Wild Edibles Seafood Update

By -
Good day Chefs and Buyers,
 
This morning the warehouse was brisling with excitement over the arrival of a vat of Halibut from Nova Scotia. It has been too long since we have seen such robust halibut. We still have the farmed Norwegian fish, but if you need large fish (15-30lbs) buy the wild ones today. They are certainly nice enough to use this weekend. The Yarmouth boats are going back out in a day or two, so we expect another shot early next week, if nature cooperates. Most of the fleet has switched over to halibut gear after a long winter of lobstering.
 
From a short trip out of Treasure Island, Fl we have some monster sized snappers (12-18) at an attractive price. It is not much warmer in Florida than here, but we still have medium stone crab, grouper, grey tile and fresh shrimp sized 16/20.
 
One of our buyers really likes periwinkles, but he cannot eat the full 100lbs, so we still have 50 pounds or so available for you. Put your spin on these diminutive sea creatures for a great amuse or appetizer.
 
Arriving by air less than day out of the water we have John Dory 'St. Pierre' (Zeus faber) and a plethora of cockles.
 
Also available today: Local silver dory, pompano, Nantucket bay scallops, razor clams, Dover sole, and Boston Mackerel.
 
Our midweek oyster selection is the Pebble Beach oyster from Washington State. This is a beautiful, rustic example of a Northwest oyster. Bag grown on the gravel shores of Pebble Beach, on  the southwestern side of the Hood Canal in Washington State. It has a well formed shell with moderately scalloped edges, it is full of vegetal, sweet and mildly briny meat. All in all a great half shell oyster.
 
"Silence is the element in which great things fashion themselves together"
-Maurice Maeterlinck
 
 
Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Comments

Post a Comment

Popular posts from this blog

Fish Yields - or - How Much Does This Really Cost Me?

By -
Image
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...
Read more

Flounder and Sole: or A Fish By Any Other Name Would Still Taste as Sweet.

By -
Image
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 ...
Read more

Sugar Toads, What? : Blowfish Tails Check

By -
Image
So Friday morning I am on the phone with one of the good old boy fish sellers in Maryland, and after hearing about how the Maryland DNC might be the ones "poaching" all those rock fish (wild striped bass) in ghost driftnets he finally gives me his catch list, and he just says it 'sugar toads'. So I had to look at the calendar and make sure it wasn't April 1st, because I hate to admit it but I have no idea what this is. He says "..you know theses little puffer tails". The lights go on in my head: BLOWFISH TAILS.....send me 50 lbs to sell and a couple for testing. I have to say these are one of this Fishmonger's favorite appetizing seafood specialties, and no they are not poisonous that is a different fish. I cannot wait until these jewels arrive Monday. I did a little research and it looks like they are a 'micro-trend' according to a recent article in Grubstreet declares this, who knew. So if you get the chance try some at the next chance you...
Read more