Monday, November 15, 2010

Fisheries Research to Plate

The Fisheries Research to Plate event introduced the public to research and recipes that involve local, sustainably harvested  fish species. The two species in the spotlight: redfish and steelhead trout. Approximately 50 people attended the event on Nov. 9th at UNH's Cole Hall.




Adam Baukus, a research technician for the Gulf of Maine Research Institute, discussed the practicality and economic viability of developing a redfish jig fishery in the Northeast. Redfish are currently marketed for lobster bait, but they provide a light, delicate fillet that is tasty for humans as well. Based on the 2007 groundfish stock survey, redfish is not likely overfished at the moment, Baukus said.


Their slow growth requires careful harvesting to prevent overfishing. Despite the current low price fishermen receive for redfish, there is definite potential for market growth and the development of a jig fishery, he added.

And the taste? Delicious!

Students in the Thompson School’s culinary arts program, under the direction of Chef Charlie Caramihalis, prepared two dishes with redfish: seafood en papillote and fish tacos with chili-lime aioli.



N.H. Sea Grant aquaculture specialist Mike Chambers talked about the steelhead trout currently grown in the Open Ocean Aquaculture net located near the Isles of Shoals. Their meat is almost indistinguishable from salmon.

Unlike cod or haddock that require a year or more to mature in the nets, steelhead trout reach an average weight of 6.6 lbs. within six months of stocking the young, Chambers said.

Attendees sampled grilled steelhead trout with maple cream and toasted pecans. Recipes for all the prepared dishes were provided and Chef Charlie also demonstrated how to properly fillet a fish.


Erik Anderson, president of the New Hampshire Commercial Fishermen’s Association, discussed the new fisheries-management laws that are affecting commercial fishermen in the state. With the loss of 70 percent of the N.H. fishing fleet over the last 15 years, Anderson said it is imperative to find a way to preserve fishing jobs while also preserving fish stocks at sustainable levels.

1 comment:

  1. Hey, what about posting those recipes for the rest of us!

    ReplyDelete