Thanks for the overview of the first day. It helps to reinforce the messages and make sure they were clear! Appreciate that Angela!
Questions for later: how much aquaculture does Florida currently do? What are some barriers to increasing aquaculture in Florida? I would think higher degree of aquaculture could help offset imports (to a slight degree). Final question: Dr. Otwell mentioned he would discuss differences in EPA/DHA in farm-raised vs. wild-caught. Could you elaborate on that, please? This has been an extremely informational IST to me as an FCS agent. This is mostly new to me.
FDACS has recently published an aquaculture industry summary (2020) that has a lot of good information. https://www.fdacs.gov/content/download/91723/file/2020IndustryOverview-April.pdf
I wish you could "like" comments in chat :-).
Here is also a new publication from University of Florida outlining the opportunities and obstacles to aquaculture in Florida: https://edis.ifas.ufl.edu/fa221
Sea food list https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-seafood-list
Regarding EPA/DHA content of farmed vs wild caught : https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/advisory-report/appendix-e-2/appendix-e-238#:~:text=In%20contrast%2C%20farmed%20low%2Dtrophic,total%20fat%20than%20wild%20caught.
Cool brochure and video, USDA infohttps://www.ams.usda.gov/sites/default/files/media/COOLBrochureRetailer.pdfhttps://www.youtube.com/watch?v=19h0QNbi3IM&feature=youtu.behttps://www.ams.usda.gov/rules-regulations/cool
FDACS phone number for reporting suspected misbranding is up-to-date. Complaints can also be submitted online https://www.fdacs.gov/Contact-Us/File-a-Complaint/File-a-Complaint-About-a-Food-Product-or-Food-Business
76 fish species tested (2014) for EPA/DHA publication in Lipids journal. Unfortunately, you need journal access to read. Cladis DP, Kleiner AC, Freiser HH, Santerre CR. Fatty acid profiles of commercially available finfish fillets in the United States. Lipids. 2014;49(10):1005-1018. doi:10.1007/s11745-014-3932-5
Thank you so much for these resources! I have a lot to learn, and I’m looking forward to it :)
FDACS has a routine sampling program and fish does get tested for species identification.
FDACS seafood info: https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Seafood-Products
Can you please email me the link where that verbiage was used regarding Grouper?
no country of origin
Michael, Do you mean from Fl Statutes?
Micheal, we will include that information in our resource packet sent out after the webinar. Thanks for the suggestion.
Florida clams are included in Fresh From Florida: https://www.followfreshfromflorida.com/recipes/?c=all&i=clams
Here is the application for FFF for more info on what is eligible for anyone interested: http://forms.freshfromflorida.com/06203.pdf
Our most recent aquaculture industry overview put out earlier this year: https://www.fdacs.gov/content/download/91723/file/2020IndustryOverview-April.pdf
Feel free to email me with questions on the overview report: firstname.lastname@example.org
That helps, yes.
Algae seafood? Not a raw agricultural product?
FDA’s “Guidance for Industry: Questions and Answers on HACCP Regulation for Fish and Fishery Products”: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-questions-and-answers-haccp-regulation-fish-and-fishery-products
Florida Sea Grant Source for HACCP manuals: https://www.flseagrant.org/seafood/haccp/
The Gold book is the entire FDA guide for fish and fishery hazards with info on controls for HACCP plans. Thanks for your question Donny
Federal Inspection Marks for Fishery Products : https://www.st.nmfs.noaa.gov/st1/fus/fus98/fim-fp98.pdf
NOAA’s Seafood Traceability Program: https://www.fisheries.noaa.gov/national/aquaculture/seafood-traceability-program#:~:text=NOAA%20Fisheries%20has%20issued%20a,Import%20Monitoring%20Program%20(SIMP).&text=Shrimp%20at%20seafood%20market.
Food safety videos on YouTube seem popular for training.
NOAA’s “SIMP Compliance Guide”: https://www.iuufishing.noaa.gov/Portals/33/SIMPComplianceGuide2018rev.pdf?ver=2018-12-11-172442-553
Best Aquaculture Practices Standards: https://www.bapcertification.org/Standards
Coordinating Working Party (CWP) Handbook: http://www.fao.org/cwp-on-fishery-statistics/handbook/en/De-Coding Seafood Eco-Labels: https://www.ftc.gov/sites/default/files/documents/public_comments/guides-use-environmental-marketing-claims-project-no.p954501-00152%C2%A0/00152-56693.pdf
Best Aquaculture Practices for Mollusk Farms: https://www.bapcertification.org/Downloadables/pdf/standards/PI%20-%20Standard%20-%20Mollusk%20Farms%20-%20Issue%201.0%20-%2001-May-2016.pdf
Today's speaker bios: Dr. Steve Otwell https://www.flseagrant.org/about/otwell/ and Dr. Razieh Farzad: https://fshn.ifas.ufl.edu/about/staff/razieh-farzad/
Cell based fish (Rubio et al 2019: https://www.frontiersin.org/articles/10.3389/fsufs.2019.00043/full)
KFC's 3D printed chicken: https://www.pcmag.com/news/kfc-to-3d-print-chicken-using-lab-grown-meat-of-the-future
what other marine cell lines are currently being researched or developed?
Have you tried any of the cell based products?
Any allergen concerns with the cell-based products?
I wonder if fish genetics (ie fast growing) would impact the growth of the cell based product growth.
Pathogen growth/concerns for cultured foods?
When you mentioned about transparency of seafood information, any further suggestion in terms of policy that suppliers especially restaurants can provide more information (sustainable certification) on the fish entrée to customer?
are plant-based products being used for processed products? thinking of fish sticks or fish patties as examples - seems like this would very impactful
I notice in Aisian Financial ControlThese facts show whether there is a right to direct orcontrol the business part of the work. For example:Significant Investment – if you have a significantinvestment in your work, you may be an independentcontractor. While there is no precise dollar test, theinvestment must have substance. However, a significant investment is not necessary to be an independentcontractor.Expenses – if you are not reimbursed for some or allbusiness expenses, then you may be an independentcontractor, especially if your unreimbursed businessexpenses are high.Opportunity for Profit or Loss – if you canrealize a profit or incur a loss, this suggests that youI notice in Asian markets a lot of dried seafood products. I would be interested knowing about how to actually use these items..
Sorry about that message.... had no idea... something was in my cut and paste...
I am wondering about all the dried products that I see in the Asian markets. I would like to know how to use these products.
Good document on alternative proteins
are there CEUs for FL seafood industry members?
Seafood at Your FIngertips! Let's do an Asian Market special!
What do I do with salted cod at Aldi?!
I can do a Filipino breakfast with bangus (milkfish)
No, once the HACCP training is completed, no further training is required
Allergen training per the 21 cfr 117
Can we use these materials to teach from?
Wonderful! This was fantastic IST!
I can not submit on the poll
scroll down and answer the last question
How does NOAA estimate recreational landings when they allocate commercial catch shares?
bacalhau - Portuguese dish
Thank you for an excellent informative program!
Thank you again! I learned a lot! Perhaps they had their mute on!
Thank you for the presentations!
Thank you so much. I didn’t know what to expect, and I learned a lot more than I could’ve expected to!
You have to soak it for 24 hours etc...
Very popular in Italian cooking
soak it at least overnight to wash out the salt. salt cod fritters are awesome! another Portuguese dish.
I have a good old Puertorrican recipe
I am suspect of all of the additives in these faux products... should I be?
soak in water removing the water several times before cooking with onions peppers lots of EVOO
it's used in the national dish in jamaica.. u can soak it or just boil and use in any dish u like..we use this with ackee
What about sulfites?
THANKS FOLKS FOR A GREAT PRESENTATION
Thank you all. I learned a lot!
Great presentations !!! Thank you.
thank you! really good stuff!
Thank you I would love to here more
Thanks Guys and Gals what a great presentation
I prefer old salt as preservative!