Foley Fish: Fresh, All Natural, and Sustainable

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Laura Ramsden and her son, Charlie Ramsden ’13, from Foley Fish Company, gave a terrific presentation on all aspects of the fish we eat whether at home, here at the Abbey, or in a restaurant. Accompanied by a thorough power p
oint presentation, students not only learned how to tell the difference between fresh fish and not-so-fresh fish, but where our fish comes from, and what fishermen and companies are doing to keep from depleting our ocean of the many species. Students were shown various grades of tuna and asked to smell it; Mrs. Ramsden then quickly and simply sautéed some beautiful scallops for tasting. The students were surprised at how sweet and delicious good scallops can be without any dressing up. A very enlightening part of the presentation was the discussion of how many careers there are within the realm of buying and selling fish. Thank you Charlie and Mrs. Ramsden!


If you would like to see the presentation, click link:

Foley Fish Company
Many people (myself included) aren’t too keen on seafood. Something about the smell and the consistency has always put me off. After trying and enjoying a lot of delicious seafood in Japan, I assumed that the Japanese just knew something Americans didn’t, but the presentation we saw in January changed my views. When it’s fresh and well prepared, seafood can be delicious, and you don’t have to leave the country to find it. The scallops prepared for us by Foley Fish’s Laura Ramsden were fantastic, and although I probably won’t be making fish at every meal, I’m looking forward to trying some seafood recipes out sometime.

                                                                                                                                                                         –Rosie Randolph

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