Underutilized Fish Becoming More In Demand in Maine
A few years ago, the Gulf of Maine Research Institute (GMRI) started a campaign called Out of the Blue. This campaign was encouraging more restaurants to serve more underused fish such as Acadian Redfish, Atlantic Mackeral, Cape Shark (dogfish), Whiting and Atlantic Pollock. All of these fish were very plentiful in the Gulf of Maine and fishermen were not catching near the limit of these certain species because they were not in demand. GMRI recruited fourteen restaurants from Maine, New Hampshire and Massachusetts into their three year campaign.The Out of the Blue Campaign now has twenty four restaurants participating and now features many of the underutilized fish on their daily menu.
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