AQUACULTURE PRODUCTS AND RESOURCE GUIDE FOR CULINARY PROFESSIONALS AND SEAFOOD PRODUCERS

Increased efforts to educate culinary professionals about the value and sustainability of farm raised seafood often fall short when chefs start asking where they can access such products.  While aquaculture production is on the rise in the U.S., access to such products can be limited, especially when looking to source "locally." To support the growth of a domestic aquaculture industry, an effective education program that highlights the need for farmed U.S. seafood to complement wild capture fisheries and directs chefs to where they can find those products is necessary.  In addition, small scale start-up operations often struggle to effectively market their products affordably. Building a platform to connect these farmers with potential buyers locally and nationally can reduce this burden.

New York Sea Grant in collaboration with the National Aquaculture Association has been collecting data on farmed products that are commercially available and are drafting a resource to direct chefs to U.S. farmed products to incorporate into their menus.  The guide will also include links to additional resources about aquacultured products and various culinary and aquaculture organizations to assist in creating linkages between chefs and seafood growers. Partnerships with chefs will be used to highlight the various uses for currently available seafood products and showcase recipes utilizing U.S. farmed seafood.

This session will discuss progress and engage attendees to identify additional resources, operations, and topics that would be relevant and important for inclusion in such a resource. Farmers are encouraged to share their information to be included in the final resource developed.