Sick of the monotony of cooking and eating red meat and chicken, day in and day out? Hoping to step outside of your culinary comfort zone and venture into the world of seafood and all the delicious possibilities that await you? Well, we’ve got you covered! No matter what part of Connecticut you call home, or “summer home,” there is sure to be a fishmonger in your area, just waiting to help you pick out the fish that most suits your needs. Many of these locations source local and sustainably-caught fish, whether you want a flaky, white fish or a more oily fish, shellfish, or even mollusks, these fishmongers have it all! Many also offer a wide variety of pre-made meals and seafood platters that are perfect for a seafood party extravaganza. When you shop at neighborhood fish markets, you’re doing yourself, your family, small businesses, and the environment an incredible favor. Who could ask for more? Shop local fishmongers today…like right now
Launched in the spring of 2013, Ideal Fish, located in Waterbury CT, is a state-of-the-art recirculating aquaculture systems company dedicated to bringing fresh fish to local markets. As the only commercial-scale facility of its kind in the Northeast, their responsibly and sustainably raised fish gets from their waters to your kitchen within 24 hours of harvest.
While Ideal Fish has been raising branzino in its sustainable CT facility, and serving the area’s finest restaurants and grocers for several years. Now, for the first time, the company is adding salmon to its offering and providing a direct-to-consumer option for home cooks across the Northeast through www.idealfish.com. Both salmon and branzino are high in protein, omega-3 fatty acids and other important nutrients.
Toast, an all-day café will open on Church Lane in Bedford Square in late July.
Molly Healey, chef and owner, was until recently the owner of The Grateful Food company, a tri-state catering business. A classically trained chef who studied under the likes of Dan Barber, (Blue Hill at Stone Barnes) Molly is thrilled to open her first restaurant in Westport and described it to me as a “dream come true.”
While this is Molly’s first restaurant (with plans for expansion already in the works) she is no stranger to the local food scene. Many may recognize her from Walrus & Carpenter. It was there she met her husband, Charlie Gilhuly, now operations manager for The Cottage and OKO and her sous chef, Jason Weiner, also formerly of The Schoolhouse in Georgetown and The Blake in New Haven. Molly expresses her gratitude to the Waldman and Bass families who have encouraged her to follow this path and who have partnered up with her.
The Toast concept will feature a vegetarian menu with vegan options.The menu will include toasts, salads, soups and sides with fresh salmon available as an add-on for proteins for those who desire.
