With over 800 different species of finfish and shellfish in the U.S. market, seafood can be a very challenging commodity. Buyers are concerned about product safety, Finfish species substitution, quality, and sustainability. If these issues are important to you, U.S. farm-raised seafood is a great choice. You can be sure that U.S. farm-raised Atlantic seafood was raised under the best conditions with a great deal of care. In many cases, you can actually visit Salmon the farm to see the operation and gain a better (Salmo salar) understanding of how the product was grown. Buying U.S. product also fits into the growing demand for locally raised products to satisfy both environmental and quality concerns. Although almost all of the wild populations of these sleek silver fish were nearly lost through overfishing, The National Aquaculture Association produced this environmental changes, and dam construction, aquaculture catalogue to help you learn more about U.S. farm-raised has brought them back from the brink of extinction. seafood. Foodservice recipes complete with nutritional Today Atlantic salmon is one of the most popular fish on the American dining table. Aquaculture has increased the analysis are available on our website www.thenaa.net . supply and stabilized the price. Black spots on the gill This catalogue provides information about some covers distinguish Atlantic salmon from their Pacific commonly farmed U.S. products. The federal Food and cousins.

Drug Administration(FDA) has developed a seafood Flavor proFile: Atlantic salmon has a milder regulatory encyclopedia that provides the acceptable flavor than their wild cousins. The flesh ranges from light market names for many species, pictures of both whole pink to a light red. The color of the flesh depends upon the amount of astaxanthin in their feed. Astaxanthin is the fish and fillets as well as other basic information. pigment that gives wild salmon, shrimp, and flamingos Although there are plans to add farm-raised species, their pink color. It is a carotenoid with anti-oxidant most of the fish in the encyclopedia are wild harvest properties. products. By law, the FDA has the authority to regulate production methods: Atlantic salmon is the names under which fish can be sold in interstate most commonly raised in net pens. In the United States, commerce in the United States. net pens are carefully sited to help ensure that they do not

http://www.fda.gov/food/foodsafety/product- damage the environment. Because salmon are carnivorous, fish farmers work closely with the scientific community to specificinformation/seafood/regulatoryfishencyclopediarfe/default.htm develop feeds that require a Net pens minimum amount of fish meal and oil and, yet, provide all the great taste and nutritional benefits that consumers demand.

product Forms: Atlantic salmon is available in a variety of product forms, but the most popular is the boneless fillet. Fillet portions may be pin bone in or pin bone out. That needs to be specified in the order. Steaks, whole fish, and loins are also available.

Because Atlantic salmon is an oily fish, it can be cold or hot smoked. In both methods the fish is salted or brined before smoking. Hot-smoked fish is also known as kippered salmon. Hot smoked salmon is actually cooked Finfish

Atlantic salmon continued Black Cod/ Sablefish/ to a temperature above 150˚ F. Because the fish is cooked, it is more difficult to slice than cold smoked salmon. Cold Butterfish smoked salmon is processed at a temperature below 80˚ F. Instead of cooking, the fish is slowly dried in the smoke. (Anoplopoma fimbria) This process produces a moist, easily sliced product that is known by a variety of names including lox, Nova, Scotch, or Irish smoked.

Salmon is also made into jerky and gravlax. Gravlax is a cured product made by marinating the salmon in salt, sugar, and dill. It is not smoked. Black cod are not cod at all. They are a cold water fish found in the North Pacific. In California and Hawaii, serving suggestions: black cod is known as butterfish, but it should not be • Grilled or poached confused with the butterfish that is sold on the East Coast salmon is a great which is a totally different species with a different taste addition to any and nutritional profile. Because of its flavor and texture, menu. black cod is highly prized by chefs and gourmets. When • Marinate prepared for sushi, it is known as gindara. Black cod is one salmon in a soy of the most sustainable sushi choices. sauce. • Since many Once considered Jewish peasant food or poor man’s people choose sturgeon, cold smoked sablefish (black cod) has gained a salmon for its gourmet following and has gone upscale in some of the health benefits, finest restaurants and fish mongers in the country. offer two different menu items, one a Flavor proFile: Because of its high oil content, lighter, smaller version black cod has a moist texture with a mild, distinct flavor. It of the other. tends to have a large flake. Black cod is high in heart- • Use Atlantic salmon trimmings to make fish cakes or healthy omega-3 fatty acids. Smoked sablefish has a sweet, croquettes. nutty flavor with overtones of paprika. • Salmon burgers are a great addition to a lunch menu. • Cold smoked salmon with dill sauce, lemon, and buttered toast is a Nutrition Facts wonderful and elegant appetizer. Serving size 6.0 (170g) Servings Per Container • Or try loosely rolled Amount Per Serving thin slices of cold Calories 354 Cal.from Fat 205 % Daily Value* smoked Atlantic Total fat 23g 35% salmon seasoned with Saturated Fat 5g 35% freshly ground pepper Trans fats 0g Cholesterol 94 mg 30% with thin avocado Sodium 100 mg 4% slices. Total Carbohydrate 0g 0% production methods: Black cod begin life Dietary Fiber 0g 0% • Don’t forget about Sugars 1 g brunch. Try smoked in a hatchery and when they reach a large enough size, Protein 35g Atlantic salmon with they are transferred to open ocean pens for grow-out. In Vitamin A 2% Vitamin C 10% the United States, open ocean pens are carefully sited to Calcium 2% Iron 4% scrambled eggs or in *Percent Daily Values is based on a 2,000 calorie diet. omelets. avoid environmental damage. Your daily values may be higher or lower depending on your calorie needs. • There’s always a Calories 2,000 2,500 Total Fat Less than 65g 80g bagel with cream serving suggestions: Sat Fat Less than 20g 25g Cholesterol Less than 300g 300mg cheese and smoked • Black cod have large curved pin bones that should be Sodium Less than 2400 mg 2400mg Total Carbohydrates 300g 375g salmon. removed using needle-nose pliers. Dietary Fiber 25g 30g Calories per gram: • The high moisture content makes black cod particularly Fat 9 Carbohydrate 4 Protein 4 resistant to overcooking. • Because of its fat content, black cod should not be Finfish

Black Cod continued Flavor proFile: Catfish is sweet, mild flavored with the ability to retain moisture while cooking. Farmed substituted in traditional Nutrition Facts fish is preferred over wild-caught fish because of the more cod recipes. Serving size 193 g consistent flavor and lack of a muddy taste. This is a truly • Black cod works well in Amount Per Serving versatile fish that can be used in a wide range of recipes. Eastern European, Asian, Calories 376 Cal.from Fat 266 and Scandinavian fish % Daily Value* Total fat 30g 45% preparations. Saturated Fat 6g 31% • Because of its oil content, Trans fat Cholesterol 85 mg 32% it combines well with Sodium 108 mg 5% yogurt, cucumbers, and Total Carbohydrate 0g 0% beets. Dietary Fiber 0g 0% Sugars 0 g • Miso-glazed black cod is Protein 26g a signature dish at the Vitamin A 12% Vitamin C 0% Calcium 7% Iron 14% famous Nobu *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on Restaurant in New York. your calorie needs.

production methods: True channel catfish are raised in clay ponds in the southern United States.

Catfish product Forms: Live catfish is sometimes found (Ictalurus punctatus) in ethnic markets, but the most common product form is fresh or frozen fillets. It is sold whole, headed and gutted (H&G), skin-off fillets, steaks, nuggets and strips. Because of its mild flavor and lack of bones, it is an ideal fish for young children and older adults.

serving suggestions: True U.S. farm-raised channel catfish is an ideal candidate • U.S. farm-raised catfish can be substituted in almost any for any meal. Some farmers are raising hybrid catfish recipe that calls for boneless chicken breast or a fish like which is a cross between channel catfish (Ictalurus cod. punctatus) and blue catfish (Ictalurus furcatus). Its non-fishy • Almost any cooking technique works well with catfish- flavor makes it a real crowd pleaser. You can stick to the steaming, sautéing, blackening, poaching, braising, tried and true fried catfish or go upscale with a really grilling, broiling, stir-frying or smoking. elegant preparation. The lack of small bones makes it ideal • The versatility of catfish allows you to experiment with for kids and older adults. Catfish can be used in any different ethnic herbs and seasonings. preparation that calls for a white fleshed non-oily fish. Check the latest Because catfish lack scales, they are considered non- food trends and see Nutrition Facts Kosher. U.S. farm-raised catfish is considered a “Best Serving size 6.0 (63g) how you can use Servings Per Recipe 1 Choice” by the Monterey Bay Aquarium. Catfish are catfish. Amount Per Serving named for the long barbels around the mouth that look • Traditionally, corn Calories 117 Calories from Fat 67 like a cat’s whiskers. The fish use the barbels to locate meal coated catfish is % Daily Value* Total fat 7g 10% food. deep fried, and Saturated Fat 2g 8% served with hush Trans fats 0g Cholesterol 35 mg 10% puppies and coleslaw Sodium 249 mg 10% with a ketchup Total Carbohydrate 0g 0% Dietary Fiber 0g 0% bottle on the side. Sugars 1 g • Catfish can be Protein 11g dressed up to meet Vitamin A 0% Vitamin C 2% Calcium 0% Iron 2% the most discerning *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on of tastes in dishes your calorie needs. Calories 2,000 2,500 like catfish Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Grenobloise. Cholesterol Less than 300g 300mg Sodium Less than 2400 mg 2400mg • Catfish nuggets can Total Carbohydrates 300g 375g Dietary Fiber 25g 30g be used for kebabs or Calories per gram: appetizer portions. Fat 9 Carbohydrate 4 Protein 4 Finfish

Cobia Hybrid Striped Bass (Rachycentron canadum) (Morone saxatilis X Morone chrysops)

For over 250 years, striped bass has been a popular recreational as well as a Cobia is a new-to-market fish that is rapidly making its commercial species. reputation on restaurant menus in major cities. It is a So it came as no warm-water fish found in salt water. U.S. farm-raised cobia surprise that with is rated as a “Best Choice” on the Monterey Bay Aquarium changes in habitat Seafood Watch List. and increased fishing pressure, the harvest Recirculating system of wild striped bass became more highly regulated. Since striped bass was so popular on restaurant menus, for both conservation and gustatory reasons, it has become a popular fish for farmers to raise.

Hybrid striped bass is generally produced as a cross between wild striped bass (Morone saxatalis) and white bass (Morone chrysops) . The hybrid fish are sometimes called “wipers” because of the parental cross. In some states, it is illegal to sell true striped bass because it is considered a “recreational fish.” In those states, it is legal to sell the production methods: Fast-growing cobia farm-raised hybrid striped bass. For a number of years, reaches market size in less than one year in tank systems in there were strict harvest limits on true striped bass, but which the water is recirculated, cages or ponds. Some thanks to effective management systems, wild striped bass companies are actually raising cobia far away from the populations have rebounded. ocean in specially formulated seawater. Hybrid striped bass can be distinguished from true striped product Forms: Whole fish, fillets and loins bass by the pattern of stripes along the sides of the fish. The stripes are broken up rather than in straight lines as in the pure striped bass. Hybrid stripers are often more deep Flavor proFile: Flaky white meat with a firm bodied than their wild cousins. The Monterey Bay texture, similar to Chilean sea bass and swordfish. Cobia is Aquarium Seafood Watch Program ranks U.S. farm-raised high in omega-3 fatty hybrid striped bass as a “Best Choice.” Striped bass has acids and low in Nutrition Facts always been a favorite fish of Americans. During colonial calories. Amount Per Serving times, levies on striped bass fishing actually helped to fund Calories 87 Calories from Fat 5.76 New England’s first school system serving % Daily Value* Total fat 0.64g 1% suggestions: Saturated Fat 0.12g 1% Flavor proFile: The meat is white and flaky with • Cobia works well Cholesterol 40mg 13% Sodium 135mg 6% a slightly milder flavor than wild striped bass. with high heat Total Carbohydrate 0g 0% cooking methods Dietary Fiber 0g 0% production methods: Hybrid striped bass such as grilling, Sugars 0 g Protein 18.99g are most commonly raised in ponds, cages, and tanks. broiling, or sautéing. Vitamin A - Vitamin C - • It is often used in Calcium - Iron - *Percent Daily Values is based on a 2,000 calorie diet. product Forms: Hybrid striped bass are available sashimi and sushi Your daily values may be higher or lower depending on preparations. your calorie needs. live, fresh and frozen. Although live fish can be kept in holding tanks, they are predatory and will eat smaller fish. Finfish

Hybrid striped bass continued Flavor proFile: The meat is firm but moist, white and flaky with a mild sweet flavor.

Whole fish are ideal for stuffing. Fillets generally range production methods: Red drum is most between 4 and 10 ounces. often raised in ponds. Indoor raceways are also used. serving suggestions: product Forms: Whole fish, head-on/gutted, • Hybrid striped bass is a very versatile fish. Chefs headed and gutted, skin-on and skin-off fillets. familiar with wild striped bass can substitute the hybrid in recipes that call for striped bass or sea bass. serving suggestions: • Hybrid striped bass can be broiled, baked, steamed, • A standard menu item is blackened redfish a dish made poached, sautéed, grilled and fried. popular by Chef Paul Prudhomme. • Stuff a whole hybrid striped bass with a southwestern • Drum are often a preferred fish for use in chowders. based dressing and serve with a corn and tomato relish on the side. • Marinate whole hybrid striped bass in a ginger, mirin, soy sauce mix. Slash the sides of the fish Nutrition Facts so that the marinade Serving size 1 fillet Sturgeon can infuse the flesh of Amount Per Serving Calories 154 Cal.from Fat 33 the fish, charcoal % Daily Value* grill, and serve with Total fat 3.7g 6% stir fried summer Saturated Fat 0.806g 4% Polyunsaturated Fats 1.274g vegetables. Monounsaturated Fat 1.049g • Coat the tops of Cholesterol 127 mg 42% Sodium 110 mg 5% hybrid striped bass Potassium 407 mg A variety of sturgeon fillets with a Total Carbohydrate 0g 0% species are raised in the breadcrumb mixture Dietary Fiber 0g 0% Sugars United States including that includes basil, Protein 28.19Gg white sturgeon (Acipenser onions, and tomatoes. Vitamin A 3% Vitamin C 0% transmontanes) , Siberian Bake and serve with Calcium 2% Iron 7% *Percent Daily Values is based on a 2,000 calorie diet. sturgeon (Acipenser baerii), polenta cakes topped Your daily values may be higher or lower depending on your calorie needs. beluga (Huso huso) and with fresh tomato Nutrition values are based on USDA Nutrient Database SR18 sterlets (Acipenser ruthenus). relish. Sturgeon were once abundant, but the harvesting, primarily for the production of caviar, Red Drum decimated wild populations. Now both the meat and the (Sciaenops ocellatus) roe are prized. Sturgeons are cartilaginous fish with plates covering the skin, which adds to their prehistoric appearance. Sturgeon are the largest freshwater fish in North America. U.S. farm-raised sturgeon is rated as a “Good Alternative” by the Monterey Bay Aquarium Seafood Watch Program. Some of the most renowned Red drum (redfish) can be baked, broiled, grilled, sautéed caviar suppliers in the world use sustainably produced U.S or poached. It can be easily identified by the large black farm-raised sturgeon roe in their spot at the base of the tail. Drums get their name from a products. This helps to take sound that they produce by contracting a muscle connected harvest pressure off wild sturgeon to their air bladder. The sound can be very loud and even and will allow those populations heard on shore. Coastal Native Americans used the to rebound, so that recreational otoliths or ear bones of drum as trinkets and charms since fishers can continue to enjoy the they are hard and pearly. Red drum can be sold under the thrill of catching a wild name drum or redfish. sturgeon. Finfish

Sturgeon continued should be cooked quickly. • Sautéing is a preferred cooking method. Flavor proFile: U.S. farm-raised sturgeons have • Because of their firm textured meat, sturgeon is an ideal a mild, delicate flavor. The raw flesh is light pink but candidate for kebobs. cooks up white. The flesh is firm with a texture that is • Caviar should never be served in a metallic bowl or with similar to chicken or veal. metallic utensils because of oxidation. It should be served ice cold, generally in a bowl buried in ice. Utensils production methods: Sturgeon are should be bone, plastic, glass, or, most properly, mother commonly of pearl. raised in indoor or outdoor tanks. They can also Tilapia be raised in cages, large pools, and ponds. product Forms: Fresh, Bullets (headed & gutted, tail & fins removed), fillets, steaks, frozen bullets, fillets and steaks. Value-added products include smoked sturgeon and caviar. A number of different species are marketed under the name tilapia. The most commonly farmed species are the The term, caviar, when used alone is reserved Nile tilapia (Oreochromis niloticus) , the Mozambique tilapia for the salted roe of fish of the sturgeon (Oreochromis mossambicus) and the blue tilapia (Oreochromis family. Beluga caviar has a rich, creamy aureus). These species are fast-growing, hearty and can live flavor, and has the largest egg. It is the in a wide range of environments. Tilapia can vary in color most expensive caviar. Beluga caviar from a red to black to the common gray striped pattern. is from the eggs of the beluga sturgeon (Huso huso) . In the past, tilapia has been sold under the name St. Peter’s fish because it may have been one of the fish that was Sevruga caviar is from a smaller harvested in the Sea of Galilee. However, the name St. sturgeon. It is light gray in color Peter’s fish more properly refers to John Dory (Zeus faber) with a strong flavor. a saltwater fish. The Food & Drug Administration does not allow the name St. Peter’s fish to be used for tilapia. Osetra is golden caviar and has a nutty flavor. production methods: Because they are Nutrition Facts such hearty fish, tilapia are the second most cultured fish Serving size 6.0 (170g) Sterlet caviar is Servings Per Container in the world after carp. They are grown in ponds, tanks and recognized by its small Amount Per Serving recirculation systems. Since they have an herbivorous diet golden eggs. This Calories 179 Cal.from Fat 62 and produce more protein than they consume, they are % Daily Value* caviar was once reserved Total fat 7g 10% viewed as one of the most sustainable farm-raised fish. for royalty but now, Saturated Fat 2g 8% Many groups including the Monterey Bay Aquarium rate thanks to aquaculture, it Trans Fats 0g Cholesterol 102mg 35% tilapia grown in the United States as one of the “Best is becoming more Sodium 92 mg 4% available. Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Sugars 1 g Malossol is a term used Protein 27g to describe types of Vitamin A 25% Vitamin C 0% Calcium 2% Iron 8% caviar good enough to *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on be produced using very your calorie needs. Calories 2,000 2,500 little salt. Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300g 300mg Sodium Less than 2400 mg 2400mg serving Total Carbohydrates 300g 375g Dietary Fiber 25g 30g suggestions: Calories per gram: Fat 9 Carbohydrate 4 Protein 4 • U.S. farmed sturgeon Finfish

Tilapia continued other fish stews and chowders. • Try crushed nuts as a coating. Choices” for sustainability and product safety. Because • A fried U.S. farm- raised tilapia sandwich is a good tilapia are largely a product of their environment, good lunch offering. water quality is critical. Poor water quality can result in an • Use U.S. farm-raised tilapia in fish & chips. off flavor. For the safest and best quality product, select • Dress it up with some interesting sauces. U.S. grown fish • It is important that the waitstaff can explain what tilapia is, how it was raised, where it was raised, why it is sustainable, and that it is a great meal choice.

Trout

The varieties of farmed trout include rainbow trout (Onchorhynchus mykiss), brook trout (Salvelinus fontinalis) , and brown trout (Salmo trutta) . A steelhead trout is a Flavor proFile: rainbow trout that spends part of its life cycle in salt water. Tilapia has a mild, slightly sweet flavor that makes it ideal The Monterey Bay Aquarium Seafood Watch Program for a number of foodservice options including hospitals, rates U.S. farm-raised trout as a “Best Choice.” nursing homes and other health care facilities as well as restaurants. It’s also a great choice for the home cook. Flavor proFile: Farmed trout meat color ranges The meat is firm, tends to hold together, and is flaky when from cream to pale orange-pink and sometimes a deeper cooked. red-pink. Trout are rich and full-flavored, yet delicate. product Forms: production methods: Because wild trout Farm-raised tilapia can be purchased live, fresh or frozen. live in fast-running, oxygen-rich streams, farmed trout are Individually Quick Frozen (IQF) boneless fillets are an generally raised in raceways. ideal choice. Fresh and frozen fish are available whole, headed and gutted (H&G), and fillets Nutrition Facts both skin on and skin Serving size 6.0 (170g) off. Value-added Servings Per Container Amount Per Serving products include Calories 163 Calories from Fat 26 breaded, marinated, % Daily Value* and sauced fillets. Total fat 3g 4% Saturated Fat 1g 4% Trans fats 0g serving Cholesterol 85 mg 30% Sodium 88 mg 4% suggestions: Total Carbohydrate 0g 0% • Mild in flavor, U.S. Dietary Fiber 0g 0% Sugars 1 g farm-raised tilapia Protein 34g works well with Vitamin A 2% Vitamin C 10% almost any sauce. Calcium 2% Iron 4% *Percent Daily Values is based on a 2,000 calorie diet. • U.S. farm-raised Your daily values may be higher or lower depending on your calorie needs. tilapia’s meat will Calories 2,000 2,500 Total Fat Less than 65g 80g hold together so it Sat Fat Less than 20g 25g Cholesterol Less than 300g 300mg can be used in Sodium Less than 2400 mg 2400mg Total Carbohydrates 300g 375g product Forms: Farmed trout can be purchased bouillabaisses or Dietary Fiber 25g 30g Calories per gram: live, fresh or frozen year round. One of the most common Fat 9 Carbohydrate 4 Protein 4 product forms is head-on, dressed weighing 8-10 ounces. Finfish

Trout continued Yellow Perch (Perca flavescens)

Steelhead Trout Fillet Yellow perch has always been a favorite sport fish and now aquaculture brings this popular fish to the table year- Packaged frozen trout fillets should be rock hard, clear of round. Because people enjoyed fishing for yellow perch so ice crystals, have no white spots indicating freezer burn, much, wild populations of this fish were decimated. and show no signs of thawed juices. Smoked trout can be Thanks to aquaculture that provides fish for stocking as a wonderful addition to any menu. well as for food, this fish has made a come-back.

serving suggestions: production methods: Yellow perch are raised • U.S. farm-raised trout has a cachet of characteristics that in ponds and in intensive tank culture. evoke thoughts of fresh local food and the outdoors. Flavor proFile: Yellow perch has a sweet, mild • U.S. farm- flavor. Its firm flesh with no fishy odor makes it an ideal raised pan fish. Pan fish is a term used for small fish that fit trout is an nicely into a frying pan. Raw perch fillets are deep pink. extremely versatile fish product Forms: Whole fish, skin-on fillets, often featured breaded fillets, and nuggets. in preparations like Florentine, serving suggestions: meuinère, amandine, Veronique, sweet and sour, curried, stuffed, trout cakes • This versatile fish can be deep-fried, pan fried, baked, and the list goes on. sautéed, and grilled. • Couple U.S. farm- raised trout with fiddlehead ferns or • Because the flavor is delicate and mild, it works well asparagus to bring together the tastes of the outdoors with lighter preparations such as a cucumber or browned butter and early spring. Nutrition Facts • Bright summer or sauce. Serving size 60g baby vegetables Nutrition Facts • Yellow perch is a favorite choice for Amount Per Serving paired with a lightly Serving size 6.0 (170g) Calories 55 Calories from Fat 5 Servings Per Container Friday night fish sautéed U.S. farm- % Daily Value* Amount Per Serving fries throughout Total fat 1g 1% raised trout fillet Calories 240 Calories from Fat 95 the Mid-West Saturated Fat 0g 1% will be a star on the % Daily Value* Trans fats menu. Total fat 11g 15% where it is often Cholesterol 54 mg 18% • Or how about a Saturated Fat 2g 10% accompanied by Sodium 37 mg 2% Trans fats 0g French fries or Total Carbohydrate 0g 0% cold U.S. farm- Cholesterol 100 mg 35% Dietary Fiber 0g 0% raised trout dish Sodium 87 mg 4% potato pancakes, Sugars 1 g Total Carbohydrate 0g 0% coleslaw, and, Protein 12g accompanied by Dietary Fiber 0g 0% sometimes, baked Vitamin A 0% Vitamin C 2% a crisp salad of Sugars 1 g Calcium 5% Iron 3% Protein 34g spring greens or beans. *Percent Daily Values is based on a 2,000 calorie diet. Vitamin A 10% Vitamin C 8% Your daily values may be higher or lower depending on your calorie needs. fruit. Calcium 4% Iron 4% • U.S. farm-raised *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on smoked trout and your calorie needs. Calories 2,000 2,500 smoked trout Total Fat Less than 65g 80g Sat Fat Less than 20g 25g spreads can be a Cholesterol Less than 300g 300mg Sodium Less than 2400 mg 2400mg good option Total Carbohydrates 300g 375g Dietary Fiber 2 5 g 3 0 g for catering. Calories per gram: Fat 9 Carbohydrate 4 Protein 4 Shellfish

must be pumped Hard Clams through the upwellers, (Mercenaria energy costs can mercenaria) be significant. Some growers use mesh bags or nesting trays Upwellers used to grow small clams When Europeans first came to New England, they found as a nursery piles of clam shells all along the coast where local system since the populations feasted on shellfish. In New England, hard natural tidal clams are often called by their Algonquin name, quahogs flow carries (pronounced co-hogs). The newcomers were quick to plankton into follow in this culinary tradition and their traditional recipes the system and for chowders, bouillabaisses, and ciopinnos were put to there is no need good use. for additional Clam screen energy costs. product Forms: Hard clams are usually sold in For final grow-out, clams are planted directly on leased four sizes. Littlenecks, the smallest, tenderest, and most bottom land where they feed on plankton and grow. Clam expensive are usually steamed or served on the half-shell. farmers use screens to protect the growing clams from predators such as crabs, snails, and starfish. Some farmers use a bag system that is placed directly on the sediment.

serving Nutrition Facts suggestions: Serving size 6.0 (170g) Topnecks can also be steamed or eaten raw, but are often • For extra eye-appeal, Servings Per Container used for baked clam appetizers. Cherrystones are larger and Amount Per Serving use littlenecks or Calories 146 Cal.from Fat 15 tougher. Chowders, the largest and toughest, hard clams, topnecks in the shell % Daily Value* usually wind up in chowders or fritters. So we can say there as a garnish on pasta Total fat 2g 4% is a clam for all seasons and for all reasons. U.S. farm- Saturated Fat 0g 2% dishes, seafood Trans fats 0g raised clams are usually harvested as littlenecks or samplers, etc. Cholesterol 51 mg 15% topnecks. • Serve unique pasta Sodium 1022 mg 45% Total Carbohydrate 6g 2% shapes (bellflowers) Dietary Fiber 0g 0% production methods: Hard clam spat is tossed with Sugars 1 g produced in hatcheries. Protein 25g littlenecks in a garlic, Vitamin A 10% Vitamin C 0% The young clams are olive oil sauce. Calcium 8% Iron 15% then transferred to up- *Percent Daily Values is based on a 2,000 calorie diet. • Serve raw littlenecks Your daily values may be higher or lower depending on wellers in which your calorie needs. on a bed of lettuce Calories 2,000 2,500 plankton-rich water is Total Fat Less than 65g 80g with assorted cocktail Sat Fat Less than 20g 25g pumped up and Cholesterol Less than 300g 300mg sauces. Sodium Less than 2400 mg 2400mg through the clams so Total Carbohydrates 300g 375g • Serve littlenecks Dietary Fiber 25g 30g they can feed and grow steamed in beer or Calories per gram: Fat 9 Carbohydrate 4 Protein 4 rapidly. Because water wine as an appetizer. Shellfish

Hard Clams continued • Increase your list of appetizers to include stuffed clams, clams Rockefeller, clams casino, clams Florentine, and steamed clams. • Go ethnic and offer paellas, zarzuelas, ciopinnos, bouillabaisses, and other seafood stews. • And, of course, don’t forget the pasta dishes.

often divided by netting into separate sections. This eliminates some of Manila Clams the crowding. Recirculating systems (Venerupis philippinarum) that clean and reuse water can be housed in Recirculating Shrimp Culture greenhouses. It is believed that manila clams were accidently product Forms: Live prawns are sold in some introduced with a Asian markets. Generally, whole prawns are sold in shipment of Pacific farmers’ market and pond side. oysters in the 1930s. These small, fast serving suggestions: growing clams are an • If you are not planning to cook the prawns immediately, ideal candidate for twist off the head before storing in the refrigerator or aquaculture. Their freezing. attractive appearance • If you plan to freeze makes them particularly the prawns, twist off Nutrition Facts good for clam and pasta dishes the head, and freeze Serving size 6.0 (170g) where they can be served in the shell. Manila clams are the deheaded shrimp Servings Per Container most often raised in floating rafts. in a plastic bag that Amount Per Serving Calories 121 Cal.from Fat 15 has been filled with % Daily Value* water. This allows Total fat 2g 4% the water to fill the Saturated Fat 0g 0% Trans fats 0g open spaces between Cholesterol 214 mg 70% the shell and the meat Sodium 963 mg 40% Total Carbohydrate 2g 0% Freshwater Prawns preventing freezer Dietary Fiber 0g 0% burn. Squeeze out the Sugars 1 g (Macrobrachium rosenbergerii) Protein 23g excess water. Vitamin A 6% Vitamin C 0% • When preparing Calcium 8% Iron 2% frozen prawns, do not *Percent Daily Values is based on a 2,000 calorie diet. U.S. farm-raised Your daily values may be higher or lower depending on defrost completely your calorie needs. freshwater prawns Calories 2,000 2,500 prior to cooking. Total Fat Less than 65g 80g are rapidly growing Sat Fat Less than 20g 25g Cholesterol Less than 300g 300mg in popularity. Since Sodium Less than 2400 mg 2400mg Total Carbohydrates 300g 375g many producers are Dietary Fiber 2 5 g 3 0 g Calories per gram: small, prawns are Fat 9 Carbohydrate 4 Protein 4 sold primarily in farmers’ markets, pond side, and to local restaurants. Prawns can be used in typical shrimp recipes. production methods: Freshwater prawns can be grown in ponds or in recirculation systems. Because prawns are both territorial and cannibalistic, the ponds are Shellfish

product Forms: Live, fresh vacuum packed Geoduck siphon meat, frozen vacuum packed siphon meat, and (Panopen abrupta) dried body meat.

The geoduck (pronounced “gooey-duck”) is the world’s largest burrowing clam. The name is derived from the Nisqually Indian word “gwe-duk” which means “dig deep.” Because of the long siphon, the Chinese call it the “elephant trunk clam.” The siphon is the edible part. serving Geoducks are grown in the Pacific Northwest. The tough suggestions: Nutrition Facts skin can be light tan to brown while the flesh is a rich • Geoducks are cream color. Geoducks are a great delicacy in Hong Kong, Serving size 6.0 (170g) generally cut in paper Servings Per Container mainland China and Japan and are becoming more popular thin slices. Amount Per Serving in the United States. It is believed that the largest • They work well in Calories 146 Cal.from Fat 34 geoducks on record exceed 15 pounds. A few specimens % Daily Value* fritters. Total fat 4g 6% are believed to have lived for 140 years! Geoducks are • Stir fries and hot Saturated Fat 1g 4% especially vulnerable to predators because the size of the Trans fats 0g pots are other Cholesterol 48 mg 15% siphon doesn’t allow them to close their shells. popular preparations Sodium 486 mg 20% Total Carbohydrate 6g 2% • The meat can be Dietary Fiber 0g 0% Flavor proFile: The flavor is sweet and buttery fried, boiled or Sugars 1 g with a crunch. sautéed. Protein 20g Vitamin A 0% Vitamin C 25% • Dried meat is often Calcium 4% Iron 35% production used in Chinese *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on methods: soups. your calorie needs. Calories 2,000 2,500 Geoducks begin • Geoduck is often Total Fat Less than 65g 80g Sat Fat Less than 20g 25g life in hatcheries. served as sashimi or Cholesterol Less than 300g 300mg Sodium Less than 2400 mg 2400mg The seed are then sushi Total Carbohydrates 300g 375g Dietary Fiber 2 5 g 3 0 g planted in short PVC Calories per gram: pipes on tidal flats. The Fat 9 Carbohydrate 4 Protein 4 PVC pipes protect the clams from predators during their first year. Because the young Blue Mussels clams need to escape (Mytilus edulis) from predators, they dig deep into the sand. For additional U.S. farm-raised protection, the PVC mussels tend to pipes are covered have a milder with netting. After flavor than their the first year, the wild cousins. The young geoducks are shells are thinner removed from the and the meat is protective the pipes larger. Because and allowed to grow farm-raised out in the sand. mussels are suspended in the Shellfish

Blue mussels continued dishes, seafood stews, chowders, cioppinos, bouillabaisses, and paellas. water column rather • Try a mussel soup. Billi-bi, a well-known cream-based than growing on the mussel soup was invented for American millionaire bottom, cultured William B. Leeds when he dined at Maxim’s in Paris. mussels will have • Enjoy the national dish of Belgium, moules-frites, a less sand and grit, combination of steamed mussels and shoestring and are less likely to potatoes. contain a pearl. Some • Steamed mussels can be served with several different farmers still grow sauces adding variety to your menu. mussels on the bottom, but most are suspended. Always popular on European and Canadian menus, the blue mussel is becoming increasingly popular in the United Oysters States. Farmed mussels are inexpensive, elegant, great tasting, and add a continental touch to any menu production methods: Stakes or ropes are suspended from wooden platforms or buoys, the mussel spat (the larval free swimming stage of some mollusks) settles, grows, and eventually, a crop of adult mussels is harvested. The growing mussels feed on the naturally occurring plankton in the water column.

Flavor proFile: U.S. Despite the statement, often attributed to Jonathan Swift, farm-raised mussels “He was a bold man who first ate an oyster,” people have are plump and meaty had an on-going love affair with this mollusk for centuries. with a mild, nutty The Ancient Romans were great fans of oysters and flavor that adapts well cultured them all across their empire. Five species of to sauces. oysters are commonly sold in the United States. product Forms: Mussels are sold fresh (whole or A commonly accepted Old Wives Tale is that oysters shucked), canned, should only be eaten in months that contain the letter “R”. Nutrition Facts frozen and smoked. That excludes the summer months of May, June, July, and Serving size (about 1 piece) August, a time when oysters are sometimes spawning and Amount Per Serving serving can be watery and lack flavor. With new management Calories 74 Cal.from Fat 8.7 suggestions: techniques, those flavor problems have disappeared and % Daily Value* Total fat 1g 35% • Mussels can be oysters can be savored year-round. Since oysters were very Saturated Fat 0.1g 1% substituted in any popular throughout the 19th century, this prohibition was Trans fats 0g 0% also a way to avoid transporting these delicious shellfish Omega 3 0.15g dish that calls for Cholesterol 34mg 11% clams or oysters. without the benefit of refrigeration. As with all seafood, Sodium 56 mg 2% the important thing to remember is to keep it cold. Total Carbohydrate 0g 0% • Try mussels Dietary Fiber 0g 0% mariniére or mussels Sugars 0 g a l’escargot as an The oyster shells or valves are different in shape. The lower Protein 12.77g 26% shell tends to be cup shaped to hold the liquor so that the Iron 78% appetizer. *Percent Daily Values is based on a 2,000 calorie diet. • Use whole mussels to animal doesn’t dry out during low tide. The deeper the cup, Your daily values may be higher or lower depending on your calorie needs. add color to pasta the more liquor and meat it can hold. When storing Shellfish

Oysters continued form reefs, providing homes and hiding places for other marine creatures.

Oysters are an excellent source of important vitamins such as B1 thiamin, B2 riboflavin, B3 niacin, and A. They are also good natural sources of minerals such as iron, iodine, magnesium, zinc, and calcium.

Oysters are amazingly high in Antique Oyster Can Rack and Bag Oyster Culture nutrition. Six ounces of oysters provide more than one-half the daily requirement of iron oysters, it is a good practice to position the oyster so that and copper, half the iodine, and one-tenth the the deeper shell is on the bottom. recommended amount of protein, calcium, magnesium and phosphate. They are also an important source of zinc. At Flavor proFile: one time, oysters were touted as being the preferred food Like fine wines and coffees, U.S. farm-raised oysters have for invalids and young children because of the high the characteristic of “terroir” which means that they vary in nutritional content and easy digestibility. flavor depending upon the area in which they were raised. This accounts for the myriad of market names. Like wines, product Forms: Oysters are available live, fresh there is a list of common flavor complexities such as shucked, flash frozen on the half-shell, frozen shucked, melon, cucumber, seaweed, mineral, iron, copper, sweet, and in a variety of value-added products. The five species and, of course, saltiness. of oysters commonly found in the United States are listed below. production methods: Oysters can be produced through bottom culture, rack and bag, suspended serving suggestions: tray, and long line. These various culture methods can • To add interest and fun to your menu, serve a sampler impact the size, coloration, and “meatiness” of the oyster. plate with oysters from different regions. Cultured oysters are typically more uniform and regular in • Serve a cooked sampler plate with several different shape than their wild cousins. Each production method preparations such as oysters Rockefeller, Florentine, produces oysters with different characteristics. Oysters angels on horseback, and casino. grown in areas where they are impacted by tidal flow and • Serve fried oysters with a dipping sauce as an appetizer. allowed to dry during low tides generally have stronger • To help educate customers about oysters, price oysters shells and are Nutrition Facts individually and allow customers to make up their own sometimes preferred sampler plate. by shuckers. Serving size 6.0 (170g) Servings Per Container • Go beyond the usual wine pairing of Chablis and Like clams and Amount Per Serving champagne and try other dry whites and sparkling Calories 354 Cal.from Fat 205 mussels, oysters can wines. actually improve the % Daily Value* Total fat 23g 35% • Spoon a traditional mignonette sauce (white wine, sherry environment by Saturated Fat 5g 35% vinegar, and chopped shallots) over half-shell oysters. filtering nutrients and Trans fats 0g Cholesterol 94 mg 30% • For catering functions, use flavored fried oysters as a phytoplankton out of Sodium 100 mg 4% passed item. Lemon pepper and Cajun flavorings are the water. This can Total Carbohydrate 0g 0% Dietary Fiber 0g 0% great for this occasion. improve the clarity of Sugars 1 g the water and the Protein 35g water’s ability to hold Vitamin A 2% Vitamin C 10% Calcium 2% Iron 4% dissolved oxygen. *Percent Daily Values is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on Because oysters can your calorie needs. Calories 2,000 2,500 spawn several times Total Fat Less than 65g 80g Sat Fat Less than 20g 25g before they are Cholesterol Less than 300g 300mg Sodium Less than 2400 mg 2400mg harvested, they can Total Carbohydrates 300g 375g Dietary Fiber 25g 30g also seed natural Calories per gram: shellfish beds. Oysters Fat 9 Carbohydrate 4 Protein 4 Shellfish

Eastern Oyster Olympia Oyster (Crassostrea virginica) (Ostrea lurida)

Olympia oysters or “ollys” are the Eastern oysters are native to the smallest, but one of the tastiest East and Gulf Coasts of the oysters. It takes about 3 years United States. There are for an “olly” to grow to the hundreds of named varieties. size of a fifty-cent piece. Some common varieties are The average shell length is Blue Point, Chesapeake Bay, between 1 ½ and 2 inches. James River, Cotuit, Moonstone, There are about 250 shucked Cape May Salt, Island Creek, oysters in a pint. Olympias are Apalachicola, and Rappahannock the only farmed oyster native to River. the Pacific Northwest. The deep shell cup tends to preserve the oyster liquor which adds to the sweet and metallic taste. Because they are unique, they are simply sold as Olympia oysters and no other designation is used. Pacific Oyster (Crassostrea gigas) European Flat Oyster Pacific oysters are sold under a variety of (Ostrea edulis) names including Hama Hama, Mud River, Malispina, Skookum, Hawks Point, Samish Bay, Totten Inlet, and European flat or plate oysters are named for Willapa Bay. Pacific oysters are the the large, shallow shell. Most properly, most widely cultured oysters in the the term, Belon oyster, is reserved world. Many people describe for oysters harvested from the their flavor as “creamier” than Belon River in France. other oysters. The Pacific oyster was Unfortunately, because of disease introduced decades ago when native and other changes in the stocks collapsed. environment, the supply of true Belon oysters has been greatly reduced and production now is almost Kumamoto exclusively limited to farm (Crassostrea sikamea) raised products. European flat oysters were introduced to Boothbay Harbor, Maine and other Kumamotos, kumos or kumamots for New England locations in the 1950’s where they quickly short, were originally from established a population. European flat oysters belong to a Kumamoto Bay in Japan. They different genus than Eastern Oysters. were brought into the U.S. in 1945. Because of their fruity or melon- Flavor proFile: European flat oysters have a much like flavor, they tend to be one of stronger flavor than other oysters. People generally either the most popular oysters. The shell love them or hate them. A vast number of terms are used in length is between 2 and 3 describing the flavor: zinc, umami, tannic, iodine, copper, inches. Kumamotos are sold nutty, etc. This is a food where you have to make a personal simply under the species assessment. name.