Developing New Market Opportunities for Scup (Stenotomus chrysops), an Underutilized Species in the Northeast
The project goal is to facilitate the market development of scup (Stenotomus chrysops), a locally underutilized species in New England. This project will compile baseline marketing information to determine new domestic and foreign market opportunities and evaluate marketing approaches.
- Consultation with local universities, hospitals, restaurants, and marketplaces to determine the potential demand and product requirements for scup. Product Requirement Questionnaire HERE.
- Discussions with scup fishermen to determine what factors govern the availability and harvest of scup.
- Discussions with local fish processing companies to determine the machinery and demand needed to create a stable supply chain of scup.
- Compilation of annual and seasonal trends in scup landings, available quotas, price range, fishery participation, and local utilization of the product.
- Outreach to culinary students and chefs regarding the availability, characteristics, and uses of scup.
- Development and distribution of scup recipes for the home cook.
- April 29, 2016 - Tour of Point Judith for Johnson & Wales University Students
- May 6, 2016 - CFRF/JWU Scup Cookoff
- CFRF is pleased to announce the winner of the Scup Cookoff: Amber Baden, Grilled Scup Tacos
- May 13, 2016 - Public Scup tasting at Dave's Marketplace in East Greenwich, RI. Recipe cards, fillet tutorials, Scup nutrition consultations, and samples of Grilled Scup Tacos made available.
- July 21, 2016 - Rhode Island Seafood Chef's Table.
- Scup Informational Brochure
- Scup Recipes:
- Scup Fillet Manual
- Scup Retail Locations & Flavor Pairings
- Rhode Island Seafood Guide: Table and Slideshow
- "Fishing Report: RI Seafood Brand Catching On" - Providence Journal, December 2016
- "Sea Robin Anyone? Chefs Get Acquainted With Local Seafood" - Rhode Island NPR, July 2016
- "Bringing the Ocean State to Your Plate" - Johnson & Wales University News, July 2016