Seafood Consumers

Seafood offers a variety of nutritious sources of protein from fish, lobster, crab and shrimp, snails, oysters, clams, mussels and scallops, and others such as octopus, squid and urchins and seaweed. Connecticut is a producer of many farm-raised and wild caught seafood options. Local seafood is sold at restaurants, retail stores and farmers markets across the state.

Learn more about:

Connecticut Farm Markets and Farm Stands: map
Seafood Harvest and Handling brochure
How to Shuck Shellfish: brochure | video
Seafood Nutrition Facts: website
Shellfish Nutrition Facts:
Seafood Consumption, Knowledge, Behaviors and Preferences of Connecticut Residents Report: PDF
NOAA Fisheries Infographics

Did you know?

The USDA Dietary Guidelines strongly recommend two seafood meals per week and most other health related organizations including the American Heart Association
FDA provides advice on which are the best seafood choices for breastfeeding moms and young children
American eats less than half the recommended amount of seafood
Over half of the seafood consumed globally is farmed-raised
Greater than 90% of seafood consumed in the U.S. is imported
The U.S. seafood trade deficit is $16.9 billion dollars.

Connecticut's Marine Shellfish

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