In The News

Chefs Turn to Underused Seafood
Food Management Magazine

There is a literal and proverbial sea of possibilities when sourcing seafood for the menu, yet operators often cling to the usual suspects whose numbers are dwindling. Resourceful and environmentally aware chefs are turning to B-list fishes like dogfish, mackerel, monkfish, pollock, redfish, skate and whiting, which are in ample supply and sell well when properly prepared and menued.

These ‘underdogs’ of the ocean are versatile, economical and help support the environment and fishermen as well.  “There are species out there, like pollock, that are under-fished. Last year, only 50 percent of the available catch of pollock was harvested,” says Jennifer Levin, sustainable seafood program manager with the Portland, ME-based Gulf of Maine Research Institute (GMRI).

The institute connects local fishermen with both restaurants and noncommercial foodservice operations. The mission is to increase consumer awareness and develop new markets for underutilized seafood from the Gulf of Maine.

“To work toward our mission, we have identified the culinary world as a place to start in terms of thought leaders. Chefs have a huge influence on what people find palatable, or even cool,” Levin says.

Fishermen will catch what they can sell. Proper handling of species in the kitchen can mean the difference between diners lining up for seconds or turning their noses up at the “catch of the day.” Onsite chefs are in a unique position to make a difference, with the potential to order in much higher volumes than a typical restaurant, Levin says.

When fishermen can diversify their marketable catch, that increases their profitability, Levin says, “and that’s important to keep them afloat.” In short, onsite chefs can help fishermen stay in business by promoting sustainable harvests.

From Boat to Menu

Getting seafood-shy customers to try something other than their old standbys can be a challenge. Customers generally feel comfortable ordering salmon, cod or tilapia, but…dogfish?

“Dogfish is great, and it makes a wonderful fish ‘n chips, but...the name…it’s not exactly very attractive,” says Ken Cardone, associate director/executive chef, Bowdoin College, Brunswick, ME.

Recently, GMRI teamed up with a few local restaurants and also Bowdoin College, for a weeklong promotion of local, responsibly harvested and “underappreciated” fish in several different menu items called “Out of the Blue.”

Bowdoin worked with GMRI, creating delicious menu items from Atlantic pollock, mackerel, dogfish, Acadian redfish and whiting.

“Luckily, our students are very adventurous,” Cardone says. “They may not have seen dogfish or redfish before, but they’re willing to try it.”

Preparation techniques should be market-driven. “Look at your customer base,” Cardone adds. “If they don’t enjoy steamed fish, don’t serve a new fish steamed.” For the fish ‘n chips made from dogfish, Cardone and his team played with the recipe to get just the right consistency for the batter, and ended up slicing the fillets thinner for less time in the fryer.

Samples!

Think succulent bite-sized pieces of pan-seared fish skewered with toothpicks on a nice serving tray. Nothing too big. “Any new species you want to try and sell, give them a small portion,” says Ken Cardone of Bowdoin College.



View original article
Chefs Turn to Underused Seafood
Food Management Magazine

There is a literal and proverbial sea of possibilities when sourcing seafood for the menu, yet operators often cling to the usual suspects whose numbers are dwindling. Resourceful and environmentally aware chefs are turning to B-list fishes like dogfish, mackerel, monkfish, pollock, redfish, skate and whiting, which are in ample supply and sell well when properly prepared and menued.

These ‘underdogs’ of the ocean are versatile, economical and help support the environment and fishermen as well.  “There are species out there, like pollock, that are under-fished. Last year, only 50 percent of the available catch of pollock was harvested,” says Jennifer Levin, sustainable seafood program manager with the Portland, ME-based Gulf of Maine Research Institute (GMRI).

The institute connects local fishermen with both restaurants and noncommercial foodservice operations. The mission is to increase consumer awareness and develop new markets for underutilized seafood from the Gulf of Maine.

“To work toward our mission, we have identified the culinary world as a place to start in terms of thought leaders. Chefs have a huge influence on what people find palatable, or even cool,” Levin says.

Fishermen will catch what they can sell. Proper handling of species in the kitchen can mean the difference between diners lining up for seconds or turning their noses up at the “catch of the day.” Onsite chefs are in a unique position to make a difference, with the potential to order in much higher volumes than a typical restaurant, Levin says.

When fishermen can diversify their marketable catch, that increases their profitability, Levin says, “and that’s important to keep them afloat.” In short, onsite chefs can help fishermen stay in business by promoting sustainable harvests.

From Boat to Menu

Getting seafood-shy customers to try something other than their old standbys can be a challenge. Customers generally feel comfortable ordering salmon, cod or tilapia, but…dogfish?

“Dogfish is great, and it makes a wonderful fish ‘n chips, but...the name…it’s not exactly very attractive,” says Ken Cardone, associate director/executive chef, Bowdoin College, Brunswick, ME.

Recently, GMRI teamed up with a few local restaurants and also Bowdoin College, for a weeklong promotion of local, responsibly harvested and “underappreciated” fish in several different menu items called “Out of the Blue.”

Bowdoin worked with GMRI, creating delicious menu items from Atlantic pollock, mackerel, dogfish, Acadian redfish and whiting.

“Luckily, our students are very adventurous,” Cardone says. “They may not have seen dogfish or redfish before, but they’re willing to try it.”

Preparation techniques should be market-driven. “Look at your customer base,” Cardone adds. “If they don’t enjoy steamed fish, don’t serve a new fish steamed.” For the fish ‘n chips made from dogfish, Cardone and his team played with the recipe to get just the right consistency for the batter, and ended up slicing the fillets thinner for less time in the fryer.

Samples!

Think succulent bite-sized pieces of pan-seared fish skewered with toothpicks on a nice serving tray. Nothing too big. “Any new species you want to try and sell, give them a small portion,” says Ken Cardone of Bowdoin College.



View original article