Local North Shore Food Workshop

Hey All,

I didn’t get a chance to talk today, but I wanted to introduce myself. I come from a fourth generation fishing family in Marblehead and grew up fishing with my father and brothers from the local waters to 200 miles South East over the Canyons off of Cape Cod. I own and operate Patriot Seafoods, “Fresh, Wild & Local Live Lobsters and Seafood”, in Salem and employ 8-10 workers who live locally. We are a lobster & fish dealer who purchase direct from local fishing vessels in Salem, Marblehead, Swampscott, Lynn and Beverly. We deliver fresh seafood, live lobsters and frozen seafood items to local restaurants, markets, hotels and other facilities in the North Shore and Boston area. We wholesale live lobsters across the country from Chicago, L.A., Texas, Florida, NY and Philadelphia. Our retail store is located online to supply customers across the continental United States with our local lobsters and fresh seafood.

For sustainability, we have seen the increase demand on the wild and local caught fish. We offload 400,000 lbs of dogfish a year from local day boats in Marblehead. The dogfish quota this coming year is going to 20M lbs and will be harvested in three months from New Bedford to Portland. Dogfish feed on juvenile fish and soft shell lobsters devouring everything in their way. They are like locusts. I have heard that if they fish for dogfish for ten years without regulations every day, that it would not even put a dent in the bio mass. Patriot Seafoods delivers 99% of this species to Gloucester to be processed, frozen and shipped to Europe. A great item to help the trade deficit, but because of its name and lack of publicity, not too many people will even try it. I wanted to let everyone know that is going to change. Last Summer, Chef Barry Endelman, 5 Corner’s Kitchen, and I took out Andrew Zimmern and the television crew from “Bizarre Foods” on the Travel Channel long lining for “Cape Shark” aka dogfish. They did an Episode on bizarre foods from Boston and picked 5 Corners because Chef Barry was the only restaurant in the area had many underutilized fish, especially dogfish, skate, bluefish and mackerel on the menu. So, we took them out fishing and brought the catch to Tucker’s Wharf in Marblehead. Chef Barry cleaned the cape shark, sautéed it in brown butter and served it over a white bean salad dockside. We brought “Pinchy” our 25lb lobster friend with us for a photo op and the producers said, “It was the best fishing show they have done and Andrew keeps talking about it.” So, please check it out on the Travel Channel, February 13 @ 9pm.

I thought today’s workshop was very good and l loved the participation of the audience. Sounded like it could have gone on a lot longer. Most of the talk was about farming produce and fruit, which I love and many of it compliments seafood. I also I wanted to express the importance of the local fisherman (ocean harvesters), who with the current regulations are suffering. As I mentioned before, most of the products from the boats, we have to wholesale across the country or export. I would love the opportunity to work with this movement to keep those products locally. Lobsters are still considered a luxury item or for special events. But the price has not changed that much either, just like the line cook. People will not pay that much unless it’s a good deal and the big super markets always use them as a lost leaders in the Summer time because of big supply and softer shells. Most of the lobsters in the super markets are from Maine. They catch 20 times the volume we do, have a 15-20% lower price and have a lower cost of living. We are in a global market and in order to move the product before more come in or they spoil, we have to compete. It would also be great to have a CSF for our local fishermen as well. This area used to be a huge trade port for Cod, fishing is in many of the residents who live here.

My other interest I noticed was the need of the local farms having their products distributed to the local restaurants, some of them I already service. I have been delivering to restaurants for 20 years and I am willing to come up with a plan for those products to be delivered. I have contacted a customer/associate, J&J Trading, who has over 25 years of customer service experience and a new diesel refrigerated van that has a great low carbon footprint. He is willing to work with me to help procure anyone interested in that service. Feel free to contact me if you have any questions or requests. I made the address list open for everyone to reply. Thanks for your time and have a great weekend.

Best regards,

Chris Porter

President/Owner

Patriot Seafoods