Auburn University. Marine Extension. & Research Center SEA GRANT EXTENSION. Alabama Seafood Facts CIRCULAR ANR-833 MASGP

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1 Alabama Seafood Facts CIRCULAR ANR-833 MASGP Auburn University Marine Extension & Research Center SEA GRANT EXTENSION

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3 Alabama Seafood Facts Brian E. Perkins Extension Seafood Technologist Gulf of Mexico fishermen harvest many species of seafood. The four most economically valuable forms landed in Alabama are shrimp, blue crabs, oysters, and fish. Alabama seafood processors, in turn, manufacture a multitude of products from these raw materials. This publication provides facts about Alabama seafood availability, market forms, recommended portions, nutritional attributes, and quality recognition. ~~Shrimp Alabama fishermen harvest and land three species of warm-water shrimp: pink, brown, and white. Pink shrimp are most often caught in early spring. Fresh brown shrimp are most abundant from May to July, white shrimp during July through November. Alabama seafood processors also import many other species of shrimp throughout the year from other states and countries. Shrimp are marketed fresh or frozen, head-on or headless, peeled and deveined, raw or cooked. Other finished products like breaded shrimp, stuffed shrimp, canned shrimp, and microwavable shrimp dinners are also available. Fresh and frozen shrimp are usually priced. according to size. Jumbo usually means 15 or fewer shrimp per pound; small shrimp run 60 or more to a pound. Larger sizes are best for cooking whole or for shrimp dinners. Smaller sizes are more economical and most often used for salads, gumbos, stews, and casseroles. One and one-half pounds of whole, head-on shrimp yield 14 ounces of peeled shrimp tail meat. And, 1 pound of shell-on shrimp tails also yields 14 ounces of peeled shrimp tail meat. That's enough protein for four servings. Shrimp lovers, of course, may want more. NUTRITION Shrimp is a food high in nutritional value. A 3Vz-ounce serving contains 25 grams of protein, 1 gram of carbohydrate, 1 gram of total fat, 95 to 150 milligrams of cholesterol, and 90 calories. Shrimp is also an important source of vitamins and minerals. A 3Vz-ounce serving contains 82 3

4 percent of the U.S. Recommended Daily Allowance (USRDA) of niacin, plus 260 milligrams of phosphorus and 120 milligrams of potassium. BUYING AND HANDLING Look for the signs of quality-firm, uniformly light-colored fresh shrimp that have only a mild odor. Shrimp with black coloration in the tail joints or head are not in prime condition and should be eaten as soon as possible. Shrimp that have fed on particular organisms may have a medicinal or iodine odor. However, most of this odor and taste can be removed by peeling and deveining the shrimp before cooking. Fresh shrimp must be kept well chilled from the time they are caught to the time they are prepared and eaten-and the sooner the better for top quality. Frozen shrimp should be solidly frozen with the same signs of quality as fresh shrimp and no signs of freezer burn. You can spot freezer burn by a very white, dry look around the edges of the shrimp. You can keep fresh shrimp in the coldest part of the refrigerator for up to two days. If you won't prepare them within two days, go ahead and freeze the shrimp the day you buy them. After they are cooked, shrimp can be kept in the refrigerator for up to two days without spoiling. Or, they can be frozen. Frozen shrimp, whether raw or cooked, should not be kept in the freezer for longer than six months. '-WJ,...,,~ Blue Crabs Although more than 60 species of crab inhabit Alabama waters, the blue crab is the only one of commercial significance in Alabama. Fishermen catch blue crabs in baited traps placed in the brackish waters of bays, sounds, and near the mouths of coastal rivers. Coastal Alabama's temperate climate allows for some blue crabs to be trapped year-round, although most blue crabs are caught from March through November. Because their hard shells do not increase in size, crabs must periodically shed them as they grow. A new, soft shell forms beneath the hard one. The crab then backs out of the old shell as it loosens and splits. Soft-shell blue crabs are abundant when coastal waters warm to a temperature between 70 and 80 degrees. This is 4

5 usually the case from March tluough May. Crabs caught dming the seft,sheu stage are high ly prized and cost more than bard-sheu crabs. You need only remove the apron, gills, viscera, and mouthparts before they can be deep fried Qr baked and eaten whole (shell and all). NUTRITION The meat in hard- and soft-shell blue crabs contains excellent nutrition. A cooked 3 1 /z-ounce serving contains 21 grams of protein, less than 1 gram of carbohydrate, 2.0 grams of total fat, 100 milligrams ef cholesterol, and 100 calories. A 3lfz-eunce serving also provides 182 milligrams of phosphorus and 110 milligrams of potassium. Soft-shell blue crabs additionally provide substantial amounts of calcium. BUYING AND HANDLING Hard-shell blue crabs are sold either live or as cooked meat. When buying live crabs, make sure they show movement. Store live crabs in a cool, moist area with plenty of air. Do not store them in airtight containers or containers filled with water. You can buy blue-crab meat in a variety of market forms. Before you buy, plan how you will use the crab meat and buy the form that is most economical. When buying live crabs, allow three to four hard-shell crabs per person. One pound of crab meat should be enough to feed six people, although crab lovers may require more. When buying crab claws, allow at least eight to twelve claws per person. Cooked blue-crab meat is sold in 8-ounce, 12-ounce, and 1-pound containers. It is most often found in one of the following forms: Lump meat-solid lumps of white meat from the large muscles that operate the swimming legs (premium quality and price). Special or flake meat-small pieces-of white meat from the body (moderately priced). Claw meat-a darker meat from the claws {economical). Crab claws (fingers)-a darker meat left on the claws, ready to serve cold or to bread and fry {economical}. In Alabama these cooked forms are usually sold as fresh crab meat but may also be offered frozen or canned. Pasteurization-a process that involves sealing the cooked crab meat in cans 5

6 and subjecting them to a second heat process -is used to increase shelf life. Pasteurization is different from the canning process, and pasteurized crab meat must be kept refrigerated. If the can is not opened, it will keep in the refrigerator for up to six months. Once the container has been opened, use the crab meat within three to five days. You can buy soft-shell blue crabs in a variety of market forms. Before buying, decide how much of the preparation you will do yourself and buy the form that is most convenient for you. Allow two crabs per person. Soft-shell blue crabs are graded and priced according to size. The price increases as the crab's size increases. Soft-shell blue crabs are available live, fresh, or frozen. The fresh and frozen varieties may be bought either whole or cleaned. When buying live soft-shell blue crabs, make sure they show movement. Store live crabs in a cool, moist area with plenty of air. Do not store them in airtight containers or containers filled with water. For maximum quality, use them within one day of purchase. Cooked fresh or frozen blue-crab meat should have a sweet, mild odor. If cooked crab meat is purchased fresh, it will maintain its quality better when the container is packed in ice in the refrigerator. Use it within two days of purchase for maximum quality. When buying frozen cooked crab or crab meat, be sure it is solidly frozen and free of strong odors. Frozen crab meat, which has a limited shelf life, should be eaten within one month. Fresh soft-shell crabs should have a mild, pleasant odor. The crab's color should still be bright. Do not accept crabs with objectionable odor or those that appear slimy or discolored. Fresh soft-shell crabs will maintain their quality better when wrapped in plastic and packed in ice in the refrigerator. For maximum quality, use them within two days of purchase. Frozen soft-shell crabs should be solidly frozen, packaged in moisture-proof plastic wrap, and free of frost. Reject frozen crabs that are poorly wrapped, partially thawed, or freezer burned. Properly wrapped, hard-frozen, soft-shell blue crabs will maintain good quality for up to six months. 6

7 tf- Oysters Alabama waters contain several species of oysters, although only the Eastern oyster is commercially important. In Alabama, oysters are still harvested from oyster reefs by the oldfashioned method of tonging. Thnging is carried out from small boats using tongs with long wooden handles. Rakes on the ends of the handles gather and hold the oysters until they are lifted onto the boat. Oysters are harvested, processed, and sold by volume rather than weight. Oyster harvesters catch tubs, sacks, and barrels of oysters. A bushel basket or a tub equals one sack, and four sacks equal one barrel. An average sack yields about 6 pints of oyster meat, depending on the time of year. High quality oysters are available from Alabama year-round. The adage that oysters should only be eaten in months with an r in their spellings may have been a good practice in the days before mechanical refrigeration. May, June, July, and August are the hottest months of the year. However, modern methods of cooling and quality control assure the consumer of healthful, wholesome oysters any time of the year. NUTRITION Like most seafood, oysters are nutritionally. sound. A 3 1 /z-ounce uncooked serving contains 7.9 grams of protein, 3.5 grams of carbohydrate, 2 grams of total fat, 57 miligrams of cholesterol, and 75 calories. Oysters are moderately low in sodium. A 3 1 /z-ounce serving also provides 100 percent of the USRDA for vitamin B 12 and zinc, plus 65 percent of the USRDA for niacin and about 35 percent of the USRDA for iron. BUYING AND HANDLING Gulf Coast oysters are marketed live in the 'shell, fresh or frozen shucked (shell removed), frozen breaded, or canned. If you purchase oysters in the shell, make sure that they are alive. Live oysters close their shells tightly when handled. Live oysters are sold by the dozen or by the bag. Six live oysters per person is a normal serving; however, many people will eat more. Oysters stored un-iced in the refrigerator at 35 to 40 degrees should remain alive for 7 to 10 days. 7

8 Shucked oysters are graded and sold according to size, usually in 8-ounce, 12-ounce, pint, or gallon containers. The largest shucked oysters are called selects while the smaller ones are called standards. Sometimes a smaller size called stewing or a larger size count will be available. Allow V3 to Vz pint of shucked oysters per serving. When purchasing freshly shucked oysters, look for a last sale date on the container. Choose oysters that are plump and have a natural creamy color and clear liquid. If properly handled and packed in ice in the refrigerator, freshly shucked oysters can be stored for 7 to 10 days. Frozen, shucked oysters should be used within 2 to 3 months. To thaw frozen oysters, place them in the refrigerator for about 24 hours before using. Never refreeze oysters. Oysters are easy to prepare, entirely edible, and are delicious raw or cooked in a variety of recipes. They can be fried, baked, broiled, stewed, or used in casseroles. To retain the delicate, distinctive flavor of oysters, cook only long enough to heat thoroughly so that their natural plumpness and tender quality is maintained. Fish More than 240 species of freshwater fish, marine fish, and shellfish are commercially harvested today. A variety of harvesting methods are used by commercial fishermen to capture fish. Large predatory fish like swordfish, shark, and yellowfin tuna are caught with longline gear (miles-long lines with baited drop hooks that are buoyed and set adrift). Reef fish like snapper and grouper are usually caught with hand lines (mechanically powered commercial versions of the rod and reel). Schooling fish like Spanish mackerel and mullet are gill netted (inshore) and sometimes purse seined (offshore). The by-catch from shrimp trawling also provides other important commercial species like flounder, gray trout, whiting, spot, and croaker. NUTRITION Fish are highly nutritious. They are also easily digestible because they contain very little connective tissue. Fish are low in sodium but high in vitamins and minerals. The amounts of protein, fat, and calories vary according to species. For a 3Vz-ounce portion, protein ranges 8

9 from 15.9 to 24.5 grams; fat, 0.5 to 10 grams; and 115 to 138 calories. Fish are usually considered lower in fat than other animal food sources. However, there are differences in the amount of fat in each species. These differences affect the flavor and texture of the fish and can help you choose the best way to cook it. The flesh from fish such as Spanish mackerel, swordfish, and mullet has a moderately high fat content (greater than 5 percent) because the fish oil is evenly distributed throughout the flesh. This gives the fish a meat-like texture, darker flesh, and a more distinctive flavor. Fish that have a moderately high fat content are more likely to stay moist during cooking. They are better suited for broiling, barbecuing, and baking at high temperatures. They are also excellent when they are smoked. The oil in leaner fish such as snapper, flounder, trout, drum, and redfish is concentrated in the liver, which is removed when the fish are cleaned. These fish have flesh that is firm and springy, light in color, and mild in flavor. Fish that are low in fat are best when they are cooked by poaching, low-temperature baking, and pan-frying. If grilled or broiled, lean fish should be basted with margarine or oil. BUYING AND HANDLING Fish can be bought in many forms, fresh or frozen. The nearer a fish is to its natural state (whole), the less expensive it will be. The different forms include the following: Whole (round)-fish as it came from the water; must be dressed before cooking (allow % to 1 pound per serving). Drawn (cleaned or eviscerated)-fish with the entrails removed (allow % pound per serving). Dressed (pan-dressed)-drawn fish with the head, scales, and fins removed (allow Vz pound per serving). Steaks-dressed fish that have been cut across the backbone at l-inch intervals (allow % pound per serving); Fillets-boneless portions cut lengthwise away from the ribs and backbone (allow 1 /3 pound per serving); 9

10 Butterfly fillets-two fillets held together by the uncut belly skin (allow 1 /3 pound per serving). Fish portions-skinless, boneless sticks or cakes cut from fillets (allow 1 4 pound per serving). Recent advances in commercial fishing, transportation, packaging, and storage have made fresh fish a regular food item on American tables. The following chart can help you tell the difference between high quality and low quality in fresh fish: High Quality Low Quality Eyes Clear, shiny, full, Dull, milky, hazy, well-rounded. dry, sunken in. Gills Bright red, free of Slimy, rose, pink, slime. or gray colored. Scales Firmly attached. Loose, easily flaked off. Body Free of entrails, Dark, discolored, Cavity Blood around back- not completely bone is bright red. eviscerated. Flesh Moist, springy to Mushy, dry. the touch. Odor Fresh. Fishy and objectionable. Many people believe that frozen fish do not spoil as easily as ftesh fish. However, the quality of frozen fish can be affected by several different factors. You can tell the difference between properly and improperly frozen fish by looking for certain characteristics. Properly frozen fish will be hard frozen, completely glazed with a thin coating of ice, and free of ice crystals. They will also have a freshcut appearance. The package will be moistureand vapor-proof. Improperly frozen fish will be only partially frozen, discolored with cottony spots (indicating freezer burn), and frost may be visible (indicating thawing and refreezing). Improperly frozen fish may also appear dry, curled, or discolored. The package may be damaged or loose fitting. Alabama Seafood Availability Table 1 summarizes the seasonal availability of Alabama's most important seafood species. In general, the greater the monthly percentage, the more likely it is that that species will be available fresh and in abundance. 10

11 Table 1. Alabama Seafood Availability. Monthly Percentage of Annual Landings SPECIES 1 F M A M 1 1 A s 0 N D Croaker Flounder Grouper Mullet Sea '!rout Sheepshead ~ Snapper Whiting Blue Crab Eastern Oyster Shrimp

12 References This information was compiled using information condensed from the following publications. Consult them for additional information about seafood biology, nutrition, storage, and preparation. Adams, C. F., and M. Richardson Composition of foods: Finfish and shellfish products, raw, processed, prepared. Agriculture Handbook USDA. Collette, R. L Alabama seafood wholesalers directory. MASGP Friesen, A Sea Net 1 12). Friesen, A Sea Net 1 13). Gooch, J. A., et al Proximate and fatty acid composition of 40 southeastern U.S. finfish species. Technical Report NMFS 54, USDC/NOANNMFS. Hosking, W., and R. L. Collette Buying and preparing oysters. Alabama Cooperative Extension Service Circular CRD-30, MASGP-84-D03. Hosking, W, and B. E. Perkins Buying and preparing blue crabs. Alabama Cooperative Extension Service Circular CRD-33. MASGP Perkins, B. E Saving your catch. Alabama Cooperative Extension Service Circular CRD-40. MASGP Perkins, B. E Buying and preparing soft-shell blue crabs. Alabama Cooperative Extension Service Circular CRD-43. MASGP Perkins, B. E., and W. Hosking Buying and preparing fish. Alabama Cooperative Extension Service Circular CRD-34. MASGP Reynolds, S. J., and W. Hosking Buying and preparing shrimp. Alabama Cooperative Extension Service Circular CRD-16. MASGP Wallace, R. K Shrimp in Alabama. MASGP Wallace, R. K Blue Crabs in Alabama. Alabama Cooperative Extension Service Circular CRD-37. MASGP Wallace, R. K Oysters in Alabama. Alabama Cooperative Extension Service Circular CRD-31. MASGP CIRCULAR ANR-833 MASGP Brian E. Perkins, Extension Seafood Specialist Auburn University Marine Extension & Research Center 4170 Commanders Drive, Mobile, AL (205) Cooperating Agencies Alabama Cooperative Extension Service Alabama Sea Grant Extension Program Alabama Agricultural Experiment Station Auburn University College of Agriculture Department of Fisheries and Allied Aquacultures This work is partly a result of research sponsored by the Mississippi-Alabama Sea Granl Consortium and NOAA, Office of Seil Grant, Deparlment of Commerce, under Gronl No NA16RG Isslled in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, in cooperation with the US Department of Agriculture. The Alabama Cooperative Extension Service, Al1burn University, Ann E. Thompson, Director. offers educational programs and materials lo all people without regard to race, color. national origin, sex, <~ge, or handicap and is an equal opporlunily employer. UPS, 5Ml2. 10:93, ANR-833