More jobs and economic growth for southern RI?

R.I. Seas a Possible Growth Industry

By TIM FAULKNER/ecoRI News staff

PROVIDENCE — The next growth industry in Rhode Island might be one that's been here all along: local seafood.

Making Rhode Island locally caught fish, clams and other aquatic delicacies more retail friendly and promoted by restaurants is the goal of the state Seafood Marketing Collaborative, which held its first meeting last week.

Commissioned by the General Assembly in June, the group of fishermen, researchers and seafood buyers is following the approach used by the local food movement. In about three years, collaboratives such as Rhody Fresh milk and innovative distributors like Farm Fresh Rhode Island have spurred dramatic growth in the number of farms, farmers' markets and overall access to quality local produce, meats and dairy.

The local seafood industry wants Rhode Islanders to know that eating Ocean State fish is healthy, better for the environment and benefits the local economy.

"That's why we are here," said Derek Wagner, owner of Nick's On Broadway restaurant, "to get (consumers) to want it and demand it at their local restaurants and their local stores."

The Seafood Marketing Collaborative
held its first meeting last week.
From left, marine scientist Hirotsugu Uchida,
Bill Silkes of American Mussel Harvesters,
Barry Costa Pierce of R.I. Sea Grant
 and shellfish dealer Perry Raso.
(Tim Faulkner/ecoRI News staff)

Much like the sustainable agriculture movement, the collaborative wants to keep more of its locally produced product from being sent across the country or around the world.

John DelGado, fish buyer for Dave's Marketplace, said he sees more Rhode Island seafood sold in Philadelphia, New York and Boston than here. 

"For years (Rhode Island) has never been a place to buy it. It's always shipped out on a truck," DelGado said.

DelGado and several fishermen emphasized that local seafood, such as Point Judith squid, is often superior to the fish shipped to Rhode Island. "We have to open up and get the local guys going. It's what the consumers want," he said.

Ken Ayars, head of the state's agriculture programs, assured the fishermen that the collaborative is simply a public-relations campaign. "This is not about catch limits, this is not about regulations. It's about marketing," he said.

Ann Cook, of the boat-to-plate program The Local Catch, explained that in one year her business has had success selling fresh-caught flounder, blackfish, scup and little necks at farmers' markets and directly from the boat in Narragansett to restaurants and consumers. "The idea is to make the whole dining experience move beyond the plate," she said.

Fishermen can remove the middlemen and earn a premium for their catch if it's based on quality, not quantity, she said. "It's making the seafood about the experience."

To create that experience members of the collaborative will design a marketing and public-education plan to report to Gov. Lincoln Chafee and the General Assembly by April 30.