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Food & Drink

Gabe the Fish Babe's Weekly Seafood Share

Darling, it's better down where it's wetter

gabe the fish babe!

Hey chum,

Before we go deep, queue up some mood music.

Now the reel talk: You’re acting fishy, so we’re starting fresh with Gabe the Fish Babe’s new CSA-style club.

Sixth-generation Cape Codder Gabrielle Stommel is — as her monger moniker suggests — a knockout and longtime source of sustainably harvested wild seafood for a few small NYC restaurants (Roberta’s, Buttermilk Channel, The Waverly Inn).

Members choose a plan (fish and shellfish, finfish only), duration (four or eight weeks), and pickup location (four in Manhattan, two in Brooklyn). Then once a week (Thursday or Sunday), they collect enough vacuum-packed fileted or whole fish for two to four people.

Stommel works with day boat fishermen to bring well-known species (fluke, black sea bass, swordfish, flounder, cod, skate), underutilized ones (dogfish, bluefish, porgies), clams (littlenecks, top necks, steamers), oysters, mussels, scallops, and live crabs from the waters off Point Judith, Rhode Island, to your plate in 24 hours.

Consider yourself off the hook.

DC

Available at gabethefishbabe.com, $25-$40 per week.

Photo: Foodcollection / Getty Images