Saving Seafood

ALASKA: Seagrant launches Alaska Oyster Voyage interactive map and logging tool to encourage oyster consumption

September 5, 2026 — University of Alaska Fairbanks-based Alaska Sea Grant launched the Alaska Oyster Voyage this summer, encouraging patrons to both taste and log different oysters across the state from varying vendors.

The program is in partnership with the Alaska Shellfish Growers Association. The two organizations created a digital “Alaska Oyster Trail” that’s interactive for users to navigate guided oyster farm tours, raw bars, and oyster vendors – similar to projects done in Maine and North Carolina.

Read the full article at SeafoodSource

FLORIDA: Florida accepting public feedback on Big Bend oyster management

August 26, 2026 — The Florida Fish and Wildlife Conservation Commission (FWC) is seeking public comments on how it should manage oyster harvesting in the Big Bend region of the state.

Once a successful commercial fishery, the Big Bend lost roughly 66 percent of its oyster reefs between 1982 and 2011. The region also faced additional pressure following the collapse of the oyster population in Apalachicola Bay in 2013, with annual Big Bend harvests peaking in 2017 with 60,000 bags sold. Landings have significantly decreased since, with the total bags sold not surpassing 10,000 bags in either of the last two years. There were only 32 commercial harvesters in 2025.

Read the full article at SeafoodSource

Invasive green crabs are bad for the environment so New Englanders are starting to eat more of them

August 26, 2026 — As a morning fog lifted over Maine’s York River, Mike Masi and his two interns stood on a dock sorting through a mound of one of the region’s most despised crabs and hoped to find a few that would end up on a gastronome’s plate somewhere in New England.

The trick is to identify invasive European green crabs that are about to shed their hard shell, or molt, revealing a softer exterior that has the feel of a leather couch, and are popular at restaurants. Not only do these green crabs fetch more money — Masi can get $3 a crab at market compared to as little as 8 cents for a hard shell — but catching them provides a service of sorts to the ocean’s ecosystem.

“Just about everyone hates them and we’re trying to turn them into a premium seafood product,” said Masi, whose company, shell+claw, is the only one that commercially cultivates these crabs.

Masi, a 45-year-old former marine science teacher, is part of a growing movement across New England aiming to lessen the crabs’ destructive impact by developing new markets. Others are putting green crabs in pet treats, fish sauce and even a line of green crab whiskey in New Hampshire.

The green crabs, Carcinus maenas, made their way from Europe to the East Coast in the ballast waters of ships hundreds of years ago. Numbering in the tens of millions, they outcompete Atlantic rock crab and juvenile lobster, destroy eelgrass beds and undermine salt marsh banks. They also are costing the region’s shellfish industry tens of millions of dollars each year, as they eat mussels, oysters and soft-shell clams.

Read the full article at ABC News

MAINE: Gratitude for our sea farmers

August 22, 2026 — Cultivating food for human consumption is among the most noble and important jobs in society. Harnessing the resources gifted to us by nature and turning them into delicious meals for our neighbors and visitors is a challenging task, and farmers—of both the land and sea—deserve our gratitude.

Our pristine waters produce the most exquisite seafood on the planet. The flavors of our farmed oysters, mussels, and salmon are desired by the finest chefs in America and envied by seafood producers all over the world. Maine’s sea farmers are the ones who make it possible for us to be nourished by this local, sustainable, and delicious food.

The Maine Farmed Seafood Coalition consists of over 50 businesses and industry support groups—including seafood farmers and dealers, banks, educational institutions, and nonprofits. Our goal is to tell the authentic stories of sea farmers and educate the public about the opportunities aquaculture presents for our economy, communities, and ecosystems.

Read the full article at Bangor Daily News

MAINE: They wanted to restore wild oyster reefs to the Maine coast. Could it be done?

August 19, 2026 — A team in Phippsburg has been working for nearly a decade to get wild oysters to regenerate in Maine’s cold, turbulent waters.

On a sticky August morning in Phippsburg, Cait Cleaver, an assistant professor of environmental studies at Colby College, crouched along a section of rocky shoreline that framed a circular expanse of deep green seawater. She gently brushed aside strands of thick seaweed to reveal a large oyster nestled between two boulders.

“We’ve got 50 percent algae cover, acorn barnacles, and 100 percent rock,” Cleaver reported to her summer intern. “And we’ve got one live 55-millimeter American oyster!”

Less than three inches long, the oyster didn’t look like much. But it was evidence of something Cleaver and her team had been looking for for years: a wild oyster that had successfully grown from free-floating larva and survived the winter.

For the past seven years, Cleaver has helped run The Basin Oyster Project, a collaboration initially started by The Nature Conservancy. The project’s long-term goal is to restore wild oysters up and down the Maine coast. More immediately, that means getting oysters to survive and spawn on their own in the Basin, a deep, protected saltwater inlet on the New Meadows River, creating a self-sustaining reef.

Wild oysters were once prevalent along the coast of Maine, but had largely disappeared by the early 1900s, victims of overharvesting by European settlers, pollution and rising sea levels, which brought in cold water and predators. The state has been trying to re-establish oyster populations in Maine since the late 1940s, but they have struggled to take hold at scale.

Read the full article at the Maine Monitor

OREGON: Oregon’s Newest Food Trail Highlights Local Seafood and the People Who Catch It

July 29, 2026 — From dock to plate, the Oregon Coast Seafood Trail puts the people behind the catch at the center of every meal. While much of the seafood consumed in Oregon comes from outside the country, Oregon’s newest trail highlights where you can enjoy Oregon-landed seafood that directly supports local fisheries. The trail guides travelers to vetted eateries, restaurants, seafood markets, food carts and dockside retailers that prioritize local seafood.

Central to the trail is the idea of “Oregon-landed” seafood, meaning the catch was delivered to a port in Oregon. Oregon’s fisheries are among the most sustainably managed in the world, with species like pink shrimp, albacore tuna, groundfish and Dungeness crab certified for responsible harvest. Additional local species — including Pacific halibut, salmon, oysters, clams and sea vegetables — round out the diversity of Oregon’s coastal waters and ensure every meal reflects the region’s bounty.

Each stop along the trail offers a window into the working waterfronts that sustain coastal communities. A dynamic map helps travelers sort stops by region, business type, seasonal events and more. The trail allows visitors to time their trip with the commercial crab season, albacore tuna runs or opportunities to buy directly from the docks. Along the way, visitors can explore coastal eateries, seafood markets and other businesses where transparency, sustainability and local sourcing are part of the story.

Read the full article at South Sound

MASSACHUSETTS: We’ve all but wiped out wild oysters. Bringing them back could help solve some big problems.

July 27, 2026 — On a beautiful June day, Caroline Larsson is navigating down the Little River, in Mashpee, toward Hamblin Pond. She’s a Senior Shellfish Technician for the Town of Mashpee, and she’s piloting ten-thousand live oysters to a man-made reef.

“Right now we’re dumping some of our oysters from last season onto the culch that we placed in November, hoping that they’ll start to reef, start to spawn, and we can get a natural set here, which would be really great,” she explained.

Onboard to spread the oysters are Mashpee Shellfish Constable Chris Avis, Natural Resources Officer Tyler Grady, and Dan Goulart, coastal project manager for The Nature Conservancy in Massachusetts, who says the state’s coastal communities are vulnerable.

“Millions of people are in jeopardy of either having a loss of infrastructure or a loss of personal property,” Goulart said. “So investing in nature-based approaches to coastal resilience and biodiversity is really a big bet for the Massachusetts [TNC] chapter right now.”

Instead of building gray infrastructure like seawalls, Goulart said restoring natural habitats like oyster reefs – as well as salt marshes and seagrass beds – can provide similar protection, while also improving water quality and promoting fish habitat.

Read the full story at NHPR

MARYLAND: Maryland DNR launches online commercial fishing license renewals

July 24, 2026 — Maryland commercial watermen can now renew their fishing licenses online for the first time.

The Maryland Department of Natural Resources has added commercial license renewals to its MD Outdoors licensing system, allowing eligible license holders to complete the process without visiting a service center.

The new online option is available only for renewing existing commercial licenses and permits. New licenses, transfers and oyster tag requests must still be handled through a DNR Licensing Service Center.

Watermen with striped bass tag fees or nonresident surcharges must pay those charges online before completing their renewal.

Read the full article at WBOC

NOAA scientists set sail on landmark West Coast Ocean Acidification survey

July 21, 2026 — The following was released by the Pacific Marine Environmental Laboratory, National Oceanic and Atmospheric Administration:

On July 20, 2026, researchers embarked on the NOAA Ocean Acidification Program’s West Coast Ocean Acidification mission (WCOA 2026). Departing from San Diego aboard the University of Alaska, Fairbanks (R/V) Sikuliaq, the team will travel north to Washington, adding important new observations to NOAA’s long-term monitoring of ocean acidification and its impacts on marine resources.

WCOA 2026 will couple ocean chemistry, biology, and physics to build a more comprehensive view of how extreme events impact biogeochemistry and ecosystems.

“Results from past WCOA cruises have provided novel insights into acidification rates and impacts in coastal and estuary habitats that provide our nation with rich fish and shellfish resources,” said Dr. Simone Alin, Supervisory Oceanographer, NOAA/PMEL. Resource managers and harvesters can use this information to inform fisheries management decisions.

This intensive 30-day coastal research cruise aboard the 261-foot research vessel offers scientists a unique opportunity of sampling during an El Niño that is on track to become one of the strongest on record. El Niño brings warmer water and can alter upwelling and precipitation patterns in the region. Phytoplankton and zooplankton communities will follow these warmer waters, which impacts food webs and fisheries as seen during past marine heatwaves.

Two days after the Sikuliaq departs, the PMEL SeaTrac will head south from Washington to collect added coastal measurements during peak ocean acidification and hypoxia season and pick up any El Niño signal that may have made to the northern California Current System this summer. These OA cruises provide critical high-quality data for the U.S. Coastal Large Marine Ecosystems, and are essential for modeling and forecasting changes in ocean acidification and hypoxia to better prepare for future impacts to valued fisheries and ecosystems.

Led by researchers at the University of Washington’s Cooperative Institute for Climate, Ocean, & Ecosystem Studies and PMEL, researchers will collect high-quality ocean chemistry data, phytoplankton, zooplankton, and other observations. Scientists will also collect environmental DNA, which can reveal the diversity and abundance of ocean life in different ocean conditions.

Data collected during WCOA 2026 are essential for validating models and forecasts of ocean conditions like J-SCOPE. This short term (six to nine month) forecast is used for the California Current Integrated Ecosystem Assessment. High quality ocean carbon chemistry data is required to forecast the saturation state of calcium carbonate, the mineral building block used by shellfish like Dungeness crabs, clams, and oysters.

Other coordinated regular coastal fisheries surveys, including the California Cooperative Oceanic Fisheries Investigations (CalCOFI) enhance the impact of WCOA 2026. By conducting biological net tows at established stations, researchers will gain high-quality data on marine life.

Ultimately, the data collected through WCOA 2026 will serve as a foundational benchmark for monitoring, modeling and research in the region. These data will provide calibration information for sensor networks designed to fill measurement gaps between research cruises. With the potential for sampling to occur as ocean conditions change with El Niño, NOAA and our partners will be able to better understand how extreme conditions alter vital marine resources like Dungeness crabs, krill, plankton and other fisheries.

LOUISIANA: One of more than 60 seafood samples tests positive for oil in Gulf

April 23, 2026 — More than 60 samplings of Gulf aquatic life have been tested for oil, and samples have come back negative.

Louisiana Offshore Oil Port, known as LOOP, learned Feb. 26 of a leak from one of its offshore facilities about 18 miles out from Port Fourchon. About 750 barrels of heavy crude oil were spilled into the Gulf, according to news releases from the company.

The U.S. Coast Guard reported in a March 17 news release that roughly 95 barrels of the oil remained uncollected in the Gulf of Mexico, which was renamed the Gulf of America by the U.S. Government.

Samples were taken from blue crabs, oysters, Spanish mackerel, black drums, spotted sea trout, red drum, as well as brown and white shrimp. They were taken between March 19 and April 1.

Read the full article at Daily Comet