In April, top local chefs, scientists, seafood experts, and guests gathered for our fifth annual Gulf of Maine Seafood Celebration.
Over 200 guests enjoyed an evening of delicious food and live music in support of responsibly harvested Gulf of Maine seafood and the hardworking communities that bring it to us. GMRI Culinary partners showcased a wide variety of Gulf of Maine species, including mussels, pollock, oysters, mackerel, redfish, hake, dogfish, and scallops.
"I am eternally grateful for the education GMRI has provided for me and other chefs in our community,” said chef Evan Mallett of Black Trumpet. “I am thrilled to be a Culinary Partner at this event so that I can showcase the glorious flavor and versatility of the Atlantic pollock!”
Looking for a reason to put Gulf of Maine seafood on your grocery list? Here are five good ones. And, if you're looking for some tips on how to eat fish sustainably, check out this recent video from Sustainable Seafood Program Manager Jen Levin.
Despite the challenges brought on throughout the last year, we're looking back at some of our favorite moments from 2020. These selected stories feature staff …
In a goodbye message to the GMRI community, departing Chief Scientific Officer Dr. Andrew Pershing shares his wishes for the Gulf of Maine.
In the United States, the Gulf of Maine is the only region where fresh kelp is produced and sold at scale. We checked in with …
Students in public schools across New England will soon have an opportunity to eat and learn about Gulf of Maine seafood.