Friday, February 27, 2009

WEST COAST WHALE RETRIBUTION

The whale that had been trapped off the coast of New York and New Jersey manages to break free with a little help from members of NOAA. Unfortunately the whale sustained injuries from the entanglement and experts are unsure if the whale will survive.

In related news a whale collides with a boat off of Cabo san Lucas, Mexico and nearly capsizes the 40 foot craft.

Thursday, February 26, 2009

Whale trapped in Lobster Gear

Photos from the coast guard show a juvenile humpback whale that is tangled in lobster gear off the coast of Far Rockaway, New York. Members of NOAA's whale disentaglement team will attempt to release the unfortunate animal. Follow the links below for more information.

http://news.google.com/news?pz=1&ncl=dLXRjU-x22Kx6fMUeaLlHyw45tF2M

Wednesday, February 25, 2009

Did I Mention Catfish?


Here is an idea for some domestic economic stimulus. Buy and eat United States produced Catfish. Not only will it keep those dwindling dollars here in the states, but it is delicious to boot. And pretty darn sustainable too. So there you have it just stop buying overpriced farmed salmon and give reasonably priced catfish a try.

Tuesday, February 24, 2009

Hey Salmon Producers Give Me a Break

I used to enjoy watching John Stossel on 20/20 and his Give Me A Break segments. I even had the opportunity to attend a dinner at Stetson Law where he spoke. I wonder what he would say about the current state of the Salmon industry. That most of the Industrial Salmon Complex are owned by few companies leads one to ponder conspiracy theories.
We are all guilty for enjoying the relatively inexpensive farm raised Atlantic salmon during its hey day. The American people generally ignored all the bad press the lowly salmon had to take. Food writers and scientists alike criticized the fish because of the way in which it was raised, that it was dyed or color added, and that it was contaminated with toxins, or that it just didn't taste as good. Maybe Top Chef contestant and finalist Stefan will forget all he thinks he knows about farmed salmon after his disappointing showing cooking or overcooking as the judges determined lean wild coho salmon. Despite all its bad press most people love the richness and fattiness of Atlantic Salmon.
But will we still like the price. In the past month the price of farmed salmon at the wholesale level has increased by upwards of 30 percent and is showing no signs of leveling off. Give me a break!
Why is this? Has demand risen so sharply to justify these prices? No, the facts of this case are a result of ISA infectious salmon anemia in Chile. The fact that many of the same companies own farms both in Chile and worldwide have not prevented these widespread price increases.
Maybe now is the time for a widespread boycott the likes of the Give Swordfish a Break. Well maybe after Lent.

Friday, February 20, 2009

Boston Seafood Show Attendance Problem

Every year thousands of seafood vendors come to Boston to meet and greet and sell every imaginable species of seafood to the hundreds of thousand that attend the three day show every March. This year looks to be a little less grand. I was surprised last week when I was sent an unsolicited free registration. My first thought was that they must be having a hard time filling the aisles. Intrafish is running the headline Sour economy dents Boston Seafood show attendance.

Asian seafood exporters are evaluating their financial problems. Seafood Exporters Prepare for Crisis. Part of their plan is to increase sales at expos like The Boston Seafood Show. They might want to adjust their expectations.

The New York Restaurant show is having the same difficulty, as I just received a free badge for this show too.

Thursday, February 19, 2009

MARKET REPORT

Wild Stp Bass is still dropping, fish are around right now
Icelandic Day boat Cod is the Cod to get. Fish are great size and pristine quality
Live Crayfish. LIve Dungeness, Live taylor bays, and recently plucked Nantucketts are the shellfish specials to jump on
Shrimp wise we have beautiful fresh 16/20's head off and JUMBO head on 3/4 size shrimp
Taz Trout is a special, Snappers are inching up, and Fluke are beautiful
Shad Roe are large and around, the mackeral is sushi quality, and East Coas Halibut is around
“It has always been my private conviction that any man who puts his intelligence up against a fish and loses had it coming.” - John Steinbeck
Happy casting

Wednesday, February 18, 2009


I really enjoy well made illustrations of fish, and this new book by Artist Flick Ford has really impressed me. You can view the illustrations and glean a bit of information if you check out Field and Stream's web page dedicated to the book BIG: The 50 Greatest World Record Catches. Of course putting aside the great illustrations and the well written citations I am a bit saddened to think that we may never see fish like this again. Even the well established rules for recreational anglers about size minimums may need to be revised. If we want to see fish like this again we need to implement rules to let the big fish live on. Scientist are beginning to support this kind of thinking to allow these fish to do what they do best. Reproduce in quantity. By taking larger fish we may be working on diminishing returns.

If anyone is having a hard time finding me a birthday gift, may I suggest the limited collectors edition of BIG: The 50 Greatest World Record Catches for only $1350


Press release below......



Award-Winning FISH Artist Publishes New Book
BIG: The 50 Greatest World Record Catches
Paintings by Flick Ford – Text by Mike Rivkin
With an introduction by George Reiger
Published by the Greenwich Workshop Press
Over 50 color paintings plus hundreds of photos • 216 pages, 14" x 11" • Hardcover, jacketed $50.00 ($65.00 CAN)
To see more from BIG go to www.greenwichworkshop.com/BIG
To schedule an author or artist interview or reserve a review copy contact Wentworth@greenwichworkshop.com
Seymour, Connecticut – July 2008 This October, the Greenwich Workshop Press, in conjunction with
the International Game Fish Association (IGFA) will publish BIG: The 50 Greatest World Record
Catches. Renowned artist Flick Ford and IGFA historian Mike Rivkin have combined to tell the stories
of fifty of the most amazing record fish catches from around the world, selected for their sheer size,
popularity, beauty and classic record story. Through species research and archival photography, Ford
reconstructs a stunning watercolor portrait of each record catch as it would have looked emerging from
the water. The accompanying text spins the yarns of fifty casual and dedicated fishermen, the history of
big-game angling and the fine art that brings the sport alive. Dare to compare your biggest catch to one
of these world record marvels, reproduced in this oversize book at up to two feet long.
The incredible stories range from Dr. John Cook’s legendary and still-standing 1916 brook trout record
to fifteen-year-old Sara Hayward of Texas, whose wahoo catch was an astonishing thirty pounds bigger
than the previous record. World record catches are compelling for the normalcy of the settings, a day
like any other, the usual bait, and the muttered promise of “just one more cast.”
Artist Flick Ford studied art for ten years and then dove into New York indie film, publishing,
illustration and music. Since the early 1990s he has been painting fish. Concern about the effects of
pollution, over-development, and acid rain in the Northeast inspired him to keep a record of the fish he
caught. Flick’s first book, FISH: 77 Great Fish of North America (Greenwich Workshop Press) was
published in 2006 to wide acclaim, including the bronze Independent Publisher Book Award (IPPY) for
best coffee table book. His detailed watercolor portraits of fish are widely exhibited and sought by
collectors. Today he lives on the Hudson River outside Albany, New York. He ties his own flies and
fishes more than 100 days a year.
Author Mike Rivkin is a retired catalogue publisher widely recognized for his spirited and successful
copywriting. He is also a veteran offshore angler, Past President of the venerable Tuna Club of Santa
Catalina Island, and has served as an International Game Fish Association International Representative.
Mike has written extensively on the history of angling, including the widely acclaimed books Big-Game
Fishing Headquarters: A History of the IGFA and Angling and War: The Collision of Big-Game Fishing
and WWII. On the water, he has caught every type of marlin that swims, including a 1,226-pound black
marlin taken off Australia in 1984. Today Mike lives in La Jolla, California with his wife and three
children and plies the nearby Pacific waters on his boat Silverfish.
George Reiger is Conservation Editor of Salt Water Sportsman as well as Conservation Editor Emeritus
of Field & Stream. He has fished throughout the Pacific Basin from Alaska to Australia; and in the
Atlantic, from Nova Scotia to South Africa. His books on fish and fishing include Profiles in Saltwater
--- MORE ---
Angling, The Bonefish, Silver King, and The Striped Bass Chronicles. His ecological tour of the Atlantic
Coast, Wanderer On My Native Shore, was a finalist for the Pulitzer Prize in Non-Fiction.
About the Greenwich Workshop, Inc.
The Greenwich Workshop is a leading provider of limited edition fine art prints and canvases, fine art
gifts and books. They represent more than 50 leading artists through their authorized network of more
than 1,200 art and framing retailers located throughout North America. Established in 1972, the
company’s mission is to enhance the quality of people’s lives through high quality, affordable art.
Contact Vincent Grabowski, VP Sales, Greenwich Workshop Inc. for special sales 1-800-243-4246
Greenwich Workshop Press books are distributed to the trade by Artisan, a division of Workman Publishing.
www.greenwichworkshop.com/BIG

Thursday, February 12, 2009

MARKET REPORT

V-Day is upon us, so order up, there will not be much left on Sat., just some small fill ins. We will be open on Mon., for Presidents Day
There will be high winds tonight, so items out of the Atlantic may be problematic, and imported items may be difficult due to flower shipments, they get the dibs on flights
We do have HUGE shrimp on special, they are 3/4 to a lb and make for an impressive plate
Fluke is still running beautiful, the Stp Bass went down, and Nantucketts will be available
The mahi, grouper, hake, and Skate are money makers
Swordfish is very tight right now, fish are not around but we do have East Coast Halibut available, large and small fish
The Rouget are great, sardines pristine, and Crayfish are alive
Cod is going to be Icelandic Dayboat, really beautiful stuff, and New Zealand Pink Snappers are a wise inexpensive sub for Domestics
For last minute specials for the sweethearts we have Gorgeous Stone Crab Claws and Fresh Chilean Sea Bass
Shad Roe is around now, coming from the Carolinas
"Enjoy when you can, and endure when you must."
"Nothing is worth more than this day." - Johann Wolfgang von Goethe
Double quote today, I think enduring is important right now, but we have to remember to enjoy and appreciate what we do have,
another day, make it a great one.
MJ GIMBAR

Thursday, February 5, 2009

Affordable Seafood, Boston Mackerel


Seafood can be an affordable dining choice. So with that in mind here is one fish that you should consider putting on your menu, Boston mackerel. This small member of the mackerel family Scomber scombrus is also known by some other names such as Atlantic mackerel, tinker, or simply mackerel.

A favorite fish in the United Kingdom and Europe it is barely on the radar to American chefs and consumers. Atlantic mackerel is often sold in tins or smoked. The tinned product makes an excellent and more flavorful alternative to canned tuna. Try to find one packed in olive oil and use it like you would tuna in your favorite salad recipe. Try a mackerel nicoise salad. Smoked fish is always a winner and the rich flavor of mackerel is enhanced with the addition of salt and hardwood smoke, it is great on its own or made into a dip.

Fresh fillets can be quickly sauteed and served with simple garnishes for a truly delicious and elegant meal.

Mackerel is high in healthy omega oils, selenium and low in mercury. The United States Atlantic grounds are well stocked with sustainable yields available even though some pressures have been put upon the European supply. You can enjoy this fish almost the entire year round with peak catches occurring in late winter and early spring. Ask your fishmonger to bring some in.

Wednesday, February 4, 2009

MARKET REPORT

Fresh Main Shrimp are in house, Live Sea Urchin from the East Coast are available, and the Nantucket Bay price has come down

The baby grouper special are still available, the fish are 1-2lb and only 3.65/lb, and the Fiji snapper special is around, fish are 2-6lb, H/G and have a great flavor

Grouper will be closing for a month. This happens every year, Grouper goes away for about a month and prices sky rocket. I recommend taking them off the menu and waiting for the return.

Wild Stp Bass and Fluke should hold at the low price for the week, Black Sea Bass is spotty, and Skate is creeping up

Watch out for Swordfish, it's tight right now and the price is way up

Boston Mackerel is a steal and the Spanish is pristine

The Maine Shrimp and Nantuckets are on a quota system and it looks like those seasons may last a little longer this year, as there are plenty of more tags to be harvested

"He who can suppress a moment's anger may prevent a day of sorrow." - Tryon Edwards

Oh but it can be so hard sometimes, Good luck out there in the trenches


MJ GIMBAR

Tuesday, February 3, 2009

The Frozen Myth


Japan is the world leader in seafood consumption and most of that is frozen. So does the entire country of Japan know something we here in the States don’t? The simple answer, yes they do. But we all may have good reason to doubt. Many chefs simply have not had good experience with frozen seafood, and even those that use frozen shrimp or frozen squid on a daily basis are reluctant to try frozen fin fish. What gives? Well for so many years frozen was synonymous with low grade waterlogged commodity fish that gave frozen fish as a class a real bad rep. But today there are a few products that equal or surpass the quality of fresh, or as Bruce Gore a leader and pioneer in boat frozen wild salmon likes to call” fresh”...refrigerated. I remember that first conversation with Bruce as he constantly corrected me every time I told him about the fresh wild salmon we were bringing in. Although it is possible to have very fresh west coast product in New York because of the miracle of flight. I couldn’t argue with the quality of Bruce’s fish when we first began carrying them. In a word …...amazing.

From a Seafood Business interview with Bruce Gore

“There was nobody taking responsibility for the quality of the fish from start to finish. There wasn't any differentiation in terms of quality and value, and it didn't matter if the fishermen did a very wonderful job or a very poor job; everybody got the same price.
I decided that didn't make any sense at all, and it was possible to do a much better job by taking control of the catching and the processing and the distribution.
As a fisherman, I felt I had to take control to make sure I could survive and maintain a decent standard of living. By 1978, we were actively freezing, and I've frozen every fish I've caught from that point on.
I was amazed that there was so little understanding about the huge differences in terms of values of salmon from different areas, different species and different quality levels. I soon found out that there was a tremendous amount of misrepresentation and lack of product knowledge, because the issues I was addressing were not even in the consciousness of most chefs at that time. Since I was using the words quality and frozen in the same sentence, I was obviously from another planet.”

Monday, February 2, 2009

MARKET REPORT BY MJ

Congrats to the Steelers and their Superbowl win, it was a great game
Wild Black Cod is in house and fresh from the West Coast
Live Crayfish is coming tonight, Nantuckett Bays are in house and down, and the spanish Mackeral is sushi quality
We have a beautiful new Snapper in from Fiji, the flesh is nice and white, and the fish are h/g making for a great yield and the price is much lower than the Domestics
The Taz Trout and Turbot come in tonight and fresh 16/20 size shrimp are very firm
Wild Stp Bass is way down in price, Cod went up a little bit, Black Sea Bass is not around early this week, and we have beautiful Golden Tile Fish available
"Don't go around saying the world owes you a living. The world owes you nothing. It was here first." - Mark Twain
Happy Monday
MJ GIMBAR

Open Ocean Aquaculture Debate


A well thought out plan to farm native species fish in open ocean pens in United States waters could be a solution to more than one problem facing us today. Or it could be the worst idea to come since we allowed untreated waste to be dumped into the water from heavy manufacturing.

Pros

  • Reduces the need to consume wild caught food fish.
  • Creates much needed employment in coastal communities.
  • Promotes innovation and technology.
  • Reduces dependency on imported aquaculture.
Cons

  • Waste from fish farming impacts local ecology.
  • Greater demand on wild forage fish as food for aquaculture fish.
  • Disease and escapement jeopardize wild stock.
  • Creates confusion in the market with identical wild and farmed fish species.
This debate is far from over, and I am sure all sides will weigh in on this issue. I for one would allow some progress on this to occur on a very limited basis. By allowing some ocean open farming to occur we could better understand how to meet the growing demands of the seafood consumer. The stark reality is that responsible aquaculture is a vital key in any plan to help save the oceans biomass for generations to come. Your comments are always welcome. Please take the time to answer my survey at the top of this page.

related articles:

Study fish-farming plan carefully

Institute proposing fish farm in federal waters

mbh