Maine’s aquaculture is helping to restock the population of its delicious delicate sea scallops. Improving the Atlantic Sea scallop hatchery techniques for the Maine sea scallop industry is providing diversity for the seafood harvesting business offering sustainable solutions for threats faced by fishermen such as climate change. University of Maine received a $2.1 million grant awarded from NOAA, National Oceanographic and Atmospheric Administration. The grant is funding projects that advance aquaculture research to support sustainable aquaculture in Maine. Projects funded include improving Atlantic Sea scallop hatchery techniques. Our expert speakers are Chef Robert Dumas, Food Science Innovation Coordinator and Facility Manager at the School of Food and Agriculture University of Maine; Dana Morse, University of Maine, Senior Extension Program Manager, Aquaculture Lead at the University of Maine; Togue Brawn, Owner Downeast Day Boat practicing the sustainable harvesting of sea scallops. Rob, Dana and Togue traveled to France in April 2024, to learn more culinary uses of scallops. France is a leader in utilizing scallops in their cuisine. Their culinary preparations use all parts of the scallop, the mantal, roe, as well as the adductor muscle highly prized for its deliciousness. Culinary aspects of preparing sea scallops will be discussed as well as scallop anatomy, history of scallops, wild harvesting of scallops and merroir. Merroir refers to the biological, chemical and physical characteristics of an environment that provide distinctive superb flavor craved by seafood lovers. Learn how aquaculture and sustainable techniques are improving the sustainable harvesting of Maine’s sea scallop industry. 

CEU's Eligible: 1 CEU

Speakers:

• Chef Robert Dumas (University of Maine)
• Dana Morse (University of Maine)
• Togue Brawn (Owner Downeast Day Boat)