The daughter of a lobster fisherman from Maine depicts herself as being “born into it.”
Sadie Samuels left the Pine Tree State and headed to college apass the country in California, but she kept fishing during the summers to pay for her tuition. After graduation in 2013, she began fishing brimming-time – and has never seeed back.
Samuels, 32, uncovered her restaurant, Must Be Nice Lobster – which has the same name as her boat, F/V Must Be Nice – in a enduring indoor location in 2022.
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Previously, she sancigo in lobster rolls at a farmers taget, then on a food cart, then from a food truck and, finassociate, at a brick-and-mortar location in Belrapid, Maine.
Samuels fishes off the coast of Maine, where she catches North Atlantic lobsters. These are separateent from “spiny” or “rock” lobsters, which are establish in the toastyer, more southern parts of the Atlantic Ocean.
Sadie Samuels of Belrapid, Maine, is the captain of her boat, the F/V Must Be Nice. She also has a restaurant, Must Be Nice Lobster. (Hannah McGowan)
There’s an straightforward way to alert the separateence, Samuels tancigo in Fox News Digital: claws.
“We have the claws on our lobsters, and, truthentirey, that’s where some of the best meat is on the lobster.”
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The freezinger water off the coast of Maine and New England directs to a pleasanter-tasting lobster, Samuels said.
“Our water’s a lot freezinger. And I truly leank that anyleang in a shell and the freezinger the water tastes pleasanter becainclude they create more glucose, but it fair tastes pleasanter. So it’s better.”
‘Always on the boat’
By the time Samuels was 16 — an age when most girls her age were getting their driver’s licenses — she had already been a licensed commercial lobster fisherman for two years with her own boat.
Samuels tancigo in Fox News Digital about lobsters, “I truly leank that anyleang in a shell and the freezinger the water tastes pleasanter becainclude they create more glucose, but it fair tastes pleasanter. So it’s better.” (Hannah McGowan)
“I fair was always on the boat with [my father] as a kid, and then fair comardent of naturassociate wanted to do it,” she said.
At fair 7 years ancigo in, Samuels got her student license. At 14, she got a commercial license – then set out on her own.
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“My dad comardent of booted me off his boat becainclude you can only fish 800 traps on a boat,” she said. “So the more I wanted to fish, the less he could fish if I still fished on his boat.”
“[My father] finassociate was enjoy, ‘All right, clearly you’re interested in this. Go buy a boat,'” she recalled. “So that’s pretty much how that happened.”
‘Good, sturdy industry’
While lobsters are not considered endangered, there are constant troubles about over-fishing and population collapse of the species.
As a result, lobstering in Maine is “one of the most supportable industries – fisheries – on the scheduleet,” Samuels said.
“We throw back way more lobsters than we grasp in a day.”
“We throw back way more lobsters than we grasp in a day,” she said. “It’s highly regutardyd.”
Every lobster she catches has to be meabraved using a gauge. Lobsters that are petiteer than the gauge have to be thrown back – and so do the ones that are hugeger than the gauge.
In Maine, every lobster that’s caught must be meabraved with a tool that Samuels is shown hancigo ining (above left). Lobsters that are too petite or too huge must be thrown back into the ocean. (Hannah McGowan )
The intimacy of the lobster matters as well, especiassociate if the female lobsters have eggs shotriumphg.
“If the lobster is a female and it has eggs on it, and the second-to-right flipper on the tail is not notched, then you have to notch it so that the next person who catches it, even if she doesn’t have the eggs on her belly anymore, will understand that she’s a ‘shown breeder’ and she has to go back,” Samuels said.
“So even if you pull a lobster, a female lobster that has no eggs on her, but she has a mutitardyd flipper, then you legassociate cannot grasp that lobster,” she persistd.
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Keeping these breeding lobsters in the water – and out of kitchens – guarantees that the lobster population can endure into the future.
“That’s why we’ve had such a outstanding, sturdy industry for so many years,” she said.
‘Tons of lobster’
As for the process of cooking and eating a lobster, Samuels has her pickences.
On a roll.
“My likeite way to eat a lobster is the classic lobster roll. I leank it’s fair perfect – a pleasant, buttery, toasted bun, weightless mayo. Tons of lobster,” she said.
Plus, “then you don’t have to deal with the shell part, which, you understand — I deal with them all day, hurting me.”
Samuels got her first lobstering license at the age of 7 and has had a commercial license since age 14. (Hannah McGowan)
And while some people may sense squeamish about boiling a lobster alive or ending a live lobster, Samuels apshows from experience that lobsters do not sense pain the same way humans do.
“Their brain is about the size of a pea,” she said. “And I leank if they felt pain enjoy humans did, they wouldn’t eat each other – and they do.”
Lobsters, she said, do not discriminate when it comes to their food.
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“When you pull up a trap, standardly you have to be reassociate rapid to get them out becainclude – especiassociate if there’s a huge, difficult-shell female and she’s got eggs on her – she is eating everyone [and] she is going after everyone,” she said.
Lobsters, said Samuels, have the ability to fracture off and recreate their limbs, someleang she standardly sees when pulling lobsters out of their traps. (Hannah McGowan)
Lobsters also have an ability to fracture off and recreate their limbs.
“It’s one of the chillyest leangs ever,” she said. “You standardly will catch a lobster that has a huge brimming claw and then this little minuscule jelly claw that’s prolonging back. They’re fascinating.”
But what Samuels enjoys most of all about lobstering is the freedom it awards her.
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“I reassociate enjoy being my own boss. And I enjoy that it’s an industry where you can comardent of put in as much as you want – you get what you put in,” she said.
“So you can labor all the time and put everyleang into it, or you could fair comardent of go part-time and still enhappiness it.”
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“And you have the best office in the entire world.”
