Extensive methods of oyster farming have been promoted in various forms and under changing laws for over 100 years in Florida. (UF/IFAS photo)
What: A Conversation About Oyster Aquaculture When: Monday, July 29, 2013, 2 to 5 p.m. Where:Community Center, Apalachicola (Ten Foot Hole)
Seeking insights into the pros and cons of growing oysters, Apalachicola’s commercial oyster industry has asked members of the University of Florida Oyster Recovery Teamto a question-and-answer discussion on Monday, July 29, 2013, from 2 to 5 p.m. in the Apalachicola Community Center. The program is open to the public.
Recent changes in state rules governing shellfish aquaculture in Franklin County have stimulated new discussions about growing oysters to supplement the traditional, wild-caught harvest, according to Karl Havens, director of Florida Sea Grantand the leader of the UF oyster recovery team.
While it is too soon to know if those changes will translate into financial success, culturing oysters remains a demanding and relatively unproven business, Havens said.
“The members of the UF team with expertise in aquaculture methods and economics will answer questions about all aspects of its feasibility.”
In June, theFlorida Cabinet modified state regulations to allow owners of two existing oyster aquaculture leases in Franklin County to locate growing cages up off the bottom and into the full water column. The experimental technique applies to just two existing aquaculture leases of 1.5 acres each inAlligator Harbor,near St. Teresa Beach.
Apalachicola Bay’s commercial oyster fishery is trying to recover after extended droughts in 2011 and 2012 dramatically decreased one of the nation’s most productive fisheries. The UF recovery team recommended a long-term plan for future monitoring, research and management to restore the Bay’s oyster populations to historic levels.
The team also recommended a large-scale restoration of the bay’s degraded oyster reefs as a top priority to accelerate oyster recovery.
The meeting is hosted by SMARRT, the Seafood Management Assistance Resource and Recovery Team. There will be no formal presentations, just informal questions and answers.
National Invasive Species Awareness Week: March 3rd – March 8th
March 8th: Red Imported Fire Ant (Solenopsis invicta Buren) & Giant Tiger Prawn (Penaeus monodon):
Photo Credit: David Almquist, University of Florida
Red Imported Fire Ant: Many of us cherish childhood memories of family picnics during summer. What we likely also remember are the surprise guests that arrive to take away any crumbs we happen to drop their way. Ants are a common site in almost any yard or farm in Florida. Homeowners and farmers spend time and money trying to rid their landscapes of the pests. Red imported fire ants (RIFA) are a species first introduced into the United States in our local area through the port of Mobile. These ants have now spread to states as far west as California and north to Maryland. Red or brown in body color, they build large nests with soil above the ground. Any disturbance of the mound brings thousands of angry ants to find the intruder. Ants have a short lifecycle and lifespan. Eggs usually hatch in 22-38 days and workers live no longer than 6 months. Queens can live to 6 years, however. RIFA’s forage on dead animals and home food wastes. Garbage and food left around the home can attract ants into dwellings. Mounds are common around or under structures, moving to higher ground during rainy weather. RIFA’s can also damage crops and cause equipment damage with large enough infestations. Management for these pests can be accomplished in two ways: through individual mound treatments or through broadcast treatments. Individual recommendations can be found here, http://edis.ifas.ufl.edu/in352. Whatever method of treatment you choose, make sure to follow proper label recommendations on products. Care should be given to areas where children, pets, and livestock have access to avoid ingestion of treatments chemicals.
For more information, contact the author Allison Meharg, 4-H Livestock & Small Farms Agent 850-475-5230.
Photo Credit: FWC photo by Michelle Sempsrott
Giant Tiger Prawn:This large shrimp, also known as the Asian Tiger Shrimp and the Black Tiger Shrimp, can reach lengths between 8-12 inches. It resembles are native edible penaeid shrimp but differs in that it has distinct black and yellow stripes. It was brought to the U.S. from the Indo-Pacific region as an aquaculture product. There was an accidental release of 2,000 animals from a South Carolina farm in 1988. Reports of this shrimp in the wild have increased over time. They have been found in all Gulf coast states and there has been at least 1 record in each of the Florida panhandle counties. The impact of this shrimp to our area is still unknown but they have a high tolerance for salinity change and consume many types of benthic invertebrates. It is thought that they could become serious competition for our native penaeid shrimp and could possible transmit diseases. If you think you have found one of these shrimp, record size location (GPS preferred) and email information to ExoticReports@MyFWC.com. To learn more about this species view the USGS factsheet.
For more information, contact the author Rick O’Connor, Sea Grant/Marine Sciences Agent 850-475-5230.
Holiday dinners usually feature ham and turkey. You may start having left-over sandwich nightmares after eating turkey for the next six weeks! Many Florida families choose fresh seafood as a delicious and healthy addition to their traditional holiday meals.
Fish on a thick bed of ice with bellies down. Courtesy of Florida Sea Grant
This is a great time of year to purchase and enjoy seafood. There is quality fish, shrimp, and shellfish currently at your local grocery store or seafood market. Usually with the holidays, there’s more time to explore new recipes in the kitchen. Fresh ingredients are the key to any good recipe and helps ensure healthy eating. The National Oceanic and Atmospheric Administration (NOAA) FishWatch website (www.fishwatch.gov) provides consumers with information regarding seafood nutrition, safety, and sustainability.
FishWatch suggests the following when shopping for fresh fish:
To be sure the safety of seafood is being properly preserved, only buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting and preferably in a case or under some type of cover. Fish should be arranged with the bellies down so that the melting ice drains away from the fish, thus reducing the chances of spoilage.
Fish should smell fresh and mild, not fishy, sour, or ammonia-like odors.
A fish’s eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye pike).
Whole fish and fillets should be firm and spring back when pressed.
Fish should have shiny flesh and bright red gills free of slime. Dull flesh could mean the fish is old. Note: Fish fillets that have been previously frozen may have lost some of their shine, but they are fine to eat.
Fish fillets should display no darkening or drying around the edges. They should have no green or yellowish discoloration and should not appear dry or mushy in any areas.
Fresh Florida Oysters are almost as popular during the holidays as pecans and walnuts; they are just a little more difficult to crack! Oysters are a welcomed addition to any meal, as side dishes, appetizers, or snacks between larger meals. You’ll enjoy finding great ways to prepare this nutritious shellfish.
Consumption of raw seafood such as oysters is not recommended for those whose immune systems are compromised. For example, patients completing chemotherapy or folks with blood or digestive disorders are at a higher risk for contracting bacterial infections. Ask your doctor if you have a question whether you are at higher risk. Properly cooked oysters (plump, opaque, and curled edges) are healthy choices. Cooking kills bacteria associated with raw seafood. For more information on oyster consumption and recipes visit http://safeoysters.org
One recipe that complements the traditional bird is oyster dressing. With this recipe you can enjoy both turkey and seafood together. For more oyster and seafood recipes like this one, visit www.fl-seafood.com
Complement a traditional holiday meal with seafood dish like oyster dressing. Courtesy of Florida Dept of Agriculture and Consumer Services (FDACS)
Ingredients: 12-ounces Florida oysters ½ c. Florida celery, chopped ½ c. Florida onion, chopped ¼ c. butter 4 c. day-old bread cubes 1 tbsp. fresh Florida parsley, chopped or 1 tsp. dried parsley 1 tsp. sage ½ tsp. salt 1/8 tsp. poultry seasoning 1/8 tsp. teaspoon pepper
Preparation:
Preheat oven to 325° F. Drain oysters; reserve liquid. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquid to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquid or chicken broth. Bake dressing in a greased casserole dish for 30 minutes.
Worldwide, oysters and their habitats have declined in population. National concern over the reduced oyster populations and potential failure of the Oyster fishery in Apalachicola Bay have been recently featured in the news.
In September, Jack Payne, University of Florida IFAS Senior Vice President for Agriculture and Natural Resources announced the formation of the UF Oyster Recovery Task Force. This group, now called the UF Oyster Recovery Team, includes members from various stakeholders including scientists, industry, public health representatives and more. Florida Sea Grant is leading the team and director Karl Havens is the Chair.
“The recovery team has multiple priorities, including learning why oyster populations declined, finding ways to help them bounce back, and identifying solutions for social and economic impacts”, Havens said. A firm date has not been set for the recovery team’s final report, but the team is hoping to deliver some results to the community by early 2013.
Courtesy of Florida Sea Grant
Eastern oysters are more than just a tasty treat! They provide a variety of functions to the bays and estuaries. They are a staple to the health and wellness of our bay. These organisms are hearty and tolerant of a wide range of salinity conditions from fresh to full-strength seawater. However, they are most “happy” when they are living in brackish water (a mixture of fresh and salt water).
Oysters are considered an important keystone species because of the variety of functions they provide for the areas they inhabit. Considered biofilters, oysters have the ability to filter up to 24 gallons of water per day. They help to control algal blooms, lower the amount of suspended sediment, silt and nutrients, and improve water quality/clarity. Oysters also provide critical food and habitat by creating solid three dimensional structures, referred to as reefs in the areas they grow. This reef structure provides habitat to many other fish and invertebrate species that live in the estuary.
Historically, the oysters harvested from Apalachicola Bay represent approximately 10 percent of the U.S. oyster harvest and about 90 percent of Florida’s harvest. This oyster fishery is an icon of our state and many jobs are dependent on this industry. The future is uncertain. However, the members of the Oyster Recovery Team are hopeful that by working together, the oyster resources will rebound and that a sustainable oyster management plan will be in place to insure the future of this vital fishery.
To help with support of seafood workers and disaster relief efforts in Franklin County visit the BAYAID website or Franklinspromisecoalition.org
UF/IFAS scientists and UF Oyster Recovery Team Members, Bill Pine and Peter Frederick, have been studying oyster communities along the Big Bend of Florida and hope that by studying these un-impacted oyster beds, they can help restoration efforts in Gulf and around the world be more efficient and effective.
