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SLOW U: Sustainable Sashimi
Institute of Culinary Education
New York, NY
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SLOW U: Sustainable Sashimi
As summer turns to fall and the weather begins to cool, vast schools of Yellowfin Tuna, Swordfish, and Striped Bass begin their annual migrations south in preparation for future generations, passing within miles of NYC.  At the same time other local species like Fluke and Black Sea Bass fatten up in preparation for winter.  So just as the Hamptons summer crowds clear out, fishermen in Montauk gear up.  Come join Slow Food NYC and sustainable fish monger Sea to Table in celebration of the bounty from our local waters.  

Too often the fish caught right here in New York is trucked to regional markets, spending days being bought and sold multiple times as commodities.  Rarely does the true story emerge of where your fish came from, how it was caught, and who is responsible for the harvest.  Unlike traditional seafood distributors, Sea to Table seeks out small-scale sustainable wild fisheries, developing better markets for their catch, shipping directly from the point of landing to chefs across America.  Started on the small Caribbean island of Tobago by the Dimin family, they now work with fishermen throughout Alaska, the Gulf, and the Eastern seaboard.  Just last year they began working with Montauk, NY fishermen and have been pleasantly surprised by the bounty and variety of our local species.
Knowing the story from sea to table allows chefs and diners to make proper decisions when sourcing wild seafood.  At this event we will hear from Sean Dimin about our local catches while tasting the fish landed only the day before in their most pristine, raw form.  
Proceeds from this event, generously hosted by ICE, will help support the activities of Slow Food NYC, including the Urban Harvest programs of good food education for NYC kids.


Institute of Culinary Education (View)
50 West 23rd Street
New York, NY 10003
United States

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Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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