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Demand for underused fish species grows slowly but surely in Maine

Jun 17, 2018

Portland Press Herald: Today, the number of restaurants participating in the Out of the Blue program has increased to 24. And some of them have made these fishes regular menu items, according to Kyle Foley, sustainable seafood program manager at GMRI. For example, Andy’s Old Port Pub in Portland now uses Atlantic pollock to make their standard fish and chips (traditionally, cod, considered a “vulnerable” fish, and haddock were more typical choices).