Hannaford, Maine Fishermen Team To Highlight Sustainable Fish

The grocery chain debuts a unique stew that utilizes locally sourced seafood and other ingredients.
Greg Sleter
Associate Publisher/Executive Editor
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Hannaford Supermarkets is teaming with the Maine Coast Fishermen’s Association (MCFA) to bring a new stew to shoppers that features a sustainable, local and often overlooked fish.

Maine Coast Monkfish Stew is a combination of monkfish and locally-sourced vegetables in a light, creamy base with just a touch of spice. The new dish is available in Hannaford stores throughout southern Maine.

Proceeds from sales of the stew are earmarked for the purchase of fresh fish from local fishermen that will then be donated to area food pantries to help combat food insecurity in Maine communities as part of the Fishermen Feeding Mainers Program.

“In addition to featuring fresh, sustainably-harvested monkfish caught right here on the Maine coast, the stew includes local products such as Maine potatoes, carrots, cream and lobster stock,” said Nathan Jewell, seafood category manager for Hannaford. “Offering locally-sourced, sustainable products is a win-win for the Maine economy and our shoppers.”

Monkfish is not yet well established as part of the American seafood diet, despite it being native to the Northwest Atlantic and frequently found within New England’s coastal waters. The monkfish used in the new dish is cut by Free Range Fish in Portland, while the stew is cooked and packaged by Hurricane’s Premium Soups and Chowders in Greene, Maine. 

“Introducing Maine Coast Monkfish Stew to a retail market allows us to create a revenue stream back to the Fishermen Feeding Mainers Program,” said Ben Martens, executive director of MCFA. “Additionally, the stew is a way for us to introduce consumers to a local and sustainably sourced seafood choice largely unfamiliar to them and to support Maine’s fishermen.”

Since its launch in 2020, the Fishermen Feeding Mainers program has provided more than 400,000 meals throughout Maine.