Rutgers University researchers have made a discovery that could change the future of seafood farming in New Jersey. A study led by marine scientist Daphne Munroe has shown that Atlantic surf clams can be successfully farmed in the open ocean.
Her research, published in the North American Journal of Aquaculture, proves that offshore aquaculture is not only possible but promising. This method could help meet the increasing demand for seafood while protecting wild clam populations.
Offshore aquaculture could create new revenue streams for fishing fleets, support gear manufacturers and processors, and generate local jobs. The work offers proof of concept for a climate-resilient, scalable food industry that could help position New Jersey as a leader in the emerging blue economy.
“We’re among the first to show that offshore clam farming can really work,” said Munroe, an associate professor in the Department of Marine and Coastal Sciences in the Rutgers School of Environmental and Biological Sciences. “It’s exciting because it opens the door to a new kind of business for New Jersey’s farming and fishing industries.”
The study was funded by a grant from the National Oceanic and Atmospheric Administration (NOAA) and was done in partnership with commercial fishing companies.
“We didn’t do this in a lab,” Munroe said, emphasizing the importance of working with industry partners. “We did it in the real world, with real fishermen. That’s what makes the results so meaningful.”
Aquaculture is the practice of farming fish, shellfish and other aquatic organisms. It’s similar to agriculture, but instead of growing crops on land, farmers raise seafood in water. Most aquaculture takes place near the shore in protected bays or in artificial ponds and lakes.
These areas are easier to manage and safer from storms, but they are crowded with other user groups like homeowners and boaters and can be subject to poor water quality which can hinder farm operations. Offshore aquaculture avoids these challenges, Munroe said, by using the vast, cleaner waters of the open ocean, where there is more room and less potential for pollution.
Members of Munroe’s team wanted to test whether surf clams, which are large, hard-shelled shellfish that live buried in sandy ocean bottoms, could be raised offshore, where space is more available. The clams, commonly used in chowders and fried clam strips, are an important part of New Jersey’s commercial fishing industry.
Researchers placed more than 300,000 young surf clams into cages in ocean waters miles off the coast of New Jersey. They tested the clams in both spring and fall to see how the seasons affected their growth and survival.
The specially designed cages kept the shellfish safe from predators such as crabs and fish, which are common threats in the wild. The cages also helped reduce the buildup of sand and sediment, which can make their meat gritty.
By keeping the clams elevated off the ocean floor, the cages allowed cleaner water to flow through, resulting in clams with very little sand in their meat, making them ideal for eating steamed or on the half shell. In addition, the cages were built to withstand strong waves and rough ocean conditions, making them reliable even during storms.
