Thursday, July 29, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
Big fish are in order today when it comes to some of our favorites. We are seeing new arrivals of halibut daily, from Nova Scotia and New Brunswick. We have some quite large fish available (77, 85, 107, to name a few), and other fish graded 10-50 lbs are all over 20#. In addition most of the wild striped bass are Massachusetts' fish, and that will make them between 34 and 36 inches long (average weight 18#). Dayboat cod from Martha's Vineyard are beautiful and in rigor still glistening with salt water.
We have a real interesting selection of nice mid-atlantic fish as well like; Tautog (blackfish), Trigger fish (they happen to be some of the tastiest fillet you may ever eat), and for a nice hearty braise or soup try conger eel.
Todays sweet surprise are some fantastic Boston mackerel from Canada, with the Gulf stream welling up some interesting catches like this are coming from unexpected areas. Anyway these nice little fish are still in rigor, bright, and very firm.
Wild King Salmon is unavailable, but we have three other species of wild Pacific salmon are available:
  • Sockeye salmon, (ocean run 3-6 lbs), characteristic bright crimson fillets
  • Coho salmon, (5-7 lbs), very similar meat color to kings, a bit leaner
  • Keta/Silverbright salmon (headed and gutted 6 # average), the sleeper of the bunch, value priced begs your creative interpretation.
Many new east coast oysters tonight: Wellfleet (petites), Malpeque, Beau Soleil, Naskatuckets, and Pine Islands.
"His planet is covered with sordid men who demand that he who spends time fishing shall show returns in fish."
All the best,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Wednesday, July 28, 2010

Wild Edibles Seafood Update

We often hear requests for something different, so we have dedicated our efforts to offer some interesting options for Thursday.
Try one of these...
Yellow eye snapper (2-4 lbs) 
Conger Eel
Trigger fish
Also available: Escolar, wild salmon ( sockeye, silverbright, coho, steelhead ), whiting, cod, striped bass, et. al.
"On the other hand, you have different fingers."
~Steven Wright
All the best,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Tuesday, July 27, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
We hope everyone is enjoying the break from the heat. How about some cool seafood offerings to go along with the nice summer vibe?
Below we have listed just a few of our extensive inventory offerings.
Local Specialties:
  • Skate and Monk from Portland, ME
  • Wild Striped Bass from Martha's Vineyard, MA
  • Fluke and Tile from Montauk, NY
Pacific West Coast Specialties:
  • Wild King and Sockeyes from Bristol Bay, AK
  • Wild Steelhead and Silverbright Salmon from Vancouver Island, BC
  • Live Dungeness Crabs from Queen Charlotte Sound, BC
Sustainable Options:
  • Siberian Sturgeon from Mote Aquaculture, FL
  • Copper Shoals Redfish from Silver Streak Farms, TX
  • Barramundi from Australis, MA
Just for fun:
  • Wahoo from Hawaii
  • Escolar from Costa Rica
  • Local Jersey Albacore Tuna
  • Florida Mangrove and Pink snappers
  • Chilean Turbot
"The price of inaction is far greater than the cost of making a mistake."
~Meister Eckhart
Kind regards,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Monday, July 26, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
The air is cool the moon is full and the fishing is good. Monday brings new shipments to our warehouse from all points of the compass. With this kind of variety, surely something will get your culinary juices flowing.
Late last week a large swath of the Gulf of Mexico was reopened to fishing, and Tropical Storm Bonnie came into the area with very little intensity. Our sourced boats arrived into port this weekend with a nice mixed bag of fish.
  • Grouper, black and red are both available (both are in the 5-10 lb range)
  • American Red Snappers (mostly 2-4 lbs, call for other sizes)
  • Florida Pink Snapper (similar to Tai or NZ Pinks, mostly 1-2 lbs)
  • Cobia, wild and line caught
For something different and tasty we have farmed redfish (red drum) from a very good operation in Texas. Copper Shoals Redfish are free from hormones, antibiotics and fed a natural diet. Each fish is a near perfect 2 lbs each with rich firm juicy flesh, they would be great salt baked and are sturdy enough to take on bold flavors and the grill.
From the Carolinas we have in sustainable and tasty Wreckfish, a small shot of wahoo, and a small blacktip shark.
Dover Sole prices continue to skyrocket, we still have a few brave takers on the fresh. We do offer a high quality frozen Dover sole as well.
Fresh sardines from Portugal arrive tonight.
Also available: fancy dayboat Massachusetts cod, monk, striped bass, and skate.
"The true triumph of reason is that it enables us to get along with those who do not possess it."


Have a great day,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Thursday, July 22, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
West Coast halibut has been a relative bust this year so we have been relying on Atlantic halibut to make up the shortfall. The good news is the east coast halibut are really nice. On the other hand limited volume of halibut in general has chased the price up for good fish.
In Massachusetts fishing has been pretty good, and despite onshore temperature extremes offshore temperatures have been described as pleasant. Jumbo fluke are beautiful and fresh, we are buying from dayboats out of Nantucket and Martha's Vineyard. In addition these same boats are catching Jumbo black sea bass, porgies, and monk. For something out of the ordinary we are bringing in large ocean perch. These generally under appreciated fish are a great value in a fine eating white flesh fish with a orange skin that crisps nicely.
From North Carolina fancy golden tile, Wreckfish (aka stone bass), bluefish and Spanish mackerel are available Friday.
Florida boats are continuing to land very nice American Red Snapper. There are lots of other varieties of snapper but nothing compares to the distinct white sweet tender flake, and the easy to crisp red skin of the American red. The pride of the domestic gulf fishery these fish are available in a range of sizes: 1-2, 2-4. and 4+lbs. Grouper, pompano, and fresh shrimp will also be arriving tonight.
Soft shell crabs are in limited supply. We anticipate little to no arrivals of hotel or prime sized crabs, and Jumbo's may fall short of demand. We will make every effort to cover your orders, but please call us today as it will be first come first served.
From our Pacific Northwest friends sockeye salmon, Chinook salmon (kings), and live Dungeness crabs are available. We also offer the best sub zero frozen at sea black cod, spot prawns and octopus.
"If you don't love life you can't enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes. [They] shiver you for a split second."
~Eleanor Clark quotes
We have lots of great oysters including: Beau Soleil, Pipes Cove, Canada Cup, Salvation Cove, Malpeque, Cortez Island, Kusshi, Kumomoto, Hama Hama, Little Skookum and many more.
Have a great day,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Wednesday, July 21, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
Wreckfish arrives tonight. 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.
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. Other Local specials are fluke, silver dory fillet, and jumbo black sea bass. Wild striped bass are coming in tonight from Massachusetts.
Also available today: wild sockeye and king salmon, sweet Mexican bay scallops, pompano, marlin loin, arctic char, and whiting.
"Doing nothing is very hard to never know when you're finished."
~Leslie Nielsen

Best regards,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616 cell 718-679-0641
"Hand picked specialties from the Seas"

Tuesday, July 20, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
The California kings are here! We have been looking forward to these fish for two years now. Because of many factors including limited access to rivers in California and Oregon because of damns and exhaustive irrigation schemes the wild fisheries for salmon have been closed since 2008. California State wildlife officials have been closely monitoring the bio mass and have allowed a very limited and short season for 2010. Wild California king salmon are troll caught. We have a couple hundred pounds and that is it. Unfortunately catches have been much lower than hoped for. This is one fishery were the fish and the fishermen are both victims of land based problems.
From Rhode Island we have Tautog (aka blackfish), a tasty member of the wrasse family. Jumbo black sea bass and a handful of conger eels just for fun. Conger eels have a very nice firm white meat that is perfect in stews, soups and braises.
From a well managed fishery off the Carolina coast we have Wreckfish. Today's fish average around 15 lbs. Just like grouper, but much more sustainable.
We are starting to see some shellfish on the east coast spawn. Usually this may last for a few weeks with each specific clam or oyster area. We make every effort to stay away from those beds while spawning occurs, so we are likely to be out of stock of certain oysters until they are ready again. This summer's record high temperatures are also having an impact on shellfish in general. It might be a good idea to review your par levels and review shellfish storage with staff. Even a few minutes on  a hot kitchen floor will dramatically reduce the life span of clams, mussels, and oysters. Make sure that shellfish is kept moist and cold, and stored in the coldest part of your walk in.
Also available: marlin loin, wild arctic char, mako shark, fresh whitebait, halibut, and fluke.
"A ship is safe in harbor, but that's not what ships are for."
~William Shedd
Take care,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Monday, July 19, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
Today is the day for a couple of really nice South Pacific specials. Straight in from New Zealand we have Opah with nice rose pink flesh. Opah are a bycatch of the tuna fishery and a rare treat, so we are happy to offer these really nice racks from the New Zealand dayboat fleet. Another incidental catch from the same fishery is escolar. Escolar is sometimes called white tuna (not to be confused with albacore), and has a very rich oily flesh that is best in small portions. So for something different try Opah or Escolar, its winter down there!
Wild sockeye is an incredible value and an incredible fish. All of our sockeye arrive headed and gutted and therefore have a great yield. The flesh of these fish are deep red and relatively lean. They are an excellent source of healthy omega-3 oils and they are defiantly tasty. Sockeye range in size from 4 to 7lbs. Wild and sexy, todays fish are from the Canadian fleet just south of Alaska.   
From Florida we have both red and black grouper, American red snapper, pompano, and limited fresh shrimp (16/20 per lb). In talking with fishermen in the Gulf each one of them have been so grateful that we continue to buy at the same levels as before, thanks. Even though the cap is holding, the region is not out of the woods yet. It will be some time before the true extent of damage is seen, and longer until the ecosystem is back to its prior state, and the local economies have healed.
From Costa Rica we have some fine marlin loin. Marlin is a very mild flavored steak fish, it cooks quickly and is at home as a crudo as well.
Also available: sturgeon, corvina, wild char, black sea bass, wild striped bass, octopus, dayboat cod, porgies and skate.  
"If you always do what you always did, you'll always get what you always got."
~Mark Twain
Have a great day,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Thursday, July 15, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
With July hitting the halfway mark there is little change in the hot and stormy weather. Temperatures are affected at sea as well with the Gulf Stream warming up previously cold Canadian waters good landings of sword are expected to continue. Sword fish prices should remain stable and could see decreases as well. A lot of Massachusetts wild striped bass made it to NY in the overnight hours and prices are still being ferreted out, if these volumes continue then we should see even better prices as the month progresses. Scallop prices continue to remain steep. Most boats are fishing for u/10's in the Nantucket Lightship area and this has caused some short supply in smaller sizes. 10/20's are up over 10% from this time last week and demand for large scallops is still outpacing production. On the west coast California has allowed for a small quota of wild king salmon, and we may see some of these fish by Monday. California has been closed to commercial salmon fishing the previous two years, we hope that this has allowed ample time for the stock to return to healthy levels.
In today:
  • Fluke (all sizes), Menemsha Beach, MA -sushi quality dayboat fish
  • Porgies (1-3lbs), Nantucket, MA -a restaurant week gem
  • Steamer Clams, Long Island, NY -purged, restaurant ready
  • Wild Steelhead Trout, BC, Canada -super value in a tasty wild salmonoid
  • Whitebait, Hudson Bay, Canada -whole and ready to fry
  • Sardines and fresh Octopus, Portugal - fresh in from JFK
Expected arrivals tonight include; wild sockeye salmon, wild coho salmon, dayboat cod from Martha's vineyard, tilefish, grouper, barramundi, halibut east and west, New Zealand cockles, and west coast oysters.
"Do the difficult things while they are easy and do the great things while they are small. A journey of a thousand miles must begin with a single step."
~Lao Tzu
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Wednesday, July 14, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
A lot of fine new arrivals into our warehouse today. And a few prices coming down on Sword and Striped Bass. Sword are being caught in abundance in Canada and prices are dropping on these true dayboat harpoon and line caught fish. Wild striped bass season has opened in Massachusetts and prices are edging downward. If enough product comes in NY spec (sized 34-36 inches) then we may see some bargain basement prices.
From Carolina we have big wild red drum "redfish", this fish is super firm and great grilled or blackened. New tilefish are available either grey or gold, both top quality.
From Panama we have King Clip. Sold headed and gutted this eel like fish has meat that is comparable to grouper or cod at a great price for restaurant week.
The Siberian sturgeon came in nice and large with most over 15 lbs and a few over 20 lbs. Prehistoric in appearance, firm and fresh, and full of richly flavored meat.
A few Nunavut wild arctic char are up for grabs. 
We will have Wild King, Coho, and Sockeyes available for delivery Thursday.
Sardines and fresh Octopus will arrive late tonight from Portugal.
Also available: Razor clams, shucked steamer clams "Ipswich", Spanish Mackerel, Uni trays, black sea bass, and Sushi Fluke.
"Winning is the most important thing in my life, after breathing. Breathing first, winning next."
~George Steinbrenner
Best regards,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Tuesday, July 13, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
We bring you some great specialties from the seas today. First we will be getting in a shipment of Siberian sturgeon from Mote Aquaculture park. These big rich fish are great roasted or grilled, it is no wonder that New York sturgeon were called Albany Beef. Unfortunately new York sturgeon were overfished and are now a protected species. Farmed sturgeon is a good sustainable choice. Siberian sturgeon are raised in the preferred method of a closed loop water system and are fed to maximize feed conversion and minimize waste.
We have exceptionally nice wild fish from Alaska, Washington State and a very limited amount of Canadian, Nunavut wild Arctic char. Wild salmon options include Sockeyes from Bristol Bay, coho salmon from Vancouver Island, big king salmon from the Columbia River. We also have west coast halibut.
Now lets take a moment to talk about these wild char. This sustenance fishery is only in its third year of getting fish to market. Florence Fabricant of the New York Times raved about this fish last year. Eating this wild product is a truly unique experience. We love the sublime taste of farmed char, but these make them seem downright bland in comparison. Captured by the local indigenous population during two very short "seasons" the char are hand netted when they move from the protected lakes into the salty ocean when the ice briefly melts. It just doesn't get more sustainable than this.
The warmer waters of coastal central America are giving us corvina and escolar, both from Costa Rica. And Carolina golden tile has just arrived looking like a beautiful surreal painting of the fish they are. Tile fish are very firm and have bright clean red gills and clear eyes. The meat of tile is fine flaked, white and sweet. Very similar to Blackfish and hog snapper.
"Men are apt to prefer a prosperous error to an afflicted truth."
~Jeremy Taylor
Best regards,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Thursday, July 8, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
Lets talk a minute about Wreckfish. Wreckfish are also called stone bass, and they are caught in coastal Carolina waters in a well regulated fishery. These deep water grouper-like fish get their name by the tendency to congregate near shipwrecks. Wreckfish can attain weights of 100 lbs or more, most of the fish we offer will be between 15 and 25lbs. Wreckfish is a great sustainable option if you are looking for a firm flesh whitefish that is very similar to grouper.
We have a nice load of pelagic fish like Tuna, Swordfish, and Mako off of a local boat back from a short 3 day round trip. All are cutting out with glistening and firm meat. Cobia is from further south, and is a good choice for pan roasts and grilled offerings.
This summer's wild salmon season is in full swing. Today we are offering wild king salmon (11-18 lbs), wild sockeye (3-5 lbs), and wild coho salmon (4-8 lbs). On Monday we will have more of the silverbright salmon that are gaining a niche following. On Tuesday we expect to have the rare Nunavut wild char from the native Inuktitut people of Cambridge Bay, Canada. The season is brief as spring temperatures arrive to melt the ice in the freshwater lakes where char make their winter home. Give us a call if you would like any of this fish next week, and we can pencil you in. 
Halibut from Nova Scotia is here today these fish are rose collared, firm and have the bright smell of the ocean still with them. We love to open up big wood coffins from this captain because his fish are always spot on. Fish are graded 15-50 lbs.
Fresh frog legs are a rare treat. We only have a small amount of these fresh hoppers. First come first serve on these fresh from Florida wild product.

"Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it."
~Alton Brown
Have a great day,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Wednesday, July 7, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
It is a short week and it is hard to believe it is Wednesday already. So along with record temperatures we have some specials that are hot too.
Wild King salmon from the Pacific Northwest are big bold and firm of flesh. Todays fish are from a troll fishery out of Vancouver, British Columbia. We are selling record numbers of wild salmon, and we will also have sockeye salmon. At these prices these fish deserve a place on your Summer menu.
European specialties are due in tonight and they include: Branzini (sizes 400/600 and 600/800 gr), Dorade (sizes 400/600 and 600/800 gr), Portuguese sardines. Dover sole ships tomorrow if you have your preorder in. Next order day for Dover sole will be Thursday for Monday shipping.
Arctic char is a great sustainable option to farmed salmon. The sublime orange flesh work well in any recipe that calls for salmon. Arctic char are raised in a closed system that does not let any waste into the environment. Leading groups like the Monterey Bay Aquarium list char as a good choice 
Download  Blue Ocean Institutes pocket guide for information on Char and other species
From southern waters we have Mexican black grouper, Costa Rican golden corvina, and Florida cobia.
Periwinkles are coming from Rhode Island, and shucked steamers aka "Ipswich" will be in by the gallon.
Northern species like cod, monk and skate continue to be coming in fresh and fancy.
Fluke is available 'sushi grade' so it would be an excellent choice for crudo or ceviche, and as plus it adds no heat to the kitchen.
Also available: Chilean Turbot, west and east coast Halibut, and Cape May dry sea scallops.  
"I am a leader. Leaders always get heat. They're always going against the grain. Jimi Hendrix got heat; Bob Marley got heat; Miles Davis got heat. Every great artist got heat. Heat means you're doing something right."
~Ziggy Marley
All the best,

Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Tuesday, July 6, 2010

Florida Seafood Video Message

Here is a recent press release from Florida urging consumers to take
advantage of the great products still available from Florida's waters.
Thanks for your support.


Florida's Commercial Fishermen:
"We're in Business, But We Need You"

Times have been hard for Florida's commercial fishermen. A tough economy,
and now a massive oil spill in the Gulf. Some are out of business.
Others on the brink. But Florida's commercial fishing industry has a
proud heritage. Fishing built our coastal towns, and shaped our state's
history. Florida seafood is a tradition long enjoyed by people from all
walks of life. Whether eating in or dining out, whenever family and
friends get together, it's always a special time when Florida seafood is
on the table. And, despite the images from the Gulf, Florida seafood is
safe and ready to be enjoyed. The fresh catch from clean, unaffected
Florida waters is coming in daily. We're in business, but we need you.
Pay a visit to your local fish market or coastal seafood restaurant, and
enjoy Florida's delicious seafood harvest that so many, work so hard, to
bring to you.

Florida Department of Agriculture and Consumer Services
Get Your Own Debt Bailout
See if You Too Qualify for The Govt's Personal Credit Reform Bailout!

Tuesday Fish in the News

Fish could overtake Lake Michigan
Green Bay Press Gazette
By Kurt Rentmeester • Kewaunee County News • June 30, 2010 Asian carp eat insects and plankton that small fish like alewives live on. ...
See all stories on this topic »
US Plans 'Extraordinary Measures' to Rescue Turtles Along Gulf Coast
New York Times
The Fish and Wildlife Service, National Marine Fisheries Service and Florida Fish and Wildlife Conservation Commission recommended that the nests be ...
See all stories on this topic »
Seafood watch
Chicago Tribune
The number of commercially sold fin fish species in the Gulf exceeds the number found on the East and West coasts combined. Seafood coming out of the ...
See all stories on this topic »
Asian Carp: They're Getting Near and Why That's Bad News
CBS News
Politicians like Stabenow are willing to turn to unconventional warfare against this invader because this is a very unconventional sort of fish, ...
See all stories on this topic »
Who's making sure Gulf seafood safe to eat?
Seattle Times
These are the two primary sites scrutinizing thousands of samples of shrimp, crab and fin fish gathered from the Gulf. The multiple chemical analyses have ...
See all stories on this topic »
Fish to beat industry at survival
Financial Times
"The fish themselves will recover, no question," agrees Kerry St Pe, who for 25 years worked as south-east Louisiana's oil spill response co-ordinator and ...
See all stories on this topic »
Depressed? Fish oil might help
NEW YORK (Reuters Health) - If you're feeling depressed, you might feel better if you take fish oil supplements, a new study shows. ...
See all stories on this topic »
Vt. man bequeaths lakefront property to government
The Associated Press
On Tuesday, the land trust, US Fish and Wildlife Service and the Vermont Agency of Natural Resources gave tours of the parcel on Lake Memphremagog and ...
See all stories on this topic »
PAT NEAL'S WILDLIFE: Genetically altering fish monkeys with Nature
Peninsula Daily
The Pacific salmon -- a fish once so plentiful they were called "the poor man's tuna" -- was fished into economic extinction throughout much of their range ...
See all stories on this topic »

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
Despite the recent wild striped bass opening for New York very little fish made it to market today. It is likely that the majority of tag holders decided to take a wait and see approach and enjoy the holiday weekend. We were hoping that this opening would bring lower prices, but availability and pricing remain the same for now. Massachusetts opens next Sunday. For now the majority of fish are coming from Maryland.
Long Island fishermen are supplying us with big beautiful blues and jumbo fluke. Dayboats from Martha's Vineyard are landing fancy cod, monk and skate.
From the west coast of Florida we have a great selection of superior fish. Big wild cobia are available today. Cobia are around 20 lbs each, they will yield a firm moist and steak like meat that is great grilled and works well with bold sauces. Head on mahi was landed over the weekend and although most went out today we still have a fair amount available. Caught on the same vessel was a wahoo (ono). we have one 75 lb fish that we will sell whole or part out. Give us a call. With the heat we are having these fish seem naturals to pair with cool tropical inspired salsas or light salads.
Cool your guests down with some cold water Maine lobsters and oysters. The average coastal Maine water temperature remains below 60 degrees. So try a Pemaquid or Wawanauk oyster on your raw bar, or offer your customer your take on lobster salad. And do not forget about the deliciously unctuous uni trays we get in daily form Portland, Maine. No wonder summer in Maine conjures up such wonderful images with hand picked specialties from the sea such as these.
Finally we offer you an incredible value, and great way to put some wild Alaskan fish on your menu. Silverbright salmon (also called keta, chum, or dog salmon) is the under utilized cousin of its more well known kin. Silverbright's flesh may not be as red and it may be more lean, but in the hands of a skilled chef the rich flavor of wild salmon will stand out. Our fish are from Kenai, Alaska: try one today, they are priced below farmed salmon.
Also available: soft shell crab, laughing bird fresh shrimp, Spanish and Chilean turbot, Canadian mako, grey tile, and Spanish mackerel.
"His brow is wet with honest sweat,
        He earns whate'er he can,
And looks the whole world in the face,
        For he owes not any man."
Drink plenty of fluids,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Friday, July 2, 2010

Wild Edibles Seafood Update, closed Monday

Good Afternoon Chefs and Buyers,
We just wanted to let you know about some of the last minute specials we have available for Saturday delivery.
We will be closed on Monday the 5th of July, so please plan your menu and ordering for Saturday delivery.
  • Arriving tonight from the north we will have Halibut from Nova Scotia.
  • Dayboat cod, fluke , monk and skate are in route from Massachusetts.
  • Today from Long Island we have in fancy Spanish mackerel, golden tile, and local silver dory.
  • From Florida we still have a few of the amberline jacks and plenty of American red snappers. 
  • Pacific Northwest items include; Wild King Salmon, Wild Coho Salmon, Live Dungeness Crab, Geoduck Clams, Sable and 18 varieties of oyster.
  • Imports like Corvina, Rouget, Turbot, and Orata (Dorade) are sure to please.
We are sold out of Mahi-mahi and Grouper. We have more arriving Tuesday.
"Independence is happiness."
Susan B. Anthony
Have a safe and happy fourth,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"

Thursday, July 1, 2010

Wild Edible Seafood Update

Good day Chefs and Buyers,
We are looking forward to the next few days with perfect weather, so we have some truly spectacular offerings for your Independence day weekend menus. We are featuring a lot of local domestic offerings that make us proud to be Americans.
American Red Snappers arrived this morning and they are as brightly colored as any firework you may see this weekend. These Snappers are available in sizes 2-4lbs and 4-6lbs today.  Smoked WHITE fish is available as whole fish 12-16 oz each and 100% usable meat in 5lb pails. Smoke whitefish is perfect for dips and spreads, and is a nice touch in a composed salad. Long Island BLUE fish are reasonably priced and the smaller ones we have called 'snapper' blues are rather mildly flavored and pair well we subtle sauces.
Alaska and Washington state always conjure up images of Americas rugged and independent western frontier and the Wild salmon we have bring to mind that same aesthetic. Wild King Salmon are from Washington State's coastal troll fishery, with incredibly fatty meat and a rich unmatched salmon flavor. Kings range in size from 11 to an incredible 40 lbs We also have Bristol Bay, Alaskan drift net sockeye. Sockeye are the sublimely flavored smaller cousin if the big king. Sockeyes average 4 lbs headed and gutted and are a great value right now. Both are Wild American Seafood at its Best.
From some select boats out of Martha's Vineyard we have dayboat Cod, Monk and Fluke. From out on the end of Long Island we can offer Blackfish aka Tautog, Golden Tile, Wolffish aka ocean cat, and Porgies.
Today is Canada day, so best wishes to our Northern Neighbors. They have great products as well and today you would be well served to load up on plump PEI mussels and any one of the great oyster varieties including; beau soleil, savage harbour, malpeque or kushi.
Large Spanish 4/5lb or Chilean 2/3lb Turbot are both in today. Turbot is a flatfish beyond compare and was once called the 'Emperors fish" by 1st century Roman poet Juvenal. Treat your customers to this royal fish.
"You can protect your liberties in this world only by protecting the other man's freedom.
You can be free only if I am free."
Clarence Darrow
Have a safe and happy 4th,
Matthew Hovey
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"