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| Half Shell Oysters |
Taste of the Tides will highlight the work of NOAA Fisheries and its partners to sustainably manage and responsibly produce seafood in the USA.
NOAA is inviting the public to subscribe to receive this quarterly email containing stories related to sustainable seafood and people working in the industry.
Stakeholders can sign up at:
https://public.govdelivery.com/accounts/USNOAAFISHERIES/signup/42631
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Baking is a classic approach, where the fish is cooked evenly, retaining moisture and flavor, especially when wrapped in foil with herbs and spices.
Broiling gives a delightful char and crispness to the edges, perfect for those who enjoy a slightly smoky flavor.
Pan-searing is ideal for creating a crispy exterior while keeping the inside succulent, often used with a coating of seasoned flour or breadcrumbs for extra crunch.
Cooking fish on a grill is a popular preparation method. Grilling fish usually enhances flavor without the need for expensive or hard to find ingredients.
Steaming is another healthy option that preserves the delicate flavor of the fish, often enhanced with aromatic herbs and citrus.
Air frying has gained popularity for its ability to cook the fish quickly while achieving a crispy texture without the need for excessive oil.
Each method has its own set of nuances; for instance, baking might require a longer cooking time but less attention during the process, whereas pan-searing requires a watchful eye to prevent burning.
The key to success with frozen fish is ensuring it reaches a sufficient internal temperature so that the fish is cooked through.
Experimenting with different seasonings, such as lemon pepper, dill, or paprika, can also elevate the flavor profile of the fish, regardless of the cooking method chosen.
Ultimately, the best method depends on personal preference and the specific type of fish being prepared. For example, thicker fillets like salmon or cod might fare better with baking or broiling, while thinner fillets could be ideal for quick pan-searing or air frying.
It's also worth noting that some methods, like steaming, are more forgiving and less likely to result in overcooked fish, which can be a concern when starting with a frozen product.
In conclusion, the most popular methods for preparing frozen fish offer a range of possibilities for both novice cooks and seasoned chefs, allowing for creativity and personalization in the kitchen. Whether seeking convenience, health, or gourmet flavors, there's a method to suit every taste and occasion.
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| oysters |
The 10,000 sq. foot facility will give local shellfish farmers consistent access to the market while providing a shelf-stable line of local sustainable seafood products.
The facility will also help address oversupply by ensuring adequate processing capacity during market fluctuations, shore up prices for farmers, reduce waste, diversify species and food, and create a range of jobs from processors to marketing experts.
For more information, visit islandcreekoysters.com.
Shellfish aquaculture is an important industry in coastal Massachusetts. Oysters are the most popular farmed shellfish in the state.
Oysters are the highest volume product for U.S. marine shellfish producers, according to NMFS Fisheries of the United States, 2020.
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| Rockweed |
Seaweed offers enormous potential as a food source. In North America, scientists, entrepreneurs, harvesters, and others are undertaking an array of projects aimed at increasing seaweed production.
"Seaweed" is the common name for marine plants and algae that grow in the ocean as well as in rivers, lakes, and other water bodies.
Seaweed is used in salads, nutritional supplements, beer, personal care products, fish feed, and other items.
Most seaweed consumed in the U.S. is imported from Asia.
Researchers are exploring the potential of seaweed as biofuel, cattle feed, and other uses.
The U.S. seaweed industry is still in its early stages. Production occurs in Alaska, Washington, Oregon, California, Hawaii, and throughout New England.
In the Northeast U.S., seaweed is grown beginning in November and harvested in the spring.
Oyster farmers can grow seaweed in their offseason to provide additional revenue.
The National Seaweed Hub is a science-based, non-advocate resource for the domestic seaweed aquaculture industry and associated sectors.
Maine has a wild harvested seaweed industry, which harvested ̴roughly 15 million pounds in 2022.
Giant kelp can grow up to 14 inches in one day, reaching lengths of 100 feet or more.
The gel inside rockweed bulbs is useful to treat sunburns and cuts.
Seaweeds remove carbon, nitrogen and phosphorus from the environment.
CSF programs allow members of a community to buy fish and other seafood directly from fishermen for a predetermined length of time.
CSF members (shareholders) pay a fee in advance. In turn, members receive shares of seafood caught during the season.
If you live near an area where seafood is harvested, odds are there is a community supported fishery or seafood co-op near you.
In the Pacific Northwest, CSFs provide salmon, halibut, crabs, prawns, and other delicacies.
In New England, CSFs and co-ops offer coldwater shrimp, cod, haddock, pollock, lobsters, clams, and other seafood.
In the Mid Atlantic region, CSF shareholders may find shrimp, oysters, clams, crabs, local fish, and other products.
Most local Community Supported Fishery programs are easy to locate and join. Information can be obtained from local farmer's markets, state sea grant programs, trade organizations, social media, and other sources.
