Denny and Donna Denniston operate their honey company, Barters Island Bees, on Barters Island, Maine.
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A 4th generation lobsterman, Sam Sewall has been working on the water since he was 13 years old.
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Rick Humphrey is the general manager of Upstream, a seafood wholesaler based in Portland, Maine. The Maine seafood they source is some of the best in the world due to the cold, nutrient-rich water it comes from.
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Ben Lord is the General Manager of Madeleine Point Oyster Farm in Yarmouth. Madeleine Point is family-owned and operated, founded by Thomas Henninger who is also co-owner of the Freeport Oyster Bar.
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Brendan Parsons is the owner of Blackstone Point Oysters and the Shuck Station Raw Bar in Newcastle, Maine. Brendan operates his oyster farm in the cold, clear waters of the Damariscotta River.
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Maine diver scallops are known for their large size and delicious flavor, but it's the way they're harvested which truly differentiates them from others on the market. Divers like Terry Gray hand select each scallop with care and attention.
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Gerry Cushman is a lobsterman and runs the Port Clyde Fisherman's Cooperative. Caught in the pristine waters of the Gulf of Maine, his delicious tasting lobster will take you to a "happy place."
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Tyler Niven's family owns and operates Mere Point Oyster Company in Brunswick. Mere Point Oysters are a favorite for their clean, sweet and salty flavor-a taste of the pristine local bays they are farmed from.
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Luke Holden is a business owner and lobsterman committed to sustainable fishing practices. He is a passionate advocate for Maine's working waterfront.
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Craig Stewart is a 4th generation fisherman and captain of the Carl & Co. scallop and lobster boat. He loves the hunt for dayboat scallops.
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Diver Scallops refers to the method of harvesting. Instead of being dredged, these scallops are harvested by hand by scuba divers.
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Krista Tripp grows Aphrodite Oysters on 22 lines and has 3 different locations in the lower Weskeag River. They grow in strong current and cold ocean waters.
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Maurice Alley comes from a long line of fishermen from Beals Island, Maine.
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Alex Todd is a lobsterman from Chebeague Island
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James has been a fisherman his entire life.  He fishes with his son and lives in Sorrento, one of the most beautiful areas of Maine.
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Jocelyn Coombs is a senior in high school and has been learning how to catch lobster since the sixth grade.
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Cody Nunan is a 7th generation lobsterman who also fishes for Bluefin Tuna during the season.
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Andrew and his wife Samantha own Vertical Bay Scallop Farms. Their scallops live long and happy lives, some spending over 3 years under their care.
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Due to their proximity to the Atlantic Ocean, Cora Cressy Oysters benefit from fresh sea water with each incoming tide.
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Community Shellfish is a community of lobster fishermen and lobster meat processors.
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Seven days a week, dozens and dozens of local professional clam diggers bring their freshly harvested bounty to the shucking team at Community Shellfish in Bremen.
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Pemaquid Oyster Company was founded in 1986 with the goal of producing the highest quality cultivated American oysters.
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As co-founder of Pemaquid Mussel Farms, Carter Newell has put his Ph.D in marine biology to work for more than four decades.
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Mike Masi and Sam Sewall run Southern Maine Sustainable Shellfish, based in York. After studying the effects of the invasive green crab species on Maine shellfish, the two have launched a sustainable business harvesting them.
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Alicia is the owner of Nauti Sisters Sea Farm, a small scale oyster farm on the Royal River in Yarmouth.
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Robert Cuddy is a research technician and oyster farm manager at Community Shellfish. He is teaching the next generation of aquaculture students from the University of Maine how to manage operations on the working waterfront in Bremen.
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Nate Perry has been farming his scallops for almost a decade. Hailing from a family of lobstermen,  he originally planned to be a musician,  but was inspired by the local food movement and a passion to preserve the pristine coast of Maine!
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Abden Simmons has been digging clams since he was 10 years old. Today he's a professional clammer who often digs from high tide to high tide.  He's an advocate for the incomparable quality and flavor of the Maine steamer, the best in the land.
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Penobscot Bay and the archipelago of islands off Stonington is recognized as one of our nation’s outstanding ecological treasures. It is here that fishermen Marsden Brewer and son Bob have been leading Maine into sustainable scallop aquaculture for 25 years. After years of regulations limiting scallop harvest to wild-caught adductor meats only, farmed whole scallops are again available. It’s now time to get acquainted with these premier delicacies.
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Scott James has been a full-time clam digger for 15 years. He harvests both soft and hard shell clams from the mudflats in Mid-Coast Maine.
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Lauren Mendoza is the founder of Slacktide Sea Salt, a small-batch artisanal sea salt company.
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From the the only ocean-raised Atlantic salmon producer in America, grown in cold crisp waters of the Gulf of Maine.
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Jake is a generational fisherman. He and Morgan both grew up in Maine and started Nautical Farms together.
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Steve Train is a lobsterman and pioneering kelp farmer. He is active in working waterfront issues.
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Steve Cook is pioneer in the production of commercial sea salt in Maine, bringing the flavor of Maine's pristine waters to your table!
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Terry Twomey has been clamming for 50 years. He's building a home in Hawaii on some land he bought years back and hopes to retire there some day if he can ever get off the flats!
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Glen Libby is one of the few producers of knuckle-only Jonah crabmeat, yielding the sweetest crab meat product in the sea.
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Josh Todd is an 11th generation fisherman from Chebeague Island Maine. Fishing is all he's ever wanted to do.
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Kristan Porter's family has been living in downeast Maine since the 1700s. He's a lobsterman from a long line of fishermen.
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Dave Cheney is a pioneering oyster farmer, one of the few who harvest by diving!
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John Jordan is a fisherman entrepreneur.
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Jen Casad is a clammer and an artist. She takes beautiful photographs of the area where she earns her living digging steamer clams.
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Matt Moretti hand-raises mussels in the cool, clean waters of Casco Bay, in complete harmony with their environment.
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