Bowdoin Dining Serves Sustainable Fish

All this week, Bowdoin Dining Services is serving up local, responsibly harvested and “underappreciated” fish in its dining halls. Teaming up with the Portland-based Gulf of Maine Research Institute and its “Out of the Blue” program, Bowdoin is offering such fish as Acadian redfish, mackerel, dogfish, whiting and pollock.

“Out of the Blue” seeks to develop new markets for underutilized seafood by partnering with local restaurants that promise to serve the fish for 10 days in May. This helps to increase consumer awareness of these species.

Bowdoin also participated in the “Out of the Blue” program last September.

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