When chef Derek Wagner buys local fish, he knows where it was caught and who landed it.
Wagner, who owns Nicks on Broadway, prizes his close relationship with several Point Judith fishermen for two reasons. He buys fresh seafood from fishermen he trusts. And he can tell his customers where their meals were caught — sometimes how many miles offshore.
“That information has never been out there before,” said the 34-year-old restaurateur.
The relationship is one example of how chefs, fishermen and suppliers can work together, said experts Monday at the 10th annual Ronald C. Baird Sea Grant Science Symposium at Johnson & Wales University’s harbor campus.
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