Trash Fish. They’re the fish you don’t usually meet: the Dog Fish, the Yellowtail Rockfish, the Sand Dab…Also known as Rough Fish, these fish species are more populated (sometimes invasive!) but just as delicious as better-known species.
Good news: UMass already sources all third-party certified fish in the DC’s. However, even these sustainably caught fish species come from distant places such as Salmon wild-caught from Alaska. By purchasing Trash Fish, fisheries are given a market for catch that they traditionally throw back into the ocean. It also can decrease the population pressure on over-fished species in the long run. Therefore, their purchase invests in a more local economy, and supports a more balanced use of ocean resources.
That is why UMass Dining is taking an interest in Trash Fish.
The Hampshire Dining Commons is becoming a model DC for health, wellness and sustainability. With the help of the Kendall Grant Foundation, UMass Auxiliary is increasing our sourcing of local food with the goal of increasing the resiliency of a New England Regional Food system.
UMass Dining held an event on Tuesday February 18, 2014 to highlight this change in menu and purchasing in Hampshire Dining Commons. The Trash Fish is sourced from Boston Harbor fisheries, line caught and from the coast of our state. The event brought students and staff out to taste the Acadian Redfish, Dogfish, Stock Fish, and more. Chef Mary Riley hosted a cooking demonstration preparing grilled redfish, and Story Reed from the MA Division of Marine Fisheries gave an introduction to Trash Fish and New England fisheries. This event celebrated the first of many highlighted purchasing shifts in Hampshire Dining as part of the UMass Healthy and Sustainable Food System initiative, in partnership with the Kendall Foundation.