Tag Archives: Niaz Dorry

More on The Shrimp CSF From Niaz Dorry

click pic for larger version of our native shrimp

December 1st marks the official opening day of this year’s Northern Shrimp (Pandalus borealis) fishery.  Following a pilot Community Supported Fishery (CSF) project, Cape Ann Fresh Catch is now signing people up for winter shares of seafood with Northern Shrimp as the main focus.  Deliveries will start the week of December 7, 2009 to all the current nine drop off locations which include Appleton Farm in Ipswich, Fishermen’s Wharf in Gloucester, St. Andrews Church in Marblehead, Codman Community Farm in Lincoln, Butterbrook Farm in Acton, Harvard Square, Community Servings’ parking lot, Morse School parking lot in Cambridge, and Newburyport Waterfront Trust Land. Anyone interested in joining the upcoming winter CSF should contact Cape Ann Fresh Catch at info@capeannfreshcatch.org immediately to make sure they are on the list to receive their shares as early as Monday, December 7, 2009.

“We are very excited to offer local shrimp through the CSF.  It’s always been our dream to ensure the public has access to fresh, local seafood caught sustainably.  The CSF has helped us get so much closer to this dream, opened pathways of communication to thousands of people in dozens of communities, and given our fishermen hope that the future can in fact be bright regardless of the limitations of fisheries management,” said Angela Sanfilippo, president of the Gloucester Fishermen’s Wives Association.  Cape Ann Fresh Catch is a project of GFWA.  “The response to the pilot project was amazing, encouraging and heartwarming. We will use what we learned over the past few months to now provide local shrimp to consumers. Local shrimp population is at healthy levels, but our fishermen are out-marketed and out-spent by the imported, farmed shrimp that floods the U.S. market.”

Fisheries managers announced the opening of the season and the total allowable catch for 2010 season in late October.  To ensure the fishery remains healthy and to address some of the old problems with the shrimp fishery, shrimp fishermen meet many gear restrictions, including a minimum mesh size of 1¾” and use of the Nordmore grate, which separates shrimp from fish. To reduce physical damage to fish being returned to the sea, mechanical devices used to cull, grade, separate or shake shrimp are not allowed. So separating the fish from the shrimp by using the Nordmore grate before they are actually caught is critical.

Beyond these measures, the CSF fishermen have collaborated with researchers to develop additional sorting devices that have virtually eliminated bycatch and target only the large shrimp allowing those excluded to contribute to the next generation. These include a dual-grate system.

The dual -grate system requires installing a grate just before the Nordmore grate to help cull, sort and return to the ocean the small shrimp and therefore retain more of the larger shrimp.  Bringing larger shrimp onboard not only protects the next generations of shrimp, but it also allows consumers access to larger size shrimp that is wild and local. The large shrimp that’s currently on the market and most consumers seem to be looking for are farmed and imported – certainly not local or sustainable.

On Tuesday, November 24, 2009 Ken La Valley and Pingguo He of New Hampshire Sea Grant met with the CSF team to discuss the use of the dual-grate.  The meeting took place at the offices of the Massachusetts Fishermen’s Partnership in Gloucester.

“Fishermen supplying shrimp to the Cape Ann Fresh Catch CSF and the rest of our team met with the UNH gear researchers just last week to learn how the dual-grate works since they will be using this gear this winter,” said Steve Parke, Cape Ann Fresh Catch’s boat-to-table coordinator.  “This new gear will allow us to deliver the freshest local shrimp while ensuring the small shrimp go back into the ocean alive to contribute to the next generation of shrimp.”

“To be able to compete in the shrimp market which is flooded with the large, farmed shrimp having the tools that allow the local fishermen to catch bigger shrimp throughout the season is important,” said Niaz Dorry, director of the Northwest Atlantic Marine Alliance, which supports the creation of CSFs.  “Almost all of the large shrimp that makes it to the US plates is farmed shrimp raised in tropical countries. The shrimp is raised under highly questionable conditions and certainly not sustainable by any measure we value. Reports of pesticides use, antibiotics, yield promoters and other chemicals are constant. We have even gotten reports of child labor violations in some countries.”

“In many countries, coastal waters are privatized to make room for farmed shrimp. In some countries such as India, the shrimp aquaculture facilities’ attempts to keep the salinity levels optimum have contaminated fresh water tables under the shrimp pens. Fishing communities have protested against shrimp farms both in the US and in countries where these farms are rampant. Some protests have led to bloodshed,” said Sanfilippo.  “By providing shrimp we not only support our local fishermen, we also take the pressure of farmed shrimp off our fellow fishermen and fishing communities around the world.  Everyone wins.”

For more information, please visit www.gfwa.org.  For a list of drop off locations and to download the winter share contract, please visit http://namanet.org/csf/cape-ann-fresh-catch.  You can also become a fan of Cape Ann Fresh Catch on Facebook and follow the CSF on Twitter for the latest updates.


GMG Q&A – Niaz Dorry

How long have you lived in Gloucester?

15 years

What is your favorite season In Gloucester?

All of them.  Having four seasons is a major reason why I like it here.

Do you have any secret outdoor spots in Gloucester where you go to “get away”?

The woods.  I hike in them three times a day, every day.

What is your favorite pizza joint in Gloucester?

LaRosa’s.

What is your favorite sub shop in Gloucester?

Virgilio’s

What place would you go for a romantic dinner in Gloucester?

The Lobster Pool during the season.  The rest of the time, it depends on the mood.

What is your favorite bar in Gloucester?

Captain Carlo’s

What is your favorite breakfast joint in Gloucester?

When the weather is nice and we can sit outside, Morning Glory and Stone Soup; otherwise, Sugar Magnolia’s and Zeke’s.

What is your favorite local event in Gloucester?

Lanesville’s 4th of July

In the summer do you prefer the beach or to be on a boat?

Neither.  I prefer the quarries.

Who is your favorite local artist?

Hmmm… can’t decide on the kind of art… music or painting or writing or pottery or jewelry making… too many options.

Which is your favorite local beach?

Not really a beach… but flat rocks.

Who has the best chowder in town?

The Lobster Pool.

Excluding GMG what is your second favorite local blog?

I don’t do blogs!

Do you prefer haddock chowder or clam chowder?

Haddock chowder.

What were your thoughts on The Downtown Block Parties last year?

I wish I could have attended one of them.

What is your favorite local band?

The Gloustafarians

Thanks

Things To Do- The Last Seafood Throwdown Today

Women Chefs Rule Seafood Throwdown Finale!
Gloucester, MA – What started as a one-time event took a life of its own during this year’s Cape Ann Farmers’ Market. The Seafood Throwdown, designed to raise awareness in our community about the ecological and economic benefits of locally caught seafood became a mainstay of thisyear’s Farmers’ Market. But this Thursday, October 9 marks the lastday of the Cape Ann Farmers’ Market’s 2008 season and Seafood Throwdown’s finale. In celebration, a couple of talented women chefs will put their cooking talent to test – and taste!

The two chefs cooking this week are Miranda Mello, a personal chef, and Melissa Hunt, owner of Sugar Magnolia’s on Main Street. In addition, this week’s event will bear a few surprises for the participants and the volunteers who have made the events such a success.

As a big supporter of farmers markets, local foods and organic farming, Miranda Mello brings her love for earth friendly life styles to the Seafood Throwdown. A native of Cape Ann, she currently works as a private cook and a server at Passports restaurant. She enjoys creating new dishes, and learning about new foods and styles of cooking. She says she finds the most satisfying dishes are those in their simplest and natural form.

Melissa Hunt and her husband Peter run Sugar Magnolia’s. She’s been working in the restaurant business since she was fourteen years old. A native of Gloucester, Melissa and Peter ran their own catering business out of their home and worked at a yacht club in Marblehead until the spot on Main Street opened up and Melissa brought her taste for traditional cooking to Gloucester. That was six years ago and the rest is part of Gloucester’s culinary history.

Our judges this week are Patrick Noe and Margot Lord.
Patrick Noé is an instructor of culinary arts at Quincy High School where he has served as a member of the
faculty for six years. Before becoming a full-time teacher, Noé worked for twenty years as a restaurant chef in and around Boston. His is best known as the chef-owner of Café Celador in Harvard Square. From 1994 to 1999, Noé served a menu of French bistro-style food, and Café Celador was named Best French Bistro by
Boston magazine. Noé has worked as a restaurant and menu consultant and has taught cooking classes at a variety of venues: Boston University, The French Library, Boston Center for Adult Education, and in private
homes. Born in France and still a frequent visitor to that country, Noé credits his French-Catalan grandmother and his Parisian father (also a restaurateur) for his never-ending search for the perfect meal.
A trained chef, Margot has worked in various restaurants in the Boston area. Most recently, Margot created all the prepared food at Ned’s Groceria on Gloucester’s Washington Street.

Seafood Throwdown Finale Press Release From Niaz

Hi everyone,

Hear is this week’s Seafood Throwdown press release.  Two chefs from Gloucester will be cooking at this Thursday’s Seafood Throwdown: Miranda Mello & Melissa Hart.

It is through shear coincidence that the restaurants they are each currently working in share a wall – Miranda works part of her time at Passports; Melissa owns Sugar Magnolia’s.  Both are on Gloucester’s Main Street.  And both chefs happen to be natives of Cape Ann/Gloucester.  Talk about keeping it local.  I look forward to this.

Thank you all for all you each have done that has made the Seafood Throwdown fulfill its purpose: a fun, educational and community driven activity that promotes the ecological and economic benefit of locally caught seafood.  It really couldn’t have happened without each of your contributions.

Steve and I spent some time talking about the next steps on the Community Supported Fisheries front.  It’s likely you’ll hear more about the next steps in that process in not too distant future.

See a bunch of you on Thursday.  The rest of you, soon, I hope.

All the best,

Niaz

To View Miranda’s Video Announcement you can click this text for her pre-interview

Lysa Leland’s Monkfish Seafood Throwdown Slide Show

Click This Text To See Lysa Leland’s Monkfish Seafood Throwdown Slide Show

Neighbors Michael Tocantis, a Gloucester builder, and Niaz Dorry, director of NAMA, square off at the October 2, 2008 Seafood Throwdown at Cape Ann Farmers’ Market in Gloucester. Secret seafood: Monkfish!

(Thanks Niaz for the heads up)