Meet Your Fishermen

By Edible South Florida | February 17, 2015
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Bringing in lobster and stone crabs
Bringing in lobster and stone crabs

Wayne and Ben Disdier, father and son, are third- and fourth-generation fishermen in Key West. They’re now bringing their haul of spiny lobster and stone crabs for Dock to Dish, the community-supported seafood market that launched this past weekend (Read the full story in our winter issue). At the event, they were joined by other Keys fishermen who will work with Dock to Dish, providing fresh seafood to consumers in Key West and soon to restaurants in the Keys.

Fresh Key West shrimp
Fresh Key West shrimp

“We’ve been looking for something like this for a long time,” said two seasonal Key West residents who signed up for the service, adding that it doesn’t make sense that it’s so difficult to find local seafood because much of it is shipped overseas. In addition to lobster and stone crabs, commercial fishermen harvest shrimp, kingfish, Spanish mackerel, red grouper, and mangrove, yellowtail and mutton snappers.

Partner and restaurateur Chris Holland
Chef and partner Paul Menta
Fresh peel-and-eat Key West shrimp
Photo 2: Partner and restaurateur Chris Holland
Photo 3: Chef and partner Paul Menta
Photo 4: Fresh peel-and-eat Key West shrimp

Launched by partners Chris Holland, Paul Menta and Tony Osborn, Dock to Dish is the first expansion of the program co-founded in Montauk, New York, by Sean Barrett. “It is the first step in what we intend to develop into a statewide enterprise involving commercial fisherman, consumers and restaurateurs, all rallying behind a cause that is focused on increased access to locally harvested sustainable seafood and the promotion of good health,” he says.

The Florida principals hope to offer Dock to Dish soon in Key Largo and Miami. Residents can sign up here.

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