The collapse of the lobster fishery in the late 1990s forced many lobstering families to find alternative ways to make a living on the water. While many transitioned into shellfish aquaculture, one lobsterman was interested in adding a new crop into his business: sugar kelp. DJ King (King Lobsters) cultivates shellfish and sugar kelp on his underwater leases. Anoushka Concepcion and Connecticut Sea Grant staff have been working with Mr. King, and others, to find successful ways to expand kelp farming in Long Island Sound. In this video, Mr. King briefly explains why he made the transition into kelp farming, what he most enjoys about farming kelp and some of the challenges he faces.
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NOAA Live! Webinar: Kelp Farming in Coastal Waters with Anoushka Concepcion and Holly Turner-Moore
Anoushka Concepcion, one of our Extension educators with Connecticut Sea Grant, and Holly Turner-Moore, from the Bridgeport Aquaculture High School, introduce students to Kelp Farming during their presentation in the NOAA Live! Webinar Series.
In pilaf, salmon, manicotti, kelp’s versatility impresses chefs
Story and photos by Judy Benson
After tasting rice pilaf with carrots, peppers and kelp, grilled shrimp wrapped in kelp leaves, baked salmon topped with leeks and kelp and manicotti stuffed with mushrooms and kelp, restaurant owner Chris Szewczyk is eager to incorporate the Connecticut-grown seaweed into his menu.
“It’s an exciting product,” said Szewczyk, owner of Taino Smokehouse in Middletown.
Standing nearby in the kitchen of the Sheraton Hartford South in Rocky Hill was Lydell Carter, sous-chef at the hotel restaurant. Between forkfuls of the various dishes, Carter said he, too, is a convert to the possibilities of cooking with kelp.
“I definitely see it’s very versatile,” he said. “I really liked it with the shrimp. I like the flavor profile and the texture.”
Originally posted on the Connecticut Sea Grant website.