Like many others, fishermen in the Northeast are feeling the effects of the hurricane and struggling to get back on their feet. Many chefs have made a commitment to help New England fishermen by serving local seafood. As Jared Auerbach, Massachusetts fisherman and dock owner explains, "The East Coast got hit really hard this week and there are a lot of people who are hurting. Instead of using imported fish, lets all put our money where it's needed most." It's always a good time to eat and buy local New England fish, but now, even more so. Ask your fish purveyor what's local and fresh, and as diners ask your server where your fish was caught.
The Dressing Room restaurant was one of the first to respond when Sea to Table, (an organization that partners with local fishermen from small-scale sustainable wild fisheries), asked for support. Chef Jon Vaast decided to menu hake from the Gulf of Maine, baked with a sunchoke puree, swiss chard, brown butter, and a red wine reduction. Chef Bill Taibe continues to do the same at The Whelk where he has been committed to sourcing local fish since they opened their doors.
Now, more than ever, is the time for the food community to come together to help local fishermen and producers. The New York Times outlined the local seafood industry's situation and there is further coverage here on the Huffington Post.
Sea to Table works directly with local fishermen in New England and throughout the country, delivering fresh fish direct from the dock the next day to chefs across the U.S. Check out sea2table.com or @sea2table on Twitter for further details.