Building Demand for Bluefin Tuna

This project takes a multifaceted approach to addressing the challenges faced by the local bluefin tuna industry. Hands-on training and education of fishermen will improve the quality of tuna being landed, and engagement with restaurants and retailers will update common misconceptions about local bluefin, building local market demand. The combination of these approaches will have a positive impact on the domestic market for local bluefin tuna.

Dr. Walt Golet’s lab will lead cooperative research to test and develop innovative quality handling techniques with fishermen on board their vessels. We will convene fishermen and suppliers for workshops on best practices for quality handling based on existing standards, science-based practices from Japan, and newly developed techniques. This will include trainings for fishermen on handling practices and materials that can be shared with fishermen across the east coast.

The GMRI seafood team hosted two workshops, one in Portland, Maine and one in Boston, Massachusetts, to engage seafood supply chain businesses through networking and education — from fishermen, to suppliers, to restaurants and retailers. These workshops educated participants about the sustainability of the fishery, the bluefin tuna supply chain and marketplace, the stories of fishermen, and the quality of the product, empowering restaurants and retailers to source more local bluefin tuna.

Additionally, the team hosted an event featuring local bluefin at Seafood Expo North America in Boston in March 2023. This is the largest seafood trade show in North America and was an opportunity to educate chefs, retail buyers, and seafood distributors from around the country about the opportunity to source bluefin tuna from the east coast.