Pink Forecast, Frozen Fish Market Mean More Business For Ocean Beauty Seafoods' Plant

March 31, 2017 Emily Files, KHNS

Haines is likely to see an increase in raw fish tax revenue this summer. A higher pink salmon harvest and increased market demand for frozen fish means Ocean Beauty Seafoods plans to scale up production at its Excursion Inlet plant. Excursion Inlet is about 40 miles west of Juneau but is part of the Haines Borough.

David Kiemele Named Cermaq Managing Director In Canada

March 31, 2017 Cermaq

David Kiemele joined Cermaq in May 2016, and has over 17 years of experience in our industry, with time spent in both British Columbia and Tasmania. He started with Marine Harvest Canada, spending five years in marine production, before joining Tassal in 2005. There, he held positions of Regional Manager, General Manager, and the last six years as Head of Farming, reporting to the CEO.

LIG Assets Enters Joint Venture With LIVE SHIP Global Seafood Logistics

March 31, 2017 LIG Assets, Inc.

LIG Assets, Inc. has entered into a Joint Venture Partnership with LIVE SHIP Global Seafood Logistics to utilize LIGA's and Robert Plarr's exclusive sustainable technologies and products to upgrade existing structures and construct new, state-of-the-art warehouses and distribution centers in conjunction with live seafood transportation systems across North America with plans to expand the partnership to projects in Australia and South East Asia that completely revolutionize how live seafood is stored and shipped worldwide.

Butterball Appoints Two Executives

March 31, 2017 Butterball

Butterball, LLC announces the promotion of two executives, Dean Lisenby, vice president of supply chain and continuous improvement and Neal Walsh, vice president of strategic business initiatives and purchasing.

What A Chef Wants: Terms Of His Own

“I’ll take a piece of Certified Angus Beef ® (CAB®) prime rib and slice it up for Happy Hour. They’ll say ‘I don’t eat meat. Okay, maybe I’ll just take a little bite.’ Nobody was born a vegan. We’ve got pointy teeth.” Midgley’s Public House is to Stockton what its owner is to customers: approachable and fun with a flare for elegance. Scan the rustic décor and you’ll see wooden beef cuts and a coat of arms, the menu and that CAB logo, each item as intentional as the next.