Dock to Dish programs connect small-scale fisheries to their nearest regional communities
in sustainable seafood sourcing cooperatives. #knowyourfisherman
A Pesce Playlist from a Maine Lobsterman for the Pesce Eater Challenge.
One such business that is new to Harpswell is Cribstone Guide and Charters. Even just a quick glance at their site and you can tell this is a family operation that wants to ensure you have a great time, learn a lot, and embark on a trip that’s just right for you. They have kids’ trip, family trips, and personalized trips. The business is owned and operated by Emily and Josh Morse, a local fishing family with a family history of fishing
It must be somebody who is willing to work hard and do the right thing without recognition or reward. Somebody who is willing to risk injury and pain and sacrifice family time and sleep to provide good food. Somebody who is willing to drop everything to save another person in need. Somebody who is salty and sunburned and curmudgeonly and patient and loyal and hardworking and kind. Somebody who smiles when they probably want to cry, who always has a story to share, and who loves just as hard as they work.
It should be possible to take steps to protect right whales and to work to limit the damage to lobstermen’s livelihoods.
Located at Custom House Wharf on Commercial St. in Portland, Maine. Harbor Fish Market is an iconic seafood shop working directly with Maine fishermen to offer the bestest and freshest seafood.
Dave does not come from a fishing family but caught the bug early on, “I had a passion for fishing when I was kid—with a bobber and a minnow down on the pond.” He said he always “oriented towards the water” and worked on charter boats in high school and ran groundfish boats for a decade-or-so. Life happened and he got married and had kids, but he eventually saved up to buy his own boat and go groundfishing.
Fishing businesses come in all different shapes and sizes, and much like other industries, what fishing looks like is continuing to change. I was talking with a farmer a few months ago and he was sharing an unfortunate story with me: one of his neighbors had complained about the solar panels that they had erected in one of their fields…
I often ask myself, “Why don’t I eat more mussels?” I think it might be because I have this idea that if I’m going to eat mussels that they need to be prepared a la Fore St. and Scales. Ya know: wine, butter, garlic. So much garlic. And, of course, for optimal broth-soaking, a fresh baguette from Standard Bakery. But after talking with Matt Moretti from Bangs Island Mussels, I realize that I am being far too precious…
Peter Halmay, when I asked how old he was, said, “Seventy-seven going kicking and screaming into the 21st century.” He’s a first-generation fisherman who started fishing in the 60s. Peter explained that California fishermen are mostly first-generation fishermen that started in the 60s and 70s, and they are now getting into the third-generation in 2019.