The Fisherman-Chef Connection
Reinholdt Fisheries makes regular deliveries to Higgins Restaurant in Portland.
With regional demand for sustainably harvested seafood on the upswing, in 2003 Ecotrust’s successful Farmer-Chef Connection model was applied to the fisheries sector, spawning the annual Fisherman-Chef Connection conference.
"Seventy percent of all seafood consumption takes place in restaurants. So a lot of people are looking to chefs to make the right choices." said chef Greg Higgins. "The good news is that sustainable seafood is catching on with consumers, which means higher quality fish, a better product, and more money in the fisherman's pocket."
Getting past the middleman and bypassing the consolidated distribution sector of the industry has been one of the toughest hurdles for fishermen who want to go the direct marketing route. But in recent years, more and more buyers are seeking known sources for high quality fish, entering into deals that can be sealed with a handshake.
The Fisherman-Chef Connection conference offers participants hands-on workshops on topics such as: how to market your own catch, extending the season with frozen at sea products, product handling techniques, and the basics of distribution and shipping of product. By building the necessary infrastructure for direct marketing of local and responsibly caught seafood, food buyers and fishermen work in partnership to provide a high-quality product that not only tastes good, but can help maintain a way of life that's closely tied to the region's identity and spirit. Please join us.
