NFI's 24th Annual Chowder Party
Join us to celebrate NFI's 24th Annual Chowder Party to be held on Saturday, March 10th, at the beautiful Westin Boston Waterfront, conveniently located adjacent to the Boston Convention Center! Blount Fine Foods will once again provide the fabulous chowder for the event.
NFI would like to give a special thanks to our 2012 Chowder Party sponsors: Blount Fine Foods, Baader, Urner Barry, Diversified Business Communications, SeaFood Business and SeafoodSource.com. Thank you for continuing to support NFI!
To register for the event, click here or contact NFI at 703.752.8883 or tolsen@nfi.org
East Coast Sensory Workshop
The National Fisheries Institute in cooperation with the U.S. Food and Drug Administration, USDC/NOAA-Seafood Inspection Program, and the California Sea Grant Program invites you to participate in an introductory level course for inspectors, quality control professionals, purchasing agents, and anyone wishing to polish their sensory skills. This workshop will take place at the NOAA facility in Gloucester, MASS March 14-15 following the International Boston Seafood Show.
Species to be presented are CO treated frozen tuna, canned sardines, shrimp, pasteurized crab meat, and raw, cold and hot smoked salmon. The class is basically a hands on workshop in decomposition led by Sensory Expert Jim Barnett (FDA retired), Mike McLendon (FDA National Sensory Expert), and experts from NOAA. However, there will be short lectures on sensory evaluation and current issues in importing seafood. You will learn FDA sensory evaluation methods and FDA criteria for decomposition.
To register for the course, click here. Questions? Please contact Dana Landers at 703.752.8882 or dlanders@nfi.org.
2012 NFI Spring Political Meeting
May 15 - 17, 2012
Mandarin Oriental
Washington, DC
