In our new podcast we talk about how the typical US supermarket seafood department just doesn’t work. The majority of them are money losers, require lots of labor, see lots of employee turnover and struggle to control shrink.

In Europe, supermarkets rely more on packaged chilled product than they do on elaborate “wet” fish counters.

So it is time for the dawn of a new US supermarket seafood department. Here is my blueprint.

The frozen seafood is in the freezer aisle, the canned stuff is in the canned aisle, the fresh (by which we mean raw fish – much of its previously frozen and slacked out --) is in the seafood case, the packaged chilled fish is God knows where.