The cold, clean waters of the Gulf of Maine produce some of the best seafood in the world. Fine dining restaurants like Portland's own Five Fifty-Five know that fresh, local fish is crucial to their success.
We're proud to call Five Fifty-Five one of our Culinary Partners — restaurants that are committed to promoting responsibly harvested Gulf of Maine seafood on their menus at all times.
In this video, you'll hear how excited our Culinary Partners are to serve delicious local seafood to their diners while also supporting our regional fishing economy.
As executive chef and co-proprietor Steve Corry says, "These fishermen are our neighbors, our friends, our patrons. To support them just makes great sense and gives us a very good feeling of community at the same time.”
About This Series
Whether you're a teacher or a lobsterman, a restaurateur or a scientist — we all have our own unique connection to the Gulf of Maine. In this video series, we invite you to meet some of our closest partners in our shared effort to support the economic and ecological sustainability of this resource. As these individuals share their passion for the ocean and connection to GMRI, we invite you to reflect as well.
We learn from experts about community science — scientific research and monitoring driven and controlled by local communities — and what makes it such an …
In this impact report, we are delighted to reflect on a full year of remote learning through Home Delivery, with overviews of each offering and …
With an annual average sea surface temperature (SST) of 54.14 °F — more than 4 °F above normal — the Gulf of Maine experienced its …
Across the country, fishermen eager to engage effectively in fisheries science and management processes will be returning to in-person to MREP workshops throughout the year.