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Sea Grant is a leader in developing innovative technologies for all sectors of the seafood industry, including fishing, aquaculture, seafood processing and consumer safety. Research and extension efforts are focused on ensuring a safe and sustainable supply of seafood products for current and future generations.

 

Commercial fisherman sells Dungeness crab directly to consumer during Oregon Sea Grant's Shop the Dock program. Photo credit: Pat Kight.

 

SEA GRANT WORK IN SUSTAINABLE FISHERIES RESULTED IN*

19900

FISHERS ADOPT SAFE AND SUSTAINABLE FISHING PRACTICES

2000

PEOPLE TRAINED IN SAFE SEAFOOD HANDLING (HACCP)

2

PATENTS TO IMPROVE SEAFOOD RELIABILITY

9

NOAA NMFS-SEA GRANT FELLOWS

*Metrics reported in July 2017 for work conducted February 1, 2016 to January 31, 2017. HACCP = Hazard Analysis and Critical Control Points training is required for certification to handle and distribute seafood products. Florida Sea Grant secured two patents for technology they developed to 1) detect fake seafood products and 2) provide a rapid test for Neurotoxic Shellfish Poisoning.

Sustainable Fisheries Featured Impacts

Meet Sea Grant Sustainable Fisheries Experts


Michael Ciaramella

Seafood Safety and Technology Specialist, New York Sea Grant - Michael works with New York's seafood industry, regulatory agencies and food and nutrition professionals on issues related to seafood safety, quality and marketing.


"My background in aquaculture and food science will allow me to help New York compete with regard to cultured seafood as that industry continues to grow to meet the demands of the local and global seafood markets."

Gary Graham

Marine Fisheries Specialist, Texas Sea Grant - Gary primarily focuses on commercial fisheries bycatch issues by helping Texas fishermen meet gear regulations.


"Helping people. It’s just that simple. Interacting with people and helping them, that’s the heart of Sea Grant."

Gabriela Bradt, Ph.D.

Commercial Fisheries Extension Specialist, New Hampshire Sea Grant - Dr. Bradt's research aims to inform the use of invasive green crabs as a possible seafood product. This would help control the spread of the invasion, while also providing added income to local fishermen that are experiencing trouble with the current wild harvest fisheries.


"If we are going to have enough supply for restaurants and other markets...we need to be able to get a whole bunch of them [green crabs] to molt around the same time."

Sustainable Fisheries and Aquaculture Stories and News

Seafood Month: Researchers Explore Using Empty Oyster Shells to Decrease Acidic Seawater

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Seafood Month: Researchers Explore Using Empty Oyster Shells to Decrease Acidic Seawater

Oregon Sea Grant supported researchers place bags of oysters on different amounts of empty shells to see if the shells help the oysters grow better in acidified waters.

Seafood Month: West Coast Shellfish Industry Recognizes Consequences of Ocean Acidification

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Seafood Month: West Coast Shellfish Industry Recognizes Consequences of Ocean Acidification

A survey funded by Oregon Sea Grant found that more than 80 percent of respondents from the west coast shellfish industry agree that ocean acidification is having negative consequences on production.

Science Serving America's Coasts

National Sea Grant College Program
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