Aquaculture and Fisheries Commons^™

On-Board Quality Control Preparing Mid-Atlantic Fisheries For The Future, Robert A. Fisher

Reports

The U.S. population is eating more seafood than at any time in the nation's history. Strong national and local marketing and consumer education programs have encouraged this increased consumption. AF, consumers become more knowledgeable about seafood products, and as sales respond to competition, high quality products will be the 1ule rather than the exception. This guide focuses on the very beginning of quality assurance, on-board handling.

Areas of focus for on-board quality control measures include vessel sanitation, icing-temperature control, harvesting techniques, on-deck handling, and storage. These procedures, outlined on the following pages, are in line with preliminary requirements being set …

A Fisherman's Guide: Getting The Most Out Of Monkfish, Robert A. Fisher, Bill Dupaul

Reports

No abstract provided.

Short-Run Situation Outlook: Mid-Atlantic Sea Scallops, James Kirkley, William Dupaul

Reports

No abstract provided.

Heating Soft Crab Shedding Systems, Mike Oesterling

Reports

The molting of blue crabs, and ultimately soft shell crab production, is regulated by water temperature. A certain threshold or minimum water temperature must be reached before blue crabs begin to molt (shed). Although crabs begin shedding at temperatures in the mid-60'sF (18-19°C), water temperatures near 70°F (21°C) are optimum for active shedding. As the water temperature increases, the time required for a crab to progress through the stages leading to molting decreases (the time needed to go from a white-line, to a pink-line and finally red-line crab). The time needed for a complete molt--for a soft crab to exit …