Cod Fish....and Sustainable Rambles

Cured Long Line Cod, Slow Roasted Tomato, Saute 'Quick Pickles", Duck Rillettes, Reisling Cream, Crystalized Dill
Sustainability is always a concern in the mind of a conscious Chef. The habits we develop live on the plate of food we serve. To serve a product that gave it's life , and honor it by preparing it properly has to be one of the most satisfying part of my job. To make sure that product was secured righteously is of extreme importance to my cooking philosophy. Cod Fish from are Icy Atlantic Waters have suffered a major hit in the last decade or so, Living a stones throw from coastal waters it appears to always be in abundance and right off the boats, But which boats are the concern. The majority of Fishing fleets Trawl there catch. Tearing up the sea floor and catching god Knows what in there path, the cod struggles to free itself for hours, usually dieing from asphyxiation from the netting, Or being crushed by the weight of the other fish on the pull up. Being in a heavily Portuguese Populated New England Community Cod Fish is on every menu every where, Normally fried well beyond its breaking point, or baked with artificial lemon and crackers until it resembles tapioca pudding. We only use Cod that has been certified non-trawl, Fish that has caught by smaller commercial fisheries using long line, or traps. To find out whats sustainable around you check here, and don't be afraid to ask your fish monger where the product is sourced, Chances are if he has know clue its not a product worth purchasing..