ABY THE NUMBERS
AN UP-CLOSE LOOK AT THE GROWING AQUACULTURE INDUSTRY IN MAINE
BY JULIA BAYLY
quaculture in Maine is a numbers game. It’s one that’s been running for the last 40 years and in that time the industry has evolved and adapted to changes in the environment, economics, and consumer demand.
The history of the industry goes back to the 1970s when it was populated mostly by marine biologists interested in marrying their scientific knowledge to a sustainable business model.
“Compared to cod fishing or lobstering, we are not a several hundred-year-old tradition,” said Sebastian Belle, executive director of the Maine Aquaculture Association. “Most of the people who started in it were aspiring marine biologists or aspiring ecologists who believed in a responsible and efficient way to grow food and they loved the science around it.”
Over the years, those scientists were joined by commercial fishers or their sons and daughters looking for viable ways to make a living in the state’s coastal waters. Belle said the percentage of those in aquaculture who are active commercial fishers or come from a commercial fishing family has steadily increased and he sees no slowing down of that.
Since 2007, Maine has seen steady growth in this industry. The total economic impact of aquaculture nearly tripled from $50 to over $137 million. It employs over 700 people full-time at nearly 200 farms along the coast.
At the same time, it is becoming more diverse, Belle said.
“The leasing system to establish an aquaculture farm in Maine is one of the most strict in the world,” Belle said. “You can’t get a lease if the space will damage the ecosystem, make it impossible for the ecosystem to function, or impact any land-based ecosystems.”
Leases are also never granted in areas of active commercial fisheries.
That’s an important point, Belle said. One of the drivers behind Maine’s aquaculture industry is preservation of working waterfronts — a way of life he says is in danger here.
LOCAL PRODUCTS ARE MUCH MORE DEPENDABLE AND SAFER.
PEOPLE KNOW IT HAS COME OUT OF CLEAN WATER AND RAISED UNDER SOME OF THE STRICTEST ENVIRONMENTAL STANDARDS IN THE WORLD.
“Some of these farmers may still be fishing but then they have also started a kelp or oyster crop,” he said. “Raising [aquaculture] crops in the off-fishing season provides steady, year round income for those families.”
- SEBASTIAN BELLE, EXECUTIVE DIRECTOR OF THE MAINE AQUACULTURE ASSOCIATION
According to the Maine Aquaculture Association, there are currently 192 licensed aquaculture farms in the state with more than 700 farmers raising a combined 25 diverse species of finned fish, shellfish, and sea vegetables.
Sales of those farmed seafood products reach $110 million annually and predicted growth of the industry stands at 2 percent per year.
About 99 percent of these farms are owned by families, with 1 in 6 farmers also holding a commercial lobstering license.
Maybe the most important numbers when it comes to the state are the environmental statistics. Pound for pound, aquaculture in Maine has the lowest carbon footprint of any animal protein raised or grown in the state.
Up until the outbreak of global Covid pandemic, Maine was losing just under 10 percent of its population annually — mostly from rural areas.
When Covid hit, the state invested millions in upgrading internet access in rural areas. People from states with much higher real estate costs like New York, Connecticut, and Massachusetts all looked northward where coastal properties — by their standards — were quite affordable.
“That flipped the demographics,” Belle said. “Suddenly starting in 2020, the population of the state was growing at 4 percent a year [and] virtually all of that was in coastal communities.”
What had been working waterfront communities were starting to see gentrification with more and more people moving in who had the luxury of working higher paying jobs from a home with a Gulf of Maine view.
( Above) Oyster farming and oyster traps along the Damariscotta River in Maine – ADOBE STOCK PHOTO
LOCAL SEAFOOD: IN OUR BACKYARD
In Maine, we are incredibly fortunate to have access to high-quality, locally grown or caught food from land AND the sea. Our state is home to many extraordinary farms that provide us with delicious, sustainably-grown food. Most people are familiar with local agriculture, but fewer are aware of the farming happening in our ocean. While the sight of local lobstermen hauling their traps is a familiar one, few can even picture what “farming the sea” looks like in Maine. As we all try to make better choices as consumers, it’s vital to understand the importance of locally farmed seafood and our duty to support the sea farmers growing it.
Supporting local food means more than just consuming it. In Maine, working waterfront access points are crucial for the seafood industry and enable local seafood to be enjoyed in our communities and beyond. However, gentrification is making it increasingly difficult for those who work on the water to live in these coastal communities. By buying local seafood, especially the sustainable and delicious farmed seafood produced by Maine’s hardworking sea farmers, we support jobs, stimulate coastal economies, and strengthen the Maine seafood brand.
Consider the satisfaction you feel when buying a chicken raised happily and healthily in your town. You should feel the same when seeking out Maine-grown seafood. In fact, you may even know the person who grew it! Sea farmers, like their land-based counterparts, work tirelessly to produce food and meet the demands of the market, sometimes facing obstacles from those who would prefer they “do it somewhere else.” To that we ask, how local is “too local”?
COURTESY OF MAINE AQUACULTURE ASSOCIATION
In Maine, “local” truly means in our backyard. We believe in championing the food produced locally by our neighbors and community members. Next time you’re at your local farmers’ market, take a moment to appreciate the variety of locally grown meats and vegetables. Many of us take pride in knowing that these farms are in our town, employing residents from our community. Why should sea farming be any different? Sea farmers are deserving of the same pride, appreciation, and support for their hard work in growing our food.
Nutritionists increasingly recommend eating more seafood of all kinds for a balanced diet, yet a significant portion of seafood consumed in the U.S. is imported. Shopping locally has a powerful impact: it’s great for our health, reduces carbon emissions associated with long-distance shipping, and strengthens our local economy. By choosing Maine seafood, we ensure that the hardworking sea farmers and fishermen are able to stay in business and support better access to seafood for all Mainers.
Embracing local food, particularly locally farmed seafood, means supporting our communities and the environment. Come visit a farm, talk to a farmer, and take the opportunity to understand why the ocean is so important to us. Our locally-grown, healthy, and sustainable seafood benefits you, Maine, and the country every day. Let’s celebrate our local sea farmers with the same enthusiasm we show for our local land-based farmers, ensuring a robust and thriving local food system for generations to come.
That, along with other economic and environmental factors like climate change have resulted in a loss of an entire generation of the state’s fishing community, Belle said. It simply became too expensive to live on or near the waters where their parents, grandparents, and ancestors had made a living.
“The only way the current sons or daughters can make a living along the coast is to apply for an aquaculture permit,” Belle said. “It’s the most powerful tool we have to preserve maritime traditions here.”
Also helping is Maine’s ever-growing local food scene.
“Seafood is a fresh product and is highly perishable,” Belle said. “More than 80 percent of the seafood consumed in the U.S. comes from other countries.”
Maine-raised aquaculture products are attractive to fans of all things seafood, he said.
“Local products are much more dependable and safer,” Belle said. “People know it has come out of clean water and raised under some of the strictest environmental standards in the world.”
It also does not hurt that Maine’s farmed seafood is darn tasty.
Selective breeding, specialized feed, and locations all impact how specific shellfish, finfish, or seaweed will taste. And growers work tirelessly to make sure that taste hits all the culinary notes.
Belle sees no end in sight for Maine aquaculture, especially as more growers move into increasingly specialized crops.
Seaweed, for example, has increased from 52,000 pounds harvested just eight years ago to last year breaking 1.2 million pounds harvested.
Most recently an American eel farm — the first in North America — began production in Waldoboro.
And there is plenty of room for more, Belle said.
Statewide 1,700 acres of the Gulf of Maine is currently devoted to aquaculture. That may sound like a lot, but all of that would fit in the Rockland breakwater with plenty of room left over.
Belle welcomes all newcomers.
“What we do at the Maine Aquaculture Association is work to help people find their best fit in the industry,” he said. “We are really like matchmakers.”
Crab farm and crab cages on Saint George Peninsula, Maine
ADOBE STOCK PHOTO
PROPELLING MAINE’S ECONOMY THROUGH
Locally Grown Food
COURTESY OF FOCUSMAINE
The working waterfront has supported Maine families for generations. While our population has grown, so too has innovation in seafood production that preserves the pride and livelihoods of one of Maine’s most important heritage industries. Farmed seafood improves the environment and mitigates climate change — Maine aquaculture produces among the lowest carbon footprints pound for pound of any animal protein. Aquaculture has proven to be an industry that positively impacts the environment, has high potential to strengthen Maine’s economy, and ultimately can contribute to enhanced prosperity for all Mainers.
At FocusMaine, we create and implement programs to help scale and innovate small and mid-size aquaculture farms and arm the workforce with the necessary skills for this unique industry. We do this through partnerships and tailored programming with other impactful organizations such as Maine Aquaculture Association (MAA), Educate Maine, New England Ocean Cluster, SEA Maine, and Coastal Enterprises Inc. (CEI). FocusMaine coordinates the efforts of this economic development ecosystem to propel Maine’s economy while retaining the state’s unique reputation for high-quality, locally-grown food. Through our programming, we also encourage innovation to ensure the competitive future of the industry and the quality of life of Maine workers.
Working as an Aquaculture Pioneer pre-apprentice, and now apprentice, has shown me that aquaculture is truly the future. I’d like to be a part of the booming movement because I believe it can save local commercial fishing communities as well as provide us with a more sustainable food source.
- MICHAEL SCANNELL, MARINE AFFAIRS STUDENT, UNE
Aquaculture Pioneers, run in partnership with Educate Maine, is a pre-apprenticeship program created to build the workforce for aquaculture in Maine and expand pathways for anyone to enter the industry. Farms who host apprentices receive a stipend and apprentices get unique on-the-water experience and appreciation for Maine’s natural resources. Michael Scannell participated in Pioneers last year at Madeline Point Oyster Farm as a junior Marine Affairs major at the University of New England. Michael is excited to continue his career by contributing to the growth of Maine aquaculture and was thrilled to learn that he doesn’t need to leave his home state to do it.
This year, FocusMaine kicked off the Seafood Promotional Council which was a key recommendation from the Roadmap released by the Seafood Economic Accelerator of Maine (SEA Maine). The Council is made up of industry leaders and workers who are executing pilot projects to advance market development and expansion for Maine seafood. Ultimately, this initiative intends to lay the foundation for an industry-led, financially sustainable, permanent Council to advance the Maine seafood brand and expand sales into out-of-state markets, strengthening Maine’s overall food economy through the responsible use of the state’s natural resources. If you would like to get involved with this effort, we invite you to reach out to info@focusmaine.org.
Maine is a global leader in aquaculture, having developed best practices and established strict standards, many of which are now used throughout the U.S. and around the world. Aquaculture plays an important role in the future of Maine’s economy. Through the growth and success of this industry, we can expect enhanced opportunity and prosperity for all Maine people.
SALMON AQUACULTURE: ‘WOVEN INTO THE FABRIC’ OF
COURTESY OF COOKE USA
It’s been 42 years since the first commercial Atlantic salmon farms in Maine were founded in waters leased by the State of Maine in Cobscook Bay just off Eastport’s Moose Island. In that time, salmon aquaculture has evolved and modernized tremendously. Today, aquaculture is an economic engine for Maine and a companion to the state’s heritage fisheries, with salmon aquaculture being a major source of employment for residents of Downeast Maine, and salmon is a dietary staple throughout America, a familiar sight in fresh seafood counters from coast to coast.
Cooke USA is the face of salmon aquaculture in Maine, celebrating its 20th year of business in the state this year. The company’s operations are fully integrated, meaning it is involved in the entire process of growing Atlantic salmon from egg to market.
The company has approximately 200 employees throughout the state and is one of the largest employers in Washington County. Cooke USA operates marine farms in Downeast Maine, a processing plant in Machiasport and three freshwater hatcheries. In addition to its operations, Cooke USA purchases more than $10 million in goods and services from dozens of Maine-based companies annually.
“Cooke, and salmon aquaculture in general, is woven into the fabric of the Washington County economy. Not only does the company provide direct employment to dozens of people in Eastport and throughout Washington County, but it also supports numerous businesses that provide goods and services year-round, helping sustain the region’s ocean-based economy,” said Chris Gardner, executive director of the Eastport Port Authority and chair of the Washington County Commissioners.
Behind the egg-to-market journey are dozens of people who are passionate about aquaculture and earning a living on the water.
A lot of care goes into farming salmon and keeping the animals healthy and vibrant, said Jessica Lindsay, a Cooke USA
fish health technician. It’s a job that incorporates dozens of tasks, and no two days are the same.
“We care deeply for our animals, a lot more than people realize,” she said. “I grew up in Downeast Maine and always loved being on the water. I am also an animal lover. So aquaculture helped me combine my love of the water and animals. I also like the variability of my day-to-day responsibilities, and traveling to different farm sites keeps things from getting stagnant. You are also never done learning at this job.”
Jaelynn Matthews, also a member of the fish health team, echoed Lindsay’s sentiment. “I don’t think people realize that we do as much as we do to make sure our fish stay happy, healthy and as stress-free as possible.”
Being a fish health technician is just one of the responsibilities associated with salmon aquaculture. Hatchery managers and technicians, farm site managers, vessel captains and deckhands, mechanics and fish processing technicians are among jobs necessary in the egg-to-plate journey. And then there are the jobs associated with the goods and services – from fuel to marine supplies to vessel repairs - that Cooke USA purchases from Maine-based companies.
“There are so many people that keep the salmon world spinning,” said Lindsay.
A farmed salmon’s journey begins at a freshwater hatchery. Salmon are anadromous. They are born in freshwater rivers and streams, migrate to the ocean to forage and mature and then return to the same rivers and streams to spawn and start the cycle again.
Aquaculture mimics this lifecycle. At the company’s hatcheries in East Machias, Bingham and Oquossoc, hatchery managers and technicians spawn the mature fish, hatch the eggs and raise the juvenile salmon in freshwater until they are ready to swim in the ocean.
When the fish reach around 150 grams (5.3 ounces), they are delivered to marine
MAINE’S SEAFOOD ECONOMY
farm sites. Cooke USA has four sets of marine farm sites – off Black Island and Swan’s Island and in Eastern Bay, Machias Bay and Cobscook Bay. There, the fish are cared for, with daily feedings, regular check-ups from the fish health team, weekly dives to monitor the fish and regular cleaning of the nets. The farms are routinely audited and certified by third-party organizations, in addition to inspections by state regulators.
Operating marine farms sites also involves co-existing with fishermen, particularly lobstermen, who set traps near the sites. Lobster landings are not negatively impacted by salmon farms. Lindsay took it one step further, elaborating that fishermen regularly help out salmon farmers, and vice versa.
“Fishermen are great assets to us,” she said. “They have maritime knowledge, and their skills are unmatched. So it’s always nice when we can work together. Together, we can provide quality seafood products that our state can be proud of.”
Once they reach market size at around 12 pounds, the fish are harvested and processed at a facility in Machiasport. The fresh salmon is then delivered to customers locally and nationwide.
It takes about three years to grow a salmon, backed by a lot of care and a lot expertise.
“Twenty years ago with the acquisition of Atlantic Salmon of Maine, we aimed to stabilize Maine’s salmon farming industry through improved efficiencies to support Maine’s working waterfront and provide jobs,” said Glenn Cooke, CEO of
Cooke Inc. “We have many long-term employees who have been with us from the start, and we thank them for their dedication and are grateful to all those who have joined us over the years to grow a sustainable local business.”
Maintaining the support of the communities in which it operates as well as Maine’s political and business leaders is also key to Cooke USA’s success.
“Maine’s iconic seafood industry is a key part of our state’s heritage and a cornerstone of our economy. For two decades, Cooke USA has been a leader in seafood production in Maine, employing hundreds of people in high-quality, good-paying jobs,” said Maine Governor Janet Mills. “I congratulate Cooke as it marks 20 years in Maine and thank this family-owned business for its extraordinary contributions to the Maine economy.”
“Cooke USA is a valued contributor to Maine’s aquaculture community and seafood economy,” added Sebastian Belle, executive director of the Maine Aquaculture Association.
Giving back to the communities in which it operates is also key to being a good neighbor. Among the causes that Cooke USA has contributed to over the years are the Eastport Salmon & Seafood Festival, Beth C. Wright Cancer Resource Center, Down East Hospice Volunteers, Washington County Food Pantries and Rangeley Lakes Historical Society.
Giving back is clearly in line with Cooke’s mission: “To cultivate the ocean with care, nourish the world, provide for our families, and build stronger communities.”
4-H Programs BRING AQUACULTURE TO LIFE FOR STUDENTS IN MAINE
BY CRYSTAL SANDS
Aquaculture is big business in Maine, but it’s not just the grownups who are interested in it. Through the University of Maine Cooperative Extension, 4-H students get to learn about and experience aquaculture first-hand in awardwinning programs.
Carla Scocchi is a 4-H Development Professional for the University of Maine Cooperative Extension 4-H in Hancock County, and she works with a team that brings aquaculture to life for students across the state of Maine. The University of Maine Cooperative Extension 4-H offers a variety of aquaculture programs to students, and Scocchi says the programs are growing in popularity.
According to Scocchi, the 4-H programs include courses in hands-on aquaponics projects, aquaculture ambassador programs for teens, and a new youth aquaculture credentialing program. Additionally, the Cooperative Extension offers virtual field trips and touch tanks.
It was the original aquaponics project for kids that really kicked things off though, says Scocchi. The aquaponics project, which provides students with opportunities to set up their own tanks and systems and grow food, began in 2018 but really grew into a unique at-home program where students set up their own systems in 2020 during the pandemic. It was this project that won a national award — The Denise Miller National 4-H Innovator Award from the National Association of Extension 4-H Youth Development Professionals.
Many kids come to the program because they are interested in fish or aquariums, and their interest in aquaculture grows from there. Scocchi says that many of their students are surprised to learn that there are many important career opportunities in aquaculture, so it’s great to connect these kids to a field they find so interesting. It’s also important to educate kids about a sustainable field, but, of course, there is a consumer education piece as well. Kids learn about where their seafood comes from and what that food system looks like.
“Where aquaculture stands within our larger food system is important for any consumer to be aware of,” Scocchi said, adding that’s really the most important thing they do.
Aquaculture is one of the fastest growing industries in Maine, and interest in the different aquaculture programs through the UMaine Cooperative Extension is growing as well.
“Interest in our programs grows every year, and we often have a wait list,” Scocchi said. More than 600 Maine kids were involved last year, and there were just over 400 involved the year before.
Thirteen-year-old Wyatt Beauchamp is one of the Maine students involved in the University of Maine’s Cooperative Extension’s 4-H aquaculture programs. In fact, he is one of the teen ambassadors for aquaculture. In his role as Aquaculture Ambassador, Beauchamp helps with interactive touch tank experiences, like the one offered every year at the Blue Hill Fair. He also helps guide younger children through building models of aquaponic systems.
“I love aquaculture and aquaponics, so it’s really fun for me to teach other people about it,” Beauchamp said. “I hope other kids will see how much fun aquaculture can be.”
Beauchamp’s interest in aquaculture grew from an interest in fish and aquariums that he says started when he was just 5 years old. He loved learning about different fish and different habitats, and he was soon invited to join the aquaponics course through the University of Maine’s Cooperative Extension 4-H programs. This led to an even greater interest in the field.
If your child has a love for aquariums or if they are just interested in learning about an important aspect of agriculture in our state, there are many opportunities available for them to explore their interests. For more information, Carla Scocchi recommends visiting the University of Maine Cooperative Extension website at extension.umaine.edu/hancock/aquaculture
THREE WAYS TO GRILL YOUR SEAFOOD THIS AUTUMN
When I was a little girl, I used to love watching my grandfather start our charcoal grill. The heat from the coals would waft through the air, reminding me of grilled foods to come. These days I am a gas grill user, but I still love how cooking food on a grill gives it an unmistakable flavor (not to mention the mouthwatering scent of food grilling!).
As we head into autumn, there’s still so much to grill and so many good recipes to try. These three grilled seafood recipes will create meals that you and your dining companions will want to repeat again and again.
Pour a beverage, heat up the grill and let’s get cooking!
GRILLED MAINE SALMON WITH SPINACH CHIMICHURRI Serves 4 SALMON
• 1 lb Maine salmon, cut into 4 filets
• 1 Tablespoon olive oil
• Salt and pepper, to taste SPINACH CHIMICHURRI
• 1 cup packed baby spinach leaves
• 1 clove garlic, crushed and peeled
• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
1. Heat the grill to about 500 degrees (use the hottest setting).
2. Brush the salmon filets all over with olive oil. Season with salt and pepper.
BY SARAH WALKER CARON
3. Place the salmon on the grill (skin side down) and cook, without disturbing, for 6 minutes. Flip and cook for an additional 4-5 minutes, to the desired doneness. The salmon should release easily from the grates when it’s done.
4. To make the chimichurri: Add the spinach, garlic, olive oil, red wine vinegar, salt, black pepper, and crushed red pepper flakes to the bowl of a food processor. Process on high until all ingredients are chopped into uniformly small pieces. Serve with the salmon. It should be spooned over the top.
Pairing suggestion: Grilled or boiled potatoes go well with this dish. Spoon extra chimichurri over them as well.
GRILLED MAINE MUSSELS WITH
SHALLOTS, GARLIC, AND WHITE WINE Serves 4
• 2 lbs Maine mussels, picked over (discard any that don’t close tightly when you tap on the shells)
• 2 Tablespoons unsalted butter
• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• ¼ cup white wine
1. Heat the grill to medium-high (about 450 degrees Fahrenheit).
2. Pick over the mussels, discarding any that don’t close tightly when you tap the shells. Rinse with water and remove any beards.
3. Put the clean mussels directly on the grill and close the lid. Cook for
2-3 minutes. Check and transfer opened mussels to a large, shallow serving bowl. Continue until all mussels have been transferred. Discard any that don’t open.
4. Once the mussels are done, place a small cast iron skillet on the grill and add the butter. Once melted, stir in the garlic and shallots. Cook for 2-3 minutes — or until softened and translucent. Stir in the white wine and cook for an additional 2 minutes. Spoon the mixture over the mussels. But be careful, the pan will be extremely hot — make sure to use a potholder whenever handling it.
5. Serve immediately.
Serving suggestion: Grilled bread is great with these. Grab a loaf of sourdough and slice. Brush each piece with olive oil and grill for 1-2 minutes per side, until crisp (there should be grill lines!).
• ¼ cup chopped green bell pepper
• ¼ cup chopped fresh cilantro
• 1 clove garlic, peeled, crushed and chopped
• 1 teaspoon kosher salt
• ½ teaspoon cumin
• 1/4 teaspoon pepper
TACOS
• 12 corn tortillas (taco size)
• 1 avocado, pitted, peeled and sliced
1. Heat the grill to medium-high (about 450 degrees Fahrenheit). Brush the grates with canola oil.
2. Prepare the cod by brushing the pieces all over with olive oil and seasoning with salt and pepper.
GRILLED COD TACOS WITH SMOKY GRILLED SALSA Serves 4 COD
• 1 Tablespoon canola oil
• 1 lb cod
• 1 Tablespoon olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 lime, cut into 8 wedges SALSA
• 1 large tomato
• 1 jalapeno pepper (use half, with seeds removed, for milder salsa)
• ½ lime
• 1/4 cup chopped red onion or chopped shallot
3. Place the cod on the grill and cook, undisturbed, for 4 minutes. Use a spatula to lift and flip the cod. It should lift easily. If not, let it cook for 1-2 more minutes until it releases. Cook for an additional 3-4 minutes on the other side until cooked through (it should flake easily). Gently remove from the grill to a plate and flake apart.
4. While the cod is cooking, also place the tomato, jalapeno and lime half on the grill. Grill for 4-5 minutes, rotating the tomato and jalapeno so the skins blister on all sides. Remove tomato, jalapeno and lime from the grill. Lightly chop the tomato and jalapeno.
5. In the bowl of a food processor, combine the tomato, jalapeno, red onion, green bell pepper, cilantro, garlic, salt, pepper, cumin, and sugar. Squeeze the lime into the bowl. Process to desired consistency. Transfer to a serving bowl.
6. Finally, place the tortillas on the grill and heat for 1 minute per side. Transfer to plates and top with cod. Serve with the salsa and sliced avocado.
Serving suggestion: I love a green salad with this. Bonus points if you toss in some fresh produce from your garden.
DIVING INTO AQUACULTURE
WASHINGTON COUNTY COMMUNITY COLLEGE LEADS THE WAY WITH A NEW TWO-YEAR COLLEGE PROGRAM
COURTESY OF MAINE AQUACULTURE INNOVATION CENTER
The first and only 2-year aquaculture degree program in the state of Maine is currently accepting applications for students to start in September after several years of collaboration between the Maine Aquaculture Innovation Center and Washington County Community College (WCCC).
Developed with funding from a USDA Agriculture and Food Research Initiative (ARFI) grant, the Aquaculture Technology Program is grounded in numerous organizational and industry partnerships which will be key to delivering the industry-designed programming. WCCC and the Maine Aquaculture Innovation Center partnered on the grant in 2021 and have recently received approval from the Maine Community College System Board of Trustees to launch the innovative degree program after several years of development, including the offering of pilot courses through the Division of Workforce and Professional Development at WCCC.
The program includes 10 new aquaculture-specific courses covering topics that range from exploring aquaculture careers to farm site selection, aquatic farming practices, and marine biosecurity. The courses in the program are specifically designed with accessibility in mind: much of the content is delivered online while some practical, hands-on lessons are taught in intensive, skills-development lab sections. Many classes meet in the evening to accommodate non-traditional students with day jobs. Each course in the program is designed to equip students with the skills and knowledge to launch a career in Maine’s aquaculture sector, and the curricula are aligned with the industry occupational standards published by the Maine Aquaculture Association. There are various pathways for students entering the program; students can take individual courses to further their professional development, graduate after 1 year with a Workforce Training Certificate, or graduate after 2 years with an Associate in Applied Science degree. After completing an Associate
in Applied Science degree, students can also transfer into 4-year programs. Following the recent Transfer ME agreement between the University of Maine System and the Maine Community College System, WCCC students are guaranteed admission to the University of Maine System after completing their associate degree.
Washington County Community College (WCCC), founded in 1969, currently offers 35 programs of study at the associate degree, diploma and certificate levels, including the trailblazing aquaculture program. Certificates are designed to be “stackable.” This allows students to become multi-skilled technicians upon returning to earn another technical certificate which, in turn, maximizes their employment opportunities.
WCCC is also an intermediary sponsor under the Maine Apprenticeship Program which — coupled with a grant from the Maine Department of Labor — allows WCCC to help build sustainable training and employment pathways by connecting students in the Aquaculture Technology program to pre-apprenticeship and apprenticeship opportunities with aquaculture employers. Both pre-apprentices and apprentices get real-world, hands-on exposure and experience with Maine’s aquaculture employers — experiences that include both on-the-job learning and related technical instruction.
A complementary USDA AFRI funded project is also underway in Southern Maine with the Gulf of Maine Research Institute and Southern Maine Community College (SMCC) partnering to develop and deliver short-term aquaculture courses, and a shellfish and marine algae farming apprenticeship program. Many WCCC courses offer badges, also known as micro-credentials, which are cross-walked with these short-term training options through Southern Maine Community College. This partnership model allows community college students from across the state to easily access the WCCC’s Aquaculture Technology Program.
AQUACULTURE MAKES A DOWNEAST!
MSplash
aine Aquaculture Innovation Center (MAIC) and partners have been awarded $484,447 by the Northern Border Regional Commission (NBRC) to catalyze aquaculture in Washington County. The grant is matched with a further $140,912 investment, and will support a grassroots program with a broad range of business support and workforce development initiatives.
In the past, Mainers in the Downeast region have built an economy on natural resources, such as lobster, herring, lumber, and wild blueberries. With some of these industries shifting as a result of a changing climate, Mainers in Washington County communities are now turning their resourcefulness and entrepreneurial spirit to a new industry of opportunity: aquaculture.
With this new grant from the NBRC, MAIC in collaboration with experienced aquaculture, education, and business development partners will work with Washington County businesses to support the development of a robust and sustainable aquaculture sector. Partner organizations include Sunrise County Economic Council (SCEC), Maine Center for Entrepreneurs (MCE), and The Downeast Institute (DEI). Project efforts will be concentrated in three community nodes for maximum impact: EastportSipayik, Jonesport-Machias, and Milbridge-Steuben.
The program supported by this NBRC grant is designed to catalyze both existing aquaculture businesses that are ready to scale up and start-up aquaculture businesses that are ready to launch. Participating businesses will receive intensive wrap-around support, including access to business incubation, technology translation, market development, and funding. These businesses can also receive stipends to support high school student work
COURTESY OF MAINE AQUACULTURE INNOVATION CENTER
placements and apprenticeships. Simultaneously, partners will work with communities to identify community-specific infrastructure needs (e.g. gear, cold storage, distribution hubs) and to provide training opportunities for future workforce.
The workforce development aspects of this project will leverage existing funding and build on two existing initiatives: (1) a United States Department of Agriculture (USDA) Agriculture and Food Research Initiative (ARFI) funded project to develop and pilot the new Aquaculture Technology Program at Washington County Community College and (2) a Congressionally Directed Spending (CDS) award to consolidate community college seafood workforce training across Washington County and Southern Maine Community Colleges. This foundational work will form the basis for the novel programming funded by the NBRC to create and expand workforce pipelines — from Washington County high schools to community college training programs to workforce placements in the aquaculture field.
In partnership with Jobs for Maine Graduates and schools in Washington County, opportunities are being created for youth in the Downeast Maine aquaculture sector. High school students can participate in a class to explore careers in aquaculture, which includes field trips to and hands-on experiences with Washington County aquaculture businesses. A recent student participant in the pilot phase of the Aquaculture Technology Program highlighted the success of the initiative saying, “This program not only offers knowledge but great networking opportunities with those in the know. I’d highly recommend it for anyone who wants to pursue an aquaculture venture or is simply curious about it.”
Sharing Their Stories
MAINE COAST HARVEST DOCUMENTARY FILM SERIES SPOTLIGHTS A VARIETY OF THE STATE’S SEA FARMERS
BY STEPHANIE BOUCHARD
Karen Cooper’s family roots go deep in Maine’s fishing and boating industry. Brought up in lobster fishing and a lobster fisher herself, when she decided she wanted to start a kelp farm, she turned to her father Foy Brown — an institution in their hometown of North Haven — to help her get started. But not because he had any knowledge of kelp farming. In fact, he was downright skeptical about it.
Despite his doubt, Brown wanted to support his daughter and helped her set the lines of “slime” when she got her first kelp seeds.
“Pretty soon, we go over there one day, and I’ll be goddamned there was kelp three or four inches long. You could have knocked me over with a feather,” Brown says in a short film featuring Cooper’s kelp farm business, Tidal 9 Fisheries.
The Tidal 9 Fisheries film is one of five in the Maine Coast Harvest documentary film series, which spotlights a variety of the state’s sea farmers in the aquaculture industry. Funded by Bill and Patty Zimmerman’s ZFund, the films were produced by GoodFight Media, which has studios in Portland and in Washington, DC, in cooperation with the Maine Aquaculture Association.
In an effort to address “misconceptions and knowledge gaps” about aquaculture, MAA wanted to put a focus on the farmers themselves, said Trixie Betz, MAA’s outreach and development specialist, and to use film in particular to do that.
“We’re seeing increasingly that film as a medium is really powerful for bridging those gaps of knowledge,” she said. “We see that visual mediums can go a long way — not to discount other types of mediums — but the accessibility is there, the showing versus telling, the relatability of showing here’s what someone does for work, but here’s also what they do with their personal life. Here’s what their family life is like; here is what has brought them there.”
PHOTO COURTESY OF THE MAINE AQUACULTURE ASSOCIATION
SEAWEED
Min the Spotlight
COURTESY OF MAINE SEA GRANT
aine is home to some of the world’s most beautiful and versatile seaweeds, with over 200 species playing a critical role in supporting ocean health. Seaweeds are also a valuable cultural and culinary resource used in nutrient-rich foods, organic fertilizers, health products, and more. In addition to the state’s established wild fishery, Maine seaweed farmers lead the US in production, harvesting over one million pounds in 2023.
At Maine Sea Grant, we support thriving coastal communities and ecosystems through research, education, and outreach. We collaborate with fishermen, sea farmers, businesses, regulators, researchers, and community leaders, as well as with regional, national, and international initiatives to support Maine’s seafood sector and those who depend on it. As we work to foster sustainable, resilient, and economically viable fisheries and aquaculture in Maine communities, we see seaweed as a key part of the history and future of our working waterfronts.
Although Maine’s commercial seaweed sector dates back over fifty years, there’s much to learn from countries where seaweeds have been cultivated and consumed for centuries. Maine Sea Grant seaweed specialist Jaclyn Robidoux recently traveled to Japan with a group of US research and industry representatives on a trip organized by Coastal Enterprises, Inc. and funded by Builders Initiative. The group learned about farming and harvest methods, innovative products, and other critical aspects of Japan’s seaweed sector. Said Robidoux, “Seaweed is celebrated and integrated into so many aspects of Japanese culture and cuisine! It was incredible to experience this firsthand. We’re excited to bring back new ideas and collaborations to support Maine’s industry.”
Sea Grant staff regularly share this type of insight through educational programming. In developing seaweed curricula, we engage teachers and students statewide in exploring coastal ecosystems. Other learning opportunities are designed specifically for industry. Aquaculture in Shared Waters, a community-based training program offered by a group of partner organizations including Maine Sea Grant, has helped more than five hundred fishermen, farmers, and professionals start or improve shellfish and seaweed businesses since 2013. In 2024, the program diversified into new offerings to better serve women and nonbinary aquaculturists, new farmers, and new farm hires.
To address emerging challenges, Maine Sea Grant regularly convenes diverse groups who learn together and share perspectives. In 2023, we led an effort by the National Seaweed Hub to host the National Seaweed Symposium, drawing 250 leaders in seaweed research, development, production, and resource management from across the US. The four-day conference coincided with Maine Seaweed Week, an annual festival that celebrates Maine’s seaweed harvest with workshops, events, restaurant specials, and more for visitors and residents alike.
Finally, Maine Sea Grant funds cutting-edge research on issues of importance to Maine’s seaweed sector, supporting innovation and business development. Recent investments have developed post-harvest processing technology and food safety guidance for harvested seaweeds, investigated predation by snails on commercially valuable kelp species, and examined the return and genetic diversity of kelp forests and the biomass and growth rates of rockweed beds. To learn more, visit seagrant.umaine.edu!
“I don’t think there’s any better source to understand how this all works (aquaculture) than the people who were doing it,” said Nathan Golon, cinematographer and co-founder of GoodFight Media. “There’s something about hearing it from them that I think helps you understand a little bit deeper than you would by just reviewing information, watching a PowerPoint, et cetera. It really brings out the nuance of this industry and making the choice to be a part of it.”
For Golon, who grew up in Maine, making these films personal meant talking with people from throughout the industry, and spending time with the sea farmers being featured in the films.
“What we really wanted to do is focus on the people and what their motivations were, what their backstories were, what some of the challenges of starting their businesses were, and how they’re doing, and how it fits into their lifestyle in
Maine generally,” he said.
The films tell the stories of sea farmers working in niches of the aquaculture industry, including seaweed and oyster farming, from various parts of the state. These “real people” films not only reveal personal stories, but illustrate how traditional fishermen are diversifying their businesses with aquaculture; how women are building their own businesses; how the industry can be an option for retaining the state’s young people; environmental stewardship; and how running their own sea farm businesses supports living the lives they want to live in Maine.
The films, which were produced and released over the last five years, were screened at specific locations when they were released and shared with policymakers and others. They can be viewed online at mainecoastharvest.com .
PHOTOS COURTESY OF THE MAINE AQUACULTURE ASSOCIATION
GLOBAL INSIGHTS, LOCAL IMPACT: TECHNOLOGY TRANSFER REVOLUTIONIZING MAINE’S
AQUACULTURE INDUSTRY
Co-authored by Hugh Cowperthwaite, Senior Program Director of Fisheries and Aquaculture at CEI & Dana Morse, Senior Extension Program Manager, Aquaculture Lead Maine Sea Grant and University of Maine Cooperative Extension Darling Marine Center
Maine’s wild fisheries and its burgeoning aquaculture sector are at a pivotal moment, grappling with the unprecedented challenges posed by climate change.
To ensure the survival and prosperity of Maine’s waterfront communities, adapting and evolving these industries is not just an option—it’s a necessity. One of the most effective strategies to drive industry growth is through “technology transfer.” For Maine aquaculture, this means learning about innovative species, resources, and cultural practices from around the globe and integrating these insights into local practices.
Maine has leveraged technology transfers with great success in recent years. The most promising example was in 1999, when ten Mainers visited Aomori, Japan to learn about their farmed scallop industry. The lasting impact of that trip has been an increased scallop resource through spat (seed) collection, which protects the seed from predators before releasing it into the wild. This initiative laid the groundwork for Maine’s flourishing farmed scallop industry, sparking numerous group trips to Aomori and Hokkaido, and welcoming Japanese visitors to Maine. These exchanges have led to the establishment of several commercial scallop farm businesses in Maine, including PenBay Farmed Scallops and Vertical Bay.
“By spending time in other states and countries, our hope is to gain first-hand experience meeting with growers, wild harvesters, processors to learn how shellfish and kelp is grown, harvested, and made into various products in order to continue our work in Maine diversifying Maine’s coastal economy,” says Hugh Cowperthwaite, Senior Program Director of Fisheries and Aquaculture at CEI.
Together with Dana Morse, Senior Extension Program Manager, Aquaculture Lead Maine Sea Grant and University of Maine Cooperative Extension Darling Marine Center, Cowperthwaite is committed to introducing Maine’s aquaculture industry to new species, technologies, culture techniques, and equipment. They also focus on market development and culinary uses for emerging species of shellfish and kelp.
“Many countries utilize farmed and wild seafood in their cuisine. When we make these trips we immerse ourselves in the local culture and meet with chefs, fishermen, growers, processors, retailers, restaurateurs, equipment manufacturers, government officials, and scientists. This gives us a broad lens of what’s possible and often opens doors. We always welcome reciprocal visitors to Maine to share our industries with guests from other parts of the world,” says Morse.
When scouting opportunities for technology transfer, it’s crucial to find climates and seasonalities similar to Maine, rooted in resource-based economies. Successful recent trips include studying the kelp industry in South Korea (18 participants in 2023), the squid fishery in Rhode Island (3 participants in 2023), culinary uses of scallops in Northern France (10 participants in 2024), the kelp industry in Hokkaido (15 participants in 2024), and farmed scallops and equipment in Atlantic Canada (5 participants in 2024).
Networking at international conferences and seafood shows also prove valuable opportunities to explore more prospects.
As Maine’s fisheries and aquaculture sector navigate these transformative times, we must actively seek out and implement strategies that will sustain and support the hardworking communities at the heart of our waterfronts. Technology transfer is one of the fastest ways to seed success, ensuring the resilience and prosperity of Maine’s working waterfronts for generations to come.
CHOOSE A CAREER IN MARICULTURE
COURTESY OF MAINE MARITIME ACADEMY
Pursuing a career in Maine’s mariculture industry is an excellent choice due to the state’s abundant natural resources and commitment to sustainable practices.
Maine’s coastal waters are perfect for cultivating high-demand seafood such as shellfish and seaweed, which are increasingly sought after both locally and globally. The industry’s focus on environmental stewardship and sustainable aquaculture ensures a forward-looking career path aligned with ecological preservation. Additionally, with continuous advancements in technology and a supportive professional community, Maine’s aquaculture industry offers exciting opportunities for innovation and growth.
Local expert Carter Newell has created a Mariculture Certificate program designed to provide aspiring professionals with essential skills for success in shellfish or sea vegetable farming. An industry professional with 40 years in shellfish farming, Dr. Newell has dedicated his career to mussel and oyster cultivation and advancing Maine’s mariculture industry. This program provides a strong foundation for those looking to start their own business or work as an employee or manager in an established sea farm or seafood business.
With modular scheduling and convenient hybrid learning there’s no need to leave your current job to join the fastest-growing sector in the marine industry. Learn more and register at mainemaritime.edu/cpmd/mariculture/ or call (207) 326-2211.
