January 5, 2006
Florida Seafood Is Fresh And Available
Seafood plays a distinctive role in Florida. It’s no wonder since the state has almost 2,000 miles of coastline that is home to over 80 seafood species. The following Florida species are the top 10 harvested in 2004:
| Species | Total Pounds |
| Shrimp | 27,710,743 |
| Grouper | 11,919,250 |
| Blue Crab | 11,913,934 |
| Mullet | 7,893,929 |
| Spiny Lobster | 5,005,035 |
| King Mackerel | 3,469,360 |
| Spanish Mackerel | 3,297,231 |
| Stone Crab | 2,996,786 |
| Shark | 2,848,374 |
| Oysters | 1,682,052 |
Shrimp: Americans love to eat shrimp. According to research conducted by the U.S. Department of Commerce, shrimp is the No. 1 one seafood choice among U.S. consumers. Commercial shrimpers did their part to help consumers quench their shrimp appetites by catching almost 28 million pounds in 2004. The consumption per person in 2004 was 4.2 pounds which was an increase from previous years. "Wild and Wonderful" Florida wild-caught shrimp have a premium taste, superior quality and fresh appearance. Shrimp are naturally low in fat and calories making them a perfect choice for healthy diets. One 4-ounce serving of shrimp has approximately 120 calories, 1.5 grams of fat, 23 grams of protein, 170 mg of sodium, and .56 gram of Omega 3.
Grouper: Grouper is always a favorite among seafood fans. It is a flaky and moist lean fish that can be prepared in a variety of tasty ways. Almost 12 million pounds of various species of grouper was caught in 2004. Groupers belong to one of the largest and most expansive families of fish, the sea bass. Atlantic and Gulf species are harvested at designated times throughout the year in Florida. Grouper contains 110 calories, 2 grams of fat, 23 grams of protein, 65 mg of sodium, and .29 gram of Omega 3.
Crab: A whole fishing industry, community and special breed of crab fishermen have developed around Florida blue crabs. In 2004 nearly 12 million pounds of this Callinectes sapidus, or "tasty beautiful swimmer," were caught. Blue crab meat has a delicious flavor and is prized by anyone who appreciates seafood. Whether it’s hard or soft-shell, picked meat or live, blue crabs are one of Florida's most versatile seafoods. One serving of blue crab (approximately 4 ounces) contains 90 calories, 1 gram of fat, 19 grams of protein, 320 mg of sodium and .36 gram of Omega 3.
Mullet: Approximately 8 million pounds of mullet were harvested in Florida in 2004. The two most commercially harvested species of mullet in Florida are the striped mullet (Mugil cephalus) and white mullet (Mugil curema). Mullet swim in large schools and are commonly seen jumping out of the water, hence the name "jumping mullet." This makes it easy for fishermen to spot the fish, even in the dark. Mullet is available year round, but the heaviest supply is in November and December. Extremely versatile, mullet can be prepared in a variety of ways without fear of it becoming too dry, including barbecued, baked, broiled, fried, over-baked, pan fried or smoked. Mullet is a nutritious choice with 130 calories, 4 grams of fat, 21 grams of protein, 85 mg of sodium and .40 gram of Omega 3 in a 4-ounce serving.
Spiny Lobster: Florida spiny lobster is available in Florida from late summer to early spring when commercial lobster fishermen harvest one of the world's premium delicacies. The spiny lobster is a beautifully colored crustacean mottled with brown, green and blue, and dotted with light yellow or white spots on the tail sections. It is characterized by numerous spines on the body, two large hooked horns over the eyes, a pair of long-jointed antennae and five pairs of walking legs. Over 5 million pounds of spiny lobster was harvested in 2004. Although available statewide, they are caught primarily at the tip of Florida’s peninsula. One 4-ounce serving of spiny lobster boasts only 113 calories, 2 grams of fat, 23 grams of protein, 200 mg of sodium and .43 gram of Omega 3.
King Mackerel: The king mackerel’s landings totaled 3.5 million pounds in 2004. It is a lean fish with moderate texture and dark meat. The king mackerel has a streamlined body, with a tapered head, and very small scales that cover the entire body except the pectoral fins. The color is iridescent bluish green on the back, lower sides and belly gray to silver, and the lateral line starts high near the gills and drops sharply below the second dorsal fin. The king mackerel weights range from five to 30 pounds. The maximum size is about 75 to 90 pounds, but in the marketplace the average weight is five to 20 pounds. A 4-ounce serving of king mackerel contains 120 calories, 2 grams of fat, 23 grams of protein, 65 mg of sodium and .35 gram of Omega 3.
Spanish Mackerel: Like the king mackerel, the Spanish mackerel is a lean fish with full-flavored dark meat. The 2004 harvest of Spanish mackerel totaled 3.3 million pounds. The Spanish mackerel has an elongated, compressed body and pointed snout, and is dusky blue dorsally with a silver underside. Spanish mackerel is a surface-dwelling, near-shore species that will migrate over long distances in large schools along the shore. Spanish mackerel contains 150 calories, 6 grams of fat, 23 grams of protein, 55 mg of sodium and 1.56 gram of Omega 3 in a 4-ounce serving.
Stone Crab: An exceptional treat is Florida’s stone crab claws with their mouth-watering, sweet tasting meat. Stone crab claws are high on the list of favored Florida seafood. Stone crab season opens in the fall and runs through late spring. The majority of Florida stone crab claws are commercially harvested off the southern tip of the peninsula from Sarasota to Fort Lauderdale. Almost 3 million pounds of crab claws were harvested in 2004. A cooked, 3-ounce portion of crab meat contains 60 calories, no fat, 15 grams of protein, 45 mg of cholesterol, 300 mg of sodium and .36 gram of Omega 3.
Shark: Almost 3 million pounds of shark were caught off Florida’s coasts in 2004. These ancient creatures have changed little over millions of years. They are characterized by a cartilaginous skeleton (no true bones), five to seven pairs of gills, and moveable eyelids. Except for the tail, sharks do not use their fins for propulsion but use their pectoral and dorsal fins for stabilization and balance. Sharks yield more marketable products than any other single group of fishes. The flesh is used for food; the liver yields oils and vitamins. They can also be rendered into fish meal or fertilizer and the skin can be processed into leather. Usages include biomedical research and dissection in anatomy courses and for fashion; the teeth often become jewelry. Shark is an extra-lean white meat fish with a mild flavor. A 4-ounce serving has 100 calories, less than 1 gram of fat, 22 grams of protein, 80 mg of sodium and .99 gram of Omega 3.
Oysters: Gulf of Mexico oysters are wholesome and nutritious. Today, oysters flourish in Florida estuaries where nutrient-rich fresh water meets the salt water. Oysters are a low-calorie, low-cholesterol source of protein, zinc, a mineral associated with strengthening the immune system, a prime source of Omega 3, a fatty-acid linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke. Oysters have a tender to firm texture and the flavor varies from salty to bland. In 2004, almost 1.7 million pounds of Florida oyster meat was brought in to be enjoyed throughout the world. Oysters have 80 calories, 2 grams of fat, 9 grams of protein, 190 mg of sodium and .69 gram of Omega 3 in a 4-ounce serving.
Note to commercial buyers: The Bureau of Seafood and Aquaculture Marketing has information about Florida seafood and aquaculture products, and supplier lists. The bureau provides businesses with consumer educational materials for display in retail or food service locations. Resources include recipe brochures, product source listing of wholesalers in Florida, and foodservice seafood handling training video and handbook. Members of the Florida Agricultural Promotional Campaign (FAPC) are eligible for packaging incentive programs, and opportunities to participate in trade events and statewide, regional and national marketing campaigns. To obtain more information, call (850) 488-0163 or visit www.FL-Seafood.com.
For more information:
Nicole Haugdahl
(850) 488-0163
haugdan@doacs.state.fl.us
