Third Coast Cuisine

Now is the perfect time to enjoy Florida's famous oysters.  Florida oysters are available year round, but harvest really gears up in fall as water temperatures begin to drop.  The cool months are when oysters taste the best.  Head to your favorite seafood market or restaurant now and you'll find delicious Florida oysters in abundance.

Florida's oyster industry is based on the Eastern oyster (Crassostrea virginica), which is found from the Yucatan Peninsula in the Gulf of Mexico to the St. Lawrence River in Canada.  Ninety percent of Florida's oysters are harvested in Apalachicola Bay in Franklin County, one of the most productive, pristine estuaries in the country.  In the warm, nutrient-rich waters of the bay, oysters grow quickly and can reach market size in less than two years.  (Farther north, in colder waters, this process might take up to six years.)

Oysters are among Florida's top commercial seafood products in terms of dockside value, with last season's harvest totaling over $6 million.  And oysters are valuable in many other ways too.  They play a critical role in their ecosystems, filtering and cleaning the water, helping to stabilize the coastline, and providing habitat for fish, shrimp, crabs, and other animals.

In Florida, shell or "cultch" planting -- the placement of processed oyster shell on depleted oyster reefs and suitable bay bottom areas -- is an important resource management tool for maintaining and enhancing productive oyster habitat.  Shell plantings provide an excellent base upon which free-swimming oyster larvae can attach and grow.

"Florida has maintained an effective shell-planting program since the early 1900s," Florida Agriculture Commissioner Charles H. Bronson said.  "Since the program began, the Florida Department of Agriculture and Consumer Services has collected and planted more than 10 million bushels of shucked oyster shells.  This practice mitigates resource losses and contributes direct economic benefit to Florida's oyster fishery."

Florida's top three oyster-producing counties are Franklin, Levy, and Wakulla.  Along Florida's Gulf Coast, oysters are still harvested in the same way they have been for over a century:  from small boats by fishermen using large, long-handled tongs to scoop them up from their beds in the shallow water.  Hand-tonging for oysters is backbreaking work, but it's much more sustainable than other harvest methods, such as dredging, which heavily damages oyster beds.

Fresh oysters are sold live or shucked.  Live oysters should have a mild sea-breeze aroma, and their shells should be free of cracks.  Live oysters should close tightly when their shells are tapped, and oysters that do not close should be discarded.  Live oysters should be stored in the refrigerator at a constant 41 degrees Fahrenheit in a container with the lid slightly open.  Excess liquid should be drained daily.  Live oysters should be eaten within seven days of purchase and washed thoroughly before cooking.

Fresh-shucked oysters should also have a mild sea-breeze aroma.  They can be stored on ice or in the coldest part of the refrigerator for up to five days from the date of purchase.  Expect to see a clear or slightly milky, light gray liquid in the container.

People with compromised immune systems should avoid consumption of raw oysters due to the possible presence of Vibrio vulnificus, a bacterium that occurs naturally in marine waters (it is not the result of pollution or poor handling).  Vibrio vulnificus is not a threat to most healthy people, but it can be dangerous to people with certain medical conditions, including liver disease, diabetes, and cancer.  It is a myth that eating raw oysters with hot sauce or while drinking alcohol will kill the bacteria.  However, heat will destroy Vibrio vulnificus, so everyone, even people in high-risk groups, can safely consume oysters that have been thoroughly cooked.

Oysters can be steamed, boiled, oven-roasted, baked, grilled, or fried.  When fully cooked, they become plump and opaque and their edges begin to curl.

Oysters are highly nutritious.  They are a low-calorie, low-cholesterol source of protein; an exceptional source of zinc, which strengthens the immune system; and a prime source of omega-3 fatty acids, which are linked to reduced risk of heart attack, breast cancer, prostate cancer, and stroke.

Try these delicious Florida oyster recipes:

Spicy Jalapeno Cheese and Bacon Oysters
http://www.fl-seafood.com/recipes/seafood-4015.htm

Caesar Salad with Fried Oysters
http://www.fl-seafood.com/recipes/seafood-4018.htm

Fancy Florida Seafood Gumbo
http://www.fl-seafood.com/recipes/seafood-4016.htm

Florida Seafood Gumbo
http://www.fl-seafood.com/recipes/seafood-4089.htm

Golden Oyster Chowder
http://www.fl-seafood.com/recipes/seafood-4147.htm

Lemon Garlic Oysters
http://www.fl-seafood.com/recipes/seafood-4017.htm

Oyster Saute
http://www.fl-seafood.com/recipes/seafood-4021.htm

Oyster Stew
http://www.fl-seafood.com/recipes/seafood-4155.htm

Oyster Dressing
http://www.fl-seafood.com/recipes/seafood-4148.htm

Oyster, Duck and Sausage Gumbo
http://www.fl-seafood.com/recipes/seafood-4020.htm

Oysters Rockefeller
http://www.fl-seafood.com/recipes/seafood-4146.htm

Red Hot Oysters
http://www.fl-seafood.com/recipes/seafood-4022.htm

Spicy Oysters with Mango Dip
http://www.fl-seafood.com/recipes/seafood-4138.htm

Wine-Baked Oysters and Crab
http://www.fl-seafood.com/recipes/seafood-4023.htm

Easy Baked Oysters
http://www.fl-seafood.com/recipes/seafood-4203.htm

Oyster Po-Boy
http://www.fl-seafood.com/recipes/seafood-4243.htm

Fried Florida Oysters
http://www.fl-seafood.com/recipes/seafood-4244.htm

Florida Oyster Casserole
http://www.fl-seafood.com/recipes/seafood-4264.htm

TALLAHASSEE -- Top producers in Florida expect this to be an above-average year for blue crab, thanks to plentiful rainfall.

"Our fishermen tell us that blue crabs are running larger than normal and are in excellent supply," Florida Agriculture Commissioner Charles H. Bronson said.  "Blue crab populations tend to dip during drought years, but they rebound when the rains return.  Ample rainfall this spring and summer means there's been plenty of fresh water flowing into our bays and estuaries, creating ideal conditions for this prized species."

Florida blue crabs are readily available for consumers to enjoy.  According to reports, producers are bringing in large catches daily, and seafood markets and restaurants across the state are well stocked.

"This is a good year for blue crabs, and now is the best time to enjoy them," Bronson said. "Harvest peaks annually in summer and fall."

Blue crabs are commercially harvested with baited traps along the Atlantic and Gulf coasts in bays, sounds, channels, and river mouths.  The bulk of the harvest comes from Wakulla, Citrus, and Duval counties.  With an annual dockside value of around $6 million, blue crab is one of Florida's top 10 seafood products.  It ranks fourth in terms of pounds harvested.

The blue crab (Callinectes sapidus) has a dark green or olive green hard shell and five pairs of bright blue legs.  The undersides of the body and legs are white.  Only the first pair of legs is equipped with pincers or claws.  Male and female claws are various shades of blue on the top, but the tips of the female's claws are bright red.

Blue crab is harvested and eaten in two stages of its lifecycle, when the exoskeleton is hard and also when it's soft.  The soft-shell blue crab is a hard-shell crab that has shed its shell by molting. "Peeler" crabs (crabs in the process of molting) are held in water-filled tanks and watched closely until they form their soft shells and shed their hard ones.  Then they are plucked out of the tanks and rushed to market. Soft-shell crabs are considered a delicacy and can be eaten shell and all.

Hard-shell crabs are sold live or steamed to restaurants and seafood markets.  They are also sold to picking houses, where the delicate meat is extracted from the shell, usually by hand.  Picked crab meat is available fresh or pasteurized.

Live blue crabs should have some leg movement when purchased.  Store them in a moist environment at 50 degrees Fahrenheit in a bag, cardboard box, or other breathable container.  Do not store them directly on ice.  Fresh blue crab meat should be stored on ice in the coldest part of the refrigerator and used within seven to 10 days.  Pasteurized blue crab meat in unopened containers can be stored up to six months in the coldest part of the refrigerator.  Once opened, pasteurized crab meat needs to be used within three days.

Sweet, creamy blue crab is high in protein and low in fat.  It contains calcium, iron, and vitamins as well as omega-3 fatty acids, which contribute to heart health.

Try these delicious recipes using blue crab developed by the Florida Department of Agriculture and Consumer Services:

Bedeviled Blues Blue Crab:
http://www.fl-seafood.com/recipes/seafood-4082.htm


Blue Crab and Broccoli Enchilada:
http://www.fl-seafood.com/recipes/seafood-4083.htm

Boiled Blue Crab:
http://www.fl-seafood.com/recipes/seafood-4085.htm

Hot Blues, Cool Reds:
http://www.fl-seafood.com/recipes/seafood-4001.htm

Hot Blue Riffs:
http://www.fl-seafood.com/recipes/seafood-4091.htm

Soft Blues Saute:
http://www.fl-seafood.com/recipes/seafood-4092.htm

Florida Blue Crab Au Gratin:
http://www.fl-seafood.com/recipes/seafood-4213.htm

Florida Blue Crab Salad With Avocado:
http://www.fl-seafood.com/recipes/seafood-4255.htm

Florida Blue Crab Salad:
http://www.fl-seafood.com/recipes/seafood-4309.htm

Florida Blue Crab Cakes with Tangy Butter Sauce:
http://www.fl-seafood.com/recipes/seafood-4314.htm

Florida Blue Crab Imperial:
http://www.fl-seafood.com/recipes/seafood-4315.htm

Florida Blue Crab Portabella:
http://www.fl-seafood.com/recipes/seafood-4316.htm


Florida Blue Crab Croissant:
http://www.fl-seafood.com/recipes/seafood-4317.htm

Florida Blue Crab Panini:
http://www.fl-seafood.com/recipes/seafood-4326.htm

Fried Florida Soft-shell Blue Crab:
http://www.fl-seafood.com/recipes/seafood-4327.htm

Florida Blue Crab Fritters:
http://www.fl-seafood.com/recipes/seafood-4328.htm

Florida Blue Crab and Shrimp Pizza:
http://www.fl-seafood.com/recipes/seafood-4329.htm

Blue Crab Stuffed Spiny Lobster:
http://www.fl-seafood.com/recipes/seafood-4330.htm

Pompano with Blue Crab in Citrus Cream:
http://www.fl-seafood.com/recipes/seafood-4331.htm

The Florida Department of Agriculture and Consumer Services (FDACS) has just released a list of important upcoming events that benefit people who love the food and lifestyle in the Sunshine State:

Farm to Fuel Summit set for August 11 in Orlando:
http://www.florida-agriculture.com/news/06-17-10.htm

Vaccinations Against EEE Urged for Horses in Florida:
http://www.florida-agriculture.com/news/06-28-10.htm

Give Your Child a Wholesome and Healthy Start:
http://www.freshfromfloridakids.com/

TV Spot Supports Florida's Commercial Fishermen:
http://www.fl-seafood.com/WeNeedYou/

Election of Pork Producer Delegate Candidates on July 29 in Gainesville:
http://www.florida-agriculture.com/marketing/agannouncements.htm

Enjoy Florida Tropical Fruits During Summer:
http://www.florida-agriculture.com/tropical/index.htm

Well, BP, still has not stopped the oil spill or bothered to clean much of it up and President Obama has yet to do anything at all.  OK, there is the $20 billion trust fund but Barrack has hinted that he will be taking $5 billion off the top for administrative fees.  Fortunately neighbors still help neighbors in this country and that is what is happening for the Florida Seafood Industry.  So thank you, Publix, Kroger and Central Market for being good neighbors.  Read on:

GROCERY RETAILERS SUPPORT FLORIDA SEAFOOD INDUSTRY THROUGH ADVERTISING PARTNERSHIP

TALLAHASSEE -- Three major grocery retailers will promote Florida seafood products in July and August through an advertising partnership with the Florida Department of Agriculture and Consumer Services.

Participating retailers will advertise Florida seafood products in their newspaper advertisements and in-store promotions using the "Fresh from Florida Seafood" logos and the "Florida Gulf Safe" logo.  The campaign runs through August 16 at Publix Super Markets, Kroger Stores Atlanta Region, and Central Market/HEB in Texas.

"I am pleased that these retailers are partnering with our department to promote Florida seafood products," Florida Agriculture Commissioner Charles H. Bronson said.  "The extensive news coverage of the Gulf oil spill has left some consumers with the mistaken impression that Florida seafood is unavailable or in limited supply.  This promotion will help get out the message that Florida seafood is safe, plentiful and available."

The promotion coincides with July Fourth celebrations and summertime outdoor grilling activities, which are ideal for enjoying Florida's seafood harvest.

Seafood lovers can also get daily updates about Florida's ongoing commercial seafood harvest by calling the toll-free Florida Seafood Hotline at 1-800-357-4273 or by visiting http://www.FL-Seafood.com.  There they can get current information about the status of Florida's open and closed fishing harvest areas, the availability of seafood varieties, and general pricing information.
 

TALLAHASSEE -- With many Americans making plans for Fourth of July get-togethers, some consumers are wondering if they will be able to celebrate with Florida seafood products. The answer is, "Absolutely!" Florida seafood products continue to be harvested from waters unaffected by the Gulf oil spill and are available for everyone's enjoyment. So, get your grill ready to fire up and enjoy all of your Florida summertime seafood favorites.

"Because of the extensive news media coverage of the Gulf situation, many consumers are confused about whether Florida seafood is being harvested and if it is available in stores and restaurants," Florida Agriculture Commissioner Charles H. Bronson said. "We want consumers to know Florida's commercial fishermen are harvesting wholesome seafood products from clean waters. Florida seafood is safe, plentiful and available."

Seafood lovers can get daily updates about the ongoing commercial harvest by calling the toll-free Florida Seafood Hotline at 1-800-357-4273 or by visiting www.FL-Seafood.com. There they can get current information about the status of Florida's open and closed fishing harvest areas, the availability of seafood varieties, and general pricing information.

Visitors to the web site can also view the activity at various seafood establishments located in Florida's Panhandle Gulf Coast region. To help promote public awareness about the availability of Florida seafood, webcams have been placed at several restaurants and seafood retail markets to show that "Florida is in business." The seafood establishments being featured are located in Pensacola, Santa Rosa Beach, Tallahassee, Destin and St. George Island. Webcams are operational during normal business hours for each establishment.

"I invite consumers to check out the webcams and see first-hand that Florida seafood is being harvested and made available for sale every day," Bronson said. "Florida's seafood markets and restaurants are in business, and they would greatly appreciate your patronage. Our seafood industry workers are doing their part, and we hope that consumers will help out by enjoying delicious Florida seafood at home and when dining out."

Consumers can find an extensive list of Florida seafood retail markets and restaurants online at www.fl-seafood.com/consumers/wheretobuy.htm.

Whether cooking indoors or outdoors, Florida seafood can make this year's Fourth of July celebrations a hit. Below are a few recipes to get you started, and many more are available at www.fl-seafood.com/recipes/.

Key West Margarita Grouper
www.fl-seafood.com/recipes/seafood-4334.htm

Wine-Steamed Clams
www.fl-seafood.com/recipes/seafood-4235.htm

Florida Snapper and Shrimp Scampi
www.fl-seafood.com/recipes/seafood-4362.htm

Blackened Swordfish Steaks
www.fl-seafood.com/recipes/seafood-4293.htm

Pompano Portobello Mornay
www.fl-seafood.com/recipes/seafood-4292.htm

TALLAHASSEE -- Florida Agriculture and Consumer Services Commissioner Charles H. Bronson and Chairman Rodney Barreto of the Florida Fish and Wildlife Conservation Commission (FWC) today announced that both the winter and summer oyster harvesting areas in the Apalachicola Bay System will be opened for harvest seven days per week through August 31, 2010.

Before this action was taken, the summer oyster areas were closed for harvest on Fridays in June, July and August, and the winter oyster areas were closed altogether for harvest during those months.  This action marks the first time that the two agencies, which jointly manage oyster resources in Florida, have permitted seven day per week harvest during the summer months and opened the winter oyster areas during the summer months.

"We are pleased to support Commissioner Bronson in this effort to help the hard working people in Florida's oyster industry," Barreto said.

Staff of both agencies will continue to closely monitor Bay water quality, oyster harvest, oyster handling and oyster processing to ensure oysters resources are protected and are safe to consume.

"This action should be viewed by the citizens of Florida and the United States that Gulf of Mexico seafood in restaurants and markets is safe," Bronson said. "With demand for safe Gulf oysters at a peak, this action will benefit both our oyster industry and consumers alike."

TALLAHASSEE -- Seafood lovers who are confused about the availability of Florida seafood products due to the Gulf oil spill can now get daily updates about the ongoing commercial harvest.  The Florida Department of Agriculture and Consumer Services has implemented a new toll-free hotline at 1-800-357-4273 to provide consumers with current information about the status of Florida's open and closed fishing harvest areas, the availability of seafood varieties, and general pricing information.

"Because of the extensive news media coverage of the Gulf situation, many consumers are confused about whether Florida seafood is being harvested and if it is available in stores and restaurants," Florida Agriculture Commissioner Charles H. Bronson said.  "We want consumers to know that Florida's commercial fishermen continue to harvest wholesome seafood products from the waters that are unaffected by the oil spill.  Florida seafood is safe and plentiful."

Bronson said the telephone hotline will be updated daily with information about the Gulf situation.  He also reminded consumers that -- in addition to the Gulf waters off Florida's west coast -- Florida's fishermen also harvest numerous seafood varieties from the Atlantic waters off the state's east coast.

"The Florida peninsula has more than 1,300 miles of coastline, and our commercial fishermen continue to work hard to bring in their catch for the enjoyment of consumers," Bronson said.  "The commercial fishing industry is important to our state, and we want consumers to know that they can buy Florida seafood with confidence."

The information that is available by calling the 1-800-357-4273 hotline will also be posted online at the Department's seafood web site http://www.FL-Seafood.com where consumers can also find links to other pertinent web sites including the Florida Department of Environmental Protection.  Webcams placed at various coastal locations and in retail establishments will be added to the web site later.

The Florida Department of Agriculture and Consumer Services, Florida Department of Environmental Protection, the Florida Fish and Wildlife Conservation Commission, the National Oceanic and Atmospheric Administration, and the U.S. Food and Drug Administration are continually monitoring water and product samples.

"If and when the quality of Florida seafood is impacted by the spill, we will take immediate action to close the waters to commercial seafood harvesting," Bronson said.  "Our commercial fishermen take great pride in the quality reputation Florida seafood products have earned, and we would never put any product on the market that would tarnish this hard-earned reputation."

FOR IMMEDIATE RELEASE:

Florida "Seafood to Schools" Program

Tallahassee, FL-October 19, 2009 - The Florida "Seafood to Schools" program is an initiative seeking to bring nutritious seafood from local sources to Florida’s school lunchrooms. The Florida Department of Agriculture and Consumer Services surveyed the state’s 67 school districts to determine demand for Florida seafood products in elementary, middle and high schools. Feedback indicated there are opportunities for Florida seafood suppliers to provide products for Florida schools.

Good eating habits can begin at school. Including seafood early in a young person’s diet sets the stage for the proper nutrition that young bodies need for growth and development and a healthy future. Seafood is a good source of high-quality, low fat protein as well as omega-3 fatty acids and provides a variety of menu options. Compared to other meats, seafood is low in calories and cholesterol.

Every year, Florida schools spend millions of dollars for school lunch programs. The Seafood to School program is intended to open the door for more of those dollars to stay within Florida. It will also support Florida fishermen by promoting opportunities for schools and seafood suppliers to work together to increase the volume of locally harvested seafood product served in school cafeterias. Incorporating local products into school meals also supports local economies, reduces transportation costs, and helps support Florida’s seafood industry.

A Florida seafood company interested in selling products to a Florida school district or a school district looking for seafood resources can get more information and details click HERE. This web site is intended to provide information about the availability of fresh Florida seafood; the needs of the schools; and contact information for both the schools and seafood suppliers. The Florida Department of Agriculture and Consumer Services will work with the schools and the seafood suppliers to make sure each side is aware of mutual business opportunities available through this program.


For more information, contact:
Barbera Turnbull
Florida Department of Agriculture and Consumer Services
Bureau of Seafood and Aquaculture Marketing
(850) 488-0163
turnbub@doacs.state.fl.us