June 16, 2020 — Fishermen on the Seacoast are getting a boost from a fisheries specialist who created an interactive online map for people who want to buy directly off the boat.
Gabriela Bradt, who works for University of New Hampshire Cooperative Extension and New Hampshire Sea Grant, is most commonly known for her work with tracking and marketing invasive green crabs.
December 10, 2018 — From oyster farms to cultivated seaweed and farm-raised salmon, aquaculture is often described as essential to the economic future of Maine’s fisheries in the face of a changing ecosystem. Warming waters from climate change are pushing lobster farther Down East and have shut down the shrimp fishery, and threats such as ocean acidification and invasive green crabs are harming Maine’s natural fisheries.
But opposition to several proposed projects suggests the hardest part of getting into aquaculture might be getting past the neighbors. All along the coast, neighbors argue that pending aquaculture ventures will create too much noise, use too much energy, attract too many birds and obstruct their opportunities for boating or lobstering. One questioned whether an oyster farm would make it hard for deer to swim from one point of land to another.
In Belfast, abutters to the land where Nordic Aquafarms hopes to put in a giant land-based farm to raise salmon have filed a lawsuit against the city, which they say hastily and secretly approved a zoning change the company needed to move forward.
In Brunswick, opponents of a proposed 40-acre oyster farm have hired not just attorneys, but a public relations expert, Crystal Canney, in the hopes of persuading the Department of Marine Resources not to approve the lease.
October 16, 2o18 — Off the shores of Newfoundland, Canada, an ecosystem is unraveling at the hands (or pincers) of an invasive crab.
Some 1,500 kilometers (930 miles) to the south, the same invasive crab — the European green crab — is helping New England marshes rebuild.
Both cases are featured in a new study that shows how the impacts of these alien invaders are not always straightforward.
Around the world, invasive species are a major threat to many coastal ecosystems and the benefits they provide, from food to clean water. Attitudes among scientists are evolving, however, as more research demonstrates that they occasionally carry a hidden upside.
“It’s complicated,” said Christina Simkanin, a biologist at the Smithsonian Environmental Research Center, “which isn’t a super-satisfying answer if you want a direct, should we keep it or should we not? But it’s the reality.”
Simkanin co-authored a new study showing that on the whole, coastal ecosystems store more carbon when they are overrun by invasive species.
Take the contradictory case of the European green crab. These invaders were first spotted in Newfoundland in 2007. Since then, they have devastated eelgrass habitats, digging up native vegetation as they burrow for shelter or dig for prey. Eelgrass is down 50 percent in places the crabs have moved into. Some sites have suffered total collapse.
That’s been devastating for fish that spend their juvenile days among the seagrass. Where the invasive crabs have moved in, the total weight of fish is down tenfold.
The loss of eelgrass also means these underwater meadows soak up less planet-warming carbon dioxide from the atmosphere.
In Cape Cod, Massachusetts, the same crab is having the opposite impact.
Off the coast of New England, fishermen have caught too many striped bass and blue crabs. These species used to keep native crab populations in check. Without predators to hold them back, native crabs are devouring the marshes.
September 19, 2018 — The National Oceanic and Atmospheric Administration’s Saltonstall-Kennedy Grant Program has given a grant of USD 267,440 (EUR 229,165) to a Maine, U.S.A.-based nonprofit Manomet in order to work on creating a fishery for invasive European green crabs.
The grant will allow Manomet to expand its project on creating a new economic opportunity out of soft-shell green crabs in New England. The green crab, a species that is invasive to New England, has been present for more than a hundred years and has recently expanded in numbers to the point it is putting pressure on local species.
That pressure has contributed to record low landings of caught and farmed mussels, and also threatens Maine’s softshell clam industry.
Manomet has already launched efforts to galvanize efforts on commercializing green crabs. On 6 and 7 June, the organization hosted a “Green Crab Working Summit” in Portland, Maine, to bring together various experts to discuss commercialization of the species.
Read the full story at Seafood Source
September 12, 2018 — More than a year ago, Gloucester filmmaker Nubar Alexanian laid out his airtight case against the rapacious European green crabs for Bruce Tarr and the incredulous state lawmaker had a suitable response:
“There’s a horror movie happening in my district and I didn’t even know about it,” Tarr told Alexanian.
As Alexanian’s new documentary short film, “Recipe For Disaster,” makes clear, the call is coming from inside the Great Marsh, which stretches from Gloucester to the New Hampshire border.
“I live on the marsh here,” Alexanian said Tuesday at the Walker Creek Media studio adjacent to his West Gloucester home. “I fly-fish and fish for striped bass here all season long. I know this marsh really well. Last June, when I first heard about the green crab problem, it was pretty shocking to me. So I just started shooting.”
The nationally honored filmmaker and photographer, with a catalog of cinema and books to his credit, set out to chronicle the extent of the green crabs’ largely unabated invasion into the coastal waters near his home and beyond. And what Alexanian found astounded him.
“In the film, we say there are millions and millions of the green crabs here already,” Alexanian said. “Now I would say it’s billions and billions.”
Alexanian put the finishing touches on the final edit around midnight Monday and only a few audio tweaks remain before the film is set to be screened next Tuesday, Sept. 18, at Cape Ann Cinema & Stage on Main Street in Gloucester’s West End.
August 10, 2017 — 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.
To be more specific, we’re talking about soft-shelled green crab, similar to what you’d find with blue crabs down in the mid-Atlantic. Work led by Marissa McMahan, a Georgetown, Maine native and a PhD. candidate at Northeastern University, has taken this product further than anyone else in the state. Since she comes from a fishing family, her scientific and industry connections have been helpful, and the results to date have been quite tasty.
Her own introduction into the topic came courtesy of Jonathan Taggart, also a Georgetown citizen. He discovered fried green crabs at a restaurant in Venice, Italy, and brought the idea to Marissa. Venice is the center of the Italian soft-shell crab trade, and they have a very closely-related species of green crab, Carcinus estuarii. A key in the Italian industry is that Venetian fishermen have identified visible indicators that precede shedding – a fisherman can look at an individual crab and know to a fine degree how soon that crab will molt. This key step has been known for blue crabs in the U.S. for many years, but is only now being understood for green crabs.
May 23, 2017 — European green crabs have scurried around coastal waters off Maine since they first hitchhiked here on ships in the 1800s, but only in the past few years have the invasive crustaceans begun to devour the softshell clam industry and decimate delicate eelgrass habitat.
And as harvesters and scientists have scurried to find a solution to the invasion, a number of uses for the crabs have been floated — extracting the meat in China, composting, and even processing the creatures into cat food.
But Portland restaurateur Sam Hayward of Fore Street Restaurant, who in 2004 was named Best Chef Northeast by the James Beard Foundation and in 2011 won the the Chef’s Collaborative Sustainer of the Year award, on Monday shared a simple recipe he learned from a fellow chef to transform the crustaceans into “a sandy, seafoody deliciousness.”
One recent summer, Hayward worked with chef Evan Mallett of Black Trumpet in Portsmouth, New Hampshire, at “Take a Bite Out of Appledore: An Eco-Culinary Retreat” held on the Isles of Shoals.
One night, after “foraging the intertidal zone,” Mallett debuted the crabs, deep fried and “a little bit like croutons,” Hayward said.
“Get a pot of oil — I’m not sure what oil we used, I think it was olive — and get it up to 340, 345 degrees, as if for deep frying,” Hayward said. “Then drop them in for a few minutes until they’re crisped up.”
“Toss a handful on top of a salad,” he said. “They sort of dissolve into a sandy, seafoody deliciousness.”
May 22, 2017 — Clammers face a shrinking harvest again this year after predator green crabs survived the mild winter, but one scientist may have an answer – aquaculture.
The second mild winter in a row means Maine’s tidal flats will likely be overrun by large, ravenous invasive green crabs this summer.
That’s bad news for the state’s already weakened soft-shell clam industry. One green crab can consume 40 half-inch clams a day and will dig 6 inches to find clams to eat. In 2016, clam landings fell 21 percent, from 9.3 million to 7.3 million pounds, the lowest total reported since 1991, according to the state Department of Marine Resources.
Some of the landings decline was undoubtedly a result of an unusual bloom of toxic algae that forced a monthlong shellfishing ban along about a third of Maine’s coastline last fall. But researcher Sara Randall of the Downeast Institute in Beals notes that a review of clam landings in towns with traditionally high numbers south of the Deer Isle-Stonington closure line found that 19 out of 24 towns, or 79 percent, had harvested fewer clams.
For example, from 2015 to 2016, landings fell 35 percent in Harpswell, 87 percent in Yarmouth and 21 percent in Scarborough. In Freeport, a town on the front line of the effort to combat the green crab invasion, landings decreased 17 percent despite efforts by municipal officials, clammers and researchers like Randall, among others, to use protective measures such as nets and other tools to ward off the green crabs.
The mild winter may only make matters worse. Clammers had hoped for a cold winter so the deep freeze and ice would kill off a lot of the crabs, allowing the clam seed still found in high numbers in Maine waters a chance to settle in the tidal flats and grow, forming those telltale tiny holes that tell clammers a harvest awaits them under the mud.
January 16, 2017 — The Maine Department of Marine Resources wants to raise the price of commercial fishing licenses for the first time in seven years, using the $600,000 the hikes would generate to pay for spending increases while honoring Gov. Paul LePage’s request to keep the department’s budget flat.
If approved by the Legislature, the proposed fee increases would range from as little as $1 for a Maine resident to harvest green crabs to as much as $114 for a lobsterman with two sternmen. Under the new fee schedule, which would take effect January 2018, the cost of securing a Class III lobster license would top $1,000 for the first time, hitting $1,002.
The fee hike would enable the Department of Marine Resources to hire an additional lobster biologist, outfit its science staff with field technology and pay for Marine Patrol officer raises and ballistics vests, among other things, without increasing the department’s $21.3 million bottom line, department spokesman Jeff Nichols said.
For example, the fee increases would pay for remote data entry technology. Currently, department science staffers spend 28 percent of their time entering data gathered in the field, Nichols said. With the new technology, staff scientists would spend more of their time conducting the research and data analysis needed to sustain the state’s valuable marine resources in a changing ocean environment, he said.
September 8, 2016 — We know the threat of climate disruption to Maine is real in part because we are experiencing early warning signs. The science is also clear that the problems will escalate if we do not act to further reduce carbon pollution.
There are now many important examples of how a warming climate threatens Maine, and here is one that strikes close to home for many Mainers: our changing marine environment could spell serious trouble for commercial fishing and all those who rely on it for a living. Consider the following:
• The Gulf of Maine is warming faster than 99 percent of world’s oceans.
• Maine’s shrimp fishery has been closed for several years now, attributed in part to warmer waters.
• Lobstermen and other fishermen are bringing up in new species from warming waters with their catch — presence of new species is not usually a good sign. For example, warming weather contributes to large increases in green crab populations, which ravages Maine clam flats and eelgrass beds.
• Clams and other shellfish face an existential threat: the same carbon pollution that is warming the globe is making ocean water more acidic and that makes it more and more difficult to build a shell.
These problems affect many Mainers, from commercial fishermen to all the households and businesses that they interact with. Commercial fishing is a $2 billion part of Maine’s economy, employing roughly 39,000 people.