Red's Best November Recap

Every Friday in Rensselaer campus dining halls Red's Best sustainably sourced fish is served. Students have the opportunity to read about where their meal came from by scanning a QR code on their phone. As seen in the picture to the right, information on where the fish was caught, how the fish was caught and how the entire process minimized energy consumption is detailed. With that in mind, let's take a look at some of the fishermen featured in November.

November 3rd: The fish featured was Haddock. Haddock has a mild flavor profile with large semi-firm flakes. This fish was sourced from Plymouth, Massachusetts by fisherman James Keding in the Zachary Nichols vessel using an otter trawl. This method of fishing pools fishes together in one vessel/specialized container in order to diminish energy consumption and emissions.

November 10th: The fish featured was pollock, with a mild flavor profile and large semi-firm flakes. Pollock is low in saturated fat and sodium and is a good source of protein and selenium. It was sourced from Green Harbor, Massachusetts by fisherman Stephen Weber in the Hotreels vessel using a hand line. This method of fishing, much like an otter trawl, pools fishes together in one vessel/specialized container in order to diminish energy consumption and emissions.

November 17th: The fish featured was pollock, the same as the previous week. It was sourced from Chatham, Massachusetts by fisherman Jason Amaru in the Joanne A lii vessel using a dredge. This method of fishing, much like an otter trawl and hand line, pools fishes together in one vessel/specialized container in order to diminish energy consumption and emissions.