“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.
Seaweed
CTSG to lead, partner on 4 aquaculture projects with $2M award
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.
Journal article highlights the CT Aquaculture Mapping Atlas
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.”
Norwalk harbor is setting for final on-the-water workshop
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.
Sea Grant marks 30th year with workshop in Thimble Islands
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.
Public radio podcast features CT Sea Grant’s Concepcion
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.”
2018 annual report highlights CTSG initiatives, outreach
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.
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.”
Little Narragansett Bay research probes a vexing community problem
Prof. Jamie Vaudrey and her colleagues in the UConn Marine Sciences Department have been involved in ongoing research to diagnose and find a solution to a nuisance algae, Cladophora, that has overtaken Little Narragansett Bay. In the latest phase of that research, Vaudrey is working with Prof. Julie Granger on a project to pinpoint the source of the nitrogen-laden nutrients getting into the bay that are fueling the explosive seaweed growth.
Public weighs in on plan for southeastern CT estuary reserve
The wide diversity of habitats is a key feature of the area of the southeastern Connecticut shoreline designated to be part of what could become Connecticut’s only National Estuarine Research Reserve,