Woods Hole Oceanographic Institution Sea Grant and partners proposed to support the aquaculture industry with challenges they experienced as a result of the COVID-19 pandemic using Sea Grant rapid response funding . Due to pandemic-related restaurant closures the market demand for oysters on the half-shell due fell dramatically early in the pandemic, which led to exploration of alternative markets for oysters . Specifically, the lack of oyster shucking capacity was addressed through technology that allowed the quality protein in the shucked meats to become more available. While value added products were explored with industry in oyster stuffing and smoked oyster spreads , the bulk of the oyster meats were frozen in pint (1 lb ) containers for food bank distribution with good success. Seventy-six oyster growers, 15 dealers and 4 processors participated in this portion of the project.
A second portion of the project focused on expanding market opportunities for shellfish growers to work with municipalities on shellfish enhancement projects. Massachusetts has robust recreational shellfish harvest with management at the local town level. The Sea Grant funding allowed four towns to work more closely with their community of growers to purchase overstock oysters and relay them to hard hit recreational fishery areas. Over fifty growers participated in this portion of the project forging lasting relationships to help manage shellfish resources locally.