Spring is here and that means two things for our Collaborative Management Specialist, Mike Thalhauser. Alewives are back, and MCCF is out supporting efforts to collaboratively manage this important species that connects our communities with the ocean.

As in past years, MCCF is supporting alewife committee members of Brooksville, Penobscot and Sedgwick and working together as the Three Town Alewife Committee. This includes counting returning adult fish, notching beaver dams to allow safe passage, and taking biological samples. Later this summer, we will also sample juveniles to look at abundances compared to these returns. This work is happening at Walkers, Wights, and Pierce Ponds and will total around 1,000 hours of time and effort. It shows how important these fish are to our communities and the real capacity that co-management can add to traditional fisheries management.

Also, one exciting bit of news is that we just saw the first sign of fish into Snows Brook! Fish were stocked into Frost Pond over the last several years ahead of work being done this year by our close partner Maine Coast Heritage Trust. Thanks to this work, passage will be re-secured to Frost Pond and Parker Pond and the Bagaduce River will again, be fully open to passage of river herring throughout the drainage.

Pictured above: Dana Black of Brooksville dips new fish returning to Snows Brook and eventually to Frost Pond over a culvert that currently blocks passage. This culvert will be replaced this summer.

Calling all seafood lovers and foodies! The Alliance for Maine’s Marine Economy is celebrating and sharing innovative seafood products on their online cooking tour. Join them for a virtual cooking experience and learn just how easy it is to prepare delicious Maine seafood. The next stop on their tour is Thursday, May 27 at 12:00pm with Chef Rob Dumas who will lead this culinary adventure preparing whole farmed sea scallops, along with Togue Brawn, Marsden Brewer and Marnie Crowell. Meet the fisherman who sustainably raised them, enjoy views of the beautiful Gulf of Maine, and learn how to prepare this delicious seafood product. Click here to register.

According to their website, the Alliance for Maine’s Marine Economy is “a responsive network of companies, organizations and individuals dedicated to the growth of a vibrant marine economy for Maine. Our mission is to ensure that Maine seafood, fishing and aquaculture industries and the natural and innovation ecosystems on which they depend are healthy and benefit Maine people and communities.” MCCF’s Executive Director, Paul Anderson is a member of the Alliance Steering Committee.

Photo: Recipe Ideas for Farmed Sea Scallops

With spring, comes Maine’s Atlantic halibut (Hippoglossus hippoglossus) season, which officially opened on May 18. Due to conservation efforts, fishermen are limited to 25 tags per year in state of Maine waters. The halibut is the largest of all flat fishes and can grow up to 600 to 700 pounds, although these days in Maine waters, they are rarely more than 100 pounds. The fish must be tagged with a size limit of 41 inches or greater.

Halibut are typically caught on baited longlines or “tub trawls,” but catching one on a rod and reel produces a far more exciting story, especially for the angler. Choice of bait is the topic of many springtime discussions and runs the gamut from fresh alewives to hen clams and even pig hide.

To avoid overfishing, the state’s halibut season is short, with the last day of the season set for June 14. Until then, we encourage you to visit your local fish market or seafood retailer to find this seasonal fish. Even better, is if you know a local fisherman licensed to sell directly, that catches one and is looking to peddle it locally. Halibut is a healthy seafood option and easy to prepare.

If you’re interested in learning more about the fishery and how it's managed, you can find this topic featured as part of our online “Lunch & Learn” series, which can be viewed here.