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.”

Key West's The Stoned Crab Restaurant Creates A Whole New Fish Dining Experience Thanks To Local Fishermen

Known for serving the freshest seafood in Key West, The Stoned Crab restaurant is now taking the dining experience to a ‘whole’ new level by offering diners just-caught, whole fish prepared using a variety of complementary cooking techniques learned from Florida Keys local fishermen.

Upon entering the Trip Advisor four-star rated beachside restaurant, patrons are now immediately greeted with a unique LED-lit “Select Your Fresh Fish” display case that houses fresh, never frozen whole fish caught by Dock to Dish’s local fishermen that day. Diners can select a whole fish from the case and have it prepared whole or to their liking! “Once we learned from our local Dock to Dish fishermen that cooking fish whole maximizes freshness and flavor, we knew we could introduce our customers to a whole new dining experience. It’s a perfect addition to our menu and re-enforces our reputation for offering the ‘Freshest Seafood in Key West’,” said restaurant General Manager Bill Gernaat.

“Fish cooked whole simply tastes better: The skin protects the delicate flesh, the bones keep it juicy, and you can stuff the cavity with flavorful ingredients and herbs,” noted local Dock to Dish Fisherman Alex Osborn.

Since they began promoting the freshness and flavor of prepared whole fish, The Stoned Crab’s whole fish sells out almost every day. “When it’s brought to the table, it looks so beautiful that every other guest in the restaurant wants to order it,” added Gernaat.

After selecting their whole fish, customers can customize their meal by choosing any number of preparation techniques. “Customers can have their whole fish prepared grilled, baked, blackened, barbequed, fruit glazed, or stuffed with lobster orcrab. You name it and we can do it whole,” said the restaurant’s Executive Chef, Paul Menta.

However, while Menta and his team take great care in preparing the whole fish, they dedicate equal effort to ensuring the freshness and flavor of the dish’s sides and accouterments as well. “What really adds to the uniqueness of this dining experience is that, in these dishes, we only use ingredients purchased from local farmers, harvested locally. The whole fish is local to our Florida Keys waters and the accouterments are local to our Florida Keys farms. Everything about this dish is completely fresh and local.”

Smaller whole fish such as Snappers, Hogfish, and Lion Fish can be ordered upon arrival to The Stoned Crab. Larger fish, such as 10 lb and over Grouper, Mahi Mahi, and Barrelfish require preordering in advance.  “For birthday, bachelor, or graduation parties, customers can call The Stoned Crab to pre-order a, say, 10 lb Black Grouper or a 20 lb Mahi Mahi,” said Gernaat. “Based on the weight, we calculate the whole fish cooking time so that it’s ready to serve shortly after the customer is done with appetizers. We time the cooking perfectly so no one has to wait.”

“When you order a 20 lb Mahi Mahi for a party of eight people, you’re not just getting a meal - you’re getting a completely unique Key West dining experience,” emphasized Menta. “In addition to being cooked to perfection, the whole fish is decorated with skewered local fruits and vegetables, plated on an impressive tray, and carried to the table by multiple members of the wait staff. It’s not only a delicious dining experience, but a unique one that you can’t find anywhere else in the Florida Keys.”

For more information or to pre-order a whole fish, visit TheStoned Crab at 3101 N Roosevelt Blvd, Key West, FL 33040 or call (305) 294-4350.

Dock To Dish to Open Florida's First Community Supported Fishery in Key West in February 2015

Nearly 90% of all the seafood consumed by Americans is imported and nearly 50% of these imports are from aquaculture sources*. 

The fight to bring fresh and healthy local seafood back to American consumers now expands from one traditionally strong commercial fishing center to another.

Dock to Dish (www.docktodish.com), Long Island’s original Community and Restaurant Supported Fishery, headquartered in Montauk, New York, today announced plans to open Florida’s first ever Community Supported Fishery in Key West in February 2015 in conjunction with Key West restaurateur Chris Holland and the Florida Keys Commercial Fishermen’s Association (www.fkcfa.org).

Dock to Dish’s Chris Holland (left) and Sean Barrett (right) celebrate the launch of Dock to Dish Key West.

The goal of the new enterprise, according to Dock to Dish founder Sean Barrett, is to bring the health benefits of locally harvested fish and seafood back to local consumers while helping to strengthen the in-state commercial fishing industry. “This is the first small step in what we hope will become a Florida-wide enterprise that brings commercial fisherman, consumers, and restaurant owners together in a cause that will improve the community’s health and businesses. And do so deliciously!" 

Barrett said that he picked Key West to be the second Dock to Dish market for one reason, “Chris Holland. We get contacted regularly about all kinds of things, but when Chris reached out we immediately knew this was a special situation. He has been working in Key West on solving the same problems we are working on in Montauk, where all too often what we see on the menus and in the grocery stores comes far from our local waters. Chris is solution-driven and speaks the language of ‘fresh’ fluently.”

According to Holland, owner of the Stoned Crab Restaurant, “Americans need to take a stand now against the large Asian and South American fish farms that are negatively impacting our commercial fishing industry and poisoning unsuspecting consumers. People think that the fish they are buying in supermarkets is safe, inspected, and healthy — when it is none of these things.  In fact, nearly 90% of all the seafood consumed by Americans is imported and much of the fish that is imported comes from sources that are barely regulated or often completely unregulated.”

Holland and Barrett understand what they are up against. “Yes, this is a case of two small Davids taking on Goliath, but let’s never forget that David in fact slew Goliath.”

Dock to Dish Key West co-founders include commercial fisherman Tony Osborn (left) and local chef Paul Menta (right), pictured here sorting a fresh haul of Florida Stone Crab and Gulf Lobster!

According to Barrett and Holland, the new Dock to Dish Key West Community Supported Fishery will be launched in support of and in conjunction with the Florida Keys Commercial Fishermen’s Association, under the leadership of executive director Bill Kelly, who today noted,  “We are proud to be a part of this historic enterprise to bring fresh seafood back to Key West and strengthen the livelihoods of our commercial fishermen and our island economy.”

“Seafood is a renewable natural resource and cooperative efforts between fishery managers and stakeholders have kept all key indicator species in the Florida Keys at sustainable levels,” Kelly said. “Every year, our fleet harvests responsible amounts of seafood, which allows for stocks to rebuild themselves. None of our commercially-important species are overfished, including shrimp, lobster, stone crab, kingfish, Spanish mackerel, gag, red and black grouper, and mangrove, yellowtail and mutton snappers. Now, through Dock to Dish, these fish can be enjoyed by Keys’ residents and visitors again.  The in-state movement to reclaim our heritage starts here in Key West.” 

Initial plans call for Dock to Dish to launch its Community Supported Fishery memberships by June 2015 at a Dock to Dish Seafood Market that will open at the IBIS Bay Beach Resort, 3101 North Roosevelt Boulevard in Key West on February 14, Valentine’s Day.

Outreach to local restaurants to support the cause and consumer memberships will begin immediately thereafter. “Key West will get to know their fishermen again. Just like it used to be. They will be able to pick up their weekly subscription of seafood at the market. It’s just 20ft away from our dock,” Holland explained.  “Our goal is to stop the industry from sending our fresh, locally harvested and sustainable seafood abroad for someone else to enjoy. We need to be eating the tastiest, safest seafood in the world, not the worst.”

Details on the Community Supported Fishery membership packages are being finalized now and will be announced shortly.  Memberships will be available in June 2015. The Dock to Dish Seafood market is open to all members of the public starting February 14, 2015. For more information, please visit docktodish.com for updates as they become available.