We are in Barnegat Bay. We are going to
sample some surf clams that we’ve got out on a farm. It’s a species that lives
on the continental shelf as part of a big fishery, hasn’t really been a farmed
species at this point. So we put some animals out in October this is now March.
We’re going back to sample and see how they did over the winter. Surf clams, it’s a native wild species. Is not cultured like oysters and hard clams are. Oysters typically are grown through most of the summer, that’s their big growth period. Surf clams are a little different. Something cool about
surf clams is that they grow in the winter time, which would allow us to keep our
full-time staff on through the winter. If this turns out to be a potential species
for growth and development, it could help create jobs, it could help create new opportunities for farmers and it can also create a local source of fresh delicious clams. Any diversification on the farm will strengthen the farm. If there’s a problem with one species that particular year you have this other
species to rely on, an additional market opportunity. This particular clam species,
the thing that we like the most about it is delicious. Chefs love interesting new
things, you know and butter clams are something that we definitely would be
able to market. We’d like to work with Rutgers, because Rutgers has an
Aquaculture Innovation Center down in southern New Jersey. There are wealth of
information, nothing like that in state or even out of state really exists. An
initiative like this really gets the ball rolling and allows us to try out
ideas and techniques and and have the power of the Rutgers brains behind it

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