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Seafoods

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Edible aquatic (freshwater or marine) organisms such as fish, shellfish, or seaweed that is used as food.

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Related Topics: Seafoods, Food Industry

Related Topics: Seafoods, Food Safety, Home Food Safety

Publications

thumbnail for publication: Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents

Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents

Lisa S. Krimsky, Charles M. Adams, and Bryan Fluech

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

thumbnail for publication: Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?

Rose Omidvar and Razieh 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.

thumbnail for publication: Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy

Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy

Donald E. Sweat and Razieh 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.

thumbnail for publication: Special Food Safety Issues during Pregnancy

Special Food Safety Issues during Pregnancy

Claudia Peñuela and Amy Simonne

A UF/IFAS numbered Fact Sheet.

thumbnail for publication: Fish Fillet: White Versus Red, Structure and Nutritional Composition

Fish Fillet: White Versus Red, Structure and Nutritional Composition

Rose Omidvar, Michael Sipos, and Razieh 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.

thumbnail for publication: Shopping for Health: Seafood

Shopping for Health: Seafood

Michelle Brown and Wendy J. Dahl

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