National Fisherman

HARPSWELL, Maine — When Port Clyde fisherman Gary Libby started fishing in 1978, a good day at sea meant heading home with 6,000 pounds of fish on board. Today, a 21-hour trip nets anywhere from 1,000 pounds to 1,500 pounds — and he’s fishing far, far fewer days each year.
 
Randy Cushman, also of Port Clyde, remembers his biggest trip ever, when he hauled in 11,000 pounds of codfish, back when Cushman was young and Port Clyde “was hoppin’.”
 
“We had the big fishing that you hear about,” Cushman said. “Real big. Too much. We stayed up for 48 hours straight. We only had 3 hot dogs to eat … that takes its toll on you, with two guys. You’re working. You’re busting your hump.”
 
Port Clyde, like other fishing towns up and down the Maine coast, has changed in the past few decades. Most significantly, with federal regulations and a depleted fishery, Maine’s groundfishing fleet has shrunk from 300 boats in the early 1990s to about 50 in 2013, according to Ben Martens, executive director of the Maine Coast Fishermen’s Association, a fishermen-led nonprofit that works to restore the fisheries and sustain Maine’s fishing communities.
 
But as valuable as the industry itself are stories such as Libby’s and Cushman’s. The Maine Coast Fishermen’s Association has preserved some of those fish tales through its Oral History Initiative, a multimedia presentation opening Wednesday at Harpswell Heritage Land Trust.
 
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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