Aquaculture

NOAA’s Milford lab provides key ingredient for shellfish farms

“The Milford lab,” as it is known in the shellfish industry, is a main supplier of algae to shellfish farmers along the Atlantic, Pacific and Gulf coasts – and even worldwide. NOAA’s Northeast Fisheries Science Center has supplied algae free of charge to shellfish farms for more than five decades, drawing from collection of 230 strains, among them those that are most important for young oysters and clams.

Public hears of LIS Blue Plan impacts on new, current users

Commercial clammer Rosemary Louden asked how the Long Island Sound Blue Plan would impact the business that’s been in her husband Jay’s family for the past 100 years. At the May 14 public meeting on the plan, she learned that the historic Louden commercial shellfish beds in Greenwich are considered “significant human use areas” that would gain protection from any proposals that would impact them.

Toxins to templates: it’s all in shellfish commissioners’ world

Clams and oysters might seem like simple creatures, not bothered with cell phones, income taxes or the meaning of life. But for the humans overseeing how these animals are harvested, the condition of the waters where they live and their opportunities for growth in Long Island Sound, the lives of these bivalves are a complicated affair.

In pilaf, salmon, manicotti, kelp’s versatility impresses chefs

A small group of restaurant professionals gathered in the Sheraton hotel kitchen on Dec. 13 for an introduction to kelp cuisine from Jeff Trombetta, professor of culinary arts at Norwalk Community College. He’s been chopping, sautéing and consuming kelp for the past four to five years, developing recipes for what he believes could become chefs’ “new go-to vegetable.”