Without fishermen, there is no seafood

 

Sea to Table supports fishermen and the traditional fishing communities that depend on them

 

Sea to Table delivers sustainable, traceable, domestic, wild seafood from coast to coast

 

Sea to Table is disrupting the broken seafood supply chain

1
1

Our Fishermen

Fish always tastes better when you source directly, and fishermen are at the heart of everything we do. Let us humbly introduce you to some of the men and women who deserve the credit.

  • John Brown on his boat the F/V Toni Lynne with a box of grouper cheeks - Destin, FL
  • Eric Johnson of the F/V Fortuna II with Mahi Mahi - Montauk, New York
  • Cook Inlet Salmon fisherman Jeff Beaudoin - Kenai, Alaska
  • Dave Tucker with harvest of Snappers and Groupers - Beaufort, North Carolina
  • Erik and John Bahrt of F/V Kristina with monster Sablefish (Black Cod) - Sitka, Alaska
  • Robin Thomas with Bristol Bay Red King Crab caught through four feet of ice - Nome, Alaska
  • Captin Kelsey with Dungeness Crabs - Willapa Bay, Washington
  • They call him Chief. He's been cutting fish at the dock in Destin for 20 years - Destin, Florida
  • Kevin O'Malley with two big Fluke - Montauk, New York
  • Sockeye salmon fisherman Christopher Nicholson at Graveyard Point near Naknek on Alaska's Bristol Bay
  • Lobstermen Mike and Adam Libby - Portland, Maine
  • Rod & Reel Tuna bycatch - a Giant Wahoo - Beaufort, North Carolina
  • Crewman with set-net King Salmon at beach camp near Clam Gulch - Kenai, Alaska
  • Ashley Bahrt of F/V Kristina with 182 lb Halibut - Sitka, Alaska
  • Dockhand Simeon Aldis with American Red Snapper - Destin, Florida
  • Captin Matt Richardson with giant Stone Crab - Aripeka, Florida
  • Rod & Reel caught Mahi-Mahi - Beaufort, North Carolina
  • Spear fisherman DJ on the F/V Teeha Marie off Tarpon Springs, Florida
  • Erik Bahrt with Halibut on F/V Kristina

Our Chefs

We work with tastemaker chefs across the country who are committed to serving better fish. From sea to shining sea, here are some of the chefs we are proud to be working with.

  • vin48 restaurant, Avon, Colorado, gag grouper, Madeira Beach
    Chef/Owner Charles Hays of Vin48 Restaurant & Wine Bar in Avon, Colorado, with a Gag Grouper landed in Madeira Beach, Florida, by the F/V Taurus
  • coho salmon, The Plaid Apron, sea to table, sustainable seafood
    Chef Drew McDonald of The Plaid Apron holding a wild Coho Salmon shipped directly from Juneau, Alaska. Regarding the fish, Chef Drew reflected: One word - beautiful! Makes you wonder why things are not always done this way - Knoxville, TN
  • Chesapeake catfish, invasive catfish, chef
    Chef/Owner Phillip Hurley of Gates and Brovi poses with an invasive Chesapeake Catfish dish - Madison, WI
  • Chef Lidia Leudo of The Green Table hanging out with two Dungeness Crabs, shipped directly from Neah Bay, Washington - New York, NY
  • Chef de Cuisine Becky Gabriele of Crew Restaurant with a fresh Halibut, shipped directly from Kenai, Alaska. Guest after guest reported it was the best Halibut they had ever tasted - Poughkeepsie, NY
  • Chef Russ Johnson and a gorgeous Montauk Golden Tilefish - Oklahoma City, OK
  • Chef Tom Allen of Vanderbilt Dining poses with a whole Atlantic Pollock caught off Cape Cod - Nashville, TN
  • Executive Chef Rick Bower & Exec Sous Nick Goodwin of Kahills Steak-Fish and Chophouse at the Marina Inn & Conference Center with a par of striking Striped Bass from Montauk, New York - South Sioux City, NE
  • Chef John Wipfli with Montauk Tilefish - Minneapolis, MN
  • Fernando, Foca the Butcher, and Executive Chef Mark Marlar with Montauk Golden Tilefish - Indianapolis, IN
  • Hugo Matheson and his chefs with uncannily fresh North Carolina Grouper - Boulder, CO
  • Anthony Sasso and Peyton Powell tag team a wrestling match between Montauk Golden Tilefish and Striped Bass, New York, NY
  • Brent Sims and Kyle Box of the Green Table with Louisiana Crawfish - New York, NY
  • Chef Joshua Whigham with Montauk Striped Bass - Los Angeles, CA
  • Todd Soma helps Alaska Wild Halibut devour Charles MacDonald - Denver, CO
  • Nate Hereford, Gerard Craft, and Matt Daughaday with Golden Tilefish from Montauk, NY - St. Louis, MO
  • Chef Antonio Rodriguez of Mas Tapas is in love with Cape Cod John Dory - Charlottesville, VA
  • Apple's Corey Rutter and Clark Trias feed a Golden Tilefish an apple - Austin, TX
  • The Ironbound's Chefs Greg Martin, Kristin Nemeth, and their team pose with red snappers and red groupers from Tarpon Springs, Florida - Elizabeth, NJ
  • Tomas Rahal with Wild Striped Bass from Montauk, NY - Charlottesville, VA
  • Dave Pasternack and Sean Dimin with Saba Spiny Lobsters - New York, NY
  • Chefs Mary and Adam breaking down Rhode Island Fluke - Newburyport, MA
  • Chef Nate Sloan with North Carolina Red Grouper - Roanoke, VA
  • Matt Weingarten with North Carolina Triggerfish - New York, NY
  • Executive Sous Chef Justin Baade with North Carolina Vermillion Snapper - San Francisco, CA
  • Francisco Avendado, Lonnie Zoeller, and Ryan McGill with Monkfish from Montauk, NY - Washington, DC
  • Teri Ripetto and her crew with Wild Bluefish from Montauk, NY - Denver, CO
  • Philip Gilmour with Jumbo Florida Stone Crab Claw - Brooklyn, NY
  • Batali & Bastianich chefs catch a 48 pound Montauk Striped Bass: Felidia's Fortunato Nicotra, Esca's Dave Pasternack, Bryan Gosman, Eataly's Hank Balle, Casa Mono's Anthony Sasso - New York, NY
  • Chef Henry shows off Montauk Golden Tilefish - Bellaire, MI
  • Jacques Gautier with Blackfin Tuna in Tobago - Brooklyn, NY
  • Armando the Fish Man with Halibut and Coho from Kenai - Chicago, IL
  • Michael White with Live Saba Spiny Lobster - New York, NY
  • Sarah Stegner with Amberjack from Beaufort, NC - Northbrook, IL

Our Docks

Sea to Table works with docks from Alaska to Maine and cold storage facilities across the country. Follow the fish to learn more about our sourcing partners.

Landing docks
Frozen cold storage locations

Sea to Table

Owned and operated by the Dimin family, Sea to Table partners with independent fishermen and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46 states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and traceable directly to the point of landing.

Who We Serve

Restaurants

Crabs + Lidia_Green Table_NYC

More to come...


Food Service

Swordfish_Penn State Mont Alto (1) downsized

More to come...


Consumer Channels

jonah crab_plated

More to come...


Our Team

Michael Dimin

“Nothing beats the taste of wild king salmon. Ask any bear.”

Read more...

A native New Yorker, Michael was born in Brooklyn and has found his way home. Michael graduated from Wesleyan University in Middletown, CT with a liberal arts degree. Michael is a life-long ocean lover with an environmental focus dating from his involvement in the first Earth Day.

His transition from a career in the packaging industry to sustainable seafood seems natural, as the founder of Tobago Wild which evolved into today’s Sea to Table. His father taught him a love of fish and fishing. When not at work, Michael is usually found with his five children and their families, often near the ocean. “Nothing beats the taste of wild king salmon. Ask any bear.”

sean

Sean Dimin

“A favorite fish of Sean’s is one he caught.”

Read more...

Sean, along with his father Michael, founded Sea to Table as a way to Connect Fishermen and Chefs. Now working with fishermen and fishing communities around the country his goal is to get more people to Eat Better Fish. This need for transparency and direct connections in the seafood industry came at an early age for Sean as he would try and sell his morning catch to his parents and neighbors, sometimes for candy.

A graduate of Brown University and resident of Brooklyn NY, Sean studied Entrepreneurship and Business before ever knowing he would become a fish monger. Ever evolving a model to collapse inefficiencies in food distribution and creating disintermediation in stagnant industries keeps Sean kicking while traveling around the coasts and spending time in story book fishing communities keeps him sane.

A favorite fish of Sean’s is one he caught. A close second is one caught by someone he knows.

Lindsay Haas

“I love the fishes cuz they’re so delicious!”

Read more...

Lindsay is Wisconsin born and bred and attended the University of Wisconsin-Madison, graduating with a degree in Spanish and Women’s Studies. After working in a non-profit for a number of years, she left the frozen tundra of the north to teach English in Chile and travel South America. After logging more than 15,000 km by bus throughout the continent, Lindsay returned to the states and made a move to New York City. With a desire to make a difference in our food systems, and an ever-present passion for general yumminess, she came to work for Sea to Table. When she’s not selling fish, Lindsay can be found kicking down heavy weight bags, cheering on the Packers, and eating aged cheddar cheese. Though she loves a smoked sockeye salmon, or some grilled golden tilefish, she tries to keep it real with a good old beer-battered, Friday fish fry true to her roots. Lindsay works with Sea to Table’s chef partners in the Midwest and Southeast.

Jordan Van Horn

“All you need is love, and wild, domestic, sustainable seafood.”

Read more...

Jordan grew up on King Salmon and Rainbow Trout as a native of Seattle, Washington. For college, he ventured down to the deep south where he studied Business Management at Samford University in Birmingham, Alabama and began developing a love affair with Gulf seafood. He claims his favorite seafood dish depends on what part of the country he’s currently in but he still has a soft spot for grilled salmon from the Pacific Northwest. After nearly 10 years in the corporate business world, he left his job at an investment banking firm to pursue long-term goals in sustainable agriculture and the local food system which is what brought him to Sea to Table. He tells people he’s an aspiring farmer committed to learning as much as he can while trying to make a difference with his passion, drive, and business experience. In his free time, he can be found pursuing any number of interests related to cooking, reading, gardening, fitness, following the world champion Seattle Seahawks, or spending time with his wife, Caitlin.

Tim Leinhart

“Wahoo! The fish to celebrate.”

Read more...

Tim Works behind the curtain on the Sea To Table Operations team.

Tim graduated with a bachelor’s degree in Theatre from Cornell University and received a Masters Degree in Journalism from Emerson College. After graduate school he immersed himself in olive oil… not literally (he managed a specialty food store), selling olive oil to rich ladies in track suits in Los Angeles. He then moved to the island of Martha’s Vineyard. There he volunteered for an educational sustainable farm called The FARM Institute. Working professionally in the food industry is a natural fit for him. Tim enjoys cooking, eating and travel. Through many food experiences, a passion for food and sustainability was ignited. He takes pleasure in reading important food literature and mystery novels (from the good to the questionable). Seared Scallops and Lobster are some of his favorite seafood dishes.

Daniel Del Coro

“When I was a kid I caught a 27 lb Mahi Mahi and had my picture put in the local newspaper.”

Read more...

Daniel has been passionate about food, how it’s produced and the way people experience it since he was a child helping to raise hogs and sheep with his family in New Jersey. Daniel graduated from Lewis & Clark College with a BA in English and New York University with an MA in Food Studies. For the past five years, he has pursued a career in sustainably raised meats and wild game as the Director of Regional Accounts for Fossil Farms. He has also explored his interest in the production and distribution of food through additional channels including an internship with the New Amsterdam Market, serving on the board of Slow Food NYC and working with the Department of Health and Human Services of Jersey City, NJ. His experience in sustainable food systems led him to join the team at Sea to Table as National Director of Restaurant Sales.

Daniel enjoys traveling, hiking and fishing. When he is not working you can find him at home cooking for friends and family, his favorite seafood dish is oven-roasted Gulf of Maine Hake with a sauce of tomatoes, onions and lots of garlic.

Travis Riggs

“A sustainable fish a day keeps the ocean doctor away.”

Read more...

Travis grew up along Florida’s Gulf coast in Tampa Bay. From a child, he grew up working and playing on fishing boats. After obtaining a Hospitality Degree in Restaurant/Hotel Management at Florida State University, he attended the French Culinary Institute now named the International Culinary Center in Manhattan. He spent the next four and a half years cooking his way through Manhattan’s perilous kitchens. Being fluent in both Fisherman and Kitchen, the Dimin family brought him in to spread his love for seafood. Coming from a family of fisherman and fish biologists, the heath of the oceans have always been an interest and concern of his. He has a passion for the grouper sandwich, a local staple from his parts and will happily give you a breakdown of every fish shack from Destin to Key West.

Maggie Herrick

“One fish, two fish, red fish, blue fish, sustainable seafood is good for you fish.”

Read more...

Maggie works on the Operations team at Sea To Table.

Maggie hails from the Windy City of Chicago but has lived all over the U.S. in Arizona, Colorado, New York and Vermont. She studied at the University of Colorado at Boulder where she earned a Bachelors degree in Anthropology. Living in Colorado, Maggie was exposed to an inspiring sustainable foodie movement. Wanting to combine her degree with a growing passion to improve food systems, she began doing independent research on sustainable food culture. Maggie volunteered on an organic farm, where she learned about the complexities between sustainable and conventionally grown foods. After graduating college, Maggie made her way East to NYC where she gained more experience in the industry by managing an inner city farmers market for three years. Simultaneously she learned of Sea To Table and the impact they were making in the seafood market. She joined the team in the Spring of 2012. In her spare time Maggie enjoys hiking, cooking, seeing live music and spending time with her rescue dog Ella. Maggie has never met a seafood dish she does not like, thankfully, but if she had to pick a favorite it would be crab cakes.

Nate_photo_retake

Nathan Lann

“I know the human being and fish can coexist peacefully” – George W. Bush

Read more...

Nathan hails from the Washington, D.C. area where he got his first real introduction to the fish world while working at a high-end fish market specializing in sustainable seafood between semesters at George Mason University. With that, he knew he wanted to work with seafood in one way or another. After graduating, he headed south to teach English in Colombia, worked in the hospitality industry in Argentina, and explored almost every country in between. Eventually he made his way to the food mecca of NYC and is now happy to be part of the Sea to Table team as of January 2015. You can find Nathan on the basketball court, traveling, at the beach, or watching English Premier League soccer at 7 am on the weekends. His favorite way to eat seafood is at a table covered in steamed, Old Bay-smothered Maryland Blue Crabs, but also never turns down a raw or seared scallop.

Jacob_photo_retake

Jacob Tupper

“Crudo means Raw”

Read more...

Jacob grew up in a fish family in Seattle, Washington. His parents worked for rival seafood companies until they joined forces and together bought Triad Fisheries, a sustainable salmon company, in 2008. Shortly after, Jacob left Seattle to attend Tulane University in New Orleans where he studied English and Political Science. Little did he know how quickly he would be pulled back into the world of seafood.

A month after graduating college, Jacob got a call from his father requesting that he fly to Alaska immediately to help out on one of their FAS Salmon Trollers. Three days later he was on a 46′ vessel with two brothers in the middle of the Pacific Ocean. After two seasons, Jacob left the fishing world to pursue other interests in New York City, where he worked in the tech industry for six months before he was again hooked back into seafood.

Jacob onboarded and managed Sea to Table’s fresh docks for six months before transitioning to his current role working with our New York City chef partners. While his love of fish is vast, nothing beats a slice of King Salmon sashimi.

Eliza Heeks

“’Eggs are eggs.’ That is very profound. By the same token, couldn’t you say ‘fish is fish’? I don’t think so.” – George Costanza

Read more...

Eliza is the Community Manager at Sea To Table, working in marketing and content management. She grew up in Wakefield, Rhode Island, spending her summers on Narragansett Beach drinking Del’s Lemonade (without a straw, of course). Eliza attended American University in Washington, DC, where she studied Anthropology and Art History. During college, she worked at NOAA’s Social Sciences branch in Narragansett researching East Coast fishing communities, as well as a nonprofit in DC working to clean up and protect the Potomac River. After graduating, Eliza spent time on a biodynamic kibbutz in Israel before moving back to New York to work in kitchen gadget product development. Two years later, her passion for improving food systems and protecting fishing communities like the one in which she grew up led her to gladly join the Sea to Table team.

In her spare time, Eliza cooks with friends and works on endless improvements to her backyard in Brooklyn. Her favorite seafood dishes include raw oysters and grilled tails of lobsters that she helped her uncle pull up in Isle Au Haut, Maine.

Holley Atkinson

“Eat better fish.”

Read more...

Holley supports Sea to Table on all things digital, social, media & messaging.

Holley is a native New Yorker and has been immersed in new media & online services since the mid-80s (not a typo!). She graduated from Brown University with a dual degree in History and French. A first job working in a cheese shop in NYC led to a job at NYU’s Institute of French Studies which led her to a French interactive software startup, where she merged onto the Internet in 1993. She’s been riding the digital superhighway since 1997 when she launched a digital content operation to produce music news & websites for rock & country radio stations. After joining Slow Food NYC in 2003 she turned her inner activist to making a difference in our local food system, and when she met Sean Dimin at a sustainable food event, Sea to Table’s mission seemed like a good match for her energies (and sloganeering – “eat better fish”). Holley’s favorite bivalve is Peconic Bay oysters, her favorite fillet is Bristol Bay sockeye salmon, and her favorite fried food is Narragansett Bay squid.

Philip Dimin

“Fishing isn’t a matter of life and death… It’s much more important.”

Read more...

Philip grew up fishing with his grandfather and brothers off of Long Island, but never imagined his hobby would lead to a career.

Philip graduated from Franklin and Marshall College with a degree in American Studies and knew he wanted to be a part of the food world, he just didn’t know in what capacity. Since graduating from college, Philip has held a variety of roles within the food and restaurant industries, including a corporate position at the Batali and Bastianich Group and service positions in many restaurants. Philip has focused his interest on food distribution, working with Sea to Table’s chef partners in New York City.

While Philip enjoys many seafood dishes, the most nostalgic dish is fried fluke – Grandpa Bob style.

Ren Ostry

“We can have no more intimate relationship with our environment than to eat from it.” – Paul Greenberg

Read more...

Before becoming a bonafide sea-foodie, Ren spent 6 years working with farmers and landowners in New York state to protect land rights against the fossil fuel industry. Passionately involved in the anti-fracking movement that swept New York, she learned the importance of creating and supporting alternatives to protect our land and water.

After graduating from Ithaca College with a major in environmental studies, she was shuffled into the farm-to-table scene and moved into food-justice work, bringing people together across an economic spectrum to rebuild our food system from the bottom up.

Ren has been heavily involved in sustainable seafood in Southern California for a year and a half since moving to Los Angeles from Ithaca, and fuses her knowledge of environmental science and community organizing with her passion for healthy, delicious, seasonal food. As a sales rep with Sea To Table, she’ll be bringing sustainable seafood to chefs up the west coast, with a focus on Los Angeles and Southern California.

Ren knows everything there is to know about Los Angeles farmers markets (ask away!) and on the weekends you can find her at new restaurants in LA, or fishing with her dad in Southern California or the Long Island Sound. Her favorite seafood depends on the season, but she’ll never turn down oysters: grilled or shucked.. they’re worth the work!

Alissa Westervelt

“Chance is always powerful. Let your hook always be cast; in the pool where you least expect it, there will be fish”
– Ovid

Read more...

Alissa grew up eating smoked Chubs along the shores of Lake Michigan and was raised pescatarian before anyone knew what that was. Modern dance brought her to New York, but it was her interest in food systems that kept her here. After an extensive career working in every kind of restaurant imaginable, Alissa pursued a Masters degree in Environmental Policy and Sustainability Management from the New School. While there she worked for Chefs for the Marcellus, an anti-fracking campaign for food professionals. This is where she first heard of Sea to Table, who were founding members of the campaign, and she currently works with their institutional and campus dining partners. When not mongering, she is cooking elaborate meals with friends, brewing beer, or twisting herself up in yoga. It is nearly impossible for her to choose her favorite seafood, but raw East Coast oysters are up there.

Margot Wilsterman

“Everybody should believe in something; I believe I’ll go fishing” – H.D. Thoreau

Read more...

Margot grew up on Cape Cod, Massachusetts, learning about the ocean and all of its inhabitants from her father, an avid recreational fisherman. On weekends, the Wilsterman family headed out into Vineyard Sound in search of scup, sea robin, and on a good day, a smooth dogfish. Margot went on to study marine biology at Connecticut College and in the Turks and Caicos at the School for Field Studies. After graduating, she realized that she’d rather be selling and promoting sustainable seafood than doing research in a lab. She spent her summer working on an oyster farm in Falmouth, MA, and then, after following Sea to Table as a groupie for a while, she joined the team in a sales support position.

In her spare time, Margot likes to read, cook, and do improv comedy. Her favorite fish to look at is the adorable porcupine fish and her favorite fish to eat is fluke in any preparation, even raw.

Brad_photo

Brad Marder

“Eating local catch helps small boats have a big reach”

Read more...

Brad has been a sustainable sea-foodie from a very young age.  He grew up in a fishing family and spent much of his life around the docks of New Bedford and Chatham, Massachusetts.  This exposure enabled Brad to get to know the local fishermen and understand the story behind the seafood that was brought to shore.

Brad received a degree in Supply Chain Management from Syracuse University, knowing that one day he would become a fishmonger.  Brad works with Sea to Table’s chef partners in the Northeast.

Shivani Shah

“Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.” – Albert Einstein

Read more...

Shivani grew up in Gujarat, India, and received her undergraduate degree in Accounting. After working as an accountant for two years, she decided to pursue her MBA in the United States. Shivani moved to NYC in 2013 and completed her master’s degree in Finance at St. John’s University, where she also held the position of budget analyst. She now works as the Staff Accountant at Sea to Table.

Shivani loves to travel, cook delicious food while listening to her favorite music, watch movies and roam around the city with friends. While Shivani is a vegetarian and doesn’t have a favorite fishy dish, she would most likely succumb to the peer pressure from her coworkers only to try sockeye salmon or raw oysters.

Dan Singhofen

Read more...

Dan’s formal background is in the Kitchen. A graduate of the Culinary Institute of America, he has spent most of the last decade working in Washington DC kitchens, even owning and operating his own restaurant. As a chef, Dan spent countless hours finding sustainable and ethical sourcing for his kitchen. After having his first child he made the decision to step away from the kitchen and find a new way to share his passion for responsible sourcing. Dan works with Sea to Table’s chef partners in the Southeast.

In his spare time Dan enjoys his family and fermenting things like pickles and beer and can always be talked into a visiting a good sushi spot.

Jack Cheney

“Managing fisheries is hard: it’s like managing a forest, except the trees are invisible and they move.” – John Shepherd

Read more...

Jack’s first and most cherished seafood memory is eating steamed Maryland Blue Crabs in Baltimore, where he grew up.  But it was a trip in high school to the Tsukiji Fish Market in Tokyo that sparked his passion for the seafood and restaurant industries.  That experience led him to buy and sell seafood in New York before earning a Masters Degree in Marine Affairs from the University of Washington in 2015.

Jack believes the restaurant industry is an underappreciated sector in marine resource conservation efforts.  Since moving to Seattle in 2013 he has worked with local NGOs to develop a sustainable seafood certification program for restaurants in Seattle and studied raw oyster consumption patterns and trends to inform the Washington Department of Health and local oyster growers.

If he’s not thinking about seafood he’s probably watching the Baltimore Ravens or Orioles, playing golf, travelling, or simply respecting the fact that there is a finite amount of great meals to eat in a lifetime.

Jack works with Sea to Table’s chef partners in the Pacific Northwest and Mountain West regions.

Charlie Trimarco

“Fishy quote coming soon” – Charlie Trimarco

Read more...

Born and raised in South Florida, Charlie spent most of his time on or around the water, and was hooked on fish from the moment he could hold a rod. Most of his childhood was spent fishing, spearfishing, surfing, and just about anything else that could be done in the ocean. It was only a matter of time before that love of fishing and the water caused him to fall into a career in seafood. After some years working in wholesale and retail on both the West and East coasts, he was able to witness firsthand the good and bad within the industry and many of the concerning issues within the seafood supply chain. Determined to help bring clarity to a murky industry and sell fish while maintaining a clean conscience, Charlie joined Sea to Table, and is currently working to bring wild, domestic, sustainable seafood to the Gulf Coast region.

When he’s not talking fish, you can still find Charlie around the water, whether it be fishing or kitesurfing, or at home working on some ill advised fringe culinary project. He is in possession of the world’s greatest smoked fish dip recipe and has an exhaustive knowledge of every inlet, bridge, spillway, and channel in Southeast Florida. His favorite fish is snook, but his true favorite seafood is a good raw bivalve, most notably clams, scallops and oysters.

Julie Weller

“We’re gonna need a bigger boat.” – Jaws

Read more...

Julie is a born and bred Chicagoan with deep roots in its food world going back to family-owned slaughterhouses on the Southside.  She has spent over 25 years in the foodservice industry and her experience spans from restaurant management and ownership, to college and institutional dining operations; most recently though, she managed  the sales and distribution of wholesale natural/organic food products to institutional foodservice accounts. Julie came to Sea to Table after seeing how unsustainable and inhumane U.S. animal consumption and supply chain methods can be. She hopes to utilize her background to disrupt current standards while offering cleaner, sustainable and more humane protein choices to the masses. As Business Development Manager on the campus dining team, Julie will oversee the growth of Sea to Table’s institutional sales to include colleges, hospitals, and corporate dining.

When not advocating the cause, Julie enjoys traveling with friends and family, training her three rescue pups, fostering other animals in need, or taking in a show as she is also very active in the local Chicago music scene.

Christopher Washington

“May the holes in your net be no larger than the fish in it.” – Irish Blessing

Read more...

Christopher is originally from Denver but has lived for the past few years in Brooklyn, New York, where he has been involved in the local food community. In college at Newman University he studied History and Economics and was always interested in developing a better business model for local food.  Christopher has co-founded three sustainable farms in rural, peri-urban, and urban communities in the U.S. and West Africa, with one farm that used aquaponic technology to recycle fish waste into fertilizer for plants.

Christopher works with Sea to Table’s chef partners in the Midwest. In his down time he enjoys cooking his favorite dish of grilled American snapper with roasted vegetables and a west African peanut sauce.

Our Story

dimin-family

On vacation in 1996, the Dimin family found their way to the remote village of Charlotteville on Tobago, a small island in the West Indies. It was love at first sight with the vibrant fishing community. Fishermen there used the same traditional wooden pirogues and hand-line methods of their great-grandfathers, keeping fish populations abundant. One extraordinary day with local fisherman ‘Double D’ on his boat ‘I Get Dream,’ the Dimin boys arrived back to port, alongside other boats overflowing with fish, with a problem: No external market to sell their bountiful catch. That day an idea was born: If the fishermen of Tobago could be connected with chefs in New York, both would benefit. Seven years later, Michael and his sons returned to build Tobago Wild.

Owned and operated by the Dimin family, Sea to Table builds on the early Tobago Wild model by seeking out sustainable fisheries needing better access to markets, creating a direct connection between fishermen and chefs. Sea to Table works with local fishermen throughout the U.S., from Alaska to the Gulf Coast, and from the Carolinas to Maine.

Chefs and diners need to know who is producing the food they cook and eat. Fishermen need to know how the fruits of their hard labor are enjoyed. Increasingly, more home cooks and university diners are demanding the same traceable connection back to the person who caught their fish. By delivering right from the source, Sea to Table supports the health and well-being of not only chefs and home cooks, but fishermen and fishing communities.

FAQs

About/Value

How is Sea to Table’s model different from other fish purveyors?

By shipping directly from the landing point to our chefs’ kitchens, Sea to Table transparently connects both ends of the distribution chain. Our model removes the extra transactions that create an opaque and unfair system. We never warehouse fresh fish and we don’t work with fishermen we don’t know. Our mission is to create a clear connection between our chefs and the fishermen who land their fish.

Where are the fisheries that you work with?

We work with small-scale domestic fisheries, which allows us to give our customers full transparency and traceability, lowers our carbon footprint, and supports traditional fishing communities.

Who do you work with on the docks?

Our docks serve as landing pads for dozens of fishermen every day. We work closely with dock managers and get real-time information as to what fish is coming in, how it was caught, and who caught it. A dock manager is essentially our eyes and ears on the ground. Through our dock managers we get stories from fishermen, pictures, video, and frequent updates on everything going on at the dock, from today’s most beautiful landings to tomorrow’s planned trips, and which boats are on the rail for repair.

I see you are a B Corp, what does that mean?

B Corps are certified by the nonprofit B Lab to meet rigorous standards of social and environmental performance, accountability, and transparency. Sea to Table became a B Corp in 2012. Learn more about B Corps here.

Product/Shipping

Since you are not at the docks, how do you know fish is fresh?

Like us, our fishermen and dock partners take great pride in catching and packing beautiful fish for chefs. We maintain constant daily contact with our docks to exchange pictures, information about landings, methods of catch, and often the fisherman’s name.

How do you ensure that all fish is handled properly before shipping?

Each of our docks has an on-site HACCP certified cutting and packing facility and are subject to state health and safety inspections. We work with only licensed fishermen who have appropriate cold storage facilities on board and at the point of landing/packing. These vessels are also subject to state and federal licensing, failure to comply with safety standards can mean loss of a fisherman’s license.

What sustainability guidelines do you follow?

We believe “sustainable fisheries” means more than just the number of fish in the ocean. Sustainability must also take into account the communities, local economies and ongoing impact of a fishery. By working closely with fishermen, sustainability ranking agencies, and environmental partners we gain a deep understanding of each of our fisheries. Additionally, we rely on emerging scientific data that has yet to be adopted by mainstream agencies.

Do you sell frozen fish?

Fish have seasons just like produce does. By working closely with our docks and chefs we identify key species to create cold storage programs. These carefully developed programs give us the ability to purchase a fisherman’s entire catch at the peak of the season, process at the dock, and deliver a well-priced, consistent product year round. Unlike the majority of frozen fish, our product is never sent overseas for processing. All of our fish is cut, frozen and packed at our local dock facilities and are traceable back to a specific fishing boat.

Ordering

How can I place orders?

To place an order, contact us at (718) 360-4930 or sales@sea2table.com. Our deadline for next day delivery is noon East Coast time.

Click here to download the credit application.

For institutional buyers, please contact Jordan Van Horn at (718) 360-4930 or jordan@sea2table.com.

For consumer channels, please contact Sean Dimin at (718) 360-4930 or sean@sea2table.com.

Unfortunately, we do not ship directly to home users at this time.

Do you charge for shipping?

All prices shown include the most cost effective overnight shipping method from the landing dock to your kitchen. Priority shipping is also available upon request.

What are your delivery days?

We deliver Tuesday through Saturday via FedEx.

How do you send invoices?

We send all of our invoices by email.

How can I see what is available?

All of our available fish and shellfish are listed on our Just Landed Page.

What are your order minimums?

In order for our model to work best, orders must be 25 lbs from any one dock. You can mix all species landing together at a dock to meet the order minimum. Items in our cold storage program are in set pack-sizes and cannot be combined with other species.

What are your payment terms?

We offer payment terms and electronic funds transfer.

Weekly Fish Report

Sign up for the Weekly Fish Report for the latest happenings in the fisheries and updates from our partner docks.

Our Partners

We work with a wide variety of partner organizations in the progressive food and environmental sustainability communities.

Finding Sustainable Seafood