In our Summer 2014 issue, writer Eileen M. Duffy explores the new world of restaurant-supported fisheries, which came to Manhattan last winter with the introduction of Dock to Dish in seven top restaurants.
With Montauk’s Dock to Dish, chefs including Dan Barber, Bill Telepan, Eric Ripert and April Bloomfield help shorten the supply chain for local and sustainably caught fish.
FreshDirect’s co-founder stalks swordfish to its source.
We caught up with one of the contributors for our upcoming travel issue to learn more abut his unique experience on a swordboat off the coast of Nova Scotia.
Blues are the new black — or, at least, an easy, plentiful local catch that you can hook up for a simple, summer dinner.
The author teaches his son to get the blues.
In 1985, the sweet, firm Peconic Bay Scallop all but disappeared. The culprit was a giant algae bloom that turned the waters of the bay a murky brown and choked out life on the sea floor, including the delicate eelgrass that the scallops fed on.
You’ve caught a mess of highly perishable fish. Now what?
Fishers Island oysters are reknowned–and beloved by New York City chefs–for their briny taste and succulent sweet meat. In our current issue, Genie McPherson Trevor, editor of Edible Rhody, introduces us to the island’s bivalves and to Steve and Sarah Malinowski, the folks who raise the island’s only export.
Fishers Island Oyster Company captures the terroir of the sea.
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.