A Sustainable, Camp-Inspired Seafood Shack from the Team at The Shipwright's Daughter
MYSTIC, Conn., Aug. 19, 2025 /PRNewswire/ -- This summer, the Connecticut shoreline is getting a playful, purpose-driven newcomer with the debut of Mystic Fish Camp, a retro-themed seafood shack from James Beard Award-winning Chef David Standridge and the team behind The Shipwright's Daughter. Opening on August 25th, the concept brings the nostalgia of summer camp to the harbor—with bold flavors, sustainable sourcing, and a deep respect for New England's fishing traditions.
If The Shipwright's Daughter is the grown-up dinner party, then Mystic Fish Camp is the barefoot beach cookout - the fast-casual sibling with sand still between its toes. Designed to evoke the charm of old-school New England fish shacks, it's a playful, analog response to an increasingly digital world.
Set just steps from the water, at 4 East Main Street, Mystic Fish Camp is a casual celebration of local bounty and culinary creativity. "It's fun, it's approachable, but we're taking the food and sourcing very seriously," says Chef Standridge. "Everything we serve here reflects our commitment to sustainability—and our love of the sea."
The menu is built entirely around local, wild-caught seafood - the often overlooked fish that rarely make it to the center of a menu. "We're suckers for ugly fish," Standridge laughs. "But why waste good fish?" Bycatch like dogfish and monkfish are underdog ingredients that deserve their moment. Monkfish, often called "the poor man's lobster," is a sustainable alternative to lobster, whose populations are under pressure.
From tartare bowls made with yellowfin tuna and sugar kelp salad, to fried oysters with togarashi aioli, every dish is crafted using ingredients caught by local fishermen and women. Partners include CORR (Connecticut Oyster Restoration & Recycling), Greencrab.org, Eating with the Ecosystem, and Stonington Kelp Co.
Highlights from the menu:
Green Crab Bisque – made with invasive green crab, showcasing the team's inventive approach to sustainable seafood, with $1 from each sale donated to Greencrab.org.
Poor Man's Lobster Roll – A clever twist made with poached monkfish, available hot (with green crab butter) or cold (with lemon mayo and herbs).
Tartare Bowl – Fresh local catch of the day dressed in shoyu lime mayo, with coconut rice, avocado, sugar kelp salad, pickled veggies, roasted summer squash, and crispy gremolata.
Yellowfin Tuna Burger – Umami-rich double patties topped with cheddar, togarashi aioli, and crisp vegetables on a housemade milk bread bun.
Mermaid Fries – Dusted with sugar kelp salsa verde powder and served with jalapeño aioli.
The beverage list includes house made lemonade, iced tea (both frozen and chilled), and frozen Arnold Palmers. For dessert, guests can toast their own nostalgia with Campfire S'mores featuring house-made graham crackers and cinnamon marshmallows.
Beyond the food, Mystic Fish Camp embraces a mission to educate and inspire. By using underutilized species and creative sourcing techniques, Chef Standridge and his team are showing that seafood can be delicious, accessible, and sustainable—all at once. "Our goal is to support local fisheries while creating food that makes people smile," he explains.
Mystic Fish Camp is open Thursday through Monday from 11 a.m. - 7 p.m.
About Mystic Fish Camp
Mystic Fish Camp is a sustainable, camp-inspired seafood shack located on the waterfront in Mystic, Connecticut. Led by James Beard Award-winning Chef David Standridge, it's the newest concept from Heidenreich Hospitality Group, the team behind The Shipwright's Daughter and The Whaler's Inn. With a playful, fast-casual approach, Mystic Fish Camp highlights local, wild-caught seafood—especially underused species—while championing sustainability and New England's fishing traditions.
Media Contact:
Helen Patrikis
6315531370
[email protected]
SOURCE Mystic Fish Camp
Share this article