Latest news with #ChickenoftheSea
Nikkei Asia
4 days ago
- Business
- Nikkei Asia
Trump tariffs pinch Southeast Asian firms, from tuna to electronics
TOKYO -- U.S. President Donald Trump's sweeping tariffs are weighing on earnings of Southeast Asian companies, with canned tuna manufacturer Thai Union downgrading its forecast and an electronics manufacturer warning of a potential impact after July. Thai Union, which owns U.S.-based Chicken of the Sea, has revised its sales growth for the year ending December from the previous 3%-4% to 1%-3%, assuming a blanket 10% tariff announced in early April by Trump.
Malaysian Reserve
25-04-2025
- Entertainment
- Malaysian Reserve
NEW FLAVOR ALERT! CHICKEN OF THE SEA® LAUNCHES ITS MOST INTENSE TUNA PACKET YET
EL SEGUNDO, Calif., April 24, 2025 /PRNewswire/ — Chicken of the Sea is delivering its most intense flavor yet – NEW Chicken of the Sea Wild Caught Light Tuna Packet with Ghost Pepper. Yes, ghost pepper. As in, one of the hottest chilies in the world! Officially available for a limited time, your favorite wild caught tuna is now infused with deliciously scorching spice. Packed with heat, Chicken of the Sea Wild Caught Light Tuna Packet with Ghost Pepper features 15g of lean protein, omega 3's and only 90 calories per packet. Whether you're grabbing an on-the-go snack or looking for a flavor kick, consumers won't want to miss out on the brand's most intense flavor yet. Try it on its own, scooped with a tortilla chip, over rice or paired with your favorite recipe. 'At Chicken of the Sea, we keep a close eye on emerging trends and flavor conversations to ensure we're delivering exciting and relevant flavor options for consumers to enjoy,' says Griffin Raasch, Director of Marketing, Chicken of the Sea. 'With the growing popularity of spicy foods, we are excited to join the conversation and bring fans our hottest flavor yet, boldly seasoned with ghost pepper.' In support of its hottest flavor offering, Chicken of the Sea is daring all spice fans to put their taste buds to the test and try the new Chicken of the Sea Wild Caught Light Tuna Packet with Ghost Pepper. See if YOU can withstand the ghost pepper heat and finish the tuna packet in under a minute. Be sure to have your emergency glass of milk ready! Think you're brave enough to participate? Check out for where to purchase and tag us on social using #DareToTryTuna and @ChickenoftheSeaOfficial on Instagram or @ChickenoftheSea on TikTok. We'll be resharing our favorites, so have fun and dare your friends. Sensitive to spice? Check with your doctor first. 18+ only. About Chicken of the Sea®: Chicken of the Sea understands one universal truth – good food makes you feel good! That's why we are dedicated to bringing wild caught happiness to every household by delivering convenient and affordable protein options made with the best sourced seafood for more than 100 years. Whether you're getting creative in the kitchen or just looking for an on-the-go snack, Chicken of the Sea has something for you, including an expansive portfolio of tuna, salmon, clams, crab, oysters, mackerel and sardines in cans, packets, kits and cups. And because we believe we can't be truly healthy and happy if our world isn't too, we're supporting SeaChange 2030, Thai Union's sustainability pledge, committed to being stewards of the sea and our society, always looking for ways to do more and do better. To learn more about which Chicken of the Sea product is the one for you, visit or follow Chicken of the Sea on Instagram, Facebook, TikTok and Pinterest. Media ContactAnna Politzapolitz@
Forbes
01-04-2025
- Entertainment
- Forbes
New York Restaurants April 2025: Where To Go—Or Not
Pitt's Edible enlightenment from our eatery experts and colleagues Monie Begley, Richard Nalley and Randall Lane, as well as brothers Bob, Kip and Tim. The View A new wonder has been reborn in Times Square: the 360-degree rotating restaurant and lounge on the 47th and 48th floors of the Marriott Marquis. The aerial views are spectacular, adding to an evening spent sipping special cocktails and eating delicious American fare. Iconic restaurateur Danny Meyer was enlisted to create just the right setting and kitchen for this 200-seat experience. East Coast oysters presented with a tangy mignonette sauce and the plump jumbo lump blue crab cake on a bed of remoulade are delectable, as is the classic iceberg salad topped with creamy blue cheese dressing, a quail egg and lardons. Main courses include a rosy and substantial prime rib, four other steak and chop offerings, black bass en papillote, lobster spaghetti, roasted chicken and a charbroiled burger. Don't miss out on the sky-high chocolate layer cake drizzled in a caramel sauce. Upon arriving on the 20th floor, you are directed to a living room-like setting with a bar at the end. Though billed as 'luxe,' the menu is disappointing. The market crudité consists of masses of hummus and chickpeas, a few carrots and radish slices. Chicken of the Sea tuna on toast is better than the crispy yellow- fin tuna tartare with avocado mousse. The smash burger is a good, but not great, burger. The caviar deviled eggs took nearly 30 minutes to arrive. As for desserts, the New York cheesecake is dry and crumbly, and the chocolate chip cookie ice cream sandwich is a symphony of solid caloric sogginess. Pitt's A lively new addition to the burgeoning Red Hook foodie dining scene. The decor in this small corner storefront is a semi-campy take on Gilded Age dining. The Franco/Southern menu is brief but eclectic and studded with gems. Start with the pork-fat fried peanuts or the veal sweetbreads over yellow eye beans. Move on to the lamb rump frites with mustard butter and salad du jour or the heritage pork chop over cardamom-braised chard. Crown the experience with the foam-light pancake soufflé. Time and Tide This sleek relative newcomer is housed in a long, narrow space with chairs and banquettes that bring to mind a sushi bar. Extravagant and tasty is the caviar with potato chips, but not as tasty as the lemon butter crab tagliatelle. For entrées try the halibut pithivier, a confection of fish wrapped in mushroom duxelles and classic puff pastry, or the seared swordfish in brown butter and thyme. The grilled strip steak with a soy glaze and onion rings is equally delicious. For dessert you can't go wrong with the panna cotta, tarte tatin or chocolate mousse. The space is airy, the acoustics great, the service professional and the fare equal to that at its parent townhouse at 6 Bond Street. The $48-per-person prix-fixe luncheon menu is a steal. The vegetable tempura is crispy and fresh; the maitake mushroom soup with porcini oil and crispy potato is ideal on a blustery day. The classic BondST sushi disappears quickly, and the braised short ribs with puréed potatoes and celeriac doesn't need a knife. The mochi here deserves a capital 'M,' and the Japanese whiskey bread pudding with a toffee glaze and vanilla ice cream is divine. Brass A stage-set-perfect romantic-throwback brasserie with lots of 'brass,' polished paneling, mosaic-tile floor, Léger-like paintings and formally clad, white-aproned waitstaff. The food and service are both hit-or-miss, but prices are uniformly stiff. A highlight is the golden Amish chicken roulade for two ($135), composed of medallions stuffed with herbs rolled inside perfectly crisped chicken skin (though with a stingy squirt of the wonderful celeriac-potato purée). Less successful is the bland and not-quite-hearty pot-au-feu ($63), with a list of classic ingredients that promise much more. This is an impressive destination for a date or business dinner, with the added attraction of the soaring, low-lit Tusk Bar. Just don't expect to be wafted to Montparnasse. Four twenty five A new favorite restaurant in the city, this Jean-Georges outpost is wonderfully reminiscent of the Pool Room at the old Four Seasons: paneled walls, high ceilings, retro furniture and floor-to-ceiling windows covered in tight mesh-like sheers evoke its serene atmosphere. To be able to have a conversation while enjoying fabulous food is an absolute delight. The amuse-bouche has one craving what's to come. The octopus and squid à la plancha with kohlrabi slaw is rivaled only by the peekytoe crab salad with tempura-like onion rings, gem lettuce and Russian dressing. The chocolate almond caramel custard and the apple confit are both sublime.
