When you think of “farmed seafood,” what comes to mind? For many, the concept of aquaculture is still a bit of a mystery. However, a series of innovative mini-grants from NOAA Fisheries and partners is changing that – one farm tour, tasting, and classroom lesson at a time.
Nine unique projects across the U.S. recently concluded their missions to bridge the gap between the ocean and the plate. From “Talks on Tap” events in South Carolina where adults learn to shuck oysters, to student culinary teams in Washington winning competitions with farmed sablefish, these programs are proving that aquaculture education is best served with a side of hands-on experience.
By focusing on “merroir” – the unique flavor profiles of seafood shaped by its environment – and showing the ecological benefits of shellfish and seaweed farming, these small-scale initiatives are building a more informed, sustainable, and delicious future for American seafood.