Imagine if fishermen only caught local, abundant, seasonal fish - instead of hunting less sustainable fish, such as the salmon and trout we normally see on the menu. Fishing pioneers Dock to Dish are turning our relationship to seafood on its head, supplying local restaurants with sustainable fish, cutting carbon footprints for both fisheries and chefs. 'To see a name of a fish on a menu and demand that from the ecosystem and the fishery - that's what puts heavy targeted pressure on species,' said Sean Barrett, CEO of Dock to Dish. 'We're connecting people who eat in our restaurant to the world in which we live,' said chef Michael Anthony.