Seafood Expo North America / Seafood Processing North America

After a long fallow period, commercial-scale shrimp farming appears to be taking off in the United States.

For years, the U.S. shrimp-farming sector has struggled to compete against low-cost shrimp imported from mega-producing nations including India, Indonesia, and Ecuador. But buoyed by consumption figures showing shrimp is pulling away as America’s favorite type of seafood – with the National Oceanic and Atmospheric Administration

Lancaster, Virginia, U.S.A.-based Rogue Oysters Co-Founder and CEO Taryn Brice Rowland said she originally began growing oysters to solve an erosion issue. 

Her story starts way before the idea of founding an oyster company even arose, with Rowland’s trips to her grandmother’s cabin on the Rappahannock River in the U.S. state of Virginia. Her rule of thumb was to leave a place in better condition than you found it, Rowland

Starting in July 2022, Grants Oak Smoked began focusing a big chunk of its efforts on developing a salmon jerky for a prominent retailer.

Grants Oak Smoked Founder Jonathan Brown said the product-development process led the company to acquire another firm owned by a Polish family, making sure the family had equity and ownership as they jointly developed a salmon jerky. 

“In the process of doing that, I discovered that the

The past year was a big one for the seafood industry in terms of actions either taken or proposed by the U.S. federal government – with some positive and negative news.

Federal-level actions on traceability, tariffs, and even the legality of certain fisheries have all taken place over the past year, and all signs are pointing to the federal government continuing to consider moves on seafood regulation from a wide array of angles. Here are

Lisa Wallenda Picard was picked to be the next president of the National Fisheries Institute (NFI) last year, replacing longtime president John Connelly, who died in November 2022 after being diagnosed with cholangiocarcinoma, a rare bile duct cancer.

Wallenda Picard brings with her decades of experience advocating for industry, most recently serving as the senior vice president of the National Turkey Federation.

Wallenda Picard shared how the

The relationship between seafood and climate change is complex.

Many aspects of seafood’s production and management are vulnerable to the negative impacts of climate change and, at the same time, seafood or blue foods are increasingly recognized as a critical element for more climate-friendly global food systems – food production is a key driver for climate change, with estimates as high as 30 percent of total greenhouse gas