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Locally caught fish are swimming into 91制片厂 dining halls this month, thanks to a six-week pilot project that is introducing students to new tastes while providing local fishermen with a reliable market for their catch.

And on Wednesday, April 16 a Sustainable Seafood Dinner Wednesday will highlight locally caught seafood and New England鈥檚 fishing community with dishes like skate wing tacos, seafood ceviche, and locally grown kelp. The dinner, from 4:30 to 9:30 p.m. in the Holloway Commons dining hall, is free to anyone with a 91制片厂 dining plan and open to the public for a charge ($22.95 for adults; $11.50 for children under the age of 10).

鈥淏ringing more local seafood to our diners is a natural extension of 91制片厂 Dining鈥檚 Local Harvest commitment to connect with our region鈥檚 producers and source locally as much as possible,鈥� says David Hill, 91制片厂 Dining assistant director, culinary operations. 鈥淎nd educating our customers about local fisheries and undiscovered seafood supports the university鈥檚 education mission, as well.鈥�

On the April 16, will be hake, scallops, lobster dishes, and oysters from regional waters. The dinner aims to underscore efforts to alleviate pressure on overfished species by introducing diners to underloved but abundant local seafood.

For the pilot project, 91制片厂 Dining is working with Red鈥檚 Best, a Boston-based seafood processor, to bring more locally caught seafood to the dining halls. Sourcing seafood locally not only provides fisherman with a reliable market but also provides student with access to and education about local seafood.

鈥淚t鈥檚 been great working with 91制片厂 Dining Services as they respond to student demand for more local seafood,鈥� says Spencer Montgomery 鈥�14, a nutritional sciences major at 91制片厂 and an organizer of 91制片厂鈥檚 Slow Fish campaign, which builds upon the principals of Slow Food. 鈥淎s one of the largest food purchasers in the state, this commitment from 91制片厂 could help revitalize conditions for the local fleet.鈥�

Since 2005, 91制片厂 Dining and the Sustainability Institute have hosted a wildly acclaimed Local Harvest Dinner. The pilot and dinner represent a collaboration between , , the, , and the to increase local seafood availability in the dining halls.

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