Five Iconic Seafoods of the Maine Coast

Maine's cold, clean waters produce some of the world's most prized seafood. Here are the five pillars of the Maine seafood identity.

1. Lobster (Homarus americanus): The undisputed king. ~100M lbs/year. Sweet, tender meat. Boiled, rolled (lobster roll), steamed, thermidor. Sustainable: MSC certified, trap limits, v-notching.
2. Shrimp (Northern/Pink Shrimp, Pandalus borealis): Small, sweet, cold-water. Seasonal (winter/spring). "Maine shrimp" = distinct from Gulf shrimp. Note: Fishery closed 2014–2023 for stock rebuilding; limited reopening possible.
3. Sea Scallops (Placopecten magellanicus): Large, dry-packed (no phosphates), sweet, buttery. Pan-seared, raw (crudo). MSC certified. Major port: New Bedford, MA (lands ME catch).
4. Oysters (Eastern / American, Crassostrea virginica): Merroir-driven: Damariscotta River (briny, mineral), Casco Bay (sweet, cucumber), Pemaquid. Served raw on half-shell. Aquaculture boom: $10M+ industry.
5. Mussels (Blue Mussel, Mytilus edulis): Rope-grown (suspended culture) = grit-free, plump. Steamed in white wine/garlic/cream. Sustainable, zero-input protein.

Honorable Mentions

• Jonah Crab (lobster bycatch, sweet claws)
• Clams (Steamers, Quahogs) — fried clams, chowder
• Haddock, Cod, Monkfish, Hake — groundfish
• Seaweed (Kelp, Dulse) — emerging aquaculture

Where to Experience

• Working waterfronts: Portland, Rockland, Stonington, Beals Island.
• Lobster pounds & shacks: Red's Eats (Wiscasset), The Clam Shack (Kennebunk), Harraseeket Lunch (S. Freeport).
• Farmers' markets / CSFs (Community Supported Fisheries).