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Information about Maine's sustainable seafood

cover of Maine Policy Review food issueThe new issue of Maine Policy Review is a special issue all about food. It is the journal's largest issue ever, perhaps a testament to the importance and interest in the economy and environment of food.

Smoked Salmon, and Other Side of the Road Seafood

Fresh Crabmeat.
Live Lobster.
Cherrystones, Mussels, Clams.

The hand-made signs that decorate the roadsides of downeast Maine are clues to the region’s seafood industry, an independent and enterpreneurial collage of individuals and families who dig for clams and worms, collect periwinkles, dredge for scallops, rake seaweed, trap lobsters and crabs, and tend salmon.

Scup vs. Tilapia: The Seafood Knowledge Economy II

One of the highlights of Day 3 of the Baird Symposium on Sustainable Seafood was the scup versus tilapia challenge. Tilapia is a freshwater, farm-raised fish that has skyrocketed in popularity in the last decade due to its low cost and ease of production (it is an herbivore and is raised in land-based ponds and tanks).

A Seafood Knowledge Economy

This week is the 10th annual Ronald C. Baird Sea Grant Science Symposium in Rhode Island.

Live at the Farmer's Market: Crabs

Last Saturday at the Orono Farmer’s Market, the Lobster Shack had a crate of live Jonah crabs for $1 apiece. Crabs are rarely sold live in Maine; crabmeat is the dominant product. I was so excited I forgot to ask where they were from.

Elvers, Part I: Midnight on the Union River

Last night Beth Bisson and I went down to Ellsworth to catch up with elver dealer Bill Sheldon.

Fried Smelt and other Rights of Spring

On friday, I visited the Downeast Salmon Federation for their annual Smelt Fry celebration. Director Dwayne Shaw gave a tour of the salmon hatchery, where staff and volunteers raise salmon fry for stocking in the Pleasant River.

Blushing scallops

At the March 12 Orono Farmer's Market, I picked up half a pound of fresh scallops from the Lobster Shack truck (as well as some Stonington crab meat and one lobster, but that's another story). Some of the scallops had a peachy-pink hue, which I knew was a natural tint, thanks to Marine Extension Team member Dana Morse.

Scallop Spring

After a lovely meal of diver-harvested Maine sea scallops at The Salt Exchange, I am making a note to myself to eat more scallops before the season in Maine waters ends March 27.

Oysters: Good News, Bad News on the Half-Shell

Within 24 hours of the latest Fathoming feature, about a harmful disease that now threatens Maine’s oyster industry, national news wires sizzled with reports of a study in the February issue of the journal BioScience. A survey of oyster reefs around the world found that 85% of oyster habitat has disappeared.

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