April 3, 2013 — The Gulf of Maine Research Institute has informed Saving Seafood that it has Trawl to Table Gloucester open for industry members.
The Gulf of Maine Research Institute invites groundfish permit holders and captains to attend a day-long event focused on building awareness of the sustainability of the groundfish resource and improving the profitability and resilience of fishing businesses.
Please join chefs, restaurant owners, and food service professionals for an informative gathering that will include:
– Interactive gear displays,
– The latest in gear research and quality handling technologies,
– Important information on accessing restaurant and food service markets, and
– Emphasis on the value of promoting underutilized species.
Restaurants sell 70% of the seafood consumed in the United States.
Chefs and restaurant owners influence what consumers want. Successful chefs are most concerned with quality of product, traceability, and sustainability. Yet, they often lack access to the latest and most accurate information on Gulf of Maine seafood and the industry that harvests it. This is your opportunity to have a conversation with chefs from your area about the importance of sourcing locally and supporting Gloucester’s fishing fleet. Space for this event is limited and will be available on a first-come, first- served basis. Please RSVP soon to reserve your spot by contacting Patty Collins at (207)228-1625 or patty@gmri.org.
When: April 10th, 2013 from 8:30am to 4:30pm
Where: Maritime Gloucester, 23 Harbor Loop, Gloucester, MA 01930
This event is hosted by the Gulf of Maine Research Institute, in partnership with Maritime Gloucester and Cape Ann Fresh Catch, with funding from the National Marine Fisheries Service.
For more information on Trawl to Table please visit www.gmri.org/trawltotable