Paddlefish Food Products

• Published in: Paddlefish Aquaculture pp. 179 - 208
• Main Authors: Mims, Steven D, Shelton, William L
• Format: Book Chapter
• Language: English
• Published: United States John Wiley & Sons, Incorporated 2015; Wiley; John Wiley & Sons, Inc
• Subjects: food and drug administration; hazard analysis critical control point; paddlefish caviar; paddlefish food products; paddlefish meat
• ISBN: 9780813810584; 0813810582
• DOI: 10.1002/9781119060376.ch6

This chapter provides information on paddlefish caviar and meat and their processing methods. It also provides information on governmental regulations and restrictions for paddlefish, to aid in advancing these products into a sustainable marketplace. Paddlefish are closely related to sturgeons, belonging to the same order of Acipenseriformes, and they have similarities in egg size, color, and taste to some sturgeon. The fatty acid composition of the polar and non‐polar lipid fractions of whole paddlefish fillets is presented. Paddlefish can be processed in a variety of forms to suit the consumer's preference. Most commonly, value‐added fish products are transformed into gourmet food items. The FDA serves as the main regulatory agency regarding the safety of seafood production. It implemented a mandatory Seafood Hazard Analysis Critical Control Point (HACCP) Regulation. This required the application of HACCP in the production and processing of seafood.