This time of year, many eyes are on Maine’s rivers, lakes, and harbors, watching for the spring phenomenon known as ice-out. On rivers in particular, ice-out brings the risk of flooding.
Researchers (including Sea Grant extension associate Dana Morse) are studying isolated oyster grounds in the Sheepscot River that may date back to the last ice age. Meanwhile, as the aquaculture industry has grown and coastal water temperatures have warmed, cultured oysters have begun to multiply on their own elsewhere, particularly in the brackish waters of the Damariscotta River.
“There isn’t anything more special than Maine seafood,” said fisherman Kristan Porter, kicking off a culinary afternoon at the 2015 Maine Fishermen’s Forum.
To celebrate the 40th anniversary of the Forum, seafood industry partners invited four established chefs to share their cooking knowledge of Maine seafood.
Forty years ago, fish harvested by Maine fishermen stayed local, only traveling perhaps as far as Boston or New York. The Gulf of Maine fishery was dominated by fleets of foreign fishing vessels, factories at sea that fished harder than anyone before. Even at Gorton's in Gloucester, Massachusetts, 40% of the cod came from Polish boats.
The first show aired on January 23, 2015 and the topic was Ocean Acidification. Listen to the podcast.
Over the holidays this year, my family and I decided it was time for a trip beyond Downeast Maine. We crossed the border at Calais and drove on to Black’s Harbor, New Brunswick (Canada) to catch the ferry to Grand Manan, an island at the mouth of the Bay of Fundy. I’d been to Grand Manan on a few occasions, once for a wedding ceremony overlooking the sea and its fishing boats. On Grand Manan, life is still timed by the sea.
If the air is still and cold enough, great wisps of sea smoke hover and drift above the water surface. That “smoke” actually is water vapor that forms when really cold air moves over relatively warmer water and the thin boundary layer of warm air just above the surface. When the evaporating water rises, the cold air can only hold so much moisture, forcing the liquid to condense into fog. Clouds rise like smoke from the sea’s surface, dispersing and reforming, turning bays and coves into ephemeral cauldrons of submarine fire.
I would attend again because it is a treasure trove of important information for anyone who loves Maine Beaches or Maine in general. Quote from a 2013 conference evaluator
Design workshops that bring community stakeholders together with housing professionals are an annual event now in Maine. In October Maine Sea Grant partnered with the Workforce Housing Coalition of the Greater Seacoast to host a workforce housing “charrette” (intensive design workshop) at a site off Route 1 near the Kittery border in York, Maine.
While out on the Damariscotta River this morning in search of wild oysters at low tide (more on that story later), we came across this giant, gelatinous mass on the shore of Goose Ledge. None of us, not even the one who is on the water every day, had ever seen anything like it. The fingery protrusions were all connected, the whole mass jiggled when prodded. Was it alive? Did it sting?