Restaurants sell an estimated 70% of seafood consumed in the United States. The Gulf of Maine Research Institute is proud to partner with area restaurants to promote responsibly harvested seafood from fishermen and purveyors right here in the Gulf of Maine.
These culinary partners have committed to always having Gulf of Maine seafood on their menus. In addition, they have committed to educating their staff on seafood sustainability and contributing to continuous improvement of the sustainability of their operations.
As you plan where to have your next meal out, please consider visiting one of these culinary leaders and enjoying Gulf of Maine seafood.
- Enable informed decision making by providing transparent, science-based information on Gulf of Maine seafood to chefs and restaurant staff
- Broaden consumer knowledge of and support for sustainable seafood, especially from the Gulf of Maine
- Motivate and reward restaurant environmental sustainability initiatives
- Create a community of restaurateurs committed to marine resource stewardship
The proprietors and chef de cuisine of top Portland restaurant Five Fifty-Five share their thoughts on why local, responsibly harvested seafood matters to their business.