Monday, October 17, 2016

ASMI How to Fillet Salmon - Halibut Videos

In September, the Alaska Seafood Marketing Institute (ASMI) filmed four short quality videos highlighting proper thawing of headed and gutted (h/g) salmon, salmon filleting, and halibut filleting.

The videos are produced in concert with the Technical program and will be shared online, serving as a resource for industry, processors, distributors, retail, foodservice, and consumer audiences alike.

source: Alaska Seafood Marketing Institute

Monday, August 15, 2016

Louisiana Seafood Facts

The following article includes statistics, facts, and other information about the Louisiana seafood industry.

Louisiana is the top producer of shrimp, oysters, blue crabs, crawfish, and alligator in the USA.

Other seafood includes dozens of species of fish ranging from mullet to tuna.

Jobs and Economic Impacts

The Louisiana seafood industry is a vital sector of the state’s economy.

One in 70 jobs in Louisiana is related to the seafood industry.

Seafood-related employment has an economic impact of over $2.4 billion annually for Louisiana.

The Louisiana shrimp industry accounts for 15,000 jobs and an annual impact of $1.3 billion.

The Louisiana commercial oyster industry accounts for almost 4,000 jobs with an economic impact of $317 million annually.

The Louisiana blue crab fishery accounts for more than 3,000 jobs with an annual economic impact of $293 million.

Louisiana has more than 1,000 crawfish farmers and more than 800 commercial fishermen who harvest wild crawfish.

Louisiana's combined harvest of crawfish totals 110 million pounds each year with an annual economic impact of $120 million.

The combined harvest of 313,000 wild and farmed Louisiana alligators generates a total annual economic impact of $104 million.


More Information

Louisiana Commercial Fishing

Friday, August 12, 2016

Massachusetts Seafood Marketing

traditional fried fish
A new Massachusetts seafood marketing program seeks to increase awareness and demand for local seafood and support Massachusetts’ fishing and seafood industries.

The Massachusetts seafood marketing program will educate people on seafood availability, preparation, health benefits, economic contribution, and environmental sustainability through printed material, events, partnerships and other aids. Legislators, agency heads and industry members comprise the program’s steering committee.

The program is managed by the Department of Fish and Game’s (DFG) Division of Marine Fisheries (DMF)

The Massachusetts Seafood Marketing Program kicked off its formal marketing efforts at the 5th annual Boston Seafood Festival at the Boston Fish Pier.

The new seafood marketing program chose the Boston Seafood Festival to launch because the event celebrates the commercial fishing heritage of Massachusetts while highlighting the significant infrastructure that is the Boston Fish Pier.

source: Massachusetts Office of Energy and Environmental Affairs

Sunday, July 24, 2016

Tips for Cooking Fish On a Grill

Grilled Salmon Steak

Cooking fish on a grill can be easy with the proper equipment. Grilling fresh fish usually enhances flavor without the need for expensive or hard to find ingredients.

Whole fish, steaks, or fillets can be brushed with butter or oil before grilling to keep them from sticking to the grill.

Freshly caught fish are often grilled with the skin on, which helps keep the meat from breaking apart and drying out.

Previously frozen fish portions may have the skin removed. Skin-off portions usually have little or no dark meat, which can have a strong fishy taste.

A popular method of grilling fish is to place portions on a grill sheet, pan, or basket. Either of these accessories yield good results by exposing fish to smoke and heat while providing a stable grilling surface.

Grilling containers are also useful for cooking vegetables or other dishes. Their slotted designs allow excess moisture to escape.

When grilling fish, some cooks top fish with herbs, fruit slices, sauces, or other toppings. Toppings are used to add moisture, flavoring, color, and other elements.

For peak flavor, fish and other seafood is usually served as quickly as possible after grilling.

Thursday, February 11, 2016

SeaShare Wins Stewardship and Sustainability Award

SeaShare was recently selected to receive Alaska SeaLife Center’s Stewardship & Sustainability Award.

The award is given annually to individuals and organizations that have made significant contributions to the awareness and sustainability of Alaska’s marine resources.

The award will be presented at the Alaska Marine Gala on February 13, 2016 in Anchorage.

The Alaska SeaLife Center operates as a private, non-profit research institution and public aquarium, with wildlife response and education programs.

SeaShare is a non-profit founded to help the seafood industry donate to hunger-relief efforts in the United States.

To learn more about SeaShare, visit