Shellfish
Flipping the “genetic paradox of invasions”
A new study led by Carolyn Tepolt, an associate scientist of biology at Woods Hole Oceanographic Institution, is investigating the adaptive mechanisms of the green crab along the west coast of North America, where it has shown extensive dispersal in the last decade despite minimal genetic diversity.
Read MoreStudy Shows that Lobsters Can Detect Sound
A new study demonstrates that lobsters can detect low-frequency sound and suggests that anthropogenic noise could affect lobsters. The study comes out at a time when the construction of more offshore wind farms, with their associated underwater pile driving noise, is being considered in New England.
Read MoreMaine’s having a lobster boom. A bust may be coming.
WHOI working to address ocean acidification; protect region’s vital shellfish industry
A new report addresses the impacts of ocean acidification in Massachusetts and New England coastal waters on the region’s vital seafood industry.
Read MoreNOAA Live! Webinar: Oysters: Nature’s Vacuum Cleaner
Harriet Booth, Woods Hole Sea Grant and Cape Cod Cooperative Extension Sponsored by: NOAA and Woods Hole Sea Grant This…
Read More‘The Blob’: Low-oxygen water killing lobsters, fish in Cape Cod Bay.
While it was valuable data for the team of marine fisheries scientists, the Center for Coastal Studies and the Woods Hole Oceanographic Institution that were trying to solve the mystery of The Blob, it also told fishermen when oxygen levels were low and it was time to move to another spot.
Deciphering the Impacts of a Changing Ocean on Scallop Fisheries
WHOI biologist Rubao Ji and colleagues, along with scientists from NOAA’s National Marine Fisheries Service and UMass Dartmouth, study the spatial distribution patterns of the scallop catch to help determine the effects of a changing climate on the industry
Read More145 invasive European green crabs caught in Drayton Harbor
Washington Sea Grant is working with Carolyn Tepolt, a researcher at WHOI in Massachusetts, who studies population genetics and has the most extensive dataset on West Coast green crab populations.
Snapping Shrimp Pump Up the Volume in Warmer Water
As the ocean warms because of climate change, the louder din could mask other marine animals’ calls used to navigate, forage, and find mates.
Shrimp May Make Ocean Louder in Warming Climate
Small snapping shrimp make big noises and scientists from the Woods Hole Oceanographic Institution say the tiny crustaceans could make the ocean louder as it warms. Here’s why.
Warming oceans are getting louder
One of the ocean’s loudest creatures will get even louder and more troublesome to humans and sea life as the ocean warms.
Read MoreSpecial Seminar: Problems and Challenges Facing Open Ocean Shellfish Farming
Dan Martino, Cottage City Oysters and Martino’s Seafood, Martha’s Vineyard Sponsored by: Office of Technology Transfer
Read MoreClimate change doesn’t only mean rising oceans — your health is at risk, too
According to the Woods Hole Oceanographic Institution website, diarrhetic shellfish poisoning produces gastrointestinal symptoms, usually beginning within 30 minutes to a few hours after consumption of toxic shellfish. Although not fatal, the illness is characterized by incapacitating diarrhea, nausea, vomiting and abdominal pain.
Improving lives in East Africa through shellfish aquaculture
Shellfish aquaculture in the coastal waters of East Africa holds great potential to provide a stable, healthy source of protein and as well as new economic opportunities for entire communities, so long as up-to-date knowledge and equipment are available. To date, however, very little shellfish aquaculture is practiced in Zanzibar because of a lack of shellfish hatcheries, which provide shellfish seed to farmers, and a lack of technical knowledge about how to best farm and manage shellfish stocks.
Contribute to ProjectWHOI on behalf of ProjectWHOI Zanzibar:
https://projectwhoi.whoi.edu/home/zanzibar
With the help of this ProjectWHOI fundraiser, Hauke Kite-Powell will be able to increase seed production capacity at the hatchery to about 10 million clam seed per year, which should translate into additional income of $100/year for several hundred shellfish farmers in Zanzibar, many of whom are women supporting families. Hauke will also be able to send staff from U.S. shellfish growing companies supporting this project to Zanzibar to help train hatchery staff and growers. Most importantly, it will support the training of the next generation of hatchery operators and lay the foundation for expanding shellfish aquaculture along the coast of Tanzania and other parts of East Africa.
The funds raised in this campaign will enable Hauke Kite-Powell to supply much-needed equipment to bring the training hatchery up to full capacity and to support the travel of US shellfish farm trainers who will volunteer their time to train local technicians at the hatchery in Zanzibar.
Read MoreCracking the secret of green crabs
A feature story on Carolyn Tepolt, an assistant scientist in the WHOI Biology Department, and her research on the invasive green crab.
Aquaculture Site Prospecting: Using Ocean Observing, Remote Sensing, and Numerical Models to Inform Sustainable Ecological Aquaculture Expansion
Damian Brady, University of Maine Sponsored by: Biology Department
Read MoreMicroplastics in the Ocean – Separating Fact from Fiction
WHOI scientists weigh in on the state of marine microplastics science.
Read MoreNew Techniques Open Window into Anatomy of Mollusks
Woods Hole Oceanographic Institution (WHOI) scientists are using advanced medical imaging techniques and diagnostic tools to reveal the internal structures…
Read MoreShellfish
An aquatic animal, such as a mollusk or crustacean, that has a shell or shell-like exoskeleton.
Read MoreVibrio parahaemolyticus
(Adapted from the Centers for Disease Control and Prevention) Vibrio parahaemolyticus (V. parahaemolyticus or Vibrio p.) is a bacterium in…
Read MoreDo Microplastics in the Ocean Affect Scallops?
WHOI scientist Scott Gallager is making field observations and conducting lab experiments to explore the possible effects of microplastics in the ocean on marine organisms.
Read MoreJunk Food
An estimated eight million tons of plastics enter our oceans each year, yet only one percent can be seen floating…
Read MoreFeeling the Heat in the NW Atlantic
Rising temperatures along the bottom of the Atlantic Ocean will force American lobsters (H. americanus) farther offshore and into more northern waters, according to a new study led by researchers at the Woods Hole Oceanographic Institution (WHOI).
Read MoreCan Clams and Oysters Help Clean Up Waterways?
Towns in Cape Cod are looking to shellfish not only as culinary treats, but as a way to help clean…
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