Plentiful Fish for Your Plate

Today’s Press Herald reports on an effort by local restaurants and the Gulf of Maine Research Institute to (re)kindle eating interest in fish species that are plentiful.

In the past year a group of chefs, restaurants and fishermen have been working with the Gulf of Maine Research Institute to put under-used fish species on consumers’ radars. The idea is not only to take the pressure off over-fished species, such as flounder and haddock, but also to open up new markets for Gulf of Maine fishermen.