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CategoriesRecent EntriesHow'd you get here?Countdown to Pacific Marine ExpoThe burden of being menhadenFo'c'sle library (a classic)Bill may curb southeast sea ottersCod numbers reportedly take a turn for the worseFresh off the boatYou, too, on YouTubeHello, I must be going nowCreating a market for under-valued fishRecent CommentsMike Dolan on NOAA is all apologiesBrian on Introducing the iLobsterBen on Introducing the iLobsterBeringFisherman on Groundfish catch shares going bi-coastal Dick Allen on Jane, doh!National Fisherman on Jane, doh!Wreckfish on Jane, doh!Sierra Anderson on Facing factsken grimshaw on Tough loveJessica on Recovery in a snapArchivesNovember 2011October 2011September 2011August 2011July 2011June 2011May 2011April 2011March 2011February 2011« You, too, on YouTube |Main| Cod numbers reportedly take a turn for the worse »October 21, 2011Fresh off the boatYesterday, some Maine fishermen attended the Harvest on the Harbor event in Portland to serve up (and raise more awareness about) fish species in the Gulf of Maine Research Institute's under-utilized fish project (for more about that program, click here).
"Happens to be blowing a gale today offshore so I’m not missing anything," said Rob Odlin, a Portland-based fisherman who predominantly gillnets but also drags for shrimp, goes after bluefin tuna by rod and reel and dives for sea urchins and scallops.
Just getting fishermen and chefs together in the first place helps, according to Odlin. When fishermen and chefs in the project first got together, Sam Hayward, a locally renowned chef, told them he always checked the eyes when determining freshness. He had never heard of check the gills because "sometimes when we catch the fish they’re still alive but their eyes are glazed over. We don’t know why."
If the project is successful, the fishermen involved hope that raising public awareness about these species will bring up their popularity — and, ultimately, their market value.
"It's obviously important to sell as many seafood dinners as we can," said Odlin.
Below, Rob (middle) with executive chef Cassady Pappas and Jayme Merrill, general manager, of Havana South.
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