Program Focus Area
Sustainable Fisheries and Aquaculture
Seafood is an integral part of the traditions and cultures of coastal South Carolina, and a demand for local seafood makes it a significant part of the economy. Expanses of salt marsh support the production of the state’s leading fisheries: shrimp, crabs, and oysters. Commercial marine fishing is also an important industry, as well as the collection of horseshoe crab blood for biomedical purposes.
How the Consortium Supports Sustainable Fisheries and Aquaculture
The S.C. Sea Grant Consortium supports research and outreach to generate and deliver science-based information and programs in response to the needs of local communities and decision-makers in the following areas:
- Human impacts on the coastal and marine ecosystems on which fisheries depend.
- Assessing the effects of changes in climate, hydrology, and circulation on fisheries recruitment and migration patterns.
- The threats of increasing population, land-use changes, and other pressures.
- Development of viable and sustainable marine fisheries technologies and practices.
- Access to waterfront infrastructure.
- Cooperation among fisheries and coastal property owners.
- Shellfish seed and seed transfers.
- Seafood industry associations.
- Navigating policy and regulatory processes.
- Safe and responsible practices for harvesting, handling, and marketing for seafood harvesters, wholesalers, and distributors.
- Determining the social carrying capacity for South Carolina fisheries and aquaculture.
Current Research and Outreach Projects
Fish Ageing Methods
Research Project: Innovative fish ageing methods for rapid detection of climate-driven changes in population demography. Read More >
2018-2019 Impacts and Accomplishments
The S.C. Sea Grant Consortium’s report of our successes in advancing sustainable fisheries and aquaculture in coastal South Carolina.
Resources by Topic
The S.C. Sea Grant Consortium’s published information and project results in areas related to sustainable fisheries and aquaculture.