The company looks to break ground Oct. 1 on the $10 million facility in Saco, with plans to hire as many as 50 more employees to help handle as much as 100,000 pounds of lobster a day.
seafood
Posted inFood & Dining
A roundup of fall food festivals in southern Maine
Your guide to where you can eat seafood, drink beer and even get your lederhosen on for a stein-holding contest.
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Posted inFood & Dining, Green plate special, Source
Floating the idea of more Maine shellfish, everywhere
As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.
Posted inLife & Culture, Restaurant reviews
Dine Out Maine: BlueFin leaves diner feeling blue … and much lighter in the wallet
Portland may be one of the East Coast’s ultimate foodie towns, but a great foodie restaurant, this is not.
Posted inSource
Are littleneck clams the next frontier in aquaculture?
Jordan Kramer is trying them out on his West Bath fish farm and so far, so good.
Posted inGreen plate special, Source
With oysters, beauty is in the mmm of the beholder
A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
Posted inFood & Dining
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
Posted inMeet, Source
Maine native Cooper Van Vranken is studying fisheries in Denmark
There might be a lesson about Maine shrimp in data about its cousins in the North Sea.
Posted inFood & Dining, Green plate special, Recipes, Source
Why don’t we apply the principles of nose-to-tail eating to scallops?
It’s lost on many diners that half of the scallop is tossed out at sea even though it’s perfectly edible.
Posted inGreen plate special, Source
No Maine shrimp, but there are other domestic sources to choose from
The most sustainable options for a favorite seafood are caught in the Gulf of Mexico or farmed in this country.