For decades, fish at school mostly meant one thing: breaded fingers and patties--tasty enough with ketchup, but completely detached from their natural origins. Thats beginning to change in regions with access to local fisheries and processors. Theres keen interest in New England districts with strong local procurement programs and cultural affinity for seafood. Learn how a New Bedford processor is creating new opportunities for the sustainably managed Gulf of Maine fishery, with fresh-frozen products for K-12 that are affordable, kid-friendly, and completely recognizable as fish. This program was brought to you by Cain Vineyard and Winery. Photo of Acadian Redfish courtesy New Hampshire Community Seafood One mans trash is another mans treasure, in this case one chefs trim is another mans treasure, Im just using the smaller fillets. [3:00] Our mission is to try and get more seafood eaten by our young people. [14:00] -- Andrew Wilkinson and Melissa Honeywood on Inside School Food
For decades, fish at school mostly meant one thing: breaded fingers and
patties–tasty enough with ketchup, but completely detached from their
natural origins. That’s beginning to change in regions with access to
local fisheries and processors. There’s keen interest in New England
districts with strong local procurement programs and cultural affinity
for seafood. Learn how a New Bedford processor is creating new
opportunities for the sustainably managed Gulf of Maine fishery, with
fresh-frozen products for K-12 that are affordable, kid-friendly, and
completely recognizable as fish. This program was brought to you by Cain Vineyard and Winery.
“Our mission is to try and get more seafood eaten by our young people.” [14:00]
— Andrew Wilkinson and Melissa Honeywood on Inside School Food