Marine finfish production is a rapidly expanding field, both in research and industrial aquaculture. A driving force behind this growth is the inherently high value placed upon marine finfish products in the marketplace.

Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.

Live feeds are an integral component in the cultivation of most marine finfish species during larval stages. The first live feed that has demonstrated acceptability for most marine species, and which can typically be raised on a commercial scale, is the rotifer Brachionous spp. This publication is a review of culture and enrichment of rotifers for application as a first live feed in aquaculture hatcheries. 

This document provides the background, rationale, and detailed production protocols for all stages of high-quality Artemia culture.

Amyloodinium ocellatum (abbr. A.ocellatum) is a marine dinoflagellate. While most marine dinoflagellates (small protozoan organisms) exist as free living members of the planktonic community, some such as A. ocellatum live at least a portion of their life cycle as parasitic organisms.

Trichodina spp. are a group of dorsal-ventrally flattened oval ciliated protozoan parasites of marine and freshwater species of finfish.

In response to the coronavirus (COVID-19) disease pandemic, a collaborative initiative was launched by The Ohio State University, Virginia Tech, and Engle-Stone Aquatic$, LLC to assess the impacts of the pandemic on U.S. aquaculture, aquaponics, and allied industry. Over the course of the first quarter of 2020, the U.S. government developed and implemented several emergency relief measures, in an effort to assist small businesses and individuals. The Q2 survey asked specifically about these relief and assistance programs, as well as questions on adaptations and changes being implemented by farms and businesses in response to the ongoing challenges. This fact sheet summarizes the Q2 results of this study, covering the period from April 10th to June 29th, 2020.

Consumers enjoy eating a variety of seafood and can find many choices of fresh as well as frozen seafood in the refrigerated and freezer cases of grocery stores.Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center Michael Jahncke, Professor, Food Science and Technology, and Director, Virginia Seafood Agricultural Research and Extension Center Michael Schwarz, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center David Kuhn, Assistant Professor, Food Science and Technology, Virginia Tech Alisha Farris, Extension Specialist, Human Nutrition, Foods, and Exercise, Virginia Tech

This publication highlights the nutritional profile of the Chesapeake Bay Blue Catfish (Ictalurus furcatus), an invasive species whose harvest supports ecological balance and economic development in Virginia. Research conducted by Virginia Tech’s Seafood Agricultural Research and Extension Center (AREC) reveals that Blue Catfish fillets are rich in high-quality protein (16.63 g/100 g) and omega-3 fatty acids (852 mg/100 g), including 598 mg of EPA and DHA, surpassing many common fish species except for salmon and mackerel. With consistent nutritional value across size ranges, Blue Catfish represents a healthy, sustainable seafood choice that addresses both public health and environmental stewardship.

This extension publication presents results from a consumer sensory evaluation study conducted at Virginia Tech, in which 67 untrained consumers assessed wild-caught Chesapeake Bay blue catfish. Skinless fillets were steamed without seasoning to evaluate natural flavor attributes. Participants rated the fish favorably, with an average overall liking score near 6 (like slightly) on a 9-point hedonic scale, indicating moderate to good acceptance. Consumers who gave the highest scores described the fish as having crisp, smooth, and tender texture with creamy, buttery, and sweet flavor notes. The Chesapeake Bay brackish water environment contributed to distinctive sensory characteristics, though some consumers noted subtle astringent or pungent notes manageable through proper harvest timing and post-harvest handling. Based on these findings, the publication recommends preparation methods emphasizing surface texture (e.g., breading, pan-frying), rapid chilling and cold chain maintenance after harvest, and marketing strategies highlighting wild-caught status, regional authenticity, and environmental stewardship. The results provide a science-based foundation for developing Chesapeake Bay blue catfish as a commercially viable, premium seafood product that simultaneously supports invasive species management and Virginia's seafood economy.