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Eric Stroud treats clams with a gelatinous form of a chemical produced during the decompositino of cownosed ray tissues.
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/5640346573.html" target="_blank"><img src="http://farm6.static.flickr.com/5144/5640346573_a7b63e8500_m.jpg" alt="" /></a><br />Eric Stroud treats clams with a gelatinous form of a chemical produced during the decompositino of cownosed ray tissues. / Virginia Sea Grant</span>

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2020 Reception
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/49579924806.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/49579924806_4a8c540938_m.jpg" alt="" /></a><br />2020 Reception / Virginia Sea Grant</span>

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The local working waterfronts effort is tied to a national movement of those interested in sharing policy tools and ideas for preserving waterfront businesses. ©Joy Staley/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/12931531923.html" target="_blank"><img src="http://farm4.static.flickr.com/3705/12931531923_d2300a78b4_m.jpg" alt="" /></a><br />The local working waterfronts effort is tied to a national movement of those interested in sharing policy tools and ideas for preserving waterfront businesses. ©Joy Staley/VASG / Virginia Sea Grant</span>

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Thermocouples, small circular sensors, are placed on cans of crabmeat to monitor temperature throughout pasteurization. ©Jenn Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/15649540900.html" target="_blank"><img src="http://farm8.static.flickr.com/7510/15649540900_e1643b68cd_m.jpg" alt="" /></a><br />Thermocouples, small circular sensors, are placed on cans of crabmeat to monitor temperature throughout pasteurization. ©Jenn Armstrong/VASG / Virginia Sea Grant</span>

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Camp Launch
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48424395811.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48424395811_a98bc29541_m.jpg" alt="" /></a><br />Camp Launch / Virginia Sea Grant</span>

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Alia Al-Haj winds up before staking a piece of PVC pipe into the sediment. Attached is a light sensor that will record light measurements a few inches from the bottom. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7747127278.html" target="_blank"><img src="http://farm8.static.flickr.com/7266/7747127278_dabc318309_m.jpg" alt="" /></a><br />Alia Al-Haj winds up before staking a piece of PVC pipe into the sediment. Attached is a light sensor that will record light measurements a few inches from the bottom. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Showing off a flounder. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197669175.html" target="_blank"><img src="http://farm7.static.flickr.com/6172/6197669175_5115e7482d_m.jpg" alt="" /></a><br />Showing off a flounder. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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©Zoe Jakovenko/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/24959220814.html" target="_blank"><img src="http://farm2.static.flickr.com/1623/24959220814_a5bfae069c_m.jpg" alt="" /></a><br />©Zoe Jakovenko/VASG / Virginia Sea Grant</span>

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A student from the Culinary Institute of Virginia, explains the difference bewteen a male and female lobster at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465938116.html" target="_blank"><img src="http://farm4.static.flickr.com/3666/11465938116_4fc6d0c7ae_m.jpg" alt="" /></a><br />A student from the Culinary Institute of Virginia, explains the difference bewteen a male and female lobster at the 2013 Value Added Seafood Workshop. ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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VT AREC Research
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/28470969908.html" target="_blank"><img src="http://farm2.static.flickr.com/1725/28470969908_f55176a478_m.jpg" alt="" /></a><br />VT AREC Research / Virginia Sea Grant</span>

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Not waiting for another second, a tagged cobia leaps out of the hands of Stephanie Gray (micorbiologist at VT). ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7790565940.html" target="_blank"><img src="http://farm8.static.flickr.com/7116/7790565940_3d35730fd7_m.jpg" alt="" /></a><br />Not waiting for another second, a tagged cobia leaps out of the hands of Stephanie Gray (micorbiologist at VT). ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Edwin Velez Rivera (Director of food and safety, Registrar Corp) explaining how he assists firms with FDA compliances at the Valued Added Seafood Workshop. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465817085.html" target="_blank"><img src="http://farm4.static.flickr.com/3741/11465817085_1bf4e076ed_m.jpg" alt="" /></a><br />Edwin Velez Rivera (Director of food and safety, Registrar Corp) explaining how he assists firms with FDA compliances at the Valued Added Seafood Workshop. ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Captain Emma Hepworth and her teamates from Chesapeak Bay Gov. School - Glenns work diligently in answering a question during the 2012 Blue Crab Bowl. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6979674047.html" target="_blank"><img src="http://farm8.static.flickr.com/7051/6979674047_ea80d0c39f_m.jpg" alt="" /></a><br />Captain Emma Hepworth and her teamates from Chesapeak Bay Gov. School - Glenns work diligently in answering a question during the 2012 Blue Crab Bowl. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Isle of Wight Academy competes in the round robin tournament at the 2016 Blue Crab Bowl. ©Zoe Jakovenko/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/25589683825.html" target="_blank"><img src="http://farm2.static.flickr.com/1648/25589683825_64572deea4_m.jpg" alt="" /></a><br />Isle of Wight Academy competes in the round robin tournament at the 2016 Blue Crab Bowl. ©Zoe Jakovenko/VASG / Virginia Sea Grant</span>

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Michelle Rodriguez
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48606710282.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48606710282_fbbe5bed47_m.jpg" alt="" /></a><br />Michelle Rodriguez / Virginia Sea Grant</span>

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CO Robert Kamphaus leads representatives from 15 of Virginia's federal and state organizations on a tour of the Okeanos Explorer. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7349009968.html" target="_blank"><img src="http://farm8.static.flickr.com/7105/7349009968_6f3bd7d2a7_m.jpg" alt="" /></a><br />CO Robert Kamphaus leads representatives from 15 of Virginia's federal and state organizations on a tour of the Okeanos Explorer. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Michelle Rodriguez
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48606709487.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48606709487_4dc3a3d2cb_m.jpg" alt="" /></a><br />Michelle Rodriguez / Virginia Sea Grant</span>

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Following a tour of the Okeanos Explorer, Rear Admiral Michael Devany (left), NOAA's Acting Deputy Administrator Eric Schwaab (center), and CO Robert Kamphaus (right) pose for a photo. ©Kathryn Greves/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7163797731.html" target="_blank"><img src="http://farm9.static.flickr.com/8148/7163797731_c861a22f24_m.jpg" alt="" /></a><br />Following a tour of the Okeanos Explorer, Rear Admiral Michael Devany (left), NOAA's Acting Deputy Administrator Eric Schwaab (center), and CO Robert Kamphaus (right) pose for a photo. ©Kathryn Greves/VASG / Virginia Sea Grant</span>

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Marvin Hardisty holds a speckled trout. Hardisty was one of three Game Fish Tagging Program volunteers who came out to help tag and record data about the fish caught. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6726958795.html" target="_blank"><img src="http://farm8.static.flickr.com/7032/6726958795_e02bd9aa4e_m.jpg" alt="" /></a><br />Marvin Hardisty holds a speckled trout. Hardisty was one of three Game Fish Tagging Program volunteers who came out to help tag and record data about the fish caught. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Taking the fish off the hook. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197693349.html" target="_blank"><img src="http://farm7.static.flickr.com/6162/6197693349_6174a0ac1a_m.jpg" alt="" /></a><br />Taking the fish off the hook. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Mrs. Blue Crab brings enjoyment to Crabtowns visitors and volunteers. ©Chelsea Carter/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14211312769.html" target="_blank"><img src="http://farm3.static.flickr.com/2912/14211312769_744321c038_m.jpg" alt="" /></a><br />Mrs. Blue Crab brings enjoyment to Crabtowns visitors and volunteers. ©Chelsea Carter/VASG / Virginia Sea Grant</span>

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Reddish streaks of color in the York River in August 2015 were a sign of a bloom of the harmful algal species Alexandrium monilatum. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/21066236835.html" target="_blank"><img src="http://farm1.static.flickr.com/736/21066236835_ab4dc0538a_m.jpg" alt="" /></a><br />Reddish streaks of color in the York River in August 2015 were a sign of a bloom of the harmful algal species Alexandrium monilatum. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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MAP Teacher Workshop
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48356916502.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48356916502_6e2c7bbe79_m.jpg" alt="" /></a><br />MAP Teacher Workshop / Virginia Sea Grant</span>

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Angler shows off his flounder. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197692063.html" target="_blank"><img src="http://farm7.static.flickr.com/6166/6197692063_5bdc538479_m.jpg" alt="" /></a><br />Angler shows off his flounder. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Serina Wittyngham
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/51815096871.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/51815096871_736d9c0f6e_m.jpg" alt="" /></a><br />Serina Wittyngham / Virginia Sea Grant</span>

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Michelle Rodriguez
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48606711132.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48606711132_ae9c201a5a_m.jpg" alt="" /></a><br />Michelle Rodriguez / Virginia Sea Grant</span>

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Bob Fisher from VIMS makes sure the cownose ray is doing okay after the surgery. ©Jennifer Armstrong/VASG, ©VIMS
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14457223071.html" target="_blank"><img src="http://farm3.static.flickr.com/2921/14457223071_d74fb57e18_m.jpg" alt="" /></a><br />Bob Fisher from VIMS makes sure the cownose ray is doing okay after the surgery. ©Jennifer Armstrong/VASG, ©VIMS / Virginia Sea Grant</span>

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Taking the fish off the hook. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197690815.html" target="_blank"><img src="http://farm7.static.flickr.com/6173/6197690815_341e6553f4_m.jpg" alt="" /></a><br />Taking the fish off the hook. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Michelle Rodriguez
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48606566491.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48606566491_74cfa91232_m.jpg" alt="" /></a><br />Michelle Rodriguez / Virginia Sea Grant</span>

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Without natural predators to eat algae that grows on seagrass and blocks out light, researchers have to clean it off by hand. ©Stephanie Chavez/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/9472908392.html" target="_blank"><img src="http://farm4.static.flickr.com/3829/9472908392_8394de58e4_m.jpg" alt="" /></a><br />Without natural predators to eat algae that grows on seagrass and blocks out light, researchers have to clean it off by hand. ©Stephanie Chavez/VASG / Virginia Sea Grant</span>

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Top four teams from the Blue Crab Bowl take home one of the custom trophies. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6979673249.html" target="_blank"><img src="http://farm8.static.flickr.com/7196/6979673249_6afbdb8baf_m.jpg" alt="" /></a><br />Top four teams from the Blue Crab Bowl take home one of the custom trophies. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Apprentice Mike Ellis peels vegetables during the Chefs Syposium cookoff. ©Samantha Cottingham/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/8597236723.html" target="_blank"><img src="http://farm9.static.flickr.com/8508/8597236723_8e525ee660_m.jpg" alt="" /></a><br />Apprentice Mike Ellis peels vegetables during the Chefs Syposium cookoff. ©Samantha Cottingham/VASG / Virginia Sea Grant</span>

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Virginia Sea Grant Director Troy Hartley welcomes guests to the Virginia Sea Grant College Status Ceremony. ©Jennifer Armstrong/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/16031968036.html" target="_blank"><img src="http://farm8.static.flickr.com/7583/16031968036_7e6f440a06_m.jpg" alt="" /></a><br />Virginia Sea Grant Director Troy Hartley welcomes guests to the Virginia Sea Grant College Status Ceremony. ©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Scouts fishing on the Four Winds. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198188136.html" target="_blank"><img src="http://farm7.static.flickr.com/6178/6198188136_d63f4d5e19_m.jpg" alt="" /></a><br />Scouts fishing on the Four Winds. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Kinsey Tedford
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/51415939031.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/51415939031_4c368ac832_m.jpg" alt="" /></a><br />Kinsey Tedford / Virginia Sea Grant</span>

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Bob Fisher (left) recruits his son Carver (right) to help release cownose rays for satellite tagging experiment. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6189405144.html" target="_blank"><img src="http://farm7.static.flickr.com/6169/6189405144_46c451f899_m.jpg" alt="" /></a><br />Bob Fisher (left) recruits his son Carver (right) to help release cownose rays for satellite tagging experiment. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Alijah waits to taste the blue crab. ©Chelsea Carter/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/14211314969.html" target="_blank"><img src="http://farm6.static.flickr.com/5521/14211314969_d7052dde5b_m.jpg" alt="" /></a><br />Alijah waits to taste the blue crab. ©Chelsea Carter/VASG / Virginia Sea Grant</span>

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Sarah Logan (right) and Sarah Walker (left) are students from Patrick Henry Highschool are talking to eachother just before the match begins. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6833546390.html" target="_blank"><img src="http://farm8.static.flickr.com/7067/6833546390_7318591b50_m.jpg" alt="" /></a><br />Sarah Logan (right) and Sarah Walker (left) are students from Patrick Henry Highschool are talking to eachother just before the match begins. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Bishop Sullivan Catholic High School (Team A) wins 1st place at the 2015 Blue Crab Bowl. ©Jacklyn Cravey/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/16306390559.html" target="_blank"><img src="http://farm8.static.flickr.com/7332/16306390559_96c1cf0efa_m.jpg" alt="" /></a><br />Bishop Sullivan Catholic High School (Team A) wins 1st place at the 2015 Blue Crab Bowl. ©Jacklyn Cravey/VASG / Virginia Sea Grant</span>

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Workshop participants tasted and compared oysters from Western Shore of Chesapeake Bay, the Eastern Shore Seaside of Virginia, and Duxsbury Bay, Massachusetts. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6755692511.html" target="_blank"><img src="http://farm8.static.flickr.com/7142/6755692511_ab53ea8b69_m.jpg" alt="" /></a><br />Workshop participants tasted and compared oysters from Western Shore of Chesapeake Bay, the Eastern Shore Seaside of Virginia, and Duxsbury Bay, Massachusetts. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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VCPC Fall 2019
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48905125832.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48905125832_c4ea3a22ae_m.jpg" alt="" /></a><br />VCPC Fall 2019 / Virginia Sea Grant</span>

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Carver Fisher (right) reads the tag number on this ray, which has bite marks along it's fins indicating recent mating activity. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6188891965.html" target="_blank"><img src="http://farm7.static.flickr.com/6001/6188891965_8ae855a608_m.jpg" alt="" /></a><br />Carver Fisher (right) reads the tag number on this ray, which has bite marks along it's fins indicating recent mating activity. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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VIMS_SeaGrant_2018-121
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/39571934614.html" target="_blank"><img src="http://farm5.static.flickr.com/4616/39571934614_a0465730d6_m.jpg" alt="" /></a><br />VIMS_SeaGrant_2018-121 / Virginia Sea Grant</span>

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Bishop Sullivan Catholic High School - Team A. (Left to Right) Bill Dunn (Coach), John Craig, Will Harris, Cameron Springer (Team Captain), Anna Chang, Patrick West, Carol Stapanowich (Coach) took 1st in the Blue Crab Bowl. ©Joy Staley/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/13405544504.html" target="_blank"><img src="http://farm8.static.flickr.com/7217/13405544504_8102ed5fbd_m.jpg" alt="" /></a><br />Bishop Sullivan Catholic High School - Team A. (Left to Right) Bill Dunn (Coach), John Craig, Will Harris, Cameron Springer (Team Captain), Anna Chang, Patrick West, Carol Stapanowich (Coach) took 1st in the Blue Crab Bowl. ©Joy Staley/VASG / Virginia Sea Grant</span>

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Although less common than the popular blue catfish, this white catfish is only catfish species that is native to the James River. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7159885970.html" target="_blank"><img src="http://farm8.static.flickr.com/7098/7159885970_a7dd3f3147_m.jpg" alt="" /></a><br />Although less common than the popular blue catfish, this white catfish is only catfish species that is native to the James River. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Ben Nettleton
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48138873251.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48138873251_66460d43f6_m.jpg" alt="" /></a><br />Ben Nettleton / Virginia Sea Grant</span>

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Broadwater Academy students try to answer a question in the 2012 Blue Crab Bowl. ©Janet Krenn/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6979673499.html" target="_blank"><img src="http://farm8.static.flickr.com/7188/6979673499_29f0ac2a3a_m.jpg" alt="" /></a><br />Broadwater Academy students try to answer a question in the 2012 Blue Crab Bowl. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6197691343.html" target="_blank"><img src="http://farm7.static.flickr.com/6171/6197691343_2ca7cc1062_m.jpg" alt="" /></a><br />Taking the fish off the hook. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Lunch time at the 2013 Value Added Seafood Workshop.©Jennifer Armstrong/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465860914.html" target="_blank"><img src="http://farm4.static.flickr.com/3691/11465860914_1552892068_m.jpg" alt="" /></a><br />Lunch time at the 2013 Value Added Seafood Workshop.©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Maura Boswell Shoreline Best Practice Case Studies
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/42749398112.html" target="_blank"><img src="http://farm2.static.flickr.com/1754/42749398112_4ac90b35c5_m.jpg" alt="" /></a><br />Maura Boswell Shoreline Best Practice Case Studies / Virginia Sea Grant</span>

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クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/11465971973.html" target="_blank"><img src="http://farm4.static.flickr.com/3817/11465971973_f6b6aeeecc_m.jpg" alt="" /></a><br />Lunch time at the 2013 Value Added Seafood Workshop.©Jennifer Armstrong/VASG / Virginia Sea Grant</span>

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Taking a fish off the hook. ©Janet Krenn/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198199438.html" target="_blank"><img src="http://farm7.static.flickr.com/6130/6198199438_41bfd90d59_m.jpg" alt="" /></a><br />Taking a fish off the hook. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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2019November
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/48998513216.html" target="_blank"><img src="http://farm66.static.flickr.com/65535/48998513216_5330faa0cc_m.jpg" alt="" /></a><br />2019November / Virginia Sea Grant</span>

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Students from Grafton High School in Yorktown took home fourth place in the 2012 Blue Crab Bowl. (left to right) Elizabeth Bankston, Gillian Davis, Taylor Gestwick, Joanna Ely, and Chris Haley. ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6980015355.html" target="_blank"><img src="http://farm8.static.flickr.com/7043/6980015355_4e8f6a3f57_m.jpg" alt="" /></a><br />Students from Grafton High School in Yorktown took home fourth place in the 2012 Blue Crab Bowl. (left to right) Elizabeth Bankston, Gillian Davis, Taylor Gestwick, Joanna Ely, and Chris Haley. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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The bottom of a gill net has a weighted line that sits on the river bottom. This experimental net's weighted line (tan) will rest three feet below the net line (green). ©Janet Krenn/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/7159883924.html" target="_blank"><img src="http://farm9.static.flickr.com/8141/7159883924_b668eba8f8_m.jpg" alt="" /></a><br />The bottom of a gill net has a weighted line that sits on the river bottom. This experimental net's weighted line (tan) will rest three feet below the net line (green). ©Janet Krenn/VASG / Virginia Sea Grant</span>

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Jennifer Beckensteiner
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/44209260944.html" target="_blank"><img src="http://farm2.static.flickr.com/1913/44209260944_aede25a927_m.jpg" alt="" /></a><br />Jennifer Beckensteiner / Virginia Sea Grant</span>

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Audience members offer feedback and concerns during discussion periods. ©Joy Staley/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/12931832944.html" target="_blank"><img src="http://farm8.static.flickr.com/7380/12931832944_4f3e870e8d_m.jpg" alt="" /></a><br />Audience members offer feedback and concerns during discussion periods. ©Joy Staley/VASG / Virginia Sea Grant</span>

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20160411_Joey Matt field day_photog Chris Patrick_236_edited
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/26226579234.html" target="_blank"><img src="http://farm8.static.flickr.com/7598/26226579234_effc3c8a9b_m.jpg" alt="" /></a><br />20160411_Joey Matt field day_photog Chris Patrick_236_edited / Virginia Sea Grant</span>

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Ocean Eagle and Cyn Lyn return to shore. ©Janet Krenn/VASG

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6198214884.html" target="_blank"><img src="http://farm7.static.flickr.com/6145/6198214884_64c86c72f5_m.jpg" alt="" /></a><br />Ocean Eagle and Cyn Lyn return to shore. ©Janet Krenn/VASG / Virginia Sea Grant</span>

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A post-workshop reception included an additional tasting of seven types of oysters from different parts of Chesapeake Bay. ©Margaret Pizer/VASG
by Virginia Sea Grant

クリエイティブ・コモンズ表示-改変禁止 2.1

<span style="font-size:10px;"><a href="http://www.igosso.net/flk/6755700001.html" target="_blank"><img src="http://farm8.static.flickr.com/7169/6755700001_89cca6988d_m.jpg" alt="" /></a><br />A post-workshop reception included an additional tasting of seven types of oysters from different parts of Chesapeake Bay. ©Margaret Pizer/VASG / Virginia Sea Grant</span>

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