Getting to the bottom of Red Lobster's 'Endless Shrimp'

Rising seafood prices heat grill for unofficial summer kickoff

chatgptimagemay212026094826pm-e1779416935610-300x163.png [https://www.undercurrentnews.com/wp-content/uploads/2026/05/chatgptimagemay212026094826pm-e1779416935610-300x163.png]https://www.undercurrentnews.com/wp-content/uploads/2026/05/chatgptimagemay212026094826pm-e1779416935610.png The unofficial start of summer is here and we're ready to throw some tuna steaks on the grill

Tariffs, tight supply, rising prices squeeze seafood industry

wildalaskapollockgapp14--oniceagain-e1703751813552-300x163.jpg [https://www.undercurrentnews.com/wp-content/uploads/2023/06/wildalaskapollockgapp14--oniceagain-e1703751813552-300x163.jpg]https://www.undercurrentnews.com/wp-content/uploads/2023/06/wildalaskapollockgapp14--oniceagain-e1703751813552.jpg Undercurrent editor-in-chief Tom Seaman joins the pod to explain how shrinking pollock inventories, sanctions on Russian producers, lower production and surging demand have sent prices to record highs

From Alaska politics to Maine fried seafood

2025120719.13.19-e1765102958152-300x162.png [https://www.undercurrentnews.com/wp-content/uploads/2025/12/2025120719.13.19-e1765102958152-300x162.png]https://www.undercurrentnews.com/wp-content/uploads/2025/12/2025120719.13.19-e1765102958152.png Undercurrent's Jacob Resneck joins the pod to talk about the election year in Alaska and how the pollock fishery got dragged into it

Digesting Seafood Expo Global's big headlines

ddb53029b3c34668955a4b2560c033c4.jpg [https://www.undercurrentnews.com/wp-content/uploads/2026/04/ddb53029b3c34668955a4b2560c033c4.jpg]https://www.undercurrentnews.com/wp-content/uploads/2026/04/ddb53029b3c34668955a4b2560c033c4.jpg Get ready for a fast-paced roundup of the biggest stories to break at Seafood Expo Global in Barcelona, Spain

Getting to the bottom of Red Lobster's 'Endless Shrimp'

img2638.jpg [https://www.undercurrentnews.com/wp-content/uploads/2026/04/img2638.jpg]https://www.undercurrentnews.com/wp-content/uploads/2026/04/img2638.jpg This might be the most delicious episode of Catch the Current to date