More Consumers are Buying Frozen Seafood to Cook due to Seafood’s Health Benefits – Why Frozen is the New Fresh

 <br /><br /><br /><br />Mark Shinbane, President and CEO of Harvest of the Sea, a pioneer and world leader in high quality, innovative seafood products joins eHealth Radio and the Health News and Nutrition Channels.<br />Listen to host Eric Dye & guest Mark Shinbane discuss the following:<br />We hear that frozen seafood is hitting record sales in the U.S. as more households are continuing to buy frozen seafood that is conveniently ready-to-cook. Tell us about some of these record-breaking seafood consumption statistics.<br />Many consumers think that wild-caught seafood is better for consumption. Can you talk to us about a couple of myth busters: wild versus farm-raised? fresh vs. frozen seafood?<br />Where did the idea for Seafood Medley come from? 

<br />Preparing seafood might seem more difficult than cooking a chicken breast. What is the level of difficulty for cooking chicken vs. your Seafood Medley of scallops, calamari, shrimp and mussels?<br />Where can consumers purchase Seafood Medley?<br />For over 60 years, Harvest of the Sea has been a pioneer and world leader in high quality, innovative seafood products, reflecting the core values of founder Bill Shinbane and his family that continue to drive industry standards today.<br />​At the helm of Harvest of the Sea is President and CEO Mark Shinbane who assumed leadership of the company in 2004. Mark’s journey to the top position began as many do in family-owned businesses – at the bottom, working his way up at every level of the company’s operations. As a boy, Mark started with sweeping floors and continued year-after-year to learn every aspect of the business: unloading trucks in the warehouse, manning the production line, working in the Quality Assurance lab and studying the complexities of importing and manufacturing.<br />​By the time Mark graduated from University of California, Los Angeles with a B.S. in Economics and Accounting, he also had the equivalent of a “degree” in seafood manufacturing. After a brief stint at an accounting firm, he agreed