Monday, March 22, 2010

Wild Edibles Seafood Update

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
 
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

No comments: