New York Is Celebrating Local Seafood With a New Trail on Long Island

Say hello to the South Shore Trail, a new seafood trail designed to simplify the search for Long Islanders and visitors. The South Shore Trail is the first of two routes planned for the Long Island Seafood Cuisine Trail, which New York Governor Kathy Hochul and other stakeholders launched on March 19.

What is the Long Island Cuisine Trail?

The Long Island Cuisine Trail is an agritourism tool intended to promote and revitalize the area’s aquaculture and seafood industries, much like other cuisine and beverage trails guiding diners to local farm and food businesses in New York and other states. This one is part of New York’s Blue Food Transformation initiative, announced by Gov. Hochul in her 2024 State of the State proposal.

Right now, a web app lets users plan their route along the South Shore Trail, spanning from Bay Shore in the west to Montauk in the east showcasing 20 seafood businesses like restaurants, markets, and an oyster farm — Blue Island Oysters in West Sayville — plus a handful of related points of interest and events. A downloadable app, expected to launch any day now, will also allow check-ins along the trail and gamification elements like a leveling system for repeated use.

“We’re noticing that so many of the restaurants on Long Island don't have a significant amount of locally harvested fish and shellfish on their menus,” says Kristin Gerbino, fisheries specialist for Cornell Cooperative Extension (CCE) of Suffolk County. "So much fish on menus here is imported, and so much seafood harvested here is exported, which doesn’t really make sense.”

How was the trail curated?

Gerbino was instrumental in developing the new trail, consulting with the Long Island Commercial Fishing Association and Long Island Oyster Growers Association about who best supports them. She also sent surveys to hundreds of regional businesses asking, for example, if they carried local seafood regularly and labeled it clearly on the menu. She’s working on a North Shore Trail, too, which should launch this summer with another 25 seafood stops from Oyster Bay to Greenport.

In the first round, Gerbino got back fewer of the surveys than she hoped, so the South Shore Trail didn’t reach its cap of 25 seafood stops. The official ribbon-cutting sparked so much additional interest, though, that she’s narrowing down the final five additions now. Here are three highlights along the South Shore Trail’s inaugural 20 locations.

The Snapper Inn (Oakdale)

The host of the Long Island Cuisine Trail’s ribbon-cutting ceremony last week, The Snapper Inn was founded in 1929 by Henry Remmer, whose descendants still own the beloved waterfront institution. “They did a fabulous tasting of local seafood like black sea bass Francese, blackened fluke sliders, and oysters from North Fork Big Oyster and Tall Mutha Shucka,” says Gerbino. “It was one of those memorable meals, truly outstanding.” On the regular dinner menu, look for dishes like potato-crusted Montauk cod with horseradish beurre blanc and haricot verts.

Nick & Toni's (East Hampton)

This Italian-inspired restaurant in a Tuscan-inspired farmhouse setting prioritizes freshness with its daily whole fish and daily market catch, which are always local, fired in a wood oven, and served with seasonal sides like sunchoke purée, pearl onion agrodolce, and baby fennel. “A lot of people don't realize most food travels about 1,500 miles before hitting a plate,” says Joe Realmuto, executive chef of Honest Man Hospitality, which owns Nick & Toni’s. “Branzino, for example, is a farm-raised fish from Europe that has to travel halfway around the world before getting to you. Why not get a fish that comes from just miles away?”

Inlet Seafood (Montauk)

The easternmost stop on the trail, Inlet is a two-story seafood restaurant and sushi bar owned by six fishermen, guaranteeing a fresh experience along with stunning views of Block Island Sound. Being part of the trail is “a great opportunity to educate visitors, support fellow local businesses, and strengthen the connection between the fishermen, the chefs, and the community,” says director of operations Amanda Jones. “We do anticipate an increase in visitors, especially those who are more mindful about where their food comes from and are seeking out places that reflect that ethos.”

Jones says to expect the catch of the day served many ways: whole from the grill, in crudos and ceviches, and in hearty seafood pastas made with things like squid or monkfish. “One of the most exciting parts is that it shines a light on lesser-known species that we catch — like porgy, sea robin, or scup — that are often overlooked but are absolutely delicious and sustainably harvested. By putting them on our menu, we’re not only reducing waste, but also giving diners something unique and memorable.”