This publication highlights the nutritional profile of the Chesapeake Bay Blue Catfish (Ictalurus furcatus), an invasive species whose harvest supports ecological balance and economic development in Virginia. Research conducted by Virginia Tech’s Seafood Agricultural Research and Extension Center (AREC) reveals that Blue Catfish fillets are rich in high-quality protein (16.63 g/100 g) and omega-3 fatty acids (852 mg/100 g), including 598 mg of EPA and DHA, surpassing many common fish species except for salmon and mackerel. With consistent nutritional value across size ranges, Blue Catfish represents a healthy, sustainable seafood choice that addresses both public health and environmental stewardship.

This publication provides guidance for seafood producers and vendors on safely selling seafood and seafood products at farmers markets in Virginia. It covers regulatory requirements, licensing, seafood HACCP training, labeling, transportation, temperature control, and display practices to ensure product safety and quality. The publication also includes updated resources and best practices to support compliance with current federal and state regulations.

This publication provides a practical, consumer-friendly guide to selecting, storing, handling, and safely preparing Virginia finfish. It explains seasonal availability, differences between wild-caught and aquaculture products, and how to identify quality at purchase. The resource offers clear food safety recommendations for storage, freezing, thawing, and cooking, while highlighting nutritional benefits. It is designed to help consumers make informed decisions, reduce food safety risks, and confidently enjoy locally sourced seafood.