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.