PORTLAND, Maine—Redfish is going from lobster bait to the dinner plate.
Twenty Maine restaurants from Kittery to Bar Harbor put Acadian redfish dishes on their menus in June, and 23 eateries served up menu items with Atlantic mackerel in July as part of an effort to raise public awareness and demand for unappreciated fish species.
The promotions are part of a program called Out of the Blue. It's coordinated by the Portland-based Gulf of Maine Research Institute, which formed a team of fishermen and restaurant chefs and owners last year to create a plan to build markets for underutilized and undervalued seafood products from the Gulf of Maine.
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