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 episode brought to you by Cain Vineyard & Winery. Photo of Acadian Redfish courtesy New Hampshire Community Seafood.
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