The cold, clean waters of the Gulf of Maine produce some of the best seafood in the world. Fine dining restaurants like Portland's own Five Fifty-Five know that fresh, local fish is crucial to their success.
We're proud to call Five Fifty-Five one of our Culinary Partners — restaurants that are committed to promoting responsibly harvested Gulf of Maine seafood on their menus at all times.
In this video, you'll hear how excited our Culinary Partners are to serve delicious local seafood to their diners while also supporting our regional fishing economy.
As executive chef and co-proprietor Steve Corry says, "These fishermen are our neighbors, our friends, our patrons. To support them just makes great sense and gives us a very good feeling of community at the same time.”
About This Series
Whether you're a teacher or a lobsterman, a restaurateur or a scientist — we all have our own unique connection to the Gulf of Maine. In this video series, we invite you to meet some of our closest partners in our shared effort to support the economic and ecological sustainability of this resource. As these individuals share their passion for the ocean and connection to GMRI, we invite you to reflect as well.
We spoke to GMRI Research Scientist Dr. Kathy Mills and three members of her Integrated Systems Ecology Lab to learn more about their approaches to …
We spoke with True Fin CEO Jen Levin, GMRI Chief Ventures Officer Blaine Grimes, and fisherman Joe Letourneau to learn more about how True Fin …
A new community science effort invites coastal communities to document the impacts of sea level rise.
A recent grant from the Economic Development Authority powers our Gulf of Maine Ventures team's new partnership with a Boston-based bluetech startup platform.