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