Wild Edibles Seafood Update

By -
Good morning Chefs and Buyers,
 
Today at Wild Edibles we have brought in a few interesting specials to help get your week started. Local silver dory starts our offerings. Silver dory is similar to John Dory minus the spot and producing a thinner fillet. Pricing is very friendly for these beautiful swimmers that were caught on a short trip Jersey boat. Cod from Martha's Vineyard and Chatham boats are exceptional today. Small amounts of large monk and skates were landed on the same trip and are stellar as well. Black sea bass of all sizes are still in good supply, but wild striped bass has tightened up and we expect very little to be available until mid week. Prices for these limited wild striped bass may climb until we see some new openings. 
 
Wild Cobia is an infrequent offering, and today we have a few 30# plus sized fish available. The lush taste of this fish can take bold and vibrant sauces, or stand alone with just the right amount of salt. Cobia, although not related to in any way sword or mahi has flesh that has qualities of both. Rich and firm and an excellent choice for the grill.  Speaking of sword we have some marvelous peach colored "pumpkin" sword. Give us a call on this fine fish so we can make sure we send you the right sword.
 
Other fin fish specials include: Triple tail from Costa Rica, Australis Barramundi, farmed striped bass, wild salmon, and fluke.
 
Todays featured oyster is from Greenpoint, NY, Pipes Cove oysters make a much anticipated return after a long hiatus. We are very pleased to be able to offer this Long Island gem once again. The tidal areas that are the home of these humble bivalves is rich in nutrients and gives these oysters a very plump meat in a confined and well formed cup.  
 
"It ain't the heat; it's the humility."
~Yogi Berra
 
Stay cool,
 
Matthew Hovey http://www.linkedin.com/in/matthewhovey
718-433-4321 ext.121 / fax 718-433-4616
"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

Wild Edibles Seafood Update

By -
Image
Chefs and Buyers,   The local waters, however cold they may be, are still giving up some great fish: We have sea trout (weakfish) 4-6lbs that are extra firm and in rigor from this side of the Mason-Dixon.   Jumbo black sea bass with candy red gills from Rhode Island.  Boston and Spanish mackerel that are both crudo worthy, just off of some short trip boats into Jersey. Since we had so many requests we acquired some local silver Dory from a Long Island boat, these dory are in the 2-5lb size range. Cod prices have dropped to very reasonable levels and makes it a great buy for the next few days. If cod isn't a menu item why not make this versatile fish your fresh catch of the day?   From the West coast we bring you wild Sturgeon, fresh black cod (sablefish), a wide selection of oysters and  Manila clams.   Cockles from New Zealand are likely to remain in very short supply until next week. We will have ample Manila clams available to substit
Read more