Founders of Sea to Table, a distributor that aggregates catch from small-scale sustainable fishermen and delivers to restaurants and institutional food services nationwide
Sean & Michael are New Yorkers who started Sea to Table with their family as a way to connect fishermen in Tobago with a wider market for their catch. Now the business aggregates fish caught by small-scale sustainable fishermen around the world and delivers it to top restaurants and institutional food services across the United States.
How did you get into the seafood business?
The packaging company wasn’t what I ultimately wanted to do with my life. So, in 2003, my oldest son and I returned to Tobago and reconnected with the fishing village. We spent a year building relationships, and then built a small processing plant and ice factory. We brought ice to local fishermen in eight different villages, processed their fish, and delivered that fish to chefs primarily in New York City. We called the business Tobago Wild.
How did Sea to Table come about?
What does “small-scale sustainable fisheries” mean?
What are the advantages of this model?
What do you envision your role to be in the Future of Fish?
We’re interested in establishing better distribution channels and new ways for small-scale sustainable fisheries to get their product to market. Working from over 30 docks all around the United States, we send our fishermen's catch directly to more than 1000 chefs across the country, including over 30 campus dining programs. We would like to work with Future of Fish to help lead an effort to get more people to eat better fish.