CAPTION: Friends of Casco Bay staff scientist Mike Doan launches a new continuous monitoring station in Harpswell. See story inside. PHOTO: COURTESY FRIENDS OF CASCO BAY

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Friends of Casco Bay expands water monitoring

The Friends of Casco Bay has added two continuous water quality monitoring stations in the east and west sides of the bay. On March 31, the nonprofit advocacy group’s staff scientist Mike Doan launched a new station in Cundy’s Harbor, Harpswell. The second new station was launched in Portland Harbor… SEE MORE

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Gamage Shipyard in South Bristol begins new chapter

PHOTOS BY MICHELE STAPLETON This spring, the historic Gamage Shipyard in South Bristol began a new chapter under new ownership. The three new owners—Mike Tatro, John Vinal, and Carol Morrison—closed on the purchase from Rory Cowan in March. The three have been working at the yard—Tatro and Morrison for about… SEE MORE

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Machias dike project raises sea level, fish concerns

The Maine Department of Transportation is moving forward with plans to replace the 90-year-old dike and bridge that carries Route 1over the Middle River in Machias, but new concerns will mean a more careful consideration. Late in March, the department held a virtual public meeting to explain and solicit public… SEE MORE

Ready Seafood’s 52,000-square-foot lobster processing facility in Saco, built in 2019, is the largest such operation in Maine. Front row, from left are Curt Brown, Francisco Bumba, and Lori Talbot. Back row, from left, Van Bo, Pamela Lukasa, Lee Stafford, and Korina Costanzo. PHOTO: KELLI PARK

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‘New Mainers’ are key to seafood industry

Welcoming immigrants to Maine is more than just the polite, hospitable thing to do. It’s critical to the state’s economic future. That’s the view of the authors of Maine’s community development strategy for 2020-2029, who assert that the state will lose 65,000 workers to retirement by 2029 and that to… SEE MORE

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Lobster fishery’s history suggests a response

The current threats to the lobster fishery, and consequently our coastal economy, presented by pending federal regulations to protect the critically endangered right whale have me reflecting on my experience as an academic studying the fishery and my family’s experience within the fishery. It was almost exactly 100 years ago… SEE MORE

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Organization within chaos is the ocean’s nature

Observing the ocean is to look for systems, myriad details in flux, each and every one, be it animal, vegetable, or data number, a microscopic part of a complex unit, each unit again a part of a system more complex. The ocean in a storm appears chaotic, in the air… SEE MORE

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Plenty of grit in the women who lobster

Pretty Rugged: True Stories From Women of the Sea By Ali Farrell (Sea Street Publishing, Camden; 2020) Review by Tina Cohen This is a book about women who lobster, and it is about the grit of these fishermen (the term has become gender-neutral). Nothing is prettied up here. Author Ali… SEE MORE

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The whole story on scallops

Mussels used to grow nearby on rocks at the water’s edge, and now there aren’t many at all. And it was getting harder about 25 years ago, but we used to dig clams out of a tidal flat just down the road, enough for a meal of steamers. No more.… SEE MORE

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On the record with… Sebastian Belle of the Maine Aquaculture Association

When it comes to aquaculture, it would be hard to top Sebastian Belle’s resumé. Belle, 62, earned a degree in fisheries and wildlife at the University of Massachusetts in Amherst, fished offshore for a time, then moved to Europe. “I was able to get a job in Norway on an… SEE MORE

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Is ‘fishless’ fish next on the menu?

Millions of research and development dollars are being invested in a startup company in Singapore that has converted a high-rise parking garage into a production facility that manufactures lobster “meat.” For years the meat “analogue” industry has been busy profitably developing, creating, and marketing plant-based meatless “beef” patties for Burger… SEE MORE