Specialist: Doris Hicks Seafood Nutrition & Utilization Consumer Handling | Nutritional Information The seafood industry continues to deal with many ongoing issues. There are several safety concerns over which the consumer has no control, but these potential risks can be managed. All consumers need to educate themselves about seafood products and know the proper handling and preparation techniques so that wholesome seafood stays safe. Consumers Guide to Mid-Atlantic Seafood Finfish | Shellfish | Recipes | Class Instruction Learning more about Mid-Atlantic seafood products is key to consumers trying and enjoying a greater variety of what is available. Here are Finfish and Shellfish Facts that briefly describe biological, marketing and culinary aspects of products such as bluefish, croaker, scallops and squid. Seafood Workshops and Training Seafood Sense: Fisheries Technology for Food Educators Penn State Cooperative Extension, Pennsylvania Sea Grant and Delaware Sea Grant have developed a unique training opportunity for food safety educators in the region. The highly regarded Delaware Sea Grant Seafood Technology Specialist, Doris Hicks, and other seafood specialists, have agreed to lead a two-day training on seafood preparation and safety. Hands-on cooking activities will provide participants will practical opportunities to learn about buying, handling and preserving seafood, seafood composition and nutrition, and commercial fishing practices. Control of Listeria in Ready To Eat Seafoods Funded under the National Food Safety Initiative in 2000 by the Cooperative State Research, Education and Extension Service of USDA, Project Number 00-51110-9768.  The goal of this project is to integrate research, extension, and teaching efforts to develop, evaluate, and deliver science-based outreach programs for improved control strategies to help the food industry control the food borne pathogen Listeria monocytogenes. This organism has the ability to grow well at refrigeration temperatures and in many types of food processing plant environments. Strategies to prevent post-processing contamination of Ready-to-Eat (RTE) foods are essential to prevent consumers from becoming ill from these products. Seafood Science and Technology Seafood HACCP For Consumers The seafood consumer, retailer, harvester, and processor need appropriate information on how to safely handle and process seafood. Whether it's information on how to establish HACCP procedures in a seafood wholesale operation or aquaculture facility, how to properly microwave seafood, or how a new food processing treatment may benefit industry, dissemination of research-based information is the key. Delaware Sea Grant © Delaware Sea Grant, University of Delaware