In the current market, uncertainty is the one thing we can count on. Changing consumer buying habits at retail, and reduced opportunities for foodservice, are making super-frozen products more desirable than ever. They offer predictability and cost-control — two things we could all use more of right now.
Read MoreMost Americans know Redfish for one thing — the blackened fish dish made famous in the 1980's by Paul Prudhomme in New Orleans, and since replicated in restaurants across the US. But redfish can be a lot more than blackened (just ask the Italians). In fact redfish itself is a whole lot more than one fish.
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