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Monkfish isn’t winning any beauty contest as far as its appearance goes, but when it comes to versatility and sustainability, it’s right up there ...

By: Michael Twitty, culinary historian and author of, The Cooking Gene The American relationship with shellfish would not be the same without the ...

Did you know the FDA recommends that adults eat two to three full servings of seafood a week? Most people clearly don’t--80% of Americans are not ...

For decades, Jonah crab was one of New England's best kept secrets.  Jonah crab was essentially considered a bycatch; local shops along the coast ...

Photo Courtesy of Bigelow Laboratory As we begin the new year with ambitious goals for our collaboration with the Island Institute, we’re reminded...

By co-founder, Ben Conniff 2020 has been a tough year. The pandemic has taken a stunning toll, in loss of life as well as on businesses, families,...

Isle au Haut Lighthouse With the pre-holiday frenzy behind (most) of us we wanted to share a few of our favorite books, curated by both Luke's and...

Photo courtesy of Archipelago  As part of our collaborative series with the Island Institute, we're celebrating some of our favorite things in Mai...

As part of our new collaborative series with the Island Institute, we wanted to continue highlighting some of our favorite things about Maine. Thi...

Photo Credit: Ben Martens for MCFA For Giving Tuesday, and in collaboration with our friends at the Island Institute, we are launching "A Few of O...

By Ben Conniff, co-founder Is frozen seafood any good, or should I always eat fresh? Frozen seafood can be just as good as fresh, and in some case...

When most of us think about co-ops, we more than likely think about food co-ops.  October is national co-op month (who knew?), and in Maine, in ad...