Wednesday, June 23, 2010

How to Cook Quahog Clams

Quahogs (also known as hard clams) are among the most popular types of American seafood. These delicious shellfish are widely available and can be prepared in a variety of ways.

Smaller clams such as littlenecks, topnecks and cherrystone clams are eaten steamed or on the half shell.

The largest quahogs are called "chowder clams". These are excellent in recipes such as clam fritters and New England clam chowder.

More information:

Quahog Clams
Seafood Steamers

Tuesday, June 22, 2010

WFOA Launches Albacore Tuna Information Website

The Western Fishboat Owners Association (WFOA) has launched a new Web site dedicated to U.S. troll-caught albacore. WFOA created the site,, along with other marketing efforts, will increase the domestic market for local tuna.

In March of 2010, the fishery earned the Marine Stewardship Council blue label certification as a sustainable fishery.

"Sustainable fish and local food are hot topics rights now," said WFOA Director Wayne Heikkila. "People are visiting their local markets looking for sustainably caught fish.....We want to encourage local people to try this delicious, heart-healthy fish."

The site offers information on the history of the Pacific Northwest fishery, nutrition, cooking tips, recipes, news and how and where to buy albacore.

Saturday, June 19, 2010

Great Lakes Whitefish

Historically, whitefish were an important food fish to Great Lakes communities. Their popularity as table fare continues today. Whitefish is also high in omega-3 fish oils.

In blind taste tests performed at Michigan State University, tasters chose Great Lakes whitefish 2 to 1 over comparable whitefish harvested from inland lakes in Canada.

Many restaurants throughout the region have chosen to use Great Lakes whitefish exclusively for everything from basic fish sandwiches to high-end cuisine.

Great Lakes Whitefish Sandwich Recipe

(2) 8 oz. fillets Great Lakes Whitefish, thawed
White or whole-wheat bakery buns
3 Tbsp. mayonnaise or salad dressing, regular or fat-free
Herbs to taste: Try basil, thyme, tarragon, dill or a blend
Iceberg or leaf lettuce
Tomato slices (optional)

Grill, broil, bake, or fry the fillets (see Preparation Tips). Split buns and warm in a toaster oven or microwave.

Mix your choice of herbs with the mayo. When fish is done, cut to fit buns. Arrange fish pieces on buns and top with herbed mayo, lettuce and tomato.

recipe source:

Thursday, June 17, 2010

Galveston Bay Oyster Reef Restoration

Texas Parks and Wildlife Department's Coastal Fisheries Division and commercial oyster fishermen are working together to restore about 2,000 acres of oyster reefs damaged by Hurricane Ike. About 8,000 acres of the bays reefs were smothered by sediment deposits when Hurricane Ike made landfall in September 2008.

About 180 fishermen have signed on to assist in restoration efforts taking place during the next couple of months.  Fishermen are being hired to use their boats and fishing gear to pull dead shell out of the sediment, thereby providing a surface for oyster larvae to attach and grow.

Re-exposing the buried shell will provide the hard substrate oyster larvae require.  It will take 18 to 24 months for newly settled oysters to reach a legal size of three inches.

Funding for this project comes from a federal fisheries disaster grant to Texas Parks and Wildlife Department through the National Marine Fisheries Service.

source: Texas Parks and Wildlife Department

Aker BioMarine Krill Fishery Gains MSC Certification

The Aker BioMarine krill (Euphausia superba) fishery has been awarded Marine Stewardship Council (MSC) certification following a rigorous, independent assessment against the MSC standard for sustainable and well managed fisheries.

Products from this Antarctic based fishery are now eligible to bear the MSC ecolabel, identifying their origin from a sustainable source. Only products that originate from the Aker BioMarine fishery are eligible to bear the MSC ecolabel.

The Aker BioMarine krill fishery operates in the Antarctic waters of the Southern Ocean. The management of all fishing activity in the Antarctic is overseen by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) established in 1982 to protect and manage the extensive marine resources of Antarctica.

At current levels, fishing pressure on krill is very low – less than one per cent of the most recent estimated biomass (estimated by CCAMLR to be 37 million tonnes).  Aker BioMarine catches between 40,000 and 50,000 tonnes annually, from a total allowable catch of approximately 3.5 million tonnes.

source: MSC press release

Wednesday, June 16, 2010

Salmon Gains Popularity in U.K.

Researchers report that 48% grocery shoppers bought fresh salmon during 2009. Fresh salmon now accounts for over £1 in every £5 spent on fish in the UK.

The release of the new figures coincides with the publication of the Annual Report from Scottish Salmon Producers' Organisation (SSPO), which highlights the industry’s contribution to the social, economic and environmental sustainability of Scotland.

Scott Landsburgh, chief executive of SSPO, said:  "As the UK continues to be our most important market, we welcome the leap in popularity of fresh salmon.

"Historically, seafood consumption in the UK is much lower than in many other nations. However, fresh salmon is increasingly catching the attention of our palates."

Scotland is the third largest salmon producer in the world with approximately a 10% global market share

For further information, visit

Tuesday, June 15, 2010

Buying and Cooking American Lobsters

Among the most famous types of seafood is the American lobster, also known as Maine or northern lobster. This species is found from Newfoundland Canada south to North Carolina and is abundant in Maine, Massachusetts and Connecticut. These delicious shellfish are important to the Canada seafood sector and is an icon of New England seafood.

Lobsters shed their shells many times before reaching market size, which takes 5 to 7 years. Hard-shelled lobsters are sought after for live tanks which are popular in USA seafood markets.

A lobster that has shed its shell has less meat inside than a hard-shell of the same size, which tends to lower prices for soft-shell lobsters. Although there is less meat in a soft-shelled individual, some people prefer the taste of soft-shell lobster meat, considering it to be sweeter and more tender.

Lobsters are simple to cook and process. Their claws and tail contain the most meat but a small amount can be also be found in the legs and body.

In North America, lobsters are often served whole; boiled or steamed. Lobster meat is served in a variety of ways such as salads, bisques or other dishes.

Monday, June 14, 2010

SSA Calls on Australian Governments to Promote Seafood Consumption

Australian Governments have been urged to encourage greater consumption of seafood to avoid a looming "epidemic" of mental ill health and other brain disorders.

This follows a warning from the world’s foremost authorities in neuroscience and nutrition, meeting in London recently, that western nations will suffer "unthinkable health, social and fiscal consequences” unless they increase consumption of DHA, an Omega-3 oil found most abundantly in seafood.

Mr Ted Loveday, Managing Director of Seafood Services Australia (SSA), said Australian Governments should heed the message from the London meeting and encourage greater consumption of seafood.

"One of SSA’s tasks is to help make Australians aware of the vital contribution fish and other seafood makes to good health," Mr Loveday said. "Scientists at the London conference want a return to what they term ‘traditional fish and seafood consumption’ to improve human health.

According to the health expert, "Humans evolved with high levels of consumption of fish and other seafood, and today we still require many of the nutrients they contain," he said. "The Omega-3 oils, or ‘fish oils’, are the best known but seafood contains a package of very important nutrients, such as iodine, selenium, zinc, copper and iron, all important for good health, especially brain health."

Thursday, June 10, 2010

Florida Seafood Hotline

Seafood lovers who are confused about the availability of Florida seafood products due to the Gulf oil spill can now get daily updates about the ongoing commercial harvest.  The Florida Department of Agriculture and Consumer Services has implemented a new toll-free hotline at 1-800-357-4273 to provide consumers with current information about the status of Florida's open and closed fishing harvest areas, the availability of seafood varieties, and general pricing information.

The information that is available by calling the hotline will also be posted online at the Department's seafood web site where consumers can also find links to other pertinent web sites including the Florida Department of Environmental Protection. Webcams placed at various coastal locations and in retail establishments will be added to the web site later. 

source: FDACS

Monday, June 7, 2010

What is Lox?

Lox is thin sliced salmon that has been cured and usually cold smoked. Cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. Lox is traditionally served on bagels or toast with cream cheese or other toppings.

There are several types of lox:

Belly lox is brined in a solution of water, salt, sometimes sugars and spices. This technique is called "wet brining". After brining, the fish is cold smoked.

Nova or Nova Scotia lox is similar to regular lox, but cured with a milder brine and cold smoked. The name originates from a time when New York imported the bulk of salmon from Nova Scotia. The name refers to the milder brine, as compared to regular lox. This process is not limited to fish from Nova Scotia.

Scottish lox uses a mixture of salt and sometimes sugars, spices and other flavorings are applied directly to the meat of the fish. This process is called "dry brining" or "Scottish style". The brine mixture is left on for a period of time. After rinsing, the fish is cold smoked.

Scandinavian or Nordic lox is another type of salt cured and cold smoked salmon.

Gravad lox, Gravad lax or Gravlax is a traditional Scandinavian means of preparing lox (salmon). Gravad lox is not smoked. The salmon is coated with a spice mixture, which may include dill, sugars, and juniper berry. It is then weighted down to force the moisture from the fish and enhance its flavor.

Salmon Information

Types of Smoked Salmon 

Buy Smoked Salmon online

Sunday, June 6, 2010

Stuffed Shrimp Recipe

This is a simple recipe that combines jumbo shrimp and blue crab meat from the Atlantic Coast. Locally sourced jumbo shrimp and blue crabs are available seasonally in states such as North Carolina, South Carolina, Georgia and Florida.

For seafood enthusiasts living outside local harvesting areas, jumbo shrimp and lump backfin crab meat is available frozen from a variety of sources.


2 lbs fresh wild caught jumbo shrimp
1 lb Atlantic blue crab meat
1 egg
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil

1. Line a casserole dish with olive oil and place shrimp inside.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley and onion.
3. Blend in crab meat.
4. Spread mixture over shrimp and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to Broiler; cook until stuffing begins to brown lightly.

Thursday, June 3, 2010

MSC Certifies Eastern Canada Offshore Lobster

The Eastern Canada offshore lobster (Homarus americanus) fishery operating within the Canadian Exclusive Economic Zone (EEZ) off the eastern seaboard of Canada has earned Marine Stewardship Council (MSC) certification having been independently assessed and found to be sustainable and well-managed.  Products from the Eastern Canada offshore lobster fishery will now be eligible to bear the blue MSC ecolabel.

source: MSC

Tuesday, June 1, 2010

Energy Use in Fisheries Network

The Energy Use in Fisheries Network is intended to serve as a professional forum for commercial and recreational fishermen, processors, engineers, boat and engine developers, aquaculturists, fisheries managers, administrators, scientists, and others from around the world to share relevant resources and information to address the direct and indirect effects of energy costs related to fisheries.

In addition to facilitating discussion and networking, the network is intended to serve as a clearinghouse of information on relevant publications, conferences, links, and funding opportunities.

To learn more, visit: