Climate change makes the future of high-value species uncertain. As the ocean and its systems change and become more unpredictable, so do the species that follow them in order to survive. For fishermen that rely on these species, this shift in patterns make it difficult to earn a living working on the water and preserve Maine’s traditional blue economy. Some fishermen and seafood dealers are exploring ways to adapt to this unpredictable future by not only diversifying what they catch, but where and how they market and sell their product.

In 2021, Libby Davis of Portland started Ladyshuckers, a catering and event company that’s helped put Maine oysters on the map and redefined how customers interact with these idiosyncratic bivalves. And, in Belfast, Sadie Samuels shifted her lobstering business to focus on direct marketing her catch - she opened a food truck, then a brick-and-mortar restaurant, and sells right off the boat. By direct marketing products and connecting directly with the public, these industry innovators and others all along the Maine coast have created more resilient business models.