Fishing Industrty In Maine Dominated By Catch Of Lobsters

  • 12/14/2015 3:04:55 PM
  • Larry Stine
  • Local News

  The fishing industry in the U.S. state of Maine is dominated by one catch above all the others-lobster.
 The shellfish accounts for three-quarters of the state's revenue from fishing and is considered by many to be the state's economic heart.
  CNN's Clare Sebastian looks at why the industry is booming
  Even at the end of a long day at sea, these lobstermen take their time.
  Each fresh specimen must be carefully unloaded.
  For the state of Maine, there's a lot riding on these spindly frames.
  "People come to Maine, they wanna eat a lobster, they wanna see a boat go by, they buy a postcard, but we're more than that," says Steve Train, a lobsterman. "We've got 5,000-plus lobster licenses in the state of Maine. You know that's 5,000 small businesses scattered from one coast to the other."
  Those 5,000 businesses have had a very good year.
  In 2014, lobstering in Maine brought in a record $450-million, almost 25 percent more than the previous year.
  Rising demand, coupled with an unusually cold winter, which delayed the start of the lobster season, pushed up the price per pound.
  Even so, Train says they are not tempted to over-fish.
  "On a typical day I throw 10 to 20 times as many back overboard as I keep and I think that's a very good thing, because every time we're doing that we know there's something there next time," Train says. "We've built a buffer into our fishery to accommodate changes in the environment."
  From the lobstermen, to the restaurants that sell their catches, this is an economic success story.
  "Dimillo's is an institution here in Portland," says CNN Correspondent Clare Sebastian. "During peak season they can sell over 200 of these a day."
  At $55 each for the largest, daily revenues can run into the thousands.
  A simple business model for a rather complicated eating experience.
  "What we have here is a bowl for your shells, an extra napkin, wet nap, a couple of picks, and your crackers," says Nick DiDonato, a waiter at Dimillo's Restaurant.
  Luckily, I'm getting a crash course.
  "I've got my bib, I'm ready to go," says CNN's Clare Sebastian.
  "So, take it and from the body with the tail, I like to give it a little twist," Nick DiDonato says.
  "And what's the trick to this?" Sebastian asks. "Do you have to be patient, try not to break it in too many places?"
  "A little bit," Nick DiDonato says. "Some people like to take a fork and knife open it right up, eat it piece by piece.  I prefer to see the entire tail."
  The trick of course, is to get your hands dirty.
  "I'm already covered in it," says Sebastian with a laughs.
  "Part of the lobster experience is opening it up yourself," Nick DiDonato says.
  "Ah - victory!" exclaims Sebastian.
  Victory indeed, for a the first-tome diner, and a real Maine experience to remember.
  For those working the lobster boats off of Portland, hoping for another banner year, thoughts have already turned to the next catch.

More Local News

Our top stories from around the area
  • Nominations Open For Outstanding Senior Award

    • 3/22/2019 12:37:15 PM
    • Jenna Ramolt
    • Local News

    The Ohio District 5 Area Agency on Aging (AAA) is currently accepting nominations for the Outstanding Senior Citizen and Community Service Awards.

Local News

More stories from around the area