September 5, 2014 — Bonnie Brady, executive director of the Long Island Commercial Fishing Association, said that all fishermen in this country are subject to rigorous guidelines of sustainability. She argues that the major focus of ethical seafood consumers should be on eating fish caught domestically. “We have the most regulated fisheries in the world,” Ms. Brady said, “so any U.S. fish is a sustainable fish.”
When Dock to Dish became an instant success in Montauk last summer, it made sense. The community-supported fishery dovetailed with a growing sustainable fishing movement and a community-supported agriculture initiative already embraced by many locals. People could now pick up their black sea bass alongside their baskets of pea shoots and snapdragons — all they had to do was pay upfront and take what the ocean provided.
Now in its second season, which concludes at the end of October, the cooperative has a waiting list for those who would like to become members. What’s more, high-caliber chefs like Joseph Realmuto of Nick & Toni’s in East Hampton and Dan Barber of Blue Hill in Manhattan and the Hudson Valley, have joined the movement. With their help, Dock to Dish expanded this summer to include a restaurant-supported fishery. Renowned restaurants like Manhattan’s Le Bernardin and Telepan have become members.
“Dock to Dish applies the farm-to-table philosophy to the oceans,” Mr. Barber said. “That’s catnip for any chef.”
Restaurants are guaranteed their delivery within 24 hours of when the catch hits the docks. They agree to pay $2,500 per month for a weekly delivery of 100 pounds. They get 50 pounds of premium catch, which might include scallops, striped bass or bigeye tuna, and 50 pounds of bycatch, like porgy, skate or sea robin.
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