Americans eat more than 15 pounds of seafood per person each year.
Seafood is a nutrient-dense, high-protein food. It's generally low in
calories and total fat — the fat that is found in seafood is rich
in polyunsaturates and omega-3 fatty acids.
In Delaware and throughout the United States, the seafood industry
is experiencing a reduction in resources, increased threat from imports,
higher labor and energy costs, tightening environmental standards, and
continued consumer concerns about safety and quality. Delaware Sea Grant
has a strong history of outreach to the seafood industry, working locally,
regionally, and nationally to deliver training in the Hazard Analysis
Critical Control Point (HACCP) system. The program's outreach and research
staff also conduct applied research relating to seafood safety. Additionally,
Sea Grant serves an important role in increasing consumer awareness
of safe seafood handling techniques and the nutritional value of seafood
through workshops, Web sites, and publications.
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
 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
Safety: What Consumers Need to Know
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.
 Other
Seafood Publications
Delaware Sea Grant has developd a number of other publications
and videos
on seafood for consumers. Please see our Sea
Grant publications catalog for more information.
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