MARINE CUISINE™ is a culinary philosophy created by Master Mermmelier Kevin Joseph. All dishes feature sustainable species, responsibly sourced. They also focus on making less popular species more interesting an appealing to consume. The dishes below are a few examples of this kind of cuisine.
They reflect Kevin’s Culinary Philosophy:
“Serve healthy, sustainable & responsible species from the bottom of the 'Seafood Chain' in interesting & delicious ways. These under appreciated species are better for our bodies, oceans and planet!”
Core to the values of this philosophy is the belief that by consuming smaller fish and creatures that occupy the lower end of the “seafood chain” we avoid consuming most (and in some cases ALL) of the dangerous heavy metals and by-products of plastics found in large fish like Tuna, Bass, Cod and Swordfish. In this way, we can ease the pressure of overfishing of those species as well. If done right, the quality of these dishes can be superior to many of the “seafood standards”.
Kevin’s goal is to make these sustainable & responsible species more interesting to consumers by using them in new, exciting and delicious presentations.
The term was coined and first used by Kevin Joseph in 2014 when it was used to describe dishes served in support of oysters at certain New York Oyster Week events. It is now being used to describe the overall culinary concept and menu of both Empire Oyster and RAW BARge.