Title: Hdl cholesterol, Ldl Cholesterol Readings and what they mean.

Author: By Romuald Moskova

Article:

In the world of cholesterol, there are two different types of
cholesterol. LDL and HDL are the two different types; LDL is the
bad cholesterol and HDL is the good cholesterol. Cholesterol is
important to have in the body, and being able to learn how to
read cholesterol readings is the first step in helping you to
take charge of your health. Cholesterol is all important, it
helps our bodies to build and restore tissues but too much of
the wrong kind can wear on the heart, leading to unwanted heart
problems in the future. LDL is the worst thing to have built up
around your arteries, and that is the stuff that leads to heart
attacks. Keep an eye on your cholesterol levels as often as you
can.

Ins and Outs of Cholesterol Readings

the good thing about HDL is that it helps to push the LDL away
from your arteries and have it eliminated. That is why it is
important to have an appropriate level of HDL as a means of
helping to control the LDL. When you visit your doctor and take
a look at your cholesterol readings, you will see that there are
three readings before you. They are HDL, LDL and Triglyceride
levels, and should be listed as such. For optimum health it is
important to have less than 160 mg/dL, more than 40 mg/dL of HDL
and less than 200 triglycerides in the body.

These are not exact amounts, and age and weight do cause these
levels to vary, but by performing a cholesterol reading test at
home you should be able to see what is normal for you. Knowing
what your cholesterol levels should be is the best tool you have
in being able to correctly read cholesterol level readings.

Some Tips: Bad cholesterol is high in a great deal of the foods
that most people think are good for them and part of a healthy
diet. Fish, seafood, eggs and dairy are all things you should
eat in moderation. Fruits, veggies and grains are all things
that have high levels of good cholesterol, as they were grown
from the soil.

About the author:
Romuald Moskova enjoys writing about health related topics and
natural healing methods. For additional articles, please go to:

http://www.review-top3.com/cholesterol

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< /featured_listings.html >

fresh seafood, frozen seafood, seafood recipe

Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, Seafood Company, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers

From Wikipedia, the free encyclopedia

Black cod is also used to refer to the related Paranotothenia magellanica (Maori cod, Magellanic rockcod) and to the unrelated Anoplopoma fimbria (sablefish) and Epinephelus daemelii.
The black cod or smallscaled cod, Notothenia microlepidota, is a marine cod icefish in the genus Notothenia with distribution ranging from southern New Zealand to sub-Antarctic seas, although they have also been fished off the Great Australian Bight, Chile, and round the Falkland Islands, on rocky reefs. Their length is between 25 and 70 cm, and they may weigh up to 3 kg.

The juveniles are silvery in appearance with a pronounced tail fork. The adult has a less pronounced fork in the tail, with body colors of silver, yellow and reddish-brown. The scales are very small, and there are two lateral lines which have a considerable overlap.

Being a sub-Antarctic species, the black cod has special adaptations such as antifreeze proteins in its blood, as well as adipose tissues to offset its lack of swim bladders, giving it neutral buoyancy. Sablefish, Anoplopoma fimbria, is occasionally called black cod as well, but it is not a true cod. In New Zealand, Maori Cod is also known as “black cod”.

fresh seafood, Types of Seafood

Grilled Shrimp Tacos with Spicy Avocado Crema

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro.

fresh seafood, seafood, seafood recipes

Title: Use Iron and B Vitamins To Improve Your Brain Activity

Author: Rudy Silva

Article:
Iron and Dementia

In the US iron deficiency has been found to be a major problem
in people of all ages. Everyone knows the lack of iron causes
anemia. Iron is the center of our red blood cells, which allow
oxygen to be carried throughout your body and into your brain.
Your brain uses over 20% of the oxygen available in the blood.
Lack of oxygen has a major impact on your brain’s health and in
the formation of dementia.

When a person is deficient in iron, they may have difficulty in
keeping a conversation or in keeping a good attention span.

The actual ability to absorb iron into your body is dependent on
the amount of acid you have in your stomach. If you have acid
reflux or heartburn and are using drugs or antacids to get
relief, you are affecting your ability to absorb iron.

To absorb iron, the pH in your stomach has to be normal, 1 – 2
pH. Under these conditions, iron in your stomach chemically
reacts with other chemicals and is prepared for absorption in
the small intestine.

When you take drugs to reduce the acid in your stomach, the iron
does not chemically react and change for proper absorption in
the intestine. The result is iron deficiency.

Here are some of the best foods that have iron.

Fired liver, fried kidney, fired chicken liver, wheat bran,
ovaltine, coco powder, spinach, parsley, radishes, peas, leeks,
carob bar, sesame seeds, pistachio nuts, dried coconut, cashew
nuts, muesli, cornflakes, oatmeal, brown rice, total cereal,
baked potato Use 25 to 50 mg of iron supplement daily. If you
take iron supplements check with your doctor to see if you
really need them. Take excessive iron can result in poisoning.
Keep iron supplements away from children B-Vitamin

The B-vitamin folic acid and B12 have also been a major problem
in the US. B12 has been consistently found deficient in people
with Alzheimer’s. Folic acid and B12 have been found to improve
mental health in people who were in metal institutions.

Folic acid and B12 work to produce neurotransmitters and replace
nerve cells. The lack of neurotransmitters is responsible for
loss of a good memory.

To make sure B vitamins work for you in keeping your mental
capacities in tack start making sure you are getting them in
your diet or taking them as a supplement. If supplementing, use
the B50 or B100 complex.

It appears that after a certain age B12 will not help in
alleviating mental changes or problems.

Here are some the best foods that have B vitamins.

* fish and seafood * whole grains breads, cereals, oats, and
barley * chicken, beef, eggs * most leafy green vegetables,
avocados * cheese, milk and yogurt * beans and peas * oranges,
lemons, grapefruits * various nuts

It is always best to get your minerals and vitamins in food. In
food, minerals and vitamins are combined with other chemicals
that allow your body to absorb them better than supplements.

About the author:
Rudy Silva is a Natural Nutritionist. To learn more about the
other nutrients you need to hold off signs of dementia or
Alzheimer’s go to http://www.for–you.com/dementiaremedies

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Seafood Company, seafood companies,  seafood suppliers

fresh seafood, frozen seafood, seafood

Title: How To Cook Wahoo

Author: Sarah Sandori

Article:
Wahoo! I have to admit, I love the name of this fish. I also
love how it tastes.

Wahoo is not exactly the cheapest fish in the seafood market,
nor is it one that’s always readily available. There are two
reasons for this that I’m aware of:

1) Wahoo is in high demand from seafood connoisseurs who prize
it for its delicate, white, high-quality flesh.

2) Wahoo is a real loner among fish. It rarely schools with
others of its kind, so fisherman are lucky to ever find more
than one or two in any given haul. Solitary individuals are
generally taken as a “bycatch” with tuna and other large species.

As a side note, wahoo is a very fast running fish–some say the
fastest fish in the world. A few people have claimed that its
name comes from the shout of “Wahoo!” by those fishermen who
manage to hook one. (Others say, though, that it comes from the
name of Oahu, one of the Hawaiian islands.)

Wahoo can reach up to 6 feet in length, and weigh up to 100
pounds, so a single fish–if and when someone is lucky to find
and catch one–can provide a good deal of meat.

You can bake or grill wahoo and it will make a fine meal either
way.

Baked Wahoo

Ingredients

3 lbs. of wahoo

1 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon lime juice

1/2 cup pickle relish

2 tablespoons chopped chives

Directions

Mix mayonnaise, lemon and lime juice, pickle relish, and chives.
Coat the fish all over with this mixture. Wrap fish in aluminum
foil. Bake for 1/2 hour in oven preheated to 350 degrees F. If
fish does not appear to be thoroughly cooked after 1/2 hour,
bake for another 10 minutes.

Simple Grilled Wahoo

Ingredients

4 wahoo steaks

1 tablespoon olive oil

1/2 tablespoon lime juice

1 tablespoon lemon juice

1 tablespoon paprika

1 teaspoon crushed red pepper

Directions

Whisk together olive oil, lime and lemon juice, paprika, and red
pepper in a small bowl. Place wahoo in a dish. Pour the marinade
mix over the fish, place in refrigerator, and let stand for half
an hour. Remove wahoo steaks from fridge, remove from pan, and
grill directly over charcoal for 15 minutes, turning once during
that time. You can use the leftover marinade mix to baste the
fish while it is grilling.

About the author:
Sarah Sandori is food and entertaining columnist for Solid-Gold.Info.
Have you ever wanted to be able to duplicate a favorite dish
from a favorite restaurant? Check out Sarah’s source
for the most mouth-watering secret restaurant recipes in
America.

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Seafood Company, seafood companies,  seafood suppliers

fresh seafood, frozen seafood, seafood

NEW YORK, May 2, 2011 /PRNewswire/ — Reportlinker.com announces that a new market research report is available in its catalogue:

Meat, Poultry & Seafood Packaging Market

http://www.reportlinker.com/p060997/Meat-Poultry–Seafood-Packaging-Market.html

Case-ready packaging, rising exports to fuel gains

US demand for meat, poultry and seafood packaging will increase 3.0 percent per annum to $9.2 billion in 2015. Gains will be fueled by expanding meat, poultry and seafood production, as well as increasing export opportunities to countries such as Japan and Chile. Packaging demand will also be stimulated by the ongoing shift to case-ready packaging by many retailers as a means of reducing in-store labor costs. Case-ready packaging generally uses more expensive trays and high barrier films, thus bolstering value gains. Packaging demand will also be aided by the increasing incorporation of value added features such as zipper closures; the expanding number of meat and poultry items in smaller, more convenient sizes; and the growing range of products that are further processed. Many such products, which are favored by consumers for their easy preparation and storage capabilities, tend to use more packaging relative to their volume than larger unprocessed items. Value gains will be limited by a moderation in prices of such raw materials as paper and metal.

Flexible packaging to outpace rigid packaging

Flexible packaging demand will continue to outpace rigid packaging, increasing at a 3.7 percent annual rate to $3.7 billion in 2015. Gains will be bolstered by good opportunities for high barrier film and pouches. Demand for high barrier film will benefit from a favorable outlook for case-ready packaging, which requires value-added materials to prolong shelf life and protect contents during shipping and handling. Pouch demand will be driven by further inroads by retort pouches into traditional can applications and healthy gains for stand-up pouches in frozen meat, poultry and seafood applications stemming from pouches’ enhanced visual appeal, reseal ability and ability to be stored vertically in freezer cases. Below-average growth in rigid packaging will reflect maturity in the large corrugated box segment and minimal advances for metal cans. However, plastic containers and trays will post robust gains. Demand for plastic containers will be driven by heightened demand for prepared meat and poultry items in supermarkets and other retail locations as a result of consumer preference for convenience foods that require little or no preparation. Tray demand will be aided by the growing use of case-ready packaging, which often employs larger foam or more costly rigid barrier trays. Increasing use of more expensive biodegradable trays will also stimulate value gains. Demand for packaging accessories will benefit from regulations requiring nutrition information and country-of-origin labels on a variety of meat and poultry items.

Ready-to-eat market to post fastest growth

The ready-to-eat market will log the fastest increases, driven by the growing range of prepared foods in the retail sector. Demand in the fresh and frozen market will be supported by the rising presence of case-ready and modified atmosphere packaging to extend the shelf life of fresh meat, poultry and seafood. In the processed market, demand will be helped by the continued popularity of resealable plastic tubs for sliced lunch meats.

Study coverage

This report presents historical demand data (2000, 2005 and 2010) plus forecasts for 2015 and 2020 by packaging product (e.g., boxes, film, bags), application and market (fresh and frozen, processed, ready-to-eat). The study also considers market environment factors, assesses the industry structure, evaluates company market share data, discusses key competitive variables and profiles 36 US industry participants.

TABLE OF CONTENTS

INTRODUCTION ix

I. EXECUTIVE SUMMARY 1

II. MARKET ENVIRONMENT 4

General 4

Macroeconomic Outlook 5

Demographic & Household Trends 10

Consumer Income & Spending 14

Food Industry Overview 17

Meat, Poultry & Seafood Industry Overview 20

Meat 22

Poultry 26

Seafood 29

Packaging Trends 31

Paper 33

Plastic 34

Metal 35

Glass & Wood 36

Regulatory & Related Issues 36

Pricing Trends 40

International Activity 45

III. TECHNOLOGY & RAW MATERIALS 48

Technologies 48

Case-Ready 49

Systems 52

Producers 54

Modified Atmosphere Packaging 55

Vacuum Packaging 58

Retort Packaging 62

Active & Intelligent Packaging 65

Moisture Control Packaging 67

Smart Labels 68

Other 70

Raw Materials 72

Plastic 73

Paper 76

Metal 79

Other 80

IV. PRODUCTS 82

General 82

Rigid Packaging 84

Boxes 87

Corrugated Boxes 90

Folding Cartons 93

Trays 95

Metal Cans 100

Plastic Containers 105

Paperboard Sleeves 109

Other Rigid Packaging 112

Flexible Packaging 115

Plastic Film 118

High Barrier 122

Other 125

Bags 126

Types 128

Producers 131

Pouches 132

Applications 135

Producers 137

Paper & Foil 138

Packaging Accessories 140

Labels 141

Interactive Labels 144

Label Producers 146

Other Packaging Accessories 147

V. APPLICATIONS & MARKETS 151

Applications 151

Meat 154

Rigid Packaging 157

Flexible Packaging 159

Packaging Accessories 162

Poultry 163

Rigid Packaging 166

Flexible Packaging 170

Packaging Accessories 173

Seafood 174

Rigid Packaging 177

Flexible Packaging 179

Packaging Accessories 181

Markets 181

Fresh & Frozen 185

Rigid Packaging 188

Flexible Packaging 190

Packaging Accessories 192

Processed 193

Rigid Packaging 197

Flexible Packaging 199

Packaging Accessories 201

Ready-to-Eat 202

Rigid Packaging 204

Flexible Packaging 205

Packaging Accessories 206

VI. INDUSTRY STRUCTURE 207

General 207

Market Share 211

Sealed Air 212

Bemis 213

International Paper 214

Smurfit-Stone 215

Reynolds Group 216

Georgia-Pacific 216

Acquisitions & Divestitures 217

Competitive Strategies 221

Manufacturing 223

Marketing & Distribution 226

Cooperative Agreements 228

Company Profiles 230

AEP Industries Incorporated 231

Alcan Packaging Food Americas, see Bemis

Anchor Packaging Incorporated 232

Ardagh Group SA 234

Associated Packaging Technologies, see Sonoco Products

Ball Corporation 235

Bemis Company Incorporated 237

Berry Plastics Corporation 242

Bomarko Incorporated 245

Conwed Plastics, see Leucadia National

Crockett Container, see Temple-Inland

Crown Holdings Incorporated 246

Cryovac, see Sealed Air

Curwood, see Bemis

Dolco Packaging, see Tekni-Plex

Dow Chemical Company 247

DuPont (EI) de Nemours 249

Eastman Chemical Company 251

Exopack Holding Corporation 253

Exxon Mobil Corporation 255

Genpak, see Pattison (Jim) Group

Georgia-Pacific, see Koch Industries

Graphic Packaging Holding Company 256

Honeywell International Incorporated 258

Impress Cooperatieve UA, see Ardagh Packaging Group

InterFlex Group Incorporated 260

International Paper Company 261

Klöckner Pentaplast Group 262

Koch Industries Incorporated 264

Leucadia National Corporation 266

MACtac, see Bemis

MeadWestvaco Corporation 267

Milprint, see Bemis

Newspring Industrial, see Reynolds Group Holdings

Packaging Corporation of America 268

Pactiv, see Reynolds Group Holdings

Pattison (Jim) Group 269

Pliant, see Berry Plastics

Pohlig Brothers, see Rock-Tenn

Presto Products, see Reynolds Group Holdings

Printpack Incorporated 271

Reynolds Group Holdings Limited 272

Rio Tinto Group 276

Robbie Fantastic Flexibles 277

Rock-Tenn Company 278

Sealed Air Corporation 280

Silgan Holdings Incorporated 284

Smurfit-Stone Container Corporation 286

Sonoco Products Company 287

Tekni-Plex Incorporated 288

Temple-Inland Incorporated 289

Vector Packaging Incorporated 290

Walsroder Packaging, see Wihuri

Wihuri Oy 292

Winpak, see Wihuri

Other Companies Mentioned in Study 295

LIST OF TABLES

SECTION I — EXECUTIVE SUMMARY

Summary Table 3

SECTION II — MARKET ENVIRONMENT

1 Macroeconomic Indicators 10

2 Population & Households 14

3 Personal Consumption Expenditures 17

4 Food Shipments 19

5 Meat, Poultry & Seafood Consumption 22

6 Meat Shipments 26

7 Poultry Shipments 28

8 Seafood Supply & Demand 31

9 Packaging Supply & Demand 33

10 Prices for Selected Meat, Poultry & Seafood Packaging 44

SECTION III — TECHNOLOGY & RAW MATERIALS

1 Case-Ready Packaging Demand in Meat, Poultry

& Seafood Packaging 52

2 Modified Atmosphere Packaging Demand in Meat, Poultry

& Seafood Packaging 58

3 Vacuum Packaging Demand in Meat, Poultry

& Seafood Packaging 61

4 Retort Packaging Demand in Meat, Poultry

& Seafood Packaging 65

5 Active & Intelligent Packaging Demand in Meat, Poultry

& Seafood Packaging 67

SECTION IV — PRODUCTS

1 Meat, Poultry & Seafood Packaging Demand by Type 84

2 Rigid Meat, Poultry & Seafood Packaging Demand by Type 86

3 Box Demand in Meat, Poultry & Seafood Packaging 90

4 Tray Demand in Meat, Poultry & Seafood Packaging 100

5 Metal Can Demand in Meat, Poultry & Seafood Packaging 104

6 Plastic Container Demand in Meat, Poultry

& Seafood Packaging 109

7 Paperboard Sleeve Demand in Meat, Poultry

& Seafood Packaging 112

8 Other Rigid Container Demand in Meat, Poultry

& Seafood Packaging 115

9 Flexible Meat, Poultry & Seafood Packaging Demand by Type 117

10 Plastic Film Demand in Meat, Poultry & Seafood Packaging 122

11 Bag Demand in Meat, Poultry & Seafood Packaging 128

12 Pouch Demand in Meat, Poultry & Seafood Packaging 135

13 Paper & Foil Demand in Meat, Poultry & Seafood Packaging 140

14 Packaging Accessories Demand in Meat, Poultry

& Seafood Packaging 141

15 Label Demand in Meat, Poultry & Seafood Packaging 144

16 Other Packaging Accessories Demand in Meat, Poultry

& Seafood Packaging 150

SECTION V — APPLICATIONS & MARKETS

1 Meat, Poultry & Seafood Packaging Demand by Application 153

2 Meat Packaging Demand by Type & Market 156

3 Poultry Packaging Demand by Type & Market 165

4 Seafood Packaging Demand by Type & Market 176

5 Meat, Poultry & Seafood Packaging Demand by Market 184

6 Fresh & Frozen Meat, Poultry & Seafood Packaging Demand 187

7 Processed Meat, Poultry & Seafood Packaging Demand 196

8 Ready-to-Eat Meat, Poultry & Seafood Packaging Demand 203

SECTION VI — INDUSTRY STRUCTURE

1 US Meat, Poultry & Seafood Packaging Sales

by Company, 2010 209

2 Selected Acquisitions & Divestitures 220

3 Selected Cooperative Agreements 230

LIST OF CHARTS

SECTION III — TECHNOLOGY & RAW MATERIALS

1 Packaging Technologies as a Percentage of Meat, Poultry &

Seafood Packaging, 2000-2020 49

SECTION IV — PRODUCTS

1 Rigid Meat, Poultry & Seafood Packaging Demand, 2010 87

2 Flexible Meat, Poultry & Seafood Packaging Demand, 2010 118

SECTION V — APPLICATIONS & MARKETS

1 Meat, Poultry & Seafood Packaging Demand

by Application, 2010 153

2 Meat Packaging Demand by Type, 2010 157

3 Poultry Packaging Demand by Type, 2010 166

4 Seafood Packaging Demand by Type, 2010 177

5 Meat, Poultry & Seafood Packaging Demand

by Market, 2010 184

6 Fresh & Frozen Meat, Poultry & Seafood Packaging

Demand by Type, 2010 188

7 Processed Meat, Poultry & Seafood Packaging

Demand by Type, 2010 197

8 Ready-to-Eat Meat, Poultry & Seafood Packaging

Demand by Type, 2010 204

SECTION VI — INDUSTRY STRUCTURE

1 US Meat, Poultry & Seafood Packaging Market Share, 2010 212

To order this report:

: Meat, Poultry & Seafood Packaging Market

More  Market Research Report

Check our  Company Profile, SWOT and Revenue Analysis!

Nicolas Bombourg
Reportlinker
Email: nbo@reportlinker.com
US: (805)652-2626
Intl: +1 805-652-2626

SOURCE Reportlinker

RELATED LINKS
http://www.reportlinker.com

Boston Seafood Companies frozen seafood frozen seafood Massachusetts Seafood

fresh seafood, frozen seafood, Industry Press Release, Seafood Distribution

[Federal Register Volume 76, Number 93 (Friday, May 13, 2011)]
[Notices]
[Pages 27991-27993]
From the Federal Register Online via the Government Printing Office [www.gpo.gov]
[FR Doc No: 2011-11822]

-----------------------------------------------------------------------

DEPARTMENT OF COMMERCE

International Trade Administration

[A-552-802]

Certain Frozen Warmwater Shrimp From the Socialist Republic of
Vietnam: Notice of Court Decision Not in Harmony With Final Results of
Administrative Review and Notice of Amended Final Results of
Administrative Review Pursuant to Court Decision

AGENCY: Import Administration, International Trade Administration,
Department of Commerce.
SUMMARY: On April 14, 2011, the United States Court of International
Trade (``CIT'') sustained the Department of Commerce's (``the
Department'') results of redetermination pursuant to the CIT's remand
order in Amanda Foods (Vietnam) Ltd., et al., v. United States, Consol.
Court No. 08-00301 (June 17, 2010).\1\
---------------------------------------------------------------------------

    \1\ See Final Results Of Redetermination Pursuant To Court
Remand, Court No. 08-00301, dated December 3, 2010, available at:
http://ia.ita.doc.gov/remands/index.html (``Amanda II remand
redetermination''); see also Amanda Foods (Vietnam) Ltd., et al., v.
United States, Court No. 08-00301 (CIT April 14, 2011) Slip Op. 11-
39 (judgment).
---------------------------------------------------------------------------

    Consistent with the decision of the United States Court of Appeals
for the Federal Circuit (``CAFC'') in Timken Co. v. United States, 893
F.2d 337 (Fed. Cir. 1990) (``Timken''), as clarified by Diamond
Sawblades Mfrs. Coalition v. United States, F.3d, Court No. 2010-1024,
1090 (Fed. Cir. December 9, 2010) (``Diamond Sawblades''), the
Department is notifying the public that the final judgment in this case
is not in harmony with the Department's final determination and is
amending the final results of the administrative review of the
antidumping duty order on certain frozen warmwater shrimp from the
Socialist Republic of Vietnam covering the period of review (``POR'')
of February 1, 2006 through January 31, 2007, with respect to the
separate rate margins assigned to Amanda Foods (Vietnam) Ltd.; C.P.
Vietnam Livestock Co. Ltd., Cadovimex Seafood Import-Export and
Processing Joint Stock Company; Cafatex Fishery Joint Stock
Corporation; Can Tho Agricultural and Animal Product Import Export
Company; Coastal Fishery Development; Cuulong Seaproducts Company;
Danang Seaproducts Import Export Corporation; Frozen Seafoods Factory
No. 32, Investment Commerce Fisheries Corporation; Kim Anh Co., Ltd.;
Minh Hai Export Frozen Seafood Processing Joint Stock Company; Minh Hai
Export Frozen Seafood Processing Joint-Stock Company; Minh Hai Joint-
Stock Seafoods Processing Company; Minh Hai Sea Products Import Export
Company (Seaprimex Co); Ngoc Sinh Private Enterprise; Nha Trang
Fisheries Joint Stock Company; Nha Trang Seaproduct Company; Phu Cuong
Seafood Processing and Import-Export Co., Ltd.; Phuong Nam Co. Ltd.,
Sao Ta Foods Joint Stock Company; Soc Trang Aquatic Products and
General Import Export Company; UTXI Aquatic Products Processing
Company; and Viet Foods Co., Ltd, (collectively, the ``23
Plaintiffs''). See Certain Frozen Warmwater Shrimp From the Socialist
Republic of Vietnam: Final Results and Final Partial Rescission of
Antidumping Duty Administrative Review, 73 FR 52273 (September 9, 2008)
and accompanying Issues and Decision Memorandum (``Final Results'').

DATES: Effective Date: (April 24, 2011)

FOR FURTHER INFORMATION CONTACT: Irene Gorelik, Office 9, Import
Administration, International Trade Administration, U.S. Department of
Commerce, 14th Street and Constitution Avenue, NW., Washington, DC,
20230; telephone: (202) 482-6905.

SUPPLEMENTARY INFORMATION:

Background

    In the second administrative review of the antidumping duty order
on shrimp from Vietnam, the Department reviewed

[[Page 27992]]

63 companies. See Final Results, 73 FR at 52275. Of those 63 companies,
two companies were selected for individual examination, 26 cooperative,
non-individually examined respondents demonstrated eligibility for, and
received, a separate rate, and 35 companies were considered part of the
Vietnam-Wide entity because they did not demonstrate eligibility for a
separate rate. The Department explained in the Final Results that the
statute and the Department's regulations do not directly address the
establishment of a rate to be applied to companies not selected for
individual examination where the Department has limited its examination
in an administrative review pursuant to section 777(A)(c)(2) of the
Act. The Department's practice in this regard, in cases involving
limited selection based on exporters accounting for the largest volumes
of trade, has been to weight-average the rates for the selected
companies excluding zero and de minimis rates and rates based entirely
on facts available. Because the Department calculated zero and de
minimis rates, respectively, for the two mandatory respondents, the
Department assigned to the non-individually examined respondents in
this administrative review with no history of a calculated margin a
separate rate of 4.57 percent, \2\ as a reasonable method reflective of
the range of commercial behavior demonstrated by exporters of the
subject merchandise during a very recent period in time. See Final
Results, 73 FR at 52275 and Comment 6. For those respondents that were
not selected for individual examination and received a calculated rate
in a more recent or contemporaneous prior segment, we assigned that
calculated rate as the company's separate rate in this review. See id.
---------------------------------------------------------------------------

    \2\ The 4.57 percent margin is the rate calculated for
cooperative separate rate respondents in the underlying
investigation.
---------------------------------------------------------------------------

    In Amanda Foods (Vietnam) Ltd., et. al v. United States Court No.
08-00301 Slip Op. 09-106 (CIT September 29, 2009) (``Amanda I''), the
Court remanded the separate rate assignment methodology to the
Department to either assign to Plaintiffs the weighted-average rate of
the mandatory respondents, or else provide justification, based on
substantial evidence on the record, for using another rate. See Amanda
I at 30. Consequently, in the Department's remand redetermination for
Amanda I, we further explained the reasonableness of the methodology
applied in the Final Results.
    In Amanda Foods (Vietnam) Ltd., et al., v. United States, Consol.
Court No. 08-00301 (June 17, 2010) (``Amanda II''), the Court disagreed
with the Department's further justification for applying its separate
rate methodology, and remanded the issue back to the Department a
second time. On remand, the Court ordered the Department to employ a
reasonable method {to assign a separate rate{time} , which may ``
`include{e{time}  averaging the estimated weighted average dumping
margins determined for the exporters and producers individually
investigated,' 19 U.S.C. 1673d(c)(5)(B) and* * *assign to Plaintiffs
dumping margins for the second POR which are reasonable considering the
evidence on the record as a whole; to do so, Commerce may reopen the
evidentiary record if need be.'' See Amanda II remand opinion and order
at 26.
    In our Amanda II remand redetermination, under respectful protest,
the Department determined that, in this instance, it was necessary to
reopen the evidentiary record to gather additional information,
specific to each of the 23 Plaintiffs, in order to comply with the
Court's order. As detailed within footnote 22 of Amanda II, we reopened
the record to gather the quantity and value of Plaintiffs' sales to the
United States during the period of review (``POR'') on a count-size
specific basis to analyze the data to determine whether a reasonable
separate rate assignment methodology is supported by the supplemented
evidentiary record. See Amanda II at footnote 22. The 23 Plaintiffs
provided the necessary data which the Department evaluated to determine
whether there was evidence of dumping by the 23 Plaintiffs on the
record. See Amanda II remand redetermination at 5.
    After having conducted our analysis, the Department determined that
the record, with the additional count-size specific quantity and value
data, did not show evidence of dumping by the 23 Plaintiffs during this
POR. Id., at 5-6. Thus, because the Department has not found any
evidence of dumping by Plaintiffs during this POR based on the
information currently on the record, we determined to assign, under
protest, a separate rate to these 23 Plaintiffs equal to the simple
average of the dumping margins calculated for the individually-examined
companies.\3\ Id., at 6-7.
---------------------------------------------------------------------------

    \3\ Minh Phu Seafood Export Import Corporation (and affiliated
Minh Qui Seafood Co., Ltd. and Minh Phat Seafood Co., Ltd.), Minh
Phu Seafood Corporation; Minh Phu Seafood Corp., Minh Qui Seafood
Co., Ltd., Minh Qui Seafood, Minh Phat Seafood Co., Ltd., Minh Phat
Seafood, (collectively, ``Minh Phu'') and Camau Frozen Seafood
Processing Import Export Corporation (``Camimex'').
---------------------------------------------------------------------------

Timken Notice

    In its decision in Timken, 893 F.2d at 341, as clarified by Diamond
Sawblades, the CAFC has held that, pursuant to section 516A(e) of the
Act, the Department must publish a notice of a court decision that is
not ``in harmony'' with a Department determination and must suspend
liquidation of entries pending a ``conclusive'' court decision. The
CIT's April 14, 2011 judgment sustaining the Department's remand
redetermination constitutes a final decision of that court that is not
in harmony with the Department's Final Results. This notice is
published in fulfillment of the publication requirements of Timken.
Accordingly, the Department will continue the suspension of liquidation
of the subject merchandise pending the expiration of the period of
appeal or, if appealed, pending a final and conclusive court decision.
The cash deposit rate will remain the company-specific rate established
for the subsequent and most recent period during which the respondents
were reviewed.

Amended Final Results

    Because there is now a final court decision with respect to the 23
Plaintiffs named above, revised dumping margins are as follows:
---------------------------------------------------------------------------

    \4\ The separate rate margins for the 23 Plaintiffs are
inclusive of the companies' names and trade names as they appeared
in Vietnam Shrimp AR2 Final.

------------------------------------------------------------------------
                                                        Simple average
                                                         separate rate
                  Exporter name\4\                        margin (de
                                                           minimis)
------------------------------------------------------------------------
Amanda Foods (Vietnam) Ltd..........................                0.01
C.P. Vietnam Livestock Co. Ltd., aka................                0.01
C P Vietnam Livestock Co. Ltd., aka
C P Livestock

[[Page 27993]]

Cadovimex Seafood Import-Export and Processing Joint                0.01
 Stock Company (``CADOVIMEX'') aka..................
Cai Doi Vam Seafood Import-Export Company
 (Cadovimex)
Cafatex Fishery Joint Stock Corporation (``Cafatex                  0.01
 Corp.'') aka.......................................
Cantho Animal Fisheries Product Processing Export
 Enterprise (Cafatex), aka
Cafatex, aka
Cafatex Vietnam, aka
Xi Nghiep Che Bien Thuy Suc San Xuat Khau Can Tho,
 aka
Cas, aka
Cas Branch, aka
Cafatex Saigon, aka
Cafatex Fishery Joint Stock Corporation, aka
Cafatex Corporation, aka
Taydo Seafood Enterprise
Can Tho Agricultural and Animal Product Import                      0.01
 Export Company (``CATACO'') aka....................
Can Tho Agricultural Products aka
CATACO
Coastal Fishery Development aka.....................                0.01
Coastal Fisheries Development Corporation (Cofidec)
 aka
Coastal Fisheries Development Corporation (Cofidec)
Cuulong Seaproducts Company (``Cuu Long Seapro'')                   0.01
 aka................................................
Cuu Long Seaproducts Limited (Cuulong Seapro)
Danang Seaproducts Import Export Corporation                        0.01
 (``Seaprodex Danang'') aka.........................
Tho Quang Seafood Processing & Export Company, aka
Seaprodex Danang, aka
Tho Quang Seafood Processing And Export Company, aka
Tho Quang
Frozen Seafoods Factory No. 32, aka.................                0.01
Frozen Seafoods Fty, aka
Thuan Phuoc, aka
Thuan Phuoc Seafoods and Trading Corporation, aka
Frozen Seafoods Factory 32, aka
Seafoods and Foodstuff Factory
Investment Commerce Fisheries Corporation                           0.01
 (``Incomfish'')....................................
Kim Anh Co., Ltd....................................                0.01
Minh Hai Export Frozen Seafood Processing Joint                     0.01
 Stock Company, aka.................................
Minh Hai Jostoco, aka
Minh Hai Export Frozen Seafood Processing Joint-
 Stock Company (``Minh Hai Jostoco''), aka
Minh Hai Export Frozen Seafood Processing Joint-
 Stock Company, aka
Minh Hai Joint Stock Seafood Processing Joint-Stock
 Company, aka
Minh Hai Export Frozen Seafood Processing Joint-
 Stock Co.
Minh Hai Joint-Stock Seafoods Processing Company                    0.01
 (``Seaprodex Minh Hai'')...........................
Minh Hai Sea Products Import Export Company                         0.01
 (Seaprimex Co) , aka...............................
Ca Mau Seafood Joint Stock Company (``SEAPRIMEXCO'')
Ngoc Sinh Private Enterprise, aka...................                0.01
Ngoc Sinh Seafoods
Nha Trang Fisheries Joint Stock Company (``Nha Trang                0.01
 Fisco'')...........................................
Nha Trang Seaproduct Company (``Nha Trang                           0.01
 Seafoods'')........................................
Phu Cuong Seafood Processing and Import-Export Co.,                 0.01
 Ltd................................................
Phuong Nam Co. Ltd., aka............................                0.01
Phuong Nam Seafood Co. Ltd.
Sao Ta Foods Joint Stock Company (``Fimex VN''), aka                0.01
Sao Ta Seafood Factory
Soc Trang Aquatic Products and General Import Export                0.01
 Company (``Stapimex'').............................
UTXI Aquatic Products Processing Company, aka.......                0.01
UT XI Aquatic Products Processing Company, aka
UT-XI Aquatic Products Processing Company, aka
UTXI, aka
UTXI Co. Ltd., aka
Khanh Loi Seafood Factory, aka
Hoang Phuong Seafood Factory
Viet Foods Co., Ltd. (``Viet Foods'')...............                0.01
------------------------------------------------------------------------

    In the event the CIT's ruling is not appealed or, if appealed,
upheld by the CAFC, the Department will instruct U.S. Customs and
Border Protection to assess antidumping duties on entries of the
subject merchandise during the POR from the 23 Plaintiffs based on the
revised assessment rates calculated by the Department.
    This notice is issued and published in accordance with sections
516A(e)(1), 751(a)(1), and 777(i)(1) of the Act.

    Dated: May 9, 2011.
Ronald K. Lorentzen,
Deputy Assistant Secretary for Import Administration.
[FR Doc. 2011-11822 Filed 5-12-11; 8:45 am]
BILLING CODE 3510-DS-P

fresh seafood, frozen seafood, Industry Press Release

Poultry Processor Gets 20% More Shelf Life Using CO2 Fresh-Pads Food Safety and Preservation Technology Products
Proven CO2 Generating Fresh-Pads Used in Meat and Produce Industries Have Now Been Tested and Implemented in Large Production Poultry Processing Plants in Colorado and Arizona, Providing a Low Cost Solution for Extending Shelf Life.

Denver, Colorado (PRWEB) May 29, 2011

JS Food Brokers LLC, offers CO2 Fresh-Pads to meat, poultry, seafood and produce processors to extend the shelf life of perishable food products. As master broker and marketing arm for CO2 Fresh-Pads patent holder CO2 Technologies Inc., JSFB has signed on several large poultry processors to test the CO2 pads in a production environment, the goal being to gain additional shelf life without using expensive equipment, chemicals or any process that directly alters the food itself.

“While top food industry economists are saying, ‘It’s going to be a tough year,’ for consumers, livestock producers are getting slammed with higher feed prices. One of our biggest selling points right now is the positive return on investment meat and poultry processors are getting because of the additional shelf life and the ability to offer a higher quality product.” – Steve Josephs, CEO, JS Food Brokers LLC

Shamrock Foods, in Colorado, Arizona and New Mexico, offers one of the top premium brands of fresh 100% natural chicken. With an extended shelf life beyond what is standard for commodity chicken, Shamrock is setting the standard for all “natural” poultry in the foodservice industry.

“Our new ‘Regal Crest Farms’ 100% all natural chicken requires the highest standard of quality for taste, flavor and tenderness. Using the CO2 Fresh-Pads helps our Regal Crest brand maintain that high standard for longer shelf life with less shrink, to meet our customers demand for excellence.” – Mike Brown, Manufacturing Division Consultant, Shamrock Foods

Fresh-Pads use a unique CO2 generating technology incorporated in a physical pad that modifies the atmosphere surrounding perishable food for an extended period of time. The results include less purge, longer shelf life, and improved texture, color and smell, thereby improving the marketability of the food.

CO2 Fresh-Pads gradually generate carbon dioxide, a natural atmospheric gas, in a controlled manner to retard bacteria growth from 20%-50% on perishable foods, significantly reducing purge and spoilage to provide safer fresher food. With the government’s new Food Safety requirements for food processors, the addition of a product that’s proven to reduce bacteria growth in fresh meat, poultry and seafood can be a real benefit.

In contrast to other food preservation technologies, CO2 pads provide an all-natural solution without resorting to the use of expensive equipment, chemicals, preservatives or high heat processes that can affect the integrity of the product or add substances that today’s consumers find undesirable.

For a free trial program or more information about CO2 Fresh-Pads or to contact JS Food Brokers LLC, please call 720-475-0330 or email info(at)jsfoodbrokers(dot)com or visit http://www.CO2Pads.com.

fresh seafood, frozen food suppliers, Industry Press Release, seafood, Seafood Company, Seafood Distribution

Chef Thomas Dritsas Named Vice President, Corporate Executive Chef and Bill Martens Named Vice President, Development & Construction for Award-Winning Del Frisco’s Restaurant Group

DALLAS, June 1, 2011 /PRNewswire/ — Mark S. Mednansky, Chief Executive Officer of Del Frisco’s Restaurant Group, is pleased to announce key promotions of two Del Frisco’s team members to newly created executive positions in support of the continued growth of Del Frisco’s Restaurant Group.

Chef Thomas Dritsas has been appointed to the position of Vice President, Corporate Executive Chef, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Bill Martens has been named Vice President, Development & Construction, supervising all aspects of new store development and asset management for Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Both Dritsas and Martens bring years of experience and expertise to their new roles.

“We rely heavily on Chef Thomas to insure that each item on our menus communicates our commitment to excellence,” said Mark S. Mednansky, CEO of Del Frisco’s Restaurant Group. “He continues to impress us and our guests around the country with his talent and creativity and we are very pleased to announce this well-deserved promotion.”

Chef Dritsas, who graduated from the Culinary Institute of America in 1993 with an AOS degree in Culinary Arts, joined Sullivan’s Steakhouse in 1999, where he served as Executive Chef of the Raleigh location. It was not long before the company recognized his talent and hard work, and began utilizing his unique skill set in various projects across the country, including overseeing all new store openings. Since October of 2003, Chef Dritsas has served as corporate executive chef for the Del Frisco’s Restaurant Group, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses.

Bill Martens has served as Director of Development for the Del Frisco’s Restaurant Group since May 2008, overseeing all facets of new store development and asset management for all dining concepts. His management responsibilities include market planning, site acquisition, construction, property management and lease administration. Martens’ contributions are well illustrated by the most recent Del Frisco’s Double Eagle Steakhouse, Del Frisco’s Boston, which debuted in April 2011. Del Frisco’s Boston opened with much success at the new Liberty Wharf project, steps away from the Seaport World Trade Center, boasting 13,000 square feet of magnificent harbor and downtown views.

“Bill was instrumental in managing the site acquisition for the beautiful new Del Frisco’s Boston,” noted Del Frisco’s CEO Mednansky. “The care he took in finding the perfect waterfront location and then maximizing the impact of the incredible views from that location are just two of the many impressive examples of why he is such a valued asset of our company, and so deserving of this promotion.”

Prior to joining Del Frisco’s Restaurant Group, Martens served as vice president, portfolio management for Lone Star Funds/Hudson Advisors, LLC, where he managed concept development, real estate, construction, and franchising for the restaurant company.

About Del Frisco’s Double Eagle Steak House

No one does steak like Del Frisco’s Double Eagle Steak House. An American culinary institution, Del Frisco’s serves up flawless chef-driven cuisine that’s bold and delicious, an extensive award-winning wine list and a level of service that reminds guests that they’re the boss. Offering prime steak, fresh-off-the-boat seafood and genuine hospitality, Del Frisco’s is an exceptionally charming steak house, unparalleled in any city.

Del Frisco’s Double Eagle Steak House has been recognized nationally and has received the DiRoNA Award for Distinguished Restaurants of North America; Nation’s Restaurant News Fine Dining Hall of Fame; Restaurants and Institutions’ Ivy Award; and the Wine Spectator Best of Award of Excellence for its extensive wine list.

About Sullivan’s Steakhouse

Sullivan’s Steakhouse, founded in 1996, is a gem of a neighborhood restaurant. Known for its cuts of steak, Sullivan’s is equally well-known for its fresh seafood, delectable side dishes, mouth-watering desserts and award-winning wine list. With a vibe that evokes Prohibition-era America, Sullivan’s provides a top venue for a complete night out on the town – with food, drinks, and entertainment under one roof. Each Sullivan’s features live jazz in the bar area nightly, delicious artisan cocktails, wine and food, and select Sullivan’s – currently, Dallas, Houston, and Baton Rouge — offer a unique venue for live bands and dancing called “Ringside at Sullivan’s.”

Sullivan’s Steakhouse is the sister restaurant to the renowned Del Frisco’s Double Eagle Steakhouse – born in New Orleans and raised in Dallas – both owned by Del Frisco’s Restaurant Group of Southlake, Texas. There are 20 Sullivan’s Steakhouses across the country, creating a seamless dining experience for savvy business travelers who regularly entertain away from home. Sullivan’s retains its Texas roots, offering true Southern hospitality at each and every location.

MEDIA CONTACT: Julie Jarratt or Casey Shaughnessy
Glodow Nead Communications
(415) 394-6500 Casey@glodownead.com

SOURCE Del Frisco’s Restaurant Group

Boston Seafood, fresh seafood, Industry Press Release