Expert Details
Seafood Sourcing & Processing, Carbon Monoxide Seafood Treating Technologies, Fish Traps
ID: 727203
South Carolina, USA
Broadline Distributors:
A. Expert's School of Fresh Fish: As a restaurant owner or chef, how much do you really know about today's fresh fish?
B. Buying Better: he will work with the seafood buyer to help "broaden" the buying line. At times it is easier to go through a broker than to buy direct. He can also source products from specific countries and locations of production, all to spec.
C. Sales: Expert will ride with the salesmen in order to better help them understand product, supply them with reference materials on each product, and work with specific chefs in each account they work.
Supermarkets: Fish/Seafood School Curriculum:
A. Health and sanitation
B. Eye appeal of seafood
C. Employee customer interaction
D. Retail case displays
E. Seafood handling - rotation of old and new, utilization of old
F. In-store floor demo's
G Menu planners roam the store offering menu & recipe assistance
H. Assistance to the seafood buyer - take advantage of the seasonality of certain seafood such as salmon, which is at an all-time low. He can assist in planning for high periods of big landings/availabilities. Assistance at this level can be ongoing.
I. Fish cyberspace - he can assist a company's webmaster in a seafood-related site. Web-only specials and other promos entice repeat visits and custom-niche branding.
Seafood Processors:
Hire Expert to give you a complete analysis of your processing facilities at your location(s). Upon complete site inspection, He will assess any potential problem areas and recommend immediate long-range solutions to address these areas of potential growth. Sometimes we as teachers must learn in order to achieve greater success - Teach the TEACHER. Hire him to consult with the staff and staff leadership in order to consistently produce the highest levels of quality in meeting increasingly exacting production standards of the highest quality. The Internet has made the world a smaller place. Hire him to consult/monitor production facilities, supermarkets and distributors. Expert will optimize your Sales, Inventories, and Packing Lists.
Sulawesi Indonesia - Instituted a new program in an area that had no idea as to what export fish quality is. Created world-class frozen fish fillets and portions, hands down better then the world had seen up to that point in 1998, had to train the staff from administrators on down to the cutting room personnel as to how our quality methods must excel over what the norm was at the time. Baltimore, MD USA - High-quality frozen products development and shipping.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1972 | Degree: Bachelor of Arts | Subject: English | Institution: University of South Carolina |
| Year: 1978 | Degree: Bachelor of Arts | Subject: Vocational Education | Institution: Rutgers University |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2008 to Present | Employer: Undisclosed | Title: Owner | Department: |
Responsibilities:The owner along with culinary graduate daughter, operates an 85 seat restaurant and full-line seafood market, utilizing fresh seafood. |
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| Years | Employer | Title | Department |
| Years: 1998 to 2005 | Employer: Phillips Foods | Title: Director of Fish Production | Department: Fish Production International |
Responsibilities:Opened new fish processing plants overseas, trained and taught quality control staff and cutting room personnel, new and innovative processing procedures. Became a carbon monoxide fish technologist. |
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| Years | Employer | Title | Department |
| Years: 1980 to 1998 | Employer: Self Employed | Title: Owner | Department: Wholesale |
Responsibilities:Started selling squid and other bait items in the myrtle beach coastal area, then opened a retail and wholesale seafood market. |
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| Years | Employer | Title | Department |
| Years: 1979 to 1981 | Employer: United Nations Food & Agriculture Organization of the UNDP | Title: Master Fisherman - Fish Traps | Department: Bay of Bengal/ Small Scale In-shore Subsistence Fishery |
Responsibilities:Was a fish trap inventor and passive fishing gear innovator, hired to go to Sri Lanka and show the small scale in-shore subsistence fisherman how to use passive fishing gear, meaning letting the gear catch the fish rather than hook and line. He also helped develop artisanal bottom fishing longline gear so the fisherman can catch fish for themselves and have some to sell as well. |
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Government Experience
| Years | Agency | Role | Description |
|---|---|---|---|
| Years: 1980 to 1981 | Agency: FAO United Nations Development Program | Role: Master Fish Trap Fisherman | Description: Initiated biomass survey for the small-scale inshore fisherman in Sri Lanka, the object of the project was to use passive fishing gear utilizing locally obtained materials. |
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 1981 to 1981 | Country / Region: Sri Lanka | Summary: Worked for FAO utilizing the fish traps he developed in the USA and made more when in-country. Fished around the entire country documenting catch data, developing criteria on the bottom fish biomass. |
| Years: 1998 to 2000 | Country / Region: Indonesia | Summary: Set up fish processing operation in an ex-shrimp plant, trained 60 people including quality control personnel, initiated the process of using carbon monoxide gas for the method of maintaining color in yellowfin and bigeye tuna. |
| Years: 2000 to 2001 | Country / Region: Philippines | Summary: Took over an empty space in the general santos fish processing plant laid out partition walls to make each process independent of each other, made world-class export quality sushi-grade tuna, shipped a 40,000lb container weekly to the USA. |
| Years: 2001 to 2001 | Country / Region: East Malaysia | Summary: Taught processing room and quality control staff how to process local species such as grouper, snapper, and other bottom fish. |
| Years: 2001 to 2001 | Country / Region: Thailand | Summary: Set up a small processing plant in an existing shrimp plant, bought fish from local boats and fish auction of fish from Burma, trained all the staff, and set up a HACCP plan. |
Career Accomplishments
| Licenses / Certifications |
|---|
| HACCP certificate; teaching certificates |
| Publications and Patents Summary |
|---|
| Fish trap patent; Oyster shucking machine patent |
Additional Experience
| Expert Witness Experience |
|---|
| Have been deposed in a civil action with a mechanical contractor, also have been deposed regarding a quality issue with lobster tails shipped to the USA by a Norwegian processor. The depositions were done in Myrtle Beach, SC USA. |
| Training / Seminars |
|---|
| Guest lecturer at Horry Georgetown Technical School in their culinary department showed students how to cut 3 species of fish. Also taught fish processing safety and shelf-life issues. In the past opened 7 fish processing plants and held classes and seminars in Thailand, Indonesia, Ecuador, Philippines, East Malaysia, Panama, Guyana, Suriname, and the USA. |
| Vendor Selection |
|---|
| Sourced suppliers throughout South East Asia, went directly to the fishermen to work up a vertically integrated operation. Have done the same here in the USA. |
| Marketing Experience |
|---|
| Teach the teachers, have trained quality control staff, restaurant staff, and seafood market, wholesale and retail employees in the methods to make seafood a palatable and viable protein. Became proficient as a consultant in teaching how to use co gas(carbon monoxide) as a treatment for all scombroid species such as tuna, mahi, mackerals, etc. |
| Other Relevant Experience |
|---|
| Proficient at finding flaws in operations and correcting them in the food and seafood industry. Have written HACCP plans to instruct how to correctly cut, portion, and market seafood products. Set up a kosher processing plant in Ecuador for kosher tilapia, mahi, and tuna. |
Language Skills
| Language | Proficiency |
|---|---|
| Spanish | Fair competence of comprehension |
Fields of Expertise
breading mixture, canned food product, ethnic food, FDA food labeling regulation, fish decomposition, fish meat processing, food, food contamination, food crystallization, food facility, food ingredient, food labeling regulation, food package, food packaging equipment, food plant layout, food processing, food processing plant design, food processing waste, food product process development, food product research and development management, food research and development, food shipping, food stability prediction, food storage, food-borne bacteria control, food-borne pathogen, freeze concentration, functional food, kosher food processing, lobster, perishable food, preservation, preservative effect, processed food quality control, protein food product, recipe, refrigerated food technology, seafood, seafood product, shelf life, shellfish meat, shrimp, cooking, designer food, fish meat, food distribution, food freezing, food grinder, food machinery, food marketing, food packaging material, food packaging plastic, food packaging process, food plant, food processing plant, food processing plant safety, food processing quality, food processing technology, food product labeling, food product market survey, food safety, food shelf life, food technology, food waste, freshwater shrimp, frozen food, hazard analysis critical control point, individual quick frozen food, kosher food, plastic package, carp, catfish, fish pollutant, fish studies, fishery, food product quality control, food quality assurance, salmon, tuna, Ministry of Agriculture, Fisheries, and Food, cutlery