A chef holds up Sea Robin, an example of a local species that can be tasty but is rarely found in supermarkets.

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Story Synopsis

Rhode Island is home to a wide variety of seafood, but only some of it is being caught to eat in the United States. Most of the seafood gets shipped overseas, but some fish isn’t eaten because it isn’t popular or commonly seen in stores. A group of chefs, scientists and fishermen got together to experiment with cooking these less popular seafoods. The goal was to use underutilized fish in tasty recipies so that fish native to the Rhode Island waters would be eaten in the state as well. Listen to the story to hear more about these sea creatures and how they taste.

Use with grades 6-9

Common Core State Standards

CCSS.ELA-Literacy.RI.6.1: Cite textual evidence to support analysis of what the text says explicitly as well as inferences drawn from the text.

CCSS.ELA-Literacy.SL.7.2: Analyze the main ideas and supporting details presented and explain how the ideas clarify a topic, text, or issue under study.

Listening Comprehension Questions

Assign these questions to your students or answer them together in a group.

  1. What is the problem these chefs and fishermen are trying to solve?
  2. Why are these species of fish considered underutilized?
  3. Why do chefs want to try cooking with the unusual seafood?
  4. Why is this the first time these chefs are cooking with these fish?
  5. What will be the benefits of serving these fish in local restaurants?

Discussion Themes

Use these questions to get students thinking at the beginning of class. They can use evidence from the story to support their ideas during a class discussion.

  1. Do you think it is a good idea to try to eat more local seafood?
  2. Would you try the food these chefs are cooking? Why or why not?

More Resources

Curriculum Connections:

  • The Old Man and the Sea, Ernest Hemingway
  • Moby Dick, Herman Melville
  • Kitchen Confidential, Anthony Bourdain
  • The Omnivore’s Dilemma, Michael Pollan