Co-authored by Erica Cirino
It’s about five o’clock on an unusually warm Wednesday evening when I’m driving back home from a friend’s house a few towns over. When I’m nearly home, I pass a particularly pretty strip of beaches and marinas somewhere on Long Island’s North Shore.
Some combination of the salty ocean breeze, softly lapping waves and convenience of a fish market on my ride home makes me decide something from the sea would be a good choice for dinner tonight. I decide the fish market would be a good place to get dinner.
Inside the market I’m presented with an array of fish, from Alaskan salmon to Chilean sea bass. I stare at the fillets and wish there were a way to get more local, fresher fish. And I should be able to do so—I live on an island, after all.
According to ocean experts, there is a way, and that is community-supported fisheries.