Saving Seafood

RHODE ISLAND: Fishing industry creates seafood cooking classes that will also feed families in need

July 16, 2020 — Local fishermen have had to figure out ways to stay afloat amid the COVID-19 pandemic.

The industry has been impacted the closure of local restaurants and limited reopenings, which followed a COVID-19-driven slowdown in worldwide markets which began even before the virus hit American shores.

But fishermen, who have had excess supply because of the limited markets, have seen an even greater need locally: Families struggling to put food on the table because of sudden income loss due to the pandemic.

“They had extra fish they were willing to donate, but they didn’t have a way to get it to people in need,” Eating with the Ecosystem Program Director Kate Masury told Providence Business News. “In order to get it to the food pantries, it had to be processed and packaged in a certain way because seafood is perishable.”

Read the full story at Providence Business News

Rhode Island Seafood Industry Comes Together To Launch Food Assistance Program

July 8, 2020 — The following was released by Eating with the Ecosystem:

The Commercial Fisheries Center of Rhode Island, Eating with the Ecosystem, and the Rhode Island Food Policy Council are joining together to launch a new series of online cooking classes, “Cook a Fish, Give a Fish!” These online classes not only raise eaters’ seafood game through small-group seafood tutorials led by local chefs; they also raise funds to deliver local seafood to families experiencing hunger.

The new program comes as the coronavirus era presents a number of challenges — as well as some promising learning opportunities — for fishermen, chefs, seafood businesses, and eaters.

“In general, most Americans are not very comfortable cooking seafood at home,” said Kate Masury, program director at the non-profit Eating with the Ecosystem. “The majority of seafood we consume in the US, about 70%, is actually consumed in restaurants. With restaurants having to limit their operations in order to maintain social distancing, that means the market for our locally caught seafood is also severely limited, which impacts our local fishermen and seafood businesses.”

“Our new online cooking classes will inspire local consumers to expand their repertoire and explore new recipes with family and friends in their own homes,” added Fred Mattera, Executive Director of the Commercial Fisheries Center. “Even more importantly, the classes will generate funds to process fish donated by the fishing industry and provide this fish to families in need.”

With the nation’s unemployment rate surpassing 11 percent, demand for food pantry services has surged. The organization Feeding America estimates that one in six Americans will experience food insecurity this year. Each ticket to a “Give a Fish, Cook a Fish!” class will purchase ten seafood meals for Rhode Island families who can’t afford to buy fish this summer.

Here’s how it works: Each weekly class session is led by a different local chef. The chef sends out a recipe and participants source all of the ingredients themselves, including the fish (organizers can provide advice on where to look). Typically, classes will center around whole fish, rather than processed fish. When class day arrives, participants connect on a video chat. Then, in kitchens across the Ocean State, they socialize, learn about local fisheries, and turn whole fish into delicious homemade meals for their families to enjoy.

How to sign up: To sign up for a “Cook a Fish, Give a Fish!” class, go to (https://www.eventbrite.com/e/112145084968). Tickets cost $75/household and all proceeds after expenses will be used to share fish to families in need.

Buyer Be Aware: Dogfish Is Every Bit as Good as Cod and Far More Plentiful

May 13, 2019 — Dogfish doesn’t have an appetizing ring to it. The name for this member of the shark family has kept it off dinner plates, at least in the United States. In Britain, dogfish is often the key ingredient in fish and chips.

A few years ago, in an attempt to make the fish sound more appealing, the Cape Cod Commercial Fishermen’s Alliance, New England fishermen, and conservationists tried to rebrand it as “Cape shark.” The effort to create local demand for this plentiful regional species, which grew in number with the collapse of the cod fishery, hasn’t yet taken hold.

With its mild white boneless flesh, Kate Masury, program director for Eating with the Ecosystem, said dogfish is less flaky than cod but just as delicious.

Eating with the Ecosystem, a Rhode Island-based nonprofit that promotes a place-based approach to sustaining New England’s wild seafood, is working with consumers, chefs, suppliers, processors, and fishermen to build a market for dogfish and the many other lower-valued species swimming off New England’s coast.

Read the full story at EcoRI News

New report finds many local species hard to buy in New England

May 13, 2019 — It’s not hard to find lobster, sea scallops, haddock, or cod at your local fishmonger in New England, but look for more locally sourced fish like scup, dogfish, and skate and you’re usually out of luck.

Authors of a new study released Monday by the nonprofit group Eating with the Ecosystem describe a stark discrepancy between what’s swimming in local waters and what’s available on local seafood counters.

“Our findings show that there are many local species that are underrepresented in the marketplace and yet many of these species are also quite abundant in our local waters,” program director and study coordinator Kate Masury told SeafoodSource in an email. “Species experiencing this kind of mismatch should be the first priority for a marketing boost as they have the most to gain from an economic benefit perspective and balancing their harvest with their ecological production can help alleviate impacts on marine food webs.”

Read the full story at SeafoodSource

Just Five Types of Fish Dominate our Fish Counters. It Doesn’t Have To Be This Way.

May 12, 2019 — Dozens of species of fish and shellfish are caught in New England’s waters. But only a handful show up in most seafood retailers. You can probably list them: cod, haddock, scallops, clams, lobster.

Now, it’s not just anecdotal. A citizen science initiative has found that five species dominate at New England seafood counters and that some of the species that are most common out in the ocean are the rarest in our markets.

That’s largely a reflection of our food tastes but it can have ecological – as well as economic – ramifications.

So, Eating with the Ecosystem – the group that ran the citizen science project – has also released a cookbook to help us enjoy a greater diversity of seafood. It’s called Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries.

Read the full story at WCAI

RHODE ISLAND: Limited Availability of Local Seafood in New England

July 9, 2018 — Those looking to buy local seafood at grocery stores and fish markets in New England may have a difficult time finding much, especially if you’re searching for something other than shellfish. Just 15 percent of the seafood available at markets in the region originated in New England, according to a pilot study by the Rhode Island-based nonprofit Eating with the Ecosystem.

“Unfortunately, the results weren’t super surprising to me,” said Kate Masury, the program director for Eating with the Ecosystem who coordinated the project with University of Rhode Island professor Hiro Uchida and student Christina Montello. “We’re a seafood-producing region, it’s a big part of our economy, but we’re not making it available to our own consumers.”

Rhode Island’s results were better than the regional average, though still not as high as one might expect. About 24 percent of the seafood in Ocean State markets was captured in New England waters, which compares favorably to Massachusetts and Connecticut, at 12 percent each, and New Hampshire and Vermont, at 5 percent. Only Maine, at 33 percent, had more local seafood available in the markets surveyed than those in Rhode Island.

The findings are the result of a citizen science project called Market Blitz that took place over a two-week period in March. Volunteers visited 45 supermarkets and seafood markets in all six New England states to identify what species were available and where they were captured.

Read the full story at ecoRI