Go Fish! Exciting Ways to Source and Serve Sustainable Seafood
Have you ever wondered if you are making the best choice when choosing seafood? Just as with meat, vegetables and dairy, when selecting seafood it’s important to consider what’s fresh, local, and sustainable! Join Sustainable Seafood Week in celebrating the delicious local catch of the New York area while learning about seafood sustainability, locally abundant species, and much more with Camilla Abder, Director of Operations at Sea to Table and Chef Todd Mitgang of Crave Fishbar.
The class will explore best practices for sourcing seafood sustainably and offers a chef’s demonstration of delicious dishes highlighting local catch. All proceeds will go to benefit New York/New Jersey Baykeeper, an organization committed to the conservation and restoration the region’s bays and rivers.
About Sustainable Seafood Week NYC
Seafood is becoming an important part of the American conversation about sustainable food. Whether you’re a fisherman, a chef, an industry pro, an environmentalist or simply a seafood lover, we all have a stake in the future of fish.
Two years ago the startup Village Fishmonger noticed a disconnect between New York City residents and nearby fisheries. In response, Village Fishmonger created Sustainable Seafood Week NYC in partnership with Future of Fish.
The New York events were so successful that Sustainable Seafood Week is now coming to other major U.S. cities. The national program is produced by Flip Labs, Future of Fish and Village Fishmonger with presenting sponsors, partners, and regional stakeholders.
ABOUT THE INSTRUCTOR
Camilla Abder directs the operations team for Sea to Table. She received her JD from Fordham University School of Law and BA in Psychology from New York University. After practicing law for several years she decided to switch gears and delve into the world of food. Because of a desire to help shorten the food chain, she joined Sea to Table. Camilla enjoys cooking, gardening and scuba diving (which she doesn’t get to do often enough). In her opinion, there’s nothing better than a freshly shucked oyster. The innovative seafood-focused menu at Crave Fishbar has landed chef Todd Mitgang back on the New York City gastronomic map. With over a decade of culinary experience, Mitgang brings his creativity sourcing to Crave Fishbar.