November 21, 2025 — Across the country, fishermen, farmers, chefs, and educators are working to keep fishing heritage alive while inspiring new generations to value the bounties of our coastal waters. Here, experts from the Atlantic coast share their stories and tips for making seafood a bigger part of your life—no matter where you live. And stay tuned: we’ll be sharing Part Two featuring insights from Pacific coast experts.
Captain Brady Lybarger, Scallop Shack Farms
New Jersey
Scallop Shack Farms began as South Jersey’s original seafood pop-up. Captain Brady Lybarger, an experienced second-generation commercial fisherman, and his wife Amanda started selling scallops from the back of their truck during the pandemic.
Today, the thriving family-run market in Cape May, New Jersey offers scallops, seasonal catches, and gourmet goods, all sourced directly from American fishermen. Brady runs the shop with his wife, her father and sister-in-law, and even nieces, welcoming seafood lovers in to buy and connect. At Scallop Shack Farms, seafood goes from boat—often Brady’s own F/V Salted—to home chefs within hours of landing. Customers don’t just buy seafood there—they learn the story behind it, meet the people who caught it, and become part of a growing family of supporters.
Brady knows firsthand the challenges facing the fishing industry, with declining fisheries, rising costs, and fewer young workers entering the trade. That’s why he carves out time to serve on New England Fishery Management Council advisory panels on tilefish and scallops, ensuring fishermen’s knowledge informs management decisions.
Captain Brady’s Seafood Tips
- Start fresh: A fresh, well-handled product makes all the difference. Scallop Shack Farms takes pride in bleeding and brining fish and delivering them within 24 hours when possible.
- Keep it simple: For scallops, the secret is to pat them completely dry, then sear in a hot pan for 1.5-2 minutes per side. Add just salt, pepper, oil, and butter—no need to over-season a good product.
- Ask questions: Don’t hesitate to talk with your fishmonger or fisherman—they’re happy to share how the seafood was caught and the best ways to prepare it.