"They know I'm into cool stuff, so when they do have the monkfish liver or sake-cured salmon roe, they're always coming to me and saying 'hey, I think this would be up your alley' and to me, that relationship, the back and forth, is something that's so valuable in the creative process." -Carl Dooley, Mooncusser
Chef Carl Dooley of Mooncusser in Boston, MA discusses the role seafood plays in his cooking and why he partners with Wulf's Fish.
