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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