Saving Seafood

How Northeastern is helping shellfishers and diners of a New England speciality

October 26, 2026 —

It was a beautiful morning on the Parker River.

The sun peeked through the clouds from the previous weekend’s nor’easter, giving the golden marsh grasses an extra autumnal sheen.

Frenetic yellow-legged shorebirds took flight as the small boat navigated the curves of the meandering river, and even the looming Route One bridge could not mar the pastoral scene, as little traffic passed after the motor was cut and the boat drifted along the shoreline.

Unfortunately, Northeastern University graduate student Grace Abe was not exactly enjoying her surroundings. She had just sunk up to her knees in mud.

“I had it too easy with the first one,” Abe said, while prying a wooden box out of the mud.

The container that emerged was 1-foot-square and several-inches tall, made primarily of wood composite with a mesh screen on its top and landscaping fabric on its bottom.

It did not look too high-tech. In fact, it looked like it might contain a small pizza.

But for the last six months, the Beal Box – named after its inventor, University of Maine marine ecologist Brian Beal – had been sitting in the mud flat and acting as a nursery for an iconic and delicious New England species, the soft-shell clam.

“The soft-shell clam has been a staple fishery in New England for generations,” said David Kimbro, associate professor of marine and environmental sciences at Northeastern.

But the species is under pressure.

Read the full article at Northeastern Global News

Decline in baby Maine lobsters is warning to the fishery, study finds

October 19, 2026 — A sharp decline in baby lobsters offered an early warning of substantial losses in Maine’s Midcoast lobster population, according to a new University of Maine study that connects falling numbers across successive stages of the crustaceans’ lives.

Researchers found that an 80% decline in baby lobsters sampled between 2010 and 2022 preceded declines farther along in the population: a 70% decrease in young lobsters since 2015 and a 50% decrease in adults large enough for fishermen to catch.
The findings show how a shortage of the smallest lobsters can work its way through the population, eventually reducing the number reaching harvestable size. They also underscore the importance of monitoring lobsters years before they enter the commercial fishery.
The study’s midcoast region, extending from Brunswick to the Schoodic Peninsula, recorded the steepest declines in the Gulf of Maine. That broad study area encompasses the waters off Waldo County and much of Maine’s central coast.
The losses followed a substantial boom. From the 2000s to the 2010s, the number of lobsters sampled in the region doubled before the trend reversed.
The research adds to evidence that the Gulf of Maine’s lobster population has declined since the mid-2010s, raising questions about the future of a fishery that generated more than $461 million in Maine landings in 2025.

Researchers at the University of Maine are turning discarded lobster shells into golf tees

October 12, 2026 — Researchers at the University of Maine (UMaine) are working on a project to turn discarded lobster shells into golf tees, using ground-up shell particles from Richmond, Maine, U.S.A.-based lobster-processing company Shucks Maine Lobster.

UMaine Professor of Chemical Engineering David Neivandt leads the project, working with a team of student researchers and faculty. According to a university release, the project is part of a decades-long study into turning underutilized byproducts from Maine’s lobster industry into new products that also promote sustainability.

Read the full article at SeafoodSource

MAINE: UMaine experts aim to bring New England seafood industry sustainability through cutting-edge research

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.

On Wednesday, July 15, it was announced that a UMaine team has joined a slew of fellow institutions across Maine, New Hampshire, Massachusetts, and Rhode Island, to build a sustainable and technologically advanced New England seafood economy, while also aiming to create opportunities for businesses, and reduce the nation’s $20 billion seafood trade deficit.

University of Maine joins NSF Seafood Engine initiative to advance New England fisheries and aquaculture

July 15, 2026 — The University of Maine is a key partner in a new $15 million U.S. National Science Foundation (NSF) Regional Innovation Engine that will strengthen New England’s seafood industry through cutting-edge research, technology innovation and workforce development.

Announced by the U.S. National Science Foundation through its NSF Regional Innovation Engines program, the NSF Seafood Engine in New England is led by the Portsmouth-based nonprofit Northeastern Regional Association of Coastal Ocean Observing Systems.

The collaborative initiative brings together leaders from the seafood industry, technology sector, government and research institutions across Maine, Massachusetts, New Hampshire and Rhode Island to build a more competitive, resilient and technologically advanced seafood economy.

As a partner in the Seafood Engine, UMaine will contribute expertise in marine science, fisheries, aquaculture, engineering, workforce development and technology commercialization.

Working alongside regional partners, UMaine will help develop innovative solutions that strengthen the seafood supply chain, support coastal communities and prepare the next generation of seafood and blue economy professionals in Maine and beyond.

Read the full article at University of Maine

Consumers would pay more for lobster caught with ropeless gear, study finds

June 16, 2026 — Consumers are willing to pay a premium for lobster harvested with ropeless fishing technology designed to reduce whale entanglement risks, according to new research from the University of Maine.

The study, led by Qiujie “Angie” Zheng, associate professor of business analytics at UMaine’s Maine Business School, found that consumers would pay an average of $3.42 more for a lobster roll when informed that the lobster was caught using ropeless gear — particularly when messaging emphasized animal welfare.

Zheng was careful to frame the findings in context. “These findings do not suggest that Maine’s lobster industry needs to change its current practices,” she said. “Rather, they provide insight into how consumers might respond if ropeless technology were adopted.”

Read the full article at National Fisherman

Cunner, climate, and concern: Study digs into lobster questions

April 22, 2026 — Along Maine’s coast, a familiar fish is raising new questions for lobstermen.

Researchers at the University of Maine (UMaine) are taking a closer look at whether cunner fish– long known to share habitat with lobsters– may be preying on them in a new way, particularly targeting egg-bearing females. The work is being led by fisheries scientist Michelle Staudinger, backed by a National Geographic Society grant aimed at studying keystone species and emerging ecosystems shifts.

Cunner aren’t new to the Gulf of Maine. The small, colorful fish have always fed on young lobsters in their early benthic stages, along with clams and snails. But recently, fishermen and the Maine Department of Marine Resources have reported cunner showing up in traps, and in some cases with lobster eggs in their mouths, raising concerns about potential impacts to the fishery.

Read the full article at National Fisherman

Warming Waters in the Gulf of Maine May Affect the Future of Lobsters

April 6, 2026 — Curt Brown spent his childhood harvesting lobsters along the coast of Maine. As an adult, he went on to earn a Master of Science from the University of Maine, observing the very waters where he spent years fishing for the crustaceans.

With a rapidly changing climate, many researchers worry that Maine’s lobsters will eventually move north to colder waters. Brown isn’t so sure, though, seeing all of the forces affecting the ecosystem as highly complex. His studies in marine biology and policy, along with his continued work as a lobsterman, have helped him understand that the lobster industry depends upon various factors, some beyond man’s control.

Last year, the state of Maine’s lobster fisheries harvested 78.8 million pounds of lobsters, and according to the Maine Department of Marine Resources (DMR), commercial harvesters earned $619 million.

Synonymous with the New England state, lobsters have a documented history in Maine that dates back to 1605. Recent studies, though, show that climate change and a shift in currents are warming up the local waters. In a now well-quoted 2015 study led by Andrew Pershing, researchers found that the surface temperature of the Gulf of Maine is warming 99 percent faster than the rest of the ocean.

Read the full article at Inside Climate News

University researchers develop satellite-based model to predict optimal oyster farm sites in Maine

March 27, 2026 — Researchers at the University of Maine have developed a tool using satellite data to predict which farming sites may result in the fastest growth rates for eastern oysters to reach market size.

In a study published in January, researchers combined data from Landsat 8 and 9 – a joint National Aeronautics and Space Administration (NASA) and U.S. Geological Survey mission that records sea surface temperature – with European Sentinel-2 satellite estimates of oyster food availability made through chlorophyll-a and particulate organic matter (POM) measurements to model growth and predict the time required for eastern oysters (Crassostrea virginica) to reach market size in Maine’s nearshore waters.

Read the full article at SeafoodSource