By Lorrie Baumann
Seafood jerky? OneForNeptune Founder and Owner Nick Mendoza thinks it’s an idea whose time has come.
His OneForNeptune dried fish has a lot to recommend it to American consumers who want snack foods that offer healthy protein from a sustainable source along with interesting flavors, he says.
“One of the amazing things about working with seafood, and especially the fish we’ve chosen, is that it’s coming from wild fish, it’s U.S. domestic, and it’s from a fishery that’s truly sustainably managed,” he said. “As one of the best sources of selenium of any animal protein source, it’s sort of an underloved fish.”
His OneForNeptune fish jerky, which is offered in three flavors: Smoked Sea Salt & Juniper, Fiery Cajun and Honey Lemon Ginger, has, in addition to its flavor, about 1-1/2 times the protein of beef jerky, 30 to 100 times the Omega-3 fatty acids of beef and no saturated fat, Mendoza said. The fish he’s using is the West Coast Rockfish, a name given to a number of species of mild-flavored white fish with a medium texture. Available year-round, it’s often sold in supermarkets and on restaurant menus as Pacific Snapper.
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It comes from a West Coast fishery that was in collapse two decades ago, but recovery efforts since the 1990s have allowed West Coast Rockfish populations to rebound, and the fishery is now considered ready for commercial fishing – if Americans can be persuaded that it’s a fish they’re ready to eat again. “They’re only catching 24 percent of the scientifically-based quota for that fishery,” Mendoza said. “It’s an undervalued, underutilized resource. Fishermen that catch it don’t have a ready market for it.”
Mendoza thinks that recent growth in the American market for high-protein snack foods offers an opportunity for himself as a trained marine scientist to make an impact on the American food system – an idea that he took last year to Fish 2.0, a network of seafood industry professionals and investors designed to spur growth and innovation in the sustainable seafood business sector. From more than 200 applicants into the organization’s 2017 global pitch competition, OneForNeptune ended up in the finals after the 500 product samples that Mendoza brought to the meeting were gobbled up within 15 minutes. “The product that I brought with me went like wildfire,” Mendoza said. “On the way to the airport from the competition, I called a friend I’d worked with for a while and asked him if he’d co-found the company.”
Mendoza made his first commercial production run of 20,000 packages of OneForNeptune fish jerky this year. Each 2.2-ounce pouch sells at retail for $8.99, and each package has a QR code on its label that traces it back to the boat and the fishing ground where the fish was caught. The OneForNeptune website that’s at the other end of the QR code provides information on the fishery and the fisherman who caught the fish.
Mendoza is using an initial Kickstarter campaign as a way to raise both awareness and funds for his prototype production run. He expects to have the kinks worked out of the process and to be ready to ship his OneForNeptune fish jerky in October.
For more information, visit www.oneforneptune.com.
Herring are small in stature, but the silver fish’s importance is immeasurable and has galvanized hundreds across the Massachusetts Cape and Islands to speak on its behalf.
A pivotal moment for the future of Atlantic herring will be Sept. 25, when the New England Fishery Management Council votes on whether to push midwater trawls 50 miles off the Cape’s shores. The vote, set to take place in Plymouth, Massachusetts is the culmination of nearly 15 years of work to protect inshore waters and the bounty that local fishermen rely upon.
“The Fishermen’s Alliance has raised this issue for many years out of concern that one day we may end up collapsing the herring fishery like the foreign fleets of the ’60s and ’70s did, and it took 20 years for the herring resources to return,” said Nick Muto, Captain of the fishing vessel Dawn T and Chair of the Board of Directors for the Cape Cod Commercial Fishermen’s Alliance.
In recent weeks it has become clear the herring stock has indeed collapsed, based on stock assessments conducted by scientists and distributed to fisheries managers. But those who spend time on the water already knew the situation was dire.
“Our fall bass fishery, which was considered one of the best in the world, is completely history. There is no forage for them anymore. (The herring) are all being sucked up by the midwater trawlers,” said Bob DeCosta, who owns Albacore Charters on Nantucket. Tourism, restaurants, lodging and other businesses have all lost revenue, he added; “That’s a social-economic impact to Nantucket (that) is almost immeasurable.”
Longtime fisherman Eric Hesse, of Barnstable, said midwater trawls don’t discriminate. Using small mesh nets the size of football fields, they catch anything in their path. By removing a crucial part of the food chain, they shatter the ecosystem and everything from tuna to whales to birds leave the area in search of food.
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Far more than fishermen support an inshore ban. A dozen local boards of selectmen, the entire Cape and Islands State House delegation, the Barnstable County Assembly of Delegates, a host of non-profits (including the Compact of Cape Cod Conservation Trusts), have all come out firmly in support of pushing midwater trawls 50 miles off the coast. The Association to Preserve Cape Cod, which monitors and studies the river herring population on Cape Cod, has also taken a strong stand to move the big boats offshore because they catch river herring as well as ocean herring. Cape towns have invested millions of dollars to open up freshwater herring runs and encourage river herring to return, only to see them scooped up and discarded just a few miles from shore.
“We have a very strong feel for the significant depletion of those stocks over the years,” said Andrew Gottlieb, the executive director of APCC. “Having a significant portion of river herring wiped out as bycatch clearly dwarfs a lot of the measures to protect them in all 15 towns on Cape Cod.”
September 25 will be a fulcrum moment in the effort to create better ecosystem management.
“Protecting herring is the key way to protect our independent, small-boat fishing community, and respect the amazing, intricate offshore world on which it relies, and we all thrive,” said John Pappalardo, Chief Executive Officer of the Fishermen’s Alliance.
The council’s final vote is scheduled to take place at Hotel 1620, Plymouth, Massachusetts at 1:45 p.m. The public is invited and encouraged to attend and offer comment.
By Lorrie Baumann
Northern Wind, which packages and distributes scallops from the Port of New Bedford, Massachusetts to the American market, is launching a complete refresh of its retail brands. Five Star and Captain’s Call, its premium brands, have new packaging designed to appeal to today’s upscale shopper.
The relaunch comes as the seafood company celebrates its 30th year in business. The company is also preparing to net the benefits of a $5 million capital investment over the past three to four years for a plant upgrade that expanded its capacity to handle about 100,000 pounds of scallops per day from a sustainably managed U.S. fishery that’s expecting an increase in its fishing allowances this year.
Northern Wind has relationships with 64 vessels that fish out of the Port of New Bedford. Those vessels typically go out fishing for a few days or a week at a time, starting each year when their quotas are issued. Their fishery is certified by the Marine Stewardship Council, an international nonprofit organization that safeguards seafood supplies. When the boats return to port after a few days of fishing, Northern Wind is waiting for them. “They fish and they offload their catch to us. They drive right up to our building. We’re right on the New Bedford waterfront,” says Northern Wind Owner and Chairman Ken Melanson, who founded the company in 1987.
The boats carry their catch in bags that hold 50 to 60 pounds of scallops, each marked with the day that the scallops were caught. Three bags at a time go into a basket that’s lifted onto the dock by a winch. Northern Wind quality assurance representatives are on hand to check the amount and quality of the catch, and then the scallops are dropped into vats that hold 1,200 to 1,500 pounds of seafood. From there, what happens to them depends on the quality of the scallops, how long they were on the boat before being received by Northern Wind and what the market is demanding at the time. “We look at what our customers are asking us for, what we need to put up, whether it’s fresh or frozen,” Melanson says.
Northern Wind sells scallops for both the wholesale and retail market. Most of the scallops are individually quick frozen, but some of the scallops that will go into the wholesale market will be block frozen.
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The company’s Five Star brand scallops are all natural, processed without additives and were just 24 to 30 hours out of the water when they came off the boat. Northern Wind’s Captain’s Call brand is another premium brand with no additives, but these scallops were on the boat for 30 to 60 hours. “It’s still a fine scallop but a little bit older,” Melanson says. Mariner’s Choice is a value brand that’s processed with additives so it can be offered for retail sale at a price point that’s friendlier to the consumer.
They’re all individually quick frozen and offered in 12 ounce, 1 pound, 1.5 pound and 2 pound packages for retail sale. The relaunch added the 12-ounce size to the range of larger packages that sell well in warehouse clubs and dressed up the packaging with a new logo so it’ll look nicer in the grocer’s freezer case, Melanson says. “It’s just more consumer-friendly,” he says. “It’s affordable and convenient for consumers…. This way the consumer can take the 12 ounces and make a nice meal with it and not worry about putting it back in the freezer.”
In addition to the MSC certification that attests to its sustainability, the packages also carry certifications from the British Retail Consortium, which certifies for food safety, and the U.S. Department of Commerce seafood inspection program’s Grade A seal. The scallops are also Fair Trade Certified – Northern Wind was the first seafood company in the U.S. to be Fair Trade Certified for scallops. The company attained that certification in 2017, when it produced over 1 million pounds of Fair Trade Certified scallops. Melanson hopes to double or triple that this year.
The funds generated by the Fair Trade program go back to local nonprofit organizations that serve the New Bedford community. The organizations are chosen by the fishermen themselves, and the funds are administered by Northwest Atlantic Sea Scallop Fisheries, the fishers association of independently owned and operated vessels.
Northern Wind’s 60 employees – closer to100 during the fishing season – don’t get a say in where the money goes, but they have a stake in the program because the company is audited as part of the certification process to ensure that it can trace each lot of scallops processed in its plants back to the vessel it came from and to ensure that its employees, like the fishermen themselves, are being treated fairly. “We as the company are involved. We get audited to make sure that we pay good wages and have good working conditions,” Melanson says. “Northern Wind doesn’t say where the money goes. We comply with the work regulations and the healthy work conditions.”