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Access all twenty one available Seafood Expo Global 2022 conference session videos.
Long a revered culinary tradition in Japan, sushi is now a global phenomenon. Sushi-focused restaurants can now be found in every corner of the United States and Europe, and most urban areas around the world, from Buenos Aires to Brisbane to Beijing.
Seeing, Connecting and Accelerating Transformation Systems in the Gulf of Maine
The Impact of the Canadian Elections on Seafood: Wild Fisheries
The State of Salmon Hatchery Science and the Role Hatcheries Play in Coastal Communities and Seafood
This webinar will discuss seafood preservation challenges and means to address the problems - from harvesting, processing, packaging and transportation. It will give an overview of DeepChill solution with specific case studies. Short Q&A session with subject matter experts will follow.
Build Customer Confidence Today While Planning for Tomorrow: Tips and Digital Solutions for Communication, Demand Forecasting, and Leveraging Analytics
Moderator: Peter Quinter, GrayRobinson, P.A.
Speakers:
Dean Leaman, Certified Group
Todd Owen, Cross Border Advisory Network, LLC
The two major Federal law enforcement agencies, Food and Drug Administration (FDA) and U.S. Customs and Border Protection (Customs) regulate the importation and distribution of seafood and fishery products in the United States. The FDA uses a methodology to target and inspect imported seafood, then allow it to proceed or refuse its entry into the United States. Customs also targets and inspects seafood shipments and has a new Withhold Release Order process to prohibit the importation of seafood made with forced labor. Customs continues collecting antidumping duties on shrimp from India, fish fillets from Vietnam, and many other seafood products from around the world. There are several penalties for importing misbranded or adulterated seafood. Learn how to lower your risk of being targeted and what to do when your seafood is selected for examination or your company has been added to the FDA's Import Alert list.
Seafood advocate, celebrity chef, and prolific author Barton Seaver has written a new book, “American Seafood – Heritage, Culture and Cookery from Sea to Shining Sea.” It offers an extended into the country’s fisheries, looking at their history, culture, culinary uses, and impact on the country. In an open-ended discussion, Seaver will discuss what he learned while researching and writing the book, his views on the importance of seafood sustainability efforts, his thesis that Americans should be eating more American seafood, and his views on what the seafood industry can do to make that happen.
