D2D™ Fish School Event to Focus On 'Consumer Reports' Magazine's Frightening Finding that Imported Shrimp Poses a Bacterial Health Threat to Consumers

The growing health threat posed to unsuspecting American consumers by 90% of the shrimp they are consuming will be addressed head-on at D2D’s second Fish School event taking place on July 23, 2015 from 6:00PM until 7:30PM at 3101 North Roosevelt Boulevard, Key West, FL, adjacent to the IBIS Bay Beach Resort and The Stoned Crab restaurant.

“This Consumer Reports magazine study places a microscope on the disturbing reality of imported shrimp which, unfortunately, is what the vast majority of Americans eat,” said D2D co-founder Tony Osborn. “Through the D2D program and, specifically, our upcoming Fish School event, we aim to both educate our Key West community on the dangers of consuming farmed, imported shrimp and offer a far safer, healthier, and local alternative in Key West Pink Shrimp.”

According to the Consumer Reports article, Americans eat, on average, 4lbs of shrimp per year. However, despite this internal demand for shrimp, 94% of shrimp consumed in the States is imported from poorly regulated and unsanitary international fish farms. As a result, when this imported, farmed shrimp arrives at American ports, it’s often coated with both dangerous bacteria and antibiotics. However, while it’s illegal to import bacteria and antibiotic-infested shrimp, the FDA has the capacity to test only .7% of this shrimp and, as a result, the majority of it enters the American seafood supply chain.

Specifically, the referenced study tested 342 samples of frozen shrimp – 284 raw samples and 58 cooked samples – purchased at large chain supermarkets, big-box stores, and “natural” food stores in 27 cities across the country. The study discovered that 16% of the cooked shrimp and 60% of the raw shrimp contained harmful bacteria such as vibrio, staphylococcus aureus, E. coli, listeria, or salmonella. Even more alarming is that 11 samples contained illegal antibiotics, used by foreign fish farmers to preserve their stock. According to the Consumer Reports article, Americans eat, on average, 4lbs of shrimp per year. However, despite this internal demand for shrimp, 94% of shrimp consumed in the States is imported from poorly regulated and unsanitary international fish farms. As a result, when this imported, farmed shrimp arrives at American ports, it’s often coated with both dangerous bacteria and antibiotics. However, while it’s illegal to import bacteria and antibiotic-infested shrimp, the FDA has the capacity to test only .7% of this shrimp and, as a result, the majority of it enters the American seafood supply chain.

“While the dangers of imported, farmed shrimp is clearly an American problem, it is not one without a solution,” offered Bill Kelly, Executive Director of The Florida Keys Commercial Fishermen’s Association. “Our local waters are abundant with the freshest and most delicious shrimp in the world – Key West Pink Shrimp. However, our community needs to understand that not all shrimp are created equally and that when you buy local, fresh shrimp, you are assured they are healthy. It’s as simple as that.” 

The July 23rd D2D Fish School event, and the D2D program in general, aims to turn the tide of the American seafood industry in favor of local shrimp and away from mostly unregulated farmed and imported shrimp. “The upcoming Fish School event will be forward-thinking. We will certainly discuss the frightening findings of the recent Consumer Reports study, but we will also discuss what can be done to force the FDA to address this issue legally. As Key Westers, we have a perfect solution: buy local, fresh, and delicious Key West Pink Shrimp that just came off a local shrimp boat,” said D2D co-founder Paul Menta. “What’s more, local restaurant member chefs will be conducting whole shrimp cooking demonstrations that night and attendees can sample the safest and healthiest shrimp in the country, all while enjoying beer, wine, and a Key West sunset. It’s an ideal way to spend an evening.”

For more information, visit keywest.docktodish.com, facebook.com/docktodishkeywest, and twitter.com/d2dfish.

Florida's First Community Supported Fishery and Seafood Market Takes Center Stage at the 2015 Aspen Ideas Festival

Florida is taking center stage in a new documentary that premiered at the 2015 Aspen Ideas Festival. A documentary series focused on the "Idea Economy" features Dock to Dish Key West (D2D™), Florida's first Community Supported Fishery (CSF) and Community Seafood Market (CSM), as one of three forward-looking enterprises singled out by multi award-winning documentary filmmaker Alison Klayman for the contributions the company is making to seafood sustainability, consumer health, and the livelihoods of Florida's commercial fishermen.

“We are extremely proud to have been selected by Klayman for the ‘Idea Economy’ documentary series,” D2D co-founder Tony Osborn said today. “Our inclusion proves that, together with our commercial fishermen, we do have the power to ‘rock the boat’ in the seafood industry. It’s exciting that a small company from a small town has the power to make a difference. This documentary provides our cause, mission and method with invaluable exposure on a national scale.”

HP Matter partnered with Klayman to develop a film series, “The Idea Economy”, that highlights the technology behind some of today's businesses that are disrupting and challenging the status quo in their respective industries. Each documentary explores the vision, passion and technological infrastructure of these companies that cultivates a need to change the world. In addition to D2D, the two other companies featured in the film series – which premiered on June 29th at the Aspen Ideas Festival – include Vimeo and One Kings Lane.

The Aspen Ideas Festival is the nation's premier, public gathering place for leaders from around the globe to discuss issues that shape our lives and challenge our times.

The documentary explores how D2D is disrupting the traditional fishing industry’s status quo and developing a sustainable system enabled by instant communication. Delivering fresh fish daily, according to the documentary, requires precise tracking of inventory and a communication platform for fisherman and customers. D2D’s model relies on the instantaneous sharing of information between fisherman and seafood market, seafood market and restaurant, and seafood market and consumer. “Each day, individual members and restaurants receive texts and emails alerting them on the catch of the day for purchase,” Paul Menta said. “D2D’s model begins and ends with mobile communication- and it’s working.” Mr. Menta participated alongside the film’s director Alison Klayman and Hewlett Packard’s CIO Ramon Baez in a discussion panel with an invitation-only audience of 700 attendees.

In the six short months since its founding in February of 2015, over 200 individual and restaurant members have signed up to purchase seafood from the market. “We’re so excited to share locally caught, sustainable American seafood with our customers because it’s the safest and healthiest catch in the world,” co-founder Chris Holland emphasized. “By utilizing communication methods, we’re raising the quality of seafood sold in Florida. We’re also improving the livelihood of local fisherman, who are now provided with both consistent work and a higher per price per pound compared to the fishing conglomerates exporting our delicious Florida fish overseas.”

While D2D has experienced immense success in Florida, the documentary brings the state’s first community supported fishery and seafood market to national attention — a goal that Holland strives for. “I want sustainable seafood or, as we call it – sea-stainability – to be at the forefront of everyone’s minds,” he said. “This documentary elevates our mission beyond what we’ve established in Florida.”

Dock to Dish Set to Host Monthly "Fish School" Events to Educate Key West Community About the New Age of Healthy, American, Sustainable Seafood

Underscoring its commitment to help the community learn about the many lesser-known, more affordable, but still great tasting fish species that are plentiful in the waters throughout the Florida Keys, Dock to Dish Key West, in conjunction with the Florida Keys Commercial Fishermen’s Association today announced plans to host a series of sunset “Fish School” events that combine education with fish-tasting, refreshments, and community socializing. 

Dock to Dish Co-Founder and Commercial Fisherman Tony Osborn

The first beachfront Fish School event will take place next Thursday, May 21st from 7:00PM until 9:00PM at the Dock to Dish Community Seafood Market (CSM) located at 3101 North Roosevelt Boulevard.  Dock to Dish members and their guests are welcome to attend, according to Dock to Dish Key West Co-Founder Tony Osborn.  “Our local waters have an abundance of healthy, great tasting fish and seafood that are not very well known, if at all,” Osborn said today.  “Because these species lack consumer demand, they’re often far less expensive than those that are highly popular. These events will show our community that by purchasing certain species, you can still enjoy entirely fresh, local, and delicious seafood without spending a lot.”

However, as Osborn and his Dock to Dish team emphasize, promoting lesser-known species does more than make seafood more affordable; it also eases the burden on the more in-demand and thus overfished species. “The current seafood industry in the America is demand-driven and when consumers are only aware of a few species, these species are subject to overfishing,” Osborn said. “By educating our community at Fish School events on our water’s wide variety of species, we allow our fish populations to regenerate while making fresh, local seafood more affordable for our community. It’s this positive impact on both our community and the Key West ecosystem that’s at the core of the Dock to Dish mission.”

Dock to Dish Commercial Fishermen representing the 1st Hand

In addition to promoting lesser-known species, the monthly Fish School events will also introduce the community to what Dock to Dish has dubbed their “Three Hands Fish” philosophy – a business model that guarantees their fish fresh while supporting the local Florida Keys commercial fishermen. 

According to Osborn, the ‘first hand’ is the hand of the Dock to Dish commercial fisherman who actually caught the fish.  The ‘second hand’ is the Community Seafood Market that cleans and prepares the fish, and the ‘third hand’ is the community and restaurant members who cook and consume the fish.  Unlike traditional markets and grocery stores, whose supply chain can include at least 12 separate links, the Dock to Dish seafood supply chain is made up of only the ‘three hands’ in the Three Hand Fish philosophy.  “Our very short and transparent harvesting and handling process ensures that your local seafood is always fresh, never frozen; always delicious and nutritious,” Osborn emphasized.

Dock to Dish CSM Fish Cutters Wes (left) and Ryan (right) representing the 2nd Hand

The inaugural Dock to Dish Fish School event will feature three interactive stations manned by Florida Keys Commercial Fishermen Association members, Community Seafood Market fish cutters, and Dock to Dish Restaurant Member chefs.  The first station will feature Dock to Dish fishermen who will teach members and their guests about a lesser known, in-season local fish species; the second station will feature Dock to Dish Community Seafood Market cutters teaching members how to fillet, de-bone, scale, and skin the same in-season local species; the third station will feature a Dock to Dish restaurant chef preparing and cooking that very same fish.

“In just a few months time, we’ve established strong relationships with nine of Key West’s most prominent restaurants, supplying them with Dock to Dish fish on a daily basis,” said Paul Menta, local chef and Co-Founder of Dock to Dish. “Involving the growing number of restaurants who support Dock to Dish in these events provides our members with the opportunity to learn fresh fish cooking tips from our community’s top chefs – it’s an experience that cannot be replicated elsewhere.”

Dock to Dish Co-Founder & Restaurant Chef Paul Menta representing the 3rd Hand

“The Dock to Dish Fish School is another great step forward in our association’s efforts to forge a meaningful relationship between commercial fishermen and the consumers who benefit the most from their catch,” emphasized FKCFA Executive Director Bill Kelly. “The growing success of the Dock to Dish Key West Community Seafood Market is helping to improve the livelihoods of our members while raising the general consumer population’s appreciation for what commercial fishermen contribute to our economy and our way of life.”

For more information on Dock to Dish Fish School events, emaildocktodishkeywest@gmail.com or call (305) 296-0274. 

The Florida Keys' Best Flats Fishing Is Now Literally Just Outside Your Door at Ibis Bay Beach Resort!

IBIS BAY Beach Resort in Key West, Florida receives a lot of praise for its authentic 1950s Key West ambiance, its first-rate 21st Century service, its plentiful watersport activities, and its immediacy to the Trip Advisor 5-star rated Stoned Crab restaurant.  But there’s one major new attraction that traveling fisherman are really going to love — the newly enhanced IBIS Bay Fish Camp!

IBIS BAY is home to the only boat ramp to Key West’s bay, putting flats fishing just outside the door for any of the resort’s guests. Recognizing how important this area is for visiting fisherman, owner Chris Holland has made it a priority to provide everything a fisherman guest might need to enjoy the bounty of the Key West’s beautiful waters. This includes Key West’s only boat ramp on the bay for guests who bring their own flats boat, as well as two house-owned boats for rent, a group of rooms called the Fish Camp with maritime decorations and outdoor cleaning stations, and fresh catch cooking at the red-hot Stoned Crab restaurant in front of the resort! 

Jason Wells, manager of the Stoned Crab, is a local Key West fisherman who also runs two commercial fishing boats in Alaska during sockeye salmon season each year. According to Wells, the fishing, food and experience at IBIS BAY and the Stoned Crab is second-to-none. 

“Key West is a fisherman’s paradise,” Wells said. “From March to July there’s a huge bounty of tarpon, permit and bonefish, and the actual variety is much larger for the patient fisherman. We know these waters are fantastic because we fish them every day, and that’s also why we are able to serve the best seafood on the island. We’ll cook your catch for a small fee as well, giving you a self-caught meal like you’ve never had before.” 

So what is staying at IBIS BAY like for flats fishermen? Imagine waking up in a beautiful room, opening the door to a gorgeous white sand beach and being able to get out on the water in minutes. Guests without a boat can rent the resort’s 19-foot Release for a full day ($575) or half day ($375) with or without a captain (additional $100 for half day, $150 for full day), or take out the resort’s 24-foot Starcraft ($600) for a 5-hour trip with a captain, paddleboards, beach chairs, water masks, and a special sandbar cookout of any catches courtesy of the captain! This make it a great option for families as well as seasoned fishermen. 

“Local fisherman and visitors alike know that Key West’s waters are ripe with incredible catches every day of the year,” said IBIS BAY owner Chris Holland. “The fishing community here is vibrant and friendly, and for many travelers a fishing and fresh cooking experience is something they won’t get anywhere else. For veteran fishermen we’re excited to offer them Key West’s only bayside boat ramp and everything they need to clean and prepare their fish for a fantastically fresh and delicious meal at the Stoned Crab restaurant.” 

IBIS BAY has quickly become a favorite among travelers and locals and is already having a big impact on the local community through the many events and fundraisers it hosts.  As the island’s only beach resort to embrace Key West’s Cuban history, IBIS BAY stands alone as both a resort and a destination.  Owner Chris Holland is all about authentic travel, and he has fused the island’s classic 1950s style with 21st century comforts to create a fun, uniquely Key West destination.

Additionally, Holland has recently teamed with New York-based Dock to Dish to bring the locally-sourced seafood membership based Seafood Market to Key West. They are passionate about serving and selling only the freshest fish available, whether in the Stoned Crab restaurant or at the new on-site Dock to Dish Seafood Market. 

IBIS BAY offers rental bicycles, scooters and electric golf carts to help you get around the island, jet skis to have fun on the water, and IBIS BAY Paddle Sports to take you, your friends and your family out for an amazing kayak or paddleboard adventure where you can see all sorts of marine life. Be sure to check out the clear-bottom kayaks for an incredible tour where you can watch the ocean floor sweep by while the brilliant tour guides tell you all about the island and its rich ecosystem. 

For more info visit www.ibisbayresort.com or call them at 305-296-1043. Reservations for all activities including boat, vehicle and watersport rentals can be made with the front desk, even if you aren’t staying at the resort.