The handbook highlights the necessary elements of processing fish to guide any interested fish farmer or entrepreneur.

The brochure is an overview of what a fish producer thinking about small-scale fish processing needs to know. The overview includes training requirements, available facilities and highlights of select farmers who have gone through the process.

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 handout provides information on the nutritional of eating fish for consumers. This handout covers dietary recommendations, healths benefits including fish as a part of a balanced diet, and what to look for when purchasing fresh fish.

1. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/.
2. Tan MD, MPH, Z.S. Red blood cell omega-3 fatty acid levels and markers of accelerated brain aging. Neurology. 2012 Feb 28;78(9):658-664.
3. FAO/WHO (2011). Report of the Joint FAO/WHO Expert Consultation on the Risks and Benefits of Fish Consumption. Rome, Food and Agriculture Organization of the United Nations; Geneva, World Health Organization, 50pp.

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

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.