Written by Linc Bedrosian
PORTLAND - Togue Brawn is on a mission -- a mission to get you to eat more fresh Maine sea scallops.
Sea scallops are so delicious, Brawn and other scallop experts say, that fishermen always claim they are best eaten raw, right on the boat.
"When you have a really, really fresh scallop, it has an ocean flavor," Brawn said. "When it's raw, it has a really good texture, and it doesn't have a fishy flavor at all. Scallops in general, relative to other seafood, are mild, but Maine scallops particularly are very mild. It's almost a shame to cook them because they're so good raw."
Read the full story at Portland Press Herald>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.
The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.
Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.Read more...