Maryland may enjoy having one of the mid-Atlantic’s most recognizable seafood dishes thanks to its blue crab, but when it comes to aquacultural production, Virginia blows its northerly neighbor out of the water.

In fact, the Old Dominion reigns supreme as the East Coast’s largest seafood-producing state and is fourth overall in the United States, generating over $112 million in cash receipts in 2018. According to the 2018 Census of Aquaculture, seafood—ranging from farmed fish such as rainbow trout and tilapia to clams and oysters—is raised on 202 Virginia farms.

Due to fish’s high levels of omega-3 fatty acids, which improve heart health, the American Heart Association recommends consuming fish twice a week to promote a healthy diet.

Additionally, fish is low in cholesterol and saturated fat, and is high in protein, calcium, iron, zinc and vitamins B and D. Shellfish also is high in omega-3 fatty acids, iron, zinc, magnesium and vitamin B12, and is a great source of lean protein.

Make the most out of National Seafood Month in October by trying a few recipes that highlight seafood readily available in Virginia markets. And, while you’re at it, make sure you spread the word about Virginia aquaculture over dinner!


Seafood Creole

½ pound shrimp
1 pound red snapper or other flaky white fish
1½ cups chopped onion
½ cup chopped green pepper
2 cloves garlic, minced
1 tablespoon butter or margarine
1 can of tomatoes, cut into quarters
2 tablespoons chopped parsley
2 teaspoons paprika
½ teaspoon sugar
⅛ teaspoon cayenne pepper
1 bay leaf
1 tablespoon cornstarch
1 tablespoon water
1 cup uncooked rice

In a skillet, cook the shrimp and fish. Drain, and set aside. In the same skillet, sauté the onion and pepper with the garlic and butter or margarine until the vegetables are tender, about 5 minutes. Add the tomatoes, parsley, paprika, sugar, cayenne and bay leaf. Cover, and simmer for 30 minutes. Add the fish and shrimp to the sauce, cutting the fish into flakes. Cook for 5 minutes.

In a small bowl, blend the cornstarch with water. Add to the seafood creole and cook, stirring until slightly thickened.

Prepare the rice and serve the seafood creole on it.

Source: Recipe adapted from Country Treasures from Virginia Farm Bureau Kitchens

Impossibly Easy Gourmet Clams

3 tablespoons butter, divided
2 cups chopped leeks, white part only
4 pounds small Virginia clams, rinsed and scrubbed under cold water
1 cup dry white wine
¼ cup chopped fresh tarragon
freshly ground black pepper to taste

In a large, high-sided sauté pan, heat 1 tablespoon butter over medium heat. Add leeks, and cook for 3-4 minutes until soft. Stir in clams and wine, then cover and simmer for 4 minutes or until clams have opened. Stir in remaining butter, sprinkle with tarragon, season with pepper, and serve immediately.

Source: Recipe adapted from the Virginia Seafood and Virginia Marine Products Board