New England is a mecca for seafood, but some of the tastiest and best managed species are rarely found on restaurant menus. That will change this summer. The Gulf of Maine Research Institute is kicking off Out of the Blue, a collaborative effort with fishermen and chefs to raise consumer awareness of lesser-known and under-valued Gulf of Maine seafood.
Restaurants from Kennebunk to Bar Harbor will feature ten-day promotions of five different seafood species, beginning with redfish in June. Restaurants are a vital resource for raising consumer awareness of underutilized species - they serve 70% of the seafood consumed in the U.S. Out of the Blue will help to improve the market for a greater diversity of Gulf of Maine seafood products and grow our sustainable seafood industry.
Mitchell Kaldrovich, Executive Chef at Inn by the Sea's Sea Glass restaurant, said: "I am delighted to expose people to sustainable menu options fresh from the Gulf of Maine. Out of the Blue celebrates seafood that is local, delectable, and supports the health of Maine's fishing industry. It adds to a great culinary experience for our guests."
Visit www.gmri.org/outoftheblue for a map of participating restaurants. Watch for the next promotion in July.
Recent Out of the Blue media coverage: