Dock to Dish 2.0 will allow restaurant-goers to track fish from the dock to their dish.
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.
Dock to Dish founder “keeps it reel” with his latest missive from the docks of Montauk.
Finding hidden flavors in an under-loved fish. • Photographs by Lindsay Morris
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.
For new series, Food Forward, the folks at PBS have traveled the country to find “food rebels” people they say are transforming our food and the way we eat. Color us unsurprised that friend-of-Edible Sean Barrett is one of the rebels profiled as an innovator and pioneer. I profiled his company, Dock to Dish, and its restaurant supported fishery in Edible Manhattan earlier this year. The series looks great and Sean is very entertaining. Check it out if you’re in the city.
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.