DURHAM, N.H. (AP) — Skate wing tacos, ceviche and locally grown kelp will be on the menu as the University of New Hampshire experiments with bringing more local seafood to its dining halls.
The university is hosting a Sustainable Seafood Dinner on April 16 to highlight locally caught seafood and New England’s fishing community. The dinner is part of a six-week pilot program to increase the amount of local seafood served at the university, which been working with Red’s Best, a Boston-based seafood processor.
The goal is to not only provider fishermen with a reliable market but also give students access to and education about local seafood.
David Hill, UNH Dining assistant director, said the project is a natural extension of the school’s “local harvest” commitment to connect with regional food producers. “And educating our customers about local fishers and undiscovered seafood supports the university’s education mission, as well,” he said.
The dinner, from 4:30 to 9:30 p.m., will be free for anyone with a UNH dining plan and open to the public for a charge of $22.95 for adults and $11.50 for children under age 10. The menu will include scallops, lobster and oysters, as well as what officials call “under-loved but abundant” local seafood.
The pilot program and dinner are a collaboration between UNH Dining, Slow Food UNH, the Sustainability Institute, NH Sea Grant and the Norwest Atlantic Marine Alliance.
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