Maine Archives - Page 249 of 298

Maine’s coastal waters are unhealthy from carbon, acidity. Are seaweed gardens the answer?

February 6, 2017 — Seaweed cultivation has been promoted in recent years in Maine as a way to produce local nutritious food and to boost the coastal economy.

Now, seaweed harvesters say their industry provides yet another benefit: environmental protection, in the form of improving water quality.

A new study from Bigelow Laboratory for Marine Sciences in Boothbay indicates growing and harvesting seaweed may be an antidote for increasing carbon and acidity levels in the ocean, which is harming a variety of marine life.

Since January 2016, the lab has been studying the effect of kelp growth on surrounding carbon levels at the Ocean Approved seaweed farm off Great Chebeague Island in Casco Bay.

The early results indicate that sugar kelp absorbs carbon from the surrounding water as it grows. This is prompting the lab to expand its research on kelp and to conduct a separate study on the carbon-absorption abilities of wild-grown rockweed.

Read the full story at the Bangor Daily News

Maine legislature eyes lobster, crab laws

January 31, 2017 — Augusta, MAINE — Area lawmakers have drafted several bills that would affect lobster and crab fisheries should they reach the floor of the Maine Legislature.

State Rep. Brian Hubbell (D-Bar Harbor) has drafted a concept bill that proposes several ways to make changes to limited-entry lobster and crab zones

“It is a laundry list of possible solutions to the grievances I’ve heard from fisherman in Zone B,” said Hubbell.

Tensions between commercial lobster license holders in Lobster Management Zones B and C have been running high since last summer and flared in a dramatic fashion last fall with the report of a trap-cutting war that resulted in an estimated $350,000 loss of gear.

Those tensions stem from the fact that Zone C had been an open zone and lobstermen there can fish up to 49 percent of their traps in Zone B.

Some Zone B fishermen believe it’s unfair that Zone C lobstermen are using their second zone tags and crowding waters where entry is limited.

Read the full story at the Mount Desert Islander

New England effort to research declining shrimp is underway

January 29, 2017 — Portland, Maine — A group of fishermen selected to help study New England’s declining commercial species of shrimp is beginning its work.

The states of Maine, Massachusetts and New Hampshire tapped eight shrimp trawlers and five shrimp trappers to collect shrimp to provide biological data about the fishery.

The fishery has been shut down for four years in a row, and scientists say the Northern shrimp species has been hit hard by warming waters.

Fishing regulators say some of the trawlers began their work in the middle of January. The trappers and some more of the trawlers are scheduled to begin during the week that starts on Monday.

Read the full story at The Daily Progress

Lobster blood could be antiviral medicine

January 30, 2017 — We here at FishOn love lobsters for so many reasons. They taste great. They generate employment here in the commonwealth’s most lucrative lobster port and they provide the only real use for that gigantic pot in our cupboard.

Read the full story at the Gloucester Times

Value of Maine lobster exports to China on pace to triple for 2016

January 30, 2017 — Live lobster exports to China are on pace to triple in value in 2016, despite the incursion of some new lobster suppliers to the growing Asian market.

Final figures for 2016 won’t be known until February, but through November, the value of live lobster shipments from Maine to China climbed to $27.5 million, nearly tripling from the $10.2 million reported in November 2015. That’s roughly half the total export of live lobsters from Maine to date, excluding Canada, where many Maine lobsters are processed and then imported back into Maine for distribution.

And those figures don’t include the traditional year-end surge leading up the Chinese New Year on Jan. 28, when Chinese celebrants have been serving up lobster from Maine, Massachusetts and Canada in ever-increasing numbers.

Read the full story at the Portland Press Herald

Maine man tackles commercial fishing – without a net

January 30, 2017 — Chef Benjamin Hasty, owner of Thistle Pig in South Berwick, was having a beer with a co-worker at 7th Settlement, a brewpub in Dover, New Hampshire, when he saw Tim Rider walk by, carrying fresh fish to the pub’s kitchen.

“We kept seeing someone schlepping these big totes of fish going by us,” Hasty recalled. “I said, ‘I need to introduce myself because I need to get some of that.’ ”

Hasty invited Rider, owner of New England Fishmongers, to join him for a cup of coffee. Rider told him he is one of the few New England commercial fishermen who still catches groundfish the old-fashioned way, with a rod and reel; experts believe he is the only one in Maine, and perhaps all of New England, who is doing so full time.

MAINE: South Portland considers pier improvements to support anticipated aquaculture boom

January 30, 2017 — PORTLAND, Maine — It’s not easy to find the Portland Street Pier, but it’s there, right off Front Street, wedged among the Sunset Marina, the Saltwater Grille restaurant and a couple of massive green fuel tanks owned by the Portland Pipe Line Corp.

There’s no sign trumpeting its location, even though it’s one of South Portland’s prime waterfront assets. The weathered gray structure at the edge of Portland Harbor is empty and icy quiet this time of year, when the docks have been pulled from the water and the nine lobstermen who use the facility from spring through fall keep their fishing boats elsewhere.

City officials are trying to change that. They’re taking steps to improve and expand the long-neglected municipal pier in the hope of turning it into an incubator for aquaculture enterprises in Casco Bay. To prove that they’re heading in the right direction, they point to the ongoing development of about 10 new aquaculture leases in the region, which could double the number of commercial operations growing mussels, oysters, scallops or seaweed in the nutrient-rich waters off Maine’s largest metropolitan center.

Read the full story at the Portland Press Herald

‘Couldn’t Get Any Fresher’ — Maine’s Scallop Industry Looks to Grow Market

January 25, 2017 — It’s scallop season in Maine. Fishermen here have hauled in over 450,000 pounds of the tender delicacy in each of the last three years, but the state produces only a tiny fraction of the entire U.S. sea scallop harvest. So to grow a market for its own brand of inshore scallops, the Maine industry is trying to sell one particular quality that sets it apart.

Just offshore from the Cousins Island town dock in Casco Bay, Alex Todd and his crew, Levi Gloden and Edward Lefebvre, are shelling scallops on Todd’s boat, the Jacob and Joshua.

“We get rid of the stomach and the mantle and all that. And just put the abductor muscle in the bucket,” Todd says.

He is one of more than 600 licensed scallop fishermen in Maine, of which about 450 are active. He has been harvesting scallops for almost 30 years, and chairs the Scallop Advisory Council, a panel that makes recommendations about the fishery.

In Maine, a few dozen fishermen dive underwater in scuba gear to harvest scallops by hand, but the majority of scallops in the state are harvested by draggers, like Todd.

“We tow the dredge — we call it drag, the federal government calls it a scallop dredge — across the bottom. There’s chains on it that tickle the top and the bottom and flip the scallops into the link bag, which we tow a couple hundred yards behind the boat depending on the depth of the water. And after say, 15 minutes, we haul it back, see how many scallops are in it. Dump it out, start over,” he says.

On a good day, like today, Todd hits his quota of 135 pounds of meat, or 3 buckets.

“And yesterday we got ‘em a little quicker. But it’s still early. It’s still good — we’re happy,” he says.

Read the full story at the Bangor Daily News

MAINE: January 24th Taunton Bay Oyster Co.,Inc. Aquaculture Public Hearing Postponed Until January 25th

January 24, 2017 — The following was released by the Maine Department of Marine Resources:

The DMR public hearing on an application filed by Taunton Bay Oyster Co., Inc. scheduled for Tuesday, January 24, 2017 has been postponed until January 25, 2017 due to weather. The hearing is on an application filed by Taunton Bay Oyster Co., Inc. for a standard aquaculture lease located in Northern Bay, Bagaduce River, Penobscot, for bottom and suspended culture of American/Eastern oysters.

PLEASE NOTE: if the hearing cannot be concluded by a reasonable hour on the 25th, it will be continued to January 31 and, if necessary, February 1, at the same time and location.

The meeting will be held at 6:00 p.m. at the Penobscot Community/Elementary School, 66 North Penobscot Road, Penobscot

SOUTHEASTERN FISHERIES ASSOCIATION: Eat More Sustainable Seafood for Health and Taste Benefits

January 20, 2017 — The following was released by the Southeastern Fisheries Association (SFA):

SFA President Peter Jarvis Says: “Eat More Sustainable Seafood for Health and Taste Benefits”

WASHINGTON — Soon after he’s sworn in as the 45th President of the United States, Donald Trump will dine on Maine lobster, Gulf shrimp, and Seven Hills Angus beef, to name a few dishes.

These foods are all on the menu for the inaugural luncheon, a long-standing tradition in which the Joint Congressional Committee on Inaugural Ceremonies hosts a meal for the president and vice president at the Capitol following the inaugural address.

The committee organized its first luncheon in 1953, when lawmakers welcomed President Dwight Eisenhower for creamed chicken, baked ham and potato puffs in the Capitol’s Old Senate Chamber.

Dishes, consumed between toasts, gift presentations and speeches, often encompass foods from the home states of the new leaders, though Trump’s menu owes heavily to California, not his home state of New York or Vice President-elect Mike Pence’s state of Indiana.

President Barack Obama’s 2013 luncheon boasted a menu of steamed lobster, grilled bison and apple pie.

Trump’s, which will be held in the Statuary Hall, will feature three courses.

The first, Maine lobster and Gulf shrimp with saffron sauce and peanut crumble, will be accompanied by a J. Lohr 2013 Arroyo Vista Chardonnay.

The Gulf shrimp may be a tribute to Florida, where Trump’s Mar-a-Lago resort is located and which the President-elect has called his “second home.”

Read the original story at CNN