Gouldsboro Lobster Plant Toured By Officials

by Brenda Tredwell

The Maine Fair trade Lobster plant in the village of Prospect Harbor in Gouldsboro, Maine. Formerly the Stinson Sardine cannery and more recently site of an attempt to start a lobster processing plant that failed. The Current co-owners are retrofitting the buildings. Expansion into more of the facility is planned between now and 2016. MFTL photo

On August 13, Maine Fair Trade Lobster opened its doors to government officials and the press to mark the completion of the first stage of the processing plant’s development. Co-owners Garbo Lobster, based in Groton, Connecticut, represented by Peter Daley, and East Coast Seafood, based in Topsfield, Massachusetts, represented by Michael Tourkistas, hosted a tour of their facility here. Both partners are major New England lobster companies.

In attendance were Maine Governor Paul Lepage, Department of Marine Resources (DMR) Commissioner Patrick Keliher, other officials, and members of the press. Governor LePage said he helped ensure that Maine Fair Trade Lobster received support through a Community Development Block Grant of $500,000 in 2013. The town of Gouldsboro was granted those funds for federal economic development, specifically for Prospect Harbor Holdings, LLC and Maine Fair Trade Lobster, LLC. Additional support came from the Washington Hancock Community Foundation and a Working Waterfront grant.

Maine Fair Trade Lobster was established to process lobster for the international markets that both companies now supply with fresh lobster. An earlier attempt to build a processing plant at the same location failed. The plant and equipment were purchased at a bank foreclosure auction by Garbo and East Coast Seafood.

Co-owner of Maine Fair Trade Lobster and CEO/President of East Coast Seafood, Michael Tourkistas, said he and Garbo were formerly fierce competitors, before teaming up. He credited Garbo with buying lobsters for the plant, while East Coast Seafood is responsible for processing logistics, sales and plant management.

Maine Fair Trade Lobster processed 4 million pounds of lobster, and employed 130 workers in 2013. The goal by 2016 is to process an estimated 12 million pounds and employ 225 workers. Governor LePage said, “We can certainly supply you with lobsters and workers. Maine lobster is the only MSC-certified [Marine Stewardship Council] North Atlantic lobster.”

“People, planet, profits,” said Tourkistas. “The environment. The responsibility is incredible and the resource is valuable.”

“While lobster is a resource that is sometimes scarce, we see an incredible opportunity to create an economic engine here,” said Keliher. Tourkistas added, “We are certainly benefitting from the Maine brand. The Maine brand is, in itself, as good as being [MSC] certified.

East Coast Seafood exports to around 60 countries. The company sells to diverse venues, including Sysco, Outback Steakhouse and Legal Seafood. Referring to the interconnected relationship between the U.S. and Canada, he said, “We have to deal with Canada, we have to deal with any place that (harvests) lobster.” Lobster from local waters, in order to fill demand, is supplemented with supply from elsewhere, such as the Canadian Maritimes and Massachusetts.

While Maine “branding” is marketable, Tourkistas said, in diplomatic terms, “You can’t say Maine has the ‘good’ lobster’” because that implies others have inferior lobster.

While still in the early process of setting up and establishing themselves, Maine Fair Trade Lobster has contributed to the Schoodic Community Fund, which supports fishing communities in Winter, Birch, Prospect and Corea harbors, Gouldsboro Bay and South Gouldsboro. Tourkistas and Bill Darling credited workers for ideas that improved production and suggestions on hiring local fabrication companies – C&C Machine in Ellsworth, and Nautilus Marine Hardware in Trenton – for machinery. While most processing equipment technology is in Canada, Maine Fair Trade is developing local technological resources. “Our employees are our best assets,” said Tourkistas. Production workers start at $10 per hour.

Extraction of lobster meat leaves minimum waste, by processing bodies as well as tails, knuckles and claws, he said. Shells are sold to companies like Maine Organic Compost Co. for farm and garden use.

Future expansion plans include marketing sectors for raw, cooked, and processed foods with a refrigeration unit. Raw product must be kept separate from cooked or “ready to eat” product. The rear area of the facility has been framed out to accommodate these product sectors.

East Coast Seafood has also developed pasteurized lobster meat with a six-month lifespan. Newer technology is always in development. A “leg roller” currently in use allows Maine Fair Trade workers to set lobsters on a conveyor; the machine does the rest. Company spokesmen said it’s 30 to 40 percent faster than old equipment, and safer.

James Tourkistas, son of co-owner Michael Tourkistas, said, “We’ve always done processing in Canada – but I’m glad we could bring business to Maine.” Since his father became involved in Maine Fair Trade Lobster, James said, “it’s great to see things going in a positive direction. Every time I come up here, I see things coming together. It’s a great feeling, putting people to work...But how do you create value for people – all the way up the line? Making sure [lobstermen and workers] are fairly compensated?” He wondered how local lobstermen felt about the business. “Building understanding, building trust – is the hardest thing to do.”