How long does it take for fish from the seashore to reach your plate?
Inside Edition followed Atlantic Haddock as it moved through the cleaning and preparation stages, finally arriving at a restaurant, where it was ready to be served to hungry guests.
The day began at 6 AM in Boston Harbor. The crew aboard the America unloaded the haddock caught from the Gulf of Maine in a process overseen by Captain Tory Bramante.
“We put them down in the fish hold, all cleaned and washed, and we put a layer of ice, a layer of fish,” Bramante said.
Chef Matt King was on hand to inspect the catch this morning. The East Coast fish chain’s slogan is “If it isn’t fresh, it isn’t legal!”
“We’re looking for a fish here that’s got really clear eyes, super bright red gills, so it’s really fresh,”King spoke.
The fish is then placed on ice, and the fish is sent to North Coast Seafood for inspection.
The fish that has been selected earlier and tagged is cleaned and carefully fileted.
Less than seven hours from the boat, the fish makes it into the frying pan at the Legal Sea Foods kitchen in Boston.
After a quick inspection, Chef Patrick started to prepare the catch-of-the-day, pan-seared with butter crumb crust.
The result: the restaurant’s signature dish of baked haddock a la Anna. Delicious!