Maine seafood eateries going to the dogs

By

Sean Murphy, SeafoodSource online editor

Published on
June 19, 2015

The Gulf of Maine Research Institute (GMRI) is beginning its annual Out of the Blue summer program to promote lesser known seafood, this time focusing on dogfish.

Dogfish is colloquially referred to as “cape shark,” and the program will take place from 3 to 12 July, coinciding with the annual Shark Week presentations on the Discovery Channel. During the program’s 10 days, participating restaurants will present dogfish to the public.

This is the fourth time GMRI has presented the program, which supports underutilized, plentiful species as an alternative to more common and in some cases overfished varieties.

“Out of the Blue is about celebrating Gulf of Maine seafood and the restaurants that have committed to supporting the region’s fishermen,” said James Benson, manager of the culinary partners program at GMRI. “It’s an opportunity to try lesser-known yet abundant species and to learn how GMRI and its partners are making seafood sustainability a priority.”

Rauni Kew, of Inn by the Sea in Cape Elizabeth, supports the idea.

“This collaboration of fishermen, chefs and scientists from the Gulf of Maine Research Institute makes it easier for us to ensure our menu choices support, rather than harm, the health of the Gulf of Maine and its fishing industry,” Kew said.

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