Hugo’s Chefs on Maine Shrimp

MPBN has interviewed chefs Andrew Taylor and Mike Wiley about the cancellation of this year’s Maine shrimp season.

Wiley says shrimp have been scarce the last couple of years, but to have to take them off the menu this winter is disappointing.

“It means one less exciting local product to work with,” Wiley says. “That’s certainly a bit of a drag, but we’d like to see Maine shrimp on menus 10 years from now more than we need to have it on the menu this upcoming year.”

Maine Shrimp Season Cancelled (Updated)

The Bangor Daily News is reporting that regulators have cancelled the 2013-2014 Maine shrimp season.

Northeastern regulators shut down the Gulf of Maine shrimp fishery for the first time in 35 years Tuesday afternoon, worried by reports of what researchers called a fully “collapsed” stock that could be driven to near extinction with any 2014 catch.

Update: You’ll also want to read the article in Wednesday’s Press Herald.

Review of Boone’s, Restaurant Claims, Maine’s Seaweed Industry

Portland magazine has published a review of Boone’s,

It’s amazing that a lost institution like Boone’s can be found like this. The happy noise and fun and pounding music assures you you’ve found the mystical place you’ve been looking for. Come on in and crack one open. We rate this place five seagulls.

an interview with Tollef K. Olson of Ocean Approved about Maine’s seaweed industry,

A multi-billion-dollar industry is making a big splash on Maine’s shores. “We’re going global in the spring,” says Tollef K. Olson (pictured right), CEO and founder of Ocean Approved at 188 Presumpscot Street in Portland, an innovative firm that’s creating a lucrative market for Maine’s kelp beds overnight.

and an article about the claims made about and by Portland restaurants (go to page 47)

[There’s n]othing Maine loves more than food bragging rights, a best-of-boast, a pub fact.

Maine Shrimp Population Down

Today’s Press Herald includes a report on the Maine shrimp population.

This summer’s shrimp index was at its lowest point since the annual trawl survey began in 1984, said Maggie Hunter, a scientist with the Maine Department of Marine Resources who sits on a three-state technical committee that analyzes the data and recommends what the rules should be for the upcoming season.

Regulators will use the survey when they meet in November to decide the dates of this winter’s shrimp-fishing season — or if there will be one at all.

Interview with Abigail Carroll

The Root has published an interview with Abigail Carroll, the owner of Nonesuch Oysters in Scarborough.

Would you describe the “traditional, environmentally-safe” grow-out method you use.
We buy very small spat, about 1.5 mm in size, and put it into a nursery – an up-weller – where the oysters are contained and fed by water we pump from the estuary. There are no additives; they drink only natural water from the estuary. When the oysters get to be about ¼” we take them to our grow-out site in floating bags where they stay until we harvest. As the farm grows, we hope to do more ground seeding. Our “Free Range” oysters are particularly gorgeous.

CSFs: Salt & Sea and Eat Local Fish

Today’s Press Herald includes an article on two local community Supported Fisheries, Salt & Sea and Eat Local Fish.

The other buy-direct option is Salt and Sea (saltandsea.me), which is more of a traditional community-supported fishery that is less than a year old. Salt and Sea is similar to Port Clyde Fresh Catch, the popular midcoast CSF that has gotten nationwide attention but does not deliver to the Portland area. With this option, you pay upfront for several weeks’ worth of deliveries, and pick up the fish yourself at one of several drop-off points.

Out of the Blue

This week’s edition of the Portland Phoenix reports on GMRI’s Out of the Blue program.

There’s a delicious opportunity this summer to give more plentiful local varieties a chance through the annual “Out of the Blue” campaign the Gulf of Maine Research Institute runs in partnership with area fine-dining establishments. This week’s promotion focuses on Atlantic mackerel, nearly twice as high as salmon in omega-3 fatty acids but one of the least used from Maine waters. Europeans and the Japanese love it.

Eventide: Review and Beach Greens Foraging Expedition

What’s the Soup has published a review of Eventide.

Eventide is a restaurant not to be missed whether it’s for a beer and oysters on a Saturday afternoon or a full dinner to experience all it has to offer. The owners are innovative and continually looking for new creations.

In an unrelated piece, The Root has written about a recent outing to forage for beach greens with Eventide chef Andrew Taylor.

Still, within a few minutes of searching the shore for wild edibles, we had found four different edible beach greens. I felt overjoyed, as if Robert Louis Stevenson himself had mapped out our expedition and more buried gold was further down the beach.

Another version of the beach foraging article appeared on the Huffington Post.