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The 2016-2017 Maine Scallop Season is off to a strong start, according to an early report from Maine Department of Marine Resources (DMR). The quality of scallops is said to be high, with harvesters landing some of the largest scallops … Continued
A recent report, Fisheries of the United States, 2015, provides insight into U.S. per capita seafood consumption, aquaculture production, the U.S. seafood processing industry, imports and exports, and domestic supply of fishery products. Fisheries of the United States (FUS) is … Continued
Consumers who participate in blind taste tests tend to prefer the taste of wild-caught Gulf shrimp over that of pond-raised, imported products, according to Dave Burrage, Mississippi State University Extension Service fisheries specialist. “Fresh Gulf shrimp get their distinctive … Continued
On average, Americans ate 14.6 pounds of fish and shellfish in 2014, according to NOAA Fisheries’ annual report, Fisheries of the United States 2014. U.S. fishermen landed 9.5 billion pounds of fish and shellfish, valued at $5.4 billion, in 2014. … Continued
Chitosan, produced from the shells of shrimp, crabs, and other shellfish, has a variety of uses. It is used as a treatment for bleeding wounds, for filtering wine, and as a soil enhancer by organic farmers. Chitosan is also popular … Continued
Clam chowder is simple to make and extremely popular in many parts of the world. Clams vary by region, with many coastal areas having clams available in-season. These tips will help cooks serve perfect chowder: Fresh clams are preferred for … Continued