The COVID-19 pandemic augmented food insecurity and it compromised health throughout the United States, especially for minority and limited-resource groups that are socioeconomically disadvantaged, highly vulnerable, with high-risk health conditions. This project addresses the need for increased food security by providing support for locally farmed Nile Tilapia for healthier and expanded food choices, healthier cooking, and healthier living. It entails active participation and support by Kentucky State University’s (KSU) United States Aquaculture Society Student Subunit, and KSU’s faculty, staff, and State Extension Specialist for Dietetics and Human Nutrition. Subunit members participated in training on processing of whole fish and fillets (Figure 1). Still images and videos were recorded for use in development of postcards, brochures, infographics, and other Extension-based publications. Short videos (1 to 3 minutes) were produced on cleaning, processing, and cooking of whole fish and fillets, and healthy recipes and cooking methods were created and disseminated in social media (KSU Aquaculture YouTube Channel, Pinterest, TicTok, Facebook, and Twitter). These activities are in partial fulfillment of the human nutrition objective of KSU’s Extension-based Tilapia Capacity Building Project, and they provide tangible products and resources that will be used to impact the daily livelihood and health of Kentuckians and others.