Sustainable Seafood at UMD
Spotlight on Sustainable Seafood
- We use Monterey Bay Aquarium Seafood Watch Guide to select seafood that is “Best Choice” and “Good Alternative”
- We use products that are verified for sustainable fishing or aquaculture practices
- Marine Stewardship Council (MSC)
- Alaska Seafood Certified Responsible Fisheries
- Global Aquaculture Alliance (GAA) Best Aquaculture Practices (BAP)
Eating blue catfish helps restore the Bay. Blue catfish are considered an invasive species in the Chesapeake Bay and the Maryland Department of Fisheries says the best way to control their population is to eat them.
It is delicious. Wild blue catfish has a mild, sweet flavor. Because this fish has taken over many of the tributaries and no longer dwells just on the bottom of the river, the taste is clean and delicate.
It is sustainably caught. The nets and traps used have almost no by-catch, earning this fish the Green Rating from Seafood Choices.
UMD Dining Services is partnering with The Wide Net Project to address two important issues:
Restoring the Chesapeake Bay’s health by catching tons of wild blue catfish in the Bay and serving it on campus. That way, we reduce the blue catfish population, allowing the Bay’s native animals and plants to recover from being destroyed by this non-native fish.
Providing nutritious food for those who need it most by making fresh, local fish available and affordable for non-profits that provide food to vulnerable communities, such as food pantries.
Our wild salmon is caught by independent family fishermen in Bristol Bay, Alaska, home to the world’s largest sockeye salmon run. For six weeks every summer, our partner fishermen return to Bristol Bay to fish for salmon in small set net boats.
When you eat salmon from Bristol Bay, you are voting with your fork to protect a precious natural resource that has sustained fishing communities and natives for millennium. Forty million salmon return each year to one of the world’s best managed fisheries. The salmon are caught using sustainable methods, then blast frozen at the dock at the moment of harvest, allowing us to enjoy this delicious fish at the peak of flavor year-round.