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.
Leaders of partner organizations, town officials and individual stakeholders joined Connecticut Sea Grant on Oct. 5 for an on-the-water workshop aboard the Onrust, a replica of the vessel Dutch explorer Adraien Block sailed into Long Island Sound and the Connecticut River in the early 1600s.
“Community Buzz” show about Connecticut Sea Grant and its 30th anniversary celebration is being broadcast on SEC-TV Channel 12 for Thames Valley and Comcast subscribers.
The public is invited attend the 30th Anniversary Researcher Forum, which will take place from 10 a.m. to 4:30 p.m. in Room 103 of the Marine Sciences Building at UConn’s Avery Point campus.
The town’s commercial fishermen and Gambardella’s Wholesale Seafood hosted the first-ever open house on the town dock on July 28, inviting the public to learn about and sample seafood caught by local fishermen. The Saturday event was a prelude to the annual Blessing of the Fleet the next day.
The Spring-Summer 2018 issue of Wrack Lines focuses on local seafood, from newly abundant species to old favorites. Read how restaurants and markets are offering local seafood, availability of fish, shellfish and kelp, the experiences of a first-time clammer and some great recipes by Connecticut chefs.