Our Day to Day

Savor the Sea started as somewhat of an experiment. Both of us being in the lobstering industry, experiencing first-hand the struggle to keep up with constant changes to regulations, simultaneously witnessing the apparent dwindling of a centuries old tradition and way of life, we found ourselves with a potential alternative in case things really fell apart. 

Growing Scallops. 

Jay has grown up working on the water since, as he would say, "he was knee high to a grasshopper". Generations of his family passing down the fishing tradition to him and he to his children. I started lobstering with him and his kids when we first met. Years later, were married and still fishing together.

I've always had an inherent interest in all things dependent on, living in, or near, the ocean. From growing up, attending ocean science school, obsessively frequenting beaches, and having several family members in both ocean engineering and ocean science fields, it makes sense why I enjoy it so much.

Though, we continue to lobster and remain invested and hopeful the industry will turn around, we also wanted to experiment with other ways of working on the water. 

We began with lots of research and collecting our own wild scallop spat. We applied for an LPA.  

When we did the first sorting of our spat bags, we were beyond excited by the results and couldn't wait to see our scallops grow.

We continue to learn and find interest in experimenting with our work on the water.

Recently, another focus of mine, along with scallops has been native seaside herbaceous plants. Learning about them and trying them, I thought, why not use them to accompany and complement our scallops as well as other seafood.

We hope to have our products available to you spanning the next couple of years so you too, can 

Savor the Sea.