Seafoods

Identifying the Attitudes and Preferences of Parents and Children for Seafood: Summary of Focus Group Results

Anh Sam, Xiang Bi, and Lisa House

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

Lisa Krimsky, Charles Adams, and Bryan Fluech

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

Rose Omidvar and Razieh Farzad

This 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.

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

Donald E. Sweat and Razieh Farzad

This 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.

Special Food Safety Issues during Pregnancy

Claudia Peñuela and Amy Simonne

A UF/IFAS numbered Fact Sheet.

Fish Fillet: White Versus Red, Structure and Nutritional Composition

Rose Omidvar, Michael Sipos, and Razieh Farzad

Fish 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.

Shopping for Health: Seafood

Michelle Brown and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Red Tide, Fisheries Modeling and Citizen Science: Casting a Line to Anglers and Gulf of Mexico Stakeholders for Better Data!

Michael Sipos

In fisheries management, setting the acceptable biological catch (ABC) is vital to ensure sustainable harvest without overexploiting fish stocks. The ABC determines how much fish can be harvested each year, and is estimated using a stock assessment model that brings together multiple data sources to estimate fish abundance and productivity.  However, in the Gulf of […]

New study shows seafood waste less profound than previously thought

Megan Winslow

A 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)

carriestevenson

Back 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 […]