What sets Phillips’ crab meat apart from the rest

Baltimore, Maryland-based Phillips Foods, Inc. will offer seafood education seminars during the 2004 International Boston Seafood Show. On Monday, March 15, Phillips will hold seminars about understanding and purchasing blue swimming crab meat entitled Crabology, and seminars about fish education called Fishology.

The seminars will be held in the Hynes Convention Center in meeting room #110. All brokers, buyers, DSRs, chefs, restaurant managers, retail managers, and press are invited to attend.

Those attending the Crabology seminar will be taught about the different grades of crab meat, their textures, characteristics and most effective applications. Phillips will instruct on the proper rotation, coding and handling of their crab meat and what sets Phillips’ crab meat apart from the rest.

Attendees of the Fishology seminar will learn about the proper color and safety of selecting fish as well as the correct handling and cooking procedures. The seminar will emphasize the benefits of the tasteless smoke process, which Phillips is now the third company in the country to be licensed to perform.

Owning and operating crab plants and seafood restaurants has placed Phillips in a unique niche in the food and restaurant world. Phillips is leading the seafood evolution with the highest quality and most delicious products on the market today.

Also see: best crab cakes

About The Author:

Phoebe Lazara is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Crab Meat
What sets Phillips’ crab meat apart from the rest