Danny Chae’s Big Game…..

Chef Jonathan only sources fresh sustainable fish and butchers them in house. No processed packaged fish at #purespirits.

DRC - In the Field

An amazing experience for the cooks and chefs alike. Yesterday we brought in a whole Nova Scotian Swordfish, 80lbs minus the head and tail.  This guy would have been in and around 100lbs. on the boat.  The fish was harpooned, the most eco-friendly way of fishing this species.

Chef JV giving it the “all clear”

The fish came from a cape island style 50 foot boat called the “Spoiled Brat”.  These are small boats, generally a 4-5 man crew.
This small family boat operated by father, son and friends is as small town as you can get.
I love supporting this small industry, very few restaurants do.  We are all to consumed by large companies all vying to sell for the cheapest price, with small margins, and large volume.  This kills the small guy; the families trying to sustain what their forefathers did for generations, the East Coast Canadian fisherman.

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