Sustainable Fisheries and Aquaculture

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.

Browse our relevant topic area pages below, or scroll to learn how Sea Grant supports sustainable fisheries and aquaculture.

Meet the Experts

"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."

Michael CiaramellaSeafood 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.

"Shellfish aquaculture does a lot of great things; it raises food, provides habitat, and improves water quality. But, for me, it’s most about creating jobs in rural coastal communities and keeping these communities together."

William "Bill" Walton, Ph.D.Oyster Aquaculture Extension Specialist, Mississippi-Alabama Sea Grant - Bill provides technical advice for shellfish farmers, identifies areas in Alabama and Mississippi for oyster aquaculture and communicates aquaculture developments to the public.

"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."

Gabriela Bradt, Ph.D.Commercial Fisheries Extension Specialist, New Hampshire Sea Grant - Gabriela'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.

Story Highlights

Sea Grant invests in the development of sustainable marine and Great Lakes aquaculture businesses to help coastal communities maintain a safe and sustainable local seafood supply that complements, not replaces, wild-caught fisheries.

In the U.S., commercial aquaculture contributes to seafood supply by complementing wild fisheries. Aquaculture is the propagation and rearing of aquatic organisms for commercial purposes. It’s a great way of maintaining healthy and productive marine populations, species, ecosystems and coastal communities, and is a priority for the National Oceanic and Atmospheric Administration (NOAA).

Here at Sea Grant, we study oysters (a lot!), and we support hundreds of small businesses that grow, harvest, and serve oysters by providing training and technical assistance.

Fisheries is an integral part of the U.S. economy and is woven into many coastal communities. While up to 90% of seafood is currently imported into the U.S., Sea Grant works to support U.S. fisheries by connecting people with locally harvested bounty and by supporting those who provide it.

Like other perishable foods, foodborne illness caused by microorganisms or toxins is the primary food safety risk associated with seafood. Illness is usually associated with improper harvesting, handling, storage, or preparation. Seafood products that are often consumed raw, like oysters, have the highest risk. Other risks associated with environmental contaminants can be a concern for individuals, especially those who catch and eat their own fish or shellfish.

Eating seafood together is a central part of traditions for many coastal places and people. Sea Grant celebrates National Seafood Month with stories of the people behind the catch, helpful information on seafood safety, the scoop on aquaculture, and the impacts of Sea Grant aquaculture research. To finish it up, we’re celebrating the many delicious ways we eat and share seafood.

Sustainable Fisheries by the Numbers

*Metrics reported in Summer 2022 for work conducted February 1, 2021 to January 31, 2022. HACCP = Hazard Analysis and Critical Control Points training is required for certification to handle and distribute seafood products.