This flyer lists a number of state and federal resources available for charter operators relating to COVID-19.

This guide provides best practices for charter operators, captains, crew and customers to minimize the risk of COVID-19 for charter fishing in southern Lake Michigan. The guide covers measures that operators and customers can take before, during, and after a fishing trip, including social distancing, cleaning and personal protective equipment.

This document is available through the Purdue University Extension Education Store at https://mdc.itap.purdue.edu/item.asp?Item_Number=ID-520-W.

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.

The Helm is a collection of recent IISG success stories, describing some of our research, outreach, and education efforts to address coastal and Great Lakes issues in Illinois and Indiana.

This fact sheet is a consumer guide to farmed walleye. The publication describes walleye, walleye farming, product safety, and culinary characteristics of walleye in addition to cooking tips and a recipe.

References:

1. Summerfelt, R.C., Kinnunen, R.E., Johnson, J.A., 2019. Production of Walleye as Potential Food Fish. North Central Regional Aquaculture Center Technical Bulletin #116, NCRAC Publications Office, Iowa State University, Ames. https://www.ncrac.org/files/biblio/WFS116secure.pdf
2. Summerfelt, R.C., ed. 1996. Walleye culture manual. NCRAC Culture Series #101, NCRAC Publications Office, Iowa State University, Ames, Page 5. https://www.ncrac.org/files/page/files/Chapter1.pdf
3. Williams, M.C.W., Murphy, E.W., McCarty H.B., Snyder, B.D. Schrank, C.S., McCann, P.J. Crimmins, B.S. 2017. Variation in the essential fatty acids EPA and DHA in fillets of fish from Great Lakes region. Journal of Great Lakes Research, 43, Pages 150–160. https://doi.org/10.1016/j.jglr.2017.03.001

This is the second in a series of fact sheets that describe fish and shellfish produced in the Midwest region of the United States. (See FNR-608-W, Walleye Farmed Fish Fact Sheet.) Yellow perch have been popular among anglers for many years, and since 2002, responding to greater demand, U.S. farmers are raising perch in ponds, aquaponic systems, etc. The fact sheet also includes culinary characteristics, cooking tips and a recipe for Baked Parmesan Perch.

References:

1. Pam Fuller, and Matt Neilson, 2020, Perca flavescens (Mitchill, 1814): U.S. Geological Survey, Nonindigenous Aquatic Species Database, Gainesville, FL, https://nas.er.usgs.gov/queries/factsheet.aspx?SpeciesID=820, Revision Date: 8/15/2019, Peer Review Date: 5/29/2012, Access Date: 10/14/2020
2. Brown T; Runciman B; Bradford M; Pollard S, 2009. A biological synopsis of yellow perch (Perca flavescens). Canadian Manuscript Reports of Fisheries and Aquatic Sciences, 2883. 28 p.
3. Hudson, J. C. and Ziegler, S. S. (2014), Environment, Culture, and The Great Lakes Fisheries. Geographical Review, 104: 391–413. doi: 10.1111/j.1931-0846.2014.12041.x
4. Piavis P. Yellow perch Perca flavescens. In: Funderburk SL, Jordan SJ, Mihursky JA, Riley D, editors. Habitat requirements for Chesapeake Bay living resources. 2nd edition. Solomons, MD: Chesapeake Research Consortium; 1991. p. 14.1-14.15.
5. Malison, J.A. 2003. A white paper on the status and needs of yellow perch aquaculture in the north central region. Reported prepared for North Central Regional Aquaculture Center. Available at: http://ag.ansc.purdue.edu/aquanic/ncrac/wpapers/YellowPerch11-21-03.htm