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.