NAA Webinar: Ready-to-Sell - Developing Value-Added Seafood Products
Wednesday, June 18, 2025 (2:00 PM - 3:00 PM) (EDT)
Description
About this Webinar
How do you make more money out of the same product? As U.S. commodity producers, local seafood businesses like yours seem to be at a disadvantage with foreign competitors, however the growing consumer demand for local seafood in this country and the convenience of buying, preparing and consuming snacks and meals are trends in your favor.
By formulating a seafood appetizer or entree that is nutritious, flavorful and easy to prepare, you are giving that raw seafood enhanced or new qualities — thereby adding value to your product.
But manufacturing a new seafood product is not as simple as preparing a home meal. Processors must discern how to receive, portion, weigh, blend and cook mass ingredients using different kinds of processing equipment. Hazard analyses must be conducted to determine where monitoring and control measures should be applied during processing, storage and distribution to ensure that products will be safe for consumers to eat. Creating new products is also time intensive, taking up to a year or more to develop.
So how can you, the seafood processor, create wholesome value-added seafood products that satisfy specific consumer needs? This webinar will answer these questions.
The National Aquaculture Association is proud to present this webinar in collaboration with the Seafood HACCP Alliance and the Association of Food and Drug Officials.
About the Speakers
Seafood Technology and Marketing Specialist, North Carolina Sea Grant
Mr. Nash is a food scientist and university extension specialist with strong business acumen in developing new foods for global markets. He develops collaborations across state agencies and nationwide Sea Grant fisheries and aquaculture programs to assist companies with product commercialization, regulatory compliance, manufacturing, and market expansion. Before joining the Sea Grant, he was employed in research and development at ConAgra and Nestle Purina. During his career in the private sector and with Sea Grant, Mr. Nash has helped 16 businesses launch nearly 80 products.
Assistant Professor, NC State University
Dr. Chouljenko collaborates with academic and industry partners to conduct needs assessments and to develop and distribute science-based seafood safety programming. He offers workshops in Seafood Hazard Analysis and Critical Control Point (HACCP) and Sanitation Control Procedures (SCP). He also provides technical services to the seafood industry including process validation and verification, and seafood safety training. Dr. Chouljenko’s current research interests include enhancing sturgeon caviar production, application of electrolyzed water to oysters for pathogen reduction, upcycling smoked salmon waste into value added products, and evaluating plasmalogen content in marine organisms.