FISH UPDATE PROGRAM – November 2, 2006

8:00 - 8:15 Registration

8:15 to 8:20 AM Introduction and Session Chair. -- Pamela Tom, Seafood Extension Program Manager, Food Science and Technology Department, UC Davis

8:20 - 8:50 AM . Where do Fish and Shellfish Come From? An overview on sustainable fisheries, the Marine Stewardship Council and California marketing councils -- Christopher Dewees, Marine Fisheries Specialist, UC Sea Grant Extension Program, Wildlife and Fish and Conservation Biology Department, Davis, CA

8:50 - 9:20 AM . What is Fish Farming? An introduction on how fish farming (aquaculture) differs from wild-caught fish. -- Paul Olin, Marine Advisor and Sea Grant Extension Program Director, Santa Rosa , CA

9:20 - 9:50 AM . Subsistence/Recreational Fishing and Seafood Safety. What's understood about exposure to chemical hazards in seafood and public health impacts among anglers and those who consume their catch. -- Carrie Pomeroy, Marine Advisor, Sea Grant Extension Program, Santa Cruz , CA

9:50 – 10:30 AM Seafood: Buying, Handling, Preservation, and Preparation. Tips on how to judge quality, freshness, store, freeze and prepare a variety of seafood species. -- Doris Hicks, Seafood Specialist, Delaware Sea Grant

10:30 - 10:45 AM Break

10:45 – 11:15 AM. Seafood Composition, Nutrition and Health Benefits. An overview on the nutrient composition of fish and shellfish, what factors affect the nutrient content and the role of seafood in the diet. -- Doris Hicks, Seafood Specialist, Delaware Sea Grant, Lewes , DE

11:15 - 11:30 AM . Seafood Internet Resources. An introduction to key sites for reliable seafood information. -- Pamela Tom, UC Seafood Extension Program Manager, Food Science and Technology Department, Davis , CA

11:30 AM - 12:15 PM. KEYNOTE ADDRESS: Eat Seafood...be Happy! Balancing the Benefits and Risks of Seafood Consumption. PCBs, mercury, allergies, omega-3s, Listeria monocytogenes, Vibrio vulnificus, natural toxins, GMOs, histamine, and the list goes on …get the facts and realities of current seafood safety issues and concerns. -- Doris Hicks, Seafood Specialist, Delaware Sea Grant, Lewes , DE

12:15 - 12:20 PM. Seafood Wrap-up and Adjourn

Link to pre-registration: http://ucce.ucdavis.edu/survey/survey.cfm?surveynumber=1514

The target audience includes: food and health educators (e.g., home economists, registered dietitians, nurses and environmental health specialists), seafood professionals, food writers, and others who want to broaden their knowledge on current food and seafood issues. The 1-1/2 days program will be held at the Yolo County University of California Cooperative Extension Office, 70 Cottonwood St. Woodland, CA (approximately 15 minutes away from the Sacramento International Airport).

The Food Update agenda for November 1, 2006 is accessible at: http://seafood.ucdavis.edu/update%20food.htm

Personally I am a proponent of true California cuisine - fresh food in season, prepared in a manner that lets the flavors of the ingredients shine. My favorite fish preparation is a simple saute, bake, or grill with a little salt and maybe some lemon.

Petrale sole is a long-standing favorite. My earliest fish/seafood memory is of going to Fisherman's Wharf with my parents and aunt who was visiting from Texas. We went to Fisherman's Grotto and sat in a booth in the back, I ordered petrale sole. I was 4 and the waitress was worried that I wouldn't be able to finish my dinner. I ate the whole thing down to the parsley — just to prove them wrong. I wanted to make sure that if I wanted sole, my parents would know that I'd eat it all.

Now, I'm married to the fishmonger/fisherman. I get nice fresh sole in season and I still clean my plate.

Cyd - aka Mrs. Mahoney
aka The Fishwife