Written by Jen Finn
Brian Marder, of Marder Trawling on Hassey Street in New Bedford, said he cringed when he read the quote from a UMass student regarding the edibility of dogfish.
"I only know about these species because I go deep-sea fishing," said Riley Jones, a freshman medical laboratory science major at UMass Dartmouth, "but we never keep dogfish because we were told they're inedible. I wasn't even aware you could cook them."
Well, Jones sampled the dogfish at UMass on Tuesday, so now he knows: Indeed, you can cook them and you can eat and enjoy them.
The UMass taste test included three other species only marginally targeted by New Bedford groundfishermen: hake, pollock and redfish, all of which are plentiful and underfished in local waters.
The taste test is part of a push to find better choices for the beleaguered groundfishing fleet as their traditional catches such as cod and yellowtail flounder are regulated right out of their trawls.
The coordination among UMass, its food service vendor Chartwells, Plymouth-based Open Ocean Trading and local fishermen offers great potential: for more fish to be caught and sold, better prices for Chartwells and UMass, and fresher fish being eaten by UMass students here and across the state.
It seems like the perfect solution.
But it isn't.
Marder catches and sells dogfish — "99.999 percent" goes to overseas markets, he says — and would be happy to be selling more than .001 percent here.
Read the full story at the New Bedford Standard Times>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.