Headlines: Winter is the Secret Season for Maine Seafood

Taste:

When the temperature drops to bone-chilling lows and the sparrows and tourists scuttle off to warmer pastures, the Gulf of Maine begins to stir with life. Divers wade through cold kelp forests in search of sea urchins for prized uni. Oysters, sweet and firm in the cold season, are harvested for immediate shucking and slurping, finding their way to some of the country’s best restaurants. Scallops, Jonah crab, and mussels are hauled from the depths, ready to impress with their bright, briny flavors. When the calendar turns each season, the state’s restaurants truly come alive, spoiled by the rich diversity of local seafood.