Doris Hicks, Seafood Technology Specialist
Americans eat more than 15 pounds of seafood per person each year. Seafood is a nutrient-dense, high-protein food. It's generally low in calories and total fat — the fat that is found in seafood is rich in polyunsaturates and omega-3 fatty acids.
In Delaware and throughout the United States, the seafood industry is experiencing a reduction in resources, increased threat from imports, higher labor and energy costs, tightening environmental standards, and continued consumer concerns about safety and quality. Delaware Sea Grant has a strong history of outreach to the seafood industry, including working locally, regionally, and nationally to deliver training in the U.S. Food and Drug Administration's Hazard Analysis Critical Control Point fish inspection program. The program's outreach and research staff also conduct applied research relating to seafood safety. Additionally, Sea Grant serves an important role in increasing consumer awareness of safe seafood handling techniques and the nutritional value of seafood through workshops, web sites, and publications.
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