Good day Chefs and Buyers,
Wreckfish has just arrived. These big deep water fish are part of a very limited and well regulated individual fish quota system in North Carolina. A small group of fishermen catch these fish using hook and line. There is virtually no by catch and no damages to the surrounding environment. Wreckfish are very similar to grouper when it comes to the meat quality, and since they are sustainable it should be an easy choice.
Another great sustainable choice is Australian Hiramasa. Also called yellowtail kingfish these expertly raised fish have a much smaller footprint than ranched hamachi. Rich fatty and robust, hiramasa is an excellent choice for crudo dishes, and it works well broiled and grilled too.
A little closer to home we have Porgies from right here in Long Island, landings were really good and we have a wide range of sizes. Porgies remain a little appreciated species, but the fine white flesh works well in a variety of cuisines. Go local; buy scup.
Also available today: Chilean Turbot, wild sockeye and king salmon, sweet Mexican bay scallops, steamer clams, arctic char, and whiting.
|"A common mistake that people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools."|
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"