by Rhode Island Sea Grant | Mar 19, 2026 | Events, News, Students, Sustainable Seafood
Watch RI student chefs compete with local calamari! Enjoy free tastings, creativity, and celebrate the future of Rhode Island seafood. Join us on April 15 for the 2026 RI Seafood Cook-Off, where talented career and technical high school students from across the state...
by Rhode Island Sea Grant | Dec 3, 2025 | News, Research, Sustainable Seafood
Over 1,000 tons of microplastics have accumulated in the top five centimeters of the seafloor in Narragansett Bay. This puts seabed-dwelling organisms—and the predators that rely on them—at growing risk of exposure. With support from Rhode Island Sea Grant, University...
by Rhode Island Sea Grant | Dec 1, 2025 | News, Sustainable Seafood
Registration Opens December 1 DATES: Tuesday, January 20—Tuesday, April 28, 2026 (no class 2/17, 3/24 or 4/21)TIME: 6PM-8PMWHERE: University of Rhode Island Bay Campus/VirtualCOST: $250 Registration Extended Registration is $250 and is open December 1, 2025–January...
by Rhode Island Sea Grant | Oct 1, 2025 | News, Sustainable Seafood
Rhode Island’s seafood is more than a local delicacy—it’s a cornerstone of the state’s economy, culture, and food security. From oysters and quahogs to squid and scup, the industry sustains jobs, supports coastal communities, and connects consumers directly to the...
by Rhode Island Sea Grant | Jun 23, 2025 | Coastal Communities, News, Research, Sustainable Seafood, Uncategorized
New research highlights Vibrio risks in coastal seaweed habitats Opportunistic macroalgae like sea lettuce (Ulva) are increasingly common in coastal ecosystems. New research in Narragansett Bay found that these fast-growing species may harbor higher concentrations of...
by Rhode Island Sea Grant | Apr 22, 2025 | Events, News, Students, Sustainable Seafood
Dashes of tangy Meyer lemon or apple vinaigrette complemented the sweetness of shallots, spring peas, sweet potatoes, or carrots, while swirls of aioli or sauces added a creamy savoriness—all to bring out the flavor of locally sourced scup at the 2025 Rhode Island...
