June 15, 2018 — We’re encouraged by recent efforts to boost the local fishing industry. And we’re excited about bigger developments on the way this summer.
Last week, restaurateurs from around New England gathered with aquaculture experts at Johnson and Wales University in Providence. The purpose: to exchange ideas on sustainability in America’s seafood industry.
Derek Wagner, chef and owner at Nick’s on Broadway in Providence, told attendees that he once struggled to get his hands on locally caught seafood — until about 10 years ago.
Frustrated by the lack of information about where his restaurant’s salmon originated, he met with two fishermen out of Point Judith, Rhode Island. Instead of telling them what he wanted for his menu, he asked the fishermen what they wanted to sell: ″What is abundant? What are you having a hard time selling? What do you think people should be eating?”
Wagner pledged to take whatever the local fishermen could provide and “make it delicious.” Now he said he consults with local fishermen whenever he creates a new menu.
Another chef, Bun Lai from Connecticut, told of how he began making sushi with the Asian shore crab — an invasive species found in great abundance along the New England coastline. “They’re absolutely delicious,” he said.
Read the full opinion piece at the New Bedford Standard-Times