♪ ANNOUNCER: THIS IS "CHRONICLE" ON WCVB CHANNEL 5.
>> YOU KNOW FARM TO TABLE.
DO YOU BELIEVE IT?
SLICED TUNA COMING TO A DELI NEAR YOU.
>> THEY GET REALLY EXCITED.
>> A RESTAURANT MIAMI BEACH, NANTUCKET.
>> PATIO, VIEW, AND OF COURSE THE FOOD.
>> PLUS, THE VIEW NOBODY KNOWS.
>> IT IS ON THE WATERFRONT WITH A FEW OF BOSTON HARBOR.
>> TRANSFORMING A HISTORIC BUILDING INTO A HOTSPOT.
>> WE THINK IT WILL BE ONE OF THE BEST SPOTS IN THE CITY.
>> THE HEALING POWERS OF FLYFISHING.
>> THIS IS A HEALTHY COPING MECHANISM.
>> ANTHONY EVERETT IS ON THE WATER NEXT ON "CHRONICLE." SHAYNA: GOOD EVENING.
WE ARE BLESSED AND NEW ENGLAND WITH FRESH SEAFOOD. ANTH SHIP DIRECTLY TO THE CONSUMER.
♪ >> COMING OFF THE BOAT, RIGHT ONTO YOUR TABLE.
>> DIRECT TO THE CONSUMER FROM THE GLOUCESTER FISHERMAN.
>> THEY CAN’T GET THIS QUALITY FISH, TASTE, AND BECAUSE THEY HAVE NOT TASTED IT BEFORE, IT BLOWS THEIR MIND.
>> FRANK KNOWS FISHING AND FISH, HE WORRIES THAT THE STRICT CATCH LIMITS AND BOAT BUYBACK PROGRAMS OF THE PAST THREE DECADES HAVE RUINED THE NEW ENGLAND PALETTE.
>> WE HAVE A GENERATION THAT DOES NOT W KNOW WHAT FRESH FISH TASTE LIKE.
WE WERE FORCED TO TURN TO FROZEN FROM OTHER COUNTRIES.
>> BUT THEY SAY THE FISHERY IS HEALTHY, AND MANY FISHER ATTACK IN BIG NUMBERS.
>> WHEN IT WAS IN DECLINE, THERE WAS PLENTY OF PRESS.
THERE HAS NOT BEEN ANY PRESS THE FISH OF SURVIVE.
>> THEY STARTED OCEANS TABLE, FRESH FROM THE BOAT OVERNIGHT DELIVERY OF SEAFOOD TO REEDUCATE DOING WHEN CONSUMERS.
> BROUGHT HIS MARKETING AND EXPERTISE TO THE GROUP.
>> WHEN YOU BUY FROM SOME GROCERY STORE OR SHOP, YOU DON’T KNOW IF IT HAS BEEN TREATED OR FROZEN.
OUR PROCESS IS TO MAKE SURE IT IS COMPLETELY FRESH, NEVER TREATED OR FROZEN COME AND WE TAKE OUT THE MIDDLEMEN.
>> AS THE DAYS CATCHES MOVED TO THE CUTTING ROOM WHERE IT IS CUT AND CLEANED, IMPACT, VACUUM SEALED, AND SHIPPED JUST AT THE RIGHT TEMPERATURE TO KEEP IT FRESH UNTIL IT ARRIVES AT THE
CUSTOMER’S DOORSTEP THE NEXT DAY.
CHRISTIAN CHRISTIANSEN RUNS THE SEAFOOD EXCHANGE, WHICH PROVIDES SPACE FOR OCEANS TABLE.
>> I DON’T THINK WE HAVE HAD ONE COMPLAINT ABOUT THE QUALITY OF THE FISH.
THEY SAY THEY NEVER TASTED FISH LIKE THIS BEFORE.
>> DELIVERY STARTED IN JANUARY AND THEY HAVE MORE THAN 1000 CUSTOMERS FROM NEW ENGLAND TO THE CAROLINAS, FLORIDA, AND ILLINOIS.
THEY ACKNOWLEDGED RIDING THE WAVE OF THE FARM TO TABLE MOVEMENT.
>> THIS NEW GENERATION OF CONSUMER WANTS TO KNOW WHO RAISED IT, GROEW IT.
WE CAN TELL YOU WHERE THE FISHED.
THIS IS WHAT TODAY’S CONSUMER WANTS TO KNOW, TO FEEL THAT CONNECTION, AND OCEANS TABLE PROVIDES THAT.
>> CUSTOMERS GET IN EMAIL TELLING THEM WHAT IS FRESH AND GIVING THEM ORDERING OPTIONS.
THE FOLKS AT OCEANS TABLE ARE CONVINCED THAT ONCE YOU HAVE TRIED THEIR SEAFOOD, YOU WILL BE THE ONE WHO IS HOPED.
>> WHEN YOU TASTE IT, IT IS DONE.
THE RUBBER MEETS THE ROAD WHEN THE FORK MEETS THE TOWN.
IT’S DONE.
♪ >> THE SEAFOOD EXPO IN BOSTON, THE LARGEST EVENT OF ITS KIND IN NORTH AMERICA.
THIS YEAR, WITNESS TO THE BIGGEST THING TO HAPPEN TO TUNA SINCE THE CAN.
>> THERE HAS NOT BEEN INNOVATION IN TUNE AND 50 YEARS, CANNED TUNA, RIGHT?
THEN THERE IS SUSHI-GRADE TUNA THAT WE COOK WITH.
THIS PRODUCT LANDS IN THE MIDDLE.
>> CALL THIS THE BIGGEST THING SINCE SLICED BREAD, BECAUSE IT IS LITERALLY SLICED TUNA.
IT IS THE RESULT OF A HAPPY ACCIDENT FROM THE INNOVATION GROUP AT THE PARENT OF CHICKEN OF THE SEA AND THE LARGEST TUNA PROVIDER IN THE WORLD.
THEY WERE HOPING TO EXTEND SHELF LIFE WITH HIGH-PRESSURE PROCESSING, BUT INSTEAD -- >> THEY FOUND IT CHANGE THE TEXTURE AND PROPERTY OF THE PRODUCT.
WHEN WE TESTED THE PRODUCT, WE THOUGHT IT DOESN’T SMELL LIKE FISH ANYMORE.
IT IS LIKE, WHY IS THAT?
WE START TO SLICE IT UP AND SAY THIS CAN BE REALLY INTERESTING.
>> INTERESTING ENOUGH TO WIN A BEST NEW PRODUCT AWARD AT THE EXPO, A YELLOWFIN TUNA INFUSED WITH MARINADE UNDER HIGH PRESSURE, WHICH COOKS THE TUNA.
IT WILL BE SLICED AND SOLD IN DELI DEPARTMENTS.
IT SELLS ONE OF THE AGE-OLD PROBLEMS OF THE TUNA SANDWICH.
>> PEOPLE TOLD ME THEY WANT TO BRING A TUNA SANDWICH FOR THE KIDS FOR LUNCH.
BY THE TIME YOU GET TO LUNCH, IT IS SOGGY.
THIS PRODUCT IS GOING TO BE FIXING ALL OF THOSE PROBLEMS.
>> TUNA FISHING IS NOT WITHOUT CONTROVERSY, AMID CONCERNS ABOUT GOLF AND OTHER MARINE LIFE CAUGHT UNINTENTIONALLY WHILE FISHING FOR TUNA.
BUT THAI UNION HAS WON PRAISE FOR ITS SUSTAINABILITY PRACTICES.
>> THE TUNA COMMITMENT WE HAS SPECIFICALLY, THE LEADING COMMITMENT IN THE INDUSTRY AS FAR AS HOW TO SOURCE TUNA RESPONSIBLY.
WE ARE WORKING TOWARDS HAVING OUR TUNA MEAT THE CERTIFICATION REQUIREMENTS.
THIS IS THE LEADING STANDARD IN SUSTAINABILITY FOR WILD CAUGHT FISHING.
>> THAI UNION SAYS THE PRODUCT WILL NOT PLACE STRAIN ON THE OVERALL STOCK SINCE IT IS MADE HIM THEIR EXISTING CATCH, WHICH MAY BE A GOOD THING SINCE THIS COULD BE THE NEXT BIG THING ON
YOUR PLATE.
>> ONCE PEOPLE TASTE OF THIS, THEY GET REALLY EXCITED.
EVERYBODY THAT TASTES IT JUST LOVES IT.
ANTHON THE NEW SLICED TUNA BEGINNING TO BE ROLLED OUT AND DELIS, SUPERMARKETS ACROSS THE U.S..
SHAYNA: I WANT TO TRY.
DO HAVE A CHOICE OF WHICH FISH TO ORDER?
ANTHONY: THERE ARE DIFFERENT PACKAGES AT DIFFERENT PRICE POINTS.
THEY DO HAVE TO MAKE SUBSTITUTIONS OCCASIONALLY BECAUSE IT DEPENDS ON WHAT IS FRESH.
IT IS LITERALLY COMING FRESH OFF THE BOAT.
THEY DO MAKE SUBSTITUTIONS, BUT TELL YOU IN ADVANCE.
SHAYNA: CRAVING A CLAMBAKE?
WE FOUND ONE WITH A VIEW.
>> IT HAS ALL THE GREAT NEW ENGLAND INGREDIENT