PORTLAND, Maine — Call them fish sticks for millennials. At any rate, Dana Bartholomew is banking on college students warming up to "Sharck Bites."
Ipswich Shellfish, of Massachusetts, for which Bartholomew oversees sales, is offering that product — nuggets of dogfish coated in a gluten-free, allergen-friendly crust. Bartholomew, who believes so-called "trash fish" such as dogfish are part of the new wave in New England seafood, already has a couple of colleges on board.
Bartholomew's fondness for dogfish — a species of shark that East Coast fishermen catch millions of pounds of every year and sell for just pennies at the dock — is part of a growing trend in fish markets around the country. The industry is putting more emphasis on fish that have traditionally lacked market appeal or economic value as old staples — such as cod, tuna, haddock and shrimp — decline or become the subject of tougher fishing quotas.
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