Dive in the Master Class program

This year’s expo offers three Master Classes to educate attendees on the ins and outs of three major seafood species: salmon, oysters and lobster.

For salmon, the Alaska Seafood Marketing Institute (ASMI) is presenting Dan Enos, executive chef at Oceanaire Seafood Room in Boston, to lead All About Salmon.

“We thought it was a great opportunity to highlight that there are five salmon species,” says Karl Uri, foodservice and marketing specialist for ASMI.

Enos will show off the differences between the species — king, sockeye, coho, keta and pink — found in Alaska waters. Enos will also demonstrate ways to fillet and cook the fish.

Also, Carl Wilson from the Maine Department of Marine Resources will be on hand to present a Master Class on Maine lobster. He describes his part of the presentation as “Biology 101, Fishery 101,” and says in addition to discussions on preparation, he will talk about how lobsters are harvested sustainably. Discards, he says, are usually alive and the traps themselves can be configured for sustainable fishing.

“Traps can be designed to catch specific sizes of lobsters,” he says. The lobster Master Class is sponsored by the Maine Lobster Marketing Collaborative.

Along with these Master Classes, Patrick McMurray, chef-owner of the Starfish Oyster Bed & Grill in Toronto will be returning to the show this year.

McMurray will be reprising the oyster Master Class he did at the 2013 show, covering five distinct species of oysters and demonstrating the proper oyster shucking technique. The information will serve as a primer on oysters for shellfish dealers and restaurateurs alike who are looking to add the bivalve to their offerings.

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