kelp

8 research projects seek to improve management of LIS

Eight research projects that will examine various facets of the water chemistry and habitat quality of Long Island Sound and potentially yield more effective management decisions have been awarded more than $2.8 million in federal funding through the Long Island Sound Study Research Grant Program.

Symposium looks to shape bright future for seaweed farming

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.

1st food safety guide for seaweed may help product advance

Connecticut-grown kelp is a little like an unopened packet of summer squash seeds left on a shelf after planting season has passed. While its potential to become a mainstay of restaurant and home-cooked meals has been promoted in recent years by growers, the media, and others, the reality hasn’t caught up. But a newly published guide could help change that.

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.”

Sea Grant-supported science is showcased in daylong forum

The keynote speaker at CTSG’s 30th Anniversary Research Forum used an anecdote about a Norwalk bridge project to show how the work of scientists provides the foundation environmental advocates need to persuade lawmakers to take actions that benefit Long Island Sound and its watershed.