Wild Edible Seafood Update

By -
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

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