Saving Seafood

In Harpswell Sound, Bowdoin researchers are unlocking the secrets of a red tide hot spot

September 6, 2024 — Collin Roesler wants us to have a better understanding of the algae that cause red tides in Maine.

A professor in the Earth and Oceanographic Science Department at Bowdoin College, she studies phytoplankton, notably Alexandrium fundyense. This single-celled marine plant is the source of a neurotoxin that can contaminate shellfish such as mussels, clams and oysters. People who consume shellfish tainted by the toxin can experience paralytic shellfish poisoning, which can be fatal.

One of her current research projects is focused on Alexandrium in Harpswell Sound and in Lombos Hole, near the head of the sound. Her work is unlocking information that has implications for efforts to monitor and predict serious red tide events.

Read the full article at The Harpswell Anchor

The Gulf of Maine is warming faster than 99 percent of the world’s oceans, and it’s dramatically disrupting fishing patterns

February 1, 2019 — The continental United States is 1.8 degrees Fahrenheit warmer than it was a century ago. Seas at the coasts are nine inches higher. The damage is mounting from these fundamental changes, and Americans are living it. These are their stories.

Since 1963, Greg Mataronas’s family has been making a living catching lobster off of Little Compton, R.I. But as water temperatures have risen rapidly along the coast, there are fewer lobster to be found, prompting a shift to other species, like whelk.

The state’s lobster haul peaked at over 8 million pounds in 1999. It hasn’t exceeded 3 million since 2005. And in 2017, it barely reached 2 million. As a result, a way of life is rapidly changing and, for some, ending.

To hold on, Rhode Island fishermen have agreed to a 50 percent cut in how many lobster traps they can set. Like the lobsters, they are adapting to a changing sea, buying out the licenses of competitors or diversifying what they catch.

Mataronas now fishes for whelk and sea bass and other fish, as well as lobster. To provide for his family, he couldn’t just fish like his father had.

Read the full story at The Washington Post