NOAA Taste of the Tides Newsletter

Half Shell Oysters

In September, NOAA Fisheries will launch a new sustainable seafood newsletter.

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

Cooking Methods For Frozen Fish

Frozen fish can be prepared with various methods, each offering a unique taste and texture to the dish. 

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.

Island Creek Cannery Opens in New Bedford MA

oysters

In October 2023, Island Creek Oysters, Inc. (ICO), an aquaculture farm based in Duxbury, Massachusetts, announced the opening of the Island Creek Cannery. The cannery will be a first-of-its-kind on the East Coast.

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.

U.S. Oyster Aquaculture Facts

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.

Seaweed Facts

 

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 Facts

"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.

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.

There are approximately 550 species of seaweeds known to occur in Alaska. Some species are found only in Alaska waters.

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.

Maine has a wild harvested seaweed industry, which harvested ̴roughly 15 million pounds in 2022.

The National Seaweed Hub is a science-based, non-advocate resource for the domestic seaweed aquaculture industry and associated sectors.

Community Supported Fishery (CSF) Basics

This article includes information about American community supported fishery (CSF) programs. Also known as seafood co-ops, CSF programs provide alternatives to traditional methods of marketing seafood.

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.

Regional CSFs

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.

Locate and Join a CSF

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.

Related Information

Alaska Marine Conservation Council CSF

Commercial Fisheries

Local Catch Network

What is Plaice?

Plaice is a collective name for several species of right-eyed flatfish that live in cool ocean environments.

Like most flatfish, plaice are excellent table fare, known for their mild, white flesh. Plaice are usually served fried, baked or grilled.

European, American, Alaskan, and scale-eye plaice

European plaice (Pleuronectes platessa) are identified by their brown or greenish brown upper-side skin, distinctive orange spots and bony ridge behind the eyes.

European plaice occur on the sandy bottoms of the European shelf from the Barents Sea to the Mediterranean. The commercial fishery for plaice is very important to the European seafood sector.

In the North Sea, plaice fisheries are important for nations such as The Netherlands, which holds over 50% of the European Total Allowable Catch. In many plaice fisheries, Dover sole is an important commercial by-catch.

The American plaice or dab (Hippoglossoides platessoides) is a "right handed" flounder, found mainly north of Cape Cod into the Arctic Ocean. In European waters, they range from England to Iceland. 

American plaice generally grow to about 24 inches in length. Females grow faster and larger than males. They weigh an average of half a pound when 12 inches long, and 6 pounds when 24 inches long.

The U.S. fishery is managed under the New England Fishery Management Council's Northeast Multispecies Fishery Management Plan (FMP).

Alaska plaice (Pleuronectes quadrituberculatus) are found in the North Pacific Ocean and Bering Sea. Like most flatfish, they live on the bottom of the continental shelf.

Scale-eye Place

The scale-eye plaice (Acanthopsetta nadeshnyi) is another flatfish of the northern Pacific, primarily living from the Sea of Okhotsk to Japan and Korea. Scale-eye Place are also found in the Bering Sea.

Plaice Fish Recipe

4 plaice fillets, skinned

1/2 pound button mushrooms, cleaned and sliced

flour

salt and black pepper to taste

1/2 cup dry white wine

1/2 cup cream

2 tbsp freshly chopped parsley

1. Melt 1/4 stick of butter in a large frying pan. Add the mushrooms and fry gently for 2 to 3 minutes. Remove from the pan and keep hot.

2. Coat the plaice in flour, salt, and pepper. Add an additional 1/4 stick of butter in the pan and add the fish.

3. Fry quickly until golden on both sides. Add the wine and simmer gently for 10 minutes or until the fish is tender, turning once during the cooking time.

4. Re-add the mushrooms to the pan. Stir in the cream and heat gently. Do not allow to boil or the cream will separate.

5. Transfer the fish to a hot serving platter and pour the sauce over. Sprinkle with chopped parsley and serve immediately.

Related Information

How To Fillet Flatfish

Florida Largemouth Bass Aquaculture

Largemouth Bass

At their March 2022 meeting, Florida Fish and Wildlife Conservation Commission (FWC) Commissioners approved rules to allow for the production and sale of Florida largemouth bass as a food product.

Statutory changes made during the 2021 legislative session sanctioned the sale of Florida largemouth bass produced in aquaculture facilities for food.

FWC staff worked with the Florida Department of Agriculture and Consumer Services (FDACS) to ensure continued genetic conservation of Florida’s iconic freshwater game fish.

Key points from the approved rule language include:

Allow for the culture and sale of Florida largemouth bass as a food fish.

• Incorporate FWC’s Genetic Authentication Standards for Florida largemouth bass into rule by reference.

• Require any shipment of live bass in Florida to be accompanied with documentation required by FDACS and FWC.

• Prohibit the importation into or transportation within the state of any live bass species, except permitted Florida largemouth bass that meet FWC’s largemouth bass Genetic Authentication Standards.

Prior to presentation of the draft rules at the December Commission meeting, staff held four public meetings and solicited online comments from stakeholders.

Both angling and industry stakeholders attended meetings and their combined input was taken into consideration and utilized during the rule drafting process.

More information about the rule can be found by visiting MyFWC.com.

Largemouth Bass Facts:

The largemouth bass is the best known and most popular game fish in North America.

The Florida largemouth bass is the state freshwater fish of Florida.

The Florida state record for largemouth bass is 17.27 pounds.

Two subspecies of Largemouth Bass are recognized; Florida Bass (Micropterus s. floridanus) and Northern Largemouth Bass (Micropterus s. salmoides).

Florida bass tend to grow much larger than the northern largemouth bass. 

Most U.S. states prohibit the sale of wild-caught largemouth bass for food.

How To Cook Catfish

This article offers a variety of catfish recipes; fried beer batter catfish, fish and chips, baked catfish, and other cooking ideas.

Beer Battered Catfish

Ingredients

1 lb. catfish fillets

1/2 cup flour or seafood breader mix

1 egg (beaten) 

8 oz. warm beer

1 small onion (minced)

1 cup vegetable oil

salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into small pieces.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

Catfish With Herbs

Ingredients

1 pound catfish fillets

1/3 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon lemon juice

1/2 teaspoon chopped lemon zest

1/4 teaspoon kosher salt, less if preferred

Tabasco sauce to taste

Directions

In a small mixing bowl, whisk together mayonnaise, chives, parsley, lemon juice, zest, salt and Tabasco sauce. Transfer half of the mixture into a separate bowl, cover, refrigerate and set aside.

Heat a large nonstick pan or griddle over medium-high heat. Brush fillets with remaining herb mayonnaise. Place each piece (coated side down) into the preheated pan, and cook for 2-3 minutes until golden. Using a spatula, turn over and brown on remaining side for another 1-2 minutes until cooked through.

Transfer cooked fillets onto serving plate and top each portion with approximately 1 1/2 tablespoons of reserved herb mayonnaise. Serve with cole slaw, dill pickles, cornbread or chips.

Catfish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 tsp baking powder

1/2 cup milk

1/2 cup beer

1 tsp kosher salt

1 tsp ground black pepper

1 egg

1 quart vegetable oil

1-1/2 pounds catfish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in milk, beer and egg until mixture is smooth. Let stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinkled with malt vinegar and sea salt.

Catfish and Potato Pie

Ingredients

2 lb catfish fillets

3-4 tbsp butter

2 onions; chopped

2 lb potatoes; boiled and sliced

2 eggs

1 cup sour cream

salt, pepper, and mace to taste

1/2 cup breadcrumbs

Directions

Rinse catfish fillets and cut into fork-sized pieces. Sprinkle with salt and refrigerate 1/2 hr. Rinse and dry.

Preheat oven to 350. In a skillet melt butter and when bubbling saute onion til browned.

Butter a casserole dish. In alternate layers add potatoes, fish and onions. Continue building layers ending with potato.

Beat eggs and fold them into the sour cream. Season with pepper, mace, salt, and pour over the potatoes.

Sprinkle with breadcrumbs and additional butter. Bake 30-40 minutes; until top is brown.

Italian Style Baked Catfish

Ingredients

1 1/2 pounds catfish fillets

1 cup Italian bread crumbs, toasted and grated

3/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon fresh oregano

1/2 cup melted butter

Directions:

1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients and fresh herbs together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

Types of Catfish

Farm Raised Catfish

American farmed catfish are overseen by the Food and Drug Administration (FDA). Farmed catfish is one of the most quality-controlled products in the food industry. Most U.S. catfish farms are located in the Mississippi Delta, Alabama, Arkansas, and Louisiana.

Wild Caught Catfish

Wild caught catfish are available in much of the USA. Wild catfish are harvested by commercial and recreational fishermen from lakes, ponds, rivers, and other waterways. Several species are popular for the table including channel catfish, blue catfish, bullheads, and others.

Related Information

How to Clean Catfish

Lake Superior Rainbow Smelt Advisory

In January 2021, the Wisconsin Department of Natural Resources (DNR) and the Wisconsin Department of Health Services (DHS) issued a PFAS-based fish consumption advisory for Lake Superior rainbow smelt.

Due to the high levels of PFOS found in the samples, the DNR and DHS updated the recommended rainbow smelt consumption advisory from an unrestricted amount to one meal per month for Lake Superior.

The sampling completed by the DNR found elevated levels of PFAS (per- and polyfluoroalkyl substances), particularly the compound PFOS, in rainbow smelt in Lake Superior.

According to Wiconsin DNR, rainbow smelt were collected from two locations in Lake Superior in 2019 approximately 30 miles apart at sites near the Apostle Islands and off Port Wing. PFAS was detected in samples from both locations.

Rainbow Smelt

 

Rainbow smelt are a small, silver fish that are non-native to Lake Superior. Smelt are sometimes caught by ice fishing, but the majority of harvesting occurs in the springtime as the fish migrate into streams to spawn.

Rainbow smelt can either be anadromous or landlocked in freshwater. Landlocked populations from Maine were introduced to Crystal Lake, Michigan and then spread to the Great Lakes.

For fish consumption advice for rainbow smelt and other Great Lakes fish species, visit the Wisconsin DNR’s webpage (dnr.wisconsin.gov).

source: Wisconsin Department of Natural Resources

Atlantic Salmon Tank Aquaculture Research

Atlantic Salmon

Maryland Sea Grant and University of Maryland, Baltimore County, are lead partners in a multi-state consortium to receive a $1.2 million grant to study how to optimally grow Atlantic salmon (Salmo salar) in land-based aquaculture systems.

The competitive grant comes from the National Sea Grant Office, part of the National Oceanic and Atmospheric Administration. It is part of a major agency effort to increase domestic aquaculture production and reduce the trade deficit associated with salmon imports.

According to the agency, about 90 percent of all seafood consumed in the United States is imported. Only about half of that comes from aquaculture, which puts pressure on wild stocks. Those imports add to a growing seafood trade deficit, already at $16 billion in 2017.

The funding will establish a coordinated network of recirculating aquaculture systems raising Atlantic salmon in land-based systems that re-use the water to grow fish.

Closed-system aquaculture allows for fish production in more affordable areas closer to population centers, which will lower the cost of production as well as the carbon footprint for transport. These systems recycle water and treat the waste with beneficial microbes, increasing sustainability.

Americans consume 500,000 tons of Atlantic salmon annually, 95 percent of which is imported, and valued at $3.4 billion, according to Yonathan Zohar, the chair of the UMBC Department of Marine Biotechnology and the grant’s lead principal investigator.

Zohar, based at Baltimore’s Institute of Marine and Environmental Technology, oversees one of the nation’s most sophisticated aquaculture research operations. The new grant, he said, “offers an opportunity for domestic production of Atlantic salmon to replace all of these imports. The only way to really scale that up is with land-based systems that are environmentally sustainable. This allows us to identify the bottlenecks, address the issues and develop a strategic plan to make sure this emerging Atlantic salmon aquaculture industry can be successful.”

Maryland Sea Grant Director Fredrika Moser said she saw tremendous value in a multi-disciplinary approach to growing domestic aquaculture through this grant. “Sea Grant is excited to work with our partners in research and industry to develop a roadmap that will help policymakers and federal agencies promote an economically feasible and environmentally sustainable land-based domestic aquaculture industry,” she said.

This effort to build these systems’ capacity and research their economic feasibility includes Sea Grant partners in Maine and Wisconsin as well as the University of Maryland Center for Environmental Science, University of Maryland Extension, Morgan State University, the USDA National Cold Water Marine Aquaculture Center, the University of Wisconsin-Stevens Point Northern Aquaculture Demonstration Facility, and the Conservation Fund’s Freshwater Institute in West Virginia.

Industry partners and collaborators include Superior Fresh in Wisconsin, Whole Oceans, LLC and Nordic Aquafarms in Maine, and American Salmon in Maryland, among others.

source: Maryland Sea Grant

ICCAT Tuna Conservation - Management Measures (2019)

Yellowfin Tuna | credit: NOAA

In November 2019, the International Commission for the Conservation of Atlantic Tunas (ICCAT) held its 26th Regular Meeting in Palma de Mallorca, Spain.

Among the major accomplishments was the adoption of a new multi-annual conservation and management program for tropical tunas.

The Commission agreed a TAC for bigeye tuna of 62,500 t and 61,500 t, for 2020 and 2021, respectively. The annual TAC for yellowfin will remain at the current level of 110,000 t.

In addition, in order to reduce the fishing mortality of juvenile bigeye and yellowfin tuna, it was also agreed to reduce the maximum number of fish aggregating devices (FADs) deployed by vessels and to prohibit the use of FADs for two and three months in 2020 and 2021, respectively.

In early 2020, the Commission will discuss additional measures for the multi-annual conservation and management programme for tropical tunas.

The International Commission for the Conservation of Atlantic Tunas oversees the conservation and management of a variety of Atlantic marine species, including tunas, swordfish, marlin and sharks, and adopts measures to minimize bycatch of turtles and seabirds associated with these fisheries. This responsibility is shared among ICCAT’s 52 members.

source: International Commission for the Conservation of Atlantic Tunas

Related Posts

World Tuna Day

Status of Stocks 2018 Report (NOAA)

Winter Flounder

In August, the National Oceanic and Atmospheric Administration (NOAA) released the 2018 Status of U.S. Fisheries Annual Report to Congress, that details the status of 479 managed stocks or stock complexes in the U.S. to identify which stocks are subject to overfishing, are overfished, or are rebuilt to sustainable levels.

The report notes that the vast majority of U.S. fish stocks were at sustainable population levels in 2018, and the number of U.S. fish stocks subject to overfishing remains at a near all-time low..

The report also documents a newly-rebuilt stock, smooth skate in the Gulf of Maine. This brings the total number of rebuilt U.S. marine fish stocks to 45 since the year 2000

A stock is on the overfishing list when the harvest rate of that species is too high. Of 321 stocks with known status, 293 (91%) are not subject to overfishing. The remaining 28 stocks (9%) are subject to overfishing..

Seven stocks were removed from the overfishing list, and five were added in 2018. As required under the Magnuson-Stevens Act (the U.S. ocean fisheries law), NOAA Fisheries works with regional fishery management councils and other partners to implement measures to immediately end overfishing.

A stock is on the overfished list when the population size of a stock is too low, whether because of fishing or other causes, such as environmental changes..

Of 244 stocks with known status, 201 (or 82%) are not overfished, leaving 43 stocks (18%) listed as overfished. No stocks were removed from the overfished list in 2018, but eight were added.

For more information, visit: https://www.fisheries.noaa.gov/media-release/number-us-fish-stocks-sustainable-levels-remains-near-record-high

source: NOAA Fisheries

International Year of the Salmon 2019

A coalition of organizations have declared 2019 as the International Year of the Salmon (IYS).

The International Year of the Salmon is an initiative to inform and stimulate outreach and research that aspires to establish the conditions necessary to ensure the resilience of salmon and people throughout the Northern Hemisphere.

IYS seeks to protect salmon by bringing countries together to share knowledge, raise public awareness and take action.

The extraordinary life histories of salmon in the Northern Hemisphere exposes them to many environmental and human-caused factors influencing their health and abundance.

IYS events are intended to raise awareness of what humans can do to ensure salmon and their habitats are conserved and restored.

There was an opening ceremony for the International Year of the Salmon at the Global Fishery Forum & Seafood Expo 2018.

The IYS North Pacific Opening Event was held at Jack Poole Plaza in downtown Vancouver, British Columbia, Canada.

Hosted by the North Pacific Anadromous Fish Commission (NPAFC) and the Pacific Salmon Foundation, the event drew an audience of media and over 100 leaders in salmon conservation from government, Indigenous groups, NGOs, academia, and industry from around the Pacific Rim.

Seafood Expo North America/Seafood Processing North America

Seafood Expo North America/Seafood Processing North America
Boston Convention Center
March 11-13, 2018

Seafood Expo North America/Seafood Processing North America is North America’s largest seafood trade exposition. The exposition features over 1,340 exhibiting companies from more than 50 countries.

Seafood Expo North America/Seafood Processing North America features fresh and frozen fish and seafood, value added products, processed and packaged fish and seafood, processing and packaging equipment, freight forwarders, logistical services, seafood-industry service providers, and more.

A New Product Showcase will feature the latest seafood products available in North America. Seafood Excellence Awards will recognize the best new products.

Conferences will discuss industry issues, new regulations, innovations, and trends. Attendees include owners, proprietors, executive purchasing managers, category managers, private label program buyers and equipment and packaging buyers from retail, foodservice, and other business categories.

For more infornation, visit" www.seafoodexpo.com/north-america/

World Tuna Day

In a 2016 resolution of the United Nations (U.N.) General Assembly, May 2nd was designated World Tuna Day.

The organization "Invites all Member States, organizations of the United Nations system, other international and regional organizations and civil society, including non-governmental organizations, to observe World Tuna Day in an appropriate manner and in accordance with national priorities, in order to raise awareness of the value of tuna, the threats facing tuna populations and the economic and social benefits of sustainably managed tuna stocks, and to share best practices in this regard;"

What is World Fisheries Day?

World Fisheries Day is celebrated each year on November 21 by fishing communities worldwide.

World Fisheries Day events include rallies, workshops, public meetings, cultural programs, dramas, exhibition, music show, demonstrations, and other activities.

Related Information

National – International Days – Weeks – Months

North American Commercial Fisheries

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

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.

source: www.louisianaseafood.com

More Information

Louisiana Commercial Fishing

Massachusetts Seafood Marketing

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

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.