Gravy

In “Reel It In: Building Local Markets for Fresh Fish" Gravy producer Irina Zhorov looks for fresh fish in shops along the Gulf of Mexico, where it should be plentiful but can be surprisingly difficult to find. Between 80 to 90% of seafood in the U.S. is imported, despite the country’s generous coasts and well-managed fisheries. Even in seaside communities where the promise of a fresh catch draws tourists to eat out, many restaurants serve thawed imports.  In Fairhope, Alabama, Fairhope Fish House wanted something different. Owners Dustin Bedgood and Jake Pose go out for short fishing trips—usually just 24 hours—and fish primarily using rod and reel. They’re only open when they have a fresh catch to sell, and they let people know about their hours through an email listserv. They handle the fish with care, practicing ikejime, a Japanese method of instantly killing and draining blood from the animal. That extends the shelf life of the fish and gives it a cleaner taste.  Despite their various measures to deliv