October 25, 2024 — U.S. fisheries are among the largest and most sustainable in the world, thanks to strong science and a dynamic management process. Just as culinary experts transform sustainable ingredients into delicious dishes, fisheries management councils use NOAA science to develop sound fisheries management policies.
Locally sourced seafood restaurants are keenly aware of the important role fisheries science plays in their ability to fill our plates without depleting our ocean. That’s why a New England-based seafood restaurant group, Row 34, brought their staff on an educational visit to NOAA’s Woods Hole Lab in Massachusetts in September.
“Row 34 is, and always will be, about getting our teams and our guests as close to the source of where our food comes from as possible,” shared co-owner Shore Gregory. “Getting a behind-the-scenes look at the NOAA operations in Woods Hole helped deepen our understanding of the complexities of our oceans and how we can continue to be great stewards.”