Eating with the Ecosystem is a small non-profit whose mission is to promote a place-based approach to sustaining New England's wild seafood. Eating with the Ecosystem tends to approach seafood sustainability a bit differently than others. Instead of focusing on a single species and how well that one species is doing, we focus on the entire ecosystem, of which humans are a significant part. Their mission is guided by their 5 Anchors or principles of a place-based approach to sustaining New England's wild seafood.
Storing seafood is easy but it’s not throw-in-the-fridge-and-forget-about-it easy. Here are a couple of tips that might help you feel better about your seafood storing skills.
Chef Josh Berry is the head chef at Union Restaurant at the Press Hotel in Portland, Maine. It’s one of my favorite spots for lunch in Portland because the ingredients are fresh, delicious, local, seasonal, and healthy.
Corned hake is an old-timey recipe that many fishing families along the coast of Maine know and love. And like a lot of regional family recipes, everyone has their own tricks and ways of making it. I was introduced to corned hake by my husband and I love the flavor combination of both the traditional recipe, as well as my sportier versions. The corned hake traditional recipe is basically: corned hake, boiled potatoes, bacon or salt pork, fat renderings from the pork, and pickled onions.
What can you do: (1) ask where the fish you are buying comes from; if the server at your local dining establishment doesn’t know – ask the manager, if they don’t know – order the steak; (2) ) if you must buy imported seafood; research it - certain farmed shrimp from SE Asia are fed pig feces; AND (3) buy seafood harvested by U.S. fishermen – ideally from your local fishermen’s market or local fishmonger.
This is meant to be read with some humor and levity. That being said, I’m not wrong. All of the points made below are based in fact. Seafood is good for you, your mental health, and the environment. Fish is inexpensive and easy to prepare and any of the arguments against these things are ill-advised and do harm, injustice, and a disservice to coastal communities and fishermen.
Welcome to my attempt at trying to make seafood eating and buying just a bit easier, a bit more positive, and a lot less jargon-y.
Sign up and starting on October 1, you’ll get a quick email in the morning with one thing that you can do during the day to become a more mindful seafood eater. How much you commit is up to you.
Maine waters produce some of the most amazing seafood in the world, and with good reason. The phrase “you are what you eat” applies to seafood too, especially filter feeders. These stationary beauties are at the mercy of Mother Nature when it comes to food: they have to eat what she brings by them. While some shellfish make do with shallow, stagnant waters (ick), Maine bivalves lives the good life: our waters are cold, pure and teeming with tasty critters.
Rob started Eating Portland Alive 5-years ago and is up to almost 11k followers. His photos of meals and descriptions of food are enticing and authentic because he spends the time learning and getting to know the staff and chefs in the restaurants. Rather than writing what he thinks his audience wants to hear, Rob writes about his experience and showcases wonderful Maine businesses and foods; it’s authentic and honest, and totally helpful if you’re trying to find a new place to eat.