For decades, fish at school mostly meant one thing: breaded fingers andpatties–tasty enough with ketchup, but completely detached from theirnatural origins. That’s beginning to change in regions with access tolocal fisheries and processors. There’s keen interest in New Englanddistricts with strong local procurement programs and cultural affinityfor seafood. Learn how a New Bedford processor is creating newopportunities for the sustainably managed Gulf of Maine fishery, withfresh-frozen products for K-12 that are affordable, kid-friendly, andcompletely recognizable as fish. This program was brought to you by Cain Vineyard and Winery.Photo of Acadian Redfish courtesy New Hampshire Community Seafood“One mans trash is another mans treasure, in this case one chef’s trim is another mans treasure, I’m just using the smaller fillets.” [“Our mission is to try and get more seafood eaten by our young people.” [— Andrew Wilkinson and Melissa Honeywood on Inside School Food