“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.
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.
Anoushka Concepcion, aquaculture extension specialist with Connecticut Sea Grant, is interviewed about kelp farming by WHYY public radio station Reporter Alan Yu for an episode of the podcast, “The Ocean and Us.”
“Regulatory Guidance for the Direct Marketing of Molluscan Shellfish in Connecticut,” a 13-page booklet, is now available for free download. It covers the shellfish distribution chain, marketing avenues, who can market directly to consumers, insurance, regulatory requirements and other topics.
Three aquaculture funding opportunities were recently released by the National Sea Grant Office, and as we have learned more, would like to share further thoughts with interested parties and potential applicants.
The efforts of Don Murphy, Richard Conant and other citizen scientists — also called community scientists — on municipal shellfish commissions are being highlighted by Connecticut Sea Grant as part of a NOAA Sea Grant initiative.
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.
An interview with Bob Pomeroy, fisheries extension specialist with Connecticut Sea Grant, appeared in “Fish Forever Progress Update,” a newsletter published by the international organization Rare, and is reprinted with permission from the editors.
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.”
The annual gathering of municipal shellfish commissions will take place from 9 a.m. to 2 p.m. Jan. 26 at The Sound School Aquaculture Center in New Haven.