If you’re an average Connecticut resident, you probably didn’t eat seafood more than once in the last week. But you might, if you knew more about how to prepare different types of fish, shellfish and seaweed, and where to buy local seafood.
Seafood
NOAA’s Milford lab provides key ingredient for shellfish farms
“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.
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.”
Food Boat bringing local seafood to New Haven Farmers Market
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.
Food Boat event introduces market-goers to scup
“If you end up liking our sample,” said Kate Masury, program director for the nonprofit group Eating With the Ecosystem, “go out and ask for it at your local market. By eating these local species, you’re helping reduce carbon emissions and you’re supporting local fishermen.”
Sea to table: fish, shellfish & sea vegetables from local waters
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.
Modeling Vibrio Window of Concern Can Benefit Shellfish Industry and Consumers
Mike Whitney, a marine scientist at the University of Connecticut, is working to help control or prevent possible outbreaks of illness from Vibrio parahaemolyticus, a bacteria normally present in sea water. When Vibrio concentrations rise during warm summer conditions, the harmful bacteria can accumulate in shellfish and cause illness for human consumers. Whitney leads a […]
Safe Handling, Storage,and Cooking Practices for Consumers of Molluscan Shellfish
A. Concepcion A brochure with instructions to help consumers keep seafood fresh and safe to eat after purchase. Click here. This brochure may be printed and distributed.
Enjoying Shellfish Means Keeping Them Cool
A. Concepcion A printable brochure about Vibrio bacteria and how to reduce your risk by handling seafood properly and keeping it chilled. Click here. This brochure may be printed and distributed.
Seafood Buying Guide
Nancy Balcom Make the right choices for your health, your dinner, and the environment! Download PDF