Across the country, fishermen, farmers, chefs, and educators are working to keep fishing heritage alive while inspiring new generations to value the bounties of our coastal waters. Here, experts from the Atlantic coast share their stories and tips for making seafood a bigger part of your life—no matter where you live. And stay tuned: we’ll be sharing Part Two featuring insights from Pacific coast experts.
Captain Brady Lybarger, Scallop Shack Farms
New Jersey
Scallop Shack Farms began as South Jersey’s original seafood pop-up. Captain Brady Lybarger, an experienced second-generation commercial fisherman, and his wife Amanda started selling scallops from the back of their truck during the pandemic.
Today, the thriving family-run market in Cape May, New Jersey offers scallops, seasonal catches, and gourmet goods, all sourced directly from American fishermen. Brady runs the shop with his wife, her father and sister-in-law, and even nieces, welcoming seafood lovers in to buy and connect. At Scallop Shack Farms, seafood goes from boat—often Brady’s own F/V Salted—to home chefs within hours of landing. Customers don't just buy seafood there—they learn the story behind it, meet the people who caught it, and become part of a growing family of supporters.
Brady knows firsthand the challenges facing the fishing industry, with declining fisheries, rising costs, and fewer young workers entering the trade. That’s why he carves out time to serve on New England Fishery Management Council advisory panels on tilefish and scallops, ensuring fishermen’s knowledge informs management decisions.
“If I’m selling tilefish tomorrow, I’ll cook it at home tonight and share the steps online. So when customers come in the next day, they’re ready to buy and cook it themselves at home.” — Captain Brady Lybarger, Scallop Shack Farms
Captain Brady’s Seafood Tips
- Start fresh: A fresh, well-handled product makes all the difference. Scallop Shack Farms takes pride in bleeding and brining fish and delivering them within 24 hours when possible.
- Keep it simple: For scallops, the secret is to pat them completely dry, then sear in a hot pan for 1.5-2 minutes per side. Add just salt, pepper, oil, and butter—no need to over-season a good product.
- Ask questions: Don’t hesitate to talk with your fishmonger or fisherman—they’re happy to share how the seafood was caught and the best ways to prepare it.
Read about other direct marketing operations in the United States
Cassie Canastra Larsen, BASE Seafood Auction & Canastra Fishing Co.
Massachusetts
Cassie Canastra Larsen’s story is anchored in family, tradition, and a deep respect for the sea. She grew up in New Bedford, Massachusetts—the highest-value fishing port in the country—where she learned firsthand what it takes to bring fresh seafood from dock to dish. Her father and uncle founded the Buyers and Sellers Exchange seafood auction in 1994 to give local fishermen a fair market and connect them with committed buyers across Southern New England. After college, Cassie joined BASE—bringing her voice, her work ethic, and a desire to strengthen that legacy.
Cassie holds a bachelor’s in history from the College of the Holy Cross and earned a Professional Science Master’s from the University of Massachusett’s Dartmouth’s School for Marine Science & Technology, where she focused on market dynamics and fisheries policy.
Today, Cassie leads both BASE and a new chapter of the family business: Canastra Fishing Co. She brings a steady hand to both operations, upholding fair prices for fishermen and delivering quality seafood to buyers. The auction alone helps move up to 300,000 pounds of fish and shellfish per day.
Beyond the day-to-day, Cassie works with scientists, policymakers, and industry partners to support sustainable fisheries. She contributes to NOAA research and serves on both the Scallop and Groundfish Advisory Panels for the New England Fishery Management Council.
“I’m passionate about keeping jobs local and supporting the working waterfront here in New Bedford.” — Cassie Canastra Larsen, BASE Seafood Auction & Canastra Fishing Co.
Cassie’s Seafood Tips:
- Get adventurous: try new recipes at home and share them with family and friends.
- Buy U.S.-caught seafood from local vendors whenever you can.
- If your local retailer doesn’t offer U.S. seafood, look for reputable sources that ship domestic seafood.
- Seafood is easier to cook than most people think. Start with something simple, like baked haddock or pan-fried pollock.
Learn about another seafood auction in Honolulu
Captain Joe Letourneau, Sustainable Fisheries LLC. and the F/V Lady Rebecca
Massachusetts
Innovation drives Joe Letourneau, captain of the F/V Lady Rebecca. His passion is delivering premium American-caught seafood to people’s plates, while improving traditional fishing methods and constantly pushing for higher standards in the pursuit of excellence. For Captain Joe, it’s not just about harvesting seafood, it’s about redefining what seafood can be and sharing those successes with others.
Joe has mastered specialized harvesting practices and trains other fishermen to use them, including Ikejime handling—a Japanese method designed to preserve fish texture and flavor. He also adopts and adapts new technologies, like integrating electronic jigging systems aboard his vessel to maximize quality, efficiency, and sustainability. These modern systems are helping the next generation of fishermen harvest premium hook-and-line catches.
Captain Joe collaborates widely on cooperative research, providing vessel support and expertise to advance sustainable fisheries management. He is part of the Northeast Fisheries Science Center Study Fleet and serves as gear consultant on the Hook and Line Survey. He also partners with organizations like the Commercial Fisheries Research Foundation, the Gulf of Maine Research Institute, and the University of New Hampshire—all while delivering top-quality seafood to consumers.
“By honoring tradition and embracing innovation, we're shaping the future of U.S. Fisheries.” — Captain Joe Letourneau, Sustainable Fisheries LLC. and the F/V Lady Rebecca
Captain Joe’s Seafood Tips
- Always seek out local seafood. If the place of origin isn’t listed, ask. If they don’t have a clear answer—port or state—pass.
- For whole fish, check for black, glassy eyes and bright red or pink gills. Avoid dark red or brown gills and cloudy eyes.
- For filets, look for firm, intact muscle with no separation of the strands (gapping). Color should be uniform, free from blood discoloration caused by bruising or improper bleeding.
- Enjoy seafood prepared simply to let its natural flavors shine, and seek out Ikejime-handled fish for the freshest, highest quality.
- Get adventurous with trying new seafood at home to support U.S. fisheries and responsible fishing practices.
Gettin’ jiggy developing a new fisheries survey
Chef Kerry Heffernan, Crew Restaurant Group
New York
Growing up on Connecticut’s Five Mile River, Chef Kerry Heffernan was surrounded by hardworking lobstermen, boats, and the rhythms of the working waterfront. He tried his first oyster on a dare during a winter low-tide bonfire, sparking a lifelong connection to seafood.
Today, Kerry is Culinary Director at Crew Restaurants and co-founder of Grand Banks, a seasonal oyster bar on the deck of a historic cod fishing schooner moored at Pier 25 in New York City. His menus celebrate the full spectrum ocean flavors. From porgy and tilefish to squid and skate, his dishes highlight species often overlooked or caught incidentally.
Kerry thrives on experimentation and partnerships that push seafood forward. At Grand Banks, he works with West Robins Oyster farm to develop oysters cultivated to their specifications, offering diners something entirely unique. He’s also been exploring seaweed as an everyday ingredient, using it to bring ocean flavors to everyday staples like french fries and butter.
Kerry has firsthand experience farming oysters from his own docks in Sag Harbor and decades spent on the water. He’s witnessed how changing waters, algae blooms, and shifting species affect fishermen—and, ultimately, what ends up on our plates. That’s why he sees opportunity in embracing underutilized fish.
“My mantra is ‘Eat what the sea gives you.' It’s a way to support fishermen, ease pressure on popular stocks, and try out new flavors.” — Chef Kerry Heffernan, Crew Restaurants
Chef Kerry’s Seafood Tips:
- Keep an open mind: Lesser known fish like porgy, skate, and dogfish can be just as delicious as more familiar favorites.
- Explore flavors: Seaweed, squid, and incidentally caught species bring new flavors and expand what’s possible in the kitchen.
- Learn about proper handling: Handling techniques and using the right equipment can make all the difference in taste and texture.
More tips and recipes from seafood chefs around the nation
Susan Olcott, Maine Coast Fishermen’s Association
Maine
Though she grew up far from the ocean, Susan Olcott found her way into Maine’s seafood culture when she came east to attend Bowdoin College. Immersed in Maine’s food, heritage, and waterfront culture, she quickly fell in love with the local seafood scene and never left. Today, as the Director of Strategic Partnerships for the nonprofit Maine Coast Fishermen’s Association, Susan continues to celebrate the power of seafood connection.
The Association relies on strong partnerships with fishermen, local seafood businesses, distributors, schools, and nonprofits. It helps bring fresh, healthy seafood to Maine communities while highlighting the harvesters and businesses that make it possible. Susan develops new markets for underutilized seafood, from value-added products like Maine Coast Monkfish Stew and Smoked Maine Pollock Dip, to ready-to-serve meals for K-12 students through a USDA School Food System Innovation grant.
“Maine Coast Fishermen's Association is all about celebrating the harvesters, the local businesses, and the flavors of Maine with our community—from classrooms to restaurants to social media.” — Susan Olcott, Maine Coast Fishermen's Association
Susan’s Seafood Tips
- Take the time to learn what species are harvested locally and give them a try. You can ask your neighborhood seafood shop what’s local. Even if they don’t know, asking helps bring it to their attention.
- Groundfish like pollock, hake, flounder, cod, haddock, and redfish are very versatile and easy to prepare—try out new recipes with them!
- Use resources like quick recipe videos or cookbooks featuring local seafood to explore new flavors and cooking techniques.
Recipes and cooking videos from Maine Coast Fishermen's Association
Thomas Piecuch, Holy Ground Oyster Company
Mississippi
Thomas Piecuch always aspired to own a business. While studying oyster farming at the University of Alabama sparked his interest, it was Mississippi—and the support of his family—that provided the opportunity to forge his own path into owning an oyster farm. In 2021, he and his father founded Holy Ground Oyster Company in Ocean Springs. Their farm, rooted in family ties, has grown to supply fresh oysters to restaurants along the Northern Gulf Coast, with aspirations to expand nationwide.
Before focusing on the farm full-time, Thomas worked with NOAA in several roles, including as a fisheries observer in the Gulf of America and Alaska, and as a fisheries manager for the Alaska Region. His farm is also part of Mississippi-Alabama Sea Grant’s Commercial Oyster Aquaculture Sector Training program, which trains apprentices to be the next generation of oyster farmers.
This past October, Thomas celebrated Seafood Month by spreading the word about sustainably raised U.S. seafood, and sharing his oysters with multiple charitable programs throughout the Southeast region.
“Running a sustainable oyster farm and supporting my family through it is an absolute dream. Plus I get to work on a boat everyday!” — Thomas Piecuch, Holy Ground Oyster Company
Thomas’s Seafood Tips:
- Look for local, fresh seafood. Gather a network of local trustable suppliers.
- Stick with domestic seafood. If you have questions about oysters, you can always ask for the tag that comes with them—or ask your local fishmonger.
