Skip navigation

Seafood is complicated, and there is a lot of conflicting information out there. Visit this page regularly for information and links to useful resources on seafood that can help suppliers and consumers make choices they can feel good about.

GMRI Lecture Series

The Gulf of Maine Research Institute (GMRI) hosted a public lecture series on sustainable seafood in the spring of 2010. Replay the lectures by following the links below. To learn more about upcoming lectures, which explore emerging challenges and opportunities in the Gulf of Maine, click check out the GMRI Lecture Series web page.

To watch a previous lecture, click the lecture title:

Click on the image below to print your guide toseafood from the Gulf of Maine!

Seafood Guide

Select the image below to print your Shrimp & Artichoke Dip Recipe!

This and other wonderful ways to enjoy northern shrimp are available in The Original Maine ShrimpCookbook Offered by the Island Institute through Archipelago retail store or at www.thearchipelago.net or from Port Clyde Fresh Catch at www.portclydefreshcatch.com

Shrimp Recipe

Ongoing Gulf of Maine Research Institute science studies:

Fishermen, conservation groups, and policymakers count on the Gulf of Maine Research Institute (GMRI) provide timely, objective scientific and economic advice about what is happening in the Gulf of Maine bioregion. To learn more about GMRI's current research projects, check the GMRI's Science web page.

Keller Williams Realty Red Day Consumer SeafoodSurvey Results

As part of its annual RED Day on May 14, 2009, agents from Keller Williams Realty Portland, Maine-based real estate office fielded a consumer survey on behalf of the Gulf of Maine Research Institute (GMRI). RED Day is an initiative undertaken by Keller Williams Realty associates in the United States and Canada to Renew, Energize, and Donate (RED) to the quality of life in their local communities.

The survey was conducted on line using Survey Monkey and in person by Keller Williams Realty agents throughout the greater Portland area. The data reflects the input of 1,013 respondents.

For the most part, responses did not vary among different age groups or among those with different levels of education. For example, all ages and levels of education believe equally strongly that local seafood is important. One exception was that health as a motivating factor in increasing seafood consumption did increase as age and education increased.

Women are more likely than men to believe that buying local seafood is important. They were also more likely to say that the following factors would increase the amount of seafood they purchase: Information on how to prepare it; knowing the product is good for their health; knowing where the seafood came from; knowing the seafood was locallyharvested; and knowing the seafood wassustainably harvested.

Click here to view:

Consumer Seafood Survey Results

Consumer Seafood Survey

For more information, contact Jen Levin
jlevin@gmri.org or 207-228-1688


Other Resources Providing Information on Sustainable Seafood:

Media Resources:

Gulf of Maine Responsibly Harvested Reports:

Red Day Logo

Red day 2

Red Day 1