Dock to Dish

Our programs connect small-scale fisheries to their nearest regional communities through sustainable seafood sourcing cooperatives. Know Your Fisherman®

Our Members join up by subscribing for a “season” of local seafood, and in turn they receive a set weekly share of fish or shellfish that we have harvested personally. We seek to reconnect the coastal communities to their food system, encourage sustainable fishing practices, and strengthen relationships between fishermen and other communities. Our goals:
• Establish a transparent chain-of-custody

from dock to dish;
• Increase access to premium, locally harvested, sustainable seafood;
• Ensure that fellow fishermen receive a fair price for their catch that reflects the value of their work;
• Engage fellow fisherman and community members in more robust, viable, local food systems;
• Provide a framework through which small-scale fishermen and members of our cooperatives can collaboratively steward our marine resources to ensure future generations will be able to do the same.

09/16/2025

Thank you so much to Capt. John and First Mate Deena on the F/V Shinnecock Star! Over the last two weeks Dock to Dish has taken nearly 40 chefs out fishing. This has served as a valuable opportunity to show our partners in part what a day on the water entails. Thanks to Captain John (best fluke fisherman on Long Island) we had a steady pick of doormats, and an extra thanks to Deena who spent hours filleting sea robins for team. Next we’re going to get the fishermen into some of our kitchens. Lots to look forward to here. Can’t wait to do more trips next year. Thanks to all who participated.

nyc and.tollner

08/18/2025

Honored to be included in this dinner with our friends at and .

September 19, 2025//Link in bio

08/07/2025

Nothing makes us happier than keeping local fish on local plates, and this summer we’ve been doing just that with chef partners across the South Fork. Thank you chefs, for celebrating the freshest seafood and supporting the fishermen who call these waters home. Here are some of our favorite dishes from our friends in The Hamptons and Montauk:

-Black Sea Bass Divorciado at
-Fluke Crudo at
-Royal Red Shrimp Mafalde at
-Poached Whelks at
-Pickled Mackerel at 0

08/02/2025

Over the last two weeks, our chef partners have been showcasing something truly special: Atlantic Opah! Also called Moonfish, it is the ONLY warm-blooded fish, meaning it regulates its body temperature to be warmer than the surrounding water. Opah has 3 unique cuts of meat, making it an extremely versatile but challenging fish for chefs. The belly, top loin, tail, and abductor all have vividly different colors and textures. This fish is a rare treat on the East Coast, and seeing it featured on some of our favorite menus has been nothing short of exciting.

We are grateful to work with chefs who embrace the full diversity of our oceans, celebrating each unique catch with creativity and care. If you’re able to stop by , , , or let us know!

07/15/2025

We are thrilled to be supporting our friends at and supporting Edible Schoolyard NYC!

Tickets are still available for this exciting rooftop BBQ. Come eat, drink, and support a great cause.

100% of proceeds from the event will go to Edible Schoolyard NYC.

05/15/2025

🐡🔥Blowfish Tails and Roe Sacs are landing TONIGHT from our fishermen friends out in Montauk! These beauties don’t come around often. And yes, they’re as special as they sound.
Ever heard them called “chicken wings of the sea”? Once you try them, you’ll understand why. Blowfish tails are meaty, tender, and delicately sweet. The thick central bone and flaky meat make eating them reminiscent of a chicken wing. Enjoy them dredged in seasoned flour and fried until golden: crispy on the outside, juicy on the inside. Eat them right off the bone with a squeeze of lemon or a little dipping sauce.

The roe sacs? A true delicacy! Ask us for prep tips if you’re feeling adventurous.

05/14/2025

We were thrilled to see Chef Delfin of showcasing Boca Negra in such an elegant and thoughtful way. This unique species was one of the first offerings in our , and this presentation is a reminder of the delicious potential that lies in often-overlooked catch.

Boca Negra rarely makes it to the spotlight, but in the hands of chefs like Delfin, it’s elevated into something truly memorable. We are grateful to see this kind of care and intention brought to species that deserve more attention on the plate.

We also want to shout out the LeAnn Rimes track playing in the background. Chill music sets the tone for a chill kitchen!

05/01/2025

We’re so excited to see our Montauk Royal Red Shrimp featured not once, but twice in favorite dishes this April! 🦐💥

It's always fun to see the versatile ways that our chef partners bring these Shrimp to live. What other seafood could be described as “soft and slippery” in one dish, and praised for its “subtle seafood flavor” in another? That’s the magic of Royal Reds: not just sustainable, but buttery, delicate, and completely unforgettable, no matter how they’re prepared.

04/24/2025

Chef Raj showing off something seriously special at Hearth: a stunning dish featuring whiting (aka silver hake)!

We recently asked our fishermen, “What’s the most helpful thing we can do for you?”
Their answer: “Sell more whiting!”
So here we are—bringing this incredibly abundant, local fish to the spotlight it deserves.

Whiting is soft, sweet, and similar to cod—but even more sustainable. It’s time we give it the love it deserves.

04/15/2025

Check out the team at representing! Chef Harry proudly wears his Dock to Dish hat while Chef Seth presents a beautifully fresh Striped Bass — a true highlight of our local waters. As the spring migration progresses, Striped Bass availability will become increasingly limited in the coming weeks. However, we anticipate their arrival in Montauk waters by mid-May. Until then, we’ll be celebrating every opportunity to work with this exceptional fish.

04/10/2025

Ever seen a blue lobster? These crustaceans get their color from a genetic mutation that causes them to produce an excessive amount of a protein called crustacyanin. It’s estimated that only 1 in 2 million lobsters are this stunning shade of electric blue!
Also, meet the cull lobster: this is what we call lobsters that have lost one or both claws. A perfect addition to your menu when all you really need is uniform tail meat. This particular ""1 in 2 million"" lobster is on it's way to Chef Andrew and his team at

03/16/2025

Bycatch Box Brilliance from Chef Ned! Every week he brings the very best of the Atlantic Ocean straight to your plate with dishes like this stunning Surf Clam. Marinated in chili oil and perfectly balanced with crisp cucumbers, shredded wood ear mushrooms, scallions, and ginger—this dish is a masterclass in flavor and sustainability. A true fisherman at heart, Chef Ned has been a Dock to Dish supporter since day one. Surf Clams found their way into our Bycatch Box as what we call an ""overabundant species." Surf clams are actually one of the most abundant clams off of the North American Atlantic, and are incredibly overlooked. They are known for their sweet flavor and impressive two-thirds weight yield.

Address

Montauk Harbor
Montauk, NY
11954

Website

http://www.docktodish.com/

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