Connecticut seafood is harvested from the waters of Long Island Sound and the Atlantic Ocean.
Wild caught seafood includes American lobsters, sea scallops, silver hake, squid, flounder, butterfish, scup, monkfish, and other species.
Much of the state’s seafood is landed at New London and Stonington.
Connecticut is also a producer of farm raised shellfish. Connecticut aquaculturists produce clams, oysters, blue mussels, and other delicacies.