University of New Hampshire embraces sustainable seafood

DURHAM, N.H.—Skate wing tacos, redfish tempura, miso soup with kelp were among many unconventional menu items served to University of New Hampshire students and guests April 16 at the Holloway Commons Dining Hall, raising awareness about underutilized fish species found off the Seacoast.

Slow Fish of UNH, an offshoot of a worldwide movement, is thought to be one of the first programs of its kind in the country on a college campus.

Last fall, students from Slow Food UNH coordinated a pilot program at UNH. This included a “Slow Fish Workshop” where 20 students learned how to filet and cook with seven different “under-loved” species of fish. The workshop was featured on NH Chronicle and served as the driving force behind the adoption of the program this spring at UNH.