Grand Marais’ Dockside Fish Market was featured in the Travel section of Sunday’s New York Times as one of four restaurants in the U.S. “that celebrate their stamping grounds in ways that go beyond ingredients.”
The article, headlined “A Sense of Place, on the Plate,” noted the business’ ties to Grand Marais’ long — but mostly long-vanished — fishing heritage. Owners Harley and Shele Toftey operate one of the few remaining commercial fishing operations on the North Shore.
“It’s a dying thing,” Shele Toftey told the Times. “It’s a great livelihood, but it’s a hard livelihood.”
The article mentions, among other items, Dockside’s fried herring fillets and fried whitefish. It makes special mention of its herring roe, called Superior Gold Caviar, “that burst with a mild, briny tang.”