Don’t eat your feelings in fishburgers just yet. Dock to Dish isn’t saying goodbye to the East End—just “see you later.”
What Makes a Great Fishburger?
Chef Michael Cimarusti of Providence Restaurant helps launch California’s first restaurant supported fishery.
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.
One of the many benefits of knowing your fisherman is learning finer details about his or her work, and today we are happy to share with you the wisdom that Captain Billy, and many others in this close-knit fishing community, have long known about cocktail bluefish from Montauk.
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.
If you’re lucky enough to be a member of Long Island first community supported fishery, Dock to Dish, then you’d be getting the e-mails that founder Sean Barrett sends each week. They’re information packed and always include a recipe. This week he featured the in-season, it-fish, striped bass.
For a wrap-up, I asked panelists local species they’d like to see on more menus and dinner tables. Here are their picks for five unsung fish you should be eating. We predict they will soon become the next “it” fish in and around Gotham.
Just like a CSA, members don’t know what they’re getting until they open the box (or the e-mail with the news). This is a great way to supplement your weekly fish buying and try out new species.
As with all foods, it seems like the more you know about sushi, the more authentic and gentler on the planet your experience can be. But the story of sushi goes back, way back before sushi was served as raw fish.