This guide identifies commonly stocked fish and problem fish that may be encountered in Indiana ponds. It includes full-color pictures and information about sunfishes, other panfish, sport fish, catfishes and bullheads, carp, suckers and buffalo, and minnows and shiners.

For more information, visit https://mdc.itap.purdue.edu/item.asp?Item_Number=FNR-584

This is the ninth in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. (See Atlantic Salmon Farmed Fish Fact Sheet, Walleye Farmed Fish Fact Sheet, Yellow Perch Farmed Fish Fact Sheet, Tilapia Farmed Fish Fact Sheet, Rainbow Trout Farmed Fished Fact Sheet, Pacific White Shrimp Farmed Fish Fact Sheet,  American Paddlefish Farmed Fish Fact Sheet, and Channel Catfish Farmed Fish Fact Sheet). The fact sheet also includes culinary characteristics, cooking tips and a recipe for Pan Fried Largemouth Bass with Garlic Herb Sauce.

References:

1. Fuller, P., Neilson, M., and Procopio, J., 2022, Micropterus salmoides (Lacepède, 1802): U.S. Geological Survey, Nonindigenous Aquatic Species Database, Gainesville, FL. Available online: https://nas.er.usgs.gov/queries/factsheet.aspx?SpeciesID=401#:~:text=Native%20Range%3A%20Largemouth%20Bass%20are,and%20south%20to%20the%20Gulf
2. National Audubon Society. 2002. National Audubon Society Field Guide to Fishes. Chanticleer
   Press, Inc.
3. Portz, L. and Cyrino, J.E.P. (2003), Comparison of the amino acid contents of roe, whole body and muscle tissue and their A/E ratios for largemouth bass Micropterus salmoides (Lacepéde, 1802). Aquaculture Research, 34: 585-592. Available online: https://doi.org/10.1046/j.1365-2109.2003.00834.x
4. Zou, J., Zhong, L., Song, C., Hu, G., Qiu, L., & Chen, J. (2022). Effects of different diets on fatty acid composition and nutritional values of largemouth bass (Micropterus salmoides). Aquaculture Research, 53, 2287– 2297. Available online: https://doi.org/10.1111/are.15747
5. Branciari R, Franceschini R, Roila R, Valiani A, Pecorelli I, Piersanti A, Haouet N, Framboas M, Ranucci D. Nutritional Value and Contaminant Risk Assessment of Some Commercially Important Fishes and Crawfish of Lake Trasimeno, Italy. International Journal of Environmental Research and Public Health. 2020; 17(7):2545. Available online: https://doi.org/10.3390/ijerph17072545
6. Karouna-Renier, N., Snyder, R. A., Lange, T., Gibson, S., Allison, J., Wagner. M., Ranga, R. k.. 2011. “Largemouth Bass (Micropterus Salmoides) and Striped Mullet (Mugil Cephalus) as Vectors of Contaminants to Human Consumers in Northwest Florida.” Marine environmental research 72.3 (2011): 96–104.
7. United States Environmental Protection Agency. (2001). Charles River Fish Contaminate Survey. Available online: https://www.epa.gov/sites/default/files/2015-10/documents/charles-fish-contaminant-survey.pdf
8. “Accumulation of Pollutants in Fish and Shellfish from the Northwest Florida Region
   Final Report: Center for Environmental Diagnostics and Bioremediation and Research Ecologist USGS Patuxent Wildlife Research Center. (2009). Accumulation of Pollutants in Fish and Shellfish from the Northwest Florida Region Final Report. Available online: https://pages.uwf.edu/cedb/PERCH_Accumulation_of_pollutants_in_fish_and_shellfish.pdf
9. Department of State Health Services, Division for Regulatory Services, Policy, Standards and Quality Assurance Unit, Seafood and Aquatic Life Group. (2015). Characterization of potential Adverse Health Effects Associated with Consuming Fish from Fosdic Lake, Tarrant County, Texas.

This is the fifth in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. (See Walleye Farmed Fish Fact Sheet, Yellow Perch Farmed Fish Fact Sheet, and Tilapia Farmed Fish Fact Sheet). The fact sheet also includes culinary characteristics, cooking tips, and a recipe for Sautéed Old Bay® Shrimp

References:

1. FAO. 2009. Penaeus vannamei. In Cultured aquatic species fact sheets. Text by Briggs, M. Edited and compiled by Valerio Crespi and Michael New. CD-ROM (multilingual). http://www.fao.org/fishery/docs/DOCUMENT/aquaculture/CulturedSpecies/file/en/en_whitelegshrimp.htm.
2. Bernal Rodríguez CE, García AC, Ponce-Palafox JT, Spanopoulos-Hernández M, Puga-López D, et al. (2017) The Color of Marine Shrimps and Its Role in the Aquaculture. Int J Aquac Fish Sci 3(3): 062-065. DOI: 10.17352/2455-8400.000030
3. National Fisheries Institute (NFI). 2018. “Top 10 List Shows Significant Increase in Seafood
   Consumption.” Available online: https://aboutseafood.com/press_release/top-10-list-shows-significant-increase-in-seafood-consumption/
4. FAO. 2018. The State of World Fisheries and Aquaculture 2018 – Meeting the sustainable development goals. Rome. License: CC BY-NC-SA 3.0 IGO.
5. Ray, A.J. 2019. Indoor Marine Shrimp Farming. SRAC Pub No. 2602. Available online: http://www.ksuaquaculture.org/PDFs/Ray_SRAC%202019-Indoor%20Shrimp%20Farming.pdf
6. E R De Oliveira e Silva, C E Seidman, J J Tian, L C Hudgins, F M Sacks, J L Breslow, Effects of shrimp consumption on plasma lipoproteins, The American Journal of Clinical Nutrition, Volume 64, Issue 5, November 1996, Pages 712–717, https://doi.org/10.1093/ajcn/64.5.712.

‡Note: Old Bay Seasoning is a registered trademark of McCormick & Company.

The hybrid striped bass (HSB) industry is the 4th largest aquaculture industry in the United States in terms of sales value, behind catfish, salmon, and trout. HSB is a cross between a female white bass (Morone chrysops) and a male striped bass (Morone saxatilis). HSB is also known as “”sunshine bass.”” The hybridization of the white bass and the striped bass makes HSB more tolerant to extreme temperatures and dissolved oxygen than either of its parents. There is potential for growth in production in Indiana and the Midwest because of the abundance of farm ponds and private lakes. 

Structural changes in Midwest agriculture over the past two decades have resulted in a number of empty and unused farm buildings. Farmers therefore have been exploring alternative uses of livestock farm buildings for the production of other cash crops, including aquaculture products. In Indiana, Pacific White shrimp (Litopenaeus vannamei) production has attracted interest, and a number of small producers are investing in shrimp produc- tion in their farm buildings and other farm facilities. The producers are motivated by the fact that they could produce and market fresh (never frozen) high-quality shrimp products in these systems to compete with imported frozen shrimp.

This is the fourth in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. (See Walleye Farmed Fish Fact Sheet, Yellow Perch Farmed Fish Fact Sheet, and Tilapia Farmed Fish Fact Sheet). The fact sheet also includes culinary characteristics, cooking tips, and a recipe for Grilled Rainbow Trout with Apricot Salsa.

References:

1. Great Lakes Sea Grant Network. 2019. Salmon and Trout of the Great Lakes: A Visual Identification Guide. IISG19-LWD-BRC-023. https://iiseagrant.org/publications/salmon-and-trout-of-the-great-lakes-a-visual-identification-guide/.
2. National Audubon Society. 2002. National Audubon Society Field Guide to Fishes. Chanticleer Press, Inc.
3. Stickney, R.R. 1996. Aquaculture in the United States, A Historical Survey. John Wiley & Sons, New York, 372.
4. Hardy, R.W. 2002. Nutrient Requirements and Feeding of Finfish for Aquaculture (p. 186). essay, CAB Pub.
5. Ladewig, K.F. and Morat, M. 1995. Rainbow Trout. Southern Regional Aquaculture Center Publication No. 224.
6. EPA-FDA Advice about Eating Fish and Shellfish. Available online: https://www.epa.gov/fish-tech/epa-fda-advice-about-eating-fish-and-shellfish.

This toolkit is a curated collection of information and resources focused on seafood for educators interested in supplementing existing programs. Topics covered in this publication include the health benefits of eating seafood, recommendations for including seafood as part of healthy eating patterns, sourcing, and seafood safety. In addition to information about nutrition and safety, there are sections on cooking methods, recipes, and social media that can be used for planning your next cooking demonstration and educating and inspiring clients.

This document provides results of a 2019 national consumer survey of seafood preferences carried out by Illinois-Indiana Sea Grant, Purdue University, Michigan State University, and Southern Illinois University.

This brochure describes aquaculture basics and the benefits of eating locally produced fish. This product can be used as a consumer-facing resource to educate communities on sustainable aquaculture in the North Central Region of the United States.

A printer friendly version is available at: https://iiseagrant.org/wp-content/uploads/2020/06/EMWF2-7.pdf