It has become widely accepted that an excellent way to lower pressure on the most consumed wild fish stocks while raising income for traditional American fishing communities is to enjoy the many varied, abundant, and delicious species the ocean offers. Our friends at Chef’s Collaborative and the EDF are joining the chorus promoting underloved species. Consumers are looking for new and exciting healthy seafood options, and looking to chefs for guidance. The market does not sufficiently value many species, creating a buying opportunity for chefs and a better income for fishermen. This is a trend from coast to coast that your guests deserve to be part of.
With the collapse of the cod populations, Cape Cod fishermen have been struggling. Cod have headed north for the cooler waters of Greenland and Iceland, while MSC certified dogfish and Seafood Watch good alternative skate flourish. S2T’s Lindsay Haas and Sean Dimin visited the fish pier at Chatham, MA on Thursday where fishermen need better markets for their catch. They helped unload a series of day-boats including the F/V Dorothy Ann, F/V Miss Fitz, and F/V Gannett landing copious amounts of dogfish and skate. Captain Nick Muto of the F/V Dawn T talked about how fresh his dogfish are: he set nets at 8:30am and was back at the dock by 10:30am. Sean and Lindsay then accompanied the truck across the Cape Cod Canal to our processor in New Bedford, MA where that morning’s fish arrived just after Noon. The dogfish and skate were immediately filleted and run through a state-of-the-art liquid nitrogen freezing tunnel which cryogenically IQF the fish in under a minute. As we have said before, frozen can be fresher than fresh.
Fulton is a South Texas coastal fishing community with a population of 1,358. S2T’s Travis Riggs visited our dock there last week where they were landing pristine gigged flounder. Travis along with all the Fulton fishermen anxiously await July 15th when fresh shrimp season opens.
Congrats to the Brooks family, our friends who have received a 2016 American Treasures Award. For over five generations and 126 years, J. M. Clayton has been preparing live Chesapeake Bay blue crabs delivered fresh daily by local watermen. It is an honor to offer the beautiful product of these fine folks.
All the best,
from the Dimin Family and the Sea to Table team