Developing Markets for Underutilized SeafoodIn 2011, a team of local fishermen, restaurants, and food service providers began working with GMRI to build markets for underutilized and under-appreciated Gulf of Maine species. This team used criteria, such as low ex-vessel price, only a small percent of allowable catch harvested, variance in foreign market values, and strong management were used to identify four species to promote. Ultimately, the project seeks to increase consumer awareness of underutilized local, sustainable seafood by spotlighting these species at local restaurants and food service outlets.
2013 Out of the Blue Seafood Promotions Starting in June 2012, restaurants showed their support of local seafood by participating in week-long promotions of each of the four species identified. The Out of the Blue promotions return in 2013, with each species being featured on participating restaurant menus during the corresponding ten-day period. |
