We talk to Dock to Dish about tech’s ability to help improve transparency and traceability.
The network began six years ago with a small handful of community-supported fisheries and has grown to include over 75 seafood businesses nationwide.
Whether you’re a rookie or a pro, uncork a nice white and try these recipes curated by a longtime city cook.
Every fish can be traced directly to the fishing boat that landed it.
Launched this past June, the app enables restaurants and bars anywhere in the country to upload their daily menus.
We caught up with Paul Greenberg in anticipation of Edible Institute 2014.
White wine and seafood have become as synonymous as peanut butter and jelly or oreos and milk. But at Extra Fancy, they are making the case for beer with your favorite fish and crustaceans.
Get ready for a seasonal seafood festival where you get to stroll among chefs plying gazpacho oyster shooters, bluefish sliders, New York squid and all manner of fish-forward awesomeness, alongside New York beers, on the beautiful Hudson River waterfront in lower Manhattan.
Hungry? Our events calendar has loads of Edible events around the city, like this Sustainable Seafood Supper Club at Brooklyn Commune. Here’s what’s happening this week.
Ask an Italian about the Feast of the Seven Fishes and you’re likely to get a lot of blank stares. But ask them what they eat on Christmas eve and the answer will be a resounding, “Seafood!” This meatless meal varies from family to family and village to village, but as per tradition, there is always a lot of fish.
Each $198 share is 12 lbs of wild sockeye caught by hand in small, 20-foot-long boats by a Brooklyn winemaker and his family and delivered as vacuum-sealed and flash frozen, hand-cut fillets.
For Italians, Christmas Eve means seafood.