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Hello, members and friends!

Fall has come again! This year has gone by quickly, hasn't it? We'll be in the season of holiday parties and warm chowders again before you know it. But in the meantime, we've got a lot going on at the office - from events to new staff, there's a lot we have to catch you up on. Keep reading! 
Member Feature - CMAR

The Centre for Marine Applied Research (CMAR) leads research projects that support the sustainable development of coastal resources in Nova Scotia in collaboration with industry, government, communities, and other marine user groups. CMAR is an independent division of Perennia, the provincial agriculture development agency.  

CMAR collects and analyzes biophysical and socio-economic data that provides the foundation for science-based decision making and fosters innovation necessary to advance the long-term sustainable development of the fisheries and aquaculture industries.  

Coastal Monitoring - CMAR measures environmental conditions such as temperature, dissolved oxygen, and salinity to assist aquaculture operators in choosing optimal locations for fish, shellfish, and marine plant cultivation, and to improve the productivity of current operations.

Asset Mapping – CMAR developed an interactive map that illustrates utilities, environmental features, urban amenities, and biologically significant areas to support economic development. 

Climate Change Readiness - CMAR is conducting a climate change vulnerability assessment of Nova Scotia’s fisheries sectors and dependent communities to inform provincial and industry preparation for climate change.  

Public Accessibility to Data – CMAR processes and publishes data for public access on Nova Scotia’s Open Data Portal and the Canadian Integrated Ocean Observing System (CIOOS), including summary reports published on their website.

Magazine Release November
We have extended the deadline for advertisements until October 22nd to reserve a space while we continue to work on the magazine layout - this is the absolute final deadline for ad space reservation. The deadline to receive ad content is October 29th.

The Sea Farmer Magazine is an annual publication that is widely distributed across the province free of charge to our members, government, service providers, and at conferences and trade shows. It is also available as a digital download on the seafarmers.ca website. The content acts as a voice for the industry and showcases the innovation and economic impact of this valuable sector.

Don't miss your chance to take advantage of this unique opportunity to have a year-long promotion for your product or service. Please contact outreach@seafarmers.ca for ad sizing and pricing.
Oyster Cafe
The premier North American networking event - formerly known as the Atlantic Canadian Oyster Export Café - is returning! Come February, oyster farmers from across Canada now have the opportunity to meet with buyers and restauranteurs from New York in this three-day extravaganza in the heart of The Big Apple.

Discussions are currently taking place as to if the event will be primarily online or not. Please look out for future announcements.

If you are a farmer interested in participating, we suggest using the links below to register and follow the social media page to keep up-to-date on the latest news.
Register Here
Facebook Page
New Team Member
The Aquaculture Association of Nova Scotia has welcomed a new Research and Development Manager! Please give a warm welcome to Kate Collins, M.Sc, who joined us on October 12th. 

For the past ten years, Kate has worked as a Research Associate and Community Innovation Lead at NSCC. Kate has worked directly with our Nova Scotia seafarmers community for many years, and we're thrilled to have her join the AANS team. Laura, our former R&D Coordinator, has entered a new chapter in her career with Dalhousie University. Thank you Laura, and welcome to Kate!
Minister's & Seafarmer's Conference
We're accepting applications for booths and sponsorships for the 24th Seafarmers Conference, taking place (hopefully) in person next February! For more information on what is available, please consult the attached PDF. 
Conference Information
Request Placement
Amendment & Farm Development Poll 
As part of our new Aquaculture Sector Council initiative, the Association is conducting a survey of farmers to get a better insight into our members, their applications, and boundary amendments. The information we collect in this survey is extremely important in helping us advocate for a better regulatory process and to see where there are gaps in employment so we can develop strategies to attract people to the industry. 

The survey is only 8 questions long, and should only take about 5 minutes of your time. We hope that you will take the time to complete it so we as an organization can work better for you!
Click Here
Local Seafood Recipe
I don't think I've ever met a scallop I didn't like. Or, at least not one with that was seasoned with a sweet-savory type of sauce like these are. This local recipe is from Roland Glauser of the Charlotte Lane Cafe in Shelburne - they recommend using fresh live scallops in the shell with roe in, sourced from Indian Point Marine Farm!

Seared Scallops with Sesame Ginger Orange Marmalade 

Ingredients:

24 scallops (under 10 or 10/20 size)
sea salt to taste

Marmalade

1/2 cup orange marmalade
2 oz lime juice
1/2 oz fish sauce
2 oz rice wine (recommended: Mirin, sweeter than sake, with less alcohol)
1 tsp fresh ginger, chopped
1/2 tsp Chinese hot sauce
1/2 oz sesame oil
1/2 oz Worcestershire sauce
1/2 medium carrot, grated
1/2 tsp cornstarch
just enough water to dilute the cornstarch
8 sprigs of fresh coriander


Directions:

Bring all ingredients for the marmalade to a simmer, thicken lightly with cornstarch and remove from stove. Keep at room temperature until ready to plate. Sear the scallops in oil on high heat, just until they are well caramelized and golden brown on the outside but still lightly translucent on the inside. Season with fine sea salt to your taste.

Place 2 scallop shells (available at some seafood retailers) on each plate, then place 3 scallops on each shell. Drizzle with sauce, and garnish each shell with borage flower (if available) and a small coriander sprig. Serve immediately and enjoy the flavour of Nova Scotia scallops, the Charlotte Lane way.
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