The following are three sets of business card size fact sheets developed by NY Sea Grant.
They are meant to act as a quick reference guide to a variety of specific topics surrounding seafood.
Each card has been made available in PDF and PNG (2.5 x 3″) format so they can be easily downloaded and printed at home or professionally.
If you have problems downloading any cards or would like them in a different format for use please contact NY Sea Grant’s Seafood Specialist: Michael Ciaramella, E: mc2544@cornell.edu, P: (631) 632-8730.
Sections on this page: Set 1: Identifying Fresh Seafood | Set 2: Handling Seafood | Set 3: Preparing Seafood
Set 1: Identifying Fresh Seafood back to top
#1: Identifying Fresh Fish: Fillets and Steaks
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#2: Identifying Fresh Fish: Whole
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#3: Identifying Fresh Fish: Frozen
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#4: Identifying Fresh Shellfish: Molluscs
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#5: Identifying Fresh Shellfish: Crustaceans
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#6: Identifying Fresh Shellfish: Molluscs
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Set 2: Handling Seafood back to top
#1: General Guidelines for Handling Seafood
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#2: Handling Fresh Fish
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#3: Handling Live Crustacean
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#4: Handling Live Molluscan Shellfish
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#5: Handling Fresh Shellfish
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#6: Storing Leftover Seafood
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Set 3: Preparing Seafood back to top
#1: Thawing
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#2: Cooking Finfish
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#3: Cooking Shellfish
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#4: But I like it raw! Finfish
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#5: But I like ‘em raw! Shellfish
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