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 KentState 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 RegoPark, 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.
I often find it necessary to explain the yield (amount of usable flesh) off of various fish. By knowing what percentage of meat will be available when a whole fish is filleted one can make an accurate analysis of; A. how much whole fish must be purchased and B. what is the true fillet cost. Knowing how to correctly perform these calculations will benefit not only seafood suppliers, restaurant chefs, but also the casual cook. Below is a list of some common fish and the net yield percentages. Actual percentages may vary depending on skill of the butcher. Salmon (head-on gutted) yields 75% skin-on fillet Snapper (head-on gutted) yields 40% skin-on fillet Mahi (headed and gutted) yields 65% skin-on fillet Monkfish (tail) yields 70% skinless fillet Cod (headed and gutted) yields 60% skin-on fillet Grouper (head-on gutted) yields 35% skinless fillet Halibut (headed and gutted) yields 66% skin-on fillet Tuna (headless bullets) yields 75% untrimmed loins Sword (headless bullets) yields 80% cen...
Ever wonder what the differences are between Sole and Flounder? Some customers recently asked me the question so I thought I would take a moment to shed a bit of light on the subject. Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the "old world". This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea . Lemon sole is one of the names given to winter flounder, Pseudopleuronectes americanus , (also known as black back). Usually at the retail level when multiple flounder sku's are sold; flounder is the name given to the refreshed less expensive product, and sole (or lemon sole) is the name given to the more expensive fresh cut product. Fluke, Paralichthys dentatus also called summer flounder can also be sold as sole fillet. Sometimes there is a distinction ...
Good day Chefs and Buyers, We will have a good variety of specials available for you to work with this weekend. Soft shell crayfish are a truly unique item that is worth a try. Adaptable to any preparation you may have for soft shell crab, this 100% usable tender bodied Louisiana crayfish fries up crispy and bright red. Packed with flavor they open up a world of new crayfish possibilities. Each tray has 2 dozen. Razor clams from Rhode Island are sweet with just the right amount of brine, these beauties make a great visual statement. We have fresh octopus from traps in Florida (sized 1-3lb) great quality, domestic at a great price. Pemaquid mussels are in tonight, demand has been high as we work with this co-op we hope to see increased production, but get your orders in to secure these full succulent mussels for the weekend. The next delivery will be for Tuesday. Trigger fish is coming tonight, this southern cousin of our blackfish, and the h...
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