Shipping up, er, down to Boston

We're gearing up this week for Seafood Expo North America, which is taking place at the Boston Convention and Exposition Center on 16-18 March. As the astute will point out, I can't technically say I'm shipping up to Boston since we're based in Portland, Maine, but given my last name (albeit with a regrettable lack of relation) the reference is almost obligatory.

Celtic punk bands notwithstanding, we're expecting another great event this year. The event is produced by SeafoodSource parent company, Diversified Communications, so we get an inside peek at many of the onsite activities. Our friend Patrick McMurray will be returning to emcee the annual oyster-shucking contest, and he will once again be offering his master class on all the species of oysters — how to eat them, how to serve them and most importantly, how to shuck them without losing a finger.

The show has added two more Master Classes this year. The Maine Lobster Marketing Collaborative is sponsoring a master class on lobster, with Carl Wilson from the Maine Department of Marine Resources describing the species and harvest and Chef Alain Bosse will offer cooking tips. We'll also have a third master class, sponsored by the Alaska Seafood Marketing Institute (ASMI), featuring ASMI's Randy Rice and Karl Uri talking about Alaska salmon, with local Oceanaire Chef Dan Enos on hand for a fileting and cooking demonstration.

Along with more than 1,000 exhibitors at the center, the Seafood Expo conference program will put on a great program of panel discussions about issues that matter to industry leaders, from sustainability to compliance with complex regulations to what the future will hold for the industry. These conferences are sponsored by SeafoodSource and our sister publication, SeaFood Business magazine, and editors from the staff will be moderating several of the discussions. I will be chairing a panel on Sunday, 16 March, talking about the lessons the seafood farming industry can learn from early mortality syndrome and other disease outbreaks, and how sustainable seafood practices today will ensure the next big outbreak will be much more manageable.

SeafoodSource will be on hand to bring you all the news from the show. We'll have articles, running blogs of the day's events and a whole series of video interviews recorded at the show. It's expected to be another huge event, with a who's-who of the seafood industry in attendance. You won't want to miss this event, but if you can't make it, be sure to check in with SeafoodSource starting late Saturday, 15 March, for ongoing full coverage of the show. Either online or in person, we'll see you there!
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