APRIL 2021 | Page 28

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CityState : Reporter
Chafee on a sun-splashed Friday in June .
“ Calamari is the top-selling appetizer at almost all of our restaurants . When you look at protein , it ’ s one of the more unusual ingredients . It has a nice bite to it , a fresh , clean taste and a salty sea flavor ,” says chef Karsten Hart , director of restaurants at the Newport Restaurant Group . “ When people visit New England they want a New England experience and squid is such an integral part of our fishery .”
In 2011 , the General Assembly created the Rhode Island Seafood Marketing Collaborative to coordinate efforts among the fishing and restaurant communities , seafood dealers and retailers , scientists and state officials to grow the commercial fishing sector . Two years later , the collaborative developed and released an official Rhode Island Seafood logo to brand the local catch .
“ I want to make sure that the DEM supports the fishing industry by maintaining the infrastructure and promoting the contributions of local seafood . We had a banner year with squid in 2016 and it has become a bit of a rallying point ,” says DEM Director Janet Coit . “ We need to continue to invest .”
“ Through climate change , the range of species are shifting and expanding and we are seeing the flaw in the regional council system . We are now the largest harvester of squid on the Atlantic coast and we don ’ t have much to say on the management of that species .”
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In 2013 , the DEM completed repairs on the port ’ s main working pier for large vessels and 925 feet of bulkhead from Salty Brine State Beach to State Pier , used by ferry and charter boats , with a $ 2.9 million United States Economic Development Administration grant and $ 3.2 million in state funds .
The state , however , plays no role in managing the squid fishery . The National Oceanic and Atmospheric Administration ’ s Mid-Atlantic Regional Council monitors
26 RHODE ISLAND MONTHLY l APRIL 2021