8/4/2023 0 Comments Seamores dumbo![]() It comes from an inland fish farm that doesn’t impact the river system, it doesn’t impact any wild habitat, they don’t need antibiotics because the environment is heavily controlled. Steelhead is like a cousin of salmon, it tastes just like it, I personally think it’s really hard to tell the difference, and the sustainability angle is that it comes from just two hours north, in Hudson, New York. We have steelhead on our menu now, for example, and have completely removed salmon. Originally we were only focusing on wild fish, but as fish farms have become more sustainable, we've added more of these items to the menu. This definition has allowed us to shift to farming perspective. I think that’s where we really need to grow if we’re going to continue to talk about sustainability. We make sure that when fish are fished, the environment is not harmed in the process. We also recognize that sustainability is something so much broader than just the fish and the habitat it has to do with fisherman’s rights and making sure that we’re helping local businesses. What that means is all of our wild fish comes from stocks that are stable or growing, and all of our farmed fish comes from sustainable fish farms. ![]() Our definition of sustainable seafood is in line with seafood watches. I think that’s where the sustainability branding for Seamore’s came about was focusing on local and fresh fish, and then it just made sense to go with that.Ĭan you go into more detail as to what it means when your seafood is “sustainably caught”? ![]() You can great all of these creative and amazing dishes with all these types of fish that people might not be familiar with. It was a game changer: you can get porgy in a sandwich, blue fish in a paté, etc. For us, local doesn’t have to mean just New York, but it does mean the East Coast. That just happens to be sustainable in so many ways in comparison to all the other types of fish that we could be procuring, and that message grew once we realized that we could have 30 different kinds of local fish on the menu. It started off with a want for local, good quality fish. ![]() Michael's partnership with Greenpoint allows us to get it straight from our wholesaler to our restaurant. Greenpoint Fish and Lobster connects fishermen directly to restaurants, cutting out the middle distributor and ensuring quality. The owner Vinny Milburn is a fifth generation fishmonger from Boston, who saw a need for quality seafood in NYC. He decided to partner with Greenpoint Fish and Lobster, a wholesale fishmonger and restaurant. But in understanding the seafood supply chain, he realized he wasn’t going to be able to do that without making it sustainable. Michael Chernow started Seamore’s in 2015 with the idea to bring the fish taco to New York. What is the Seamore’s story? How did Seamore’s start their journey with sustainability? ![]()
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