Captain Terry Wallace came on the scene with Dock to Dish in the summer of 2017 with a load of pristine large squid. Captain Wallace is well known for bleeding and icing his fish in onboard cooling vats that contain a mixture of cold ocean water, crushed flake ice and kosher salt. This technique suspends the fish in an icy slurry bath and prevents them from being bounced around and damaged in transport, and it also quickly put his fish into rigor mortis that greatly helps to maintain their pristine condition.
At Dock to Dish Montauk we have pioneered unique community-based seafood sourcing programs which provide forward-thinking chefs and members of our cooperatives with direct dock access to incredibly fresh, wild, sustainable seafood that is accurately curated and fully trackable and traceable to the source of origin and fisher who harvested the haul. Dock to Dish Montauk is a strictly supply-driven, membership-based model which was founded by a crew of veteran seafarers who launched the original Community Supported Fishery program of New York State; and then established the first Restaurant Supported Fishery program in North America.
We really do appreciate you taking the time to do this.