Resources
Discover lay-friendly resources about Aquaculture in the Southeast United States! Our curated database includes resources for the general public, seafood lovers, educators, extension personnel, and folks in the service industry.
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Crawfish in Louisiana
This video highlights Louisiana’s crawfishing season, exploring the crawfish industry and its role in local food culture. Viewers learn how crawfish are harvested and prepared while following a step‑by‑step demonstration of making homemade crawfish jambalaya, connecting fisheries knowledge, seasonal seafood, and nutrition through a traditional Louisiana dish.
Soft-Shell Crab Production in Louisiana
This video demonstrates blue crab aquaculture and production concepts, showcasing methods used to grow and manage blue crabs in controlled systems. It highlights practical considerations for farming and fishery operations and is frequently referenced as an example for planning sustainable blue crab aquaculture projects in the southeastern United States.
Oysters Ag Mag
This educational booklet focused on oysters and is designed for students. The resource introduces oyster life cycles, their role in coastal ecosystems, and differences between wild and farmed oysters. It also explores how growing location affects taste and includes oyster production vocabulary and a regional map. The reader can be used digitally or printed for classroom use.
Louisiana Crawfish
Louisiana Crawfish is an industry and education hub dedicated to promoting Louisiana’s crawfish sector. The website provides information on crawfish farming, harvesting, processing, and preparation, along with recipes and cultural context. It supports consumer awareness and industry outreach while highlighting the environmental, economic, and culinary importance of crawfish in Louisiana.
An Integrated Approach to Aquaculture
This high school curriculum introduces aquaculture as the farming of aquatic plants and animals for food and restoration. Students explore sustainable seafood production through an Integrated Multitrophic Aquaculture (IMTA) system, learning about aquaculture design and the marine species being cultured. The curriculum connects aquaculture to biology, technology, economics, and environmental stewardship.
Carreras en Biología Marina
This Spanish‑language Datos Marinos fact sheet from Puerto Rico Sea Grant explains the presence of mercury in fish and shellfish and why it can be a concern for certain consumers. It describes where mercury comes from, how it bioaccumulates through aquatic food webs, and which groups may be more vulnerable. The resource also shares guidance on enjoying seafood safely while managing potential health risks.
Can science and business work together to save the ocean?
This resource is an adapted scientific article from Science Journal for Kids that explains how scientists and large seafood companies can work together to protect the ocean. Written for student readers, it focuses on the problems of overfishing and unsustainable aquaculture, and how these threaten marine ecosystems and food supplies. The article describes how sharing scientific knowledge with businesses can lead to actions that support both environmental sustainability and the seafood industry.
Do You Know the Fish You’re Eating? Lesson Plan
This PBS classroom activity engages students in researching the types of fish sold in their communities and examining where those fish come from. Designed for middle and high school learners, the lesson introduces seafood as a food source and industry while encouraging critical thinking about overfishing, sustainability, and consumer seafood choices.
Sustainable Seafood | EcoSense for Living
This PBS video, set in New Orleans, Louisiana, explores how seafood can be produced and enjoyed in ways that support long-term sustainability. It highlights community efforts to promote responsible choices, including buying local seafood, understanding wild-caught versus farm-raised options, and trying underused species. The resource helps viewers connect everyday food decisions to the health of coastal ecosystems and fisheries. It includes educational standards and support material for classroom use.
Raw Oysters and Clams: The Ins and Outs of Their Consumption
This fact sheet describes how oysters and clams live, how they feed by filtering water, and why water conditions matter when they are eaten raw. It outlines common handling practices, explains cooking methods, and shares general guidance for consumers to make informed choices based on sourcing, handling, and preparation.
Disclaimer: The content contained herein is for informational purposes only. The Southeast Aquaculture Communications Collaborative does not endorse the content and does not guarantee the accuracy, completeness, or usefulness of the information. The Southeast Aquaculture Communications Collaborative does not accept liability for any injuries or damages caused by those acting upon or using the content contained on this website.