Showing posts with label shellfish. Show all posts
Showing posts with label shellfish. Show all posts

Saturday, January 13, 2024

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.

Monday, November 30, 2015

2014 USA Clam Landings

U.S. landings of clams (all species) yielded 90.7 million pounds of meats valued at $214.8 million in 2014, according to NOAA Fisheries’ annual report, Fisheries of the United States 2014. The average exvessel price per pound in 2014 was $2.37.

Surf Clams

Surf clams yielded 43.3 million pounds of meats valued at $31 million. Leading states for surf clams were New Jersey, Massachusetts, and New York. The average exvessel price per pound of meats was 72 cents in 2014.

Ocean Quahogs

The ocean quahog fishery produced 31.4 million pounds of meats valued at nearly $23.8 million. Together, New Jersey and Massachusetts accounted for almost 99 percent of total ocean quahog production in 2014. The average exvessel price per pound of meats was 76 cents in 2014.

Hard Clams

The hard clam fishery produced almost 8.1 million pounds of meats valued at almost $49.6 million—an increase of almost 1.2 million pounds (almost 17%). Landings in the New England region were 1.6 million pounds of meats (up nearly 1%); Middle Atlantic, 4.6 million pounds (up almost 1%); and the South Atlantic region, .8 million pounds (up 210%). The average exvessel price per pound of meats was $6.16 in 2014.

Soft Shelled Clams

Soft shelled clams yielded nearly 3.6 million pounds of meats valued at nearly $25.8 million. Maine was the leading state, followed by Washington (up nearly 50%), and Massachusetts (down more than 41%). The average exvessel price per pound of meats was $7.21 in 2014.

The Fisheries of the United States 2014 report is available at  http://st.nmfs.noaa.gov/commercial-fisheries/fus/fus14/index.

Wednesday, August 26, 2015

Where Do Jonah Crabs Come Fron?


A growing market demand for jonah crab has increased fishing effort along the USA Atlantic Coast in the last two decades, according to an Atlantic States Marine Fisheries Commission (ASMFC) stock assessment of the species.

Jonah crab are harvested by lobstermen using lobster traps. As the demand for Jonah crab has increased, a mixed crustacean fishery has emerged that can target American lobster, Jonah crab, or both species.

Thursday, July 24, 2014

Texas Shrimp Season 2014

Consumers in Texas are likely to find a good supply of wild-caught shrimp for the 2014 shrimping season. Shrimp trawling opened in federal and state waters off Texas on July 15, 2014.

Each year, shrimping is closed to protect brown shrimp during emigration from the bays to the Gulf of Mexico. The early season closure allows Texas shrimp to reach a larger and more valuable size before harvest, and prevents waste of shrimp that might otherwise be discarded because of their small size.

source: Gulf of Mexico Fishery Management Council

Tuesday, June 24, 2014

Northern Shrimp Moratorium (USA Northeast)

It could be months or years before consumers begin seeing fresh local northern shrimp in New England seafood markets again. In December 2013, the Atlantic States Marine Fisheries Commission (ASMFC) established a moratorium for the 2014 fishing season, based on the findings of the 2013 stock assessment update. The Commission noted that due to recruitment failure for the past three years, it is possible that the moratorium could extend beyond one year.

source: Atlantic States Marine Fisheries Commission

Friday, June 6, 2014

South Carolina Shrimp Season

South Carolina's commercial shrimp fishery is composed of three distinct segments.

The shrimp season typically begins in spring with catches of white roe shrimp. The white roe shrimp season generates the most value for fishing effort with early season prices for larger roe shrimp being relatively high.

The brown shrimp season typically occurs during the summer months

The larger fall white shrimp season, composed of offspring from the spring roe crop, begins in late summer and ends in winter.

Total landings for shrimp during the 2013 season, measured heads-off, was just over 1.3 million pounds, which was well below average for the state. Fall white shrimp landings in 2013 were the lowest on record.

source: South Carolina Department of Natural Resources

Friday, May 23, 2014

2013 North Carolina Seafood Statistics

In 2013, North Carolina Commercial fishermen brought in 50 million pounds of fish and shellfish with a dockside value of $79 million, according to the N.C. Division of Marine Fisheries’ Trip Ticket Program.

Commercial fishermen in the state landed 21 million pounds of hard blue crabs worth $26.4 million in 2013.

Shrimp was the second most valuable product with landings of 4.9 million pounds and a dockside value of $13 million.

Rounding out the top 5 most valuable species were spiny dogfish (3 million pounds and $302,248), southern flounder (2.2 million pounds and $5.6 million) and Atlantic croaker (1.9 million pounds and $1.7 million).

Commercial finfish landings totaled 22 million pounds in 2013.

Shellfish landings totaled 28 million pounds.

Oyster harvests increased by 33 percent, including a notable increase in landings from the Pamlico Sound.

source: N.C. Division of Marine Fisheries

Saturday, May 3, 2014

South Carolina Shrimp Season

Consumers in South Carolina may find greater quantities of fresh local shrimp during the month of May.

NOAA Fisheries recently announced that federal waters within 25 nautical miles of the federal-state water boundary off South Carolina will reopen to fishing for brown, pink, and white shrimp at 12:01 a.m. May 1, 2014. South Carolina state waters will remain closed until the state determines an appropriate reopening date. 

The initial closure was implemented at the request of the state of South Carolina after a prolonged period of cold weather.

source: South Atlantic Fishery Management Council

Wednesday, November 20, 2013

National Oyster Cook-off 2013

The National Oyster Cook-off was held on October 19 in Leonardtown, Maryland. The annual event is held in conjunction with the St. Mary’s Oyster Festival and the U.S. National Oyster Shucking Championship. More than 15,000 visitors attended the two-day festival which featured rows of vendors offering oyster fare and oyster-themed items.

Fifty chefs from as far away as Oregon entered recipes for consideration in the contest, open to cooks of all skill levels. Of those, nine were selected to attend the St. Mary’s County Oyster Festival, where they competed before a panel of judges.

The judges picked one winner in each of the three categories - hors d’oeuvre, soup/stew and main dish - based on taste and creativity. Reynolds won the overall prize of $1,000, an engraved silver tray and the national title. The other category winners took home cash prizes, ranging from $150 to $300.

Debbie Reynolds of Waldorf took took first place in the main dish category and won the overall grand prize with her Oyster and Chipotle Grits recipe.

Marty Hyson of Millersville won the hors d’oeuvre honor with his Grilled Oyster Reggiano. Winning both soup/stew and People’s Choice was Robert Johnson of Bushwood with his Merchant Mariner Oyster Rockefeller Chowder. Ronna Farley of Rockville earned the Best Presentation Award with her Crispy Oyster and Red Pepper Salsa Bruschetta.

The Oyster Cook-off is sponsored by the Maryland Department of Natural Resources Seafood Marketing Program, the Rotary Club of Lexington Park and the St. Mary’s County Department of Economic Development. Proceeds from the event go to local charities, educational scholarships, assistance grants, and Rotary International projects.

For more information on the National Oyster Cook-off, visit www.usoysterfest.com.

source: MD DNR

Thursday, October 31, 2013

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

Friday, October 11, 2013

North Carolina Oyster Consumption Guidelines

With oyster season beginning October 15 in North Carolina, the State's Division of Marine Fisheries has released guidelines for consumers regarding shellfish consumption.

The following tips concerning to oysters and clams are from the N.C. Division of Marine Fisheries:
 -  Only purchase shellfish from reputable dealers, retailers, grocers, markets or restaurants. It is illegal for shellfish harvesters to sell directly to the public unless they are also certified shellfish dealers. These licensed dealers are inspected and required to keep shellfish under refrigeration and keep sanitation records.

 - Ask to see the shellfish tag before you purchase. By law, the shellfish tag must be removed at the last point of sale and kept on file for tracking purposes, but consumers can always ask to see the tag to look at when the shellfish were harvested and what area they are from. For the best quality, shellfish should be consumed within seven days of harvest.

 - Keep oysters and clams refrigerated until you are ready to cook and eat them. Shellfish need to be kept at or below 45 degrees Fahrenheit to prevent bacterial growth.

 - Store shellfish away from other contaminants. Shellfish are living animals when you purchase them, so they can become contaminated by placing them on wet floors, splashing them with dirty water or dripping raw fish and other foods.

 - Thoroughly wash shellfish prior to cooking. Remove all mud and dirt from the outside of the shellfish, using water and a stiff brush.

 - Prior to cooking or raw consumption, discard any dead shellfish. Dead shellfish will have slightly gaping shells that will not close when tapped.

For more information about Vibrios, see the N.C. Department of Health and Human Services’ website at http://epi.publichealth.nc.gov/cd/diseases/vibrio.html.

source: North Carolina Department of Environment and Natural Resources

Wednesday, July 24, 2013

2013 Florida Spiny Lobster Seasons

The 2013 Florida commercial and recreational lobster season starts Aug. 6 and runs through March 31. Regular spiny lobster  lobster harvesting is preceded by a two-day spiny lobster recreational season July 24 and 25.

The two-day sport season occurs on the last consecutive Wednesday and Thursday in July each year (July 24 and 25, 2013). Commercial fishermen may begin putting their traps in the water Aug. 1, and recreational and commercial fishermen may harvest spiny lobsters starting Aug. 6.

source: Florida Fish and Wildlife Conservation Commission

Friday, November 2, 2012

Where Do Dungeness Crabs Come From?




The Dungeness crab is one of North America's most popular crustaceans. This large, sweet tasting crab is often found in seafood markets and other food outlets.

Dungeness crabs are caught along the Pacific Coast of North America. They generally prefer cooler waters and are uncommon south of Point Conception, California. Dungeness crabs are usually found on sandy or muddy bottoms at depths of 300 feet or less.

The Dungeness is an important catch for U.S. Pacific Coast commercial fishermen. 2011 Dungeness crab landings exceeded 67.4 million pounds worth more than $185 million.

In some areas, Dungeness crabs are caught recreationally with crab pots (or traps), loop traps, and hoop nets.

Thursday, June 14, 2012

Crayfish Holding Tanks


After harvesting their catch, some crayfish harvesters prefer to hold crawfish for a few days. Confinement is done to clean and purge these tiny shellfish before cooking. Bait tanks or other containment systems are also used to keep a constant supply of crayfish for fishing bait.

When maintaining populations of live crayfish, a number of challenges are likely to be encountered. Cannibalism can be a major problem when quantities of individuals are confined together. Although cannibalism cannot be eliminated, the behavior can be minimized through a number of practices.

Access to food and shelter appear to help curb cannibalism, as do habitats that keep crayfish active. In addition to cannibalism, crayfish are subject to predation from birds, raccoons, and other wildlife. When crayfish are kept outside, these threats can be a serious problem.

Water quality can be an issue, especially during hot weather. To minimize mortality, crayfish tanks must be kept clean and the water changed often. Most closed systems require frequent maintenance in order to perform correctly.

One of the simplest systems for keeping crayfish alive can be rigged by equipping a large cooler with a few additional components. A small garden fountain pump can be added to circulate water. If possible shelter should also be added to a crayfish storage tank. Objects such as oyster shells, whelk shells, stones, or pottery make suitable shelters for crayfish.

When holding crayfish, the decision to feed or not is usually based on the intended use. If the intent is to purge crayfish briefly before cooking, feeding may not be necessary. In other cases, it may be desirable to feed crayfish every day or two in order to maintain peak condition. Popular foods include corn, rice, or small amounts of plant vegetation.

As an alternative to bait tanks or other closed containers, some enthusiasts store crayfish in pens or cages which are located in nearby ponds or creeks. As with bait tanks, these storage methods are subject to problems such as cannibalism, outside predation, and water quality fluctuations. Crayfish pens cages should be located out of direct sunlight when possible.

Despite their challenges, crayfish holding setups can be extremely useful on a small scale. They can provide a reliable source of fishing bait as well as fresh crayfish for the table. Tanks, pens, and other systems can also be used for storing baitfish or other aquatic life.

Tuesday, April 24, 2012

Maine Lobster Facts

Maine lobster - American lobster
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).

Wednesday, June 22, 2011

How to Cook Blue Mussels

Wild Caught 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.

Tuesday, May 3, 2011

Baked Lobster with Pesto Recipe

This baked lobster recipe is incredibly simple and delicious. The basic recipe also works well with crab meat or other seafood.

Ingredients

8 oz cooked lobster meat
2 red potatoes (skin-on), cut into 1 inch cubes
4 tablespoons shaved Parmesan cheese
2 tablespoons olive oil
2 tablespoons garlic-basil pesto, canned or fresh
1/2 cup chicken stock or fresh broth from lobsters
salt and red pepper to taste

Instructions

In a medium casserole dish, add olive oil and potatoes and stock/broth. Bake 10 minutes @ 350 degrees or until potato sections begin to soften.

Remove from oven. Add lobster meat and stir.

Coat with pesto, adding extra if desired. Sprinkle with flaked Parmesan cheese, salt, pepper and return to oven.

Cook for an additional 10 minutes.

Serving Suggestion

Serve hot with a green salad, Pino Gricio and hot Italian bread, either buttered or brushed with a light pesto-olive oil mix.

Saturday, April 2, 2011

Simple Clam Dip Recipe

littleneck clams
Fresh Clams
Clams are readily available to most consumers. Types of clams vary by region, but most coastal areas have local clam fisheries.

Fresh clams are an excellent ingredient in dips or spreads. For cooks that don't have access to fresh clams, there are canned products.

The simplest clam dips are made from sour cream, powdered ranch dressing mix and diced, cooked clam meat.

More complex dips might contain sour cream, clams, fresh herbs, vegetables, and spices.

Regardless of the recipe, nearly all clam dips will benefit from a few simple preparation steps.

For surf clams, quahogs or similar species, it is best to remove the stomach and other inedible parts of the body. Next, the clam meat is diced into pieces.

Once diced, clams should be simmered for 2-3 minutes. Do NOT overcook! After cooking, the meat is rinsed and allowed to chill.

After combining clam meat with dip, the mixture can be topped with herbs such as chives, green onions, parsley, or others.

When possible, clam dips should be chilled for several hours before serving. Home made clam dips get better after chilling overnight and usually are at peak flavor for 2-3 days.

Of course clam dips are delicious and rarely last more than a few minutes when served to hungry guests.

Thursday, March 31, 2011

Where Do Soft Crabs Come From?

un-cooked soft crabs
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.

Monday, January 3, 2011

2009 Maine Red Tide Caused Commercial Fishery Disaster

On December 22, 2010, U.S. Commerce Secretary Gary Locke determined that the economic effects of closing shellfish fisheries in Maine in 2009 due to a harmful algal bloom, commonly referred to as red tide, caused a commercial fishery failure.

"The natural disaster, which forced the closing of shellfish beds to protect human health, hurt Maine's commercial shell fishermen and their families," said Locke. "Should Congress appropriate funds for disaster assistance, the Department of Commerce and NOAA will work with Maine to develop an effective program to provide assistance to the fishery."

In October 2009, Maine Governor John Baldacci requested the disaster determination in a letter to the Department of Commerce and provided information detailing how the disaster affected the softshell clam, blue mussel and mahogany quahog fisheries.

The closures due to the harmful algal bloom began in April of 2009 and resulted in closures of 97 percent of the fisheries at the peak. Some areas of the Maine coast were closed to shellfishing until late September. After reviewing this information, the Department of Commerce determined the natural resource disaster met the requirements of a commercial fishery failure under the Magnuson-Stevens Fishery Conservation and Management Act.

source: NOAA press release