Seafood NIC

Consumer Seafood Information

Employment Opportunities

Guidelines and Regulations

Links and Information Sources

Marketing/Product Development

Nutrition and Food Labeling

On-Line News and Listservs

Seafood HACCP Alliance

Seafood HACCP Compendium

Home Preservation Publications

National Center for Home Food Preservation - U. Georgia

Canning Fact Sheets - Utah State U.
Canning Seafood* - Oregon State U.
Fish Pickling for Home Use* - Oregon State U.
Freezing Fish - U. Georgia
Freezing Clams - U. Florida
Freezing Crab - U. Florida
Freezing Lobster - U. Florida
Freezing Oysters - U. Florida
Freezing Scallops - U. Florida
Freezing Seafood at Home - UC Davis
Freezing Shrimp - U. Georgia
Handling and Freezing Fish and Seafood at Home* - LSU

Home Canning Smoked Fish* - Oregon State U.
Home-Canning Smoked Fish - U. Florida
Home Freezing of Seafood* Oregon State U.
How Long Does Smoked Fish Stay Fresh in the Freezer? - U. of Alaska^NEW
Preparation and Preservation of Alabama Seafood - Auburn U.
Salting Fish - Virginia Tech.
Saving Your Catch - Auburn U.
Smoking Fish at Home - U. of Alaska^NEW
Smoking Fish at Home - Virginia Tech.
Smoking Fish at Home Safely* - Oregon State U.
Spiced and Pickled Seafoods - UC Davis
Tuna - Virgina Tech.
USDA Complete Guide to Home Canning - National Ctr. for Home Food Preservation

Sea Grant

Updated: 09/21/10

Update Log

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Pamela D. Tom, SeafoodNIC Director
Background profile

Sea Grant Extension Program
Food Science & Technology Department
University of California
One Shields Avenue
Davis, CA 95616 USA