The operation of the seafood market is in direct correlation to the student’s experience in our Seafood Science course and a culmination of a carefully planned scope and sequence of instruction.  In that semester course, students are presented with a nationally standardized curriculum called “ServSafe” which teaches students the requirements/protocols for safely handling food.  And after successfully meeting the requirements of the National Restaurant Association's FDA approved assessment, a certificate is issued.  This certificate is what is required to gain employment in the industry.  Students are also trained in and implement Seafood HACCP.  This unit of instruction is in partnership with the University of Connecticut Sea Grant program.

At the beginning of an Aqua Experience, students start with the science of finfish/shellfish/ seaweed culture and instructionally proceed to the technology that supports the life cycle of the selected species to a point of harvest.  Once harvested, the product is processed at the school according to all standards of the industry and then makes it to the showcases of the Angie’s Seafood Market at Aqua. There, students put to use their skills in business operations and working with you, the customer.

As an outreach to our local community, a guest chef is invited to work with our students in class and after hours for an evening "Chef Event". The chef chooses the theme and recipes. The students learn the process needed to support the chef in the preparation and service of the menu. Guests attend the "tasting" to support the students and have the chance to become acquainted with a new area restaurant. 

Currently growing under the supervision of students are Tilapia, and Barramundi.  In cooperation with the State of Connecticut Bureau of Aquaculture, the school also farms both clams and oysters in Long Island sound and operates under the standards of the commercial fishing industry and the State of Connecticut.  One of the objectives of this full-cycle learning experience is to feature locally – grown products.  The Tilapia and the clams have made it to the market, with the Australian food fish Barramundi.

Last year was a great learning experience for both students and staff with a level of professional growth acknowledged by both groups.  Throughout the year, our market was advertised weekly and, as a result, now has a widespread customer base.  In place of the weekly notification, an e-mail list-serve has been established and will be our means of communicating our product specials to only those who choose to receive it.  Should you desire to be on this list, please notify the office at (203) 275-2926 or email angiesaqua@bridgeportedu.net

Thank you for your past and continuing support of our student-run on-site seafood market.