New York Sea Grant has been coordinating a Seafood Processing and Marketing Task Force with Federal, State, and Local agencies, industry groups and extension personnel to address hurdles and opportunities for alternative marketing strategies for seafood in NY State. 

While a variety of resources exist outlining best practices and alternative strategies for marketing seafood products, the specifics of marketing within every state varies significantly due to differences in infrastructure and regulations. Using existing resources and reviewing current regulatory requirements and guidelines the task force has created a series of resource guides that outline the requirements for processing and marketing seafood in New York.

The resources developed include 3 regulatory guides and 9 supplementary resources that provide more detail on the strategies and requirements outlined in the regulatory guides.  

Also see ... Seafood Guides—Webinars

Guides 1-8

Seafood Guide 1: New York Food Labeling Requirements | English | Spanish

Seafood Guide 2: Enhancing Seafood Safety and Marketability | English | Spanish

Seafood Guide 3: Seafood HACCP | English | Spanish

Seafood Guide 4: Good Manufacturing Practices (GMPs) | English | Spanish

Seafood Guide 5: Sanitation | English | Spanish

Seafood Guide 6: Allergens and Cross-Contact | English | Spanish

Seafood Guide 7: Marketing Seafood | English | Spanish

Seafood Guide 8: Best Practices for Seafood Delivery and Mailing | English | Spanish

Regulatory Guides

Regulatory Guide to Marketing Farmed Seafood in New York | PDF

Regulatory Guide to Bivalve Molluscan Shellfish Marketing in New York | PDF

Regulatory Guide to Marketing Wild Caught Seafood in New York | PDF

Other Guides

Opportunities for Seafood Marketing and Sales on Long Island | PDF