Dear Seafood List:
I sent this workshop announcement out to several food safety and
nutrition listserves, but thought you may know of someone who might be
interested Thank you!
Doris Hicks
Dear Food Educator:
How much do you know about seafood? Can you answer these questions?
Q. – Exactly what is Seafood? What are the best ways to store and
prepare seafood?
Q. – What is one of the fastest growing food commodities in the US?
Q. – How would you like to learn the answer to these and other questions
regarding aquatic foods in a hands-on, relaxing way? Did I mention – AT
THE BEACH? Well, read on in the attached brochure and join us on
September 11-13, 2002 in Lewes, DE for SEAFOOD SENSE.
If you have questions about the program or trouble opening the file,
please let me know and I will forward a copy the way you prefer. You
may also visit the following URL to see the brochure.
http://www.ocean.udel.edu/mas/seafood/seafoodsense.html
Sincerely,
Doris Hicks
Seafood Specialist
ANSWERS:
Fish and shellfish can come from fresh or salt water, but are often just
called seafood. Most seafood is wild caught and farm-raised fish is one
of the fastest growing commodities in the US. If you consider plants,
such as kelp or nori seaweed, a title like aquatic food products might
encompass all of the above. Some cookbook authors have used the term
water foods.
We are also pleased to announce that the Commission on Dietetic
Registration
has awarded 12 Continuing Professional Education (CPE) credits from the
American Dietetic Association (ADA) for this workshop.
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