Thursday, January 7, 2010

Wild Edibles Seafood Update

Our Valued Chefs and Buyers,
We have Cockles! For the first time in the New Year our New Zealand supplier has sent us our normal cockle clam shipment. The last few days of weak supply are over, but you might still want to order early to make sure your covered for the weekend. Our next shipment will be Tuesday.
Portuguese sardines are in fresh today.
Nothing quite matches the rich fresh full flavor these little gems pack. Whether grilled, roasted or marinated more savvy customers are beginning to appreciate all that this sustainable selection has to offer.
Another small fish that is finding its way on to a few more menus these days is whiting. We have a handful coming tonight if you want to give them a try. Locally sourced from the coastal waters of Massachusetts.
Black sea bass catches are increasing and prices are coming down. These fish are coming from Rhode Island and are of the finest quality.
Mahi-mahi is still a good menu choice with prices staying steady, and they are big fish being landed off of Florida.
From the Hoh river in Washington State on the Olympic peninsula we will be getting in tribal caught Wild Steelhead. For those of you looking for wild salmon, this is about as close as you can get until spring. We expect a few sturgeon and wild black cod as well.
Also available local silver dory, corvina, and golden tile.
We are still running a special on Dorade for $4.95 through the weekend while supplies last.
Looking for a good oyster? May we suggest the Fanny Bay Oyster A variety of Pacific oyster that is grown directly on the beaches of Baynes Sound, near the small town of Fanny Bay, on the east coast of Vancouver Island, British Columbia. The plump, firm flesh is sweet with substantial saltiness and an aftertaste similar to cucumber. Fanny Bays are popular because the shells are thick and easy to open.
"If everything seems under control, you're just not going fast enough."
- Mario Andretti
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

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