Long Island’s fishing industry has long been part of the region’s identity, and a new initiative is shining a spotlight on the importance of supporting local fishermen and eating locally harvested seafood. The Long Island Seafood Cuisine Trail, developed in partnership with Cornell Cooperative Extension and the New York State Department of Agriculture and Markets, connects consumers with more than 20 restaurants and seafood markets committed to sourcing fresh, sustainable fish from nearby waters.
The trail stretches from Montauk to Bay Shore, featuring a mix of fine dining restaurants, casual eateries, seafood markets, and even roadside oyster stands. Each participant was carefully selected for their dedication to serving seafood caught by local fishermen and for their focus on environmentally responsible practices. The project also ties into New York State’s “Blue Food Transformation” initiative, which promotes healthier oceans and more sustainable food systems.
Visitors can access the trail through a smartphone app that makes it easy to find top-rated restaurants, quaint markets, and hidden gems offering seasonal fish and shellfish. Beyond providing delicious meals, the trail encourages diners to think about where their food comes from and to make choices that benefit the environment, reduce carbon footprints, and keep money circulating in local communities.
The initiative also aims to boost tourism and support businesses that prioritize local catches. By encouraging restaurants to incorporate more local fish into their menus, the trail fosters a stronger connection between consumers and Long Island’s maritime heritage. Plans are already underway to expand the program further, with a new branch of the trail set to highlight restaurants along the North Shore from Greenport to Oyster Bay.
The Long Island Seafood Cuisine Trail is more than a dining guide — it’s an invitation to experience the freshest seafood while helping sustain the future of local fishing families and coastal communities.
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