Know Your Seafood, Know Your Fisherman, Know Fresh

Photo by Robert Parente
Photo by Max Holland
Photo by Max Holland
LAYING GROUNDWORK Chris Holland and Sean Barrett (in baseball cap) at the Fulton Fish Market in the Bronx. “9 0% of the seafood in this country is imported from overseas, and half of it is from under-regulated, often dangerous, aquaculture sources," says Barrett. “We believe people have a right to know who caught their seafood, as well as when it was caught and how it was caught."
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Photo by Robert Parente
Partner Tony Osborn bags and labels stone crab claws, mutton snapper, Key West pink shrimp, grouper and other local seafood for customers to pick up as part of their weekly share. It's local, unlike some other seafood served in the Keys, says Holland: “Frozen mahi mahi from Ecuador and North Africa is available in Key West restaurants 12 months a year." Bright red peel-and-eatshrimp and tilapia are farm-raised in Thailand, he adds.