Notre Dame Dining is excited to usher in new sustainable seafood options this year for their menus during Lent. A collaboration with United States fish supplier, Sea to Table, will enable Notre Dame Dining to serve four exciting varieties of fish and shellfish: blue catfish, rockfish, sole, and broken scallops. These four items each have unique sustainability benefits; each of these species is selected for their sustainable harvest practices, helping to reduce overfishing and protect marine ecosystems. Learn more about why this collaboration and these seafood choices are meaningful for our planet and American communities.
Sea to Table is a supplier that works directly with fishermen to provide fresh seafood to chefs and households across the country. All seafood sourced from Sea to Table is domestic, wild, sustainable, and traceable. Sea to Table’s model ensures full transparency about where and how the seafood is caught, which promotes ethical fishing and supports fishermen directly. Additionally, by sourcing domestic wild-caught fish, the program supports regional economies and reduces the carbon footprint associated with long-distance transportation.
Diversifying our seafood consumption is important to reduce the pressure currently placed on heavily-fished species, such as salmon and tuna, and build a more resilient supply chain. Eating lesser-known, locally-caught fish and shellfish can reduce overall environmental impact, as these species are often more abundant and resilient in their ecosystems. As biodiversity declines across the globe, this practice can help protect native species’ habitats while conserving populations of overfished species. In our dining halls, we are also excited to introduce all who enter to new foods with unique flavor profiles and strong nutritional qualities.
Blue Catfish
The first of our new offerings, the blue catfish, is an invasive species found in the Chesapeake Bay in Virginia and Maryland. The resilient species has threatened the area’s local ecosystem and fishing economy as it feeds in great quantities on vegetation, mollusks, and fishes, often out-competing local species such as blue crab and white catfish. By fishing and consuming this species, we can help protect other species and preserve the biodiversity and ecological balance of the Chesapeake’s ecosystem.
Luckily, the blue catfish has an excellent flavor—sweet, mild, and flaky. Its taste is comparable to that of striped bass or rockfish due to their similar diets. Of the four main catfish species found in the United States, blue catfish is often considered the best to eat. It is also highly nutritious, offering 19 grams of protein, alongside only 90 calories and 1.5 grams of fat, in a single serving.
Brown Shrimp
Brown shrimp is a classic and valuable species harvested primarily in the Gulf of Mexico, particularly off the coasts of Texas and Louisiana. This fishery is carefully managed under U.S. regulations by NOAA Fisheries and regional fishery management councils, helping ensure that brown shrimp populations remain healthy and not subject to overfishing. A variety of measures—including harvest permits, seasonal closures, and catch reporting requirements—help maintain sustainable harvest levels while supporting one of the most economically important fisheries in the southeastern United States.
Brown shrimp play an important role in coastal ecosystems. As omnivores, they feed on plankton, algae, worms, and organic matter on the ocean floor, while also serving as a food source for many fish and marine animals. Their life cycle connects offshore waters with coastal estuaries, where young shrimp grow in sheltered nursery habitats before migrating to deeper waters as they mature. These ecological connections make healthy shrimp populations important for maintaining balanced marine food webs.
Commercial fishermen typically harvest brown shrimp using trawl nets that move along the ocean floor. While trawling can raise sustainability concerns, U.S. fisheries have implemented several measures to reduce impacts on ecosystems and other species. For example, shrimp trawlers are required to use sea turtle excluder devices (TEDs) and other bycatch reduction tools (BRDs), and gear modifications such as weak-link tickler chains help limit damage to bottom habitats. In addition, shrimping activity is restricted in certain areas and during specific times of year to protect marine ecosystems.
In the kitchen, brown shrimp are prized for their firm texture and naturally sweet flavor, making them a versatile ingredient in a wide range of dishes. By choosing responsibly managed domestic shrimp from the Gulf of Mexico, we can support American fishing communities while enjoying a flavorful seafood option that reflects thoughtful stewardship of our coastal ecosystems.
Sole
Sole is a flatfish found in the United States Pacific Northwest. It plays an important role in maintaining the health of ocean floor ecosystems by feeding on small invertebrates and helping to regulate seabed communities. The waters off of Oregon and Washington contain an abundance of diverse sole species, including petrale sole and Pacific dover sole. Seafood Watch has assessed the sustainability of all six sole species caught in the U.S. and Canadian Pacific and recommends them all.
Sole is caught using bottom trawls, which complicates the sustainability story; bottom trawling involves dragging heavy nets across the seafloor, possibly disrupting habitats and unintentionally catching other species. However, trawls cause less habitat damage when fishing over soft, sandy, or muddy ocean bottoms on the West Coast. Accordingly, NOAA Fisheries and the North Pacific Fishery Management Council have implemented large closed areas, gear restrictions, and harvest limits in the region in order to minimize bycatch and protect ecosystems.
Known for its tender, fine-textured flesh and subtle, sweet flavor, sole is a favorite among chefs and home cooks alike. Its mild taste makes it an excellent canvas for a variety of preparations. Nutritionally, sole is a lean protein powerhouse that also contains calcium, vitamin D, and other minerals. Enjoying sole not only contributes to responsible seafood consumption but also delights the taste buds and nurtures our bodies.
Broken Scallops
Broken scallops, often overlooked in seafood markets, are scallops that have cracked or fragmented shells but remain perfectly edible and delicious. These scallops typically come from sustainable fisheries where careful harvesting minimizes environmental impact. By choosing broken scallops, we will reduce waste and support a more circular seafood economy, helping to preserve delicate marine ecosystems where scallops play a vital role in filtering water and providing habitat for other species.
Despite their imperfect appearance, broken scallops offer a sweet, tender, and slightly briny flavor that rivals whole scallops. Their texture is delightfully firm yet buttery, making them a versatile ingredient in dishes from seared scallops to creamy seafood pastas. Nutritionally, scallops are an ideal choice: a single serving provides about 20 grams of lean protein, with very low fat and calories. Embracing broken scallops is a great opportunity for us to help protect ocean biodiversity while enjoying a sustainable, nutrient-rich seafood option.
At Notre Dame Dining, we are thrilled to further our commitment to environmental responsibility while supporting small fisheries across our country. In the spirit of reflection and gratitude this Lent season, we would like to encourage thoughtful food choices that benefit the planet and all wildlife. This initiative with Sea to Table not only offers delicious and responsible dining options but also fosters a deeper connection between us and the sources of our food. We hope you enjoy these new meals!
Originally published by at green.nd.edu on March 13, 2026.