This summer Maine Coast Fishermen’s Association is partnering with local businesses to feature fresh seafood and provide an opportunity for diners and cooks to learn more about seafood available in Maine.
Maine Coast Fishermen’s Association works directly with Maine fishermen to restore the fisheries in the Gulf of Maine and sustain Maine’s fishing communities for future generations. MCFA works with more than 60 small-boat fishermen who harvest groundfish species including hake, haddock, cod, pollock, flounder and monkfish. While some of these species are familiar to chefs and diners, others are not so well known. Or they may be something people enjoy at a restaurant but are not comfortable preparing.
The first event is for chefs or those interested in learning how to cook something new. This is a collaboration with Now You’re Cooking in Bath as a part of their Facebook Live series. These classes are online demonstrations that include a recipe for people to make at home — either during the demonstration or after. The recipe on tap is for yellowtail flounder, a simple preparation of this delicate flatfish that is easy to botch if handled roughly, but very easy with the right technique. The recipe for Flatfish Meuniere will be published ahead of time so that people can cook along if they’d like. The Gulf of Maine Sashimi Project, a subsidiary of the Gulf of Maine Research Institute in Portland, provides opportunities for people to buy meuniere cut flatfish directly from fishermen. You can check availability at gulfofmainesashimi.com. The Now You’re Cooking class will take place on June 24 at 5 p.m. Reserve a spot at no charge at acooksemporium.com/events/.