fishmonger

Visit STRIPERSPACE

Wild caught has become the end all bucolic catch phrase for some seafood consumers and chefs alike. Although there is a vast amount of information about seafood sustainability in general and aquaculture specifically many simple gloss over the findings. In day to day talks with chefs and consumers I have noticed this tendency of people to lean toward wild and shun farmed seafood. I wonder why that is? The same person hardly bats an eye in purchasing other commodities like beef, pork, and chicken that have long been removed from the wild. Even the most organic and free range chicken is still vastly dissimilar to a wild bird. I have eaten pheasant, wild duck, and even crow and I doubt that those wild animals could support consumer demand for wild poultry. So why should we believe that wild seafood can continue to support an ever growing demand. Is our taste for these species so strong that we must fish them until supply teeters on the edge of deletion? What we need is a kind of paradigm s

First of all I need to let my readers know that I think Whole Foods is a quality place to shop and I support most of there initiatives even if they sometimes cost me a few more dollars. Talk of a boycott erupted last week when some comments about health care were reported in the Wall Street Journal from Whole Foods C.E.O. John Mackey . Here is an excerpt from the article: "While we clearly need health-care reform, the last thing our country needs is a massive new health-care entitlement that will create hundreds of billions of dollars of new unfunded deficits and move us much closer to a government takeover of our health-care system. Instead, we should be trying to achieve reforms by moving in the opposite direction—toward less government control and more individual empowerment," Mackey wrote. The fact that so many people are up in arms about this is frightening, because we continue to see so many willing to abdicate self control over to the government. John Mackey you are

Would you pledge today to be a sustainable seafood follower? This is just my shameless plug to grow this site. Use the tool to the left of this posting to become a follower. If you enjoy the content available here, or have any suggestions to improve this blog please let me know.

For a few weeks now Mj and I have been posting videos to the web from our Long Island City locaion. We offer these as informative, sporadically funny (well we think so), and marginally educational. Just click the link to the left and you will be sent there.

Consider adding seafood to the menu for growth Offering more seafood options might present a growth opportunity for restaurant chains. Some tips for introducing seafood dishes include starting with smaller items such as snacks. QSR Magazine (8/2009)

I think this is brilliant, and a harbinger of things to come. Maybe some of our East Coast fishermen will try this here. If you are a local fisherman here in the Northeast give me a call I want your well handled hand-lined fish. Story below from Seafood Source. Tagged sea bass, lobster deliver price premium By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris 8/5/2009 11:03:46 AM - South East England fishermen participating in a trial tagging scheme are receiving premium prices for their line-caught sea bass and pot-harvested lobsters . Under the aegis of the South East Seafood Group, the trial is designed to promote the region’s inshore fishing fleet as a source of high-end, locally caught seafood. “The main driver for the tags is full traceability,” David Marshall of fisheries consulting firm Fathom Marine, which is leading the initiative, told SeafoodSource. Consumer demand for traceable seafood products is accelerating, he added. “Up until now,