All in person workshops around the state have been postponed until the further notice. Please look for our virtual workshops and webinars starting in April.  

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https://vsu.zoom.us/j/84078366270?pwd=QThRL3JWcVYwTXB0UWdNbGc5NE9JZz09

Meeting ID: 840 7836 6270

Passcode: 740306

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Meeting ID: 840 7836 6270

 Find your local number: https://vsu.zoom.us/u/kKeWSAobZ

  Our last sessionwas very productive in the initial development of a program dealing with how toincrease the consumption of Seafood among consumers. This would be conducted inAugust. The current per cap consumption of Seafood is ~15 lbs.

 Possible Title: Eat More Fish!

Topics to Cover:

 ·        Marketing: How to tell the quality of fish at the seafood  counter

 o    Photos of goodfilet vs. inferior filets/ good fish vs. bad fish

     List of visualand aroma clues  for quality fresh fish

·         Recipecards to hand to the consumer at the point of sale 

·         FoodSafety: market and home

 ·         EasyRecipes for preparing Fish dinners 

o    Grillingsmoking fish

 ·         CookingDemo of a fish recipe 

o    Video for this 

·        Marketing: Telling your Fish Story 

o    How to tellyour story 

·        Developing of  “Tool Box” forselling fish 

·         How tofillet fish 

o    Catfish 

o    Sunfish–Bluegills 

o    LMB 

o    Tilapia

 

David Crosby, PhD, Past President

Virginia Academy of Science

 Fish Health Specialist

Aquaculture Program

Virginia State University

PO Box 9081

Petersburg, VA 23806

Ofc: 804/524-3653

Cell: 804/712-3771