Why isn't there a locavore movement for fish?
Thanks to the Gulf of Maine Research Institute, one is about to start. The Institute is working hard to spread the word about lesser-known species, including plentiful and appetizing fish that have been ignored by fishermen because of a complete lack of demand from customers.
The GMRI is working with chefs to put breeds like Redfish and Atlantic Mackerel into their daily specials rotation. By seeing the fish so prominently on menus, the Institute is hoping customers will more readily accept the fish and create a market where one lacks.
Supporting more sustainable fishing practices just by ordering the special? Sounds delicious to us.
Sustainable Fish hit the Plate in Maine from Bon Appetit
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