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
Seafood Knowledge, Perceptions, and Use Patterns in Florida: Findings from a 2013 Survey of Florida Residents
Charles M. Adams, Lisa Krimsky, Charles M. Adams, andBryan Fluech
A UF/IFAS numbered Fact Sheet. Published by Citizen awareness of food systems and the environment
Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish?
Rose Omidvar andRazieh 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.
Preparation, Safe Handling, and Nutritional Value of Blue Crab: A Seafood Delicacy
Donald E. Sweat andRazieh 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.
Special Food Safety Issues during Pregnancy
Claudia Peñuela andAmarat Simonne
A UF/IFAS numbered Fact Sheet.
Fish Fillet: White Versus Red, Structure and Nutritional Composition
Rose Omidvar, Michael J. Sipos, andRazieh 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.
Shopping for Health: Seafood
Michelle Brown andWendy Dahl
A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems