Maine Sea Grant partners with the Workforce Housing Coalition of the Greater Seacoast to host design workshops or “charrettes” that help coastal communities envision how to provide homes for people who work in town – people who earn an average income, like entry level teachers, fire fighters, police, as well as hospital and retail workers. These are people who are often priced out of homes in coastal communities due to the high real estate costs there.
A look back at the first day of winter as we approach the first day of spring.
Recently, about 20 tourism industry leaders from Downeast Maine and Southwest New Brunswick piled into a bus and went on a tour of the region. For nearly four days, we traveled from Saint John New Brunswick to Bucksport Maine, on a world wind tour of the target area of the Two Nation Vacation.
Catchy moniker, isn’t it?
Salarius means "of salt" in Latin. Because salt once constituted a form of currency, Salarius also refers to salt money, an allowance, pay. The ocean pays back, sustains us; it provides food, oxygen, and a livelihood for the people of Maine pas, present, and (hopefully) future. For the authors of this blog, Salarius encompasses all things related to the ocean, the Maine Coast, and the people who live, work, and play here.
The Salarius blog has been running for nearly three years. In that time, I’ve covered the Deepwater Horizon oil disaster in the Gulf of Mexico; the Boston Seafood Show; restaurants and festivals that serve Maine seafood; Sea Grant-funded research on seafood; lobster, oysters, shrimp, scallops, alewives, smelt, sardines, crab, eel, salmon, and sea vegetables; and the ever-elusive notion of “sustainable seafood.”
As saltwater fishing season gets underway, anglers may want to check on any changes to the rules about size and catch limits, and gear restrictions.
The National Marine Fisheries Service made no changes to Gulf of Maine species in their latest update on the status of federally-managed fisheries.
Today's post comes from marine extension associate Chris Bartlett. Chris is based in Eastport, and for the past few years he helped monitor populations of rainbow smelt (Osmerus mordax), which is considered a species of special concern. As a result, Chris has learned a lot about these little fish. --CS
10. We can't trust our food. An estimated 10% of seafood is not the species it is sold or marketed as, and certain species are more likely to be false than others.
9. People are paying for more than they get - maybe 40% of the time.
8. Faking it is easy. Most of the seafood most of us buy and eat is in skinless, boneless, sometimes coated or breaded or otherwise concealed pieces, rather than whole. Processed fish is harder to evaluate "organoleptically."