In the United States, Dock to Dish programs rely on the NOAA FishWatch Program for the most updated, science-based information about stock status and sustainability.

Explore NOAA’s mission and criteria

In Costa Rica and Nicaragua, Dock to Dish programs rely on the Mar Viva Program for the most updated, science-based information about stock status and sustainability.

Explore the Mar Viva mission and criteria

In Canada, Dock to Dish programs rely on the Skipper Otto and Chefs for Oceans for the most updated, science-based information about stock status and sustainability.

Explore the Chefs for Oceans mission and criteria

Seasonal Availability

Methods

Dock-to-Dish is committed to utilizing traditional methods for harvesting wild seafood, in the safest manner possible. Our broad alliance of contributing fishermen and shellfish harvesters utilize a vast variety of tools, techniques and traditions. We are constantly working in a collaborative manner to improve them all. The preferred method of one sector of our diversified fleet is regularly highlighted as one of the most sustainable in the world. Spearfishing is an ancient method of fishing that has been used successfully throughout the history of civilization. This method is highly specialized and selective, uses no bait and has a 0% bycatch rate.  With moderate to good visibility underwater, our team of marksman divers are regularly able to harvest precision quantities of our targeted species. Further, they intentionally fish in a gender specific fashion, sparing any egg-carrying females from being included in their hauls. Our divers are also committed to retrieving the lost fishing gear (‘ghost traps’ and ‘ghost nets’) that they frequently encounter while they are spearfishing for the cooperative.  This unique practice systematically ends a deadly cycle of mortality on the ocean floor. It renders the lost gear permanently out of commission and unable to continue catching fish and marine life, as it had done previously on a constant basis without any access or monitoring by top side fishermen. The abandoned and reclaimed equipment is then donated to local Montauk artisans who create hand-crafted jewelry, art and furniture with the materials.

Reclaimed Fishing Rope Doormats

COMING SOON: Reclaimed Fishing Rope Doormats.

As with other aspects of this project, we believe strongly that our work will set new standards by which subsequent CSFs will be measured and incentivize the adoption (or readoption) of limited bycatch techniques.  We also work closely with producers to identify abundant non-target species typically considered by-catch that are appropriate and legal for harvest. Species to be included will be vetted for inclusion in Dock to Dish shares based on a periodic assessment of the combined recommendations from recognized sustainability resources.

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.

Dock to Dish Sustainable Seafood Recipes

Today consumers and restaurant chefs alike are faced with a confusing array of choices at the fish market. Not only do they want assurances that their seafood is healthy and safe, but with a greater concern for the environment, they also want to make sure that the seafood they are enjoying is local and has been captured in an environmentally responsible manner. We recommend the following recipes to enjoy your fish which have been carefully gathered from fishermen, fellow members and sustainable seafood cookbooks.

Pan-Seared Montauk Tilefish with Sautéed Amber Waves Farm Vegetables

Sautéed Sea Scallops with Salsa Verde

Big Eye Tuna Tartare with Avocado and Radish

Layton’s Citrus Fluke Crudo with Quail Hill Farm Radish

Wild Striped Bass with Cilantro-Onion Salad and Yogurt-Avocado Purée

Brian’s Black Sea Bass In The Buff

Seared Yellowfin Tuna with Mango Salsa

Block Island Striped Bass paired with Channing Daughters Rosato

Herb Roasted Golden Tilefish

Grilled Bluefish with Creamed Corn and Herb Croutons by Barton Seaver

Grilled Calamari and Arugula Salad

Fresh Lionfish Ceviche by Chef Barton Seaver