the time patients begin showing symptoms.

For more seafood news, visit Seafood Industry Today (http://seafood.einnews.com), a seafood media monitoring service from EIN News.

Genetically Altered Fish Found in Polluted Minnesota Lakes

Tue, 02 Nov 2010 16:28:22 +0000

Nov. 2, 2010 /EIN Presswire(EINNEWS)---Minnesota's lakes annually attract millions of visitors, including many who come to cast lines in the fish-abundant waters.

But a new study says that as clear as those lakes may seem to be they contain an alarming amount of chemical compounds from detergents, plastics and pharmaceuticals.

The chemicals are so prevalent, the study says, that about 10 percent of male fish have been genetically altered and show female sexual characteristics.

The Minnesota Pollution Control Agency and St. Cloud State University conducted the research with the support of the U.S. Geological Survey. The purpose was to check possible pollution of the waters tested and the long-term effects of pollution on the fish population.

The compounds discovered do not disintegrate over time. They were found even in the most remote lakes of northern Minnesota.

For more seafood news, visit Seafood Industry Today (http://seafood.einnews.com), a seafood media monitoring service from EIN News.

Agencies Give Gulf Seafood Green Light

Mon, 01 Nov 2010 16:56:59 +0000

Nov. 1, 2010 /EIN Presswire/---The FDA and NOAA have developed a new chemical test to check for potentially harmful dispersant residue in fish, oysters, crab and shrimp caught in the Gulf of Mexico.

Dispersants were widely used to attack oil spilled by the sinking of the Deepwater Horizon offshore drilling platform. Seafood industry workers have been concerned that the chemicals could affect the quality and safety of Gulf seafood.

In a statement, the two federal agencies said that they have tested for dispersants for many years, since trace amounts of the chemicals have been common, even before the spill. They have augmented these tests with "rigorous sensory analysis" from recently reopened fishing waters, the agencies said.

Gulf scientists have tested 1,735 tissue samples, with only a few showing trace amounts well below safety thresholds. he agencies said the residue doesn't post a threat to human health.

The new test detects dioctyl sodium sulfosuccinate, known as DOSS, a major component of the dispersants used in the Gulf. DOSS is also approved by FDA for use in various household products and over-the-counter medication at very low levels. The best scientific data to date indicates that DOSS does not build up in fish tissues.

"The rigorous testing we have done from the very beginning gives us confidence in the safety of seafood being brought to market from the Gulf," said Jane Lubchenco, Ph.D., Under Secretary for Commerce and NOAA Administrator. "This test adds another layer of information, reinforcing our findings to date that seafood from the Gulf remains safe."

Samples tested including grouper, tuna, wahoo, swordfish, gray snapper, butterfish, red drum, croaker, and shrimp, crabs and oysters collected from June to September.

About 4 percent of the federal waters in the Gulf are still closed to commercial and recreational fishing.

For more seafood news, visit Seafood Industry Today (http://seafood.einnews.com), a seafood news monitoring service from EIN News.

Official: BP Turns Back on Louisiana Seafood Industry

Fri, 29 Oct 2010 19:30:32 +0000

Oct. 29, 2010 /EIN Presswire/ - Louisiana Wildlife and Fisheries Secretary Robert Barham told a Gulf community audience this week that BP is continuing to refuse to pay for a testing and publicity campaign that could help rescue the depressed market for Gulf seafood.

In May the state proposed a $173 million long term seafood safety and certification plan which would battle the widespread perception that Gulf seafood is no longer safe. BP has refused to back the plan, Barham said, even though it has reached seafood marketing and safety agreements with other states.

"I wish I could tell you that it's been easy dealing with BP, but it's not," Barham said. "Deny, delay, defer. That's the mode they're in. All we're asking them to do is what their commercials say they're doing," Barham said. "They say, 'We're going to be here for the long run. We're going to make this right.' "

According to the Louisiana Seafood Marketing and Promotion Board, seafood is a $3 billion industry for Louisiana. The state is the top U.S. provider of domestic shrimp and blue crabs.

Barham said many fishermen are reluctant to go back to fishing until the market recovers. So far this fishing season, shrimp, crab and oyster landings are half of what they were before the BP oil platform collapsed, pouring countless millions of barrels of oil into the Gulf.

For more seafood news, visit Seafood Industry Today (http://seafood.einnews.com), a seafood media monitoring service from EIN News.

Center for Food Safety Takes FDA to Task over Salmon

Thu, 28 Oct 2010 16:58:56 +0000

Oct. 28, 2010 /EIN Presswire/ - As if a proposal to permit a genetically engineered salmon into the food chain wasn't controversial enough, a watchdog group today accused the Food and Drug Administration of withholding evidence at the its hearings on the topic.

At the heart of the controversy is a proposal from AquaBouty Technologies to produce a genetically modified salmon. If approved, it would be the first genetically-modified animal to be sanctioned for human consumption by the FDA.

The FDA held hearings on the proposal during September. Today the Center for Food Safety accused the FDA of knowingly withholding documents that conclude that the proposal poses a threat to marine ecology.

The CFA says that both the U.S. Fish and Wildlife Service and the National Oceanic and Atmospheric Administration agree that approval of the new salmon species would violate the Endangered Species Act by threatening wild Atlantic salmon.

For more seafood news, visit Seafood Industry Today. Located at http://seafood.einnews.com, Seafood Industry Today is a seafood media monitoring service from EIN News.

Safety of Genetically Modified Salmon Questioned

Tue, 14 Sep 2010 15:13:45 +0000

"Frankenfish" coming to a store near you?

Sept. 14, 2010 /EIN Presswire/ -- The genetically modified salmon Alaska Senator Mark Begich dubbed "frankenfish" are one step closer to entering the food supply as the FDA has determined the fish, engineered by AquaBounty Technologies, are safe to eat.

However, Michael Hansen, senior scientist for Consumers Union, has called the research behind the fish as "sloppy," "misleading" and "woefully inadequate."

The "AquAdvantage" salmon would be the first GM animal to enter the US food supply and consumer groups are urging President Obama, to discontinue the approval process.

Read more about the salmon and how they're genetically modified at Food Safety News Today. Located at http://foodsafety.einnews.com, Food Safety News Today is a food safety media monitoring service from EIN News.