Dock to Dish: New York

At Dock to Dish Montauk we have pioneered unique community-based seafood sourcing programs which provide forward-thinking chefs with direct access to incredibly fresh, wild, sustainable seafood that is fully traceable to the fisher who harvested it.

Dock to Dish Montauk is a strictly 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.

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Dock to Dish Montauk debuts on The Smithsonian Channel

Explore the origins of the Dock to Dish model in this short video produced by The Smithsonian Channel:

Montauk business launches crowdfunding campaign to fight seafood fraud with technology

Montauk’s Least Popular Fish — for Dinner

Google Corporation Announces Sourcing Partnership with Dock to Dish Montauk

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 please click here.

Google NYC on Dock to Dish

Explore the origins of the Dock to Dish model in this short video produced by Google NYC:

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. See the story of Dock to Dish told by PBS on episode one: “Go Fish”.

 

Pictured: 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.

HACCP

HACCP is an acronym for Hazard Analysis Critical Control Point system, a food safety process based on preventative steps to ensure seafood safety. The federal Food and Drug Administration and the Department of Environmental Conservation require a HACCP plan to ensure that only safe seafood is brought from the ocean all the way to your plate. Our program systematically identifies and eliminates any potential hazards by creating controls integrated with a thorough monitoring system to make sure all safeties are in place at all times. We also have trained and licensed medical staff on our team who have been educated in advanced microbiology and hold the most current certifications in NY State Infection Control, as well as multiple levels of Food Protection Manager Certifications. These certifications are in compliance locally with Suffolk County Department of Health and The New York City Department of Health and Mental Hygeine.  We are also nationally certified by The American National Standards Institute and Conference for Food Protection through the National Restaurant Association, which blends the latest FDA codes on food safety, intensive research and years of experience with science-based safe handling practices to create an extraordinary culture of care and control.