A lot of people look forward to signs of spring, daffodils, peepers, river herring and the chance for new beginnings. I’m no different, but what flips the switch on a long winter for me is NGOM – the Northern Gulf of Maine scallop season.
NGOM, a high-stakes, fast-paced fishery, is the kickoff event for my fishing season. I start with NGOM, then my dad sets his lobster traps in May, and then in June, I fly out to Bristol Bay, Alaska to harvest sockeye salmon. When I arrive home in August, the timing lines up perfectly with the lobster run.
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Magnuson 50th marked with big fisheries news
Nearly 200 people packed a spacious, blue-carpeted room in the Dirksen Building on Constitution Avenue NE, where members of Congress mingled with administration officials and fishermen from across the country, enjoying dishes ranging from red snapper and black cod to Cape Cod skate stew.
In the crowd, enjoying respite from a 90-degree humid day in Washington D.C., Captain Bill Amaru received two pieces of historic memorabilia from a man who crewed for him close to 50 years ago, Jeff Pike.
Conch fishermen and chef Jeni Wheeler share the stage
John Soposki had just finished his serving of coconut curry conch when he was asked how he liked it.
“I almost ate the plate too,” he grinned.
Ocean shifts change how we define the Cape
There is nothing more ubiquitous on Cape Cod and throughout New England than Homarus Americanus, more commonly named Maine lobster. And there was once a tasty shrimp landed in our waters by the millions of pounds called Pandulus Borealis or Arctic shrimp. One of these two is now extremely rare in New England waters, commercially extinct. The other is still plentiful but could be heading in the same direction.
Photo Gallery: Rock Harbor revisted
Rock Harbor’s future is bright, grounded in a rich history of thriving commercial fisheries and memorable local characters. With strong community support, the town has invested in restoring the aging pier that sustained the fleet. The improvements will help protect and grow the industry and ensure a steady supply of fresh seafood for years to come. This photo gallery provides a glimpse of the progress at the famous spot in Orleans, courtesy of Hap Farrell, a long-time charter boat captain.
The ‘Office of Seafood’ now exists
The “Office of Seafood” is open for business.
Well not business exactly, though the idea is to support and promote American fishermen, the industry, and their businesses. This is a new, formal carve-out in the United States Department of Agriculture, created April 15, 2026. Here is the mission, as described by US Secretary of Agriculture Brooke Rollins:
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