Dock to Dish connects small-scale fisheries to regional communities in sustainable seafood sourcing cooperatives that build resilience to #climatechange
Imagine a world where local, small-scale, artisanal #fishermen are recognized and celebrated for the brave work that they do in providing healthy, wholesome, sustainable seafood to our communities.
Started in 2012 in Montauk by fisherman Sean Barrett and chef Dan Barber, Dock to Dish connects fishermen to restaurants, markets and the public through a subscription service. The program has expanded to California, Costa Rica, Canada and the legendary fishing community of Gloucester, Mass. In Los Angeles, it is run out of chef Michael Cimarusti’s sustainable seafood shop, Cape Seafood and Provisions, on Fairfax Avenue.
Dock to Dish are developing a sophisticated tracking system that will allow people to monitor the seafood from the point that it’s caught, to shore and through its transportation to the restaurant or market where it’s sold. It’s a level of transparency that will finally allow consumers to know exactly how — and from where and exactly when — the salmon and scallops and striped bass and rock fish on their plate got there.