Many LI Chefs Highlight Fish from Area Waters, But It's Not Always an Easy Sell
Long Island is surrounded by water, home to New York State's four largest commercial fishing ports (Montauk, Hampton Bays, Shinnecock, Greenport), not to mention fleets of recreational anglers.
And yet throughout Nassau and Suffolk, the seafood you see most often on restaurant menus is salmon, branzino and shrimp. Not only are these not local fish - for the most part they are not even domestic fish.
Tuna, swordfish and cod might well have been caught by local fishermen, there's an even better chance your fluke's area...
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