Got oysters? Brooklyn does.
Using all the tech and social-media tricks on offer, the father-sons enterprise connects chefs directly to fishermen by acting as a digital clearinghouse — with no warehouse.
Togue Brawn of Maine Dayboat Scallops is bringing the freshest Maine scallops to New York for a tasting at the Brooklyn Kitchen.
Mark Usewicz and Bianca Piccillo, the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden, are winning hearts (and stomachs) with their weekly deliveries of spectacularly fresh seafood.
Squid tastes great just about any way you serve it, whether boiled, grilled or fried. Flexible in the kitchen, abundant in the water–what’s not to love?
And it makes for some righteous oysters.
You’ve caught a mess of highly perishable fish. Now what?
How Americans developed a taste for one of the greenest ingredients in the sea.
Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
In our current issue, Rachel Wharton takes us to the water’s edge to meet Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, who delivers super fresh Rhode Island catch directly to prestigious city chefs.
Gabe the Fish Babe, aka 27-year-old fishmonger Gabrielle Stommel, delivers super fresh Rhode Island catch directly to prestigious city chefs.
Adventures in catching, and safely eating, fish from the East River.