Sustainability Overview
Step into the kitchen at GW Fins at any given time and you'll see a carousel of local farmers, fishermen, foragers, and purveyors delivering their finest products. At GW Fins we define sustainability as directly supporting and sustaining the efforts and livelihoods of the people who we feel are using responsible practices in the raising and harvesting of their products.
Over many years, GW Fins and our Executive Chef Michael Nelson have forged personal relationships with local fishermen and seafood purveyors to directly source our ingredients. It is important for us to know who caught the fish that we serve, where it was caught, how (line-caught, speared, etc) it was caught, and that these fishermen maintain the highest standards for handling each fish. GW Fins only serves seafood that meets all the regulations and criteria set forth by The National Oceanic and Atmospheric Administration.
Chef Michael has taken one of the most innovative approaches to increase the sustainability of seafood. For the past several years, he has focused on sustainability through utilization of the entire fish, composing remarkably delicious dishes that highlight parts of the fish that have previously been discarded.
He is also one of a handful of Chefs in the US pioneering the dry aging of fish. As GW Fins solely purchases whole fish, dry aging enables us to utilize the entire fish – even enormous fish such as Swordfish and Tuna. While we serve a portion of these fish right after they're caught, dry aging provides the opportunity to serve the remainder once it's reached its peak flavor and tenderness in the dry aging cabinet.