From wild shrimp to land-based fish farms, Georgia’s aquaculture future is full of potential.
The Farm Monitor takes us along to see the teamwork it takes to truly make a splash.
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Smoke in Chimneys hatchery’s partnership with a local restaurant is helping bring farm-raised fish to the table in Roanoke. Real Virginia takes us there to learn more.
Processing slowdowns and invasive species add pressure during peak harvest
Shells from restaurants are collected, cleaned, and returned to the water, where they can support new growth.
Seafood producers gain expanded access to USDA support programs.
This third-generation seafood family transitioned from shrimping and now produces millions of oysters each season along Texas’ Gulf Coast.
At the Port of Brownsville, shrimpers are facing rising operating costs and increased competition, but many shrimp producers and local lawmakers remain optimistic about the industry’s future.
