Although only 43 acres in size, Rye Harbor has a fascinating history and its story, in microcosm, might well be compared to much larger bodies of water. Here are stories of dredging and jetties, of millers and lobstermen, and of industrious individuals who were willing to dig out the harbor to make room for coastal vessels. The harvesting of Irish moss was a early harbor business and its first building became Saunders restaurant. For more than two hundred years, Rye Harbor has been a focal point of the community, first with its tide mills and later because of its hardy fishermen who have harvested from the sea lobsters, shrimp, cod, haddock, pollock, and tuna. Stories of ocean disasters, shipwrecks and storms, the 200-mile limit and fishing restrictions are testimony to the rugged individuals who have made their home port in Rye. Among those featured are several of Rye's long time fishermen: Herbert Drake, Lloyd Hughes, John Widen, and Boies family. Beginning in the twentieth century, the harbor’s fishermen began to share the waters and the shores with summer businesses and dwellings. Restaurants, seasonal homes, and dozens of pleasure boats accent the unique environment that is Rye Harbor. Many of the more than 100 photographs have never been published before.