International Year of the Salmon 2019

A coalition of organizations have declared 2019 as the International Year of the Salmon (IYS).

The International Year of the Salmon is an initiative to inform and stimulate outreach and research that aspires to establish the conditions necessary to ensure the resilience of salmon and people throughout the Northern Hemisphere.

IYS seeks to protect salmon by bringing countries together to share knowledge, raise public awareness and take action.

The extraordinary life histories of salmon in the Northern Hemisphere exposes them to many environmental and human-caused factors influencing their health and abundance.

IYS events are intended to raise awareness of what humans can do to ensure salmon and their habitats are conserved and restored.

There was an opening ceremony for the International Year of the Salmon at the Global Fishery Forum & Seafood Expo 2018.

The IYS North Pacific Opening Event was held at Jack Poole Plaza in downtown Vancouver, British Columbia, Canada.

Hosted by the North Pacific Anadromous Fish Commission (NPAFC) and the Pacific Salmon Foundation, the event drew an audience of media and over 100 leaders in salmon conservation from government, Indigenous groups, NGOs, academia, and industry from around the Pacific Rim.

Seafood Expo North America/Seafood Processing North America

Seafood Expo North America/Seafood Processing North America
Boston Convention Center
March 11-13, 2018

Seafood Expo North America/Seafood Processing North America is North America’s largest seafood trade exposition. The exposition features over 1,340 exhibiting companies from more than 50 countries.

Seafood Expo North America/Seafood Processing North America features fresh and frozen fish and seafood, value added products, processed and packaged fish and seafood, processing and packaging equipment, freight forwarders, logistical services, seafood-industry service providers, and more.

A New Product Showcase will feature the latest seafood products available in North America. Seafood Excellence Awards will recognize the best new products.

Conferences will discuss industry issues, new regulations, innovations, and trends. Attendees include owners, proprietors, executive purchasing managers, category managers, private label program buyers and equipment and packaging buyers from retail, foodservice, and other business categories.

For more infornation, visit" www.seafoodexpo.com/north-america/

What is World Fisheries Day?

World Fisheries Day is celebrated each year on November 21 by fishing communities worldwide.

World Fisheries Day events include rallies, workshops, public meetings, cultural programs, dramas, exhibition, music show, demonstrations, and other activities.

Related Information

National – International Days – Weeks – Months

North American Commercial Fisheries

National Oyster Cook-off 2013

The National Oyster Cook-off was held on October 19 in Leonardtown, Maryland. The annual event is held in conjunction with the St. Mary’s Oyster Festival and the U.S. National Oyster Shucking Championship. More than 15,000 visitors attended the two-day festival which featured rows of vendors offering oyster fare and oyster-themed items.

Fifty chefs from as far away as Oregon entered recipes for consideration in the contest, open to cooks of all skill levels. Of those, nine were selected to attend the St. Mary’s County Oyster Festival, where they competed before a panel of judges.

The judges picked one winner in each of the three categories - hors d’oeuvre, soup/stew and main dish - based on taste and creativity. Reynolds won the overall prize of $1,000, an engraved silver tray and the national title. The other category winners took home cash prizes, ranging from $150 to $300.

Debbie Reynolds of Waldorf took took first place in the main dish category and won the overall grand prize with her Oyster and Chipotle Grits recipe.

Marty Hyson of Millersville won the hors d’oeuvre honor with his Grilled Oyster Reggiano. Winning both soup/stew and People’s Choice was Robert Johnson of Bushwood with his Merchant Mariner Oyster Rockefeller Chowder. Ronna Farley of Rockville earned the Best Presentation Award with her Crispy Oyster and Red Pepper Salsa Bruschetta.

The Oyster Cook-off is sponsored by the Maryland Department of Natural Resources Seafood Marketing Program, the Rotary Club of Lexington Park and the St. Mary’s County Department of Economic Development. Proceeds from the event go to local charities, educational scholarships, assistance grants, and Rotary International projects.

For more information on the National Oyster Cook-off, visit www.usoysterfest.com.

source: MD DNR

Kodiak Alaska Fish Smoking Workshop

Smoking Fish for Fun and Profit is back by popular demand. Scheduled for September 4–6, 2013, the Kodiak workshop is for anyone interested in smoking and salting fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen who want to direct market fish, and commercial operators.

The workshop offers lectures and hands-on activities led by Alexandra Oliveira, University of Alaska Fairbanks seafood scientist at the Kodiak Seafood and Marine Science Center. Faculty members Brian Himelbloom and Brennan Smith, and Sun'aq Tribal Enterprises CEO Chris Sannito, will also teach at the workshop.

Topics are the principles of fish smoking, safety of smoked products, preparation of fish sausage, salting and drying, brining, filleting sockeye for curing and cold smoking, and hot-smoking chum, coho, and black cod.

For more information, visit http://seagrant.uaf.edu/map/workshops/2013/smokingfish/index.php