Pandalus borealis sounds like something fantastical, like a figure from mythology or a legendary creature. It’s actually the scientific name for a little pink crustacean that fishermen pluck by the ton from the coldest parts of the ocean each winter — the tiny, briny, deliciously sweet wild Maine shrimp. Whether you’re buying it from a seafood truck on the side of the road, from a fish market, a food co-op or from a supermarket, you’re buying a delectable, sustainable source of protein that was caught, processed and distributed entirely by Mainers.
Some of those Mainers are the folks at Port Clyde Fresh Catch in Port Clyde who supply restaurants, casual shoppers and members of its co-op with pounds of shrimp meat each week — as well as fish, lobster, crab, scallops and other ocean treats.
“Our co-op subscribers have been down a bit this year, but that’s only because our products are a lot easier to come by in stores, so people can go out and get it whenever they want,” said Jessica Libby, business manager for Port Clyde Fresh Catch. “The weather hasn’t really cooperated this year as far as the catch goes, but when they do go out fishing, they bring out a really good volume.”
The shrimp season starts Dec. 1 and continues through April 15, though a strong catch could force it to close early, as it did last year when the catch exceeded the limit by 60 metric tons. Last year, PCFC began processing seafood as well as selling it whole, meaning that they can sell shelled, deveined shrimp to the public, as well as whole shrimp.
To read the rest of the story, please go to: Bangor Daily News (Bangor, ME).
