Dock to Dish founder “keeps it reel” with his latest missive from the docks of Montauk.
As summer melds into fall the changes are obvious on land; autumn colors return to the trees and school buses idling on the roadways reappear. But seasonal changes on the ocean are less noticeable and involve gradual water temperature adjustments and a shifting labyrinth of currents. These transformations are felt more than seen.
This is great news for diners because Atlantic butterfish are an ideal panfish with a savory name, and our fishermen are intent on re-introducing it to the public.
As of March of this year, 34 rebuilt and sustainable fish stocks are thriving in American waters. This is evidenced by the return of humpback whales to the waters around New York City, where they’ve been seen “lunge feeding” on ample schools of fish.
Another installment from Dock to Dish founder Sean Barrett. Each week he sends a newsletter to all the chefs participating in his restaurant supported fishery. The restaurants pay ahead of time for about 50 pounds of fish delivered directly from the dock, which arrive at the restaurant each week within the day.
Starting at the roots, he simplifies the often complex kaleidoscope of historical food regions, players, trends, ingredients, influences and philosophies, and then paints a broad-stroke picture of neo-American cuisine using a fine-point brush.
By reading Chaskey’s book, what kind of life-changing content would I discover that might require another major adjustment to my world view and a response to a critical call to action?