OUTREACH & EXTENSION HIGHLIGHTS
Maine Sea Grant is one of many partners contributing to a restoration project on Pierce Pond in the Town of Penobscot. On August 17 construction crews broke ground on a new fishway that will allow alewives and other sea-run fish to pass into the lake, which connects into Northern Bay on the Bagaduce River.
Keri Kaczor, who coordinates the Maine Healthy Beaches Program, reports that the dry summer weather lended to a great season for beach water quality: 97.3% of water quality samples were in compliance with EPA water quality standards, the best performance in the program's history. Ongoing efforts to identify sources of pollution by program staff and local partners were successful at finding and fixing two wastewater malfunctions in 2017...
Stonington’s women lobstermen, Portland’s fishmongers, Eastport’s record-breaking tides… these are some of the characters that are featured in a new podcast series called Salts and Water, Stories from the Maine Coast.
Salts and Water is a project of Experience Maritime Maine, a network of people and organizations dedicated to celebrating the rich heritage, culture, and natural beauty of Maine’s coast.
On a recent hot July morning, graduate student Nicole Ramberg-Pihl went out to the Kenduskeag Stream in Exeter and Garland in search of smallmouth bass. Accompanying her in the field were Stephen Coghlan, faculty member in the Department of Wildlife, Fisheries, and Conservation Biology at the University of Maine, and undergraduate students Spencer Kelley and Tyson Porter.
The annual report, featuring impacts, accomplishments, and summary data for the period from 1 February 2016 through January 2017 is now available. Highlights include
More than 60 fishermen from communities across the coast have participated in the Aquaculture in Shared Waters program. To date, 13 have secured leases and a total of 30 are now involved in aquaculture to some degree.
Maine’s problem with the invasive European green crab (Carcinus maenas) is not a new one, nor is the idea of finding a commercial use for them. It’s been a tough go for a long time; mostly because it has not been easy to find a market that will pay enough to make it worthwhile for a fisherman to gear up and fish a gang of traps. Recently though, there is a push to make green crabs attractive as a menu item, and I am glad to write that that there is a beam of light sneaking in through that cloudy scenario. The reason? Green crabs can be downright delicious.