Weekly Fish Reports

Sea to Table's Weekly Fish Report provides weekly information on landings and species availability from each of our partner fisheries.


Things heating up

August 24, 2014

This year recorded the Earth's warmest June on record since instrument data began in 1880. The global oceans were not just the warmest on record for June, but they also broke the all-time record for how unusually warm it was. February 1985 was last month that temperatures were below the 20th century average. “People under the age of thirty have not lived in a world without global warming," said Michel Jarraud, of the U.N.'s World Meteorological Organization.

The effects of climate change will affect myriad changes on eco systems and human systems alike. Not only have New England cod sought refuge in the colder waters off Greenland, but the world’s largest fish market may be on the move. The 57 acres of Tokyo’s legendary Tsukiji Market is being eyed by MGM Resorts International as the site for the world’s largest casino. 

Change is always challenging, but not always bad. People want transparent connections to the source of their food that long and convoluted supply chains can not provide. Shortening the distance between producers and consumers is a key concept in fixing our broken industrial food system. The ability to know who grew your tomato or who caught your fish is a step in the right direction.

Beaufort, North Carolina Summer Flounder at MAS Tapas
Cape Cod Surf Clams and Periwinkles at Patowmack Farms

Two of our favorite Virginia chefs were recognized this week for all the delicious work they do. Tomas Rahal’s MAS Tapas was rated Charlottesville’s best restaurant for the fourth year running, and Tarver King’s Patowmack Farm featured in both Modern Luxury and the Washington Post. Well deserved shout outs for these great chefs and excellent folks.

The trend of diners wanting to eat more and varied healthy seafood continues to grow.  Man is not the only fan of fish, as we know the favorite food of Alaskan bears. But talk about man bites dog(fish); watch this video of a Goliath Grouper swallowing a shark whole.

All the best,
from the Dimins and the Sea to Table team


 

Sharks, Salmon and Smarts

August 17, 2014

Shark Week has become an annual obsession with one of the planet’s most magnificent marine creatures. The quest for shark fin soup has caused a worldwide decimation of shark populations, and the large apex predators are threatened everywhere. With more than 270 species, some shark populations are thriving. MSC certified Atlantic Spiny Dogfish, a delicious flaky white fish that is underloved in the US but the favorite for fish and chips in the UK, was recently reported to be far more prevalent in the Gulf of Maine than previously thought. Conservation efforts are improving, and over the past 30 years the advent of the EPA and the Clean Water Act have had such a positive effect in the waters about NYC that local sightings of Great White Sharks and Humpback Whales have been in numbers not seen in more than a century.

Humpback Whale off the beach near Coney Island (photo:Artie Raslich/Gotham Whale)
Virginia Chef Sebastien Agez visited Cape Cod and sent us this photo of dogfish at the dock in Chatham, MA

North to Alaska, the world’s greatest salmon run exceeded expectations this year with over 82 million fish landed by the end of July, 10 million more than in 2013. The threat to Bristol Bay by the Pebble Mine still looms and our friends in the bay have asked all of their friends to speak out. In British Columbia, near the headwaters of the Fraser River salmon run, was built a much smaller open pit mine which, despite assurances of safety, had a serious accident earlier this month. The Mount Polley Mine’s tailings pond breach of five million cubic metres of contaminated waste was called a ‘massive environmental disaster’. The damage to the current sockeye run is still being gauged, not to mention the future of the spawning grounds.

Aerial view shows damage caused by tailings pond breach on Lake Polley, B.C. on August 5, 2014 (photo:THE CANADIAN PRESS/Jonathan Hayward)
Bristol Bay Sockeye served by Chef Lonnie Zoeller at Vinoteca in Washington, DC

It is universally accepted that fish is good brain food, and a new study found that people who regularly eat fish have more voluminous brains than those who do not.  What we may not realize is that fish may be far more intelligent that formerly thought. This video has us scratching our heads.

All the best,
from the Dimin Family and the Sea to Table team


 

FedExd Fish

August 10, 2014

As the world quickly evolves, long standing distribution models are becoming obsolete. People want a direct connection with the things they buy, and they want it fast.

When it comes to fish, nothing tastes better than the fish you caught yourself. Second best is to ride your bike down to the dock and buy a fish from a fisherman you know and trust. If neither of those options are readily available, working with Sea to Table is a pretty good alternative.

Levering the power and efficiency of third party logistics is creating value in many markets. When one is able to identify seafood from a trusted source, the challenge is getting it efficiently from the dock to your kitchen. No one is better at this than FedEx. When a chef wants fish that only swims in distant seas, the fish needs to travel by air to arrive in pristine condition. FedEx Express service is able to deliver a package overnight as efficiently as possible from point to point over great distances. If the fish you want is now swimming in waters less than about 300 miles from where you are, FedEx Next Day Ground system can have it in your kitchen tomorrow at the lowest carbon footprint and the lowest cost. And because our model removes so many links from the supply chain, we are able to both get a better price for the fisherman and deliver a truly superior product next day direct to your kitchen without a premium price.

Grahame Nicolson with Sockeye Salmon in Bristol Bay, AK
Kevin O'Malley with Fluke in Montauk, NY

Sustainability is a three legged stool.  It is not just about the fish, but also about the fishermen and the traditional fishing communities they support. By creating a more direct market we drive more value into those communities, and by shortening the supply chain we can deliver superior product to our chef partners on a neutral cost basis. This is a win-win situation that makes us proud.

All the best,
from the Dimins and the Sea to Table team


 
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