In a city defined by its iconic food scene, New Yorkers often enjoy fresh seafood without a second thought about the journey it took to reach their plates. But behind each bite lies a complex network that connects the waters surrounding Long Island to the bustling fish markets of Manhattan and Brooklyn.

Up to 80 percent of the fish and shellfish consumed in the United States is imported, much of it sourced through obscure international seafood conglomerates. These entities often procure fish from companies accused of illegal fishing practices and exploiting forced labor, as documented by the nonprofit Outlaw Ocean Project.

In contrast, US is a recognized global leader in sustainable seafood! US fisheries are conducted under science-based fishery management plans developed by regional fishery management councils through an open, public process, and using the best scientific information available. New York City has access to sustainable seafood resources from Long Island, offering a local and ethical alternative.

As global seafood consumption continues to rise, it’s easy to overlook the bounty found closer to home. Local waters off Long Island are teeming with a diverse range of fish species that often go unnoticed by consumers. Despite their availability, these local catches remain underappreciated compared to imported alternatives that dominate national markets. Understanding what local fish are and why they matter is a critical first step in reconnecting with regional food systems and fostering sustainable fishing practices.

New York
City

NEW JERSEY

NEW YORK

CONNECTICUT

Long Island

Freeport

Greenport

Shinnecock - Hampton Bays

montauk

New York State's commercial fishing industry is concentrated in several key ports and landings, primarily located on Long Island. Notable locations include: Greenport, Hampton Bay - Shinnicock, Freeport, Montauk.

Montauk is the state's largest commercial fishing port. It serves as a hub for both commercial and sport fishing activities.

In New York, commercial fishing vessels must comply with strict regulations to ensure sustainability. The state imposes a maximum registered length of 70 feet for commercial vessels operating within its marine and coastal district, with exceptions granted to those actively engaged in licensed commercial fisheries before July 1, 1997.

Approximately 900 state food fish license holders and 200 federally permitted vessels operate under these rules, utilizing a variety of vessel types suited for different fishing methods.

The journey of local fish from ocean to market is a testament to the dedication of New York’s fishing communities. Each catch represents a carefully regulated process, ensuring that fish are harvested responsibly while maintaining the ecological balance of Long Island’s marine ecosystems. At the heart of this process lies a commitment to sustainability—fishing practices that protect local waters today while preserving them for future generations.

Longfin Squid

Bunker

Porgy

Quahog

Flounder

Long Island waters boast 47 species of edible fish, shellfish, and crustaceans, with strict seasonal limits ensuring sustainable harvesting.

In 2022, the top species landed by weight in New York were squid, porgy, fluke, clam, and bunker. However, these local catches starkly contrast with the top five most-consumed seafood species in the U.S. in 2021—shrimp, tuna, and tilapia—most of which are imported.

This highlights a paradox: while local fish, such as porgy, is highly abundant locally, it remains undervalued and rarely consumed, underscoring the disconnect between regional seafood production and national consumption trends.

For each type of fish, strict fishery management dictates specific practices for commercial and recreational fishing, as well as harvest methods.

For example porgy is sustainably managed and responsibly harvested under U.S. regulations. 75 percent of commercial porgy landings are caught with otter trawls. It requires that Vessels fishing must have a minimum mesh size of 5-inch diamond mesh applied throughout the codend for at least 75 continuous meshes forward of the terminus of the net, and all other nets are properly stowed.

Sustainability doesn’t stop at the catch—it continues through every step of the process. From careful handling on fishing vessels to efficient transportation and responsible market practices, each stage is designed to minimize waste and maintain quality.

Commercial fishers are required to submit vessel trip reports (VTRs) to the Department of Environmental Conservation(DEC) or other marine resource management agencies. The data are used for quota management, fishery stock assessments, protected species management and economic analyses.

The collection and processing of fishery data are vital components in the development of fisheries management strategies.

Transporting local fish from Montauk to the Fulton Fish Market generates only 99.88 kg of CO₂ over 118 miles, making it significantly more sustainable compared to importing fish.

Shipping one ton of frozen fish filet from Mumbai India to New York, including 30 days of refrigeration, produces 195.54 kg of CO₂. Local fish has a much smaller carbon footprint, highlighting the environmental benefits of sourcing and consuming regional seafood.

Markets play a pivotal role in bringing local fish to consumers' plates. From Montauk to the Fulton Fish Market, fresh catches arrive daily, offering chefs, grocers, and individuals access to sustainably harvested seafood. These local markets act as vital distribution points that ensure quality and freshness, connecting the hard work of fishermen to the tables of seafood lovers across New York.

Fishermen always ship fresh, locally caught fish to markets like Montauk Harbor and the Fulton Fish Market, ensuring the highest quality for buyers.

These buyers include local restaurants, grocery stores, and individual consumers who seek sustainably harvested seafood. By choosing local catches like porgy, squid, and fluke, buyers not only enjoy fresher fish but also help support the livelihoods of fishermen and their communities. Supporting local fisheries fosters sustainable business practices and strengthens the connection between consumers and their regional food systems.

Eating local fish ensures fresher, tastier seafood and supports a healthier diet. The U.S. is a global leader in sustainable seafood practices, with strict regulations that prioritize ecological balance. Local seafood has a much smaller carbon footprint compared to imported options, further promoting environmental sustainability. Prominent markets such as the Fulton Fish Market and local farmers' markets emphasize sustainable practices, making it easier for consumers to enjoy fresh fish while reducing their ecological impact. Choosing local seafood not only benefits personal health but also supports the environment and strengthens the local economy.

Support your community and the environment by choosing local fish. Buying fresh, sustainably caught seafood from local markets where you can get more information on localfish.org. It helps reduce your carbon footprint and provides a healthier, higher-quality protein source. By caring about where your fish comes from, you’re not just nourishing yourself—you’re supporting local fishermen, preserving the environment, and fostering a sustainable food system. Remember, you are what you eat, so make it count by choosing local fish.

New York Local Fish:
sustainability From Port to Plate

Dive into the world of New York City’s local fish sustainable management system and local fish supply chain process.

What are local fishes?

From ocean to market

From market to plate

Sustainability and Environmental Impact

where to buy