meet the maker: Sea to Table
words by Mackenzie Wise | photo by Jennifer Johnson
“The seafood industry is broken,” says Sean Dimin, co-founder of Sea to Table. But Dimin thinks that his seafood company, which helps connect American fishing communities with seafood eaters across the country, may be able to help.
He started Sea to Table with his father, Michael, in 2009, after learning that much of the sustainable, wild-caught seafood in the U.S. is exported overseas, and that over ninety percent of the seafood consumed here is imported. With hundreds of miles to travel, and poor tracking systems, much of the fish that Americans are eating isn’t as fresh as it could be. In some cases, the fish you’re eating isn’t even what you think it is: studies released in 2014 show that over a quarter of the seafood in the U.S. is mislabeled.
As a way to get fresher fish into the hands of U.S. chefs, Sea to Table started shipping the catches of domestic fishermen directly to restaurants, and over the last decade have begun selling to university dining halls, fast-casual chains, and more recently, home cooks.
While some people are wary of frozen fish and prefer the “fresh catch” at their supermarket’s seafood counter, much of this fish was previously frozen and thawed for display. With this truth in mind, cooks are better served buying their own frozen fish and thawing it at home. Advancing technology like flash freezing has helped to ensure great seafood keeps its pristine quality, preserving flavor and nutrition. Many vessels even freeze their catch while still out at sea.
Sea to Table isn’t just committed to sourcing the best product—they’re dedicated to ensuring that their customers know exactly what they’re getting and how it got on their plate. “We maintain close relationships with all our dock and fishermen partners and, in turn, have specific and accurate information about all of our seafood,” Dimin explains. On every Sea to Table package, a customer can see where a fish was caught, how it was caught, and even the name of the fishing vessel that caught it.
Whether Northwest Pacific Cod, Wild Alaska Sockeye Salmon, or Wild Gulf Shrimp, Sea to Table’s American-caught fish make it possible to eat the best sustainable seafood while supporting local fisheries. What a delicious idea. Learn more at sea2table.com.
editor’s note: Having access to fresh, local seafood is not always a reality for all of us. We love the concept behind Sea to Table and the quality and traceability of their product. If you’d like to try Sea to Table, use code THECOASTALTABLE, for $10 OFF an order of $30 or more.
baked cod with crispy capers
- Arugula pesto
- 1 cup packed baby arugula, plus extra for serving
- Juice from 1 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon capers, drain and divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
- 1 Pack Sea to Table Northwest Pacific Cod
- Make pesto. In a food processor, combine arugula, lemon juice, mustard, and 1 teaspoon capers and season with pepper. Slowly pour in 1/4 cup olive oil and pulse until combined. Set aside.
- Preheat oven to 400°F.
- Pat dry fish fillets really well with paper towels. Place fish in center of a piece of aluminum foil and coat each piece with 2 tablespoons olive oil. Season both with salt and pepper. Bake for 15-20 until cooked through and flaky.
- Meanwhile, make crispy capers. In a small non-stick pan, heat remaining 1 tablespoon olive oil over medium heat. Add remaining 1 tablespoon capers and carefully cook until crispy, 2-3 minutes (do not walk away as they will cook quickly). Once crispy, remove and place on a paper towel-lined plate.
- Divide fish among serving plates and top with some pesto. Add a handful of arugula and drizzle with a bit of olive oil. Top with crispy capers and serve.
This post is sponsored by Sea to Table, but all opinions are our own.