Wild Edibles Seafood Update
Good day Chefs and Buyers,
Something really exciting is in our warehouse today. Jumbo Spot Prawns from British Columbia are in today. These are the choicest specimens packed out for the Japanese Market. They come 15/19 per 1 kilo box, that works out to about 7 pieces in a pound. Check out the photos on http://twitter.com/WildEdiblesFish and Facebook http://tinyurl.com/y9elztv Spot prawns are a very sustainable fishery from the icy cold North Pacific waters of Canada http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=23 Also from the same supplier we were able to buy the very best frozen at sea black cod. These fish are far superior to the land frozen fish some other companies sell. Try these sable out and you will see the difference.
Since we have been talking about west coast seafood we should mention that the halibut fishery has finally hit its stride with prices coming down and leveling off. We have brand new landings in today and our fish are awesome. Be careful of prices too good to believe though because there are some old fish in the market being sold at a loss, they are "chowder" fish at best.
Cod and wild striped bass are both solid, glistening and firm today. Lake fish are in and the walleye pike are fat and big from a good winter. Lots of whitebait is being landed in the St. Lawrence Seaway, a handful of these fried up would be our choice over fries any day. Sardines are in from Portugal, and we have one nice Mako to cut that came off of a local tuna boat.
Our featured oyster today is from our friend Rod Taylor. The Taylor family is usually associated with Taylor bay scallops, and they can be called the nurse maid of Nantucket's' but they also grows the iconic Nasketucket oyster. Nasketucket Bay is a rich salty marsh tucked inside the shoreline with teaming waters and eelgrass habitats for scallops and crab. Grown off of the sea floor the Taylors produce a clean ocean flavored oyster. This oyster has all of the traditional flavors that people expect from a Massachusetts oyster. For those of you missing Island Creeks this oyster deserves a look.
~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
Popular posts from this blog
Fish Yields - or - How Much Does This Really Cost Me?
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
Flounder and Sole: or A Fish By Any Other Name Would Still Taste as Sweet.
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
Sugar Toads, What? : Blowfish Tails Check
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
Comments