Chesapeake Fish Company

Ocean life gone good! <3

Prehistoric Shark that can swallow a whole fish!!!! A 300-toothed frilled shark, with a face fitting of a sea monster, was caught off the waters of Victoria, Australia, last month. The rarely sighted shark has ancestors dating back 80 million years and is known as a "living fossil,"

Nice shark!!!! OK NO!!! Craziness!!!

FDA NEW REPORT on Fish: What Pregnant Women and Parents Should Know! Draft Updated Advice by FDA and EPA June 2014...Continue reading

Another Day at the Beach!!! NOT!!!! Shark Frenzy!!!

This is so awesome! Japanese Restaurant Food Display's .... A must see!!! To Cool!!!!

Making Smart Choices Seafood Choices Tilapia Tilapia has progressively grown in popularity since 2002 when it first ... entered the top ten list of the most frequently consumed seafood products in the United States. It is currently the fourth most popular type of fish behind tuna, salmon and Alaskan pollock, and the third most popular aquaculture or farm raised seafood product behind shrimp and salmon. Since 2006, Americans have consumed over 1 pound of tilapia per person each year. Predictions suggest it will remain a popular selection due to its mild flavor and taste, versatility in preparation, and competitive prices. Types and Sources of Products Tilapia is probably the oldest farm raised fish in the world. Stories from biblical scholars suggest it was the fish used by Jesus to feed the crowds at the Sea of Galilee, the so-called ‘St. Peter’s Fish’. Today, over 80 nations produce farm-raised tilapia including the United States. China is the largest producer accounting for over 50 percent of the world’s production. There are many different species of tilapia. Aquaculture producers have developed various breeds or hybrids that grow efficiently to market size and have desirable appearance and flavor characteristics. The approved market name for all varieties is ‘Tilapia’, and the three primary species in the marketplace are: Nile or Black tilapia (Oreochromis niloticus), Blue tilapia (O. aureus), and Mozambique or red tilapia (O. mossambicus). Although the species names imply different colors, the edible fillets or portions are very similar and more influenced by growing conditions and feeds than external colors. Tilapia is a hardy herbivorous fish that feeds on algae or small aquatic plant cells, and is primarily raised in freshwater systems using cages, ponds, raceways or open waters. The water conditions in the farming operations have an important impact on product quality and taste. Tilapia has been called the aqua-chicken because of the breeding improvements and mass production methods that evoke comparisons to the land based chicken industry in the United States. Organic production methods for tilapia have been developed and some producers are seeking official recognition for their products. Product Forms and Buyer Advice Tilapia is popular because it is a mild flavored, white-fleshed fish that is available throughout the year at a competitive price. The most popular product form is skinless and boneless fillets ranging in size from 3 to 9 ounces (5 to 7 ounce fillets are the most common). Various processing and packaging methods are used to ensure that fillets have a mild flavor and retain their bright red color. During the early years of production, tilapia from some sources had unpredictable off-flavors that were associated with water conditions See more

Beware of 700 lb + Groupers!!! Saga to Duuun dun duuun dun dun dun dun dun dun dun BOM BOM dun dun dun dun dun dun doo dedoo doo dedoo dede doo dede doo dededoo !!!

HomeNewsFishing & Aquaculture Smelt back on the menu after recent ‘endangered’ listing Story Ron Neva, owner of NW Wild Products, is pictured with about 1,500 pounds of smelt caught aboard Bert Parker's gillnet boat Nancy Ann. Neva bought 200 pounds of the fish but has had trouble finding a market for them....Continue reading

FISH OIL BRAIN HEALTH Can Fish Oil Really Save Your Brain? The results of a new study suggest fish oil could protect brain health. Our expert weighs in... BY LEAH ZERBE ...Continue reading