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Sustainable Fishburger Based On Chef Eric Ripert's Recipe Coming To Hamptons School

A group of extraordinary East End chefs have joined forces in the kitchen for The Montauk Fishburger Project, an initiative that aims to familiarize local elementary and high school students with one of the area's plentiful, nutritious resources, which is being conscientiously harvested under firm federal and state fisheries management regulations, incredibly close to home. The program is being pioneered by the founding members of Dock to Dish, the first Restaurant Supported Fishery program in the U.S., who have now established the inaugural partnership with The Long Island Commercial Fishing Association and the Bridgehampton Edible School Garden program, with the goal of making wild, sustainable, traceable local seafood readily available to East End youth.

Plans for the pilot program revealed that The Montauk Fishburger Project will start distribution to over 250 students in the Bridgehampton school system. The prototype fishburger was created using an adaptation of a recipe provided by chef Eric Ripert of Le Bernardin, and features solely local species of wild finfish that are regarded as sustainable by the National Oceanic and Atmospheric Association. Of course the meal's centerpiece needs a sidekick and this Hamptons inspired version comes on a bun that contains organic flour from indigenous strains of wheat that were locally grown and harvested at Amber Waves Farm in Amagansett. The buns were crafted from a blueprint for sustainable bread that was designed by chef and author, Dan Barber, of Blue Hill Restaurants. Aquacultured kelp from the Long Island Sound, that was grown and harvested by ocean farmer Bren Smith in the Thimble Islands, complete the fishburger.

To learn more about the launch of The Montauk Fishburger Project please click here

To learn more about the first Restaurant Supported Fishery (RSF) program in North America please click here

RSF founding members include: