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Bill Jones Joins E&E and Seattle Shrimp

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Bill Jones Joins E&E and Seatt...
E&E Foods and Seattle Shrimp & Seafood is excited to welcome Bill Jones to our team. Bill has been named Vice President of Domestic Sales for E&E Foods and General Manager of Seattle Shrimp & Seafood. In these roles, he will help to expand our domestic customer base and provide strategic input to the company’s growth.

"We are looking forward to leveraging Bill's experience in the industry," says Tab Goto, President of E&E Foods and Seattle Shrimp & Seafood. "He has 35+ years in wholesale and retail perishable distribution, Alaska seafood production and aquaculture."

“I’m excited to be part of E&E Foods,” says Bill. “I have known Tab and Randy for years, and the quality of the sales team and their commitment to each other and their customers is second to none.”

If you have any questions, or would like to welcome Bill personally, he can be reached at our offices at 206-812-3397 or billj@eefoods.com.
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International Boston Seafood Show

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If you’re in Boston this week for the 2012 International Boston Seafood Show (IBSS), keep an eye out for some of our team. Randy, Tab, Sara, Rocky and Don from E&E Foods and Amano, Yoshiyuki, Bill, Noi, and Eric from Seattle Shrimp & Seafood have traveled to Boston to meet with customers and take in the IBSS, the largest annual seafood event in the United States.

Being held March 11-13 at the Boston Convention and Exhibition Center, the IBSS brings together 18,000 buyers and sellers from more than 120 countries. With over 900 exhibitors, the show representd all facets of the seafood industry including fresh, frozen, live, value-added, branded and private label, as well as processing equipment and services ranging from machinery to refrigeration.

2012 International Boston Seafood Show
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MSC for 2012 Alaska Salmon Production

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MSC for 2012 Alaska Salmon P...
In response to the recent news regarding our withdrawal from the Marine Stewardship Council Alaska salmon certification program, we want to assure our customers that MSC certification will be applied to all of our 2012 Alaska salmon production. And that the consumer recognized MSC label can be used on packaging through mid-2013. MSC certification and labeling will continue for our Halibut and Black Cod (Sablefish) production.

“E&E Foods remains absolutely committed to sustainable fisheries for all Alaska seafood,” says E&E Foods President Tab Goto. “We will be actively involved in industry decisions moving forward to assure accountable sustainability practices and traceability. And we will work with our customers to develop alternative sustainability labeling to address consumer preferences and purchase confidence.”

The Alaska fishery accounts for 95% of all commercially caught salmon in the U.S. and supplies nearly 80% of the world's supply of King, Sockeye, and Coho Salmon species*. Sustaining this vital and important food resource is the responsibility of fisheries, seafood companies, scientists, conservation groups and consumers. As a seafood company whose success depends on the sustained abundance of commercial fishery resources, E&E Foods will always actively participate in the protection of our marine environment.

*Source: Alaska Department of Fish and Game.
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Winter Pacific Cod From The Bering Sea

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Winter Pacific Cod From The ...
Yesterday, the Alaska Regional Office of the National Marine Fisheries Service (NMFS) reported in increase in the total catch allowable (TAC) for Pacific Cod from the Bering Sea and Aleutian Islands.* The NMFS Council has recommended that the TAC for Pacific Cod be increased by 33.5 metric tons over the 2011 season. Our at-sea processing vessel Norton Sound and the freighter Seabird are currently in the Bering Sea for the January – April Pacific Cod season.

Specializing in beautiful h&g frozen-at-sea cod, p/v Norton Sound has a 100,000 lb. daily production capacity. The freighter Seabird will continuously deliver up to 1.2 million pounds of finished product to various distribution points throughout the season. By not having to rely on tramper transport services, E&E Foods is able to get our product to our customers faster.

The Cape Grieg is Marine Stewardship Council certified and shares E&E Foods commitment to providing the best Alaska seafood products while maintaining a sustainable fishery.

*http://alaskafisheries.noaa.gov/sustainablefisheries/default.htm Click on Fisheries Outlook.

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Happy Holidays From E&E Foods

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Happy Holidays From E&E Fo...
All of us at E&E Foods and our family of companies wish you and yours the very happiest of holidays and best wishes for a happy, healthy and successful 2012.
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Eating Fish Reduces Risk of Alzheimer's

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Eating Fish Reduces Risk of Al...
Eating grilled or baked fish just once a week could stave off Alzheimer's by stopping the brain from shrinking. A new study establishes for the first time a direct link between fish consumption and the health of 'grey cells' that are vital for memory and other key brain functions.

The new 10 year study by researchers at the University of Pittsburgh School of Medicine used MRI scans to track the brain health of 260 healthy people over 10 years, and the link to fish consumption.

Lead author Cyrus Raji, from UPMC and the University of Pittsburgh School of Medicine, said: 'This is the first study to establish a direct relationship between fish consumption, brain structure and Alzheimer's risk. The results showed that people who consumed baked or broiled (grilled) fish at least one time per week had better preservation of grey matter volume on MRI in brain areas at risk for Alzheimer's disease.'

Each patient underwent 3-D volumetric MRI of the brain which produced data that could be used to map the volume of grey matter in different areas of the brain over a 10-year period. Regular fish consumption of one to four times a week was found to preserve grey matter and reduce the risk for Alzheimer's disease.

There was a fivefold cut in risk of developing memory loss known as mild cognitive impairment or Alzheimer's if there was more grey matter in the hippocampal, posterior cingulate and orbital frontal cortex regions of the brain.

Dr Raji said brain volume was crucial to brain health and when it remains higher, brain health is being maintained. Declining levels of grey matter indicate that brain cells are shrinking.

He said: 'Consuming baked or broiled fish promotes stronger neurons in the brain' s grey matter by making them larger and healthier. This simple lifestyle choice increases the brain's resistance to Alzheimer's disease and lowers risk for the disorder.'

To read the full article, click here.
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In Gratitude

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In Gratitude
In keeping with tradition and the Thanksgiving holiday, E&E Foods recently hosted our annual appreciation party for our Seattle based fishermen and our Thanksgiving potluck for our staff. On November 18, over 80 fisherman joined us at the Edgewater Inn in Seattle for wine and food and to celebrate our 2011 season. And earlier this week we had our 5th annual E&E Foods and Seattle Shrimp & Seafood staff Thanksgiving Potluck. Don Gallup roasted the turkey in our office's kitchen and everyone brought a favorite dish. With our staff growing every year, the variety of dishes now range from Thai to Norwegian. Gathered around Randy's great grandfather's dining room table, our unique meal was enjoyed by all.

All of us at E&E Foods and Seattle Shrimp & Seafood wish to thank our customers, fisherman, and production staff. And Randy and Tab also want to extend our appreciation to our sales and office staff. We wish you and yours a wonderful Thanksgiving and joyous holiday season. Let the parties continue!
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The Fleet's In

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The Fleet's In
Our fleet of processing vessels, tenders, landing craft and our freighter, m/v Seabird, have all returned to Seattle following another successful season in Alaska. This time of year our crews focus on maintenance and inspections. P/v Norton Sound recently spent some time in dry dock to pass her annual US Coast Guard and American Bureau of Ships (ABS) inspections.

From the summer season, E&E Foods has fresh frozen Salmon, Halibut, Cod, Crab and Salmon Roe (Ikura and Sujiko) available. P/v Norton Sound will be heading back to Alaska in January for the winter Pacific Cod fishery in the Bering Sea.
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Cape Greig Delivers Fresh Frozen Cod

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Cape Greig Delivers Fresh Fro...

P/V Cape Greig has completed its inaugural season with E&E Foods with a successful cod processing tour in Kodiak, Alaska. The vessel serviced 12 long line cod fishing boats and has produced some beautiful h&g frozen-at-sea cod - perfect for refresh cod fillet programs for retailers. The ship will return to Seattle with the product the end of this month.
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End of Summer Brings New Product

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End of Summer Brings New Pr...
As Alaska's Salmon season enters the home stretch, following a strong Sockeye fishery in Cook Inlet, E&E Foods is producing ocean troll-caught and net-caught Pink and Coho Salmon. Our longline fishermen are catching Halibut and Black Cod (Sablefish) for processing at our Yakutat Seafoods plant. And p/v Norton Sound will be moving to the Gulf of Alaska to process Pacific Cod when that fishery reopens Sept. 1st; more than 132 million pounds of codfish is estimated to come out of the Gulf this year.

With the Southeast Alaska Dungeness Crab fishery closing August 15, E&E Foods is now looking to the fall and winter season for Dungeness and King Crab from the Gulf of Alaska and the Bering Sea.


Fresh wild Alaskan seafood is available from E&E Foods during harvest. Fresh-frozen wild Alaskan seafood is available year-round in a variety of packaging and product forms.
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