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.