March 25, 2012 – Onkfish, redfish, silver hake, yellowtail flounder, winter skate, pollock, and northern shrimp are among the delicious seafood from swimming off Bay State shoes that consumers may have never tasted — unless they have joined a new cooperative venture that brings them a weekly allotment filleted and ready to cook.
Cod and scallops are New England favorites, but there is more variety out there to be had — and in bountiful supply, experts say.
"More money for the fishermen, less wasted bycatch, fewer threatened fish caught per year, and maintaining a healthy fishery," are the goals of Dave Henchy's new business concept — Cape Cod Fish Share (capecodfishshare.com), he said.
Eco-friendly fishing standards, green packaging, and making good on buying local are essential criteria for Henchy's business. "He's tapping into all the current trends in the food industry: organic, sustainable, natural, local," said Tobey Stapleton, full time lecturer and marketing expert at UMass Dartmouth's Charlton College of Business who is advising Henchy.
Henchy is bringing a new level of sustainability, accountability, and fish-to-plate benefits to kitchens around the SouthCoast and Cape Cod, even up to the Boston area. He promises people they'll know exactly what kind of fish they're eating, what boat it came from (Yellow Bird out of Chatham is a regular), and that they're getting it on the same day the fish was caught.
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