The oceans just off of our coasts are teeming with life, yet we import the majority of our seafood to the United States. It can be hard, if not impossible, to know where our food is from, or just how far it has traveled, but at Sean Barrett’s Dock to Dish, the mantra is “know your fisherman.” This simple phrase embodies their mission, one that is close to my heart: full traceability from the time a fish is caught to the moment it lands on the plate. Developed with help from chef Dan Barber of Blue Hill at Stone Barns, and Scott Chaskey of Quail Hill Farm, Dock to Dish is bringing us the freshest seafood allowed by law with the lowest carbon footprint. That’s the catch of the day!