“The Connecticut Seafood Survey: Assessing Seafood Consumption, Knowledge, Behaviors and Preferences of Connecticut Residents” offers information to better understand current eating habits and how to get more seafood into Connecticut residents’ diets — especially shellfish, fish and seaweed from local waters.
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.
A newly-formed coalition of U.S. seafood industry organizations is launching a 12-week consumer marketing campaign to encourage Americans to eat more seafood during the coronavirus crisis.
The Bureau of Aquaculture issued the following notice about its status during the evolving COVID-19 virus situation.
This newly updated guide compiles information to help anyone get started in recreational shellfishing. It describes the types of shellfish (clams, oysters, etc.) found in this region and explains where to obtain permits, prices, contacts and other information specific to each Connecticut coastal town.
The 61st Essex Annual Shad Bake on June 1 drew hundreds to the waterfront at the Connecticut River Museum to dine on this spring’s catch of Connecticut River shad. Co-sponsored by the museum and the Rotary Club of Essex, this year’s event included Connecticut Sea Grant participation.
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.
Question & Answer with Tarsila Seara, assistant professor and coordinator of marine affairs at the University of New Haven
Two more recipes for Connecticut river shad.
Eating with the Ecosystem will host the third in a series of Food Boat cooking demonstrations and tastings at the New Haven Farmers Market on Oct. 24.