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.

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

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

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/

2012 USA Seafood Consumption

Americans consumed 4.5 billion pounds of seafood in 2012, according to Fisheries of the United States 2012, an annual report from NOAA Fisheries.

On average, Americans enjoyed 14.4 pounds of fish and shellfish in 2012. Average consumption was down four percent from 15.0 pounds in 2011.

According to the report, U.S. commercial fishermen landed 9.6 billion pounds of fish and shellfish in 2012, valued at $5.1 billion.

source: NOAA Fisheries

Maine Lobster Facts

Maine lobster aka American lobster

The Maine lobster, also known as American lobster, is one of North America's most popular seafood delicacies. This delicious crustacean is caught in Canada as well as the United States.

The following are a few Maine lobster facts:

Although it is often called "Maine lobster", the species occurs in American waters from Maine through North Carolina.

Maine lobsters are solitary and territorial by nature, often laying claim to a burrow or crevice for protection. Although they move within their habitat, adult lobsters usually remain within a home range of a few square miles. Large adults often live in deep ocean water but make seasonal migrations inshore to reproduce.

Maine lobsters molt 10 times in their first year, reaching lengths of 1 -1.5 inches. Lobsters can grow back new claws, legs, and antennae. A lobster that has lost 1 claw is called a cull. One that has lost 2 claws is called a bullet.

The largest known Maine lobster weighed a whopping 44 pounds. Scientists have not discovered an accurate method for measuring the exact age of Maine lobsters. Based on growth estimates, biologists believe that some lobsters live for nearly 100 years.

The American (Maine) lobster fishery, with an ex-vessel value of nearly $400 million in 2010, ranks as one of the most value Atlantic coast fisheries. Maine's lobster landings make up almost 80% of the value of the U.S. fishery.

The vast majority of Maine lobsters are caught in lobster pots. A small percentage of overall landings are caught by trawling. SCUBA divers sometimes catch Maine lobsters by hand.

In the USA, Maine lobsters are managed regionally by the ASMFC American Lobster Management Board. The board regulates three distinct stocks, including Gulf of Maine (GOM), Georges Bank (GBK), and Southern New England (SNE).

How to Cook Blue Mussels

Wild Caught Blue Mussels

Blue mussels are popular around the world. These small shellfish are farm raised in the USA, Canada, Scandanavia, and throughout Europe.

There are many ways to prepare and serve blue mussels. Some of the most common methods include steaming, baking, grilling or cooked in soups, stews, chowders, or other meals.

In addition to serving mussels as a main course, they are a good choice as an appetizer. They can baked on the half shell, topped with a small slice of cheddar, Mozzarella, Feta, or other cheese and served before a main course.

Blue mussels are also popular as an ingredient in pasta dishes. They can be boiled (in the shell) with sauces and then served over pasta noodles.

Where Do Soft Crabs Come From?

un-cooked soft crabs

From May through September commercial fishermen of the Mid Atlantic and Gulf coasts harvest soft shelled blue crabs. These delicious crabs are considered a delicacy around the world.

During molting, the crab increases its size by roughly one-third. A blue crab may shed its hard outer shell many times during its life span.

When a crab sheds, it must be removed from the water immediately in order to prevent the shell from becoming hard.

Soft crabs that are purchased live should be kept moist and stored in a drip-proof tray, between wet newspapers or paper towels in a refrigerator.

Preparing a fresh soft crab for cooking is simple to do. Using sharp scissors, cut off the mouth and eyes. Cut off the apron. Lift the top shell and snip out the gills on each side. Rinse under cold water and drain. They are now ready to cook. After cooking, the entire soft crab is edible.

2011Seafood Summit in Canada

The 9th Annual Seafood Summit is taking place on 31 January - 2 February, 2011 in Vancouver, Canada, with Keynote Speaker Yvon Chouinard. The Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking with the goal of making the seafood marketplace environmentally, socially and economically sustainable. The Seafood Summit will take place at the Westin, Bayshore in Vancouver, Canada.

For more information, visit the Seafood Summit website:

www.seafoodchoices.com/seafoodsummit.php.

source: Fishlink Sublegals

Top American Seafood of 2009

The National Fisheries Institute’s (NFI) "Top Ten" Seafood list for 2009 names shrimp as the most popular seafood in the USA. Other types of seafood in the top 10 included canned tuna, salmon, Alaska pollock, tilapia, catfish, crabs, cod, clams, and pangasius. The ten most popular varieties compromised more than 88 percent of American seafood consumption for the year.

2009 Top Ten Seafood (pounds per person)

Shrimp (4.1)

Canned Tuna (2.5)

Salmon (2.04)

Alaska Pollock (1.454)

Tilapia (1.208)

Catfish (0.849)

Crab (0.594)

Cod (0.419)

Clams (0.413)

Pangasius (0.356)

source: NFI

NOAA Report: Fisheries of the United States - 2009

NOAA has released its Fisheries of the United States - 2009. The publication is a preliminary report for 2009 on commercial and recreational fisheries of the United States with landings from the U.S. territorial seas, the U.S. Exclusive Economic Zone (EEZ), and on the high seas.

According to the report:

Americans consumed 15.8 pounds of fish and shellfish per person in 2009, down .2 pounds from 2008 data.

Per capita consumption of fresh and frozen products was 11.8 pounds

Fresh and frozen finfish consumption was 6.2 pounds per capita.

Fresh and frozen shellfish consumption was 5.6 pounds per capita.

Consumption of canned fishery products was 3.7 pounds per capita.

Cured fish consumption was 0.3 pound per capita.

Imports of edible seafood made up 84 percent of the consumption.

Dutch Harbor-Unalaska, Alaska, was the nation’s No. 1 fishing port in terms of volume at 506.3 million pounds.

New Bedford, Ma was the No. 1 fishing port in terms of value at USD 249.2 million.

U.S. imports of edible seafood products amounted to 5.2 billion pounds valued at USD 13.1 billion in 2009.

U.S. exports of edible seafood products came to 2.5 billion pounds valued at USD 4 billion in 2009.

Eating Fish Might Help Reverse Lionfish Invasion

A massive fishing effort to stop invasive lionfish involves chefs marketing these delicious fish to consumers.

A new study looking at how to curb the rapid growth of lionfish, an invasive species not native to the Atlantic Ocean, suggests that approximately 27 percent of mature lionfish will have to be removed monthly for one year to reduce its population growth rate to zero.

But the good news is that the invasive fish happens to be delicious. NOAA is encouraging chefs to find new ways to introduce this tasty species of saltwater fish to U.S. consumers.

Lionfish are native to the western and central Pacific Ocean, but have established themselves from North Carolina to South America.

Scientists and public officials are seriously concerned at the effect lionfish are having on reef ecosystems, since this predator is capable of rapid population growth, often competing with native fish for food and territory.

Authorities are also encouraging a local market for the species, whose delicate white flesh tastes similar to a snapper or grouper. NOAA scientists concur that developing a market for lionfish is one of the only ways to substantially reduce their numbers.

NOAA has developed an "Eat Lionfish" campaign that brings together fishing communities, wholesalers, and chefs in an effort to broaden U.S. consumers’ awareness of this delicious invader.

How to Clean Catfish for the Table

Catfish are among the most commonly caught freshwater fish. They make good table fare and are relatively easy to clean. The meat is white, mild tasting and boneless when properly cleaned.

These are tips for cleaning catfish:

 - Wash the catfish well before cleaning

 - Make a cut behind the gills from top to bottom and another cut at the tail

 - Using pliers, carefully peel the skin off the fillet

 - Slice along the back, trimming the fillet from the bone. Continue cutting the fillet free, working downward

 - Wash channel catfish fillets and chill immediately.

Notes:

The same technique applies for channel catfish or bullheads.

Like other fish, catfish destined for the table should be kept cool at all times. Anglers report that bleeding catfish immediately and keeping them on ice will improve their flavor.

An alternative method to skinning is to fillet catfish with the skin on, then lay the fillets on a flat surface and cut the meat away from the skin. This process leaves a thin layer of meat on the skin. This method is said to improve the flavor of catfish during warm weather when some fish tend to have an off taste.

Always use a sharp fillet knife.

U.S. Shellfish Exports to Europe May End on July 1

Beginning July 1, 2010, a European Commission Regulation allowing import of live and fresh molluscan shellfish and certain marine invertebrates from the U.S. will expire. This is expected to halt the import of these products into the European Union (EU) at that time.

The Regulation includes live and fresh bivalve mollusks, echinoderms, tunicates, and marine gastropods from all U.S. states. Shellfish from the five states bordering the Gulf of Mexico are already not allowed into the EU for other reasons. Wild scallop meats, fresh or frozen, will be allowed entry; whole scallops or scallop adductor muscles with the roe attached will not be allowed.

The U.S. Food and Drug Administration (FDA) and the European Union have been in discussion about the reciprocal equivalence between the nations for live mollusks but for now differences have not been resolved.

source: FDA press release

Buying and Cooking American Lobsters

American lobster

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 seafood industries in Canada and New England USA.

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.

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."

UK Celebrates Omega-3 Day

On March 3, 2010, the United Kingdon celebrated International Omega-3 Day.

According to UK seafood organization Seafish, seafood has been recognized as the best dietary source of Omega-3 oils.  Seafish notes that the reduction in the risk of heart attack death is the most widely accepted benefit from eating more seafood. Also noted was that the consensus of knowledgeable experts believe that eating more fish may reduce risk of death from a heart attack by around 25-30%.

At a conference on Seafood & Health in January 2009, experts from all over the world presented new research confirming that the complex of vitamins, minerals and long-chain fatty acids present in seafood can improve eyesight, skin, and concentration levels as well as improving cardiovascular health.

Seafish also noted that the European Food Safety Authority has increased the adult recommended intake of Omega-3 from 200mg a day to 250mg a day – more than the current UK recommendation of 200mg/day.

Seafish is a Non Departmental Public Body (NDPB), sponsored by the four UK government fisheries departments and funded by a levy on seafood. For more information, visit www.seafish.org.

What Are Sea Scallops?

Sea scallops are bivalve mollusks. Various members of the scallop family are found worldwide. Scallop shells are symmetrical, attractive and highly collected by sea shell enthusiasts.

Atlantic sea scallops are harvested in the Northwest Atlantic from Cape Hatteras to Newfoundland and in the Gulf of St. Lawrence. They live on the ocean bottom, generally at depths from 30 to 100 meters (about 100 to 300 feet) and can live up to 20 years.

Sea scallops are popular seafood items. Prized by cooks and diners, they are considered by many to be the most appealing of the shellfish. The premium products among scallops are the largest specimens, which have a delicate flavor and tender texture. Scallops are best when fresh, but may also be frozen.

The edible portion is the adductor muscle of scallops. The muscle is larger and more developed than most shellfish because they are active swimmers. Atlantic sea scallops are the largest scallops sold in the U.S., averaging 10/40 count per pound.