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Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

FS453/FSHN23-3by Rose Omidvar and Razieh FarzadDecember 13, 2023This EDIS publication is the second in cellular agriculture series in which we provided information on why some fish species are better candidates for cell-based seafood production. In addition, we discussed why zebrafish could be a suitable animal model for the research and development of cell-based seafood.

Fish Fillet: White Versus Red, Structure and Nutritional Composition

FS454/FSHN23-4by Rose Omidvar, Michael Sipos, and Razieh FarzadJanuary 11, 2024Fish is one of the primary sources of protein and other nutrients globally. There are thousands of food fish species with different chemical compositions and nutritional characteristics of fillets. Therefore, this EDIS publication has provided information on fish muscle structure and differences between red muscles and white muscles in fish. In addition, discussions on fish muscle composition and the effect of heat on the muscle are provided.

Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy

SG078/SGEF120 by Donald E. Sweat and Razieh FarzadApril 26, 2022This document provides basic information regarding the preparation, safe handling, and nutritional value of blue crab for seafood consumers. Written by Donald E. Sweat and Razieh Farzad; published by the UF/IFAS Food Science and Human Nutrition Department; 3 pp.

Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents

FE965/FE965 by Lisa Krimsky, Charles Adams, and Bryan FluechJune 27, 2018

Shopping for Health: Seafood

FS247/FSHN14-05 by Michelle Brown and Wendy J. DahlJune 20, 2022A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Special Food Safety Issues during Pregnancy

FY1136/FCS8886 by Claudia Peñuela and Amy SimonneDecember 5, 2022A UF/IFAS numbered Fact Sheet.

Publicaciones relacionadas en el blog de IFAS

New study shows seafood waste less profound than previously thought

Megan WinslowApril 9th, 2024A new study shows seafood food loss and waste in the United States is approximately 22.7%, a drastic decrease from previous estimates of between 43% and 47%. The study, conducted in part by researchers from the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS,) provides an in-depth estimate of food loss and food […]

Turtle Excluder Devices (TEDs)

carriestevensonDecember 7th, 2023Back in the day when thousands of shrimp boats trawled the Gulf, Atlantic, and bays along the coast, fishing was a bit of a free-for-all. Shrimp populations were abundant, but catching unintended species (bycatch) was a fact of life. Up to the mid-20th century, non-target species caught in the nets were simply collateral damage. Most […]

Seafood for the Holidays!

Scott JacksonNovember 20th, 2023A New Tradition Holiday dinners often involve ham and turkey. After six weeks, you might think turkey is for the birds! In Florida, many families serve a coastal catch or two by adding fresh seafood to their meals during this festive season. Seafood is a delicious way to enhance a favorite dish and it delivers […]

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