Aquaculture Extension Specialist Anoushka Concepcion explained the promise and challenges of kelp farming in Long Island Sound for two news outlets.
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.
“A Guide to Marine Aquaculture Permitting in Connecticut,” a handbook about the regulatory process of commercial shellfish and seaweed aquaculture, is now available for viewing and download.
As part of the National Sea Grant program’s $16 million in awards for collaborative aquaculture projects, Connecticut Sea Grant will lead two major new aquaculture initiatives and be a key contributor to two additional projects.
The latest issue of the Journal of Shellfish Research highlights the Connecticut Aquaculture Mapping Atlas in an article titled, “Shellfish Aquaculture Map Viewers: An Assessment of Design, Data and Functions to Inform Planning and Siting in the United States.”
Connecticut Sea Grant hosted the final in a series of four on-the-water workshops celebrating its 30th anniversary on July 26 on Norwalk Harbor. Seven speakers and 24 passengers toured the busy harbor aboard Spirit of the Sound, the Maritime Aquarium of Norwalk’s hybrid electric vessel.
Connecticut Sea Grant continued the yearlong celebration of its 30th anniversary with an on-the-water workshop aboard the Volsunga IV in the Thimble Islands of Branford on June 7.
Anoushka Concepcion, aquaculture extension specialist with Connecticut Sea Grant, is interviewed about kelp farming by WHYY public radio station Reporter Alan Yu for an episode of the podcast, “The Ocean and Us.”
Learn about Connecticut Sea Grant’s activities in seafood production and consumption, workforce development, hazard-resilient communities, ocean and coastal literacy and research, healthy coastal ecosystems and economy and research in the 2018 Annual Report summary.
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.”