Friday, November 30, 2007
Sargocentron tiere(Cuvier, 1829); squirrelfish. Collected at Palumbanes Islands, east coast of Luzon, Philippines, 1 June 1909. The specimen on which this painting was based cannot be located. Squirrelfishes are nocturnal reef dwellers, and they hide in caves and crevices during the day. Most species are brilliant red in life, sometimes with patterns of lines or spots. (CLICK HERE FOR WEBSITE SOURCE)
Thursday, November 29, 2007
I have recently started to collect realistic fish prints. Most of these were produced over 100 years ago and are of amazing accuracy, and beauty. Among artist I have in my collection currently are Denton, Edmonson, and Cuvier. I am very interested to acquire something from Kumataro Ito. Until then I will enjoy the illustrations like the one above online.
Tuesday, November 20, 2007
December first we will be seeing the first of these little beauties. Cold water shrimp have numerous names: bay shrimp, tiny shrimp, baby shrimp, pink shrimp, cooked & peeled, salad shrimp, cold water shrimp. Cold water shrimp are wild-harvested from the northern waters of Greenland, Iceland, Norway, and the U.S. coasts of Alaska, Washington, Oregon, and Maine. They have bright, reddish-pink shells, both raw and cooked. The meat is white with skin tones that range in color from pale pink to a rich, reddish-pink. Cold water shrimp are small in comparison with warm water species; yet take four to five years to reach maturity. Most come to the U.S. market cooked and peeled and range in size from 150 to 500 shrimp per pound. Cold water shrimp have a sweet taste and soft texture. A small quantity of cold water shrimp is available fresh, shell-on, and headless, often from Maine or Oregon. They are available in the local market during the harvest periods.
Sunday, November 18, 2007
U.S. CONSUMPTION (N.F.I.)
- CANNED TUNA
NEW YORK CITY RESTAURANT SALES
- FRESH TUNA
- CLAMS, MUSSELS
- SNAPPERS / BREAMS
Thursday, November 15, 2007
I had heard that the first Thanksgiving meal was very different than the kind we have today, it was heavy on the seafood selection! How great is that? So here is my ultimate reproduction seafood centric Thanksgiving menu suggestions
lobster and leek bisque
cod chowder, winter squash and Holland cheese
smoked herring spread, watercress and sourdough biscuit
roasted clams and oysters, salt pork and sorrel
bay scallop, apple cider vinegar
whole grilled bluefish, cabbage and radish slaw
maple roasted striped bass, dried wild berry compote
chestnut and oyster cornbread dressing
Pilgrim Hall Museum
Despite the recent oil spill in the San Francisco Bay area the Department of Fish and Game has said it will allow the dungeness crab season to open in areas not directly affected.
photo courtesy of :
Washington department of Fish and Wildlife
Wednesday, November 14, 2007
I am often asked about fake scallops by sales people and chefs. Here is a very brief summary of some general definitions.
- Dry- untreated product that has been removed from the shell, that is all.
- Wet - processed in a tri-sodium phosphate solution, also called dipped.
- Frozen - of varied quality see above.
- Sea - ocean harvested scallops sizes range from under 6 to 40 per lb.
- Bay - harvest locations vary and determine flavor, northern products are preferred.
- Scallop product - this is analogous to "Krab" aka surami, and is made from scallop pieces glued together with bovine hemoglobin, yum.
Monday, November 12, 2007
Wednesday, November 7, 2007
- Bay scallops only live a year or two, and usually die after spawning the first time.
- Scallops must be over two and one quarter inches. But may grow to four or more.
- Only scallops with an annual growth ridge are allowed to be harvested.
- Rules are enforced by the local Constable or Fish Warden.
- The catch limit is 5 bushels (provided by the Town) per person per day and no more than 10 bushels per boat if two or more persons occupy the same boat.
- No commercial harvest is allowed on Sundays, a carryover from times past.
- Air temperature must reach 28 degrees by . If the Temperature is too cold then a red flag will be flown indicating no scalloping allowed.
- Predatory bycatch like starfish, periwinkles, and crabs must be taken ashore and left above the high tide mark.
- Eelgrass is an important asset to the scallop and in years when there is a problem with the grass, like in the 1930’s, then the population of bay scallops will be low.
- Harvests have varied over the years: 2004/2005 = 15,000 bushels, 2005/2006 = 3,850 bushels, 2006/2007 = 5,500.
- The start of the season had roughly 140 commercially licensed scallopers.
- The family scallop season started October 1st with reports of full bushels being brought in.
- One million seed scallops released early this year to assure future harvests. Plans are already underway to release another million seed next year.
Monday, November 5, 2007
Every winter a new twist on an old fish arrives, Icelandic cod. The cod that comes from
Friday, November 2, 2007
Siberian sturgeon comes to New York via Florida. Arriving Monday, November 5th from Mote Marine Aquarium is an environmentally friendly and sustainable aquaculture product. About 9 years ago the aquarium started a project to raise these prehistoric fish in an effort to find out if it could be a practical solution to the depletion of wild occurring specimens in their native regions. The deciding factor would be to see if the farming of this sturgeon is economically viable on a commercial scale. The fish are grown in the best of ways. All effluent is treated and there is no negative impact on the local environment because Mote uses a closed recirculating tank system. The fish is fed a controlled diet that is free of pigments, antibiotics, and hormones. The feed is also certified melamine-free. All in all this is a great fish on its own. The sturgeon is firm, rich, meaty and full of healthy omega-3 polyunsaturated fats. In addition Mote shares all its data with other Florida aquaculture facilities to promote sustainability.