Fishermen Break Tradition To Keep Jobs New England's fish stocks are severely depleted. A lack of fish, plus the high cost of going to sea, has put a lot of fishermen out of business. A group of fishermen in Port Clyde, Maine, are changing the marketing and processing of their catch in hopes of making more money on fewer fish.
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Fishermen Break Tradition To Keep Jobs

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Fishermen Break Tradition To Keep Jobs

Fishermen Break Tradition To Keep Jobs

Fishermen Break Tradition To Keep Jobs

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  • <iframe src="https://www.npr.org/player/embed/129693158/129693138" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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New England's fish stocks are severely depleted. A lack of fish, plus the high cost of going to sea, has put a lot of fishermen out of business. A group of fishermen in Port Clyde, Maine, are changing the marketing and processing of their catch in hopes of making more money on fewer fish.

STEVE INSKEEP, Host:

Rachel Gotbaum reports.

RACHEL GOTBAUM: In Port Clyde, almost everyone fishes or is related to someone who does. Dougie Anderson started fishing here with his grandfather when he was just six years old.

DOUGIE ANDERSON: My goal all my young life was to be the youngest captain on the coast, and boats was everything to me.

GOTBAUM: Anderson says Port Clyde's waters used to be teeming with cod, flounder and other groundfish, but by the 1970s, commercial fishing got easier.

ANDERSON: And all of a sudden, we got a brand new fleet coming into New England. We had every piece of electronic equipment we needed. We had boats that we could fish more weather, and virtually, a fish had no place it could hide.

GOTBAUM: Glenn Libby has been fishing in Port Clyde for 40 years.

GLENN LIBBY: It got really tough. You weren't making much money, getting behind in your bills. It was easy to think about giving up.

GOTBAUM: So what did they do?

LIBBY: We got mad, I guess, stopped blaming other people, tried to find solutions.

GOTBAUM: Glenn Libby says it was a decidedly humble beginning.

LIBBY: We started out doing it with shrimp. We had about 30 people sign up to buy a five-pound bag of shrimp every week.

GOTBAUM: Port Clyde Fresh Catch, as it is now known, is becoming popular with chefs whose customers are demanding local and sustainable foods.

JOSEPH MARGATE: And then this is the (unintelligible) for the pork. And we need basil.

GOTBAUM: One of those chefs is Joseph Margate of the Liberty Hotel in Boston. He says he buys his fish directly from the Port Clyde fishermen whenever he can.

MARGATE: The whole idea of the menu is to put, you know, that your crab or your lobster or your halibut comes from Port Clyde. That's a better story.

GOTBAUM: John Sackton is editor of Seafood News. He says what's happening in Port Clyde is becoming a model for small boat fishermen across the country.

JOHN SACKTON: The fishermen don't have the ability to make up their business by volume, so in order to keep fishing, they have to think about this in a different way. It does allow them to stay on the water and stay in the business.

GOTBAUM: The new business model for the Port Clyde fishermen is not just about how they sell their fish, but also how they catch it. They're now collaborating with the same environmental groups that they once battled to learn how to fish in more sustainable ways.

(SOUNDBITE OF WATER SPLASHING)

GOTBAUM: Back at Port Clyde Harbor, Glenn Libby's brother Gary is showing off his new environmentally sound fishing net.

GARY LIBBY: This is a seven-inch square mesh cod end. It's larger than the legal size mesh. The reason for using this is to let the smaller fish get out and rebuild the fish stocks at a faster rate so that we're not the last fishermen in Port Clyde.

GOTBAUM: The fishermen in Port Clyde say they're starting to see greater numbers of fish in the waters here again. But Glenn Libby says that even with the big changes they are making now, it could take generations to repair the fishery.

LIBBY: I've got a 15-year-old grandson, and all he wants to do is go fishing. And if we don't have a viable business, he's not going to be able to do it.

GOTBAUM: For NPR News, I'm Rachel Gotbaum.

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