Thursday, December 31, 2009
Wednesday, December 30, 2009
- 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.)
Tuesday, December 29, 2009
Monday, December 28, 2009
Thursday, December 24, 2009
Wednesday, December 23, 2009
Tuesday, December 22, 2009
Monday, December 21, 2009
Friday, December 18, 2009
Tuesday, December 15, 2009
Monday, December 14, 2009
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.
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.
“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.”
Thursday, December 10, 2009
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.
Wednesday, December 9, 2009
Hector Bolitho 'The Glorious Oyster' (1960)
Tuesday, December 8, 2009
|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
Wednesday, December 2, 2009
Here is a brief look at where seafood ranks:
Top 20 Trends
#2. Locally sourced meats and seafood
#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)
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
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.
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
IngredientsKosher 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.)
MethodPreheat 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
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
· 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:
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 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 Gulf states ISSCwith 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 (
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.
------------ 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
· 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.
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
o Recognize that the ISSP and the
· 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
Apparently the FDA now considers
· 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
· Industry (in collaboration with state regulatory agencies and the FDA through the
· 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?
Saturday, October 31, 2009
Thursday, October 29, 2009
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)
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
"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
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.
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,
Wednesday, October 28, 2009
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
- 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
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!
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.
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.
- 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
- Tortillas or tortilla chips
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.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
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.
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.
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.
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.
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 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.
Always check the fish while it is cooking as over cooked fillets of fish will not be moist and full of flavour.
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
Friday, October 16, 2009
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
Contra Costa Times Article
Friday, October 9, 2009
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
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
I grew up in
My favorite memories of
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
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