Productos del mar

Charles M. Adams, Lisa Krimsky, Charles M. Adams, yBryan Fluech

A UF/IFAS numbered Fact Sheet. Published by Citizen awareness of food systems and the environment

Rose Omidvar yRazieh 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.

Donald E. Sweat yRazieh 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.

Claudia Peñuela yAmy Simonne

A UF/IFAS numbered Fact Sheet.

Rose Omidvar, Michael J. Sipos, yRazieh 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.

Michelle Brown yWendy Dahl

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