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.
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.
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