The Craft-Fishing Revolution is Here, Now

Food & Wine Magazine

December 27, 2018

"Three Atlantic pollock are hooked on my line, sleek and silvery with gunmetal backs, and we wrestle them aboard and do what Rider and his crew do with every fish: cut the artery under the jaw to bleed it out immediately, then gently sink it into an ice brine to shock-chill it."

Wine Me Dine Me: N.E. Fishmongers hope to bring change to small-scale commercial fishermen.

 

Seacoast Online

January 17, 2019

"It’s that quality, care and personal connection to chefs and customers that New England Fishmongers is seeking to preserve, but, says Rider, 'we need policy changes to do so.'"

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