Thanks to chefs like Noah Schwartz, the East End is discovering the culinary, health and commercial benefits of the sea’s latest superfood.
Kelp just might be the new kale.
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.
Joe Tremblay, owner of Bay Burger in Sag Harbor, never ceases to amaze with his innovative Americana offerings: seasonal veggie sides, a grassfed upgrade, and uber-popular ice cream. But his sights now extend beyond the grill to an ocean-based crop he thinks Long Island should be raising more of: kelp.
Bren Smith, the owner of Thimble Island Oysters, uses 3-D ocean farming to combat climate change, restore the ecosystem, and create “blue-green jobs” for fisherman.