The idea behind Dock to Dish’s strategy isn’t only about giving big-name chefs access to high-quality seafood. What Barrett’s doing is reversing the traditional order of supply and demand: Instead of chefs placing orders for sea bass or tuna or cod, small-scale fisherman catch whatever they think is best for the environment (and in the best condition to serve at restaurants). Then, each Wednesday, Barrett delivers a grab bag of fish (just like a CSA) to the chefs — less than 24 hours after the boats dock. For the service, he charges restaurants $3,000 per month for a minimum of 300 pounds of fish. Chefs don’t know what they’re getting until the day before the fish arrives, but Barrett’s system manages to cut out middlemen and get seafood that’s as fresh as possible. “In America, there’s an industrialized method of the chefs telling the fishermen what they want, which is backwards, in my humble opinion,” he says.
Read the rest on Grub Street.