Wild Edibles Seafood Update

By -
Good morning Chefs and Buyers,
 
The majority of our special fish today has arrived from points south. From Florida we have received beautiful American red snappers, and big Amberjack. From Mexico fishermen are bringing in fancy 5-10lb red grouper, these are the same fish as you are used to, caught in the lower Gulf of Mexico. Mahi and Corvina are both from Panama, and both have bright skin glistening with metallic colors. The flesh is firm and the collars look just cut.
 
More West Coast oysters and wild king salmon will be arriving in the overnight, we are waiting today for additional openings in the Pacific Northwest and hope to see a few sockeye in addition to the fancy wild king salmons we have been getting. Pacific halibut is looking strong, and we have live dungeness crab.
 
Nova Scotia short trip halibut boats are catching smaller 10-20lb halibuts and they are fresher than fresh, with cherry red cavities and firm flesh as they have arrived to us in rigor.
 
From one of our favorite farms we have big prehistoric Siberian Sturgeon. Rich and eating like steak sturgeon is fatty and a real treat of a fish, that it is raised in a sustainable way makes it all the sweeter.
 
Also available: red fish, blackfish, black sea bass, hiramasa, salmon fillet from Canada, and barramundi.
 
"There are three kinds of lies:
lies, damned lies, and statistics."
~B. Disraeli
 
Good 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