Michael Dimin got into the fish business by accident while on vacation with his family on the Caribbean island of Tobago in 1996. He and his family went fishing one day with local fisherman "Double D" on his boat I Got Dream. The fishing was good and when they returned they noticed the local fleet had a lot of good-looking fish, but nowhere to sell it. A native New Yorker, Dimin figured that there were chefs back in the Big Apple who would love to get their hands on fish this fresh without having to deal with the existing supply chain. Connecting fishermen directly with chefs and thereby shortening the distribution chain and delivering fresher fish from sustainable fisheries seemed like a winning business plan.

Together with his son, Sean, Dimin figured out the logistics and formed Tobago Wild and started buying fish off the docks and beaches and sending it overnight right to the restaurant's front door. Soon after, they figured, why stop at Tobago? Sean hit the road and found fishermen in the southeast that could ship their catch right from their boat and Dixie Wild was born. Next, Sean got a plane and headed to Alaska, the mother lode of sustainable seafood, and rounded up some Alaska fishermen to feed his chef clientele's growing demand by offering them the freshest salmon, halibut, sablefish and rockfish, and named this venture Alaska Wild.

Today under their umbrella company, Sea to Table, the Dimins supply sustainable wild seafood to leading chefs around the country. Sean sums it up accordingly, "Chefs want to feel connected to the food they buy. Fishermen need better markets, and to know where the fruits of their hard and dangerous labor are enjoyed. Developing the relationships and infrastructure to overnight deliver wild sustainable seafood creates these values."

Click here to view Sea to Table's products, and remember to tell them you found them using FishChoice.com.