The key word in seafood departments these days is convenience. Consumer demand for quick and easy meals has changed how retailers prepare and merchandise their seafood offerings. “There’s still a huge intimidation factor [with seafood] and how to cook it, how not to overcook it. So the more a retailer can take away the uncertainty, the better it is to reach a broader range of consumers,” said Neil Stern, a senior partner with Chicago-based consultant group McMillan ...
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