On Wednesday April 11, 2012 UNH Dining Services hosted a Sustainable/Local Seafood dinner at Holloway Commons. It was a pretty elaborate affair and head chef Ralph Coughenour said that he had processed over 1,000 pounds of fresh seafood. According to Coughenour, he tried to purchase from local or fairly local vendors and most of the products were farmed. Coughenour purchased about 400 pounds of fresh seafood (pollock, hake and lobster) from The
Portsmouth Lobster Company based in Portsmouth NH. Most of the rest of the seafood was purchased from North Coast Seafoods in Boston. Some of the fish provided by North Coast included salmon and halibut. Shrimp were bought locally in Portsmouth and also from Ipswich, MA and mussels originated from Prince Edward Island, Canada.
UNH Cooperative Extension Marine Fisheries Program was asked to set up an informational booth for students, staff and faculty that were dining in Holloway to visit. North Coast Seafoods and Alaska Seafood also had booths / exhibits in Holloway with a lot of information on Sustainable seafood.
The dining staff under Chef Ralph Coughenour produced an unbelievable variety of seaood fare. All but one station - which was serving up Buffalo Chicken Wraps- were seafood dishes. Cedar smoked salmon, seafood chowder, sushi, tempura, salmon and crab mousse on endive and crostini, Bicoastal lobster macaroni and cheese (rock lobster from the west coast and american lobster from the east coast), halibut cakes, mussels, clams and seafood stirfry made to order are just some of the delectable dishes available. But perhaps the most impressive part of this whole event was just the quantity of fresh seafood available.
UNH Cooperative Extension Marine Fisheries Program was asked to set up an informational booth for students, staff and faculty that were dining in Holloway to visit. North Coast Seafoods and Alaska Seafood also had booths / exhibits in Holloway with a lot of information on Sustainable seafood. 
The dining staff under Chef Ralph Coughenour produced an unbelievable variety of seaood fare. All but one station - which was serving up Buffalo Chicken Wraps- were seafood dishes. Cedar smoked salmon, seafood chowder, sushi, tempura, salmon and crab mousse on endive and crostini, Bicoastal lobster macaroni and cheese (rock lobster from the west coast and american lobster from the east coast), halibut cakes, mussels, clams and seafood stirfry made to order are just some of the delectable dishes available. But perhaps the most impressive part of this whole event was just the quantity of fresh seafood available.
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