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

This is the third in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. The fact sheet also includes culinary characteristics, cooking tips and a recipe for Sautéed Tilapia.

References:

1. Wohlfarth, G.W. and G. Hulata. 1983. Applied Genetics of Tilapias, ICLARM Studies and Reviews 6, 26 p. International Center for Living Aquatic Resources Management, Manila.
2. Nico, L.G., Schofield, P.J., and Neilson, M.E., 2021, Oreochromis niloticus (Linnaeus, 1758): U.S. Geological Survey, Nonindigenous Aquatic Species Database, Gainesville, FL, https://nas.er.usgs.gov/queries/factsheet.aspx?SpeciesID=468, Revision Date: 1/8/2020, Peer Review Date: 12/18/2013, Access Date: 2/16/2021
3. National Marine Fisheries Service (2020) Fisheries of the United States, 2018. U.S. Department of Commerce, NOAA Current Fishery Statistics No. 2018 Available at: https://www.fisheries.noaa.gov/ national/commercial-fishing/fisheries-united-states-2018
4. FAO 2005-2021. Cultured Aquatic Species Information Programme. Oreochromis niloticus. Cultured Aquatic Species Information programme. Text by Rakocy, J.E. In: FAO Fisheries Division [Online]. Rome. Update 18 February 2005. [Cited 16 February 2021]. http://www.fao.org/fishery/culturedspecies/Oreochromis_niloticus/en

A summary of marketing and production barriers to walleye aquaculture production in Illinois and Indiana as determined during the first Walleye Aquaculture Working Group workshop.