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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
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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."

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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 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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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 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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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.
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.
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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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 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
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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

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