As part of our research, we rode the ferry out to Islesboro to visit with food historian Sandy Oliver. It seemed appropriate to sit in her kitchen, an open space dominated by an Atlantic wood-burning cookstove.
Vote for us! The animated video, “A Climate Calamity in the Gulf of Maine: The Lobster Pot Heats Up” by Maine-based O’Chang Studios is in the running for a Vizzie Award from the National Science Foundation’s Vizualization Challenge! Public voting for the People’s Choice Award begins in November; watch our social media pages for links.
Twenty-five miles due south of Acadia National Park stands the most remote lighthouse in Maine. Established in 1830, the Mount Desert Rock Light is now part of College of the Atlantic’s Edward McC. Blair Marine Research Station.
We are excited to announce the release of what we hope will be the first in a series of animated videos about climate change in the Gulf of Maine, informed by our work on the Maine's Climate Future project. Produced in partnership with Maine-based O'Chang Studios, "The Lobster Pot Heats Up" illustrates how climate change affects lobster and the lobster industry.
April 30, 2015 | Green Lake National Fish Hatchery
After an epic winter, spring has arrived in the Penobscot River Valley. Ice is out on the lower river and most of the tributaries, and the water temperature has reached a still-chilly 5 degrees Celsius. Fred Trasko and the rest of the U.S. Fish and Wildlife crew are preparing to transfer 24,000 smolts to the river for their seaward migration thousands of miles to the sub-Arctic waters around Greenland.
This time of year, many eyes are on Maine’s rivers, lakes, and harbors, watching for the spring phenomenon known as ice-out. On rivers in particular, ice-out brings the risk of flooding.
Researchers (including Sea Grant extension associate Dana Morse) are studying isolated oyster grounds in the Sheepscot River that may date back to the last ice age. Meanwhile, as the aquaculture industry has grown and coastal water temperatures have warmed, cultured oysters have begun to multiply on their own elsewhere, particularly in the brackish waters of the Damariscotta River.
“There isn’t anything more special than Maine seafood,” said fisherman Kristan Porter, kicking off a culinary afternoon at the 2015 Maine Fishermen’s Forum.
To celebrate the 40th anniversary of the Forum, seafood industry partners invited four established chefs to share their cooking knowledge of Maine seafood.
Forty years ago, fish harvested by Maine fishermen stayed local, only traveling perhaps as far as Boston or New York. The Gulf of Maine fishery was dominated by fleets of foreign fishing vessels, factories at sea that fished harder than anyone before. Even at Gorton's in Gloucester, Massachusetts, 40% of the cod came from Polish boats.
If the air is still and cold enough, great wisps of sea smoke hover and drift above the water surface. That “smoke” actually is water vapor that forms when really cold air moves over relatively warmer water and the thin boundary layer of warm air just above the surface. When the evaporating water rises, the cold air can only hold so much moisture, forcing the liquid to condense into fog. Clouds rise like smoke from the sea’s surface, dispersing and reforming, turning bays and coves into ephemeral cauldrons of submarine fire.
While out on the Damariscotta River this morning in search of wild oysters at low tide (more on that story later), we came across this giant, gelatinous mass on the shore of Goose Ledge. None of us, not even the one who is on the water every day, had ever seen anything like it. The fingery protrusions were all connected, the whole mass jiggled when prodded. Was it alive? Did it sting?
News media and Sea Grant’s coastal correspondents (a.k.a. the Marine Extension Team) have been reporting jellyfish sightings along the coast, from Casco Bay to Penobscot Bay to Frenchman Bay.
I saw them, too—a parade of moon jellies moving up the Damariscotta River.
The tide was going out and the jellies were coming in, one after another pulsating toward head of tide.
May 16, 2014, Endangered Species Day.
Multiple departments from the University of Maine came together on Saturday to discuss Jeffrey Bolster’s book, The Mortal Sea: Fishing the Atlantic in the Age of Sail. Hosted by the History Department, Sustainability Solutions Initiative at the Senator George J.
The Salarius blog has been running for nearly three years. In that time, I’ve covered the Deepwater Horizon oil disaster in the Gulf of Mexico; the Boston Seafood Show; restaurants and festivals that serve Maine seafood; Sea Grant-funded research on seafood; lobster, oysters, shrimp, scallops, alewives, smelt, sardines, crab, eel, salmon, and sea vegetables; and the ever-elusive notion of “sustainable seafood.”
As saltwater fishing season gets underway, anglers may want to check on any changes to the rules about size and catch limits, and gear restrictions.
The National Marine Fisheries Service made no changes to Gulf of Maine species in their latest update on the status of federally-managed fisheries.
Today's post comes from marine extension associate Chris Bartlett. Chris is based in Eastport, and for the past few years he helped monitor populations of rainbow smelt (Osmerus mordax), which is considered a species of special concern. As a result, Chris has learned a lot about these little fish. --CS
Just as I anticipated, sustainability messaging was ubiquitous on the trade show floor at the 2013 Boston Seafood Show. Repeated exposure to the word felt less like an illusion and more like dilution.
10. We can't trust our food. An estimated 10% of seafood is not the species it is sold or marketed as, and certain species are more likely to be false than others.
9. People are paying for more than they get - maybe 40% of the time.
8. Faking it is easy. Most of the seafood most of us buy and eat is in skinless, boneless, sometimes coated or breaded or otherwise concealed pieces, rather than whole. Processed fish is harder to evaluate "organoleptically."