(TRENTON) – The New Jersey Department of Agriculture (NJDA) today highlighted Jersey Seafood with a visit to Viking Village in Barnegat Light. NJDA Secretary Douglas H. Fisher and state and local officials took a dock tour and Secretary Fisher assisted chef Peter Fischbach in making a Jersey Seafood-based recipe.

“The Jersey Seafood industry is a tremendous benefit to the state’s economy with the responsible supply that is landed in our state each year,” Secretary Fisher said. “New Jersey is among the leaders in the country in several seafood categories because of facilities like this one here at Viking Village that offer our hard-working commercial fishermen a viable path to successful seasons year after year.”

New Jersey’s commercial saltwater fishing industry generated $6.2 billion in 2018 according to the National Oceanic Atmosphere Administration, placing New Jersey fifth in the U.S. in commercial fishing production.

Viking Village is dedicated to keeping local and U.S. fishermen fishing and harvesting responsibly. It is a leader in emphasizing responsibly caught fish and scallops, ensuring minimal impact on the environment and fish habitat. Viking Village works with the National Marine Fisheries Service, including the Fisheries councils and plays a major role in the management and cooperative research process.

“We have a thriving seafood industry here in New Jersey and we want to ensure that it can last for generations to come,” Viking Village General Manager Ernie Panacek said. “We believe New Jersey has the best seafood and we are continually updating our facility to make it more convenient for our fishermen.”

Fischbach is a classically trained chef and was formally trained at the Academy of Culinary Arts in New Jersey. He has had his recipes published in Gourmet Magazine, the Shore Gourmet Cook Book, and Central-States Healthy Helpings magazine. He has been the executive chef for numerous restaurants and now owns Fischbach Enterprises L.L.C. where he does new product development and restaurant consulting. Fischbach has been the champion of the New Jersey State Seafood Championship and has represented New Jersey in New Orleans for the National Great American Seafood Cook Off.

“The variety and freshness of Jersey Seafood available for chefs and restaurants continues to make it a delicious option for consumers,” Fischbach said. “I always enjoy creating recipes that bring in new patrons while also satisfying regular customers who appreciate the great taste and value of eating locally caught seafood.”

In 2017, the total seafood catch in New Jersey was 198.6 million pounds placing New Jersey 10th in the country for catch. New Jersey ranks No. 1 in the nation in Quahogs landed at 16.5 million pounds, second in Sea Scallops landed with 11 million pounds, second in Atlantic Mackerel landed at 2.8 million pounds, second in Surf Clam harvest with more than 18.3 million pounds, and second in Squid commercial landings at 24.9 million pounds.

Learn more about Viking Village at http://vikingvillage.homestead.com/.

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