Webinars

Understanding retailer sustainability requirements is crucial for anyone looking to succeed in seafood’s competitive market landscape. Join FishWise Executive Director Jenny Barker and FishWise Executive Project Director Michelle Beritzhoff-Law, as well as Seafood Ninja Founder Adriana Sanchez, to take a deep dive into the dynamic expectations and purchasing requirements of retailers today. The presentation will cover practical knowledge

Jorge Azar is the CEO of Gava Foods, which has farmed shrimp in Ecuador and exported them to the U.S. for 20 years. On a trip to Panama, Azar learned about the wild-catch shrimp fishery on the country’s west coast and saw an opportunity. Besides the intrigue generated by its geographical origin, The shrimp’s unique white color stands out compared to most other shrimps on display in a fresh seafood counter, and it retains its

The U.S. demographic landscape is evolving rapidly, with projections showing that multicultural populations will make up half of the national total by 2044. This shift signifies a tremendous growth opportunity for the food and beverage sector, particularly for those looking to tap into the varied flavors and ingredients these communities bring. As tastes become more eclectic, the seafood industry is poised to benefit significantly from

The seafood industry is in a great position to make big changes in packaging and explore new packaging technologies to expand their offerings and deliver improved customer experiences. With sustainability top of mind, now is a great time to explore how a simple switch to active packaging solutions can simplify supply chains, reduce food waste, reduce plastic usage, and enable processors to diversify product offerings in unique ways to grow sales

Todays’ seafood industry is experiencing a perfect storm of three market challenges - sustainability, product freshness, and consumer expectations.  Producers and retailers are responding by seeking out new packaging designed to address these simultaneously.  At the same time, where and how consumers purchase seafood is changing. Yes, traditional fishmongers are alive and well, but limited market presence as well as retail

A long-term shift from single species management to science-based harvest strategies at the tuna regional fisheries management organizations (tRFMOs) is well underway. Recent years have seen governments agree to these pre-agreed management frameworks for major tuna fisheries, including bluefin, bigeye, and albacore tunas across the Pacific, Atlantic, and Indian Oceans.

Harvest strategies help ensure sustainability of stocks, and in turn,

The economic landscape of the global seafood industry has changed drastically in the four years since the Covid-19 pandemic upended markets and changed consumption habits the world over. Join Ignacio J. Kleiman, the managing partner and founding member of Antarctica Advisors, and Birgir Brynjolfsson, who is a partner and also a founding member of Antarctica Advisors, as they discuss what has changed in the last four years, how recent fiscal

Our understanding of the blue economy's growth and impact on the ocean is limited by a lack of accessible data. However, a new study has provided a global view of previously unmapped industrial use of the ocean and how it is changing. The open data and technology used in this research, when combined with insights generated from Vessel Viewer –an innovative tool that can enhance fisheries control and strengthen risk assessments across the

High pressure processing (HPP) is revolutionizing shellfish shucking, enabling businesses to dramatically reduce labor, increase yield, and access automation once thought impossible. By exposing bivalves and crustaceans to pressures of 3,000 bar / 43,500psi, their shells and connective tissues are rapidly weakened for instant shucking upon decompression.

In this webinar, we will provide you with an overview of HPP technology and science before

With recent conclusion of the 28th meeting of the Conference of the Parties (COP) to the United Nations Framework Convention on Climate Change (UNFCCC) (COP28) in the United Arab Emirates, the seafood industry, like many industries across the globe, is trying to understand the impact on their business and planning for the future. Tom Pickerell, The Global Director for the Ocean Program at the World Resource Institute, and Head of