"All our fish are living and sourced, and landed within 20 or 30 miles, sustainably harvested, and sustainable species, which truly just means eating a diversity of catch."
"We make the oil as a byproduct from the green crab stock, which we poach the monkfish in, and it makes it even more 'loby,' which means more like a lobster flavor."
Mystic Fish Camp opens on August 25 in Mystic, Connecticut, led by chef David Standridge, focusing on sustainable, locally-sourced seafood. The menu includes monkfish rolls, yellowfin tuna burgers, and creative dishes like the Poor Man's lobster roll made with monkfish poached in green crab oil. The restaurant promotes a family-friendly atmosphere and highlights diversity in fish. Standridge emphasizes using only sustainable species sourced within 20 or 30 miles. Other offerings include fried fish options and a milk bun stoner roll with fried clam strips.
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