Dock to Dish Spears the Future of Sea-to-Table


Dock to Dish founder Sean Barrett, left, and author Paul Greenberg.

As land-dwellers, we have a 360-degree view of our agricultural landscape, an everyday convenience to absorb what is all around us: Amber Wave Farms is growing the season’s bounty, Browder’s Birds are grazing on pastures and in Montauk, fishermen are bringing their wares to the docks. Nowadays, values taking root on land are spawning in the water: You know your farmers, but have you ventured beyond your local fishmonger and market to the docks to get to know your fisherman?

I grew up fishing on the East End of Long Island, and my fisherman and fishmonger was one in the same—my Pops. Similar to the experience of Paul Greenberg, the James Beard award-winning author of Four Fish: The Future of the Last Wild Food, my parents divorced when I was a child, and my father’s way to bond with my brother and me was to take us fishing.

docktodish_goldentilefish_lauralucianoDock to Dish, a  community supported fishery, spears the future of sea-to-table by delivering sustainably harvested seafood to your dish within 24 hours of reaching the dock. If you are not an avid fisherman, this is your direct source to the freshest catch around and for information about the how and why their fish is not only good for you, but also for the environment. Each week members get a newsletter describing the what, when, where and why of the weekly catch; a recipe is included.

tilefish_lauralucianoSean Barrett, co-founder of Dock to Dish says, “Our divers fish with spear guns and have a zero-percent bycatch rate. They harvest exact amounts of our targeted species and are able to visually analyze fish schools to spear the biggest, healthiest and gender specific fish. If they see a female is carrying eggs, they let the fish live and procreate. Another bonus to spear-gun fishing is the conservation efforts to reverse the years of damage to the ocean’s ecosystem and marine life from lost drag nets and traps  called ghost traps and ghost nets. These are retrieved by Dock to Dish divers any chance they can get.”

Visit outeastfoodie for the full story and recipe for golden tilefish from my weekly share.