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Catalogue of United States Farm-Raised Seafood

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Catalogue of United States Farm-Raised Seafood 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% scrambled eggs or in the United States, open ocean pens are carefully sited to Calcium 2% Iron 4% *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.
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