A unique pandemic-era initiative is providing a crucial lifeline to Maine's struggling groundfishing industry, helping to keep it afloat as inflation continues to worsen. The Fishermen Feeding Mainers program, launched in late 2020, addresses the dual challenges of volatile fish prices and rising food costs by purchasing locally caught fish, processing it, and donating the frozen fillets to schools and food banks across Maine. This program not only supports local fishermen by ensuring a buyer for their catch, even when market prices are low, but also provides a vital source of nutritious food to communities facing increasing food insecurity.
Workers at the Portland Fish Exchange in Portland, Maine, are instrumental in the Fishermen Feeding Mainers program. The exchange partners with the Maine Coast Fishermen's Association, the organization that operates the initiative. This collaboration ensures that fresh, locally caught seafood reaches community members, including those in public schools. The program has become particularly important as surging food costs and fuel prices continue to pummel Maine's groundfishing sector.
Mary Hudson, director of fisheries programs at the Maine Coast Fishermen's Association, explained the program's origins and impact. "Before this [program], chances were you could get down to some really scary-low prices," said Boothbay fisherman Devyn Campbell, describing the low earnings he could receive for his catch. The market for local fish had significantly diminished early in the COVID-19 pandemic when restaurants, a primary buyer, closed to in-person dining. Campbell stated, "COVID destroyed all fish prices."
Fishermen Feeding Mainers began with a substantial initial donation of approximately $374,000 from an anonymous foundation. Since its inception, the program has expanded its reach and impact. It has spent over $4 million to purchase and process about 1.3 million pounds of locally caught fish. The Maine Coast Fishermen's Association has reported donating more than 1.8 million meals to food banks, schools, and other institutions since October 2020, with over 200,000 meals distributed last year alone.
Beyond providing immediate relief, the program aims to cultivate future demand for seafood. "On a selfish note, I'm like, this is creating future markets for us as well," Hudson commented, referring to the students who are now being introduced to fish through the program. She believes that as these students grow, they will become consumers who are more likely to incorporate seafood into their diets.
Several school districts, particularly those in remote areas of northern Maine, have undertaken significant travel, with some driving more than 10 hours round trip multiple times to collect the donated fish. This highlights the program's reach and the demand for its provisions in areas that may have limited access to fresh seafood.
For schools, the program has been a significant boon, especially in the current economic climate. Mary Emerson, the Westbrook School Department's school nutrition director, noted that the Fishermen Feeding Mainers program has allowed her to serve fish to students without the financial strain of purchasing it or the difficulty of sourcing it. "We are featuring fish more often," Emerson stated, indicating a shift in school menus. She has transported as much as 200 pounds of fish at a time to her school district.
Students at Westbrook High School have responded positively to the fish offerings. Senior Temperance Overby described the fish tacos, a popular dish, as "good. It really is," particularly with the accompanying yogurt sauce. Another student, Mady Worcester, who typically doesn't eat much fish outside of school, was enticed by the presentation and taste of the fish tacos, noting, "It just looked good today."
Some school kitchen staff members initially lacked experience in handling and preparing raw fish. Organizations like the Gulf of Maine Research Institute, a Portland-based nonprofit, provide training for food service staff. Sophie Scott, the institute's sustainable seafood program manager, described the training process, which involves hands-on experience with fish and simple recipe development. "They get to look at the fish, touch the fish, cut the fish, try [different species] next to each other," Scott explained, "and then make really simple recipes that they can taste themselves."
The Gulf of Maine Research Institute also develops educational curricula to teach students about local seafood and organizes tastings for new recipes. Scott observed that students are generally receptive to the new dishes. "It's not the kids who we have to convince around getting fish on the menu," she said. "It's really the adults."
Some schools have experienced such success with serving fish that they are now collaborating with the Maine Coast Fishermen's Association to purchase fish directly from local distributors. This allows districts greater flexibility in selecting types of fish, delivery schedules, and options. The association is also developing ready-to-serve products, such as fish cakes and soups, which schools can acquire at a reduced cost through a state program that offers partial reimbursements for local food purchases.
While Maine is widely recognized for its lobster, the groundfishing industry has a history dating back to Colonial America. However, by the 1990s, factors including overfishing led to the collapse of several groundfish species in New England waters. The Gulf of Maine, which is warming faster than most of the world's oceans, is still seeing its groundfish populations recover. The once-thriving industry in Maine has faced significant decline due to rising fuel and operating expenses, restrictive federal catch quotas, and competition from less expensive imported fish.
Hudson emphasized that the Fishermen Feeding Mainers program benefits all participants in the local groundfishing supply chain. "It's a well-managed fishery in many ways, but it's a lot of burden on the boats," Hudson said. "The overhead just keeps getting worse on everything, from quota costs to fuel and ice and crew and food — everything."
In the 1990s, an estimated 300 fishing boats landed their catch in Portland, a number that has dwindled to around 20 today. The remaining fishermen contend with a volatile market that makes profitability a challenge. Devyn Campbell, a fisherman from Boothbay, recalled a trip in 2023 where fish prices were so low that the crew did not earn any wages. "I just remember that we didn't make any money," he said. "I didn't make any money for three days of work."
Despite these challenges, the financial situation for local fishermen has seen some improvement, partly due to programs like Fishermen Feeding Mainers. Hudson stated that the program supports boats that fish responsibly and catch high-quality fish from well-managed stocks. It also provides business to onshore processors and supplies nutritious, high-quality fish to those who are food insecure and to schoolchildren.
Retail seafood prices saw an increase at the end of 2025, according to SeafoodSource, an industry news website. This trend underscores the ongoing economic pressures faced by both the fishing industry and consumers, making programs that subsidize or donate seafood even more critical. The Fishermen Feeding Mainers initiative serves as a model for how community support and strategic partnerships can sustain vital industries and address pressing social needs.
