seafood

This is the sixth article in a series about attending Culinary School. Also check out posts on Menu Planning, Cooking in Quantity, Poultry Class, Wine Tasting Class, and the Introduction to the series.

There are a small number of commercial fisherman left on Lake Superior. I had the pleasure of going out one morning last week with Harley Tofte, who has seen the lake and the industry change over the last 29 years. He operates Dockside Fish Market out of Grand Marais and sells to the local restaurants (including local, sustainable, organic, culinary icon, The Angry Trout Cafe).  Watch this episode to see Lake Superior fishing in all its glory -- and how its trout and herring get to your table.