johnnyd

I asked Bernie roughly the same thing but he said on a daily basis it's relative to the demand. An awful lot of work went into the infrastructure to get to this point. Pictured above is about $100,000 worth of gear, never mind the labor to build it all themselves, and some wrong turns were inevitable. The anti-eiderduck net alone saved hundreds of pounds from disappearing. Then there is the boat, motor and insurance for everything. The storm last month was devestating to all who make a living on the coast including Aqua Farms LLC. Maintenance takes up a lot of time and labor. Last I heard, Great Eastern offers franchises but you buy their rafts and gear, then give them a cut of the harvest. If you take yesterday as an example, we harvested about 500 lbs and sold to Browne for about $1.50 per pound, I think, so $750 for the day minus gas @ around $40. I got $125 and a bag of mussels for helping out.

Bernie and I head into Portland harbor on a glass-like sea. We pull the boat onto a trailer and head over to Browne Trading, a specialty seafood purveyor to deliver our harvest. Browne Trading is a go-to source for high-quality seafood nation-wide... and if I recall his posts, counts our own docsconz among it's fans. Aqua Farms LLC has been selling their mussels to Browne for a long time so if any of you have included mussels among your orders you've already had some of these gorgeous things. When I got home, I cracked a beer and set about cooking off my bonus mussels, three and half pounds. In a little olive oil, I sauteed some onion, a clove of garlic, a bit of fresh oregano and thyme, 1/3 cup each of pinot grigio and chicken broth. They really were amazing. I am sore as hell today but it was worth it!

Thanks folks! When I got the call to go do this I asked if I could take pics and Bernie and Tollof were happy to oblige. All day I said to myself, "Oh, boy - my seafood chums at eG are gonna get a kick out of this!!" Blether: Mussels are filter-feeders like oysters and clams. The rope-trick keeps them suspended in open ocean where they are happy to filter through the nutrient-rich Gulf of Maine water. They will open their shells and filter the water for microscopic food. docsconz: I estimated a breakage rate of around eight to ten percent but that could be generous. I hoped to get a shot of the actual extraction from the ropes where most of the shell-breakage occurs but I was manning the winch so no pic-ops. By mid morning we here stepping on a few strays, but the ones on deck were mostly ones I had picked off the conveyor that were already broken. As for sourcing, I have a feeling you already have that connection... see post to come.

The next step in the mussel processing is packaging. Yet another custom-made, stainless steel item: the culling table. Small mussels have fallen through the spinner into plastic totes to be thrown back in the water, but this table has a different appeture so that medium size (1 to 2 inches) can be separated. Bernie tells me there are a range of restaurants that love the size and they actually sell for more than the large ones. A plastic net bag is strung around the hole in the foreground and filled with ten pound (for restaurants) or two pound (consumers) product. It is weighed (blue device) and tagged with the date and license number of the harvester. A two pound sample is also bagged for the State of Maine red tide alert system, who keep a daily watch on what's going on around the coast. Then they are placed in clean totes and iced down immediately. We spend a little time dragging a hook around the rafts hoping to pull up any of the two hundred ropes that were lost during the storm and recover six clean lines and one laden with super big mussels. Bernie ties that one back on a crossbeam for harvesting later. We hose down the gear and decks, pack everything away and tow the barge back to it's mooring. As we pull away this magnificent osprey swooped in looking for snacks... Hard to tell here but trust me, that's an impressive creature.

Freshly harvested mussels from the Gulf of Maine Mussel aquaculture raft off Clapboard island, Falmouth Foreside, Maine. This is Bernie taking a call from a buyer who has upped his order. Time to get to work. They are delicious...

Freshly harvested mussels - debearded and polished - ready for your plate.

The conveyor belt is washed with a blast of seawater then moved behind the mussel polisher. This magical device gently scrubs away barnacles with rows of stainless steel tubes that are "engraved", creating a "sanding" effect, loosening and removing anything on the delicate mussel shells. It was hand-built by the owners at tremendous expense but has proved to be the lynchpin of their success. Observe the flywheel on top - that moves the top row of scrubbers back and forth so that all sides are addressed. There is a constant wash of seawater at all times. edited to add: The opposing directional spin of the rollers also de-beards the mussels. Everything is compressor operated so the deck of the house can be tricky... Not to mention a big time mess!

This stainless steel rig was custom welded to handle the harvestable ropes which can weigh upward of two hundred pounds. The rope ends are hooked on to a winch and dragged through a gizmo that liberates the mussels (and starfish, sponges, seaweed, and other characters) from the ropes, ending up in a muddy heap on-deck. Last time I was here, we had to scrape the mussels off by hand - and if you've ever tried to pull mussels off rocks you know what a chore that is. Instead of a halfhour, it's done in less than five minutes. Next, we separate the large mussel clumps into smaller mussel clumps so they can go up the conveyor and into the clump-separator... ...which in turn sends them into the washer/spinner. At this point, Bernie makes sure each mussel has been separated and cleaned of the thick, fibrous connective matter they grow up around, and any other creatures, but barnacles and limpets present a more difficult problem. Which is why this handsome unit was invented...

Mussel ropes hang from the crossbeams aboard the raft. They are about forty feet long and are first covered with mussel spat and incased in a bio-degradable netting that disappears when mussels grow big enough to attach themselves to the rope. This takes about seven to nine months.

The processing occurs inside this custom built house that sits on a pontoon platform. This is moored near the rafts so when Bernie and I arrive at Clapboard Islands south side, we tow it to the one (out of two) functioning rafts. Notice the yellow netting around the raft. This keeps the Eider ducks from diving for, and then eating, the mussels. This is a great deal better than my trip out here four years ago. There was no shelter, it was foggy, raining and about 45F. Today might hit 80F but on the 49degree water, the conditions will be perfect. Inside, there are a variety of stainless steel equipment that was custom-built by the guys. We'll take a look at them as we follow the journey from harvest to retail.

As traditional commercial fisheries continue to suffer decline in stocks, shellfish aquaculture has been a welcome industry in the Gulf of Maine. Ten years ago, some of my colleagues in the sea urchin business decided to give it a whirl. Taking a cue from the grand daddy of mussel farming here in Maine, Great Eastern Mussel Farms, much toil and tribulation ensued before establishing themselves as Aqua Farms LLC a division of Ocean Approved LLC who also harvest and process kelp noodles.Yesterday I got up at 4am and met Bernie on the waterfront for a day out on the rafts. It was a beautiful morning... Before heading to the Clapboard Island Raft we spun over to Bangs Island to check on the raft there. Those of you in the area might recognize Bangs Island Mussels on restaurant menus. This is where they come from. Unfortunately the recent "Patriot's Day Storm" caused a lot of damage. Most of the state is still recovering from this debacle where winds reached 92mph.

Newicks decided to close early, Sunday May 6th. Chicky's Fine Diner in Westbrook has also closed it's doors. See this post in Maine Diners thread. Finally made it out the The Cheese Iron in Scarborough. That is a terrific shop with things you can't get elsewhere. I met Vince the owner and his themes are rock solid. Prices are reasonable too. He's a pleasure to be around - he has me pining for an olivewood cheese knife.

Thanks for that Peter - I didn't look close enough on the map. If you happen to drop in at the A1, can you snap a pic for us? It would be nice to see the places we highlight here. True True. Becky is a class act. I love that she has gone through the mill to add the second floor which is under construction as we speak.--------------- Sad news: Even though not quite the diner in architecture, Chicky's Fine Diner in Westbrook was a classic diner in decor and menu. Undercapitalized from the start, their music shows became legendary, but once tables were fed and drinks topped off there was little turn over until the show ended and I am sad to report their doors closed for good last Saturday, the 5th of May. Chicky and Blake are good friends of mine and I've been assured they will surface in the live-music scene here in Portland but the great diner is history. Their last press release includes the following prose:

From Sustainable Food News.com (reprinted by permisson from the editor/publisher) May 7, 2007 Whole Foods Market Monday launched Secret Ingredient, its first-ever weekly online cooking show and resource for home cooks seeking useful tips and simple recipe ideas. The natural and organic grocer said the new show features foods exclusive to Whole Foods or meet the company's strict quality standards, including the world's first nitrate-free prosciutto, award-winning aged Balsamic vinegar, fresh artisan-made goat cheese and hand selected Parmigiano Reggiano. "We hope to deliver inspiration," said Scott Simons, Whole Foods Market food aficionado and host of Secret Ingredient. "Because we focus on only one ingredient per episode, viewers really get to know the featured item and take away practical cooking tips and recipes. Top that off with easy yet tasty meal solutions and Secret Ingredient is a home cook's treasure." The video podcast will be available on Whole Foods Market's website as well as on iTunes and on YouTube. A new episode is available every Monday and all episodes will be archived for anytime availability. The first episode features farm-raised catfish, a mild and versatile fish raised without antibiotics in a controlled environment. Simons will demonstrate a recipe for Thai-inspired fish tacos. The video podcast is filmed in high definition at Whole Foods stores and its U.S. culinary centers. Whole Foods Video Blog here

The popular but unremarkable Cap'n Newicks in South Portland, is closing, along with their Merrimak, NH location. Prices aside, the classic fried seafood set-up is clearly in place: bored teenagers working the fryolaters, sea kitsch on the walls and tables, predictable menu... it all should add up to a decent bottom line. This is the place all the locals go to and it's really famous. They started a nutty but endearing TV ad campaign a year ago (lobster rodeo for one), so I would think they would be gearing up for another great summer. My last time there I had a fried clam platter which ended up with pieces of haddock, scallop, oysters and finally clams - all indistinguishable nuggets - served with dependable fries, tarter and slaw, for about $13.95... could be why they're losing money here. So there is a great big hunk of property right over the bridge just waiting to soak up those regulars. Any suggestions?

Older topics, mostly travel-related, have mentioned a few diners in Maine worth a special trip, or to avoid at all costs. Some have been around for decades - the anchor in small communities throughout the state - offering comfort food, Maine style. Others are "Diner Revival" projects with various outcomes. One of my very favorites in the country, let alone Maine, is the A1 Diner at #3 Bridge Street in Gardiner, Maine. I heard on the news today that the Food Network filmed a segment there yesterday for their program "Diners, Drive-Ins and Dives", (see schedule here). A1 Diner sits on a bridge over the Kennebec River. The menu is very diverse for your average diner. Along with Meatloaf (hot w/gravy or cold w/lettuce), Turkey Clubs, Mac & Cheese and Liver & Onions, you can have Knockwurst w/Swiss & Onions, Portabello w/onion, Noodles w/Vegetables, Tofu & Fermented Black Bean Sauce, Armenian Chick Peas & Spinach, Lebanese Tomato Salad and Kim Chi. Every dish I've had there has been, well... A1. If you check out the menu on their website, there is a side order of "Bob's Biscuits" - the price is $1,000,000. There's a story there... I just know it. ------------------------ Anyway, with the summer travel season fast-approaching, I figured Maine Diners are worth a topic of their own so in the spirit of "The Best: Fried Clams" in New England, I invite anyone to post reviews and knowledge of all diner experiences in Maine. (Since classic diners are all over New England, I'll leave it up to Admins on whether to fold this into an encompassing New England Diner topic)

I can speculate on the duration of claw re-growth but I'd rather get a little research done first. But honestly? I think those bugs will die within hours of re-introducton into that 38 degree water. This is a really, really stupid course of action. I think Pete and others were just being "nice" to these people. This happens all the time: people from "away" (and full disclosure, I am one) think they can dump a bunch of lobster into the ocean and expect them to survive when they know ABSOLUTELY NOTHING about the dynamics involved... (/rant abatement in progress) ← *Ahem* Okay, now that I've calmed down, I have found out the following: ● Claws regenerate over a period of several moltings. Homarus Americanus molt two to four times a year so depending on conditions like temperature, it's safe to say in two years a new claw appears at about the same size as the original. ● Claws that regenerate can sometimes be deformed. See here for some really weird claw deformities. Also featured is a pic of a just de-trapped lobster holding it's own dropped claw. ● Speaking of temperature, lobster body temperature adapts closely to the seawater around it. It's for this reason I recounted some of the codgers I met downeast reckonings that quick changes in temperature are fatal. Then again half of what they said was suspect. Still, lobsters do move slower in cold water. ● I learned that monster crusher claws (the other being a pincer or seizer), found on male lobsters are extremely attractive to females... See "Ask The Lobster Doc" - Nov.2001● Venturing further into the weird, check out this four-clawed lobster with three on one side. Freak show, man! ----------------------- Calls around have not pinned down the potential fate of those three hundred lobsters. Speculation ranges widely from "all are certain to perish" to "they'll be in twenty fathom by mornin'". Indeed, in my research I learned that a lobsterman caught the same lobster in 24 hours but three miles away. So shame on me for waxing so vehemently on the subject without proper back-up. In the spirit of the day, I've decided to suit up my dive gear and meet with the whole team at an undisclosed time and underwater location to express my sincerest apologies which, I hope, they will, but are not expected, to accept. I said a bad thing. but I am a good person.

I can speculate on the duration of claw re-growth but I'd rather get a little research done first. But honestly? I think those bugs will die within hours of re-introducton into that 38 degree water. This is a really, really stupid course of action. I think Pete and others were just being "nice" to these people. This happens all the time: people from "away" (and full disclosure, I am one) think they can dump a bunch of lobster into the ocean and expect them to survive when they know ABSOLUTELY NOTHING about the dynamics involved... (/rant abatement in progress)

Actually, Pete said they had Illinois plates. Now that I think of it, there was a white SUV in front of me on Commercial Street Monday that was clearly lost.

Portland, Maine had a downtown Public Market that was subsidized by a philanthropic foundation from 1998 to 2006. (see photos here) From New York Times article 4/11/07: Since then, a local engineer bought and renovated a much smaller space once he heard four of the vendors were intent on opening another Public Market in the downtown area. The move has been tough on the vendors, and the weather around here in winter is a tad iffy, but a momentum is building here: There is talk of outfitting a second floor for four more vendors.

If anyone needs me, I'll be out setting my traps in the mud near the B&M outflow pipe...

Today's New York Times features the Portland Public Market demise and transition to the Portland Public Market House, now located at 28 Monument Square. Story here - NYT - 4/11/07 - BIZ section

Five young men and five young women bought $3,400 worth of one-claw lobsters (called "culls") at New Meadows Lobster Pound, Portland, this past monday, with the intention of setting them free somewhere in Casco Bay. Lobster prices are quite high right now, owing to a local shortage. Retail rate hovers around $15/lb. New Meadows owner, Peter McAleney, says he gave them the wholesale rate, $11.25, for each of his 300 culls. Full Story - Portland Press Herald - 4/10/07

Damn, Jeff. Those f%ckin sh!tholes at L'Ermitage can kiss my a$$. What a complete and utter bummer. I actually went to a wedding at Hotel Bel Air in 1999. Pretty good food too. Must have been a hundred people. I wonder...

Outstanding pictures, Doc. Fascinating glimpse of all things Peruvian. Thank you. Word.