“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>>