by Laura Tiu | Nov 19, 2021
There are a lot of good oyster quotes. One I remember from childhood is the saying to only eat oysters in months with the letter “r,” basically September to April. I believe this originated when all oysters came from the wild. This was a way to avoid the hot months that may have led to a watery oyster, or even food poisoning. Today, with the rise of oyster aquaculture and refrigeration, oysters can be enjoyed year-round.
The Florida Fish and Wildlife Conservation Commission recently made the tough decision to shut down wild oyster harvesting in Apalachicola, FL for up to five years in response to a struggling bay oyster population threatened by water flow issues and overharvesting. This was devastating news to an area that historically produced 90% of the state’s oysters and 10% of the nation’s. On the bright side, oyster aquaculture has been steadily growing in the area and is working hard to fill some of the gap.
A team of Florida Sea Grant Agents recently made a visit to Apalachicola to learn more about this historic oyster town and how the industry is adapting. Our first stop was Water Street Seafood, the Florida Panhandle’s largest seafood distributer. Water Street provides a wide diversity of both fresh and frozen seafood, including oysters, delivering daily in northwest Florida and shipping worldwide. We visited their oyster processing facility where we saw mesh bags of oysters brought in from Louisiana and Texas. The oysters, both farmed and wild caught, are carefully cleaned and sorted, with some going to the live, halfshell, restaurant market and some shucked onsite for the shucked market.
Next, we visited one of the many new oyster aquaculture farms in the area. Oysters farms are permitted by the state and are located in waters that have been carefully evaluated for their suitability for oyster production. Small plots are leased to the farmer allowing off-bottom production in mesh bags teathered with anchors in the shallow, productive bay waters. Oyster farmers tend to their crop by turning the bags regularly to reduce fouling of the oyster shell, and sorting by size as the oyster grows. Oysters take between eight to eighteen months to reach a harvest size.
Given the increasing demand for oysters by tourists and locals, we can thank aquaculture for keeping these tasty gems on our plates. If you are lucky enough to find some locally raised oysters on the menu, take the opportunity to try something new and support a local farmer.
An oyster farmer visiting his lease to monitor his crop. (credit: L. Tiu)
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Fresh live oysters from an Apalachicola Oyster Farm (credit: L. Tiu)
Oyster bag holding cooler at Water Street Seafood with green bags holding wild caught oysters and purple bags holding farm raised oysters. (credit: L. Tiu)
by Laura Tiu | Sep 9, 2021
A Lionfish Removal and Awareness Day festival volunteer sorts lionfish for weighing. (L. Tiu)
The northwest Florida area has been identified as having the highest concentration of invasive lionfish in the world. Lionfish pose a significant threat to our native wildlife and habitat with spearfishing the primary means of control. Lionfish tournaments are one way to increase harvest of these invaders and help keep populations down. Not only that, but lionfish are a delicious tasting fish and tournaments help supply the local seafood markets with this unique offering.
Since 2019, Destin, Florida has been the site of the Emerald Coast Open (ECO), the largest lionfish tournament in the world, hosted by Destin-Fort Walton Beach and the Florida Fish and Wildlife Commission (FWC). While the tournament was canceled in 2020, due to the pandemic, the 2021 tournament and the Lionfish Removal and Awareness Day festival returned to the Destin Harbor May 14-16 with over 145 tournament participants from around Florida, the US, and even Canada. The windy weekend facilitated some sporty conditions keeping boats and teams from maximizing their time on the water, but ultimately 2,505 lionfish were removed during the pre-tournament and 7,745 lionfish were removed during the two-day event for a total of 10,250 invasive lionfish removed. Florida Sea Grant and FWC recruited over 50 volunteers from organizations such as Reef Environmental Education Foundation, Navarre Beach Marine Science Station and Tampa Bay Watch Discovery Center to man the tournament and surrounding festival.
Lionfish hunters competed for over $48,000 in cash prizes and $25,000 in gear prizes. Florida Man, a Destin-based dive charter on the DreadKnot, won $10,000 for harvesting the most lionfish, 1,371, in 2 days. Team Bottom Time secured the largest lionfish prize of $5,000 with a 17.32 inch fish. Team Into the Clouds wrapped up the $5,000 prize for smallest lionfish with a 1.61 inch fish, the smallest lionfish caught in Emerald Coast Open History.
It is never too early to start preparing for the 2022 tournament. For more information, visit EmeraldCoastOpen.com or Facebook.com/EmeraldCoastOpen. For information about Lionfish Removal and Awareness Day, visit FWCReefRangers.com
“An Equal Opportunity Institution”
by Laura Tiu | Jun 23, 2021
A great blue heron enjoying the Gulf of Mexico.
Photo: Chris Verlinde
June is National Ocean Month. Close your eyes and think about just how many oceans there are. Surprise, there is only one! The ocean is huge, covering over 70 percent of the earth’s surface. Traditionally, the ocean was divided into four named ocean basins: the Pacific, Atlantic, Indian, and Arctic. However, most countries, including the United States, now recognize the Southern (Antarctic) as the fifth ocean. No matter where you live, you are connected to our one global ocean.
What do you know about our ocean? The ocean is where life began over 3.5 billion years ago. The ocean covers over 70% of the Earth’s surface and includes over 96% of the Earth’s water. Australia’s Great Barrier Reef is the largest living structure on Earth and can be seen from the moon! The deepest part of the ocean is in the Mariana Trench, and nearly 7 miles beneath the waves! Coral reefs cover only 1/50th of the ocean floor but about one quarter of all the marine species make coral reefs their home. No light penetrates the ocean at depths greater than 3,280 feet. Aided by deep diving rovers and remote sensing cameras, scientists are still discovering new species beneath the waves. The Gulf Stream transports more water than all the Earth’s rivers combined. The mid-ocean ridge crisscrosses the globe for over 40,000 miles and is the largest geological feature on Earth. Did you know that about 95% of the ocean remains unexplored?
What about our beloved Gulf of Mexico? Is it an ocean? No! While both oceans and gulfs are large bodies of saltwater, gulfs are smaller and are bordered on three sides by land. In the case of the Gulf of Mexico, it’s bordered by the United States and Mexico. So, although it is large and salty like the ocean, the Gulf of Mexico is considered part of the Atlantic Ocean.
Happy National Oceans Month!
Reference: National Oceanic and Atmospheric Administration https://oceanservice.noaa.gov/ocean/30days/welcome.html
The equatorial currents of the Pacific.
Image: NOAA
by Laura Tiu | Mar 26, 2021
I am a curious person by nature. When I first moved to the Emerald Coast, I had many questions about the area. For example, why do they call this the Emerald Coast? To help answer my questions, I turned to the Destin History and Fishing Museum in Destin, FL. If you haven’t yet visited the museum, I highly recommend it for locals and visitors alike.
It was easy to see why they call this the Emerald Coast once one lays eyes on the beautiful emerald color water. Other questions weren’t so easily explained. For example, I wanted to know why the pass out of Destin Harbor is called the East Pass, when it is clearly on the west side of Choctawhatchee Bay? In fact, in the early 1900’s, the only outlet from the Bay to the Gulf was about 1.5 miles east of where the current pass resides and was called Old Pass Channel. In 1929, a storm sealed off Old Pass Channel and a heavy dose of spring rain raised Choctawhatchee Bay five feet. The threat of flooding inspired four local fishermen to take matters into their own hands and they dug a small trench across Santa Rosa Island to let the water out of the Bay. By the next morning, the trench had significantly widened into the East Pass we have today, connecting Choctawhatchee Bay to the Gulf of Mexico.
However, that still didn’t explain the East Pass moniker. To explain, we need to look west. Choctawhatchee Bay is connected to Pensacola Bay by the Santa Rosa Sound. This narrow passageway is the space between the Santa Rosa Island, a barrier island, and the mainland. In the early 1900’s, many of the goods and services traded between inhabitants in Okaloosa and Walton counties traveled on ships from Choctawhatchee Bay, through the Santa Rosa Sound, and over to Pensacola Bay, instead of going out into the Gulf. The opening between the Sound and Pensacola Bay is the West Pass, and hence the opening between the Sound and Choctawhatchee Bay is the East Pass. Another mystery solved.
If you are interested in knowing more about the history of this area, the Destin History and Fishing Museum is the place to go.
Citation: Morang, A. . A study of geological and hydraulic processes at East Pass, Destin, FL. Accessed: https://apps.dtic.mil/dtic/tr/fulltext/u2/a253890.pdf
“Foundation for a Gator Nation”
by Laura Tiu | Feb 12, 2021
Cooked red snapper (Photo credit: L. Tiu)
It’s February and for many, our thoughts turn to romance and other things that make the heart happy, like seafood! There is a strong “love” connection between consuming seafood and heart health. Fish and shellfish are low in saturated fat, high in protein and fairly easy and quick to cook. But seafood has a secret weapon in the battle for our hearts as it is considered a good source of omega-3 fatty acids. The health effects of omega-3 fatty acids have been extensively investigated, and it appears that marine fish oil lowers triglycerides, boosts HDL cholesterol, provides other cardiovascular benefits, fights inflammation, and reduces blood clot formation.
The current recommendation from the American Heart Association is 1 to 2 seafood meals, 8 ounces or more, per week be consumed to reduce the risk of congestive heart failure, coronary heart disease, ischemic stroke, and sudden cardiac death, especially when seafood replaces the intake of less healthy foods. This translates into 250 to 500 mg of omega-3 per day or 1750 to 3500 mg per week. For the past 30 years, Americans’ weekly consumption of seafood has hovered around 5 oz per week, with only 10% to 20% of U.S. consumers meeting the 8 ounces minimal federal dietary guideline.
Historically, attention has focused on wild, cold-water, fatty fish like salmon, tuna, mackerel, and sardines as sources of the most omega-3 fatty acids. However, in this case variety is a key. With a growing number of aquaculture fish and shellfish on the market it is important to note that recent studies show for some species of salmon or trout, omega-3 levels are higher in farm-raised species, due to their overall higher fat content. In other good news, many of our local Gulf of Mexico species have been shown to contain good amounts as well. This information means that fishermen and women can eat home-caught fish to get the needed omega-3 fatty acids. Gulf fish are also an excellent source of protein and other nutrients. The following Table contains the omega-3 fatty acid content of some of the most frequently consumed fish and shellfish species in the U.S. So do your heart a favor and start feeding it right.
Omega-3 Content of Frequently Consumed Seafood Products
SEAFOOD PRODUCT
|
|
OMEGA-3s PER 3 OUNCE COOKED PORTION
|
| Herring, Wild (Atlantic & Pacific) |
♥♥♥♥♥ |
>1,500 milligrams |
| Salmon, Farmed (Atlantic) |
♥♥♥♥♥ |
| Salmon, Wild (King) |
♥♥♥♥♥ |
| Mackerel, Wild (Pacific & Jack) |
♥♥♥♥♥ |
SEAFOOD PRODUCT
|
|
OMEGA-3s PER 3 OUNCE COOKED PORTION
|
| Salmon, Wild (Sockeye, Coho, Chum & Pink) |
♥♥♥ |
500 to 1,000 milligrams |
| Sardines, Canned |
♥♥♥ |
| Tuna, Canned (White Albacore) |
♥♥♥ |
| Swordfish, Wild |
♥♥♥ |
| Trout, Farmed (Rainbow) |
♥♥♥ |
| Oysters, Wild & Farmed |
♥♥♥ |
| Mussels, Wild & Farmed |
♥♥♥ |
SEAFOOD PRODUCT
|
|
OMEGA-3s PER 3 OUNCE COOKED PORTION
|
| Tuna, Canned (Light) |
♥♥ |
200 to 500 milligrams |
| Tuna, Wild (Skipjack) |
♥♥ |
| Pollock, Wild (Alaskan) |
♥♥ |
| Rockfish, Wild (Pacific) |
♥♥ |
| Clams, Wild & Farmed |
♥♥ |
| Crab, Wild (King, Dungeness & Snow) |
♥♥ |
| Lobster, Wild (Spiny) |
♥♥ |
| Snapper, Wild |
♥♥ |
| Grouper, Wild |
♥♥ |
| Flounder/Sole, Wild |
♥♥ |
| Halibut, Wild (Pacific & Atlantic) |
♥♥ |
| Ocean Perch, Wild |
♥♥ |
| Squid, Wild (Fried) |
♥♥ |
| Fish Sticks (Breaded) |
♥♥ |
SEAFOOD PRODUCT
|
|
OMEGA-3s PER 3 OUNCE COOKED PORTION
|
| Scallops, Wild |
♥ |
< 200 milligrams |
| Shrimp, Wild & Farmed |
♥ |
| Lobster, Wild (Northern) |
♥ |
| Crab, Wild (Blue) |
♥ |
| Cod, Wild |
♥ |
| Haddock, Wild |
♥ |
| Tilapia, Farmed |
♥ |
| Catfish, Farmed |
♥ |
| Mahimahi, Wild |
♥ |
| Tuna, Wild (Yellowfin) |
♥ |
| Orange Roughy, Wild |
♥ |
| Surimi Product (Imitation Crab) |
♥ |
Source: USDA National Nutrient Database for Standard Reference
