Prevent Florida Seafood Consumer Fraud – Honest Labeling and Consumer Knowledge is Key

Southeastern Fisheries Association (SFA), on behalf of its HACCP Certified members, wishes to assist seafood consumers being served the species they pay for at retail. Seafood consumers are the best weapons to stop seafood fraud. SFA asks concerned consumers to share their experiences if they believe they were served a substituted species for Florida grouper, red snapper or any other Florida seafood. We will forward the complaints to the proper agencies for feedback without your signature if you say so. All legal, properly labeled Florida seafood is provided by licensed commercial fishermen. Don’t let those groups that want all the fish for themselves demonize your seafood providers any longer. Non-boaters have just as much right to a share of our commonly owned resources as boat owners.
www.sfaonline.org

 

You can split lobster using scissors and broil using lettuce to keep moisture in and butter, lemon and dash of paprika to enhance the taste of Florida lobster.
  Florida east coast white shrimp are an annual crop and are totally sustainable. Florida shrimpers use devices to reduce turtle capture and fish bycatch. Offshore shrimping began in Florida and has produced succulent local shrimp since 1903.
  Florida grouper are well managed under federal law. Consumers should be aware that Asian catfish (pangasius spp.), tilapia, and escolar are substituted for Florida grouper. If a consumer pays a cheap price for Florida grouper-it’s probably not.
  Florida Royal Red shrimp are delicate and should be cooked in half the time as other domestic shrimp. Royal Red shrimp continue cooking on the plate. Royal Red shrimp are harvested in pristine waters over 1000 feet deep.
  Florida Blue crabs are abundant and are one of the most sustainable seafood species. Blue crabs have a short life span and need clean water for their survival, the same as any inshore seafood species.
Florida oysters have a unique salty taste and are known throughout America. If natural river water flow was not impeded, the Apalachicola oyster industry would be healthy
Florida stone crabs are in the delicacy category with a taste that is addictive. Recipes that keep the claw as close to its natural state are the best. Re-heat the claws but don’t overcook to enjoy this one of a kind Florida seafood treat.
  Florida pink shrimp are unique and are mostly harvested off Key West. Genuine Keys pink shrimp can be identified by the spot on their shell. The thrust of the pink shrimp industry is to keep local shrimp from becoming a commodity instead of special niche.
Florida harvested yellow-fin tuna are sustainable and brought to the dock by federally licensed professional fishermen. When enhanced with Florida Brown shrimp the meal is memorable.
Florida Wild harvested clams are available from areas open to shellfish harvesting. Clam production could be greatly increased if more efforts were made by state and federal agencies to clean up Florida waters.
Florida harvested black sea bass is a sustainable fishery as declared by NOAA. The dish shown is from NOAA entitled “Broiled black sea bass with enchilada sauce, Mexican rice, and refried beans.”
Florida harvested tilefish is a tasty fish greatly under-harvested off Florida due to politics more than science. Tilefish can be prepared in many different ways and all are delicious.
Florida mullet is grossly under harvested because of Florida’s limitation on size of nets used in state waters. Over 50 million pounds of Florida mullet were harvested during WW II to feed the troops and civilians. Prepared properly it is tasty and very nutritious. Mullet saved many coastal communities from starvation during the Hoover Days.

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