The Faculty Student Association (FSA) is bringing new menu items to campus to help students enjoy local seafood choices that are better for the environment and healthier for everyone’s diet. “Adding local fish to our menus supports the economic viability of our coastal fishing communities and small businesses while providing students with a fresher higher-quality fish. Locally caught fish is sustainably harvested and in compliance with some of the strictest regulations in the world,” explained FSA Executive Director Diana Kubik.
New recipes include baked local fluke marechiara with parsley potatoes and braised escarole; seafood gumbo made with local blackened monkfish with red beans, rice and vegetables; and local RI spicy squid kimbap. Visit Nutrislice to view the menus during Lent and throughout the spring semester.
Campus Dietitian Laura Martorano promotes nutrition and wellness to the students, faculty and staff on campus and has been instrumental in developing healthy, sustainable seafood options with the chefs at East Side and West Side dine-in. “Fish is a nutritional powerhouse that is packed with protein, omega-3 fatty acids and other vitamins and minerals, and eating local fish makes it a great choice that is good for your health and good for the planet,” stated Martorano.
On Ash Wednesday, East Side and West Side Dining served local fluke tacos for dinner from Gra-bar Fresh Fish & Seafood based in Copiague, Long Island. The FSA chose Gra-bar Fresh Fish & Seafood as a supplier because they pay very close attention to every step of the supply chain and do their best to work with suppliers and fishermen who support sustainable fishing practices whenever possible. Every custom order is delivered in a reusable plastic tote, eliminating thousands of pounds of waste each month from the disposal of corrugated delivery boxes. Gra-bar Fresh Fish & Seafood aims to raise industry standards, encourage responsible fishing and inspire creativity in the kitchen.
Purchasing fish that is local to Long Island means it is so fresh that it was caught hours or days just before it is being served. “The Faculty Student Association understands the importance of serving sustainable seafood in our dining locations, which is why we are launching a local seafood program to help everyone make mindful choices about the seafood they eat,” stated Kubik.
The FSA has made a commitment to purchase sustainable seafood to help ensure the future of our seafood supply, the health of our oceans and the health and well-being of our community. Campus Dining sources local seafood whenever possible and follows the Monterey Bay Seafood Watch program, which is a reliable source for information about the sustainability of various kinds of fish and shellfish. Be sure to check the Nutrislice app for more sustainable seafood options throughout the semester.
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