Seafood sustainability and ocean conservation are two of our main focuses at GW Fins. Executive Chef Michael Nelson has created a variety of unique cuts of fish, like Fin Wings, to utilize all parts of the fish, not just the filet. He has also been one of the first of just a few chefs in the US to introduce dry aged fish to a restaurant menu, which allows us to cut down on waste and utilize delicious parts of the fish that have previously been discarded.

On Wednesday, July 12, 2023, Chef Nelson hosted our first-ever Ocean Conservation Cuts Dinner to highlight these unique and sustainable techniques. Guests were served dishes such as corn dogs, sliders, wings, and more … all made with fish as the only protein!

If you cannot believe it until you see it, click here for scenes from this delicious and innovative dinner.