Oysters on the half shell ready to eat! Photo Courtesy of Florida Sea Grant
Making oysters a healthy and sustainable seafood choice is the goal of oystermen and seafood dealers across the nation and the state of Florida. New education programs for the oyster industry went into effect January 1, 2014 and were implemented by the Florida Department of Agriculture and Consumer Services (FDACS) this past spring. FDACS oversees oyster resources and seafood dealer certification.More information about FDACS division Aquaculture can be found at http://www.freshfromflorida.com/Divisions-Offices/Aquaculture .
As our fall harvest areas reopen, many local oystermen are now viewing a new 25 minute video which is now required along with a Commercial Saltwater Products License to harvest oysters commercially. Florida Fish and Wildlife Commission (FWC) issues licenses for both commercial and recreational oyster harvesters and enforces laws related to harvesting. More information regarding proper licensing can be found online at http://myfwc.com/license .
All harvesters can do their part to insure seafood safety by following important harvesting guidelines. These include time and temperature protocols in the collections and transportation of shellfish to the dealer or home. Also important, are harvest boat safety, condition, and sanitation practices. Protection of oyster resources through proper culling and following the 3” inch size limit is important to creating sustainable oyster resources. The new video provides this education and an Oyster Harvester Training Certificate for commercial harvesters is available to those who watch the video at the following FDACS and UF/IFAS Extension Offices by appointment:
FDACS Field Offices:
Melbourne Office: 321-984-4890
Port Charlotte Office: 941-613-0954
Cedar Key Office: 352-543-1084
Tallahassee Office: 850-617-7600
Apalachicola Shellfish Center: 850-653-8317
UF/IFAS Locations:
Bay County: 850-784-6105
Franklin County: 850-653-9337
Santa Rosa County: 850-623-3868
This harvesting and training information is also appropriate for recreational harvesters even though it is not required.
Seafood safety is of interest to everyone,including harvesters, seafood dealers, and consumers. Each year there are a relatively small number of serious cases of foodborne illness as result of shellfish consumption. Often illness is a result of poor choices made by consumers. Consumption of raw oysters or other shellfish is not recommended for individuals with compromised immune systems. Poor immune systems are often the result of liver-disease or when chemotherapy treatment is used. Patient diagnosed with diabetes, iron overload disease, and HIV/AIDS are also advised not to consume raw shellfish.
New research also suggests another risk group are patients with acid reflux and digestive issues. Some over the counter and prescription medications, including antacids and proton pump inhibitors, increase stomach pH which allows more potentially harmful bacteria to survive ingestion, leaving patients at a higher risk for a variety of foodborne illnesses. The best advice is to consult your doctor if you have questions about whether consuming raw shellfish is appropriate for your health concern. Cooking is also a tasty way to safely prepare and enjoy shellfish. For additional guidance please visit http://safeoysters.org .
The commercial and recreation stone crab season has opened! Now is the time to enjoy local stone crab claws. Whether you catch them yourself or buy from a local seafood market, the delicious meat is worth the effort and cost.
There are 2 species of stone crab found along the Gulf Coast. The Florida Stone Crab is found in the southern part of the state, while the Gulf stone crab is found from the Western Panhandle to Mexico.
Stone crabs can be found in holes along oyster reefs, rock jetties and shorelines lined with riprap. Adult stone crabs feed on oysters, mussels, clams, worms and other crustaceans.
Recreational harvesters must have a valid Florida Saltwater Fishing licence and are limited to 5 traps that meet the specifications set by FWC. Maximum trap size is 2″x2″x2″ and traps must have a degradable panel that is 5 ½ inches by 3 ½ inches and is made of cypress or untreated pine slat no thicker than ¾ of an inch. These regulations are to protect marine life from ghost fishing, when traps are abandoned or lost.
The recreational bag limit is one gallon of claws per person or 2 gallons per vessel or which ever is less. Only one crab claw should be taken. Crabs are released alive with one claw intact and are able to feed and defend themselves, which allows the crab to be caught again in the future. The claw that was removed will grow back each time the crab molts. Claws must be 2 3/4 inches in length from the tip of the claws to the first knuckle.
Photo credit FWC
Watch the following video from FWC to learn how to harvest a claw correctly without injuring the crab.
Stone crab claws can be enjoyed cold or hot, in the shell or peeled and in many different dishes. Enjoy stone crab claw meat with mustard dipping sauce, in soup and bisque, crab cakes, salads, etc. Many recipes can found on-line.
Use a butter knife, mallet, claw cracker or hard spoon to crack the shells. If you want to prevent shell from flying around, cover the hand that will hold the claw or the surface that the claw will be cracked on with a dish towel. Gently tap the sections of the claws, until they are cracked, be careful not to break the shell into the meat.
Check out this video to learn how to crack stone crab claws:
For more information on commercial and recreational stone crab claw regulations click here.
Oyster Boats on Apalachicola Bay Photo by Erik Lovestrand, UF/IFAS Franklin County Extension Director
A notice has been issued by the California Dept. of Public Health dated June 27 that is seeking public comment on a proposed rule change regarding the allowable level of microbial Vibrio vulnificus in post-harvest processed Gulf oysters.
Post-harvest processed oysters are regulated as raw, but have been subjected to a process to reduce levels of Vibrio vulnificus. The current rule states that levels must be less than 3 MPN/g (Most Probable Number/gram) whereas the proposed change would allow a critera of less than 30 MPN/g of Vibrio vulnificus. Restrictions regarding raw Gulf oysters harvested during April through October that have not undergone post-harvest processing to reduce Vibrio vulnificus will remain in place.
This change would bring California’s molluscan shellfish regulations into alignment with standards adopted by the National Shellfish Sanitation Program of the U.S Food and Drug Administration (FDA) and the Interstate Shellfish Sanitation Conference (ISSC). All other member states of the ISSC have already adopted the less than 30 MPN/g standard in post-harvest processed oysters.
This newer standard has been deemed safe since it has been in use from 2005 with no documented Vibrio vulnificus infections associated with raw oysters processed at the less than 30 MPN/g level according to FDA data. This change is anticipated to increase the amounts and varieties of post-harvest processed oysters imported into California from Gulf states.
If you would like to see materials regarding this action you may access them here. Inquiries about the proposed regulations may be directed to Pat Kennelly, Chief, Food and Drug Branch, Food Safety Section, at (916) 650-6598.
Article Author Contact:
Erik Lovestrand
UF/IFAS Franklin County Extension Director
Sea Grant Regional Specialized Agent II
653-9337
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.
