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  • About
    • Supporters
  • Consumer Seafood Information
    • Seafood Health Facts.org
    • Home Preservation
    • Home Recipes
    • Purchasing and Preparation
    • Resources (old Miscellaneous)
    • Sustainable Seafood Information
  • Seafood Industry Information
    • Guidelines & Regulations
    • Links and Seafood Information Sources
      • Aquaculture
      • Biotechnology Information
      • Distance Learning
      • Federal Agencies
      • Food Science Departments
      • Industry Associations, Councils, Institutes
      • Industry Services
      • International Seafood Agencies
      • Professional Societies
      • Sea Grant Organizations
      • Seafood Industry
      • Seafood Research
      • Sensory
      • Species Information
      • State Agencies
      • Traceability and Recall Information
    • Marketing
    • News & Publications
      • On-Line News and Listservs
      • Publications
      • Seafood HACCP - Mailing List
    • Processing
    • Product Development
    • Workshops and Training
  • Seafood Safety
    • Sanitation
    • Safety
      • Allergens
      • Environmental Contaminants
      • Food Terrorism
      • Health and Nutrition
      • Mercury
      • Microbiology
      • Oil Spill Information
      • Parasites
      • Seafood Safety
      • Species Substitution
      • Toxins
    • HACCP
    • HACCP Alliance
    • HACCP Listserv

Seafood Home Preservation

  • Canning Fact Sheets - Utah State U.
  • Canning Seafood (2011) - Oregon State University
  • Pickling Fish and Other Aquatic Foods for Home Use
  • Freezing Fish - U. Georgia
  • Freezing Clams - U. Georgia
  • Freezing Crab - U. Georgia
  • Freezing Lobster - U. Georgia
  • Freezing Oysters - U. Georgia
  • Freezing Scallops - U. Georgia
  • Freezing Seafood at Home - UC Davis
  • Freezing Shrimp - U. Georgia
  • Handling and Freezing Fish and Seafood at Home (2003) - LSU
  • Home Canning Smoked Fish (2001)
  • Home-Canning Smoked Fish - U. Florida
  • Home Food Preservation - Penn State Extension
  • Home Freezing of Seafood
  • National Center for Home Food Preservation - U. Georgia
  • Preparation and Preservation of Alabama Seafood - Auburn
  • Smoked Fish - Virginia Tech
  • Smoked Fish - Virginia Tech, (Part II, salting).
  • Smoked Fish - Virginia Tech. (Part III, micro)
  • Saving Your Catch - Auburn
  • Smoking Fish at Home - U. of Alaska
  • Smoking Fish at Home Safely - Oregon State U.
  • Spiced and Pickled Seafoods - UC Davis
  • USDA Complete Guide to Home Canning - National Ctr. for Home Food Preservation

Contact Info

College of Agricultural Sciences
Oregon State University
Corvallis, Oregon 97331

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SeafoodNIC
2001 Marine Dr. Suite 253
Astoria, OR 97103