Wild Edibles Seafood Update

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Good Morning Chefs and Buyers,
 
Big Nova Scotia Halibut is in today, fish are firm and glistening (20-40lbs). Also from Canada are some nice 10/20 and 20/30 dry sea scallops.
 
Black sea bass quotas have been raised and prices are coming down. This fish is in good supply and we are getting Rhode Island fish coming in rigor and screaming fresh. "In response to the best scientific knowledge available the Mid-Atlantic Fishery Management Council recommended to NOAA Fisheries Service (NMFS) that the 2010 black sea bass harvest quota specifications. On February 10, NMFS published a temporary rule to implement the revised quotas as soon as possible. The catch recommendation was increased from 2.71 million pounds to 4.5 million pounds, which is consistent with the catch levels established in 2008. Black sea bass is not overfished nor is overfishing occurring."-For more information please see the rule in the Federal Register.
 
Wild striped bass prices however are inching up, although the fish are very nice and have good size. We have a handful of trap porgies sized 1-2lbs each. Spanish mackerel are crudo quality, but running on the small side around 1-1.5lbs each.
 
We have an inexpensive black mussel that would be great for an all you can eat special. Called Whitewater Mussels they are the southern cousin to the PEI. Bottom cultivated this mussel is given an extra year of growth as compared to Rope Cultivated mussels.  This extra year produces a larger mussel with greater lipid development, which contributes to their flavor. The mussels are graded by size and have the beards removed using a custom designed de-byssing machine which gently pulls and "shaves" off the beard with no negative effects on shelf life. The graded mussels are then places in our sterilized seawater system for 24 hours so they can purge themselves of all sand and grit while, at the same time, lower their bacteria levels.  The result is a clean mussel both inside and out with a flavor profile that true mussel connoisseurs can appreciate.
 
Also available: NZ pink snapper, Florida Stone Crabs, Golden Tile fish, amberjack, and sturgeon.
 
 
"A gourmet who thinks of calories is like a tart, who looks at her watch."
~James Beard
 
 

Matthew Hovey http://www.linkedin.com/in/matthewhovey
718-433-4321 ext.121 / fax 718-433-4616 cell 718-679-0641
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://sustainblefishmonger.com

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