Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
In our current issue, Amy Zavatto takes us behind the scenes at Esca with Chef David Pasternack, a man who wields a reel and a knife with equal ease.
We were pleased years ago when Whole Foods launched sustainably-minded color-coding at the fish counter, as per the Blue Ocean Institute. Starting April 22 the grocer is phasing out the red-flagged fish altogether.