DOCK TO DISH LOS ANGELES, CALIFORNIA
For recent reporting on the expansion of Dock to Dish programs in California, please click here From Dock To Dish: A New Model Connects Chefs To Local Fishermen
DOCK TO DISH VANCOUVER, BRITISH COLUMBIA
For recent reporting on the expansion of Dock to Dish programs in Canada, please click here Five Things You Need to Know About Canada's First Dock to Dish Program in Vancouver
DOCK TO DISH QUEPOS, COSTA RICA
For recent reporting on the expansion of Dock to Dish programs in Costa Rica, please click here Dock To Dish is Changing the Seafood Industry
DOCK TO DISH MONTAUK, NEW YORK
At Dock to Dish Montauk we have pioneered unique community-based seafood sourcing programs which provide forward-thinking chefs and members of our cooperatives with direct dock access to incredibly fresh, wild, sustainable seafood that is accurately curated and fully traceable to the source of origin and fisher who harvested the haul.
Dock to Dish Montauk is a new supply-driven, membership-based model which was founded by a crew of veteran seafarers who launched the original Community Supported Fishery program of New York State; and then established the first Restaurant Supported Fishery program in North America.
The Montauk programs were originally organized by lifelong fisherman and restaurateur Sean Barrett, along with thirty-one small-scale commercial fishermen and traditional shellfish harvesters, who are the last of their kind in the region. This alliance of tradesmen and artisans shared over five hundred years of experience on the water and believed the best way to experience local seafood is the way it had been done historically—when the “catch of the day” was really caught that day—or as close to that day as possible. This simple idea harkened back to the times of colonial concierge fishermen, who brought their hauls straight from the docks to the back doors of taverns and restaurants, which served the fish that night: an experience Sean had in the coastal village of Donostia-San Sebastián in Spain's Basque Country, which had tugged at him for years. While watching the local Basque fishermen carry their wicker baskets of fresh fish and ice directly from their boats into the restaurants surrounding the harbor, he was enlightened.
"We can do that at home,” he thought. “We can be the salt water brother of the farm to table movement.”
And now with the help of trusted neighbors in the fields of health, law and environmental conservation—Dock to Dish has become uniquely qualified in providing local chefs and members of their cooperatives with impeccably fresh seafood harvested with the consumer and the planet in mind. For a brief Huffington Post Food video in which award-winning veteran storyteller Liza De Guia colorfully explains how Dock to Dish Montauk is "Bringing Fishermen's Fish Back To The Community" please click here.
For a more in-depth look at Dock to Dish, we invite you to explore the genesis of our story told on the season premier of PBS Food Forward, an original documentary series which opens the door into a new world of possibility, where pioneers and visionaries are creating viable alternatives to the pressing social and environmental impacts of our industrial food system.
Across the country, a vanguard of food rebels are creating inspired, but practical solutions that are nourishing us and the planet, click here to see the story of Dock to Dish told on episode one: "Go Fish".
Captain Bryan Fromm, a veteran fisherman in the Dock to Dish alliance, aboard his vessel, the Flying Dutchman.
Photo credit Gordon M. Grant for The New York Times
The benefits of a Dock to Dish membership include much more than receiving a weekly share of pristine and expertly handled seafood.
You become an active part of a community that not only values fresh food, but also protecting the environment, eating locally and supporting the local fishing economy. Members are able to enjoy peace of mind in knowing that Dock to Dish never overfishes or skimps on quality, and always features seafood that is in season and rated abundant and sustainable by NOAA's Fishwatch Program.
As a Montauk member, you will also learn about the cycles of fresh seafood, how to prepare it and how it is caught. You will have the chance to meet your fishermen and learn their practices at weekly pickup. Yearly get-togethers and Member Appreciation Days will allow you to meet other like-minded consumers. Upon signing up, Montauk members will also receive access to recipes from For Cod and Country by Barton Seaver, Director of Healthy and Sustainable Food Programs at Harvard, National Geographic Fellow, acclaimed chef, and author of a cookbook as dedicated to marine sustainability as Dock to Dish.