Using data management technology to trace the fish in your dish
New York
"MOST people don't think data management is sexy," says Jared Auerbach, owner of Red's Best, a seafood distributor in Boston. Most don't associate it with fishing, either. But Mr Auerbach and a few other seafood entrepreneurs are using technology to lift the curtain on the murky details surrounding where and how fish are caught in US waters.
Beyond Maine lobster, Maryland crabs and Gulf shrimp, fish has been largely ignored by foodies obsessing over the provenance of their meals, even though seafood travels a complex path. Until recently, diners weren't asking many questions about where it came from, which meant restaurants and retailers didn't feel a need to provide the information.
Much of what's sold has been seen as "just a packaged, nondescript fish fillet with no skin", says Beth Lowell, who works in the seafood-fraud prevention department at Oceana, an international ocean conservation advocacy group. "Seafood has been behind the curve on both traceability and transparency.…
BT is now on Telegram!
For daily updates on weekdays and specially selected content for the weekend. Subscribe to t.me/BizTimes
Consumer & Healthcare
China knockoff raid jolts a global throng of fake-fashion influencers
Apparel company Express seeks quick bankruptcy sale
Mattel posts narrower loss, thanks to Hot Wheels growth and lower costs
Starbucks set for talks with unionised US stores
Gucci-owner Kering posts 10% drop in Q1 sales on sluggish Chinese demand
China bubble-tea chain Chabaidao plunges on Hong Kong debut