Boston blog: Day One

5:00: High Liner Foods announced today that they are teaming up with the Wild Salmon Center conservation group to form a new project to boost Pan Pacific wild salmon populations.

The goal, according to a release from High Liner, is to increase volumes to 75 percent of total Pan Pacific production. Right now, only 50 percent was certified as sustainable or under assessment.

The Wild Salmon FIP will focus on supporting salmon fishery improvements with the goal of achieving MSC certification.. Key improvements include: strengthening compliance and enforcement, mitigating impacts of hatchery programs on wild fish, and reducing bycatch and other impacts on endangered species.

 12:15: Attended three panel discussions on seafood mislabeling. Various speakers, including Beth Daley, one of the reporters who investigated the issue among Boston-area seafood restaurants and suppliers for the Boston Globe. Lots of perspectives, and lots of ideas on how to improve the problem.

 11:30: Talked with Michael McCourt, president of M&M Label Company about how he is using his products to help combat seafood mislabeling. Recent media reports of seafood being distributed under in accurate labels has left consumers wondering what they are really eating.

"I think people don't know what to do," he said.

His products allow restaurant companies — and their suppliers — to label all of their products properly, so everyone knows everything about a particular piece of seafood, from vendor to species to country to even the captain of the ship that landed it, all designed to make it easier for restaurants to track where their food comes from.

"We have a way to help people print a label for seafood products that they can track throughout their facility," he said.

9:30: Met with Shaun Davis, aka Chef BIG Shake, who is showcasing the Original Shrimp Burger. Chef Shaun is hoping to use his product to promote healthier alternatives to the traditional hamburger. Video interview to appear on the site later today.

8:30: Met with Keith Singleton to talk about a new cook-in-bag product. Designed to make preparing seafood easier, the frozen packages contain ready-to-cook seafood in a variety of sauces. They are designed to pop in the oven right in the bag. Video interview to appear on the site later today.


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