Our Clients Say...

"The commitment Wood Mountain Fish has in communication and appreciation of their customer and freshness has eliminated the difficulties I once faced in dealing with the sourcing of fresh seafood..."

Jason Merrill
Executive Chef, Hanover Inn @ Dartmouth College

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Commitment and Communication PDF  | Print |  E-mail

Rare is it in fact, that local becomes synonymous with fish and shellfish, especially within the regions of New Hampshire & Vermont. In these regions we mostly find farm fresh produce filling that role. But Ethan’s development of Wood Mountain Fish has led me to grow in my dedication to all things local. Fresh Line Caught Market Cod, Nantucket Bay Scallops, and Cape Cod Oysters are fast becoming a staple of my commitments to a localvores delight in dining.

The commitment Wood Mountain Fish has in communication and appreciation of their customer and freshness has eliminated the difficulties I once faced in dealing with the sourcing of fresh seafood. I do my best to avoid buying form larger foodservice companies. These companies leave larger than life carbon footprints to truck West Coast and once frozen Chinese fish across the country only to sit in a warehouse, rotting until it is sold to its less fortunate customer. With Wood Mountain Fish, Ethan buys only what I need, going to the boat, or filling in the gaps with short trip Gloucester auction fish, the best alternative! We even get the name of the boat, name of the captain, and the time it was caught.

My fed-ex shipping bills for flying in my fresh Mediterranean Bronzini and Daurade is a thing of the past, as Ethan takes care of all the import and specialty fish I need.  I truly enjoy dealing with someone who knows fish, but is not a chef. I get enough recommendations from the foodservice conglomerates about what to buy and how to cook it. Ethan brings me the local goods and knows only about fish. Contacting Ethan and his staff is the easiest part of dealing with someone driven like Ethan.  If I ever get his voice mail he is back to me within the hour any day of the week or hour of the day!

One last thing, I did not achieve "Best Seafood Restaurant in Vermont" alone, Ethan has been supplying me the freshest fish possible for the last four years of my career in New England.  I truly enjoy the product, respect and customer service Ethan and his staff provide. I would recommend using Wood Mountain fish to anyone.

chef_merrill

Jason Merrill
Executive Chef, Hanover Inn @ Dartmouth College.
[Once the chef of the now closed- Jackson House Inn, Woodstock, Vt.]