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Dining & Nightlife

Maine Seafood

Ginger & Saffron Seafood Broth

Ginger & Saffron Seafood Broth

Photo Credit: Photo by Glenn Scott, from Far East Down East


Maine seafood has attained true cult status. This is partly because of the properties of the Gulf of Maine, whose deep, cold waters help ensure quality and freshness. It is also thanks to the efforts of a large cadre of fishermen and lobstermen who try to harvest the sea’s bounty safely and wisely.

The state also takes pride in its status as one of the leading producers of farm-raised marine seafood in the country. The state’s farm-raised clams, oysters, mussels, bay scallops, Atlantic salmon and steelhead trout comprise its thriving aquaculture industry. These Maine products are exported to national and international markets and represent valuable assets for the state’s economy and its innovative equity—the industry is constantly developing new methods to further the seafood farming industry and preserve its waters. Most shellfish farms are owned and operated by families. Maine also has an aquaculture company that grows seaweed.

Fresh Seafood at Maine Fish Markets

If you'd like to cook your own seafood while visiting the state, you'll find dozens of lobster pounds and fish markets that offer seafood straight from the docks—often, in fact, still alive. If you pay attention to tidal charts, you can watch clammers digging in mudflats, buy some of their harvest, and then make a fresh clam chowder using a traditional Maine clam chowder recipe. You can also pick up clams, haddock, diver scallops, cod, smelt, halibut, swordfish, bluefin tuna and Maine peekytoe crab from the following companies: