For years, Maine's lobster processing industry was on simmer. But with the help of a glut of the state's signature seafood and a few savvy entrepreneurs who spotted a hole in the market, it's on its way to a rolling boil.
Take 24-year-old Kyle Murdock, who decided to stop his studies in physics and math at Worcester Polytechnic Institute in Massachusetts to open Sea Hag Seafood, named after his father's lobster boat.
Fishermen began talking about the need for more in-state processors, which turn whole live lobsters into frozen tails, picked meat and other products, after the global economy tanked in 2008, driving down demand and prices, Murdock said.
"But that's always where the conversation ended," he said. "Nobody ever continued the conversation with, 'Why don't we have more processing capacity, or how do we get more processing capacity?'"
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