Local Seafood in Maine Schools
Lesson 1:
Food From the World’s Oceans
Turn and Talk:
Think about a time that you were on or near the ocean…
Brainstorm:
In your group, list as many foods as you can think of that come from the ocean.
These could be foods that are found off the coast of Maine or anywhere in the world.
Write each type of food on a sticky note.
Put each sticky note on a chart…
Fish
tuna, skate, eels, sharks…
Crustaceans
lobsters, crabs, shrimp…
Molluscs
clams, mussels, snails, squid…
Plants
kelp, seaweed…
Other
salt, turtles, whales,???...
All of these are seafood!
Student Investigation - Interactive Seafood Map
Helpful Vocab:
seafood: food that comes from the ocean. This term also can refer to fresh-water species.
aquaculture: fish, seaweed, oysters and other aquatic species raised by people in freshwater or saltwater in pens, nets or enclosed areas. This is also called fish farming or kelp farming.
fishery: an area where fish are caught for commercial or recreational purposes. The term can refer to a specific body of water or can refer to the species, activities, people, or groups of boats involved.
Investigation Note Catcher:
Translation Feature:
Turn and Talk:
What locations did you look at and what did you learn?
What surprised you?
What do you want to know more about related to fish or seafood?
Exit Ticket:
What are some examples from today of ways fish and seafood are important to people in our community or other communities around the world?
Extra: Virginia Oliver, 103 lobsterwoman of Rockland, Maine
Lesson 2:
The Benefits of Local Seafood
Activity: The Benefits of Local Seafood
Station 1: Seafood and Health
Station 2: Seafood and the Environment
Station 3: Kelp Farming
Station 4: Seafood and the Economy
Station 5: Seashell Identification
Seafood Investigation Stations - Student Note Catcher
What do you mean by local?
There is no single official definition of local when it comes to seafood. Some people consider local to be within a certain number of miles of a place, some consider anything caught and processed in Maine to be local, some consider anything caught and processed in New England to be local.
As you go through the activities, consider what you think should be “counted” as local seafood.
Station 1:
Station 1:
Station 2:
Station 2:
Station 2:
Station 3:
Station 4:
Station 4:
Station 5:
Turn and Talk:
Based on your research today, if you were trying to convince someone to eat more seafood, what information would you tell them?
Does it matter how close to home seafood comes from? What are some reasons it might be better to buy seafood that was harvested locally?
What do you think should “count” as local seafood?
Why do you think our school is trying to serve more seafood in the cafeteria?
Extension Resources:
Lesson 3:
Seafood Marketplace
Income and Expenses t-chart:
If you are someone that harvests seafood (for example a fisherman), how do you make money?
What expenses do seafood harvesters have?
Seafood Marketplace Game
Pollock
Haddock
Redfish
Monkfish
Scallops
Harvester
Harvest 500 pounds
of seafood
To cover your basic expenses, you must
earn at least $1,000.
Any money above
$1,000 is profit.
Buyer:
School
Budget: $1,000
Pounds of Seafood needed: 450 lbs
Species you can buy:
Haddock
Redfish
Pollock
Look over your notes sheet:
Name your company and fill out the information.
What expenses do seafood harvesters have?
Species Gallery Walk
We are going to take the next few minutes for you to learn about the species and make a plan for what you want to harvest or buy.
Buyers, remember that you can only buy the species that are on your cards.
Read the species cards and think about a strategy for the first round.
Pollock
Pollock are a wild groundfish abundant in the Gulf of Maine. Their coloring is greenish with yellow or gray on their bellies and they have a forked tail.
Atlantic pollock can be fished for year-round and can be sold fresh or frozen. The meat of the fish is white and flaky, similar to haddock but with more flavor. Baking, broiling, frying, and smoking are all recommended cooking methods.
Pollock is low-fat and low-calorie and a good source of vitamin B12, phosphorus, and selenium.
Haddock
Haddock are a wild groundfish found throughout the Gulf of Maine.
Haddock are usually found deeper in the water than some other species. They remain in the Gulf of Maine year-round, but may move closer to shore in the summer.
Haddock is very popular in Maine’s restaurants and seafood shacks. It can be sold fresh or frozen. The meat is white, flaky and delicate with a mild flavor. It is best served baked, broiled, fried, steamed/poached, or in chowder.
Redfish
Acadian redfish are deep-water fish that grow slowly and have a long lifespan. They are found in rocky, mud, or clay bottom habitats, and move closer to shore in the winter.
They can be found from Iceland to the mid-Atlantic and are common in the deep waters of the Gulf of Maine.
The meat of redfish is firm and white and can be used in recipes instead of haddock, pollock or other similar fish.
Monkfish
Monkfish live on the bottom of the ocean from Canada all the way down to North Carolina. They have a broad flat head with an enormous mouth lined with long, needle-like teeth. Harvesters should be very careful when handling these fish because their bite can be dangerous!
Monkfish can grow to a length of over four feet and weigh up to 50 pounds.
The tail meat of monkfish is white and boneless. People also eat the livers of monkfish, particularly in Japan where it is considered a delicacy.
Scallops
Scallops are a wild shellfish found in the shallower waters along the coast from Canada to North Carolina. In Maine, scallops can be harvested between December and April, though sometimes harvesting is temporarily shut down if the population of scallops is low.
Scallops are a desirable seafood choice popular in restaurants as well as to cook at home. They are known for their white sweet meat and are often served simply cooked, breaded, in chowder or as sushi.
Scallops can be sold fresh or frozen.
Return to your seat:
Begin Round 1:
Harvesters, please head to the ocean to harvest your catch.
Remember, you can choose any species or mix of species as long as you harvest 500lbs (which is 10 pieces total).
When you have harvested all your seafood, head back to your desk and set up your shop.
Fish Market
Today’s Prices
Pollock ………………….$2 per lb
Haddock ……………….$3 per lb
Redfish ……..………….$1 per lb
Monkfish …………….$3 per lb
Scallops …………….….$4 per lb
Day 1:
It is the opening of the week and today’s prices are based on the catch numbers for the day. These prices may change day to day depending on how big the harvest is, the demand from buyers and changes in the catch limits. Buyers, take a minute to consider your strategy for buying enough seafood within your budget. Harvesters, take a moment to think about the prices of the species you harvested and how that might impact your ability to sell your harvest and cover your basic needs.
End Round 1:
Please return to your seats and complete your notes for Round 1.
When you have your notes done, please sort your species cards and money into piles on your table to be collected.
Student volunteers:
Reflect:
Harvesters, raise your hand if you were able to sell enough of your harvest to cover your basic expenses.
Buyers, raise your hand if you were able to purchase enough seafood to meet your needs.
Take a moment to think about your strategy for harvesting and buying for the second round. Remember, market prices may change.
Begin Round 2:
Harvesters, please head to the ocean to harvest your catch.
Remember, you can choose any species or mix of species as long as you harvest 500lbs (which is 10 pieces total).
When you have harvested all your seafood, head back to your desk and set up your shop.
BUYERS - Check that your new envelope contains $1000
Fish Market
Today’s Prices
Pollock ………………….$1 per lb
Haddock ……………….$2 per lb
Redfish ……..……….….$2 per lb
Monkfish …………….$4 per lb
Scallops …………….….$5 per lb
Day W:
The catch for pollock was very high today driving prices down, but few monkfish or scallops were harvested so prices are up for these species.
A large haddock harvest also has made prices lower than usual for this species.
Fish Market
Today’s Prices
Pollock ………………….$2 per lb
Haddock ……………….$1 per lb
Redfish ……..………….$3 per lb
Monkfish …………….$4 per lb
Scallops …………….….$4 per lb
Day X:
Imported haddock from the North Atlantic has flooded the market, driving down haddock prices.
Meanwhile, large international orders of monkfish have increased demand and have led to a spike in prices.
Fish Market
Today’s Prices
Pollock ………………….$2 per lb
Haddock ……………….$4 per lb
Redfish ……..………….$3 per lb
Monkfish …………….$2 per lb
Scallops …………….….$5 per lb
Day Y:
Fishery managers have reduced the amount of haddock that can be caught in order to protect the fish population. As a result, haddock prices are up.
In addition, fewer scallops were harvested due to the end of the season increasing prices for this species.
Fish Market
Today’s Prices
Pollock ………………….$3 per lb
Haddock ……………….$4 per lb
Redfish ……..……….….$3 per lb
Monkfish …………….$4 per lb
Scallops …………….….$5 per lb
Day Z:
A severe storm hit the coast keeping most boats stuck at the dock. With a low catch and low availability, prices for all species are high.
End Round 2:
Please return to your seats and complete your notes for Round 2.
When you have your notes done, please sort your species cards and money into piles on your table to be collected.
Student volunteers:
Reflect:
Harvesters, raise your hand if you were able to sell enough of your harvest to cover your basic expenses.
Buyers, raise your hand if you were able to purchase enough seafood to meet your needs.
Take a moment to think about your strategy for harvesting and buying for the third round. Remember, market prices may change.
Begin Round 3:
Harvesters, please head to the ocean to harvest your catch.
Remember, you can choose any species or mix of species as long as you harvest 500lbs (which is 10 pieces total).
When you have harvested all your seafood, head back to your desk and set up your shop.
BUYERS - Check that your new envelope contains $1000
Fish Market
Today’s Prices
Pollock ………………….$1 per lb
Haddock ……………….$2 per lb
Redfish ……..……….….$2 per lb
Monkfish …………….$4 per lb
Scallops …………….….$5 per lb
Day W:
The catch for pollock was very high today driving prices down, but few monkfish or scallops were harvested so prices are up for these species.
A large haddock harvest also has made prices lower than usual for this species.
Fish Market
Today’s Prices
Pollock ………………….$2 per lb
Haddock ……………….$1 per lb
Redfish ……..………….$3 per lb
Monkfish …………….$4 per lb
Scallops …………….….$4 per lb
Day X:
Imported haddock from the North Atlantic has flooded the market, driving down haddock prices.
Meanwhile, large international orders of monkfish have increased demand and have led to a spike in prices.
Fish Market
Today’s Prices
Pollock ………………….$2 per lb
Haddock ……………….$4 per lb
Redfish ……..………….$3 per lb
Monkfish …………….$2 per lb
Scallops …………….….$5 per lb
Day Y:
Fishery managers have reduced the amount of haddock that can be caught in order to protect the fish population. As a result, haddock prices are up.
In addition, fewer scallops were harvested due to the end of the season increasing prices for this species.
Fish Market
Today’s Prices
Pollock ………………….$3 per lb
Haddock ……………….$4 per lb
Redfish ……..……….….$3 per lb
Monkfish …………….$4 per lb
Scallops …………….….$5 per lb
Day Z:
A severe storm hit the coast keeping most boats stuck at the dock. With a low catch and low availability, prices for all species are high.
End Round 3:
Please return to your seats and complete your notes for Round 3 and the reflection questions.
When you have your notes done, please sort your money and species cards into sorted piles on your table to be collected.
Reflect:
Harvesters, raise your hand if you were able to sell enough of your harvest to cover your basic expenses.
Buyers, raise your hand if you were able to purchase enough seafood to meet your needs.
Reflection Questions
Game Variation Options
Allow players to haggle over prices paying more or less than the market rate
Allow some Buyers, such as schools or hospitals, to commit to a “Catch of the Day” approach allowing them to buy any species available.
Limit the amount of available fish available to be harvested, for example, removing half of the haddock when the fishery has been restricted, etc
Introduce advantages/disadvantages - for example, a large seafood producer can buy first, or a grocery store who has developed a long relationship with a certain harvester can make an exclusive contract, etc.
Optional Extensions
Watch Changing Tides (8 min documentary) - The Gulf of Maine is one of the largest seafood resources in the United States. Despite that, 90 percent of the seafood consumed by Americans is imported. Maine's longstanding and traditional fishing community is pushing for more domestic catch
Discussion Questions:
Optional Extensions
Luke’s Lobster Lift All Boats Youth Mentorship Program:
Read and Discuss: Portland Press Herald “Haddock is overfished off New England, regulators say, as they cut quotas” May 2023
Listen and Discuss: MPBN: Maine Fishermen Prepare For Losses And Gains In A Climate-Changed Ocean
Explore the actual Portland Fish Exchange rates: https://www.pfex.org/ (look at Prices - Weekly).
Lesson 4:
The Sea to Plate Journey
Turn and Talk:
How did this fishstick get from a fish swimming in the Gulf of Maine ocean to your cafeteria plate? Think of as many steps as you can.
Now imagine that instead of having the fish come from the Gulf of Maine, it came from Norway which is over 3,000 miles away and across an ocean.
What changes in the journey?
VOCAB:
Imported - Comes from another country
Domestic - Comes from the United States
Questions to consider as you watch:
Comparing Sea to Plate Journeys…
Let’s start with Norway. With a partner, sketch the steps in the journey, including the information from this clip: Changing Tides (4:19-4:38)
Think about all of the people involved from those that catch the fish to those that support the boats, fueling, processing, freezing, packaging and more.
Share your diagram: Fish from Norway
How did money move through this journey? Where does it go and who does it benefit?
Where are most of the jobs and workers in this journey?
How much energy and fuel is used?
How fresh is the product?
Journey of a fish stick made from Maine-caught fish and served in the cafeteria
Sketch a diagram of the journey.
Share your diagram: Fish from Maine
How did money move through this journey? Where does it go and who does it benefit?
Where are most of the jobs and workers in this journey?
How much energy and fuel is used?
How fresh is the product?
What are the big differences compared to the journey of fish from Norway?
Why Buy Local Seafood?
Based on these two diagrams, what arguments can we make about why it is important to eat locally caught fish?
Lesson 5:
Seafood and Our Community
Review:
In our previous lessons, we have learned about the importance of seafood. With your partner, discuss some of the benefits of eating seafood, especially local seafood.
Let’s write your thinking on the board.
Group Brainstorm: Class Action
What are some ways we can help support people buying and eating local seafood?
The ideas you come up with will help us plan our next step as a class.
Write down your ideas and choose someone to share with the class.
Student Action Choice Board
Add to your list any ideas from the Choice Board you would be interested in doing.
Choosing an Action
Explore the options posted around the room.
Put your sticker dots on the ideas you are most interested in being part of.