On vacation in 1996, the Dimin family found their way to the remote village of Charlotteville on Tobago, a small island at the end of the West Indian archipelago. It was love at first sight with the vibrant fishing community. Fishermen there used the same traditional wooden pirogues and hand-line methods of their great-grandfathers, keeping fish populations abundant. One extraordinary day with local fisherman ‘Double D’ on his boat ‘I Get Dream’, the Dimin boys arrived back to port, alongside other boats overflowing with fish, with a problem: No external market to sell their bountiful catch. That day an idea was born. If the fishermen of Tobago could be connected with chefs in New York, both would benefit. Seven years later, Michael and his sons returned to develop the partnerships and friendships that built Tobago Wild.

Owned and operated by the Dimin family, Sea to Table builds on the Tobago Wild model, seeking out sustainably managed fisheries needing better access to markets, providing a direct connection between fishermen and chefs. Alaska Wild works throughout the world’s best managed fishery while Dixie Wild connects local fishermen around the Gulf Coast through the Carolinas.

Chefs need to know who is producing the food they serve, the how and where of its harvest. Fishermen need better markets, and to know where the fruits of their hard and dangerous labor are enjoyed. Developing the relationships and infrastructure to overnight deliver wild sustainable seafood creates these values.

Sea to Table exclusively ships from sustainably managed and harvested wild fisheries. A transparent operating model of delivering directly from point of catch to point of consumption allows higher quality without higher price. By directly connecting fishermen to the market, Sea to Table not only creates value for the chef, but value to fishermen, fisheries, and fishing cultures.