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.
Shellfish
Workshop focuses on messages about coastal ocean acidification
Coastal regions that are some of the most productive areas for fish and shellfish harvests are seeing changes in water chemistry that are in part associated with atmospheric emissions of carbon dioxide. What those changes will mean for coastal communities and deciding how best to respond to them was the purpose of a three-day workshop April 10-12.
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 […]
Molluscan Shellfish Brochure for Consumers
Free brochure describes safe handling of molluscan shellfish to keep them fresh and safe to eat. Download here
Safe Handling, Storage,and Cooking Practices for Consumers of Molluscan Shellfish
This brochure contains instructions to help consumers keep seafood fresh and safe to eat after purchase. Brochure can be downloaded here. This brochure may be printed and distributed.
Enjoying Shellfish Means Keeping Them Cool
A printable brochure about Vibrio bacteria and how to reduce your risk by handling seafood properly and keeping it chilled.
Shellfish Aquaculture and the Environment: an Executive Summary
Sandra L. Shumway, ed. 2011. A summary of key issues and state of the science with respect to shellfish aquaculture and the environment, as presented in Shellfish Aquaculture and the Environment. Wiley-Blackwell. Free. Download here.
Genetic Approaches for the Culture and Restoration of Bay Scallops
This manual addresses techniques and technology for developing genetic lines and genetic strategies to improve culture, stock enhancement, and restoration of the bay scallop.
Seed Oystering
T. Getchis, L. Williams, and A. May An 8-page introduction to seed oystering, written for Connecticut citizens, including history, ecology, equipment and techniques and information on regulations. Illustration of the oyster life cycle. Revised for 2007 Download PDF
Shellfish Aquaculture Industry Assessment
T. S. Getchis This 12-page illustrated bulletin is a summary of the needs of the shellfish industry in Connecticut, USA. Free. Send for print copy or Download PDF