Connecticut shellfish farmers who endured severe sales losses due to the COVID-19 pandemic are being offered the chance to earn income by working on a unique project to rehabilitate the state’s natural shellfish beds.
With national data showing Americans have been eating more fish and shellfish during the COVID-19 pandemic, a new report on a survey of Connecticut residents’ seafood consumption habits and preferences offers timely information seafood dealers can use to help make the increase permanent.
The National Oceanic & Atmospheric Administration has approved a network of state-owned properties and coastal waters in Lyme, Old Lyme, and Groton to be the site of the state’s first National Estuarine Research Reserve. This is the first major milestone in designating the area as the nation’s 30th reserve.
CBS This Morning Saturday explored the impact of the coronavirus on Connecticut oyster farming, as well as the history of the industry, in a segment broadcast on April 25.
Connecticut Sea Grant is encouraging teachers and parents to check out the many online educational resources available that can be used for virtual and at-home lessons about Long Island Sound and the larger marine environment.
Sales revenue for Connecticut aquaculture producers fell an average of 93 percent in February and March compared to the same period in 2019, and 70 percent of the workforce employed in shellfish, seaweed and finfish farming operations have been laid off due to impacts of the COVID-19 pandemic.
Beachcombing along the Connecticut coast can be a fun and healthy educational activity for families eager to get out outdoors while the COVID-19 virus keeps children home from school.
Adapt CT, an outreach partnership of CT Sea Grant and CLEAR, has been awarded a $2,978 grant to fund a student intern to work on a video about climate change in Connecticut.
“Managed Retreat in the Age of Climate Change,” a workshop that will be hosted by Connecticut Sea Grant and the UConn Center for Land Use Education and Research (CLEAR), has been rescheduled to Nov. 13 due to the COVID-19 virus.
Create a trade association to spearhead marketing. Develop solutions and strategies to extend the shelf life of seaweed. Recognize that seaweed isn’t like other seafood — it’s competing for space on the dinner plate with vegetables, Ideas like these were in abundance at the National Seaweed Symposium.