They need to be educated in ways of finding hazards and then preventing and eliminating them. Monitoring and record keeping are also important steps in ensuring the safety of seafood. Gall was instrumental in developing a three-day training program that was conducted throughout New York State to educate those in the seafood industry. Gall said he is pleased that his training program is almost completely converted into an Internet program that can be accessed by everyone who helps to bring seafood from the waters to the consumer. With the Internet, people can get through the training at their own pace over three months after registering for it.
Gall points out that seafood has many nutritional advantages over other protein sources.
It is lower in fat and has fewer calories and the fact that it is high in Omega-3 fatty acids which can reduce the risk of heart disease has many people looking to eat fish and shellfish. Gall has also been working with the New York Seafood Council in creating a website for consumers to bring them this kind of helpful information on seafood. NYSeafood.org, includes an abundance of helpful fish and shellfish facts. There's lots of information on all local species, nutrition information and a collection of 300 or 400 recipes. You can type your zip code in and get a list of retailers who sell seafood in your town.