By James M. Acheson
An anthropologist describes the operating international of Maine lobstermen, concentrating on the difficult own community that sustains them.
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Additional info for The lobster gangs of Maine
Sample text
Uncooked, dead lobsters develop toxins that will sicken and possibly kill anyone who eats them. As a result, the lobster industry in its present form did not begin until the development of the lobster smacka sailing vessel with seawater tanks in its hold, which made it possible to ship lobsters to East Coast markets inexpensively. The first smacks were developed in Long Island Sound in the late 1700s, and smackmen gradually moved up the coast. They began operating in southern Maine in the early 1820s and became common along the central coast in the 1840s (Martin and Lipfert 1985: 13).
People who have moved to these towns from outside come to realize that they will never be able to participate fully in the local way of life. The divisions within these communities are complicated and cannot be understood until we know a good deal about the attitudes, values, and social organization of the long-term residents. It is important to note that ''outsiders" include not only the casual tourists, but also the hundreds of summer people who reside in the cottages lining the shore, along with the "newcomers," virtually all retired folk and other latter-day arrivals who live in town throughout the year.
But the relevant social unit for most fishermen is not the fishing industry as a whole; it is the men fishing for the same species with the Page 3 same gear in the same area. They share skills and a common knowledge of the means to exploit and market a certain product. When lobstermen meet, conversation inevitably revolves around such specific topics. Members of these lobster-fishing communities interact a great deal, both in person and on the radio. Although they are direct competitors, lobstermen are the most useful people in one another's lives.