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The Inn by the Sea in Cape Elizabeth, Maine, is one of a handful of the state's eateries that has broadened its seafood menu to include lesser-known fish such as pollock, dogfish, whiting and redfish. The chefs have partnered with the Gulf of Maine Research Institute on a program aimed at taking the spotlight off over-fished species including cod and haddock. "We are changing people's tastes so they will broaden their palates and be ready to eat what the fishermen bring in," said Inn spokeswoman Rauni Kew.

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