Federal program to help Gloucester promote its seafood catch

Gloucester is one of 27 communities nationwide – and the only one in New England – selected for a federal initiative that seeks to increase access to local, nutritious food sources and to use local food systems to drive economic development.

For the historic fishing community, the program entails using technical assistance offered through the Local Food, Local Places initiative to promote its seafood, including some species of fish that aren’t commonly eaten, according to Sal Di Stefano, the city’s economic development director. The idea is to launch a “Gloucester Fresh” branding campaign in partnership with the city’s local seafood companies.

“Everybody knows ‘farm-to-table,’ but we wanted to promote a ‘sea-to-table’ concept, in terms of promoting our ‘Gloucester Fresh’ seafood, especially our underutilized species here that are in abundance, delicious, and a source of healthy nutrition,” Di Stefano said.

Chosen by the White House Rural Council from about 350 applicants from across the country, Gloucester and its food business community will work with experts from six federal agencies that partner on the program: the Environmental Protection Agency, the Department of Agriculture, the Department of Transportation, the Centers for Disease Control and Prevention, the Appalachian Regional Commission, and the Delta Regional Authority.

Experts will help identify gaps and opportunities to promote Gloucester seafood, expand the market for the local haul, and use the results to help revitalize the city’s economy and neighborhoods.

Di Stefano said the city has already held its first conference call with the Local Food, Local Places team, and tentatively plans to hold a two-day workshop in June that will help formulate a playbook for the initiative.

Gloucester has long been known for its seafood. It’s the top lobster port in the state and a major supplier of haddock and pollock, Di Stefano said.

The port also pulls in other fish such as Atlantic redfish, which Di Stefano said was used to feed servicemen during World War II, and whiting, which is much more popular in the United Kingdom and Europe than it is here.

At last year’s Seafood Expo North America in Boston, the city and the Gloucester Fishermen’s Wives Association gave out samples of redfish at its booth and had a “tremendous” reception, Di Stefano said. The city will appear again at this year’s expo on March 6 through 8 in Boston, and is bringing CEOs up to tour Gloucester on March 7.