Editor’s Log

Editor’s Log Something old, something new

Jessica Hathaway

Editor in Chief jhathaway@divcom.com

ishermen are no strangers to tec

Ftonic shifts in the marketplace. That is the nature of doing business with a highly perishable product. Lifetimes of experience with variability and vulnerability are one of the reasons the U.S.  shing industry has exhibited widespread resilience in the face of signi cant market shutdowns, slowdowns and inconsistent recoveries this year.

The sector with the biggest pandemicresponse advantage has been direct marketers and small-scale suppliers who focus  rst on quality handling and customer service.

Our cover story highlights a business model that’s been a long time coming. If you ask me, it’s long overdue. Gulf of Maine Sashimi is the brainchild of Jen Levin, the former sustainable seafood program director at the Gulf of Maine Research Institute.

I visited her operation in mid-March, the week everything began to shutter around us as the threat of covid-19 bore down on American cities. At the time, she was shuttling sushi-grade ground sh (for which there was practically no market before this business was born) from a handful of adventurous  shermen to a pristine processing facility on the waterfront in Portland, Maine, and then to discerning chefs around the country.

They were just getting their feet under

them, carving out a niche in the market where New England ground sh could compete on quality, not just cost.

Like so many business models, everything changed for them when restaurants closed, and the majority of the market dried up faster than you could slap on a FedEx label.

Boats & Gear Editor Paul Molyneaux pro les the adjustments so many small processors and direct marketers have had to make with their  sh in these heady days, when mail-order is bigger than ever, people want to support domestic food suppliers, and quality is becoming a valuable commodity among a growing cadre of home chefs. Sales are up, but this gig is still not an easy buck.

Technological advances have always affected the feasibility of direct sales, from small-scale gear for quality onboard handling to accessing buyers through social media. But perhaps the best kept Gulf of Maine Sashimi secret is that their key to quality  sh on a small boat (Joe Letourneau on the cover  shes a 42-footer) is not about high-tech gear, it’s about technique and time. Paul’s feature on page 28 covers all that and more success on page 28 covers all that and more success stories from around the country. stories from around the country.

On the cover

Joe Letourneau  shes his 42-foot F/V Lady Rebecca out of Newburyport, Mass., bringing high-quality cod and other ground sh to the market. Gulf of Maine Sashimi photo

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The largest commercial marine trade show on the West Coast, serving commercial mariners from Alaska to California.

www.pacifi cmarineexpo.com

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