Social media provides fishermen, scientists, enthusiasts, chefs and anyone who loves or wants to learn about fishing a whole new way to connect. Instagram, one of the fastest growing social media platforms, connects users through photos, usually taken on their cell phones and posted into a feed you can follow. On any given morning, you can find a great fishing photo from Chef Kristian Sadler, who is an outdoorsman, and surf casting fisherman. His instagram feed is teeming with so many exciting fish-filled photos, we had to ask him about his love for fishing and photography.
1. What is your earliest memory of the ocean or fishing?
My earliest memories of the ocean go way back to growing up in the late 70's, early 80's on the Cape. I grew up in Falmouth and we always lived within walking distance to the beach. I can remember hand-lining for flounder and fluke off of bridges or going deep sea fishing for bottom fish with my mom as early as age 7. When I got a little older, but still could not drive myself, she or my father would drop me off at random fishing spots before sunrise and I would fish for hours by myself until they returned to pick me up. I can actually remember walking 2 miles home through the woods with a 10-pound brown trout when I was teen. I would often tag along and help my mom dig for cherry stones and clams. I still do because she has some great secret spots.
2. What is your relationship with fish?
It's important for me as a chef to be able to know where the product I buy is coming from, to be able to create a relationship with the people who are going out and using sustainable, and fair practices to to deliver their product to market. Everyone says it lately, and it IS important for the future of our fisheries. I'm also an avid land based saltwater sport fisherman and can be found all all over the cape fishing and networking with both commercial and recreational fishermen.
3. What is the best part of fishing?
For me the best part of fishing is catching big stripers from the shore, being outside in this amazing geographical location on the ocean. And quite simply, it's just fun, even though it can be a lot of work. In fact, this summer I took a break from running my own kitchen to focus a bit more on my fishing. However, I can be found hanging around Big Rock Oyster Company in Dennis, assisting with new account sales, as well as helping to organize events at Trader Eds in Hyannis Marina, including this year's Tunafest.
4. What is your favorite fish dish to cook?
I would have to say I really look forward to grilling fresh harpooned swordfish with lemon and herbs from the garden, or simply seared and caramelized fat local scallops drizzled with high quality olive oil or a little beurre blanc. And let's not forget Nantucket bay scallops when they come into their short season. I eat them raw.
5. Why Instagram?
I really like Instagram, I can't say I'm the biggest social networker. However, the way you can live vicariously through an individual image really tells you a lot about the person who created it. I love photography and art, and I just feel it's a great medium for expression. Plus, I can stay visually connected with fellow chefs and fishing industry friends.
6. Who do you follow on Facebook & Twitter to stay connected to the fishing community?
I'm really not doing much Facebook these days. I do tweet occasionally, at @kristiansadler. There are a few chef friends, like Matt Jennings of Farmstead and La Laiterie in Providence, and Jenn Louis and Greg Gordet from Portland, Oregon (where I lived for 12 years), that I stay connected with because of their commitment to use the best sustainable, fairly fished products they can get. I also stay connected to the Seafood Watch and Trace and Trust for the same reasons, as well as a few lure manufacturers and companies that support my surfcasting habit.
7. What worries you the most about the future of fishing in New England?
The future of New England's fisheries is surely in jeopardy. You can see with the naked eye that many populations of fish from our waters have declined. You used to hear stories of record catches and huge fish, now commercial striped bass season lasts about 3 weeks. I'm not a commercial fisherman, but something needs to be done. I'm not the man to ask.
8. What makes you hopeful for the future of New England's fisheries and the food to table movement?
I'm hopeful that organizations like Trace and Trust will become more mainstream as people become more conscious of where their food comes from, and want to be sure that practices are being utilized that will ensure local catches from our once bountiful waters in the future.
To stay connected, take at look at our Fishy Follows List on Twitter https://twitter.com/WCAI_NPR/fishy-follows
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