Today’s post is from Sarah Redmond, our new resident seaweed expert, who recently attended a “Cooking with Sea Vegetables” event at Five Seasons Cooking School, a small demonstration kitchen set up in the home of Lisa Silverman, a whole foods chef, cooking teacher, and wellness coach. Silverman is a graduate of the Kushi Institute, a retreat […]
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by Catherine Schmitt A few weeks ago I promised more information on buying and preparing Maine shrimp. Well, whaddya know the season ended last Friday. So, for those of you lucky enough to have snagged a final pound (or two, or three…), I’ll offer some final words until next year. I picked up some fresh shrimp […]
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by Catherine Schmitt With the addition of Sarah Redmond, our new marine extension associate, we are fast expanding our research and extension into seaweed aquaculture in Maine. This is exciting to me because I like to eat seaweed (especially nori and seasnacks and dulse) but some of the commonly available prepared sea vegetable products are […]
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by Catherine Schmitt I haven’t yet been smelt fishing this year, but now that it seems cold enough for the rivers to actually freeze, I’m getting anxious. Rainbow smelt are a native, sea-run species that are good to eat (the fresher the better) and fun to catch–at night, in a shack suspended above a frozen tidal […]
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by Catherine Schmitt Shrimp season is upon us, and with big cuts in catch limits, winter-hungry souls should waste no time getting their share. That’s what I was attempting to do a few weeks ago, when I stopped by a Portland fish market to pick up a few pounds of Pandalus borealis. However, instead of […]
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by Catherine Schmitt Earlier this month, I joined my Sea Grant colleagues from around the Northeast on a tour of Matunuck Oyster Farm & Bar in South Kingstown, Rhode Island. I had met the oysterman, Perry Raso, last June, and was excited to see his farm. I was also interested to see whether and how […]
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by Catherine Schmitt Our friends at Gulf of Maine Research Institute and Maine Aquaculture Association successfully kicked off this year’s Harvest on the Harbor with a mid-day seafood event featuring “lesser-known, yet abundant and well-managed species,” which GMRI is promoting with its Sustainable Seafood Project, and salmon, cod, mussels, oysters, and seaweed raised in Maine […]
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by Catherine Schmitt A great time had by all at the eleventh annual Pemaquid Oyster Festival on Sunday. The warm, sunny weather helped bring people out to the coast, although oyster aficionados don’t need much more enticement than thousands of fresh-from-the-river Crassostrea virginica. This year’s event featured an oyster-shucking contest, won by Maine Sea Grant […]
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by Catherine Schmitt The 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. Several articles are focused on seafood in particular, including one by the Island Institute‘s Rob Snyder […]
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by Catherine Schmitt 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 entrepreneurial collage of individuals and families who dig for clams and worms, collect periwinkles, dredge for scallops, rake seaweed, trap lobsters and crabs, and tend […]
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