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.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

This document provides the background, rationale, and detailed production protocols for all stages of high-quality Artemia culture.

Amyloodinium ocellatum (abbr. A.ocellatum) is a marine dinoflagellate. While most marine dinoflagellates (small protozoan organisms) exist as free living members of the planktonic community, some such as A. ocellatum live at least a portion of their life cycle as parasitic organisms.

Trichodina spp. are a group of dorsal-ventrally flattened oval ciliated protozoan parasites of marine and freshwater species of finfish.

In response to the coronavirus (COVID-19) disease pandemic, a collaborative initiative was launched by The Ohio State University, Virginia Tech, and Engle-Stone Aquatic$, LLC to assess the impacts of the pandemic on U.S. aquaculture, aquaponics, and allied industry. Over the course of the first quarter of 2020, the U.S. government developed and implemented several emergency relief measures, in an effort to assist small businesses and individuals. The Q2 survey asked specifically about these relief and assistance programs, as well as questions on adaptations and changes being implemented by farms and businesses in response to the ongoing challenges. This fact sheet summarizes the Q2 results of this study, covering the period from April 10th to June 29th, 2020.

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