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Visit Shellfish Dealer Application Forms
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Visit 2024 Aquaculture Harvest License (to harvest & sell aquacultured product) Application
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Visit Shellfish Sanitation and Management Forms
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Visit Sea Farm Loan: Financing for Maine’s Marine Aquaculturists
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Visit Rookie Mistakes for New Growers to Avoid
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Visit Oyster Bottom Culture Cost Analysis Spreadsheet
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Visit Medium-Scale Cultchless Oyster Crop Budget
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Visit Maine Department of Marine Resources Grants and RFPs
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Visit Long-term Outcomes in the Tech Transfer of Scallop Spat Collection Techniques, from Aomori Prefecture, Japan to Maine, USA
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Visit How to Install a Soft-shell Clam Farm
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Visit From Harvest to Table: The Perfect Shellfish
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Visit Evaluating the Liquidity/Cash Position of an Aquaculture Business: Using Cash Flow Statements
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Visit Disinfection for used shellfish equipment
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Visit Determining the Profitability of an Aquaculture Business: Using Income Statements and Enterprise Budgets
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Visit Best Management Practices for the East Coast Shellfish Aquaculture Industry
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Visit Aquaculture Business Planning
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Visit TIDE-MINDED CRITTER GUIDES
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Visit Best Practices for the East Coast Shellfish Aquaculture Industry
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Visit Seaweed Food Safety: Comparing Compliance with Preventive Controls for Human Foods and Seafood HACCP
Seaweed Food Safety: Comparing Compliance with Preventive Controls for Human Foods and Seafood HACCP
This guide was created to help the emerging seaweed industry understand the prevailing regulatory requirements surrounding the production of seaweeds as food. There are currently two regulations that are being used to regulate seaweeds at either the federal or state level: the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (GMP/PCHF) regulation and the Seafood Hazard Analysis Critical Control Point regulation. This guide will help the reader understand the similarities and differences between the two regulations and help the reader understand how their operation might be regulated.2023Sea Grant & National Seaweed Hub