GOAL 2021 Virtual Event | Session 3

At-home seafood consumption experienced tremendous growth during the pandemic. Marketing strategies have been adjusted and new products have been developed to meet shifting consumption behaviors. Be inspired by these COVID-19 seafood success stories from around the world while being entertained by cooking demonstrations highlighting simple seafood recipes from Asia, Europe and North America.

Seafood Nutrition Partnership President Linda Cornish shares the results of the “Eat Seafood America!” consumer campaign in the United States.

Join us for a live panel discussion on the effort to fund the U.S. National Seafood Council, which more than 60 organizations supported in a letter to Congress in May. This is the first time that representatives of the National Seafood Council Task Force will be speaking together publicly.

Sponsor videos and trivia.

Mike Berthet of Best Aquaculture Practices and nutritionist Jessica Miller show off their salmon-cooking skills.

Dr. Tan Hongxin, dean of Shanghai Ocean University’s College of Fisheries and Life Science and chief scientist at Dingdong Mai Cai, explains how China is meeting the burgeoning demand for home delivery of live seafood.

Nutritionist Kim Galeaz and Angelina Liu of Hainan Xiangtai Fishery Co. Ltd. show off their tilapia-cooking skills.

The results are in! Our guest chefs share their salmon and tilapia dishes.

GSA’s Steve Hart moderates a panel discussion on marketing strategies and new product development with Linda Cornish of Seafood Nutrition Partnership, Dr. Tan Hongxin or Shanghai Ocean University/Dingdong Mai Cai, Jemma McCowan of New Zealand King Salmon Co. and Tommy Sekiguchi of Mitsui & Co.