Wag the Dogfish – March 13, 2016

By March 13, 2016Dock Stories

Last week in Boston we got a chance to catch up with some of our Cape Cod fishermen and friends from the Gulf of Maine Research Institute to talk about dogfish. We are partnering on a project to develop the US market for the ubiquitous fish. Chatham fishermen say that you can’t drop a hook in the water without hitting a dogfish in the head, and while dogfish are the main ingredient of fish and chips in the UK, up until now there has been virtually no domestic demand. With Atlantic Cod fleeing the warming Gulf of Maine for the colder waters of Greenland and Iceland, traditional New England fishing communities have been crying out for a new cash crop.

Atlantic Spiny Dogfish are MSC-certified sustainable, culinarily versatile, healthy, delicious, and affordable. And we were most pleased to report back to our partners that some very smart chefs are beginning to to recognize that. Row 34’s Jeremy Sewell, Brooklyn Brewery’s Andrew Gerson, and Seamore’s Michael Chernow have been singing dogfish praise. Students from Princeton to UNC to UC-Berkeley are barking. And fast growing home meal kit provider Plated is now offering dogfish for dinner. Serving dogfish is a win for fisheries management, fishermen and the communities they support, as well as for chef guests and chef wallets. Win, win, win, win.

 

Chatham, MA fishermen inviting the folks at Plated to “come catch dogfish” with them

 

Chef/Owner Charles Hays from Vin48 Restaurant & Wine Bar in Avon, CO with a nice Gag Grouper from Madeira Beach, FL off the F/V Taurus

 

Oceana released a report on seafood traceability in which Sea to Table was prominently featured. We are proud of being on the forefront of developing a better seafood supply chain that allows diners to know who caught their fish, and for fishermen to know who ate it.

Sea to Table was also at the first meeting of Slow Fish USA this week. It was a gathering of fishermen, scientists, fishmongers, and policy advocates all sharing the values of Slow Food. We shared Sea to Table’s vision of creating more value for fishermen and chefs by bringing them closer together. It is reassuring to know that with so many wonderful people pulling in the same direction, positive change can happen in our broken industrial food system.

All the best,

from the Dimin Family and the Sea to Table team

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