National Fisherman

AUGUSTA, Maine — Demand for Maine oysters is growing, but regulations on the cold-weather storage of the delicacy prevent some aquaculturists from accessing their stock during winter, depressing the supply.
 
Until the last few years, oyster farmers sold only about nine months out of the year, said Bill Mook, an aquaculturist on the Damariscotta River. But now, with demand rising, Mook and other harvesters want to sell year-round.
 
Oysters grow best in the warm, upstream locations on Maine’s oceanic rivers such as the Damariscotta or the Bagaduce. In the spring and summer, temperatures there can reach 60 degrees, optimal growing conditions for the American oyster.
 
But cold winter temperatures often cause ice at the river’s surface, making it difficult for harvesters to access their stocks. In a perfect world, Mook said, farmers could simply move the stock downstream, closer to the open ocean, where temperatures vary far less, for winter storage. It’s still too cold for the oysters to grow, but at least farmers could easily get to their stocks.
 
Last year, Mook obtained a nonrenewable experimental license to do just that. But if he wants to keep weighing anchor in warmer waters, the state says he will need to get another standard aquaculture lease, just like he did for his growing site upriver.
 
Read the full story at Bangor Daily News>>

National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

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The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

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