Once Sourced Out-of-State, Shrimp From New York Is Becoming a Status Ingredient at New York Restaurants | Eater NY
"I learned Dock to Dish began in 2012 as a Montauk-area fish CSA and grew to source local seafood for fine dining before pausing during the pandemic; it was then purchased by K.C. Boyle in partnership with seven Long Island fishing families, chef Hugue Dufour and others, and has just relaunched. The company is hyper-focused on Montauk product—most notably the royal (Montauk) red shrimp caught near 3,000 feet, prized for a gorgeous dark-red color and a delicate, sweet flavor—and also brings in local fluke, black sea bass, tilefish and summertime tuna and mahi. Dock to Dish now supplies more than 30 mostly fine-dining partners (including Per Se, Four Horsemen, Frenchette and Cervo’s) and operates a direct-to-fishermen model that can guarantee higher, often about 20% better, pay for fishermen and immediate payment at the dock, while requiring participating restaurants to be nimble because supply changes frequently." - Melissa McCart
