Seafood is a protein category that has many commercially and recreationally available options. Selecting seafood is more like shopping for fruits and vegetables than animal proteins. This publication is the first in a series of fact sheets that describe fish and shellfish produced in the Midwest region of the United States, where commercially available fish comes from, food safety, culinary characteristics, and cooking tips.
View other seafood publications and video resources as you place keywords in the search field located on The Education Store website.
Sustainable Aquaculture: What does it mean to you?, The Education Store, Purdue Extension resource center
Best Practices Guide for Charter Fishing and COVID-19, The Education Store
Pond Management: Managing Fish Populations, The Education Store
Indiana Pond Fish, Species Identification Card Set, The Education Store
Fish Cleaning with Purdue Extension County Extension Director, Got Nature? Blog, Purdue Extension – Forestry and Natural Resources
Amy Shambach, Aquaculture Marketing Outreach Associate
Purdue Department of Forestry and Natural Resources/Illinois Indiana Sea Grant Program