Seafood News

New Zealand CRAMAC5 Rock Lobsters Receive FoS Certification

2011-09-20T11:19:00.000-07:00

New Zealand Rock Lobster harvested by members of the CRA 5 Rock Lobster Industry Association Incorporated (CRAMAC5) will now be certified by Friend of the Sea.

The CRA 5 rock lobster fishery is located on the East Coast of the South Island of New Zealand.

CRAMAC 5 represents 54 quota owners, 27 active commercial crayfishing vessels and two main processors. The bulk of the catch is exported live into Hong Kong and China.

Rock lobsters harvested in the fishery are caught by potting, which has a minimal bycatch and a very low impact to the seabed.

The fishery is regulated by the New Zealand Ministry of Fisheries within the Quota Management System. The Total Allowable Commercial Catch (TACC) is 350 tonnes per year. Size limits for Rock Lobster are specified in the Fisheries Regulations 2001, with a minimum tail width of 60mm for females and 54mm for males. Rock lobsters caught below these limits are returned to the sea alive.

The production chain is short as the catch is taken by an owner-operated vessel and generally landed to a processor who is also an exporter.

source: FoS

Types of Smoked Salmon

2011-09-16T18:17:00.000-07:00

Salmon is usually smoked by either hot-smoking or cold-smoking.

Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at 120° - 180°F. The type and size of fish, desired flavor, local tradition, and other factors affect the hot smoking process.

Cold-smoking is done using temperatures of 100°F or less. Cold smoking times range from roughly 24 hours to as much as 3 weeks.

Types of smoked salmon:

American style kippered salmon is chunked, steaked or filleted Pacific salmon that has been brined and hot-smoked.

European kippered salmon consists of whole salmon that has been split, brined and cold-smoked.

Lox is a type of brined, cold-smoked salmon that tends to be saltier than other smoked salmon.

Several geographical designations for cold smoked salmon include Nova or Nova Scotia, Scotch-smoked, Danish-smoked and Irish-smoked. In some cases, these names refer more to a process than an actual area.

Cold-smoked Pacific salmon (usually coho or chinook) is often labeled as smoked salmon without reference to the type of smoking process.

Indian-cure salmon is brined fish that has been cold-smoked for up to 2 weeks until it becomes jerky.

Squaw candy is another type of smoked Pacific salmon consisting of thin strips of salmon that has been cured in a salt-sugar brine before being hot-smoked.

Both hot and cold smoked salmon is popular for making smoked salmon dip, fish chowders, and other recipes.

NFI 2010 Top Ten Seafood List

2011-09-12T13:03:00.000-07:00

On September 12, 2011, the National Fisheries Institute (NFI) released its 2010 Top Ten Seafood List.

According to NFI, the following list includes the top ten American seafood products. In parentheses is per capita consumption in pounds:

1. Shrimp (4.0)
2. Canned Tuna (2.7)
3. Salmon (1.999)
4. Tilapia (1.450)
5. Alaska Pollock (1.192)
6. Catfish (0.800)
7. Crab (0.573)
8. Cod (0.463)
9. Pangasius (0.405)
10. Clams (0.341)

Americans ate approximately 20 percent more tilapia in 2010 than in 2009, going from number five to number four on the NFI Top Ten Seafood List.

The list reflects a National Marine Fisheries Services (NMFS) recalculation of 2009’s total pounds per capita that changed to 16 lbs from 15.8 pounds.

2010 USA Seafood Landings

2011-09-07T13:24:00.000-07:00

According to the latest figures from NOAA, U.S. commercial fishermen landed 8.2 billion pounds of seafood in 2010, valued at $4.5 billion. Landings increased by 200 million pounds and more than $600 million in value over 2009.

The report, Fisheries of the United States 2010, shows that for the 22nd consecutive year, the Alaska port of Dutch Harbor-Unalaska led the nation with the highest amount of fish landed, primarily pollock.

For the 11th consecutive year New Bedford, Mass. had the highest valued catch, due in large part to the sea scallop fishery.

Last year, commercial fishermen unloaded 515.2 million pounds of fish and shellfish in Dutch Harbor-Unalaska, an increase of nearly 10 million pounds over 2009 and a rise in the dockside value of $3.4 million to $163 million. Alaska claims three of the top 10 ports for landings volume and six of the top 10 ports for landings value. More than half of the seafood Americans eat from U.S. waters is caught in Alaska.

The port of New Bedford took top place for values of landings, bringing in $306 million in 2010, a 22.8-percent increase over 2009, and the highest landing values in 30 years for that port. While there was a substantial increase in value, the total amount of seafood landed in New Bedford decreased by 36.6 million pounds to 133.4 million pounds.

Fishermen at the nearby port of Gloucester, Mass., also landed their top value in the last 30 years, with landings valued at $56.6 million, an increase of 11 percent from 2009.

All coastal regions of the country saw increases in total value of fisheries landings in 2010. The Gulf of Mexico region, which suffered the nation’s worst marine oil spill in 2010 and saw landings drop by 19 percent, achieved a modest two percent increase in total landings value.

The report also shows that the average American ate 15.8 pounds of fish and shellfish in 2010, a slight decline from the 2009 figure of 16 pounds. The U.S. continues to be third-ranked for consuming fish and shellfish, behind China and Japan. Americans consumed 4.878 billion pounds of seafood, slightly less than the 4.907 billion pounds in 2009.

While seafood consumption remained fairly consistent, the amount of imported seafood consumed by Americans continued to increase. About 86 percent of the seafood consumed in the U.S. is imported, measured by edible weight, up four percent from 2009. However, a portion of this imported seafood is caught by American fishermen, exported overseas for processing and then re-imported to the U.S.

The U.S. exports 63 percent of its domestically produced seafood, measured by live weight, which represents an increase of four percent over 2009.

Almost half of imported seafood comes from aquaculture, or farmed seafood. Aquaculture outside the U.S. has expanded dramatically in the last three decades and now supplies the world with half its seafood demand, according to the United Nations Food and Agriculture Organization. America’s aquaculture industry, though vibrant and diverse, currently meets less than 5 percent of U.S. seafood demand.

source: NOAA

Florida Marine Flea Market and Seafood Festival

2011-08-29T07:30:00.000-07:00

The Florida Marine Flea Market and Seafood Festival will be held at the South Florida Fair Grounds in West Palm Beach, FL on Friday, Saturday and Sunday, September 16-18, 2011.

The event features healthy delicious seafood. Savor all the traditional side dishes, beverages, desserts and comfort foods as well. To work off that stuffed feeling, you can browse and shop the expanded nautical and maritime vendor booths.

Local Florida bands will provide two days of live, continuous music as visitors search for bargains and enjoy healthy delicious seafood.

The South Florida Fairgrounds is located at 9067 Southern Blvd West Palm Beach, FL with easy access from the I-75 and the Florida Turnpike. There is plenty of free parking.

Visit the Florida Marine Flea Market and Seafood Festival website for more information:

www.FLNauticalFleaMarket.com

2011 Great American Seafood Cook-Off

2011-08-22T17:16:00.001-07:00

Chef Jim Smith, executive chef of the Alabama Governor’s Mansion, took first place at the eighth annual Great American Seafood Cook-Off in New Orleans. He impressed the judges with a dish titled “Late Summer Alabama Bounty” that featured sous vide shrimp and marinated crab with garam masala, scented yellow squash puree, farmers market lady peas, bacon-peach relish and Spanish basil oil.

The event, sponsored by the National Oceanic Atmospheric Administration (NOAA) and presented by the Louisiana Seafood Promotion & Marketing Board, is known for pitting up-and-coming chefs against recognized culinary greats from throughout the United States. The chefs were asked to create unique dishes with domestic seafood, and utilize fish that’s native to their home states. Prior winners include John Currence of City Grocery in Oxford, MS and John Besh of Restaurant August in New Orleans.

Earlier this year, organizers of The Great American Seafood Cook-Off encouraged states to hold a qualifying round or appoint a chef to compete in the event. There were chefs representing 14 states such as: Alabama, Alaska, Florida, Illinois, Kentucky, Louisiana, Maine, Mississippi, New Jersey, North Carolina, Oregon, South Carolina, Texas and West Virginia. The 2011 Great American Seafood Cook Off is endorsed by the National Restaurant Association and will be audited by the National Fisheries Institute.

More information is available at www.GreatAmericanSeafoodCookoff.com

source: NOAA

BAP Names Business Development Manager for North America

2011-08-01T12:27:00.000-07:00

Best Aquaculture Practices, a leading global certification program for aquaculture facilities, has announced the addition of Molly Metcalf to its international marketing team.

Ms. Metcalf will serve as BAP's new business development manager for North America. Her duties are to include helping seafood suppliers, buyers, retailers and food service outlets in the United States and Canada to share the benefits of the organization's certification program.

Metcalf is a seafood industry professional who has worked for Slade Gorton & Co. since 2002 in various buying and sales positions. Previously she taught Spanish at the high school level.

Metcalf is a graduate of the National Fisheries Institute Future Leaders program. Her class raised over $300,000 for SeaShare, a non-profit hunger relief organization.

A graduate of Bates College in Lewiston, Maine, USA, she has a degree in Spanish, which will allow her to apply bilingual skills in the marketplace.

source: Best Aquaculture Practices

Indiana Yellow Perch Aquaculture Operation To Expand

2011-07-19T11:56:00.000-07:00

Bell Aquaculture is expanding its production facility in Albany, IN. Formed in 2005, Bell Aquaculture is the nation's largest yellow perch (Perca flavescens) fish farm. In June, 2011, ground was broken on a $5 million expansion project.

The company's production facility in Albany, IN is thought to be the nation's largest yellow perch (Perca flavenscens) fish farm.

Norman McCowan, president of Bell Aquaculture: "We are happy to partner with The Conservation Fund, Indiana Soybean Alliance, and Pranger Enterprise, Inc., to further develop Indiana aquaculture using sustainable water recycling technology. The added capacity of 3 million more fish per year is much needed to meet our growing customer demand."

Bell Perch™ Yellow Perch

Yellow perch is one of the most popular of all North American pan fish. It has a mild, sweet flavor with firm white flesh and low fat levels, making it a favorite in residential and commercial kitchens alike. There’s no taste difference from wild-caught like some other farmed species. In years past, yellow perch was the fish typically served at Friday Night Fish Frys in the Great Lakes region, particularly during Lent (the period prior to Easter).

"The greatest difficulty in recent years has been the availability of yellow perch out of Lake Michigan and Lake Erie – the two predominant lakes for the supply of wild-caught yellow perch," explains McCowan. "Which means restaurants that were typically serving customers who enjoy the taste of yellow perch and individual consumers, just couldn’t get the supply. . ."

source: Bell Aquaculture press release

NOAA Aquaculture Initiative

2011-07-18T15:15:00.000-07:00

NOAA recently announced its new aquaculture initiative. According to the agency, the plan is intended to help meet our country’s growing demand for seafood, while creating jobs and restoring healthy ecosystems.

The agency’s Aquaculture Technology Transfer Initiative will foster public-private partnerships on regional projects that showcase innovative sustainable practices, jump start private sector investments, and create employment opportunities in coastal communities.

In June, the Department of Commerce and NOAA released national policies that support sustainable marine aquaculture in the United States. Americans import about 84 percent of their seafood, half of which is from aquaculture. The U.S. trade deficit in seafood currently exceeds $10 billion and continues to grow.

As part of this initiative, NOAA will work with partners in the private sector, academia, government and communities to advance technology, monitor performance indicators, and showcase best practices and market-based standards. The initiative will be implemented with the active involvement of NOAA’s regional offices and science centers, Sea Grant Extension, and other federal, state, local and non-governmental partners.

The domestic aquaculture industry, both freshwater and marine, currently supplies about five percent of the seafood consumed in the U.S. The cultivation of shellfish, such as oysters, clams, and mussels, comprises about two-thirds of U.S. marine aquaculture.

Salmon and shrimp aquaculture contribute about 25 percent and 10 percent, respectively. Current production takes place mainly on land, in ponds, and in coastal state waters.

source: NOAA

New England Sustainable Fish

2011-07-15T14:08:00.000-07:00

According to the latest report to Congress from NOAA’s Fisheries Service, 21 U.S. fisheries have been rebuilt or have made improvements since 2000, including some of New England's best known groundfish.

In the northeast, Georges Bank haddock, Atlantic pollock and spiny dogfish have now been rebuilt to healthy levels.

In addition to the three rebuilt northeastern stocks, four stocks were removed from the low-population list, all from the Northeast: Gulf of Maine haddock, American plaice, Gulf of Maine cod and southern New England windowpane.

Two stocks were removed from the list of stocks being fished at too high a level: Georges Bank yellowtail flounder and Southern Atlantic Coast black grouper.

Gulf of Maine/Georges Bank Atlantic wolffish was found to have a low population.

A handful of other stocks were moved onto the overfishing and overfished lists this year:

Added to the list of stocks experiencing fishing at too high a level were Northwestern Atlantic witch flounder, Gulf of Maine/Georges Bank windowpane flounder, and Southern New England/Mid-Atlantic windowpane flounder.

Added to the list of low-population stocks were Northwestern Atlantic Coast witch flounder, Gulf of Maine/Georges Bank windowpane flounder, Georges Bank winter flounder, Southern Atlantic Coast red grouper, California Central Valley Sacramento (fall) chinook salmon, and Bering Sea southern Tanner crab.

Although it is often assumed that a stock has a low population due to too much fishing, other factors influence the health and abundance of fish stocks, including environmental changes, disease, and habitat degradation.

Scientists believe that one of the stocks added to the overfished list, the Tanner crab in Alaska, may have been affected by environmental factors.

The report, which has been issued annually since 1997, summarizes the best available science for the 528 federally-managed fish stocks. Since not all stocks are targeted by commercial and recreational fishermen, NOAA prioritizes collecting information on the commercially and recreationally important species that constitute most of the domestic fishing activity in the country.

Under the Magnuson-Stevens Fishery Conservation and Management Act, NOAA and the eight regional fishery management councils are required to end overfishing, use annual catch limits and accountability measures to prevent future overfishing, and rebuild stocks to levels that can provide the maximum sustainable yield.

To complete the annual report, NOAA examines a variety of sources, including landings data and log books, and conducts its own surveys. The 2010 Status of U.S. Fisheries, which contains data and analysis nationally and by region, is available online at http://www.nmfs.noaa.gov/stories/2011/07/docs/report.pdf.

source: NOAA

Angler's Cookbook To Be Published

2011-07-08T18:05:00.000-07:00

The New Jersey chapter of Recreational Fishing Alliance (RFA-NJ) will be publishing an Anglers' Cookbook. The book will include a variety of recipes submitted by RFA members and staff.

While the creation of the cookbook is being managed by the RFA-NJ chapter, funds raised from the sale of the book will go toward the national organization's efforts to continue to fight for the rights of anglers nationwide.

Even though RFA members most likely have treasured seafood recipes, contributors can submit recipes in the categories of Appetizers and Beverages, Soups and Salads, Vegetables and Side Dishes, Main Dishes, Breads and Rolls, Desserts, Cookies and Candy, and This and That.

The deadline for the submission of recipes is July 10, 2011. Members may also submit high quality digital photos for consideration for the cover of the cookbook.

The cookbook will be published by Morris Press Cookbooks, which has published millions of cookbooks for organizations since 1933.

source: RFA - NJ

2011 Texas Shrimping Season

2011-07-08T09:41:00.000-07:00

Consumers in search of fresh locally sourced gulf shrimp in Texas will soon have plenty of product to choose from.

Federal waters of the Gulf of Mexico, from 9 to 200 nautical miles off Texas, will open to commercial shrimping on July 15, 2011.

The shrimp fishery is closed annually off Texas to allow brown shrimp to reach a larger and more valuable size prior to harvest, and to prevent waste of brown shrimp that might otherwise be discarded because of their small size.

Texas opens state waters based on projections of when the mean size of brown shrimp leaving the estuaries is 112 mm total length, during a period of maximum duration ebb tides.

source: GMFMC

How to Cook Blue Mussels

2011-06-22T11:43:00.000-07:00

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.

Blue Mussel Recipes

Sicilian Fisherman's Stew

Italian Style Mussels

BristolBaySockeye.org Launched by Bristol Bay Regional Seafood Development Association

2011-06-22T09:48:00.000-07:00

The Bristol Bay Regional Seafood Development Association (BBRSDA) has launched a new website (BristolBaySockeye.org) which provides extensive information to consumers about the Bristol Bay wild sockeye salmon fishery.

According to the Association, Bristol Bay salmon is naturally rich in heart-healthy Omega 3s, lends itself to a wide variety of culinary preparations and hails from some of the most pristine waters on earth.

The website focuses on Bristol Bay itself, the personalities of the fishing fleet, and the abundant and sustainable salmon runs of the region.

The site is organized around the themes of Bristol Bay, Sustainability, Nutrition, the Faces of Bristol Bay and Recipes.

The website also provides a history of the fishery, and emphasizes the "Faces of the Fleet," through beautiful photography, a series of fisherman profiles, and a video of the 2010 season shot by Bristol Bay commercial fishermen.

For more information, visit: www.bristolbaysockeye.org

source: Bristol Bay Regional Seafood Development Association

GAA Completes Salmon Aquaculture Best Aquaculture Practices Certification Standards

2011-06-22T07:30:00.000-07:00

The Global Aquaculture Alliance recently announced the completion of BAP standards for salmon farms. The new salmon aquaculture standards component becomes an important addition to the Alliance's Best Aquaculture Practices certification program.

The BAP standards for salmon farms apply to the cage and net pen production of salmon and rainbow trout. They join BAP's standards for shrimp, tilapia, Pangasius and channel catfish.

The BAP program also includes standards for feed mills, hatcheries and processing plants. Over 1.5 billion pounds (700,000 metric tons) of seafood are processed under the BAP program annually.

The BAP standards are based on current best practices, but continuously evolve with advancing technology. BAP strives to set standards at an achievable level to encourage a broad cross section of producers to participate and effect positive changes within the industry.

The standards can be viewed at www.gaalliance.org/cmsAdmin/uploads/BAP-SalmonF-611.pdf

Public comments and responses are also available at www.gaalliance.org/bap/comments.php

For more information on BAP, visit www.gaalliance.org/bap/

source: GAA

McDonalds to Offer MSC Certified Fish in Europe

2011-06-09T12:31:00.000-07:00

McDonald’s has announced that over 13 million customers every day across Europe will be able to buy Marine Stewardship Council (MSC) certified sustainable fish in McDonald’s restaurants from October this year.

The news comes as 7,000 McDonald’s restaurants across 39 European countries achieve certification to the MSC Chain of Custody traceability standard, as part of the company’s ongoing commitment to enhance its sustainable sourcing practices.

The MSC is an independent global organisation set up to tackle the problem of overfishing by recognising and rewarding sustainable fisheries through its certification and eco-labelling programme. McDonald’s will be the first company in its sector to introduce MSC certified white fish throughout Europe. Last year, the company sold approximately 100 million Filet-o-Fish portions across Europe.

The certification is a result of a long term commitment made by McDonald’s to work with suppliers to improve sustainable fishing practices through its global Sustainable Fisheries Policy.

source: MSC

Canadian Seafood Consumption

2011-06-09T11:52:00.000-07:00

A new survey reveals 88 percent of Canadians have eaten seafood over the past three months. However, only 15 percent of fish consumers and 5 percent of shellfish consumers are meeting Canada Food Guide recommendations of two seafood servings per week (see note 1) .

Commissioned by the Canadian Aquaculture Industry Alliance (CAIA), the Canadian Seafood Survey found that more men than women like the taste of fish (73 vs. 66 percent, respectively), and that men have a more positive impression of farmed seafood than women. Nearly three-quarters of Canadians eat salmon (74 percent), followed by trout (45 percent) and shellfish (43 percent).

“The good news is that Canadians are eating seafood,” said Ruth Salmon, CAIA’s Executive Director. “Unfortunately, our seafood consumption frequency is far below national dietary guidelines of eight servings per month. Seafood is one of nature’s best sources of omega-3 fatty acids, which reduce the risk of stroke, heart attack and Alzheimer’s Disease, guard against Rheumatoid Arthritis, and reduce depression.”

Canadians eat finfish an average of 3.7 times per month, and our average shellfish consumption frequency is 1.9 times per month. The survey found salmon to be the most popular fish among Canadian consumers.

The complete survey, which also includes Canadians’ opinions towards creating a national Aquaculture Act, is available online: http://www.aquaculture.ca/files/CAIA-PUBLIC-REPORT-May-2011.pdf

Note 1: Canada Food Guide: http://www.hc-sc.gc.ca/fn-an/alt_formats/hpfb-dgpsa/pdf/food-guide-aliment/view_eatwell_vue_bienmang-eng.pdf

source: Canadian Aquaculture Industry Alliance

Scottish Salmon Industry Celebrates 40 Years of Production

2011-06-09T11:19:00.000-07:00

Scotland's salmon sector is celebrating the 40th anniversary of the first commercial farms in Scotland.

"The first commercial harvest of Scottish salmon was 14 tonnes back in 1971. Now, farmers grow 144,000 tonnes and it has become Scotland’s single largest food export." according to Professor Phil Thomas, Chairman of the Scottish Salmon Producers' Organisation (SSPO).

Scotland Salmon Farming Information:

The first commercial Scottish farmed salmon were harvested in Loch Ailort, near Fort William in 1971.

Fresh Scottish salmon exports reached record levels in 2010

The Scottish Salmon Producers’ Organisation represents 95% of salmon production.

Scotland’s salmon farmers injected in excess of £500 million into the economy in 2009.

SSPO members have invested over £113.5 million in capital projects over the last four years.

The Highlands and Islands continue to be the most significant beneficiaries.

1 million fresh salmon meals are eaten in the UK every day.

Salmon is the largest food export from Scotland.

For further information, visit www.scottishsalmon.co.uk

Seafood Mis-labeling, Fraud

2011-06-08T12:08:00.000-07:00

On June 8, 2011, Americans were shocked as CBS news aired a report on U.S. seafood, suggesting that large numbers of fish are mis-labeled in American markets.The report is one of many seafood fraud stories that have appeared in the media in recent years.

The CBS report presented information from the environmental group Oceana and other sources to households across the USA.

Oceana recently launched a new campaign aimed at stopping seafood fraud. At a recent press briefing, Oceana and other experts explained how seafood fraud can come in many different forms, from mislabeling fish and falsifying documents to adding too much ice to packaging.

"We can track organic bananas back to packing stations on farms in Central and Latin America, yet consumers are given little to no information about one of the most popular foods in the United States – seafood," said Dr. Michael Hirshfield, senior vice president for North America and chief scientist for Oceana. "With imports representing the vast majority of the seafood eaten in the United States, it’s more important than ever to know what we are eating and where, when and how it was caught."

The organization has also released a new report entitled Bait and Switch: How Seafood Fraud Hurts Our Oceans, Our Wallets and Our Health.

The report found that while 84 percent of the seafood eaten in the United States is imported, only two percent is currently inspected and less than 0.001 percent specifically for fraud.

According to Oceana, recent studies have found that seafood may be mislabeled as often as 25 to 70 percent of the time for fish like red snapper, wild salmon and Atlantic cod, disguising species that are less desirable, cheaper or more readily available.

“We’ve tested well over 1,000 fish fillet samples over the past four years, from more than 50 cities across the country,” said William Gergits, co-founder and managing member of Therion International, LLC, (Saratoga Springs, NY), a worldwide leader in DNA testing of seafood. "Results from our DNA lab show that about half the time (an average of 50 percent) the fish you are eating is not the species listed on the menu."

Despite growing concern about where food comes from, consumers are frequently served a completely different species than the one they paid for. With about 1,700 different species of seafood from all over the world now available in the U.S., it is unrealistic to expect consumers to be able to independently and accurately determine what fish is really being served.

"Seafood fraud puts consumers and restaurants trying to make honest, eco-friendly choices at a disadvantage," said Ellen Kassoff Gray, general manager and co-owner of top-tier D.C. restaurants Watershed and Equinox. “We need the U.S. government to provide us with the tools to make good decisions for our oceans, our pocketbooks and our health. It’s just good business."

Oceana stated that the organization is calling on the federal government to make combating seafood fraud a priority, including implementing existing laws, increasing inspections, and improving coordination and information sharing among federal agencies.

The group is also working to ensure that the seafood sold in the U.S. is safe, legal and honestly labeled, including requiring a traceability scheme where information such as when, where, and how a fish is caught follows it throughout the supply chain – from boat to plate – allowing consumers to make more informed decisions about the food they eat.

For more information about Oceana's seafood fraud campaign, visit www.oceana.org/fraud

2011 National Oyster Cook-off

2011-05-24T14:25:00.000-07:00

Seafood cooks can compete for a $1,300 cash prize and a silver tray by entering their original oyster recipe in the 32nd Annual National Oyster Cook-off.

Contestants must enter an original recipe by Aug. 31, 2011. Nine contestants will be chosen to compete at the cook-off on Sat., Oct. 15th in Leonardtown, Maryland.

Cash prizes of $300, $200 and $150 will by awarded to the top three finalists in each of the categories: Hors d’oeuvres, Soups and Stews, and Main Dish.

The Grand Prize Winner will be selected from the first place winners of each category and will receive an additional $1,000 and a silver tray.

There will also be awards for Best Presentation of dish and People’s Choice. In addition to cash prizes, contestants receive one night of hotel accommodations, and an invitation to a welcome reception.

The National Oyster Cook-off is held in conjunction with the St. Mary’s County Oyster Festival and the world-famous National Oyster Shucking Contest.

To enter, see: www.marylandseafood.org

source: Maryland Department of Agriculture

2010 North Carolina Seafood Landings

2011-05-17T03:05:00.000-07:00

According to the N.C. Division of Marine Fisheries, North Carolina commercial seafood harvests increased during 2010 to the highest level since 2005.

North Carolina commercial fishermen brought in 72 million pounds of fish and shellfish, with a dockside value of $80 million in 2010, according to the division’s Commercial Trip Ticket Program. That was a 3 percent increase from the previous five-year landings average of 70 million pounds.

The increased harvest came with a 3 percent decrease in the number of commercial fishing trips. Commercial fishermen took 152,084 fishing trips in 2010.

Included in the commercial gains was an 8 percent increase in shellfish, shrimp and crab landings, bolstered by an 81 percent jump in oyster landings.

Oystermen sold more than 1 million pounds of oyster meats (196,661 bushels), with a dockside value of about $5 million, to North Carolina seafood dealers in 2010. The landings were 125 percent higher than the previous five-year average and corresponded to a 139-percent increase in the use of oyster dredges.

Division sampling indicates that disease-related oyster mortalities have been significantly reduced, compared to the past 20 years, and spat fall has been good, said division Central District Manager Mike Marshall.

“The oyster resource in western Pamlico Sound has rebounded at an amazing rate,” Marshall said. “Oysters are being caught in areas where they have not been found in thirty years. Every fisherman you talk to goes on about how fast the oysters are growing, which is key to getting the type of production we are seeing.”

Blue crab landings increased in 2010, as well. Fishermen sold 30.7 million pounds of blue crabs at the docks, a 2 percent increase from 2009. The landings had a dockside value of $26.5 million.

Blue crabs remained the state’s top commercial seafood in both pounds harvested and dockside value, followed by Atlantic croaker (7.3 million pounds), shrimp (6 million pounds), summer flounder (3.3 million pounds) and bluefish (3.2 million pounds).

A full report of 2010 commercial and recreational landings statistics can be found on the division website at http://www.ncfisheries.net/download/2010_Annual_NC_Fisheries_Bulletin.pdf

source: N.C. Division of Marine Fisheries

Baked Lobster with Pesto Recipe

2011-05-03T09:39:00.000-07:00

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.

International Salmon Farmers Association Launches Salmon Farming Website

2011-05-03T09:24:00.000-07:00

The International Salmon Farmers Association (ISFA) has unvealed its new website, www.salmonfarming.org, in a co-operative launch by its members around the world. Representatives from countries such as Norway, Scotland, Chile, United States and Canada have all contributed to the project.

According to ISFA, the site will help to educate the public about the benefits of salmon farming and bring together salmon farmers from around the world.

The website includes information about ISFA, salmon producing countries, the life cycle of farmed salmon and the shared vision for sustainable growth.

source: International Salmon Farmers Association

Easy Smoked Fish Recipe

2011-04-23T08:06:00.000-07:00

smoked sockeye salmon

Smoked fish is a delicious way to prepare a fishermen's catch. Smoking fish is actually fairly simple to do and greatly enhances the flavor of many fish. When selecting fish to be smoked, its usually best to choose fish that have a high oil content.

The best types of fish for smoking include fish from several well known families. Salmon, trout and char are the most well known fish for smoking. These fish contain high amounts of omega-3 fish oil, which is widely acclaimed for its nutritional value.

Several members of the cod family are also popular for smoking, especially Atlantic cod and Atlantic haddock. Other choices include bluefish, tuna, mackerel, and herring.

Basic smoked fish recipes usually start with cleaning the fish. Whole, scaled skin-on fillets are the easiest to work with. Other options include cutting the headed and gutted fish into cross-sectional steaks. Either option should produce portions that are no more than one inch in thickness.

After cleaning, fish should be rinsed well and immersed in a refrigerated brine solution for 30-60 minutes. A simple fish brine can be made from 1 quart of water, approximately 1/3 cup of brown sugar and 1/3 cup of kosher salt of pickling salt.

After brining, the fish should be spread out to drain on a rack and returned to the refrigerator. After most of the brine has dripped off the fish, it should begin to form a glaze. Some cooks prefer to lay the fillets in a shallow, covered baking dish and allow them to continue drying overnight in the refrigerator.

When the fish is dried and glazed, it can be smoked. A wide range of smokers are available for smoking fish. Elaborate models offer precise control of temperature and smoke, while basic units require a bit more supervision.

Fish are often smoked at cool temperatures, ranging from 150 - 250 degrees. Smoking time depends on the smoker design, temperature, thickness of meat, type of wood, desired amount of smoke flavor, and other factors.

For skin-on fillets under one inch thick, 30-45 minutes is usually enough to cook and flavor the fish. If the fish is to be served right away as an entree with a sauce, short smoking times may be suitable. Longer smoking times will produce a dryer, firmer product, which is useful for presentations such as smoked fish dips or fish chowder recipes.

2011 Chesapeake Bay Blue Crab Abundance

2011-04-20T12:08:00.000-07:00

Around the Chesapeake Bay, fishermen and seafood processors are gearing up for the 2011 season. Despite a serious winter kill, scientists believe that there will be good numbers of crabs for harvest this year.

The 2011 Chesapeake Bay Blue Crab Winter Dredge Survey found that the Chesapeake Bay’s overall blue crab abundance has declined due to cold winter weather that killed as many as 31 percent of Maryland’s adult crabs.

According to the survey, 254 million adult crabs survived the bitter cold winter, with populations remaining above target for the third year in a row.

This is the first time since the early 1990s that the Bay has seen three consecutive years with the adult population was above the target (200 million crabs) and the harvest was below the target of 46 percent.

The primary assessment of the Bay’s blue crab population is conducted annually by the Maryland Department of Natural Resources and the Virginia Institute of Marine Science (VIMS).