DEI’s ‘gold’ mussel could open national markets to Downeast aquaculture

by Sarah Craighead Dedmon

You walk into an upscale eatery and order mussels dressed in garlic almond butter. A bowl of steamy shellfish comes to your table, but first, they could have come from anywhere in the world: Spain, New Zealand, Chile or, most likely, eastern Canada.

Related Posts
WA senior holds two championship titles, reflects on years of wrestling
So long, Tall Barney
No image
Icebergs