|Artemia Culture for Intensive Finfish and Crustacean Larviculture||
In Virginia and throughout the United States, freshwater and saltwater finfish and shrimp aquaculture is expanding rapidly. During the cultivation of most marine finfish and shrimp species – as well as some freshwater species – live feeds are an essential component during the larviculture stage. During larviculture, the rotifer is the most commonly used live feed upon transition of the larvae from endogenous (internal energy reserves) to exogenous (external) feeding. Upon completion of the rotifer stage, the most commonly used live feed prior to conversion of the larva to a dry diet is Artemia.
|Sep 25, 2009||600-106|
|Cooking a Simple Family Shrimp Boil||Jul 1, 2013||AEE-44NP|
|Cultchless (Single-Seed) Oyster Crop Budgets for Virginia: 2013 User Manual||Aug 13, 2013||AAEC-40P|
|Dealing with Trichodina and Trichodina-like species||May 1, 2009||600-205|
|Food Allergen Labeling and HACCP Control for the Seafood Industry: Undeclared Food Allergens and Their Impact on U.S. Consumers||Feb 6, 2014||AREC-55P|
|Freshwater Shrimp Boils: A Festive Community Event for Fun and Profit||Feb 2, 2012||AAEC-28|
|Freshwater Shrimp Boils: Experience the Excellent Taste of Virginia Farmer-Grown Freshwater Shrimp||Aug 8, 2013||CV-31NP|
|Getting Acquainted with Amyloodinium ocellatum||May 1, 2009||600-200|
|Guidelines for Managing Food Allergies: Crustacean Shellfish Allergies||Jul 8, 2015||FST-199NP|
|Guidelines for Managing Food Allergies: Egg Allergies||Jul 16, 2015||FST-195NP|
|Guidelines for Managing Food Allergies: Fish Allergies||Jul 16, 2015||FST-196NP|
|Guidelines for Managing Food Allergies: Milk Allergies||Jul 16, 2015||FST-197NP|
|Guidelines for Managing Food Allergies: Peanut Allergies||Jul 8, 2015||FST-198NP|
|Guidelines for Managing Food Allergies: Soy Allergies||Jul 8, 2015||FST-200NP|
|Guidelines for Managing Food Allergies: Tree Nut Allergies||Jul 14, 2015||FST-201NP|
|Guidelines for Managing Food Allergies: Wheat Allergies||Jul 14, 2015||FST-202NP|
|HACCP Verification Procedures - Validation of Blue Crab Retort Processes||
Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.
|Apr 24, 2015||600-070 (AREC-147)|
|Intensive Marine Finfish Larviculture||
Marine finfish production is a rapidly expanding field, both in research and industrial aquaculture. A driving force behind this growth is the inherently high value placed upon marine finfish products in the marketplace.
|May 1, 2009||600-050|
|Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades||
La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.
|May 1, 2009||348-965S|
|Monitoreo del Saneamiento para Procesadores de Pescados y Mariscos||
Los procesadores de pescados y mariscos deben de seguir estrictos procedimientos sanitarios para reducir las fuentes de contaminaciпњљn y asпњљ, proveer a los clientes alimentos saludables y de alta calidad. Tener implementado un programa de monitoreo de saneamiento rutinario demuestra que los procesadores mantienen activamente un ambiente sanitario durante el procesamiento. La documentaciпњљn de los resultados de estas condiciones de saneamiento demuestra el cumplimiento de los requisitos federales, estatales y locales. Las siguientes son respuestas a las preguntas frecuentes relacionadas con el monitoreo de las 8 пњљreas clave del saneamiento necesarias para la venta de pescados y mariscos bajo la Reglamentaciпњљn de Pescados y Mariscos del HACCP.
|Feb 25, 2016||AREC-171SNP|
|Overview of Good Aquaculture Practices||
Aquaculture has seen rapid growth in the United States. In Virginia, aquaculture is expanding in the foodfish, baitfish, shellfish, and ornamental production sectors. Growth areas include pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.
Good aquaculture practices (GAqPs) are a series of considerations, procedures, and protocols designed to foster efficient and responsible aquaculture production and expansion and to help ensure final product quality, safety, and environmental sustainability. GAqPs include considerations for: site location; production system design; incoming seed stock; facility biosecurity; feeding management, procurement, and storage; production techniques to maximize fish health; harvest; and cleaning and sanitation basics to ensure final product quality and safety. This document provides an overview and general framework for GAqPs, oriented to Virginia’s growing pond and RAS aquaculture production sectors.
|May 14, 2010||600-054|
|Pescados y Mariscos en Virginia - Inocuos y Nutritivos||Jan 12, 2010||348-961S|
|Rotifer Production (as a First Feed Item) for Intensive Finfish Larviculture||
Live feeds are an integral component in the cultivation of most marine finfish species during larval stages. The first live feed that has demonstrated acceptability for most marine species, and which can typically be raised on a commercial scale, is the rotifer Brachionous spp. While approximately two thousand species of rotifers have been identified, most culturists rely upon the marine rotifers Brachionus plicatilis (L-strain) with a size range of 200 to 360 μm and B. rotundiformis (s-strain) with a size range of 150 to 220 μm (see figure 1). Rotifers are favored due to their size, their ability to be raised in mass cultures, and the fact that their nutrient composition can be quickly improved through the use of specialized enrichment diets.
|May 27, 2009||600-105|
|Safe and Nutritious Seafood in Virginia||
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.
|Jan 15, 2016||AREC-156P|
|Safe and Nutritious Seafood in Virginia||May 1, 2009||348-961|
|Sanitation Monitoring for Seafood Processors||
Seafood processors must practice strict sanitary procedures to reduce contamination sources, thus providing consumers with high quality, wholesome foods. A routine sanitation monitoring program in place demonstrates that processors are actively maintaining a sanitary environment during processing. Documenting the results of these sanitation conditions demonstrate compliance with existing federal, state and local requirements. The following are answers to frequently asked questions related to the monitoring of the 8 key sanitation areas required for the sale of seafood products under the Seafood HACCP regulation.
|Jan 26, 2016||AREC-163NP|
|Storage and Handling of Commercially Packaged Foods||Jun 23, 2015||348-954(AREC-149P)|
|The Seafood Hazard Guide, 4th edition: Summary of Changes and Recommendations pdf||Aug 31, 2012||AREC-18P|
|Understanding and Managing Food Allergies||Aug 24, 2010||348-940|
|Virginia Seafood Agricultural Research and Extension Center||Apr 13, 2015||AREC-77NP(AREC-144NP)||
|Virginia Seafood Agricultural Research and Extension Center||Oct 11, 2011||900-215|