Koepf and his partner in the endeavor, Mel Wickliffe of wholesaler Pier 45 Seafood, say they hope herring will meet swelling demand for locally sourced and ecologically sound seafood. "I am aware of the growing demand for organic, local, healthy food," Koepf says. "I hope that [herring] will take its place alongside other local seafood products. I've eaten it smoked, I've eaten it grilled, I've had it salted, I've had it pickled. It's a good fish."
Tom Worthington of Monterey Fish Market, which operates out of San Francisco and Berkeley, says he has also been in touch with fishermen who will supply his outlet with local herring.
So will the fish sell? Will home cooks and chefs add fresh herring to their menus? It's an open question at this point, but it looks like the Bay Area's herring fans will now have other options to get their fix besides the canned and jarred offerings of Russian delis.
Click here for the full story in the Nov. 16, 2011 issue of SF Weekly.
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