Scup is unloaded from the Elizabeth Helen at Deep Sea Fish in Narragansett, R.I. QR codes are used to trace the fish from the boat to the consumer.
(Aram Boghosian for The Boston Globe)
Letters | FISHY BUSINESS
Seafood supply chain has grown too long
Scup is unloaded from the Elizabeth Helen at Deep Sea Fish in Narragansett, R.I. QR codes are used to trace the fish from the boat to the consumer.
(Aram Boghosian for The Boston Globe)
"Those of us who catch, prepare, and eat fish in New England have an extraordinary opportunity to shorten the distance from ocean to plate." - Mac and Alex Hay
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