2011 Florida Seafood & Safety Webinar SeriesDr. Lisa Krimsky,Miami-Dade Sea Grant Extension Agentlkrimsky@ufl.eduSteve Theberge,Bay County Sea Grant Extension Agentstheberge@ufl.eduBryan Fluech,Collier County Sea Grant Extension Agentfluech@ufl.edu
Hand raising andemotion functionsPolling function
Photo credit: Bryan Fluech, FSGOverview• Trends in U.S. seafood supply & consumption• Going local- benefits of purchasing Florida seafood• Resources for finding Florida seafood products
U.S. consumers spent anestimated $75.5 billion forfishery products in 2009.Source: NOAA
Photo credit: Katie Semon, NOAAHow many pounds of seafood did the averageAmerican eat in 2009?A. 10.5 lbB. 15.8 lbC. 23 lbD. 34.7 lb
2009 U.S. Annual Per Capita Seafood ConsumptionPounds15.8 LBS PER PERSON37 lbs*18U.S. Annual Per Capita Consumption of Commercial Seafood1980-2009171615Floridians14131211101980 1985 1990 1995 2000 2005 2010YearSource: NMFS
Source: National Fisheries InstituteWhat are Americans Eating?Rank 1990 20001 CannedTuna3.7(lbs)CannedTuna3.5(lbs)2 Shrimp 2.2 Shrimp 3.23 Cod 1.4 Pollock 1.64 Pollock 1.3 Salmon 1.65 Salmon 0.7 Catfish 1.12009Shrimp 4.1CannedTuna(lbs)2.5Salmon 2.04Pollock 1.454Tilapia 1.2086 Catfish 0.7 Cod 0.87 Clams 0.6 Clams 0.58 Flatfish 0.6 Crabs 0.49 Crabs 0.3 Flatfish 0.410 Scallops 0.3 Scallops 0.3Catfish .849Crab 0.594Cod 0.419Clams 0.413Pangasius 0.356
RankUSFloridaWhat are12009Shrimp2007ShrimpFloridians eating?2CannedTunaSalmon3SalmonTilapia4PollockClams5TilapiaGrouper6Catfish7Crab8Cod9ClamsPhoto credit: Bryan Fluech, FSG10PangasiusAdapted from FDACS Florida Seafood Study Survey Overview 2007
Photo credit: Katie Semons, NOAAWhat percentage of seafood consumed byAmericans in 2009 was caught/raised in theUnited States?A.16%B.34%C.65%D.84%
Billions of lbsIncreasing Trend in Seafood Imports$13.1Billion$4BillionYearSource: NOAA
Growing Local Food MovementSource: http://www.sarasotafarmersmarket.org/Economic Environmental Social
Variety
Where isFlorida seafoodcaught/raised?Source: www.fl-seafood.com
Source: UN/FAOSustainability• U.S. seafood must meet national standards– Magnuson-Stevens Fishery and Conservation Management Act• Regional, state regulations
Nutrition and Safety• High quality, freshproducts• Part of a well-balancedheart-healthy diet– 2 servings a week• Federal, state, localsafety regulations
Florida’s Rich Fishing HeritageSource: http://www.workingwaterfronts.org/heritage/
Economic Impact• 2009 dockside value: $145 million• $1 billion annual economicimpact statewide– Processors, wholesalers, retailers– Employees over 30,000 peoplethroughout the stateSource: FDACSPhoto credits: Bryan Fluech, FSG
Photo credits: Bryan Fluech, FSGSupport of Local IndustriesSource: http://www.workingwaterfronts.org/heritage/By investing in fishermen, a shareholder helps to strengthen the local community.
Tips• Buy from reputable dealers• Talk to your fish mongers• Choose a variety of seafoodto consume• “seafood seasons” -seek outpreferred alternatives when localis not available– Regional– Domestic
Finding Florida Seafoodhttp://www.fl-seafood.com/
NOAA’sFish Watchhttp://www.nmfs.noaa.gov/fishwatch/
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