August 24, 2026 — The Massachusetts Division of Marine Fisheries (DMF) is launching a new campaign to promote locally harvested flounder.
The “Flat is Back” campaign is a DMF collaboration with the Massachusetts Flounder Chef Council that features 10 chefs across the state cooking dishes made with locally harvested flounder until 30 September.
August 24, 2026 — Telling the stories of watermen and meeting consumers where they’re at emerged as priorities during a hearing for a new seafood marketing initiative in Maryland.
With consumption down and state regulations adding to the hurdles faced by seafood harvesters, Marylanders are making a coordinated effort to revive seafood sales both locally and abroad.
Earlier this year, the state Legislature tasked the Maryland Department of Agriculture with forming a seafood marketing workgroup to identify challenges and opportunities in the industry and develop an expanded state-led strategy.
Seafood industry representatives, state legislators and the secretaries of agriculture and natural resources make up the group.
The first of two public listening sessions for hearing stakeholders’ input took place Aug. 18 at the Ag Department office, with an introduction by Maryland Ag Secretary Kevin Atticks.
He said the state’s seafood industry is diverse and the workgroup needs stakeholder input to form a coherent plan.
“The market has completely changed in some respects and in other areas hasn’t changed in a century,” Atticks said.
August 19, 2026 — A“third eye” camera for groundfishermen and autonomous robots for lobstermen. That’s, in part, what a group of New England commercial fishing advocates, oceanographic researchers and tech companies hope to build with a $15 million federal grant.
The goal of the U.S. National Science Foundation funding, awarded in late July, is to help commercial fishermen catch better, healthier fish and bolster the region’s seafood industry from harvest to processing.
Researchers will use some of the money to further develop a camera system that allows captains and crews to see what’s swimming into their nets, before it is hauled onto the deck. The innovation could mean the difference between a net full of bycatch — fish that crews don’t want, because they’re heavily regulated, or can’t keep — and a harvest that makes money.
Other parts of the federal grant will be spent to develop autonomous robots to detect environmental conditions underwater that could lead to bringing up traps filled with dead lobsters.
The awardees also plan to use the money to figure out how to strengthen the processing side of the seafood industry, said Jake Kritzer, executive director for the Northeastern Regional Association of Coastal Ocean Observing Systems — the organization leading the group awarded the grant — in an interview with The Light.
August 19, 2026 — The following was released by Mass.gov
The Massachusetts Division of Marine Fisheries (DMF) today announced the launch of the Massachusetts Flounder Chef Council, a statewide campaign celebrating locally harvested flounders. Ten participating chefs will feature the versatile New England fish on restaurant menus across the state. The council brings together ten leading Massachusetts chefs, each of whom will feature a signature dish showcasing Massachusetts flounder. The dishes will be served at participating restaurant locations across Massachusetts through September 30.
“Massachusetts fishermen harvest world-class seafood from some of the most nutrient-rich fishing grounds in the world,” said DMF Director Dan McKiernan. “The Flounder Chef Council connects that fishing heritage with today’s diners while demonstrating how choosing local flounder supports fishing families, working waterfronts and coastal communities throughout the Commonwealth.”
Massachusetts flounder is wild-caught by local fishermen in the cool waters off the New England coast. With its mild, slightly sweet flavor and delicate white flesh, flounder is quick to cook and remarkably versatile. Flounder is low in saturated fat and packs a protein punch providing essential vitamins and minerals and over 20 grams of protein for 100 calories per serving.
Although local flounder is available year-round, Massachusetts fishermen caught only a portion of the amount allowed in 2025. Unpredictable prices, competition from imported seafood and limited consumer demand can make it difficult to sell more of the available catch.Through the Flat Is Back campaign, DMF and the participating chefs hope to introduce more restaurant diners and home cooks to this versatile New England fish while creating greater demand for the local catch.
“Massachusetts flounder is a beautiful fish to cook with – it’s fresh, delicate and incredibly versatile,” said Jeremy Sewall, Chef & Owner of Row 34 and Massachusetts Flounder Chef Council member. “By putting it on our menus, we can create something memorable for diners while supporting the local fishermen and coastal communities that make Massachusetts seafood so special.”