Consumer Guide to Virginia’s Finfish

Introduction

Virginia’s seafood industry generates more than $800 million in income impacts, nearly 4,000 jobs, and $74.7 million in taxes from fish sales in retail stores and restaurants (NMFS‑NOAA, 2023). Despite the prevalence of this industry, many consumers remain unsure about how to confidently select, store, and safely prepare finfish at home. This publication provides practical guidance on Virginia’s finfish (VA finfish) market and outlines safe handling practices to help consumers make informed choices and reduce the risk of foodborne illness.

Virginia Finfish Availability

The seasonal availability of Virginia’s native finfish is closely tied to ecological and regulatory factors (migration patterns, spawning cycles, salinity changes, and harvest seasons), which can be used to explain why some species are consistently available fresh, while others are only present in frozen form during certain months.

Virginia finfish are generally available year‑round in frozen form, as seasonal harvests are commonly frozen to extend market access. However, the availability of fresh, wild‑caught species varies because many fish move between freshwater, brackish, and saltwater environments throughout the year, shift habitats during spawning, or respond to seasonal salinity changes in the Chesapeake Bay and coastal waters. Regulatory regimes also align with these biological patterns to protect stocks during vulnerable periods.

As a result of these seasonal, biological patterns, species such as Black Sea Bass, Summer Flounder, and Blue Catfish remain available fresh throughout the year, while others (e.g., Spotted Sea Trout and Bluefish) are most commonly available from March through December (figure 1) (Virginia Marine Resources Commission, 2009).

Finfish Harvesting

VA finfish may be harvested from the wild or produced through aquaculture. Table 1 compares these production methods and their regulatory oversight. Wild‑caught species can carry a higher risk of parasites, especially when eaten raw or undercooked. Aquaculture operations, by contrast, raise fish under controlled conditions that can reduce certain food safety hazards.

Because these systems can involve food safety hazards, they are governed by regulatory frameworks to ensure food safety. Wild fisheries rely on environmental monitoring, harvest controls, and post‑harvest handling standards to ensure safety. On the other hand, aquaculture systems must meet requirements related to water quality, feed, stocking density, and disease management. The use of approved drugs in aquaculture is strictly regulated to ensure consumer safety. Both wild harvest and aquaculture are subject to federal and state oversight to maintain product quality and protect public health (Villalba et al., 2015).

Source: adapted from Villalba et al., 2015.

Buying Finfish Safely

The best way to identify high‑quality finfish is to rely on your senses—touch, smell, and sight. Fresh fish should feel firm, have a mild, clean odor, and appear bright in color (figure 2).

All packaged finfish sold in Virginia must meet labeling requirements set by the Virginia Department of Agriculture and Consumer Services and the Virginia Department of Health. Labels must include an allergen declaration, harvest method, tamper‑evident tags when required, and the country of origin (Villalba et al., 2015).

Safe Handling at Home

Once finfish is brought home, proper storage is key to maintaining quality and preventing foodborne illness. Fresh fish should be stored on the middle shelves of the refrigerator (above raw poultry and meats but below ready‑to‑eat fruits and vegetables) to avoid cross‑contamination. Raw, fresh finfish should be cooked or frozen within 1-2 days. Cooked finfish lasts 3-4 days in the refrigerator (figure 3) (ServSafe, 2019).

Finfish can also be safely frozen, provided special instructions are followed. Raw fish fillets should be frozen within 24 hours of purchase. Fish should be patted dry and sealed in air-tight freezer bags to remove air and protect the delicate flesh against freezer burn. Frozen fish can be stored for up to 3 months for the best quality.

Finfish should be removed from vacuum-sealed packaging before thawing and thawed in the refrigerator. Thawing in vacuum packaging can create low-oxygen conditions that allow Clostridium botulinum to grow, even under refrigeration. Refrigerator thawing typically takes 12–24 hours. As a faster option, fish can be thawed in cold water by placing it in a leak-proof bag and submerging it in cold tap water, changing the water every 30 minutes. This method typically takes 30–60 minutes (FDA, 2024). It is not recommended to exceed one freeze-thaw cycle due to the significant degradation of finfish flesh (mushy, squishy textures).

Cooking Finfish Safely

Finfish should be cooked to an internal temperature of 145°F to destroy common seafood hazards such as Anisakis larvae and Vibrio bacteria. Baking, steaming, pan‑frying, and air‑frying can all reach this temperature when properly performed. Ensuring adequate cooking is especially important for higher‑risk groups, including pregnant individuals, adults over 65, young children, and those who are immunocompromised (CDC, 2024). In addition to food safety, some groups (e.g., pregnant women) may need to limit intake due to the potential for heavy metal accumulation in the flesh of larger, higher-order fish species (USDA ARS, 2025).

Finfish are an important part of a healthy, balanced diet (figure 4). Finfish provide essential nutrients, including omega‑3 fatty acids (EPA and DHA), high levels of vitamin B12, and minerals such as selenium and iodine (USDA ARS, 2025).

With proper selection, handling, and cooking, consumers can confidently prepare safe, nutritious meals using local Virginia finfish!

References

Additional Resources

Blue Catfish Information and Recipes: https://www.arec.vaes.vt.edu/arec/virginia-seafood/programs_research/aquaculture/aquaculture-bluecatfish.html