Mary 2, 2022 — Seafood companies around the globe have faced a drastic shortage of workers as a result of the COVID-19 pandemic and its ripple-effects.
Even though many countries are beginning to ease off their more-stringent COVID-19-pandemic-related restrictions, the seafood industry is reported a continued struggle with a scarcity of labor.
Read the full story at SeafoodSource
March 20, 2018 — There’s no disputing these are difficult times for New England fishermen, with ever-tightening regulations, a diminishing catch and the added uncertainty brought on by climate change.
Among the dour news, however, there are hints of hope and optimism among those who feel the nation’s oldest industry still has something to offer.
Take, for example, the city of Gloucester’s outreach at the Seafood Expo North America in Boston earlier this month. The show, which attracts almost 22,000 seafood buyers and processors from more than 100 countries, is seemingly made for folks willing to hustle. And Gloucester was hustling.
For the last four years, the city has used the expo as a way to market itself to the rest of the country and across the world. And the Gloucester Fresh branding effort has paid off, most notably two years ago, when the Ninety Nine Restaurant chain agreed to feature Gloucester-landed haddock on its menu.
This year, the Gloucester crew was touting monkfish, an ugly creature that is nevertheless delicious when prepared by Cape Ann chefs, with a VIP tasting for about 75 buyers and processors. Meanwhile, Sal Di Stefano, the city’s economic development director, was pitching lobsters to a pair of South Korean visitors.
“They told me that all they do is buy Canadian lobsters, but they keep hearing more and more about American lobster,” Di Stefano told reporter Sean Horgan.
“We explained that American lobster is better and that Massachusetts lobsters are the best of the American species. Then we had them talk with (lobsterman) Mark Ring and they were thrilled to actually meet a lobsterman. We wouldn’t have had those interactions if we weren’t here.”
These relationships matter. The connection between Gloucester’s ocean-to-table deal with the Ninety Nine chain continues today, even as the local processors supplying the fish have changed.
“Chef George (Tagarelis) and I have been in our restaurants all week long with general managers and kitchen managers training on our brand-new spring menu, which begins April 2 and features ‘Gloucester Fresh’ simply seasoned fresh haddock,” the chain’s president, Charlie Noyes, said last week. “I’m sure our guests at the Ninety Nine will be as excited as we are that we continue to serve this local favorite.”
Indeed, change is everywhere, even at 170-year-old Gorton’s of Gloucester, one of the nation’s oldest continually operating businesses.
Even as it outlasts the competition, Gorton’s, with 425 employees, has remained an iconic part of the seafood industry, with much of its recent success attributed to trying to “connect with customers in unique ways,” Judson Reis, the company’s president, told members of the Cape Ann Chamber of Commerce earlier this month.
Read the full story at the Gloucester Times
Long-term plan includes possibility of more jobs
March 2, 2018 — Gorton’s is navigating a gale of changing consumer trends and increasing global competition, pushing the venerable Gloucester seafood retailer to continually embrace innovation and change to retain its historic market presence, the company’s president said Thursday.
Judson Reis, speaking at the Cape Ann Chamber of Commerce’s annual economic outlook breakfast, also said the 170-year-old company — one of the nation’s oldest continually operating businesses — is committed to staying in Gloucester.
“It’s part of who we are, it’s part of our DNA,” Reis told breakfasters at The Gloucester House restaurant. “We’ve been here, next year it will be 170 years, so it’s very important part of who we are as a business. We are very committed to staying here.”
The only element that could alter that strategy is if Gorton’s, which operates in what Reis referred to as a “high-cost environment,” lost its ability to operate competitively in the frenzied international frozen seafood retail market.
“And I don’t think that is in the cards any time soon,” Reis said.
Read the full story at the Gloucester Times
December 11, 2017 — The issue of who exactly will run NOAA for the Trump administration is gathering steam within the Beltway and without, with various special interest groups — fishing stakeholders, environmentalists, scientists, politicians et al — weighing in on the nomination of Barry Myers.
Myers, who most recently served as the chief executive officer of the private weather forecasting company AccuWeather, has been criticized in some quarters for lack of a scientific background and fears that he might begin dismantling the National Weather Service to give private weather forecasting companies an advantage.
There also has been concern that Myers would fall in line with other Trump appointees, such as EPA Administrator Scott Pruitt and Energy Secretary Rick Perry, in downplaying the human role in climate change.
And what of fishing? Several stakeholders, such as the Northeast Seafood Coalition, have endorsed Myers’ candidacy, hoping that he will bring a new perspective to the ongoing battle between fishermen and NOAA Fisheries’ science team.
“In our region, NOAA science has struggled to accurately measure the abundance of fish stocks while fisheries management has been guided by management that has served the ‘weakest link’ in the complex,” NSC Executive Director Jackie Odell wrote in the coalition’s endorsement of Myers. “We believe Mr. Myers will bring a fresh and much-needed perspective and approach to strengthening the science underlying the management of our fishery, along with a commitment to achieving sustainability of not only these fish stocks, but also the fishing businesses that rely upon a well-managed fishery.”
Read the full story at the Gloucester Times
October 24th, 2016 — Gorton’s Seafood has been around for 167 years, but Gloucester’s most prominent seafood processor now finds itself sailing through a retail climate as volatile and shifting as any the company has experienced, company executives told a touring group of city and state officials on Friday.
The market turbulence, according to the Gorton’s executives, stems from rapidly evolving consumer demands for healthier choices and convenience, as well as from waves of international competition that have laid siege to the U.S. and Canadian retail frozen seafood markets.
“We are in a very, very competitive business,” said Judson Reis, Gorton’s president and chief executive officer for the past seven years. “We have competitors from all over the world who want to get into this market.”
In the past 10 years, Reis said, more than 800 new brands have entered the North American frozen seafood market from around the world — many of them from out along the Pacific Rim.
“They didn’t all stay,” Reis said. “But that gives you an idea of how competitive a business it is.”
The growth within the frozen seafood market, according to Gorton’s Vice President of Marketing Chris Hussey, is being driven financially by the expanding middle class and overall diversification of the consuming public and culturally by an overarching awareness of the health benefits associated with eating seafood.
Reis said Gorton’s, the largest frozen seafood company in the U.S. and the second largest in Canada through its BlueWater Seafoods subsidiary, is meeting the market challenge with a consumer-centric culture and a commitment to innovation that, taken together, help form the “Gorton’s Way.”
Gorton’s response includes new lines of products — marketed as Delicious Classics, Smart Solutions and Everyday Gourmet — that tap into new consumer demands with more healthy choices, more nuanced packaging and an emphasis on simplicity and convenience.