RYE, NH – What does it take to get fish from the boat to a local restaurant? Right now, it may be a lot easier for most fishermen to stick with the status quo, accept the auction price, and let the fish end up … well, who knows where?
But growing numbers of consumers are willing to pay more for seafood they can trace back to specific boats and fishermen, and fishermen increasingly need to develop markets that return a better price to the boat. That means conditions may be ripe for restaurants – where 80% of seafood is eaten in this country – to become go-to” places where consumers can connect with local harvesters and eat local seafood.
sponsored by the University of New Hampshire Cooperative Extension Sea Grant