Kentucky State University (KYSU), an 1890 Land-Grant Institution, has provided the citizens of the Commonwealth of Kentucky (KY) with exceptional agriculture extension service since its inception. KYSU has offered a Master of Science in Aquaculture and Aquatic Sciences since 1999. KYSU’s Aquaculture Program continues to grow its academic education, innovative research and Cooperative Extension Program.
Extension faculty and staff in the School of Aquaculture introduce aquaculture education and aquatic products to stakeholders throughout Kentucky with a goal of increasing seafood product acceptability, urban food accessibility, and supporting local food production and healthy eating. The Aquaculture Extension team implement aquaponics in local schools as educational tools, provide filleting and cooking demonstrations, and donate fish and produce grown in our research systems to local non-profit organizations. These donations impact local needs-based Community Supported Agriculture programs and soup kitchens. Local aquaculture products have been used to prepare and cook Butter-Garlic Shrimp, Tilapia Ceviche, and Smoked Trout dip featured at KYSU’s Annual Legislative Fish Fry, at the 2024 Kentucky Chamber of Commerce Gala, and at non-profit fundraising dinners. Healthy recipe cards and instructional videos have been created in partnership with international graduate students. These extension activities and interactions showcase preparation and cooking of fish and shellfish, and how consumers can introduce them to their dinner tables as a sustainable, and desirable component of a healthy diet.
Perceptions of farmed aquatic animal protein can improve by providing KY consumers with cooking demonstrations, recipes, and research-based information. Future extension activities include taste testing surveys, value-added processing, recipe competitions - all geared to expand Kentuckian palates.