Resources for Aquaculture & Seafood
|Safe and Nutritious Seafood in Virginia||May 1, 2009||348-961|
|Pescados y Mariscos en Virginia - Inocuos y Nutritivos||Jan 12, 2010||348-961S|
|Freshwater Fish Farming in Virginia: Selecting the Right Fish to Raise||
In Virginia and throughout the United States, interest in fish farming for profit or as a hobby has increased in the past few years. Encouraged by the success of trout farmers in western states and catfish farmers in southern states, prospective fish farmers question if similar opportunities exist in Virginia's fresh waters.
|May 1, 2009||420-010|
|Pond Construction: Some Practical Considerations||
Conservative estimates place the correct number of farm ponds in Virginia at over 50,000. These ponds range in size from less than one acre to over 30 acres in size. Unfortunately, many of these ponds are so poorly constructed that they fail to serve the purpose for which they were originally designed; some may be unsafe.
|May 1, 2009||420-011|
|Planning for Commercial Aquaculture||
Aquaculture, the practice of growing finfish and shellfish under controlled conditions, is not a new concept. The Japanese, Chinese, Romans, Egyptians, and Mayan Indians of South America farmed fish for food and recreation prior to 2000 BC. They constructed ponds and raised fish much as fish are raised today. Both freshwater and saltwater fish are currently raised commercially throughout the world. Other fisheries-related products, such as shrimp, crayfish, oysters, clams, and frogs, are also raised commercially.
|May 1, 2009||420-012|
|Clearing Muddy Pond Waters||
Muddy, cloudy water is not only unattractive, but can be harmful to aquatic life. Although high sediment loads in ponds seldom kill sport fish directly, muddy waters can seriously reduce fish production.
|May 1, 2009||420-250|
|Control Methods For Aquatic Plants in Ponds and Lakes||
Aquatic plants growing in ponds and lakes are beneficial for fish and wildlife. They provide food, dissolved oxygen, and spawning and nesting habitat for fish and waterfowl.
|May 1, 2009||420-251|
|Fish Kills: Their Causes and Prevention||
Fish die as a result of a wide variety of natural and unnatural causes. Fish may die of old age, starvation, body injury, stress, suffocation, water pollution, diseases, parasites, predation, toxic algae, severe weather, and other reasons.
|May 1, 2009||420-252|
|The Control of Burrowing Crayfish in Ponds||
At times landowners may be confronted with serious water losses resulting from the sudden collapse or gradual deterioration of earthen pond dams, irrigation canals, and drainage ditches. Although the loss of water from small earthen impoundments is frequently due to faulty construction, it may also be the result of undetected biological forces.
|May 1, 2009||420-253|
|Liming Acidified Lakes and Ponds||
“Liming,” as the word suggests, is the addition of limestone (calcite), primarily calcium carbonate (CaCO3), to neutralize acid waters and soils and buffer them from rapid fluctuations in pH. Limestone typically is applied to lawns, gardens, pastures, and croplands to supply calcium, an essential plant nutrient, and to decrease soil acidity.
|May 1, 2009||420-254|
|Commercial Frog Farming||
Raising and selling frogs on a commercial basis has not proven to be successful economically in Virginia or elsewhere in the United States to our knowledge.
|May 1, 2009||420-255|
|Understanding Fish Nutrition, Feeds, and Feeding||
Good nutrition in animal production systems is essential to economically produce a healthy, high quality product. In fish farming, nutrition is critical because feed represents 40-50% of the production costs.
|May 1, 2009||420-256|
|Should You Attempt Fish Farming? Considerations for Prospective Fish Growers||
Fish farming is an ancient practice that can provide many profitable opportunities today. The raising and selling of fish on a commercial basis has proven to be economically successful throughout the United States.
|May 1, 2009||420-897|
|Intensive Marine Finfish Larviculture||
Marine finfish production is a rapidly expanding field, both in research and industrial aquaculture. A driving force behind this growth is the inherently high value placed upon marine finfish products in the marketplace.
|May 1, 2009||600-050|
|Overview of Good Aquaculture Practices||May 14, 2010||600-054|
|HACCP Verification Procedures - Validation of Blue Crab Retort Processes||Apr 24, 2015||600-070 (AREC-147)|
|Common Diseases of Cultured Striped Bass, Morone saxatilis, and Its Hybrid (M. saxitilis x M. chrysops)||Jun 10, 2010||600-080|
|Rotifer Production (as a First Feed Item) for Intensive Finfish Larviculture||May 27, 2009||600-105|
|Artemia Culture for Intensive Finfish and Crustacean Larviculture||Sep 25, 2009||600-106|
|Getting Acquainted with Amyloodinium ocellatum||May 1, 2009||600-200|
|Dealing with Trichodina and Trichodina-like species||May 1, 2009||600-205|
|Cultchless (Single-Seed) Oyster Crop Budgets for Virginia: 2013 User Manual||Aug 13, 2013||AAEC-40P|
|Cooking a Simple Family Shrimp Boil||Jul 1, 2013||AEE-44NP|
|Safe and Nutritious Seafood in Virginia||
Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech
|Jan 15, 2016||AREC-156P|
|The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf||Aug 31, 2012||AREC-18P|
|Cost of Regulations on Baitfish/Sportfish Farms: What will it be for trout?||Jan 30, 2017||AREC-202|
|Alabama Baitfish and Sportfish Regulatory Costs||Apr 10, 2017||AREC-211|
|Arkansas Baitfish and Sportfish Regulatory Costs||Apr 12, 2017||AREC-212|
|Florida, Illinois, Texas, and Kansas Baitfish and Sportfish Regulatory Costs||Apr 12, 2017||AREC-213|
|New York Baitfish and Sportfish Regulatory Costs||Apr 12, 2017||AREC-214|
|North Carolina Baitfish and Sportfish Regulatory Costs||Apr 18, 2017||AREC-215|
|Ohio Baitfish and Sportfish Regulatory Costs||Apr 18, 2017||AREC-216|
|Pennsylvania Baitfish and Sportfish Regulatory Costs||Apr 18, 2017||AREC-217|
|Wisconsin Baitfish and Sportfish Regulatory Costs||Apr 18, 2017||AREC-218|
|National Baitfish and Sportfish Regulatory Costs||Jul 25, 2017||AREC-219 (AREC-225)|
|Great Lakes Region Baitfish and Sportfish Regulatory Costs||Apr 24, 2017||AREC-220|
|South Central Region Baitfish and Sportfish Regulatory Costs||Apr 24, 2017||AREC-221|
|South East Region Baitfish and Sportfish Regulatory Cost||Apr 24, 2017||AREC-222|
|Virginia Seafood Agricultural Research and Extension Center Fact Sheet||May 8, 2017||AREC-224NP|
|Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers||
According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.
|Feb 6, 2014||AREC-55P|
|Freshwater Shrimp Boils: Experience the Excellent Taste of Virginia Farmer-Grown Freshwater Shrimp||Aug 8, 2013||CV-31NP|
|Ozone Application in Aquaculture||Apr 5, 2017||FST-244P|
|Waterless Shipment of Warm-Water Shrimp||Mar 28, 2017||FST-245P|
|Water Sampling Guide for Shellfish Hatcheries and Growers||May 8, 2017||FST-267P|
|Understanding Fish Nutrition, Feeds, and Feeding||Jul 5, 2017||FST-269P|
|Fish Slaughter||Jul 25, 2017||FST-276|
|Selection and Cooking Basics for Preparing High Quality, Safe Seafood (Fish and Shellfish)||Jan 16, 2013||FST-96NP|
|Increasing Your Confidence in Cooking High Quality, Safe Seafood (Fish and Shellfish): A Demonstration Tutorial||Jan 16, 2013||FST-98NP|
|Pesticide Applicator Manuals||Nov 17, 2011||VTTP-2|