Sunrise County – more formally, Washington County, Maine – and neighboring Charlotte County, on the facing waters in New Brunswick, are the center of some serious salmon farming. Cooke Aquaculture, a pioneer in the field, is a major employer in both places.
Without getting into the surrounding controversies, millions of salmon are shipped to market from these farms and are one reason the protein-rich anti-oxidant species is no longer a luxury item for most people. It’s a surprisingly healthy option, if you’re so inclined to investigate.
The local enterprise has even spawned Eastport’s annual Salmon Festival over the Labor Day weekend, which includes narrated boat trips to farms in our coves, typically clusters of 16 pens, and explanations of their care. Some locals describe the event as drawing an NPR kind of crowd, in contrast to our Pirate Festival the following weekend, which may be seen as more of a NASCAR following or its biker equivalent. (Please stay tuned.)
What I’ve found fascinating this summer is the flock of working boats busy around two of the farms in our fair city. The pens have been vanishing!
The reason, I’ve been told, is that every few years, the pens and their nets need to cleaned and repaired. And then they also lay fallow for a season or two.
Don’t know about you, but I’m impressed. Each pen starts out with a million and a half baby salmon. Maybe more.
And the filets we get do make for some impressive sashimi – raw fish that are a favorite in Japan, expensive in restaurants, and surprisingly easy to make at home. If you’re interested, check out some recipes online. My between-the-lines improvised sauces remain delightful, at least as far as me and my sons-in-law are concerned. (Pardon the English there, I’m yielding to their generation. Those boys really can skin a fish, by the way.)
From here, we’re most curious to see about how Cooke’s efforts at oyster and mussel harvests from our waters are also progressing.
The advice to eat local remains a spiritual discipline, as far as I’m concerned, not that it’s always practical where I’ve lived.
Now, what’s on your plate tonight?
Jnana's Red Barn 