July 17, 2026 — Fishing is one of the oldest commercial activities in New England, and experts with the University of Maine are working to ensure its future remains sustainable.
For the 14th year in a row, Maine harvested over half-a-billion dollars in seafood, around $619 million in 2025 to be exact according to Damian Brady, a professor at UMaine’s School of Marine Sciences.
“We have about 7% of the coastline of the United States, and we produce 25% of the value in seafood,” said Brady.
August 24, 2015 — For generations Maine’s fishermen have used nature — both their own internal sense of navigation and measurements like water temperature — to find rich fishing grounds. But with increasing competition, broader distribution, more government regulations and a desire by customers to trace food sources, the seafood industry is turning to technology to help automate tasks from the boat through the dock, processors, distributors, wholesalers, retailers and onto the consumer’s plate.
“Boat to Plate” is one such nascent effort by the Gulf of Maine Research Institute, the Maine Coast Fishermen’s Association and other collaborators. The goal is within a few years to create a database including the boat, fisherman, catch, distribution and other information so the seafood can be traced if there’s a food safety issue, and so consumers can download an app to learn about the fish on their plate using a QR or quick response code, the two-dimensional code that contains and retrieves more information more quickly than a traditional bar code.
“We’re thinking of ways to get more value out of fish and catch more fish,” explains Ben Martens, executive director of the Maine Coast Fishermen’s Association in Brunswick. “Farmers are successful [in the farm-to-table movement]. Until recently, we haven’t been.”
August 24, 2015 — GRIMSBY, UK — Innovations in processing technology and global supply chain solutions will be revealed by a panel of international speakers at next month’s World Seafood Congress (WSC).
The programme, which includes speakers from the US, Brazil, Vietnam and Australia, will discuss how developments in technology and trade relationships can improve the catch and supply of seafood products globally.
Innovation in seafood testing and processing technology
Cristiane Neiva from the Fishery Institute of Brazil will discuss the benefits of investing in new technologies for the fish filleting process. The presentation will give the industry a first look at how technology could generate higher yields and help boost consumption.
From the US, Dr Keith Cox from Seafood Analytics, will explain how emerging technologies can give more accurate readings on the quality and freshness of seafood, in comparison to traditional sensory testing techniques.
Nguyen Van Minh, from the Faculty of Food Technology at Vietnam’s Nha Trang University, will also provide insight into how the industry can produce more accurate sensory test results by adjusting the way fish is prepared for freezing.