Coronavirus continued to reshape the seafood industry in all kinds of ways over the past week.
Grieg Seafood CEO Andreas Kvame said he perceives the crisis as a way to reposition the Norwegian salmon giant, and noted consolidation is inevitable.
In the United States, Trident Seafoods announced it has dealt with a handful of COVID-19 cases at its Washington state facilities. Days later, seafood processing giant High Liner Foods suspended all production at its Portsmouth, New Hampshire-based facility after discovering its own cases.
Later in the week, another major seafood processor, Blue Harvest Fisheries, was forced to shutter its plant for 72 hours to clean and disinfect operations.
Executive Editor John Fiorillo examined the unintended consequence of the coronavirus, and how the pandemic could spur a wide-ranging exodus of veteran sales and other executives from seafood companies.
The foodservice fallout is hitting America's largest seafood restaurant chain, Red Lobster, particularly hard. The company's CEO noted the current climate has been the most challenging for the restaurant chain since it opened 52 years ago.
While companies don’t want to appear to be capitalizing on the global pandemic, many, particularly major branded producers, are seeing a surge in new customers and are looking for the best ways to retain these new consumers during and after the pandemic subsides.
On the upstream side of the business, reporter Demi Korban spoke with Skretting CEO Therese Log Bergjord about how restrictions on personnel movement have forced the feed giant to re-think the importance of having digitalization flow through the entire value chain.
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