Community Gathers to Celebrate Gulf of Maine Seafood
Tidings | May 9, 2016
![A garnished arrangement of seafood sits on top of a brown plate on a white table.](https://d3esu6nj4wau0q.cloudfront.net/images/seafood-celebration-DSC_0024.width-1920.jpg)
In early April, our lab filled to capacity once again for our third annual Seafood Celebration. Attendees enjoyed Gulf of Maine seafood prepared by some of the region’s best chefs. Several of our Culinary Partner restaurants were on hand, serving dishes featuring local species such as dogfish, redfish, hake, pollock, mackerel, and scallops.
“Serving fresh seafood from the Gulf of Maine is a delicious way to support sustainability and our local fishing industry,” said Steve Sicinski, Executive Chef of Sea Glass Restaurant at Inn by the Sea. “We are happy to participate in GMRI’s Seafood Celebration, which brings fishermen, chefs, and consumers together to better understand the vital role purchasing local seafood can have in a sustainable future.”
Visit our Facebook page to see all the pictures from this wonderful evening.
-
Gulf of Maine Warming Update: Spring 2024
Over the past decade, scientists have led a body of research that highlights the rapid pace of warming in the Gulf of Maine. To help …
Reports
-
Gulf of Maine, Explained: Tracking Ocean Conditions
GMRI Senior Program Manager, and leader of our Ocean Data Products team, Riley Young-Morse explains how she uses deep water buoys to collect data on …
Gulf of Maine, Explained
-
Gulf of Maine, Explained: Environmental DNA (eDNA)
GMRI Research Scientist Dr. Graham Sherwood, who leads our Fisheries Ecology Lab, explains how environmental DNA (eDNA) can help us study fish populations in the …
Gulf of Maine, Explained
-
Gulf of Maine, Explained: Species Distribution Modeling
GMRI Quantitative Research Associate Dr. Andrew Allyn talks about how scientists use computer models to understand where fish are in the Gulf of Maine, and …
Gulf of Maine, Explained