The Salt Exchange

A couple of weeks back, we ran a post about a Gulf of Maine Research Institute [GMRI] event called "Trawl to Table." The event was targeted at local restaurant chefs, and was intended to take a look at - and demystify - the concept of trawling as sustainable practice. Charlie attended the event, which had such an impact on him that The Salt Exchange is now offering more sustainable catch fish.

Well, the Portland Press Herald has since featured GMRI's efforts, and The Salt Exchange is mentioned:

That's the message from the Portland-based Gulf of Maine Institute as it begins an effort to create markets for under-used fish species. Seafood caught in the Gulf of Maine is among the most sustainably harvested seafood in the world, says Jan Levin, manager of the organization's sustainable seafood program.

[...]

Charles Bryon, owner of The Salt Exchange restaurant on Commercial Street, decided to offer hake, an under-used Gulf of Maine species, on his menu and donate $2 from each hake entree sold to the research institute.

Bryon said a seminar that the institute sponsored to reacquaint restaurant owners and chefs with Maine-caught fish led to several changes at the restaurant.

The article also touches on the efforts of other restaurateurs present at the Trawl to Table event, including Michelle Corry, owner of 555:

[The restaurant] started selling ocean-themed drinks a couple of months ago and donating $1 from each drink sale to the institute, for projects related to sustainable fishing.

This is a great article about a great effort, and we hope that you will read the rest of it here.