The Seafood Association in Singapore was formed in 1965 as an NGO (Non-Governmental Organization) with the express purpose of promoting and maintaining the good marine life, fisheries, and inland waters of Singapore. Seafood is such a broad subject that it is easy to get lost in the vast ocean of information and opinions out there. The Association was established to assist in people to become more informed on matters relating to the seafood industry of Singapore, and to make people aware of the consequences of seafood imports and exports on their environment and society as a whole. Here are some facts about the Seafood Association in Singapore.
Seafood Association of Singapore
The Seafood Association in Singapore consists of the following organizations: The Association of Personal and Family Health and Sport, The Seafood Development Institute, and The Singapore Association of Seafood Restaurants and Food Manufacturers. The personal and family health and sport organization addresses the needs of the general public on nutrition and general health, while the institute focuses its efforts on issues concerning the development and marketing of fresh seafood in Singapore.
The Seafood Development Institute conducts seminars for all levels of seafood enthusiasts on the best methods and products for cooking seafood and managing seafood suppliers https://seafoodexpertblogger.weebly.com/home/how-to-order-live-seafood-in-singapore. The Singapore Association of Seafood Restaurants and Food Manufacturers works with restaurants and food manufacturers to promote the best quality and safest processing and packaging of seafood products. Last, but not least, is the Komoditas factory located in Bukit Timah, West Malaysia, which produces high quality seafood and related products such as sorpotel, mentholated oil, and dipping sauces for noodles, beef, pork, and chicken.
As mentioned earlier, the Association of Seafood Restaurants and Food Manufacturers works closely with the government and the private sectors to promote the best practices in seafood processing and distribution. However, they are constantly monitoring the changes taking place in the industry to identify new opportunities and develop strategies to promote the industry. They have developed a set of industry standards based on which certification is given. These certifications are designed to ensure high quality products with an excellent texture and consistent quality of taste along with consistent management of supply, preparation, packaging, and delivery.