Some 65 percent to 80 percent of the seafood consumed in the United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network. ...
Because of its small size and flexible menu, the restaurant can hand-sell supremely fresh seafood that's delicious but traditionally overlooked, such as mackerel and skate. ...
This startlingly inefficient path seems as if it should be an aberration, but it's standard in the United States, where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant, in far worse shape for the commute ...
Maybe - a week or more later - an even smaller portion, far less fresh, could make its way back to Long Island stores and restaurants. (Or so one hopes. What's labeled Long Island seafood might come from any number of places ...
For chefs and home cooks, this means that finding truly fresh, local wild seafood is getting a little easier - at least for anyone willing to wade past the deluge of imported farmed salmon to find it. ...
Togue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement. ...
For decades, Day Boat Fresh was one of only a handful of options for chefs around the country who wanted this kind of rarefied seafood. But, working largely alone, Ms. ...
In New Orleans, Porgy's Seafood Market buys all its seafood - to sell at its retail counter and serve at an adjacent restaurant - from local fishing boats ...
Yet while that may work for restaurants, getting home cooks to try something new is another thing entirely. ...
topThis startlingly inefficient path seems as if it should be an aberration, but it's standard in the United States, where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter...
topThis startlingly inefficient path seems as if it should be an aberration, but it's standard in the United States, where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant, in far worse shape...
topBecause of its small size and flexible menu, the restaurant can hand-sell supremely fresh seafood that's delicious but traditionally overlooked, such as mackerel and skate
topThis startlingly inefficient path seems as if it should be an aberration, but it's standard in the United States, where seafood is routinely trucked hundreds of miles...
top... small size and flexible menu, the restaurant can hand-sell supremely fresh seafood that's delicious but traditionally overlooked, such as mackerel and skate.
topIn New Orleans, Porgy's Seafood Market buys all its seafood - to sell at its retail counter and serve at an adjacent restaurant - from local fishing boats
topIn New Orleans, Porgy's Seafood Market buys all its seafood - to sell at its retail counter and serve at an adjacent restaurant - from local fishing boats
top... means that finding truly fresh, local wild seafood is getting a little easier - at least for anyone willing to wade past the deluge of imported farmed salmon to find it.
topFor decades, Day Boat Fresh was one of only a handful of options for chefs around the country who wanted this kind of rarefied seafood. But, working largely alone, Ms.
topFor decades, Day Boat Fresh was one of only a handful of options for chefs around the country who wanted this kind of rarefied seafood. But, working largely alone, Ms
topFor chefs and home cooks, this means that finding truly fresh, local wild seafood is getting a little easier - at least for anyone willing to wade past the deluge of imported...
top... imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network.
top... consumed in the United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network
top... United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network
top... its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network.
topMaybe - a week or more later - an even smaller portion, far less fresh, could make its way back to Long Island stores and restaurants. (Or so one hopes. What's labeled Long Island seafood might come from any number of places
topTogue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement.
top... Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement.
topTogue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement
topTogue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement
topTogue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the growth of farm-to-table movement
topTogue Brawn, who also sells fresh Maine seafood direct to consumers through two companies, Dayboat Blue and Downeast Dayboat, likens the increasing demand to the...
top... percent of the seafood consumed in the United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and a founder of the Local Catch Network
topSome 65 percent to 80 percent of the seafood consumed in the United States is imported, while the country exports much of its seafood (worth about $5 billion in 2023), said Joshua Stoll, an associate professor of marine policy at the University of Maine and...
topThe more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world
topWells and Houseman, get to offer local specialties like exceptionally fresh royal red shrimp and blood clams.. . "We want to wage war on branzino and Chilean sea bass," said K.C.
topThe more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world
topWells and Houseman, get to offer local specialties like exceptionally fresh royal red shrimp and blood clams.. . "We want to wage war on branzino and Chilean sea bass," said K.C
topWells and Houseman, get to offer local specialties like exceptionally fresh royal red shrimp and blood clams.. . "We want to wage war on branzino and Chilean sea bass," said K.C
topAt fish counters across Long Island, imported salmon fillets glisten in greater profusion than local mackerel and black sea bass.. . Just a year ago, Mr. Stevens would have thrown those pristine blood clams and limpets into the sea
topThis startlingly inefficient path seems as if it should be an aberration, but it's standard in the United States, where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant,...
top... where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant, in far worse shape for the commute.
topThe more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world
topThe more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world
top... where seafood is routinely trucked hundreds of miles to centralized dealers, changing hands four or five times before ending up at a local fish counter or restaurant, in far worse shape for the commute.. . But late last year, Mr. Stevens found a workaround by sending his clams to Dock to Dish, one of a growing number...
topOn a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat
topOn a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat
topOn a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat
topStevens would have thrown those pristine blood clams and limpets into the sea. "No one wanted them," he said.. . The more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers...
topAmong the usual littlenecks and cherrystones were delicacies that would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor
top... cherrystones were delicacies that would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor.
top... and cherrystones were delicacies that would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor.
top"No one wanted them," he said.. . The more popular parts of this catch (littlenecks, cherrystones, black sea bass) would be trucked to dealers at the Hunts Point wholesale market in the Bronx, then sent for processing (often overseas) and sold all over the world
top... would make chefs swoon: sweet, plump razor clams; vermilion-fleshed blood clams; and dainty limpets (also known as slipper snails) with their inimitable saline, buttery flavor.
topInstead, at restaurants in nearby East Hampton, you'll find pasta topped with Manila clams from the West Coast and shrimp cocktail with red shrimp from Argentina.
topInstead, at restaurants in nearby East Hampton, you'll find pasta topped with Manila clams from the West Coast and shrimp cocktail with red shrimp from Argentina
topOn a cold, windy February morning on Shinnecock Bay, on the South Fork of Long Island, N.Y., Ricky Sea Smoke fished for clams from the back of his 24-foot boat.
topInstead, at restaurants in nearby East Hampton, you'll find pasta topped with Manila clams from the West Coast and shrimp cocktail with red shrimp from Argentina.
top... fresh seafood that's delicious but traditionally overlooked, such as mackerel and skate.. . Like many high-end New York restaurants, Place des F tes gets much of its fish from small dealers who work outside the usual system, like Sue Buxton of Day Boat Fresh in Stonington, Maine
topBecause of its small size and flexible menu, the restaurant can hand-sell supremely fresh seafood that's delicious but traditionally overlooked, such as mackerel and skate.
topLike many high-end New York restaurants, Place des F tes gets much of its fish from small dealers who work outside the usual system, like Sue Buxton of Day Boat Fresh in Stonington, Maine.
top... New York restaurants, Place des F tes gets much of its fish from small dealers who work outside the usual system, like Sue Buxton of Day Boat Fresh in Stonington, Maine.
topBuxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants overnight
topStevens can bring in even more treasures, like scallops, squid, blue crabs, striped bass, mackerel and skate.. . But almost none of them are available locally
topStevens can bring in even more treasures, like scallops, squid, blue crabs, striped bass, mackerel and skate.. . But almost none of them are available locally.
topBuxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants overnight
topStevens can bring in even more treasures, like scallops, squid, blue crabs, striped bass, mackerel and skate.. . But almost none of them are available locally.
topBuxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants overnight
topBuxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants...
topBuxton has been supplying chefs like Jean-Georges Vongerichten and Thomas Keller for more than 25 years, buying peekytoe crab, scallops and lobsters directly from local fishing boats, and shipping it to restaurants overnight
topLike many high-end New York restaurants, Place des F tes gets much of its fish from small dealers who work outside the usual system, like Sue Buxton of Day Boat Fresh in Stonington, Maine