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How do you see seafood? Seafood In-Service Training - Shared screen with speaker view
Katherine Allen
01:01:56
Thanks for the overview of the first day. It helps to reinforce the messages and make sure they were clear! Appreciate that Angela!
Virgilia Zabala
01:03:07
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.
chris Verlinde
01:04:20
Thanks Virgilia.
Laura Tiu
01:05:40
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
Libby Carnahan
01:06:02
I wish you could "like" comments in chat :-).
Libby Carnahan
01:06:13
Thanks Laura.
Laura Tiu
01:07:29
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
chris Verlinde
01:12:24
Sea food list https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-seafood-list
chris Verlinde
01:15:04
Fl Statutes:http://leg.state.fl.us/Statutes/index.cfm?App_mode=Display_Statute&Search_String=&URL=0500-0599/0509/Sections/0509.292.html
Razieh Farzad
01:15:17
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.
chris Verlinde
01:15:41
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
Michael Hall
01:17:17
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
Laura Tiu
01:19:28
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
Virgilia Zabala
01:22:28
Thank you so much for these resources! I have a lot to learn, and I’m looking forward to it :)
Donny Spurlock
01:23:27
FDACS has a routine sampling program and fish does get tested for species identification.
chris Verlinde
01:24:21
https://myfwc.com/research/saltwater/fishstats/recreational-fisheries/faq/#:~:text=It%20is%20illegal%20to%20sell,licenses%20may%20also%20be%20required.
chris Verlinde
01:25:40
FDACS seafood info: https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Seafood-Products
Michael Hall
01:26:22
Can you please email me the link where that verbiage was used regarding Grouper?
Vincent Encomio
01:28:09
no COOL.
Darren Lowe
01:28:11
no country of origin
chris Verlinde
01:28:29
Michael, Do you mean from Fl Statutes?
Laura Tiu
01:30:36
Micheal, we will include that information in our resource packet sent out after the webinar. Thanks for the suggestion.
Marcy Cockrell
01:39:10
Florida clams are included in Fresh From Florida: https://www.followfreshfromflorida.com/recipes/?c=all&i=clams
Marcy Cockrell
01:39:32
https://www.followfreshfromflorida.com/whats-in-season/
Marcy Cockrell
01:42:28
Here is the application for FFF for more info on what is eligible for anyone interested: http://forms.freshfromflorida.com/06203.pdf
Marcy Cockrell
01:45:53
Our most recent aquaculture industry overview put out earlier this year: https://www.fdacs.gov/content/download/91723/file/2020IndustryOverview-April.pdf
Michael Hall
01:45:58
https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Seafood-Products
Marcy Cockrell
01:46:23
Feel free to email me with questions on the overview report: marcy.cockrell@fdacs.gov
Virgilia Zabala
01:47:35
That helps, yes.
Virgilia Zabala
01:47:48
Thank you!
Will D.
02:05:28
Algae seafood? Not a raw agricultural product?
Erik Lovestrand
02:08:01
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
Erik Lovestrand
02:09:27
Florida Sea Grant Source for HACCP manuals: https://www.flseagrant.org/seafood/haccp/
Erik Lovestrand
02:15:41
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
Erik Lovestrand
02:16:41
Federal Inspection Marks for Fishery Products : https://www.st.nmfs.noaa.gov/st1/fus/fus98/fim-fp98.pdf
Erik Lovestrand
02:21:08
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.
Will D.
02:23:31
Food safety videos on YouTube seem popular for training.
Erik Lovestrand
02:29:57
NOAA’s “SIMP Compliance Guide”: https://www.iuufishing.noaa.gov/Portals/33/SIMPComplianceGuide2018rev.pdf?ver=2018-12-11-172442-553
Erik Lovestrand
02:38:05
Best Aquaculture Practices Standards: https://www.bapcertification.org/Standards
Erik Lovestrand
02:38:46
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
Erik Lovestrand
02:39:45
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
Angela Collins
03:08:32
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/
Angela Collins
03:17:07
Cell based fish (Rubio et al 2019: https://www.frontiersin.org/articles/10.3389/fsufs.2019.00043/full)
Angela Collins
03:19:58
KFC's 3D printed chicken: https://www.pcmag.com/news/kfc-to-3d-print-chicken-using-lab-grown-meat-of-the-future
Vincent Encomio
03:22:51
what other marine cell lines are currently being researched or developed?
Laura Tiu
03:23:24
Have you tried any of the cell based products?
Brittany Scharf
03:23:53
Any allergen concerns with the cell-based products?
Laura Tiu
03:24:59
I wonder if fish genetics (ie fast growing) would impact the growth of the cell based product growth.
Will D.
03:25:03
Pathogen growth/concerns for cultured foods?
Ly Nguyen
03:25:08
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?
Vincent Encomio
03:25:33
are plant-based products being used for processed products? thinking of fish sticks or fish patties as examples - seems like this would very impactful
Heidi Copeland
03:33:36
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..
Heidi Copeland
03:34:13
Sorry about that message.... had no idea... something was in my cut and paste...
Heidi Copeland
03:34:44
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.
Razieh Farzad
03:35:14
Good document on alternative proteins
Darren Lowe
03:36:29
guru
Vincent Encomio
03:37:00
are there CEUs for FL seafood industry members?
Libby Carnahan
03:37:29
Seafood at Your FIngertips! Let's do an Asian Market special!
Libby Carnahan
03:37:39
What do I do with salted cod at Aldi?!
Vincent Encomio
03:38:46
I can do a Filipino breakfast with bangus (milkfish)
Darren Lowe
03:40:10
No, once the HACCP training is completed, no further training is required
Donny Spurlock
03:40:22
Allergen training per the 21 cfr 117
Heidi Copeland
03:41:31
Can we use these materials to teach from?
Heidi Copeland
03:41:55
Wonderful! This was fantastic IST!
Joanne Cooper
03:43:03
I can not submit on the poll
Ada Medina-Solorzano
03:43:40
scroll down and answer the last question
Frank Kilgore
03:43:57
How does NOAA estimate recreational landings when they allocate commercial catch shares?
Joanne Cooper
03:44:04
Got it!
Bhisham Ojha
03:44:40
Thanks everyone
Vincent Encomio
03:44:41
bacalhau - Portuguese dish
Joanne Cooper
03:44:44
Thank you for an excellent informative program!
Heidi Copeland
03:44:44
Thank you again! I learned a lot! Perhaps they had their mute on!
Kimberly Juiliano
03:45:03
Thank you for the presentations!
Virgilia Zabala
03:45:04
Thank you so much. I didn’t know what to expect, and I learned a lot more than I could’ve expected to!
Heidi Copeland
03:45:06
You have to soak it for 24 hours etc...
Heidi Copeland
03:45:21
Very popular in Italian cooking
Vincent Encomio
03:45:25
soak it at least overnight to wash out the salt. salt cod fritters are awesome! another Portuguese dish.
Ada Medina-Solorzano
03:45:43
I have a good old Puertorrican recipe
Heidi Copeland
03:46:33
I am suspect of all of the additives in these faux products... should I be?
ray collada
03:46:39
soak in water removing the water several times before cooking with onions peppers lots of EVOO
VANESSA EWAN
03:46:49
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
Ada Medina-Solorzano
03:49:03
What about sulfites?
Myriam Perdomo-Pabon
03:53:24
THANKS FOLKS FOR A GREAT PRESENTATION
Ada Medina-Solorzano
03:53:57
Thank you all. I learned a lot!
Donny Spurlock
03:53:58
Great presentations !!! Thank you.
Nelly Nelson
03:54:01
Thank you!!!
Darren Lowe
03:54:10
Thank you
Vincent Encomio
03:54:14
thank you! really good stuff!
Fausto Ferrer
03:54:19
Thank you
Terry Taynton
03:54:21
Thank you I would love to here more
ray collada
03:54:22
Thanks Guys and Gals what a great presentation
Ada Medina-Solorzano
03:54:31
I prefer old salt as preservative!