Thursday, December 31, 2009

Wild Edibles Wishes You a Happy New Year

Wishes you a Happy New Year!
 
 
Chefs and Buyers,
 
Thank you for making 2009 a better year. We wanted to take this opportunity to let you know how much we appreciate your business. The close of this year is not without its share of sweet sorrows as we say good bye to MJ Gimbar. MJ is recently married and will be continuing his seafood career in Washington D.C. with the Black Restaurant Group. MJ you will be missed; we wish you continued success. The rest of the Wild Edibles team including Richard, James, Michael, Matt and Rob are here to assist you in the new year.
 
We will be closed on Friday 1/1/2010, and will be open Saturday 1/2/2010 as normal.
 
Specials for Saturday will be:
Nantucket Bay scallops, fresh 16/20 Florida shrimp, Wild Striped Bass from Virginia, 18/20 Dover Sole, Mahi-mahi, and Wild Sturgeon
 
We will not have: skate, pollock, fluke, hake, farm king salmon
 
 
"New Year's Day:  Now is the accepted time to make your regular annual good resolutions. 
Next week you can begin paving hell with them as usual." 
~Mark Twain
 
All the best for 2010,

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/
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Wednesday, December 30, 2009

Wild Edibles Seafood Update


Hi Chefs and Buyers,
Last Minute Specials:
Wild striped bass are coming large and strong out of Virginia with the average fish weighing 13-20lbs. Always a good menu choice, and we have a good supply.
We have a few 20 plus East Coast Halibut from Nova Scotia. If that is too big for you we have some smaller Norwegian farmed halibut 7-19lbs. Both are of superb quality.
Dayboat steak cod are firm and glistening with freshness, less than 24 hours out of the water.
Beautiful Boston Mackerel, eat 'em raw....inexpensive and sustainable use your creativity and get this on your daily special menu!
.
We have arriving tonight from Florida: 2-4lb American red Snappers, 4-6lb lane snappers, 6-12lb Onaga snappers and 16/20 fresh shrimp.
You might want to give us a call if you are looking for any of the following items:
  • Nantucket bays (we only have 20lbs right now and are waiting to here from diggers on the cape)
  • Maine shrimp (high winds have kept boats in)
  • Stone Crab claws (are not confirmed to arrive in time to ship.)
Make Wild Edibles your choice for all your last minute oyster, caviar and lobster needs.
"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."
~Voltaire

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Tuesday, December 29, 2009

Wild Edibles Seafood Update

Chefs and Buyers,
 
I guess this is starting to sound like a broken record, but you really should already have your order in for New Years. Call us and secure your product. Very little "specials" will be left Thursday.
 
We have some really great selections today. Lets start in the north and work our way south today:
 
From Maine we have sweet and fresh Maine shrimp,pandalus borealis AND....you have to call and ask us about the very plump and full PEMAQUID MUSSEL.
 
From Martha's Vineyard we have the very well received Sweet Neck Farm Oyster. We have a 1000 in but they will sell out.
 
From Rhode Island we have beautiful blackfish and black sea bass both are firm and with clear eyes and bright red gills.
 
Wild striped bass is coming mostly out of Delaware. Fish are good sized (6-12lbs) but no monsters in this batch. Fish will be in good supply for New Years. A pretty safe choice along with cod and monk.
 
Local Silver Dory is available and has a very reasonable whole fish price. Fluke is still strong and the quality is good for sushi or crudo.
 
Back by popular demand our Mystic oysters from the NOANK coop. Meaty and briny this is one of the best Long Island Sound oysters out there.
 
From Florida we have rainbow hued Mahi-Mahi (they look like they just came out of the drink). Grouper and Red Snappers are around as well.
 
Moving to the West Coast and the Pacific we have bullet Sturgeon (head and tail off), Australian hiramasa, AND an almost endless variety of oysters from the sweet waters of our left coast.
 
We will be open every day this week except New Years Day.
 
"If you need a piece of equipment and don't buy it, you pay for it even though you don't have it"
-Henry Ford
 
 
 
 
 

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Monday, December 28, 2009

Wild Edibles Seafood Update


Good morning Chefs and Buyers,
Just a few days left in 2009. If you have not already secured your seafood menu for New Years give us a call. We always do our best to have what you may need, but why chance it?
The Monday after the Christmas holiday is generally pretty light on fish with most commercial fishermen spending time with family. This year high winds on the North Atlantic kept even more boats in. Prices on groundfish (cod, monk, etc.) are up as a result. We do however have a few special selections today that may interest you.
Imported John Dory are in very scarce supply, so our market buyer has secured a few boxes of local silver dory. These fish are priced substantially less than the New Zealand imports.
All of the following fish are sized in the sweet spot. The fish below all weigh between 2 and 5lbs each. The smaller ones are perfect for whole fish for two people and the larger ones yield nice portions and still retain the sweetness of the smaller fish. They are below in no particular order:
Blackfish also known as tautog, this member of the wrasse family feeds primarily on small invertebrates like clams, crabs, and barnacles. This diet lends its flavor to the tender white flaked meat of the blackfish resulting in an almost crab-like quality.
Golden tile fish from a brave Long Island boat are in house, in rigor, and with candy red gills. Limited quantity of these nice fish.
Onaga are from Florida are a great choice, and fresh enough to be used for crudo or ceviche. This fish is also called queen snapper and long tailed snapper.
We have jumbo black sea bass available even though they are pretty scarce now. The few we have are expensive, but if you have to have them.....at least you will be very happy with the quality.
Also available are red mullet (rouget), wild striped bass, sturgeon and hiramasa.
Our west coast shellfish arrive tonight and will include New Zealand Mussels, cockles, manila clams, and just to mention a few oysters like; Fanny Bays, Kumamoto, Marin Bay Triploid, Kusshi, Cortez Island, Malaspina, and Totten Inlet.
"Any man who pits his intelligence against a fish and loses has it coming."
-John Steinbeck

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Thursday, December 24, 2009

Holiday Schedule


Good morning all,
We will be closed on Christmas day 12/25/09. We will be making deliveries on Saturday, December the 26th.
Our specials for Saturday will be:
Wild Striped Bass, Arctic Char, Fresh Octopus, Spanish Mackerel, Fluke, Sardines, Sturgeon, and Halibut.
If you need Dover Sole for your New Years menu your order must be placed before noon today.
"All human wisdom is summed up in these three words: wait and hope."
- Alexadre Dumas (French playwright and novelist 1829-1870)
Merry Christmas,

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Wednesday, December 23, 2009

Wild Edibles Seafood Update

Hi Chefs and Buyers,
 
Tomorrow is our last delivery before Christmas, are you covered? We have a good supply of staple items like salmon, tuna (all grades), northern groundfish (ie. cod, skate, monk), dry scallops and a full line of frozen.
 
Specials available to ship you Thursday morning include:
 
From Florida - Red Grouper (5-10lbs), Pink Snapper (1lb average), Fresh Octopus, and Mahi-mahi
 
From Long Island - Green Christmas Eels, Steamer Clams, and Bluefish.
 
From Nova Scotia - Dayboat Halibut (very nice and selling fast)
 
From Maine - Just in time for Christmas! Sweet Maine Shrimp.
 
From New Zealand - Cockles, Green lip Mussels, and John Dory.
 
We still have a few pieces of Siberian Sturgeon, Hiramasa, Irish Steelhead Trout, and Char to name a few.
 
Our feature oyster today is the Pearl Point from Netarts Bay in Oregon. This area fed by two small, pristine mountains streams, has higher than average salinity. The combination of salinity and water purity produces an oyster with a pleasing flavor and cantaloupe finish. The oyster is typically 3 to 3-1/2 inches in size.
 
"Always plan ahead. It wasn't raining when Noah built the ark."
-Richard C. Cushing
 
Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Tuesday, December 22, 2009

Wild Edibles Seafood Update

Hi Chefs and Buyers,
 
Just a quick note concerning our Holiday schedule. We urge everyone to get your orders in early. We will be making deliveries as normal Wednesday the 23rd and Thursday the 24th (there will be limited late runs and we will be closing early) . We will be closed Friday the 25th Christmas day. We are open Saturday the 26th. The schedule for next week (New Years day closed) is similar.
 
Specials for delivery Wednesday include Nantucket bay scallops hand harvested and shipped directly to us from the cape. Fresh dayboat cod and large monk fish tails from Massachusetts. Green Christmas eels from Long Island are first come first serve and very limited coming in directly from a few 'old-timers' that still know how. We bought a box of nice 5-10lb blues from one of the eel guys, so that is a good local sustainable menu option.
 
Dory is sold out, but we do have cockles and green lip mussels both from New Zealand as well. Hiramasa is a sustainable farmed fish from Australia that is great as crudo or any number of prep methods.
 
We have Siberian sturgeon from our friends at the Mote Marine Research facility in Sarasota, Florida. http://seafoodshop.blogspot.com/2008/03/siberian-sturgeon.html
The sturgeon farm is a cutting edge facility designed to produce the highest quality fish in the most eco-conscious way available. We are able to offer this fish at a very attractive price. Sturgeon eats extremely well it has a steak like quality and a very high omega fat content. Let your creative juices flow.
 
If you have grown bored of salmon why not try something new? Here are two great options:
Arctic char is farmed in Iceland using the best practice in aqua culture of closed tanks. Char is rated as a sustainable fish by the Blue Ocean Institute. You can download a pocket guide here. http://seafoodshop.blogspot.com/2008/03/siberian-sturgeon.html
Another nice choice is our Irish Steelhead trout these fish are fat and cut out bright red with great "marbling" throughout. The same species as Tasmanian ocean trout at a much better price.
 
Also available a today are Florida pink dorade, local porgies, Loc Duart salmon, and mahi-mahi.
 
Kumomoto oysters are very popular every holiday season. This Japanese seed oyster is deep cupped and delicious. With cucumber and melon flavors followed by a sweet and mildly brine finish. Venus would approve.
 
 
 
 
 
 
Order early and order often,

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Monday, December 21, 2009

Wild Edibles Seafood Update


Good day Chefs and Buyers,
This weekend's winter weather has definitely affected us today. Many boats stayed in, or came in early with limited catches. Flights were canceled or delayed until tonight. We did our best to fill every order today, thank you for understanding. Tuesday will be business as usual.
Scheduled to arrive later today we have from New Zealand;
Sexy sashimi and crudo worthy Opah, pictured above. The cockles we expected today come tonight instead. Our Hiramasa from Australia will be landing at JFK tonight, this is also a great alternative to hamachi and it is farmed with approved best practices to promote sustainability.
Our Florida truck managed to make it to us as scheduled: and we have beautiful American red snappers sizes are 2-8lbs, fresh trap caught octopus sized 1-3lbs, domestic pink dorade (same as pink snapper) sized 1-1.25 great center of plate fish at an incredible price. We also have a limited amount of fresh mako (a favorite for the feast of the seven fishes).
From the frozen Northeast we have a few Nantucket bay scallops, fresh smelts and we can secure you green Christmas eels early in the week if you have a need. Cod, monk and skate will be limited but of good quality since the majority of the catch is coming off of day boats this week with the trip boats in harbor.
We do not expect any additional flight delays, so we will have fresh sardines from Portugal tonight and Turbot from Chile.
Farmed halibut is in good supply. It makes a great choice for party and Christmas menus. The Norwegian halibut is head on, unlike its wild sibling, they are cutting out with a 62% average yield that is much better than expected. This is because they really are fattened up prior to harvest and their girth exceeds there wild working siblings, producing a thicker fillet.
Our oyster selection today is the Beau Sole. These petite cocktail oysters are a must have on our raw bar. Packed with more briny goodness than can be imagined from the under two and a half inch shell. Packed nicely in a wood crate should you order 100, but available by the piece as well. Harvested from waters protected by the Acadian peninsula in Miramichi Bay (N 47.15/W 65.02). Beau Soleil means beautiful sun and who couldn't use some of that during these gray winter days?
Also availble are porgies, farmed sturgeon, carp, small tile fish, mahi, striped bass and grouper.
If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.
-Anne Bradstreet

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Friday, December 18, 2009

Dover Sole Schedule

Dover Sole ordering schedule:
 
Here is the breakdown
 
There are only three delivery days left in the year.
 
Monday, December 21st, 2009 - Already ordered
 
Thursday, December 24th, 2009 (Christmas Eve) - Orders must be in by Monday the 21st
 
Wednesday, December 30th, 2009 (New Years Orders) - Orders must be in by Thursday the 24th
 
* for customers to receive product on Monday the 28th we will need to have the order on Monday the 21st
 
This schedule is due to the Christmas Holiday in Europe and is normal.
 

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/
Get ready for the weekend Chefs and Buyers,
 
First off, lets talk about cod. Day boat cod from Massachusetts is as good as it gets; these fish are firm, bright and extra fresh. We also have skate and monk from the same boats and it is just as nice as the cod. These boats know how to handle fish and it shows.
 
A little closer to home we had a short trip Jersey trapper come in with nice jumbo porgies (2-4lb) and "kitten'' tile fish (1-2lb). Both would be great for a whole fish special. Your customer will be pleased with the quality, and your food cost will benefit as well.
 
Just for fun we have some truly colorful parrot fish in the house. These will really make your fish display pop, and they taste good to boot. Parrot fish are a member of the wrasse family and feed on shellfish that imparts the same quality to their meat. Very limited quantity.
 
Our New Zealand flight arrived a day early and we have a limited amount of John Dory, and pink snappers.
Pink snappers (Pagrus auratus) also go by many other names including Tai snapper, and red pargo. Whatever you call it this white fleshed fish is pure delight.
 
Maine shrimp will likely not be available for the rest of the week because high winds have the fleet inshore. New York closed the striped bass fishery this week, but some Delaware fish showed up to compensate. Prices are still holding from yesterday on stripers so that is some good news.
 
Our featured oyster today is the Island Creek from Duxbury Mass. Rowan Jacobsen author of the The Oyster Guide has this to say. "The reigning kings of east coast oysters, Island Creeks have become the standard against which others are judged. Crisp, firm, and very briny." We have always liked Skip and his oysters too, try some today.
 
 
 

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Tuesday, December 15, 2009

New York Seafood Update

Looking for something different? We have beautiful green lip mussels from New Zealand. These southern hemisphere bivalves dwarf their common cousins. With a high meat to shell ratio, a rich flavor profile that marries well with bold ingredients, and a colorful green shell they are the perfect seasonal special for your menu.
Chilean turbot is a perennial favorite during the holidays. And why not, this firm white meat fish is so versatile? Demand will be high during the next few weeks with many a caterer and chef featuring turbot on party and holiday menus. We have increased our orders by twofold from last year, but we would still appreciate a heads up if you have your menus in place. Another favorite this time of year is Dover sole. The ordering schedule for Dover sole is Thursdays for Monday, and Monday for Thursday. Give us a call and we can make sure that your Dover sole needs are met. We do try too have a few extra on hand just in case but truly appreciate your ordering ahead.
Tuna has begun to tighten up with the new moon on Wednesday. We should be fine with the higher grades(#1 and 2+), but do to limited quantities #2 tuna is creeping up, the better deal is 2+. Things should improve as we get closer to the new year.
We had such a demand for onaga last night that we arranged to get another shipment for tonight. Onaga snapper is a high yield red skinned fish that is sure to please. We get them in rigor with big clear eyes, and blood red gills. Only a few hundred more pounds will be available for the week.
From Chatham we are getting some truly phenomenal cod, and monk. The cod this morning was the nicest we have seen from this side of the Atlantic in weeks. Head off steaked cod are sized 8-15 lbs and cutting out extra firm, and with a super moist appearance.
Todays featured oyster is Kusshi, the Japanese word for precious. Selectively grown in the protected bay of Vancouver Island, British Columbia by Keith Reid they are grown in floating trays and tumbled to produce a petite and deep cupped jewel. Similar in size to the Kumomoto oyster the Kusshi is sure to be one of your new favorites.
Also available are rouget (2/3 per pound), sweet Maine shrimp, black sea bass, sturgeon, and shucked oysters.

Monday, December 14, 2009

Wordle Fun

Wordle: Hovey Fish 1

Monday's NY Market Report


Hello Chefs and Buyers,
We hope you had a great weekend. The fishermen in Florida certainly did. This morning we received a great mixed shipment of fish and shellfish from the sunshine state.

Starting off the list is mahi-mahi, the fish are weighing in around 12-15lbs headed and gutted and still showing off their iridescent yellow coloring that earned them the Spanish name dorado maveriko or 'golden maverick'. Speaking of Spanish, we also have sushi quality Spanish mackerel, these fish are around 2lbs each. Red grouper is available, these firm fish with the big white flake would make a great special if not already on your menu.

We have a very limited quantity of a very special fish called trigger fish, also from Florida. Trigger fish is a cousin of the blackfish (tautog), and hog snapper, and a member of the wrasse family. Like their cousins these fish feed on shellfish and crustaceans. This diet imparts a very sweet quality to the meat and combined with the fine white flake gives this fish a cult like following amongst those who know it. As a matter of fact it is usually only when there is an abundance in the catch that this fish makes it to market because they are mostly taken home by the fishermen and dock workers.

Shellfish from Florida has been strong too. Fresh shrimp tails are gorgeous and sized 16/20 per pound. Stone crab season is in full swing with medium sized claws (6/8 per pound) being the best value. We also get fresh octopus out of the same traps intended for stone crabs.
Weather was an issue for some areas this weekend, but we still managed to get some good sized stripers from our friends in Maryland, and a few smaller fish from Virginia for good measure. Things should be clearing up in the next day or so, and will have limited effect on northern ground fish catches.

Onaga is a favorite of ours and today's fish are no exception. Onago is also called longtail snapper, we like to call them baseball bats and these firm and in rigor fish from Honduras are certainly fitting of the moniker.

Our oyster pick for you today is Pipes Cove from Greenpoint (Long Island), NY. Darlene and her husband still personally deliver their briny and clean hand dug oysters to our warehouse to make sure they arrive safely. Get in on the love.
Stephen King
Best regards,

Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Thursday, December 10, 2009

Weekend NY update


We have a really nice mix of specials for the weekend. One or more sure to fit your menu needs.
The quality of fresh shrimp from Florida has been great all year, but todays shipment seems to be even more firm and sweet. And at these prices you cannot go wrong. Size is 16/20 per pound. And this is just the tip of Florida's bounty because we also have stone crab claws, black grouper and available Tuesday we are taking orders for diver caught live spiny lobster.

Just landed at JFK this morning and only hours out of the water we have three specials from Iceland. Big sustainable Arctic char are here, they are running 4 to 6 pounds and we have a few hundred pounds. Get your order in early to get these bigger fish. Dayboat Icelandic cod is available as well as halibut from this island nation. We are always excited to get this shipment and the fish never disappoints us. This country's respect for the sea shows in their fish.

Jersey boats are starting to produce and we have black sea bass showing up in fair quantities. The black sea bass are not only in rigor and coming in with candy red gills but are truly jumbo in size, most are in the 3-6 lb range. Good sized fish are the trend with these boats and we also have doormat jumbo fluke, a few today were easily 8 lbs and would make a great alternative to halibut.

We will be getting some more Chilean turbot tonight. These have started to become a menu favorite of some of you, so we have increased our par levels to make this a staple item. Go ahead and put it on your menu, we got you covered.

Rounding out tomorrows selections are corvina, onaga, tile fish, razor clams, stripers, and dover sole.
Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Wednesday, December 9, 2009

New York Seafood Update

Now here is todays seafood news:
We will be getting our direct Portuguese sardines that are always great and growing in popularity, thanks for the support. We also have some nice larger sized rouget they are running 1 to 2 per pound, and should have a good yield.
We just got in a nice short trip Jersey boat with huge bloody monkfish, and technicolor golden tilefish (3-7 lbs each). Both are limited to a hundred or so pounds.
Black sea bass finally made an appearance today so we have a small amount of mostly jumbo sized black sea bass for Thursday. Onaga came in like baseball bats, if you haven't tried this fish yet you will be not be disappointed.
Wild striped bass had a few additional limited openings and along with Maryland we now have tagged fish from the PRFC (Potomac River Fisheries Commission), and VMRC (Virginia Marine Resource Commission). We hope the additional fish will start to bring prices down over the weekend.
The National Restaurant Association just released the 2010 trend survey and Barramundi made the list http://seafoodshop.blogspot.com/2009/12/sustainability-and-local-seafood-top.html so get ahead of the curve with our sustainable barramundi from Australis Aquaculture.
Last but not least we are offering a new oyster from Martha's Vineyard. The oyster is called a sweet neck farm and it is the much loved offspring of Jack and Sue Blake. This briny deep cupped belon shaped oyster is the perfect solution for all your baked or broiled menu offerings.
“Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”
Hector Bolitho 'The Glorious Oyster' (1960)

Tuesday, December 8, 2009

Seafood Update

Hi Chefs and Buyers,
Halibut continues to be very tight, so please order ahead if possible. We are getting a good mix of wild Icelandic, and farmed Norwegian fish. Both are stellar in rigor and fat halibut. Size range for these fish are in the 5lb to 20lb range.
Our Australian shipment arrived today with beautiful hiramasa, and onaga and we still have a small amount of opah.
The cold waters of the North Atlantic have blessed us with the winters sweetness in the form of Nantucket Bay scallops and Maine shrimp (many still have roe attached). Our friend Rod Taylor is also sending us his live Taylor Bay scallops in the shell, they are the same species as Nantucket and Rod actually supplies much of the seed to replenish the wild bays.
Swordfish continues to run strong and we have some big fish from the African coast that came with our #1 Tuna.
From Florida we have a fresh Octopus that is trap caught along with Stone Crab.
Striped bass from Maryland continues to run strong with some nice big fish 15-20lbs making their appearance along with the usual 5-12lb fish.
Chatham day boats are bringing us admirable and in rigor cod bullets that would make a great menu addition.
I have always admired the ability to bite off more than one can chew and then chew it."
--William C. deMille,
American screenwriter and film director
Good day,
Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com
http://seafoodshop.blogspot.com/

Wednesday, December 2, 2009

Sustainability and Local Seafood Top List

Just released by the National Restaurant Association "What's Hot in 2010; Chef survey" shows that local and sustainable seafood are high on the list of important issues for chefs.

Here is a brief look at where seafood ranks:

Top 20 Trends

#2. Locally sourced meats and seafood
#3. Sustainability
#10. Sustainable seafood
#18. Non-traditional fish (e.g. branzino, Arctic char,barramundi)

Top Trends by Category

Main Dishes / Center of the Plate

#1. Locally sourced meats and seafood
#3. Sustainable seafood
#4. Non-traditional fish (e.g. branzino, Arctic char,barramundi)

Breakfast / Brunch

#4. Seafood breakfast items (e.g. smoked salmon, oysters, crab cake)

Culinary Themes

#1. Sustainability

All data has been collected from www.restaurant.org/foodtrends

For additional information see the Nation Restaurant Association website or Seafood Source.

Monday, November 9, 2009

Fish and Chips Style Fish

DEEP FRYING FISH

This is a recipe for a battered style fish and chip dinner.

A deep heavy cast iron pan and a candy thermometer are highly recommended.

Ingredients

Almost any firm white fish will work. Pollack is my favorite. Buy six to eight ounces per person.


for the Batter


1/2 cup of seltzer or beer
1/2 cup of milk
1 cup of flour
1 tbsp Baking powder
Salt & pepper to taste
1 tbsp Vinegar(optional)

Beat the ingredients together until smooth.

for the oil

you will need an oil with a high smoke point ( peanut, grape seed and canola are good choices)

You will need at least enough oil to cover the fillets as they cook, but be sure to leave at least 2 inches to the rim of the pan. this will ensure that the oil does not bubble over.

Heat your oil to 350-375 degrees.

Dip fish fillets in batter and fry in deep fat until golden brown (3-5 minutes a side), turning once.

Remove the fish from oil and place onto paper towel or a rack and allow to drain. You can use the same oil to make some nice fries.

Tuesday, November 3, 2009

Salt Baked Whole Fish


SALT BAKED WHOLE FISH

Ingredients

Kosher Salt to cover Fish ( a standard box should suffice for a 2-4lb fish)

1 Whole scaled and gutted fish ( you will need about 3/4 of a pound per person ) Such as black sea bass, snapper, branzini, dorade, porgy, blackfish will all work great.

Olive oil a few ounces is all you will need.

Fresh herbs ( optional to stuff the cavity of the fish, can consist of rosemary, thyme, sage, parsley, dill etc.)

Method

Preheat oven to 450F.

Moisten the salt with water until it is the consistency of wet sand. (some recipes call for egg yolk, but I find this unnecessary.

Rinse the fish taking special care to thoroughly clean the gut cavity. Any blood will give the final dish an off flavor. Dry with paper towel.

Lightly coat the fish with olive oil.

Place about half of the salt mixture on an oven safe dish that will fit your fish, lay the fish on top of it and cover with the remaining mixture taking care to completely seal the fish.

Bake in the oven for 10-15 minutes for each inch of thickness (measured at the center) ,depending on the size of the fish this could be anywhere from 10- 30 minutes.

To test if the fish is done you can insert a metal skewer of thin knife into the center of the fish. It should feel hot to the touch when placed on the back of the wrist. Or if you have a meat thermometer the temperature should be 130. Carry over cooking will bring it to the USDA suggested 140 degrees.

Remove from oven and let the fish rest for 5 minutes and remove all salt from around the fish.

Remove the skin before serving, it will be very salty.



Monday, November 2, 2009

Oyster Choice Freedom


Hi folks,


About a week ago I received an e mail from one of my oyster suppliers notifying me of some upcoming rule making over at the FDA. Basically some people at the FDA have come up with a proposal to ban the sale of untreated Oysters from the Gulf of Mexico for eight months out of the year. As a consumer and person who enjoys eating raw oysters this saddens me. As a fishmonger this can hurt me financially. As a free human this bothers my libertarian brain, and the thought of yet more nanny state rules bothers me immensely.



Here is a draft letter that we are asking our members to send to their Congressmen and Senators.
·        Please paste this message on your own letterhead.
·        Please personalize it by stating how this will impact you and your business. 
·        Feel free to modify the text as you see fit – but keep the core message.
·        Feel use a couple of the bullet points below to make your point.
·        Try to keep it to one page (or a page and a half at most) or will you lose them.
·        Keep the core message up front - We are asking them to – Push FDA to repeal their mandate and return to the ISSC.
·        We urge you to avoid comparisons with cigarettes which have no environmental or health benefits. 
·        Please stay positive about steps we have been taking that continue to improve the quality and safety of the products we produce, the sustainability of the industry and the ecological benefits we provide.
·        Good tips on addressing and finding your congressperson can be found at: 
http://usgovinfo.about.com/od/uscongress/a/letterscongress.htm
 
Dear ___
The FDA has dropped a bombshell on the shellfish community. On October 13th Mike Taylor, senior adviser to the FDA commissioner, explained FDA’s new policy to the Interstate Shellfish Sanitation Conference (ISSC). The FDA’s new mandate requires Post Harvest Processing (various forms of pasteurization) of oysters harvested from the Gulf states from May through October, effective May 2011. We are asking our Congressional Representatives to urge the FDA to repeal this edict and return to the ISSC with a pledge to collaborate with state regulators and industry to find workable solutions that will continue to reduce illnesses associated with shellfish.

This unilateral edict from FDA derails decades of cooperative efforts to address the issue among industry, state regulators and the Agency through a group called the Interstate Shellfish Sanitation Conference (ISSC). This body has been developing strategies to reduce illnesses by 60 percent using improved refrigeration and public education with the FDA’s approval since 2000, however Taylor stated that the FDA was “no longer satisfied” with these efforts.

The FDA’s new “guidance” is an attempt to reduce the risk associated oysters from the naturally occurring bacterium Vibrio vulnificus(Vv) that sickens about 30 people a year. When these illnesses occur in immune compromised individuals the outcome is often fatal, resulting in about 15 deaths a year. 

By issuing this new “guidance” under existing regulations the FDA avoided the typical rulemaking process, which would have required them to perform an economic impact study and solicit public comment. They suggest that consumers cannot tell the difference between fresh, raw oysters and dead, processed meat and they have stated publicly that they don’t care what the economic impacts are.

We believe that consumers will not accept more expensive, processed oysters as a substitute for the real thing and that the impacts to restaurants, harvesters and dealers will be huge. Hundreds of raw bars will go out of business and thousands of harvesters will be out of work for eight month a year. We ask for your assistance in this urgent matter.

Respectfully,

------------ Other points to consider inserting – if one or two of these points strike a chord please feel free to insert it in your letter, but remember to try to keep your letter short------

· Once PHP is mandated it will allow direct competition from products coming from anywhere in the world. In the early 1900’s shellfish canneries in the US were a huge, thriving business. Imported, canned product from nations that grow their shellfish in filth killed this once important industry. Our reputation for fresh, high quality, sustainable, live shellfish is what sets our domestic shellfish industry apart.

· We do not believe that the FDA will stop here. Since 2004 the FDA’s policy has been to discourage the consumption of raw shellfish. Now they have taken the first step in eliminating all individual choice in the matter. If this action goes unchallenged they will push for more closures and more mandated processing of raw shellfish. Industry leaders are prepared to implement greater controls to limit the risk of food born illness, but we cannot tolerate unilateral actions that threaten the very survival of our sustainable industry.

· About 90 Vv illnesses (from all sources) occur each year. About half of these infections are wounds that become infected while swimming. Only about a third (30) are associated with the consumption of oysters. About half of all of Vv illnesses are fatal (approx. 15/year related to shellfish). Almost all of the fatalities are in immune compromised individuals (those with liver cirrhosis, diabetes, AIDs or those taking immunosuppressant drugs).

· According to FDA and CDC data less than 1/10 of one percent of food born illness is associated with shellfish. According to the Centers for Disease Control, an estimated 76 million cases of food-borne illness occur annually, resulting in 325,000 hospitalizations and 5,000 deaths.

· We do not believe that the FDA’s drastic actions will eliminate the problem of Vv illnesses associated with oysters for three reasons: 1) they are not regulating shucked meats 2) some illnesses have been associated with undercooked shellfish, and 3) the FDA cannot control the recreational harvest. Consequently, the industry and the FDA will still continue to face bad press associated with illnesses even after this draconian policy is implemented.

· The ISSC was formed in 1982 to foster and promote shellfish sanitation through the cooperation of state and federal control agencies and the shellfish industry. To protect public health the ISSC adopts uniform procedures, incorporated into the National Shellfish Sanitation Program (NSSP). All shellfish control agencies adopt these procedures, with FDA oversight. In 1984 the FDA signed an MOU with ISSC in which they mutually agree to:

o Exchange information concerning the procedures, the ISSP, and matters that arise from the Conference meetings in a timely manner.

o Resolve problems of interpretations and policy that involved the Procedures, the ISSP, and the ISSC.

o Recognize that the ISSP and the ISSC procedures contain the principal standards and procedures for the sanitary control of shellfish[1].

· This edict was delivered with no prior warning or opportunity for comment from industry. This is in direct violation of the Agency’s new policy on transparency, ironically touted on the home page of their website.

· Under normal conditions, oysters must either be eaten live or cooked in order to be safe. However, post-harvest processes involve treatments to the oysters that kill and then preserve them in a state similar to eating them raw. It is widely held that these processes change the taste, texture, and color of the oysters. According to Michael Voisin, the co-chairman of the Gulf Oyster Industry Council and owner of a post-harvest processing plant, post-harvest processing usually doubles or triples the cost of an oyster.

· This change in course or “reformulation of policy” was politically motivated. Driven not by new findings or scientific data (standard FDA criteria for change in direction) this “guidance” change was a result of recent outbreaks in peanuts and spinach and the resultant outrage directed at the FDA by Congress.

This May the FDA was endorsing proposed refrigeration controls and the target 60% illness reduction. At some point these controls were deemed no longer acceptable. Considering the way new mandate was developed it shatters the trust and collaboration which had been developed since the ISSC was created in 1984.

Apparently the FDA now considers ISSC and the member states as partners only to the extent that they can do the enforcement work for the Agency at the local level. States should remind the FDA that they are equal partners who are necessary to administer a national program – the National Shellfish Sanitation Program – by working together in true honest partnership and collaboration.

· PHP Capacity Issues:

One of the reasons that Mike Taylor gave in his speech rationalizing the FDA’s decision was that the industry in the Gulf has the capacity to process all of their warm-weather harvested product. This is simply not true. Here are the facts about processed oysters.

Available post harvest treatments (PHT’s) each render a raw live product significantly altered from its traditional and live state. Individual quick freezing of the product with the top shell removed (1/2 shell) renders the live animal dead and frozen – requiring it to be labeled as such. Mild heat pasteurization renders the live animal dead as does high pressure processing which also detaches the adductor muscle of the animal from the shell (resulting in a pre-shucked product still in-shell). Both the mild heat and high pressure products can technically be considered raw and are most often distributed in the refrigerated (unfrozen) state. Each are processed products and must be labeled as such. Certain users of both products report a variable degree of alteration in some or all of the organoleptic (taste, odor, texture and appearance) qualities of the product. These alterations are reported to typically become more pronounced as the product ages over the course of its shelf life.

Irradiated product is reported to remain alive, but is known to have, under some circumstances a reduced live shelf life compared to untreated product. Irradiated oysters must carry the “radura” symbol labeling them as an irradiated product. Commercial distribution and use of this product is insufficient for there to be much real life knowledge of its organoleptic characteristics at end use. There is a known consumer apprehension of irradiated food products which also will have an unknown impact on this product’s marketability.

The current number of facilities which utilize one or more of the above described PHT processes and existing infrastructure to employ them for processing oysters from the Gulf of Mexico could conceivably handle the 300 million lbs of live in shell oysters harvested during the April to November timeframe which is apparently the target of the new FDA direction. However, this harvest would have to be compressed such that much of it occurred during the winter months when oysters are of acceptable quality to freeze. IQF freezing capacity is, by far, the largest component of the PHT processing capacity universe. From June through October – a rough approximation of that period during which oysters are unacceptable for freezing – there would be only 3 facilities, all in the State of Louisiana, which have a history of producing PHT product during that same period. Logistical concerns alone show the critical flaw in FDA’s assertion that PHT “processing capacity in the Gulf Coast states is adequate to handle 100% of production.”

· Industry (in collaboration with state regulatory agencies and the FDA through the ISSC) has developed post harvest processing technologies, educational programs and is implementing a stringent and aggressive post harvest refrigeration program which is designed to reduce overall illnesses by at least 60%. The gulf industry is going ahead with plans to mandate on-board refrigeration on harvest boats to begin chilling oysters within 1-2 hours of harvest. This will cost individual boat operators thousands of dollars, and if the FDA sticks to its mandate, these investments will be obsolete in 2011 when the oysters must be processed.

·                                How can we, as a society, justify policies that mandate zero risk when they cause grave economic harm to established industries resulting in the loss of thousands of jobs? When we can eliminate 99.9% of the risk for a certain cost, but eliminating the last fraction of risk eliminates an entire industry - is it justifiable? 
 
·                                Should government force new regulations on industry to protect a handful of susceptible individuals when the regulations remove consumer choice for the rest of society?
 
·                                 Where does society draw the line between the need for government protection and the need for the consumer to accept responsibility for his own action? If an immune compromised person chooses to eat raw foods and gets ill or dies, is that a valid reason for the government to step in and ban the sale of raw foods to all of society? 
 


[1]http://www.fda.gov/AboutFDA/PartnershipsCollaborations/MemorandaofUnderstandingMOUs/OtherMOUs/ucm118388.htm

Saturday, October 31, 2009

All Saints Day


http://upload.wikimedia.org/wikipedia/commons/e/e0/All-Saints.jpg

http://en.wikipedia.org/wiki/All_Saints

http://en.wikipedia.org/wiki/All_Saints

http://en.wikipedia.org/wiki/All_Saints

Thursday, October 29, 2009

Broadline Distributor Offers Sustainable Seafood

U.S. Foodservice Is First Broadline Distributor to Offer Certified Sustainable
Farm-Raised and Wild-Caught Seafood



ROSEMONT, Ill., Oct. 29 /PRNewswire/ -- U.S. Foodservice, one of the country's
premier foodservice distributors, today announced a partnership with the
Global Aquaculture Alliance (GAA) making the company the first broadline food
distributor in the United States to offer its customers farm-raised seafood
certified as sustainable under the Best Aquaculture Practices (BAP)
certification logo.

Initial offerings will include catfish, shrimp and tilapia. This is the second
sustainable seafood certification offered by U.S. Foodservice. In April of
2008, U.S. Foodservice became the first food distributor to provide
sustainable wild-caught seafood certified by the Marine Stewardship Council
(MSC). MSC uses eco-logo labels to indicate certification of seafood products
from fisheries that are sustainable and environmentally responsible through a
third-party audit system.

"U.S. Foodservice is committed to offering sustainable product choices to our
customers who expect and demand the most environmentally responsible foods,"
said Jorge Hernandez, senior vice president for food safety and quality
assurance.

"The GAA certification of farm-raised seafood fills an important gap in
seafood procurement processes and we are committed to continued partnership
with the food industry to promote environmentally responsible aquaculture to
meet the world's food needs," said Hernandez.

Through the development of its BAP certification program, GAA has become the
leading standards-setting organization for aquaculture seafood. The BAP
certification ensures social and environmental responsibility, traceability
and compliance with food safety best practices throughout the production chain
of farm-raised fish and seafood in countries worldwide.

"We are pleased that U.S. Foodservice has joined the growing ranks of retail
and foodservice operators and distributors in North America and Europe who
support the BAP program," said GAA Executive Director, Wally Stevens. "Their
leadership in the area of sustainability makes a difference for producers
around the world as well as for consumers who seek sustainable products."

U.S. Foodservice will begin to certify its source of Harbor Banks private
label catfish to BAP standards immediately, followed by shrimp in the coming
months and tilapia thereafter.

U.S. Foodservice's dedication to offering sustainable seafood products is part
of the company's ongoing efforts to offer customers products that meet the top
quality and safety standards and that are environmentally conscious. The
company also offers customers an exclusive line of Monogram Sustain®
disposable products that are made with renewable resources such as corn, sugar
cane and potato starch. The products are compostable, biodegradable and
petroleum-free.

About U.S. Foodservice
U.S. Foodservice is one of the country's premier foodservice distributors,
offering more than 43,000 national, private label and signature brand items
and an array of services to its more than 250,000 customers. The company
proudly employs 26,000 associates in more than 60 locations nationwide who are
poised to serve customers beyond their expectations. As an industry leader,
with access to resources beyond the ordinary, U.S. Foodservice provides the
finest quality food and related products to neighborhood restaurants,
hospitals, schools, colleges and universities, hotels, government entities and
other eating establishments. To find out how U.S. Foodservice can be Your
partner beyond the plate®, visit www.usfoodservice.com.

About GAA
Founded in 1997 to promote responsible aquaculture development, the Global
Aquaculture Alliance (GAA) is the leading standards-setting and advocacy
organization for aquaculture seafood, with more than 1.1 billion pounds of
globally produced seafood now certified to its Best Aquaculture Products
standards. BAP® is a registered trademark of GAA.


SOURCE U.S. Foodservice

Christina Koliopoulos, Director, Communications of U.S. Foodservice, Inc.,
+1-847-720-8304, Office, or +1-847-420-4286, Cell,
Christina.Koliopoulos@usfood.com

Wednesday, October 28, 2009

Fish Stock

This recipe is a foundation for a great deal of advanced fish cookery, but making fish stock is pretty simple. Once it's finished, this stock freezes well for up to three months, and remains usable for up to six months.

The biggest difference between fish stock and other stocks is time: Fish stocks do not need hours and hours to come together the way beef or chicken stocks do.

Use lean fish like bass or cod - avoid oily fish like salmon or mackerel.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

  • 3 T. olive oil
  • 3 lb. fish spines, fins and heads
  • 1/2 of a large parsnip root, sliced into rounds
  • 1 leek, sliced thin
  • 2 stalks celery, sliced
  • 1 carrot, sliced into rounds
  • trimmings from a fennel bulb
  • 1/2 cup sliced button mushrooms
  • 1/2 bunch parsley
  • A 1-inch piece of ginger, peeled and sliced thin
  • 2 bay leaves
  • 1 garlic clove, smashed
  • 1 sprig of fresh thyme or 1 t. dried
  • 1 cup dry white wine, such as a pinot grigio
  • Cold water
  • Salt

Preparation:

Wash bones and heads well under cold water. If the gills are still attached, cut them out. They impart a bitter flavor you do not want.

Heat a large pan for 2 minutes on high heat, then add the oil.

Turn the heat down to medium and add the fish bones. You do not want them to brown, only to get a little color. Cook, stirring frequently, for about 5 minutes. Remove and set aside.

In a tall stockpot, add the wine and reduce it by half under high heat. Once this is done, add the fish bones and turn off the heat for now.

In the pan you sweated the fish bones in, add the vegetables and cook until the leeks are translucent. Stir frequently. When they are cooked but not browned (a little browning is OK), add them to the stockpot.

Add the herbs to the stockpot, stir everything to combine, and add enough cold water to cover it all by an inch.

Bring the stock up to a simmer. Do not let it boil. It is important that you don't let it boil, because fish stock will get cloudy in a hurry if you do. Look for a shimmer on the surface, not burble. If you have a thermometer you want something between 170-180 degrees.

Once the stock is at a simmer, move the pot off to one side of the burner a little. This will direct any impurities to one side, making it easier to skim. Simmer like this for 40 minutes.

After 40 minutes, strain the stock through a fine mesh strainer with a piece of cheescloth set inside. Clean the stockpot and then return the stock to the now-clean pot. Taste it. Now is the time to add salt. Add enough to suit your taste.

Pour into quart jars and freeze. Make sure you leave enough space at the top of the jars to account for the stock expanding when it freezes!

Fish on the Barbi

BBQ FISH & SHELLFISH

The great part of cooking on the BBQ is you can prepare all the fish and seafood in advance; marinades, basting sauces and dips will all keep perfectly well in a fridge; leaving you free to chat and enjoy the company of family and friends.

Method
You will be able to cook some fish and seafood direct on the BBQ, others will need protecting in aluminium foil.

Sardines, salmon, sea bass, king prawns etc, need no more than seasoning and basting with your choice of marinade or sauce. Others such as cod fillet and softer fish need protection.

Marinade your fish and seafood before cooking; olive oil, sea salt, honey, soy sauce and herbs and spices are all prime candidates for inclusion in a marinade.

Fresh herbs such as rosemary and bay leaves make ideal flavouring.

Try to lift the rack or grid you will be cooking on away from the charcoal, this reduces the heat allowing the fish to cook and not burn.

Consider staggering the cooking of seafood so each type is cooked separately, this way guests will be better able to enjoy the different tastes and textures.

Simple Ceviche

Ceviche

Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips

Method

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

ceviche-1.jpg ceviche-2.jpg
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Serves 4-8.

Roast Fish

ROASTING

Roasting and baking are similar ways of cooking fish and seafood. We suggest that all fish for roasting starts off by cooking in a frying pan. This allows you to colour the skin of the fish before putting it in the oven to finish the cooking.

Method
Heat your oven to a moderate heat 200C/420F.

Heat a frying pan, add sunflower or any other good quality oil.

Season the scaled and gutted fish and place in the pan. If you wish, stuff the gut cavity with any flavours that you enjoy (preserved lemon, rosemary, thyme, capers).

Allow to colour, turn over and place in the oven. Cooking times will depend on the size and thickness of the fish. Use a skewer or fork inserted into the middle of the fish to see if it is cooked; if it is hot on the lips then it's time to remove the fish from the oven.

Remove from the oven, place onto a hot serving dish or plate.

De glaze the pan with liquid (water or wine) and season to taste.

Saute Fish

The French call it "saute", it's a great way of cooking most types of fish fillets as well as some whole fish.

Method
  • Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes accross the skin side of the fish and portion the fillets if necessary.

  • Heat a non stick frying pan or skillet until hot, add a little olive or sunflower oil.

  • Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you.

  • Allow the fish to start to crisp up, turn the heat down and allow it to cook until amost finished cooking; then leave the fish in the pan for a coupkle of minutes to finish cooking.

  • If you are cooking fillets, turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process.

  • If you are cooking a whole fish, place the pan into a hot oven (200C / 380-400F) and leave until cooked; this will depend on the thickness of the fish.

  • Decorate preheated plates with lines of Balsamic glaze and place your fish on to the middle of the plate.

  • Squeeze Lemon juice over the fish and season to taste with sea salt and black pepper.

  • Add extra virgin olive oil to taste.

Cooking Tip
As fillets of fish start to cook the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are.

When light pressure on a fillet starts to separate its flakes, it is cooked.

Poaching Fish

Method
Place the fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. There should only be sufficient liquid to keep the fish from frying, the fillets will produce their own liquid during the cooking process.

Cook over a low heat for around 5 minutes and remove just before the fish are fully cooked - fish always continues to cook a little on its own after being taken off the heat.

Cooking Tip

Reduce the cooking liquor and add flavours you enjoy; keep them subtle otherwise they will over power the delicate flavour of the fish.

Add a little butter, cream or olive oil to the liquor just before serving to enrich the sauce.

Knorr offer a liquid fish stock that is ideal for fish cookery if you have no fresh stock.

Grilling Fish

GRILLING FISH FILLETS

In its true meaning grilling is cooking over heat not under heat as we now understand it to be.

Method
Heat your grill (salamander) to a medium-high heat.

Dry the fillets of fish with paper towel and place them on an oiled tray (non stick is ideal).

Season with salt & pepper and cook for about 5 minutes, depending on the size and thickness of the fillets.

Drizzle with olive oil.

Cooking Tip
Always check the fish while it is cooking as over cooked fillets of fish will not be moist and full of flavour.

Serving Suggestion
In a pestle & mortar crush your choice of fresh chopped herbs with virgin olive oil and a touch of balsamic vinegar. Drizzle over the fillets just before serving.

Friday, October 23, 2009

Sustainable Seafood Meets Top Chef

On the latest Top Chef the contestants wage restaurant war at RM Mandalay Bay.

Friday, October 16, 2009

New Sustainable Seafood Rankings


Blue Ocean Institute has just published the latest seafood ranking guide. Available here. If you are on the go you can also use fishphone just text 30644 with the message FISH and the name of the fish in question. And you will receive a reply with alternate suggestions if applicable.

Wednesday, October 14, 2009

California's Sustainable Seafood Law

Just passed in California is a bill that seeks to promote sustainable seafood. Assemblyman Bill Monning, D-Carmell who represents the area around Monterey Bay has penned AB 1217. Signed into law the legislation seeks provide consumers with information about sustainable seafood. The program will be voluntary and is expected to closely follow the Monterey Bay Seafood Watch List.


Contra Costa Times Article

Friday, October 9, 2009

A New Way to Look at Fish


Every once in a while someone takes a look at something and sees it in a new light. When it comes to photos of fish in ways never seen, that man is Marc Dimov. Marc came to our warehouse last week with a vision and a proprietary system to create some intriguing photographs of fish. After seeing his final product I realized that these images capture what the fish would look like as viewed underwater with all the suns radiance lighting them from behind. Or simply sublime. Either way I think I need to get at least one to hang next to a Denton lithograph of fish from the turn of the century. Photograph courtesy of marcdimov photography

Thursday, October 8, 2009

Fall Seafood Suggestions


Here is the short list of my recommended sustainable seafood choices for Fall. These selections should be readily available until the start of winter. As usual the list has an East Coast bias, my apologies to the West Coast. So in no particular order:

  • bluefish: wild line caught, USA
  • clams: wild or farmed, hand dredge, USA
  • mussels: rope grown, Canada
  • wild striped bass: wild caught and tagged, USA
  • bay scallops: wild and farmed, hand dredge, USA and Mexico
  • coho salmon: wild caught, USA and Canada
  • wild shrimp: wild caught w/excluder devices, USA
  • arctic char: closed system farmed, Canada and Iceland
  • catfish: farmed, USA
  • sable fish: wild caught, USA

Matthew Hovey a Brief Bio


I grew up in Elyria outside Cleveland, Oh. Seafood experience was the Friday fish fry of perch and walleye. Many caught by my uncles and me.

I attended Kent State I settled in Tampa, Fl. While there I worked in restaurants and kitchens including; The Tampa Convention Center (I helped feed 4000 Mary Kay ladies), Cafe Creole (long time Tampa favorite), a retirement community, and Executive Chef at the University of South Florida.

My favorite memories of Florida are at a restaurant called Native Seafood.

There I often went to the docks to pick up fish. I maintain relationships with the same guys that have survived. We grew fresh herbs in a garden alongside the occasional papaya, banana trees, and a stalwart kefir lime tree. After 10 years we reluctantly shuttered the restaurant and I enjoyed a brief stint as a full time fisherman (recreational) and part time beach bum.

I moved to New York City to pursue my dream of filleting fish. My first gig was in Coney Island in charge of the kitchen at Keyspan Park as Executive chef of the Brooklyn Cyclones. Close to the water but not much fish.

Since 2002 I work for a major NY seafood distributor. I have been a retail manager, the executive chef, project coordinator for retail build outs, in house publisher, wholesale sales, and purchasing. My business card says Buyer / Account Executive, who knows what is next.

I reside in Rego Park, Queens with my wife Ewa, her mother, our six month old son Adam and Arki the best fed dog in the world. I try to fish when I can.