The National Aquaculture Association offers workshops for culinary education programs across the country. This workshop, designed specifically for future chefs and food professionals, provides an overview of U.S. aquaculture including methods of production, sustainability, feeds, environmental impacts, common and emerging species, food safety concerns, third party certification programs, seafood inspection, new technologies, and important health benefits of increased seafood consumption. This information is critical to dispel some of the misinformation and disinformation that swirls around aquaculture production. It is an opportunity to have your questions answered by experts. The workshop can be tailored to fit the specific requirements of your school.
Over two-thirds of all fish and seafood consumption in the United States takes place in restaurants. Diners want seafood, but how can you plan ahead and maintain your profit margins when seafood is subject to drastic swings in price and supply? Buying U.S. farm-raised seafood is the answer. The quality, price, and supply of aquacultured (farm-raised) fish and shellfish tend to be consistent. In addition, because of federal and state oversight, serving U.S. farm-raised products can help meet your customers’ expectations that the fish and shellfish are sustainable, environmentally-friendly, high quality, and wholesome.
All participants receive a packet of take-home information for future reference.
Please don’t hesitate to contact the National Aquaculture Association if you would like additional information about this program.