Network, learn, and stay informed about the latest in the seafood industry.

The GSMC is a businessperson’s business conference delivering the blue-chip information needed to form winning strategies. Rightsized with a c-suite and decision-making attendee-base, the event features an agenda tailored to networking. Lengthy lunch breaks, and receptions will provide attendees with many opportunities to strengthen industry relationships and cultivate new business.

In the increasingly crowded field of seafood conferences, the GSMC stands alone as the original and foremost meeting for industry intelligence. In its thirteenth year, the GSMC commands appointment-attendance among seafood’s topline leaders.

Join NFI for an evening of networking and chowder, before Seafood Expo North America begins. Whether you are meeting new friends or reuniting with old ones, start the week off with the seafood industry’s best.

A standard-bearer in seafood education, the NFI Seafood School offers seafood professionals comprehensive instruction on the most-consumed seafood species through classroom presentations, product demonstrations and industry field trips in addition to networking opportunities.

Join NFI in September for the annual Leadership Summit and annual convening in Washington. Why attend? No one can champion the seafood industry on Capitol Hill and with federal agencies like the seafood experts and industry leaders! This is your opportunity to have a seat at the table and discuss the issues most important to your business.

The National Fisheries Institute’s sensory workshop series includes courses featuring a selection of diverse species and product forms.  

In cooperation with the Food and Drug Administration, NFI will conduct sensory training for inspectors, quality control professionals, purchasing agents and anyone wishing to polish their sensory skills. 

The class is a hands-on workshop in detecting seafood decomposition FDA National Sensory Experts. Attendees will learn FDA sensory evaluation methods and FDA criteria for determining product quality and spoilage.