Can seafood adapt to fill foodservice demand? What product innovations will be needed to take advantage of cornavirus-related consumer trends?
And what is the best course of action when positive coronavirus cases surface in seafood processing factories? Should plants shut down, or it possible for contingencies to allow for continuous operation?
Join IntraFish Editor-in-Chief Drew Cherry, Executive Editor John Fiorillo and Editor Rachel Mutter by listening in below, and feel free to add your insight by emailing any one of us with your thoughts.
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Listen to our previous episodes here:
Eye-popping canned tuna sales, plus Bristol Bay's coronavirus bind
Will coronavirus threaten innovative aquaculture projects?
A coronavirus storm is brewing for seafood
Guess what we are discussing this week?
This coronavirus thing might be a problem for seafood
Does America suck at seafood?
The coronavirus effect, Alaska's salmon industry shakeout and land-based's 'dirty little secret'
Can Alaska pollock reinvent itself?
Who's afraid of artificial seafood?
Saudi salmon farming, Q2 money-makers, and Skretting's search for the next big thing