Long Island seafood remains underrepresented in local markets and restaurants

In March 2025, New York Governor Kathy Hochul unveiled the Long Island Seafood Trail website to promote the diverse seafood available along the South Shore, from Bay Shore to Montauk. This initiative was developed in collaboration with the New York State Department of Agriculture and Markets and aims to revitalize the aquaculture and wild-caught seafood sectors while supporting local businesses and attracting visitors to the region. The website highlights 20 official locations selling sustainably harvested seafood along with details on 36 different fish species, seven types of shellfish, and four crustaceans native to Long Island waters. Despite these offerings, many of these seafood species are rarely found in local markets or restaurants due to a lack of consumer demand. Instead, menus often feature a limited selection of widely recognized seafood such as Maine lobster or farm-raised salmon. Restaurants listed in the Seafood Trail guide exhibit a repetitive menu that does not reflect the diverse seafood available locally. Some locations, like Captain Jack's and Bell and Anchor, offer few items based on the local catch, relying instead on familiar options. Even prominent establishments like the Grand Central Oyster Bar provide only a glimpse of what Long Island waters can offer. The overarching hope is that the newly launched website will encourage chefs and restaurants to embrace the rich seafood diversity of Long Island, reconnect with local fisheries, and cultivate a consumer base that appreciates this natural bounty. However, there is skepticism about whether the local food scene will adapt to include the unique offerings that align with the principles of sustainable and local consumption.