Overview of the Regulatory Process (Shellfish and Seaweed Aquaculture)

There are three main steps that comprise the regulatory process for marine aquaculture, including:

  1. Permission to use the space; involves:
    • Issuing an agreement called a lease or license
  2. Permission to place gear or structures; involves:
    • Required for use of fixed gear such as bags, cages, longlines, upwellers, etc.
    • Review for Potential Impacts to Significant Human Uses
    • Review for Potential Impacts to Protected Species and Habitats
  3. Business Operations Authorization; involves:
    • Shellfish Sanitation Training
    • Facility and Vessel Inspection
    • Shellfish Sales Licensing

Regulatory authorities 

  • David Carey | CT Department of Agriculture, Bureau of Aquaculture | (203) 874-0696 | The director of the CT DA/BA serves as the State Aquaculture Coordinator and is the liaison for all aquaculture activity and interacts with all other local, state, and federal regulatory authorities.
  • Shannon Kelly | CT Department of Agriculture, Bureau of Aquaculture
  • Kim Czapla | CT Department of Energy and Environmental Protection (CT DEEP)
  • Peter Francis | CT DEEP, Boating Safety Division
  • Bruce Williams | CT DEEP, Fisheries Division
  • Cori M. Rose  | US Army Corps of Engineers
  • Town Shellfish Commissions | Click here for individual town contacts

Guidance for Site Selection, Permitting, Sales and Farm Management

Application Forms

Required forms - Permission to use space     

Required forms - Permission to use gear systems

Required forms – Production licenses allowing sales of aquaculture products

Required Training – Hazard Analysis & Critical Control Points (HACCP)

All aquaculture operations are required to have someone trained in seafood sanitation. The Connecticut Sea Grant program offers this course in the spring and fall. Plan early as courses do fill up quickly. See:  https://seagrant.uconn.edu/focus-areas/sustainable-fisheries/seafoodsafety/ for basic seafood HACCP class. For info, contact Nancy Balcom nancy.balcom@uconn.edu at (860) 405-9107.

    Seafood Safety Training

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