ID

AREC-156P

Authors as Published

Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center  Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center  Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center  David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech  Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech 

Cover, Safe and Nutritious Seafood in Virginia

This publication is available in a PDF file format only.

Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores. Seafood tastes good, is low in saturated fat, is an excellent source of protein and omega-3 fatty acids, and helps in the prevention of heart disease. However, consumers want to feel confident that they are buying safe, high-quality seafood products. This publication provides the information you need to help ensure that the seafood you buy and consume is safe and nutritious. 


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

January 15, 2016