| ~Andrew Carnegie Best regards,
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://sustainablefishmonger.com
Wednesday is always a good day to start planning for the weekend. Our shelves are bare in anticipation of Thursday, the day when we get in fresh shipments from Portugal, Holland, Greece and Florida just to name a few. These shipments usually sell out fast since we bring in only the best and let someone else have the rest. So if you would like sardines, fresh octo, large branzini and dorade or Dover sole let us know. From our favorite Florida fish house we will be getting fresh white shrimp tails sized 16/20, these will be sweet and incomparable to anything frozen. The American red snappers are always bright and red with crimson gills, we spec them out in the 2-4lb range as they are by far the most requested size. We often get a handful of the captains by catch (non targeted species of fish), and they told us to expect some fancy pompano, and a mahi or two. Shad are still being caught in good quantities in the Carolinas. We are getting new shipments daily, and cutting out roe to order. The roe of the shad is the most sought after part of the fish, but that leaves us with a lot of flavorful flesh unused. So for under $1.00 per pound we are offering whole gutted shad. Cooked low and slow the bones will dissolve, follow this link for some fresh inspiration and recipe ideas. http://agriculture.sc.gov/content.aspx?ContentID=694 Also available and looking nice: Rhode Island black sea bass, Dayboat cod from Martha's Vineyard, Boston mackerel , and big steak pollack. "Every fishing water has its secrets. A river or a lake is not a dead thing. It has beauty and wisdom and content. And to yield up these mysteries, it must be fished with more than hooks." ~Zane Grey All the best,
Good day Chefs and Buyers, Local fluke landings are stronger than ever and prices are coming down. Fluke are available in all sizes from 2-8lbs. Boats fill up quick, so these fish are just hours out of the water. After a tough winter with lobster prices staying high there is a bit of relief in the market with many big lobster houses interested in moving inventory from their pounds. Warmer weather will start to increase catches before the demand catches up, so we hope to see additional relief in the future. Spanish mackerel are sushi grade in rigor fish. Bluefish availability has been sporadic at best, but we have some nice "snapper" blues 2-4lbs in today. Tuesday's turbot shipments from Chile are back on line and the fish are as nice as ever. Hiramasa is new from Australia, and boy are these fish nice and fatty. We have whitefish from the great lakes today, and carp is available for those planning to make gefilte fish. Large farmed stripe bass will be very limited or unavailable until Friday, please let us know if you would like a sub when you place your order. We have plenty of wild striped bass and small farmed bass. Also available: Sturgeon, escolar, tile, grouper, and halibut. "When I was little, my grandfather used to make me stand in a closet for five minutes without moving. He said it was elevator practice." ~Stephen Wright March 23, 1857 is the day Elisha Otis installed the first steam-driven passenger elevator. His elevator transported people up and down a five-story department store on Broadway in New York City. Elisha Otis didn't actually invent the elevator. He invented the brakes - "A patent, or invention, is any assemblage of technologies or ideas that you can put together that nobody put together that way before. That's how the patent office defines it. That's an invention."
~Dean Kamen Have a great day,
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://sustainablefishmonger.com
Good morning Chefs and Buyers, Saturday was the first day of Spring, and the beautiful weather in and around NYC backed that up. We will be adding additional delivery routes to handle the increased volume. Starting in May we will have 6 day deliveries to the Hamptons, currently we deliver M,W,F. We look forward to a successful Spring and Summer for everyone, let us know what we can do to make it easy too. Small tasty treats abound today. Plump little spearing (whitebait, eperlain) just beg to be fried. Portuguese sardines arrived a day early and they are firm, clean and so shiny you can almost see the omega threes. Nice tinker sized Boston Mackerel running 3-5 per lb are superb today, our English chef really like these, and they are sustainable. Crayfish got delayed and are coming in later today so you can have them for tomorrows menu, straight from the delta. Oh, and we still have the soft shelled crayfish if you haven't tried them yet we strongly encourage it. With the warmer weather we are just starting to see some freshwater great lakes fish again. These pike must have been eating real good during the winter because these fish are big and fat with most in the 3-5lb range. Now is the time to get the fish Garrison Keillor called "Freshwater Grouper". Other freshwater species like whitefish should be available soon. Nice bright pompanos and stone crab claws are just a few of the highlights of our Florida shipments. Local porgies are sized 1-2lbs and trap caught. Cod is dayboat from Iceland as we strengthen our relationship with the Island nation in anticipation of the annual Massachusetts boat tie ups.
"Indoors or out, no one relaxes in March, that month of wind and taxes, the wind will presently disappear, the taxes last us all the year."
~Ogden Nash
Japanese Fish Dealers Welcome Tuna Ban Rejection
ABC News
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 I thought for sure that the Convention on International Trade in Endangered Species of Wild Fauna and Flora or CITES for short would have voted for listing Bluefin Tuna off the table commercially. Bluefin is the largest and most sought after tuna primarily in Japan. Very few of these fish even make it to the states and I have not sold one in years. I have to admit that at first it was purely financial as the high price of these fish made them difficult to sell and make money on. However after following the stories and looking at good scientific data I decided that I would not buy or sell any until I could do so in good conscious, especially with so many other tuna species available. So yesterday when the announcement was made that the proposal by Monaco and the United States to list Atlantic bluefin on Appendix I failed, with 20 in favor, 68 against and 30 abstaining. I was it bit surprised. With strong lobbying by Japan I guess I should not have been. After reading more about the process involved and the nature of CITES it may be years before any major changes occur. Hopefully it will not be too late. I would like to see some tougher measures put into place, and maybe a complete ban, so that a sustainable fishery can be established.
Good Day Chefs and Buyers, Are you ready for the weekend? With the weather predicted to be in the 70's people are sure to be out and about, and hopefully dining at your establishment. We have some great options for you to menu; many local, many sustainable, some unusual, and all of the highest quality. Local: - Porgies, trap fish NY
- Fluke, short trip NY
- Monk, day boat NJ
- Black Sea Bass, trap and line caught RI
- Wild Striped Bass, tagged VA
Sustainable: - Mahi Mahi, line caught Panama
- Sturgeon, aquaculture CA
- Halibut, pacific day boat BC
- Stone crab claws, trap caught FL
- Hiramasa, farmed Australia
Unusual: - Soft shell crayfish, hand selected LA
- Blowfish tails, expertly cut CT
- Oreo Roughy, turbot bycatch Greenland
- Shad Roe, artisanal fishery NC
In addition to the listed items above we have a full line of fresh and frozen seafood to meet all your needs. We are on Facebook:Wild Edibles Seafood and Twitter: WildEdiblesFish "It's spring fever. That is what the name of it is. And when you've got it, you want - oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!" ~Mark Twain Have a great weekend,
Matt "the fishmonger" Hovey
Good day Chefs and Buyers, This has got to be the best season for Virginia wild striped bass in years. We are getting new fish every day and they are spectacular. These Mid-Atlantic fish are big averaging 18 pounds with candy red gills and nice firm flesh. Local trap porgies are in today they are pristine and average 1-2lbs. We had a blowout on blowfish tails and so we have another 20lbs coming tonight. One chef said they were doing a take on osso buco, that sounds fun. What could you do? Pemaquid mussels were delayed a day and we will have them to ship Friday. From Florida we just got in red grouper (5-10lbs), fancy snappers of all sizes, fresh shrimp, and medium stone crab claws. Mahi arrived this morning, still flush with yellow and gold reminding us why these dolphin fish are called dorado (gold) in Spanish. Portuguese sardines have landed and we also have the local delicacy of shad roe from the sardines larger Atlantic cousin the American shad. If you can use some carp we have a few extra pounds from a special order we filled this morning, no reasonable offer refused. Hailing from Australia but raised right here in the USA just north of Boston is barramundi. This nice little bass (1-1.25lbs) is great for whole fish presentation, clean tasting and a green choice according to the Monterey Bay Aquarium, and the Blue Ocean Institute. From Australia's neighbor green lipped mussels are in and ready to ship. New Zealand mussels dwarf blue mussels like P.E.I.'s and pair well with Asian inspired sauces. The Nootka sound oyster is our featured west coast oyster today. Living in the remote inlets on the ocean facing side of Vancouver Island, British Columbia this beach cultivated Pacific Oyster (Crassostrea gigas), is full in flavor with a flavor spectrum ranging from unctuous and briny to sweet and creamy. The pink and purple hued fluted shell opens to reveal the bright white meat and black mantle. This is the BC oyster that is slowly becoming the darling of many an oyster bar. "Without promotion something terrible happens... Nothing!" ~P.T. Barnum Kind wishes,
 No it is not a typo in that headline. Crayfish molt like any other crustacean, and some good folks in Louisiana have perfected a system to harvest and package them at just the right moment. Production is very limited, and most of these little lovelies never get to travel very far before the local restaurants snatch them up. I was able to purchase a good supply for the New York market, and a few of my customers have decided to menu them this spring. I took a couple dozen home to try them for myself and I have to say they make eating crayfish pure pleasure. I just dusted them with flour that had been seasoned with a bit of Old Bay and fried them in vegetable oil. When cooked they turn from dark brown to cherry red in the flash of an eye. I served mine with an impromptu remoulade of mayo, capers, cornichon, and coarse grain mustard. The possibilities are endless with these bayou beauties. They would be great with tempura or panko, and in a po boy to die for. The greatest thing to me though, was the fact that after eating a half dozen or so I had a new appreciation for the mud bug. How many times before had I sat to eat the old stand by of boiled crawfish only to find myself filled with hunger even after consuming what seemed like vast amounts? 
Top of the morning Chefs and Buyers, We have a nice selection of fish coming to our place overnight for you. High seas and gale winds are still keeping things tight on North Atlantic ground fish (cod, pollack, hake, monk, skate), and prices remain high in those categories. This is the usual trend in March followed by most of the fishing fleet forced to tie up because they have used up their allotted days at sea. We will begin to see more Icelandic cod becoming available to help offset limited Massachusetts fish. Better deals are to be had on Wild Striped Bass which are currently coming from the Chesapeake Bay area from both Virginia and Maryland. These stripers are generally big and we are picking out the nicest lots with many fish getting higher than expected yields. Blues are again showing up from Virginia and they are nicely sized between 4-8lbs, this size fish tends to have a much milder flavor and lighter flesh. Fluke from our local coastal waters have attracted boats from as far away as Georgia because of such abundance and prices could be coming down soon. Blowfish tails are todays special little treat. Looking like small monk tails or even chicken drumsticks these tails are larger than what we generally see. Blowfish have a firm white meat that benefits from being cooked on the bone. Have some fun, they would be great prepared like southern fried chicken. We have less than 20 pounds available of this unique treat. Also available Thursday: Florida grouper, fresh gulf shrimp, golden tile, escolar from panama, king clip, sturgeon and pompano. "Work is the curse of the drinking classes."  ~Oscar Wilde May your troubles be less And your blessing be more And nothing but happiness Come through your door ~Irish blessing Matthew Hovey http://www.linkedin.com/in/matthewhovey718-433-4321 ext.121 / fax 718-433-4616 cell 718-679-0641 "Hand picked specialties from the Seas" www.wildedibles.com http://sustainablefishmonger.com
Good day Chefs and Buyers, Winds are blowing gale force north of us, but southern fisheries are experiencing bountiful catches and fine weather. As a result wild striped bass are at a seasonally low price and the fish are gorgeous and big to boot. Golden tile is from a Jersey boat that ventured a little further south and had a nice haul of these Continental Shelf dwellers. Black sea bass are also coming in daily and these are sharp and fresh with a look of surprise still in the eyes. Wednesday is of course Saint Patrick's Day, so we wanted to showcase two fish from Ireland. We have a beautiful Irish organic (E.U. certified) Salmon; from the Mannin Bay Salmon Company of Ireland. Please specify when you order organic salmon. Also available is the pretty Irish Steelhead trout from the Emerald Isle (average weight 2#), this tasty cousin of the rainbow trout has a deep ruby colored flesh and a sublime taste, a great alternative to char. We even have an oyster that seems to fit the bill for tomorrows festivities. While not from Ireland the Canada Cup oyster does possess a nice green colored shell. Grown in green algae rich waters the shell of the oyster is a deep green when wet, consistent in size and shape, deep cupped, briny and with firm clean meat. Call us if you may be featuring fish and chips - we have a wide range of options to fit your needs and budget. Dover sole came in last night and since prices are down we decided to bring in a few extra of these iconic flatfish. Dover sole will be available in sizes ranging from 16 to 28 ounces, quantities are limited so order early. Also available today: Pompano, Escolar, Boston Mackerel, Uni Trays, and Pemaquid Mussels. NOTE: Because of the St. Patrick's day parade schedule, and street closures please be prepared for delays in delivery times and limited second delivery runs. Thank you for understanding. | "Wine comes in at the mouth And love comes in at the eye; That's all we shall know for truth Before we grow old and die" | |  William Butler Yeats
| Best regards,
| | Japan's famous Tsukiji fish market braces for tuna trade ban
Calgary Herald
By Shingo Ito, AFPMarch 14, 2010 Wholesalers check the quality of frozen tuna laid out in rows at Tsukiji fish market, Japan's largest fish auction house, ...
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NewsOK.com
Raw tuna is a key ingredient in traditional dishes such as sushi and sashimi, and the bluefin variety of the fish — called "hon-maguro" in Japan — is ...
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New York Times
Japan opposes an effort to ban the trade of bluefin tuna like this one at a fish market in Tokyo. By NEIL MacFARQUHAR Marathon negotiations on protecting ...
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Los Angeles Times
Their numbers along the Columbia River and elsewhere have been falling, and several runs of the fish are listed as threatened under the federal Endangered ...
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Boston Globe
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FOXNews
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Washington Post
Bluefin tuna -- the crown jewel of sushi, the fish Japanese eat more of than any people on Earth -- are straining ties between the United States and its ...
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Los Angeles Times (blog)
The National Marine Fisheries Service and US Fish and Wildlife Service on Wednesday issued a proposed decision to lend additional federal protection to ...
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Good morning Chefs and Buyers, Heavy winds in the area kept local boats in over the weekend, but with the exception of bluefish we were able to get product from other areas. The closest areas not affected produced nice black bass from Rhode Island and Fluke from Delaware boats. The forecast looks to be more of the same in the next 24 hours, so it is likely many local fishermen will choose to wait it out. The weather has been much nicer in the south and we have in today a boatload of wild striped bass from Virginia. These particular bass are from a limited ocean fishery that catches well fed and rested fish. The end result are big and in rigor stripers that will all be over 28 inches long. West coast halibut is available today with most fish being caught in British Columbia, Canada right now. Sizes are generally 10-20lbs with a few bigger fish around. Prices are pretty flat for the time being with expected catch volumes not being met. The quotas for the season were already lowered from last year, it may be too early to predict any kind of trend here. We will just have to wait and see. From Central and South America we have king clip from Costa Rica and escolar from Ecuador. King clip is similar in body shape to cod, hake and ling with a tail that is tapered like an eel. The meat of the king clip is firm like grouper and makes an excellent substitute. Escolar is sometimes called white tuna, and because it runs with tuna the name seems appropriate. This super rich fish is best served in small portions, and can be particular good when well seared. From New Zealand the pink snapper is the star. Also called by the name tai snapper or pargo these 2-3lb fish are bright, vivid, firm and fresh. Two special treats from Maine arrive tonight: the first is our favorite mussel from Pemaquid, with its full sweet and meaty contents this is superior to so called 'bouchot' mussels. From the finest urchin picking houses in Maine we have fresh uni trays that combine the richness of the see with an essence that reminds one of Springtime fruit. As a raw treat or a recipe component uni's unique flavor profile cannot be duplicated. Also available: Soft Shell Crayfish from Louisiana, Shad Roe from South Carolina, Sustainable California Sturgeon bullets, and large Florida Pompano. "If you're ridin' ahead of the herd, take a look back every now and then to make sure it's still there." ~Will Rogers Stay grounded,
I just flew into Raleigh yesterday to spend the weekend with my parents as we celebrate all the March birthdays. This year is particularly important because it is Adam's first birthday on the 21st. In the interest of full disclosure 41 for me and my dad 70. The weather looks to be about the same as NY with rain on and off and maybe just a bit warmer. In today's Fayetteville Observer, seafood made the news twice with a brief about a shellfish habitat enhancement project slated to put 41,000 bushels of oyster shells near Morehead City. The project aims to help establish areas conducive to local fish spawning, and put $2.00 per bushel in the hands of commercial fisherman as part of a federal recovery grant program. A good thing on both fronts. The retail seafood sector is a bit different here. A story in the weekender section of the Observer highlights a nice looking mom and pop place by the name of Po Boy's only open Thursday to Saturday they feature local catch like spot, croaker, mullet, brim, flounder and gray snapper and whiting according to the article. While most of those choices are rare to make it on the menus of my accounts in NY, I bet they are all fresh and reasonably priced. Maybe I will stop by.
Good day Chefs and Buyers, Lots of nice stuff in today. Take a minute and imagine these great fish gracing the tables of your restaurant. From our guy in Florida we have fresh Mahi-mahi still gleaming with rainbow colors, American red snappers that look untouched by human hands, and of course the best fresh shrimp if we do say so ourselves. Pemaquid mussels from Maine are back on-line, but they still sell out quick. These are the best mussels around with nice full meats they are heavy in the hand. Rod Taylor is sending us a special hand harvested batch of his iconic Naskatucket oyster. Carolina shad roe are cut to your order and the colors on these seasonal delight span from bright orange to rich beet red. We have plenty of smaller farmed bass, and just in today big firm mid Atlantic wild striped bass. "Manhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch."
Raymond Sokolov, food critic, editor Have a great weekend,
Good morning Chefs and Buyers, The Turbot has landed! Really high quality Spanish farmed Turbot is available today in leu of Chilean product that is still unavailable due to the tragic earthquake that caused so much destruction and chaos last week. We are working with our partners in Chile to get shipping flowing again, but we have no definitive time line at this moment. The same applies to Chilean salmon fillet. Many of our customers have been asking about West Coast Halibut. Catches in B.C. and Alaska have been low so far and shore prices are higher than expected, so we do not expect any westies until late next week when we hope the market stabilizes. The quotas are reduced this year by roughly 3.5 million pounds so expect prices higher than last year. Until then we are offering both wild Icelandic halibut and Norwegian farmed halibut. Both come from extremely cold waters and make for superior fillet. The new scalloping season is underway for the American fleet and some boats are expected in next week with mostly 20/30 and some 10/20 sizes, so we can expect some drop in those sizes as they supplement Canadian production. Larger U/10's will remain in tight supply as these areas with larger sizes are not generally productive until late spring, and the Nantucket Lightship area not opening until mid June. If you can, you may want to consider serving the smaller sizes until then. Prices for the limited amounts of U/10's seem to have no ceiling. We have Dayboat Icelandic cod since Massachusetts is landing a limited amount of large steak sized fish right now. These Icelandic fish are big and in a state of suspended rigor. On the local front we have pretty little Boston Mackerel (average weight 3/4lbs), fancy Rhode Island black sea bass, hook and line Mako from Jersey, and Florida Amberjack. "Spring is nature's way of saying, Let's party!"
~Robin Williams Best wishes,
Good day Chefs and Buyers, In addition to the sweet weather around us, we have Sweet Neck oysters available from Martha's Vineyard. These exquisite hand cultivated oysters will only be around for a few more weeks, and then we won't see them again until November. We have a few Pemaquid Mussels available for Wednesday with our next shipment scheduled to arrive Friday. Lots of sharp fish today, but the real standouts are: - Trap caught Long Island porgies
- large (1.75lb average) black sea bass from Rhode Island
- dayboat baseball bat Cod from Chatham
- short trip Jersey fluke (mostly over 2lbs, many doormat sized over 4lbs)
- and some desirable sized (2-4lbs) spotted tile from North Carolina.
Due in tonight: Icelandic cod and halibut, Irish organic Salmon (Loch Duart supplies remain low), Spanish Turbot, and Panama Mahi. "I do not weep at the world I am too busy sharpening my oyster knife."
~Zora Neale Hurston Have a great day,
Grimsby seafood firm Five Star Fish in administration
BBC News
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CNNMoney.com (press release)
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KVAL
OM Seafood Company is issuing a product recall involving oyster meat and oysters in the shell harvested in Yaquina Bay, Newport, Oregon from February 1–24, ...
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NOAA
NOAA and Gloucester Fish Exchange, Inc. (owner of the Gloucester Seafood Display Auction) agreed late yesterday to settle three pending enforcement cases ...
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UPI.com
WASHINGTON, March 8 (UPI) -- The US Food and Drug Administration announced the recall of Wegmans-brand seafood sauce because of a labeling error. ...
See all stories on this topic | Festivals celebrate strawberries, seafood, swamp creatures and more
Tampabay.com
This weekend is ripe with festivals, particularly if you like strawberries, seafood and swamp creatures. Only in Florida. There should be a law stating you ...
See all stories on this topic | McCormick & Schmick's Seafood Restaurants Q4 net loss narrows
Trading Markets (press release)
McCormick & Schmick's Seafood Restaurants has reported a net loss of $16.1 million or $1.09 per share for the fourth quarter ended December 26, 2009, ...
See all stories on this topic | Chef of the Month: Jose Velez of Rod's Steak & Seafood Grille, Morris Twp.
Dailyrecord.com
... school in Salt Lake City, Utah, that Jose Velez, now the executive chef at Rod's Steak & Seafood Grille in Morris Township, was first inspired to cook. ...
See all stories on this topic | Fighting Postpartum Depression with Seafood
Food Product Design
BERGEN, Norway—Researchers at the National Institute of Nutrition and Seafood Research (NIFES) are kicking off a study to investigate whether a higher ...
See all stories on this topic | Seafood auction settles case with NOAA
Wicked Local Gloucester
By Terry Weber/Correspondent NOAA and the Gloucester Seafood Display Auction (GSDA) agreed on Tuesday to settle three pending enforcement cases. ...
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Good Morning Chefs and Buyers, Sometimes there just doesn't seem to be a valid explanation for shortages of product, much to our dismay. That seems to be the case with the past few days lack of skate. The best explanation we heard is that no one caught any skate. We will have skate for you Tuesday, but it appears to be running a bit tight and prices reflect that, so get your orders in early. Cod and monk are both big and beautiful, but we are seeing some price increases as catches taper off. Days at sea have just about been used up by most of the day boats and in the coming weeks we will see additional shortages. We are prepared for this annual event, and have some international contacts to keep up with the demand. From Apalachicola Florida we just received a few strong amberjacks, super nice American red snappers with fire engine red gills, sweet and crunchy fresh shrimp tails (size 16-20), and some fresh medium stone crab claws. Shad roe is available, we are cutting them to order out of large Carolina North Santee Bay shad. We had such an overwhelming response to our soft shell crayfish we have secured enough product to say confidentially "put them on your spring menu". These bayou beauties are truly unique and tasty to boot. They can be prepared in any way you would a soft shelled crab, so get out your thinking toque and give these guys a try. With transportation and logistics in Chile still out of sorts we are getting in Turbot from Spain tonight. These are the same species as the fish you are used to, so there should be no appreciable difference. A limited amount of Loch Duarts are arriving tonight, we will also have Irish steelhead trout, and Irish organic salmon available as well. Pemaquid Mussels will be available Tuesday and Rhode Island razors are being harvested this morning for delivery tonight. | "You can't wait for inspiration. You have to go after it with a club." | | Jack London | Enjoy the day,
Good day Chefs and Buyers, It has been quite a turbulent week for salmon. Salmon prices are at all time high during what has become a perfect storm; the combination of Lent (we always see farms asking higher prices with the increased demand), less fish being placed in the water last year because farmers believed the economy would limit demand, and the recent earthquake in Chile has cut off a good third of availably, things could not be worse. We are using all of our purchasing channels and relationships to keep things in check as best we can. Turbot shipments were cut off as well due to the situation in Chile, and we are not sure when everything will be up and running again, but we will have Turbot from Spain arriving Monday. This is at least as good if not better than the Chilean fish, however they are marginally more expensive. Contact your sales representative to order, fish will be limited. Loch Duart salmon is due in tonight, allotments of this fish have been cut back until the new generation comes on line. So get your orders in early, and we will do our best to fairly distribute these fish. Wild King salmon is just starting for Columbia river fish. Of the few we got in today, most were snatched up by one brave soul already, but a few are still available. Some fancy imports for today include Dover sole, Yellow corvina(h&g 7-9) from Baja Mexico, nice little red mullets (rouget) from Brazil, and baby Peruvian octopus. Local and lovely are short trip mako and sword, trap porgies(1-2lb), local silver dory(2-4lbs), and black sea bass from Rhode Island. "If - The fisherman's conjunction ....The fishing will be good tomorrow, if the wind doesn't blow, if the mayflies come out, if it doesn't rain, if it's not too hot, if it's not too cold, if the creeks don't rise, and if the trout are willing." ~Scott Waldie - Travers Corners
Good day Chefs and Buyers, Besides being one of the first harbingers of spring: Shad, and shad roe are quite delicious and we have both available from the Carolinas. Another late winter specialty is Crayfish from the bayou states. We have two great options for you: Live and vivacious red crayfish will be arriving overnight from our friends in Natchitoches Parish, Louisiana the heart of Creole Country. Of course we also have our exclusive soft shelled crayfish available as well just waiting for your culinary imagination. From Florida we will be getting in American Red Snappers sized 2-4lbs from a boat that is unloading this morning. Shrimp and medium stone crab claws will also be available. Stone crab season is winding down, so if you want these seasonal treats in your place take advantage of the price drop today. Wild bass are looking like a good buy for either stripers coming from Maryland (6-10lbs) and Virginia (10-20lbs), or blacks (large and Jumbo)from Rhode Island. Farmed striped bass are still in short supply as we have had our orders cut or unfilled all week. We will endeavor to secure farmed bass, but if you can, please leave a sub with your order. We have some very similar Australis barramundi as a suggestion. West coast halibut is due to open on March 6th, so we should be seeing these fish as early as next Monday. Prices will likely be similar to our Nova Scotia fish to start, but should drop substantially by next weeks end if history can be our guide. Until then we have a few last landings of Atlantic halibut due in, these big east coast beauties have been consistently good. Also available: fresh Peruvian baby octopus, domestic sword pups and markers, Ecuadorian mahi-mahi, and Irish Steelhead. "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."
~Ernest Hemingway Be good,
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