100% Fish on the Menu

Last month, GSGP organized a 100% Great Lakes Fish Challenge at Kendall College culinary school in Chicago. Culinary students competed in using "head to tail" recipes made from non-filet parts of Walleye and Lake Trout such as the belly, head and tail. Judges, including Illinois Department of Natural Resources Director Natalie Phelps Finnie, sampled croquettes, fish cakes, rice pilaf and coconut curry.

This event followed the successful launch of the 100% Great Lakes Fish Pledge at GSGP’s Leadership Summit this past October, which now has 21 signatories from around the region. As part of the pledge, businesses in the fish industry pledge to productively use 100% of their Great Lakes fish by 2025, thereby eliminating waste and promoting sustainability.