Thursday, April 29, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
 
Lots of new fish are scheduled to arrive in our warehouse tonight from international origins. Dayboat Icelandic cod will be coming in, these fish are just amazing. They are the same exact species as our cod (gadus morhua), but the cold waters they originate from and careful handling clearly differentiates them from what is available domestically. Also from Iceland we will have Arctic char. Char are closed system tank raised making them an excellent sustainable choice. Spanish turbot will be available Friday. Larger than the Chilean fish and arriving in full rigor. Everyone that used this fish the last time we had it in just raved about it. Pricing is only moderately higher, and the fish are a full size bigger 4 lbs to 6 lbs.
 
Halibut landings on the west coast are up and prices are inching down. Wild king salmon from the Columbia river are really nice fish and the price is also down 25%. on these spring Chinooks.
 
Also available Friday: Wahoo, Sardine, Rouget, Tautog, large Dover sole, Crayfish (live and soft shell), Soft shell crabs, shucked steamers, uni trays, live Dungeness crabs and Razor Clams.
 
** Loch Duarts are only available in sizes 4-8 lbs until they grow out. Please keep this in mind and order additional fish if needed. We also carry Irish Organic Salmon that are larger(8-12lbs), and farmed kings (8-10lbs). Talk to your sales representative if you have any questions.
 
This weeks tragic oil rig explosion in the Gulf of Mexico looks like it may end up having a real impact on the fisheries of the area. The National Oceanic and Atmospheric Administration (NOAA), estimates that 5,000 barrels of oil are being released everyday. They have even resorted to controlled burns. The oil spill is clearly visible from space and forecasted winds threaten to push the spill ashore, and into delicate estuaries of the Mississippi delta. Grouper, snapper and shrimp could be affected in the near future.
 
"He is no fool who gives what he cannot keep to gain that which he cannot lose."
~Jim Elliot, American missionary
 
Have a great 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

Wednesday, April 28, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
The great state of Alaska and the fishermen of Sitka have shipped us some exceptional wild king salmon. Sized 11-18lbs these troll caught spring kings are rich fatty and very firm, prices are down as well. Halibut from Alaska arrived with the kings and although nice, most fish are under 20lbs today.  Live dungeness crabs from B.C., Canada round out north pacific specialties today.
 
Soft shell crabs are in full molt with the warmer weather coming up the coast. Most crabs are coming from South Carolina via Maryland. The Maryland crab houses are shipping live crab from the south and they are molting out in the shadows of the Chesapeake before they ship to us. Jumbos are still the most plentiful size, primes and hotels are slowly increasing in availability.
 
Local fish today include: fat and fabulous blackfish (tautog) from a small Rhode Island dayboat, large (2-3lb) "Greek" porgies trap caught in the Long Island Sound, snapper blues and the Delaware striped bass they came in with. Local Long Island fluke continue to be landed in historical amounts, it looks as though the restrictions of years past have allowed this favorite commercial and game fish to recover.
 
Ono also called Wahoo is due in tonight. Think of a giant Boston Mackerel with milder white flesh. Wahoo is great grilled and barely cooked. It can also be used as a crudo or in sushi applications. Florida hand lined mako shark is also available as are fancy American red snappers, and fresh shrimps from the Sunshine State.
 
Ask us about our full line of frozen items including premium specialties like New Zealand Blue Abalone, Soft Shelled Crayfish, Bruce Gore King Salmon, and Pacu-Pacu fish ribs!
 
"Only a fool argues with a skunk, a mule or the cook."
~Harry Oliver, artist and humorist
 
Have a great 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

Tuesday, April 27, 2010

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
 
We are excited to offer you stellar looking sea trout, these weakfish are ruby gilled and in mid-swim rigor. Not a targeted species we have a good but limited amount of this fine fleshed favorite. Black sea bass are readily available and as nice as ever with most specimens in the 3-4lb range. We have some smaller Onaga (2-4lbs), the larger ones sometimes get called "baseball bats" so these we will call these "billy clubs", a super fish at a very good price point. Pompanos are looking firm and resilient, these Florida fish are great filleted out or served whole, and the rich oily flesh is perfect for bold flavor pairings. 
 
Crayfish are in house and crawling about. Green signal crayfish are harvested in the clean mountain ponds and rivers of Northern California's Rock Mountain foothills. These little freshwater "lobsters" have a cleaner taste than the southern "mudbug".
 
We are proud to offer "Laughing Bird" fresh shrimp. If you currently use rock shrimp, or a frozen small shrimp these fresh never frozen zero additive shrimp are sweet enough top eat raw out of your hand. Sold by the one gallon bucket. This highly sustainable Belize crustacean is worthy of a tasting.
 
Choice Pacific Orchard oysters are our featured selection today. Pacific Orchards are farm raised in Stranges Bay, British Columbia and have the characteristic melon and cucumber flavors and juiciness desired in a west coast oyster. Grown out on the pebble beaches of the area the oyster is similar in shape to east coast varieties and easy to open. 
 
"I'd rather be a free man in my grave, than living as a puppet or a slave"
~Jimmy Cliff
 
Have a great day,
 
Matt Hovey
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Fw: Happy Earth 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

--------- Forwarded message ----------
From: "Outreach" <outreach@TNC.ORG>
To: <mbhovey@juno.com>
Date: Thu, 22 Apr 2010 12:15:47 -0400
Subject: Happy Earth Day!
Message-ID: <CC9E7EF450F8BC4D9CB51FD0CE40F2A601941BC8@mail01.tnc.org>
Received: from mx13.vgs.untd.com (mx13.vgs.untd.com [10.181.44.43])
by maildeliver08.vgs.untd.com with SMTP id AABF7A7TXAC5MWWS
for <mbhovey@juno.com> (sender <outreach@TNC.ORG>);
Thu, 22 Apr 2010 09:15:49 -0700 (PDT)
Received: from moray.tnc.org (moray.tnc.org [192.112.66.18])
by mx13.vgs.untd.com with SMTP id AABF7A7TWA34LLKS
for <mbhovey@juno.com> (sender <outreach@TNC.ORG>);
Thu, 22 Apr 2010 09:15:48 -0700 (PDT)
Received: from gw01.TNC.ORG (mail.tnc.org [10.1.25.171])
by moray.tnc.org (8.14.4/8.14.4) with ESMTP id o3MGFjwD030235
for <mbhovey@juno.com>; Thu, 22 Apr 2010 12:15:47 -0400
(envelope-from outreach@TNC.ORG)
Received: from mail01.TNC.ORG ([10.1.30.92]) by gw01.TNC.ORG with
Microsoft SMTPSVC(6.0.3790.4675);
Thu, 22 Apr 2010 12:15:47 -0400
MIME-Version: 1.0
Content-Type: text/plain; charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
X-UNTD-UBE: -1
X-UNTD-Peer-Info:
192.112.66.18|moray.tnc.org|moray.tnc.org|outreach@TNC.ORG
Authentication-Results: mx13.vgs.untd.com; DKIM=NONE
Content-class: urn:content-classes:message
X-ContentStamp: 2:3:2034661516
Return-Path: <outreach@TNC.ORG>
Thread-Topic: Happy Earth Day!
X-UNTD-BodySize: 555
X-OriginalArrivalTime: 22 Apr 2010 16:15:47.0646 (UTC)
FILETIME=[11660DE0:01CAE237]
Thread-Index: AcriNxEgR8J+E1cjRt+QOGAAtEpeOw==
Received-SPF: Pass
X-MimeOLE: Produced By Microsoft Exchange V6.5
X-UNTD-DKIM: NONE
X-UNTD-SPF: Pass
Message-ID: <CC9E7EF450F8BC4D9CB51FD0CE40F2A601941BC8@mail01.tnc.org>

Dear Matthew,

On this 40th anniversary of Earth Day, all of us at The Nature
Conservancy would like to extend our sincere gratitude to you for helping
us spread the message of environmental awareness of the planet. Your blog
lets your readers know that others in the world are doing whatever they
can to practice the values of conservation, sustainability and recycling.


We truly value your efforts - and so to you, your staff, your family and
loved ones -

HAPPY EARTH DAY!!!

Midori Matsuyama
Online Outreach
The Nature Conservancy
____________________________________________________________
NEWS: Macbook for $23.74?
Special Report: Macbooks are being auctioned for an incredible 80% off!
http://thirdpartyoffers.juno.com/TGL3141/4bd6d4249f7ed154f8dst03vuc

Monday, April 26, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
Flights out of Europe have resumed and we are back on track with products that rely on those airports, or were in some way affected by the recent volcanic activity. So the following items have arrived, or are coming later this evening:
  • Icelandic Cod 
  • Portuguese Octopus
  • Irish Organic Salmon
  • Scottish Salmon including Loch Duart, (arrives tonight).
  • Dover Sole
  • Spanish Turbot (incoming Tuesday)
From the south we have gleaming silver Spanish mackerel, large pompano, American red snapper (mostly 2-4lbs), Yellowtail snappers (2-4lb), yellow corvina from Costa Rica, small (3lb average) grey tile from the Carolina shelf, Extra fancy Tautog that are so set up you could hammer in a nail with them. Fluke are still nice and plentiful, and we are trying to line up good wild striped bass for Tuesday.
 
Salmon prices may continue to rise with no ceiling in sight, prices are up over 32% from the same time last year. The relative lack of farmed salmon in the world market and the increasing demand may allow the market for this once inexpensive staple fish to continue this trend. Lower expectations on wild salmon catches coming in June will do little to lessen this trend. Use of previously less desired wild sub species may be in the cards, but that will not be possible until well into the summer.
 
 
"In matters of style, swim with the current; In matters of principle, stand like a rock."
~Thomas Jefferson
 
Have a great 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

Thursday, April 22, 2010

Wild Edibles Seafood Update

Happy Earth Day Chefs and Buyers,
We have a great selection of fancy fish that are great for plate service. Beautiful pink snappers (1-3lbs) from Florida just arrived, the pink snapper is actually a member of the bream family and has delicate white flesh like dorade. Real solid black sea bass are available in large (1.75lbs avg) and jumbo (3-5lb) sizes, these are super fancy fish with bright crimson gills and board stiff. A fish we wish we could have gotten more of, blackfish also called tautog is on our short list of the best eating fish. Tautog (2-6lbs) feeds mostly on small invertebrates like crustacean and shellfish so the flesh of the fish takes on a sweet crab like quality.
Wild stripe bass are being landed in Virginia and Delaware with the bigger fish mostly coming from the former, all are vibrant and firm fleshed. Corvina has been growing in popularity so we have new fish coming from Costa Rica, they are headed and gutted with sturdy flesh and yellow and gold skin.
West coast flights in last night brought us short trip halibut and the venerable wild king salmon. The wild king salmon (Chinooks) are troll caught from the mouth of the Columbia River and they are incredible. These early season kings are rich and fatty since they are caught before they start to migrate upriver and are still feeding in the crill rich waters.
We will have a vat of east coast halibut from a Nova Scotia dayboat available Friday, this particular boat is consistent and sends us what can only be called true top of the catch.
Try some fancy petite Wellfleet oysters, only 2-2.5 inches they are jammed full of rich briny meats and deep cupped with clean easy to open shells they are just slightly larger than a beu soleil, or a caraquet.
Also available: whitebait, whitefish, sturgeon, fresh shrimp, local dory, big belly monk tails 4+, Rhode Island razor clams, and barramundi.
"My doctor told me to stop having intimate dinners for four, unless there are three other people"
~Orson Welles
Have a great 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

Wednesday, April 21, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
European flights are starting to get under way and room for cargo should open up this weekend. So by Tuesday next week we hope that affected fish like Dover sole, Scottish and Irish salmon will be arriving as normal. Until then we do have high quality frozen Dover in a range of sizes, and we have an Organic farmed king salmon from British Columbia available as well. Called Creative Kings these 8-12lb fancy Chinooks are a little more expensive than the Atlantic organics, but we have had some great feedback with at least one customer making a permanent switch. We will be taking orders for Dover sole Thursday for delivery Monday or Tuesday.
 
There is a new Northeast Groundfish Management Plan set to go into affect May 1st. The plan is being greeted with mixed emotions to say the least. For the first time ever, all catch will be governed by quotas on landings and discards. While this new regulation is sure to alleviate pressure on wild stocks, much of the criticism stems from the way quotas are to be doled out. Many private (read that small) boats are upset because they have been fishing responsibly with hook and line under a different set of guidelines and now the quotas seem to favor the big drag boats. This is a similar plan that was implemented in the Gulf of Mexico snapper fishery a few years ago and prices there leveled out after the first initial months. We will have to wait and see how this will affect the market for cod, pollack, hake, haddock and the like. As always we must weigh the cost versus the benefits to the future of fish for everybody.
 
Specials today include:
  • Freshwater Walleyed Pike and Whitefish
  • Local Silver Dory
  • Carolina Spanish Mackerel
  • Black Drum, local sheepshead
  • Mahi-mahi, big vibrant h&g bullets
  • Australis Barramundi
  
Soft shelled crabs are available now, and we are hand selecting product to send to you. Availability is good on Jumbos and Primes, but hotels are still tight. For a plethora of Blue Crab information go here http://www.bluecrab.info/about.html
 
"There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry."
~Mark Twain
 
Have a great 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

Tuesday, April 20, 2010

Wild Edibles Seafood Update

Hello Chefs and Buyers,
 
Wild striped bass prices remain stable and the fish are beautiful in your choice of smaller (8-12lb) Delaware fish or the larger (12-20lb) Virginia rockets. Blues are running up along with the bass as they both feed on small forage fish. You can tell that they are all well fed this year as both fish are yielding thick fillets.
 
Snappers are tending to be large out of the Gulf and we have more large (6-8lbs) American reds today. These big red beauties are bright and resilient with big fillets that are easily portioned. Smaller sizes are available too, and just as nice.
 
Escolar and mahi, as well as Spanish mackerel are arriving late tonight just in time for mid week menus.
 
Todays featured oyster is the Wawenauk Oyster from the clean remote Damariscotta River, ME. Gently raised by the nice folks that produce oyster seed for many of your other favorite East Coast oysters, these hard shelled bivalves never get far from home. Well not until they make their only and final trip to NY. We like the fresh clean briny taste with citrus undertones, firm meats and well formed cups. Wawenauks are named after the Alagonquin peoples that inhabited the area as they were called by neighboring tribes after the places they lived either walinakiak, which translates as "cove or little bay people" or  wawinok "loop in the river" depending upon who you ask. One thing seems to be sure is that they enjoyed oysters as much as we do since they left behind numerous collections of oyster shells like the Whaleback Midden nearby. http://en.wikipedia.org/wiki/Whaleback_Shell_Midden. But names aside this tongue twisted name of an oyster will soon have your taste buds leading your tongue in a chorus for more of this Maine gem.
 
Also available but limited: fresh frog legs, blackfish, wild king salmon, uni trays, and local dory.
 
"Rivers know this: there is no hurry. We shall get there some day."
~Winnie the Pooh (A. A. Milne)
 
Best regards,

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

Monday, April 19, 2010

Umami

uma·mi
Date: 1979
:
a taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate)
from Merriam Webster


Oysters are always listed as an example of the fifth taste of umami, so it seems only fitting that someone would name their oyster after this. The Umami oyster is from Rhode Island and





UMAMI OYSTER - Narragansett Bay, Rhode Island, USA
Another tasty treat from Salt Water Farms! Salt Water Farms is a carefully sighted shellfish farm, producing a sustainable crop in the East Passage of Narragansett Bay. This site is located in deep water (up to 50ft) where strong tides wash billions of microscopic plankton over long-line suspended oyster cages. Well established as the grower of Quonset Point and Beavertail Oysters® , Salt Water Farms will seasonally harvest another savory brand of oysters. Umami literally means “taste sensation” and though the term umami is used frequently in East Asia, the Western World usually refers to this sensation as either “savory” or “meaty.” This cocktail grade oyster usually stops its growth cycle at or fewer than three inches in size but produces a lovely sensation for your taste buds. An American Mussel Harvesters exclusive oyster.

Wild Edibles Seafood Update

Good morning Chefs and Buyers,
 
Hope everyone had a great weekend. There is still some problems with flights out of Northern Europe because of volcanic ash that have left us short on a few items like Dover sole, and we are still waiting to see if we can get product on  a flight later this week. Spain and Portugal are so far unaffected so sardines have landed and are available today.
 
Arriving this morning we have some great fish from our guys in Apalachicola, Florida. Crispy fresh 16/20 shrimp tails, metallic silver and graphite colored Spanish mackerel, domestic red grouper, and large American red snappers with candy red gills are all just in today and ready for you to appreciate.
 
We have fresh frog legs in today, they flew out the door last time, so order early before they are sold out again. Razor clams and live sea scallops in the shell are also available, both items are fresh and full of vigor and ready to impress your guests.
 
Local specials include whitebait / eperlan, black sea bass, wild Delaware striped bass, fresh fancy fluke, and bright local squid.
 
"If we were logical, the future would be bleak, indeed. But we are more than logical. We are human beings, and we have faith, and we have hope, and we can work."
~Jacques Cousteau
 
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

Thursday, April 15, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
Farmed salmon prices are still on the rise. Usually we can expect to see some relief after the Easter holiday, but this year it has not come. Due to the virtual disappearance of Chilean salmon in the world market supply is tight. Chilean salmon farms have been dealing with disease outbreaks that have forced producers to cull salmon and leave sites fallow. Additionally world demand is up an estimated 6%, and the US dollar is relatively weak. The remaining countries have continued to ask higher prices and are able to get them in light of the current market conditions. 
 
Icelandic dayboat Cod will be available Friday, these are great fish from people who have a deep respect for the sea. Brand new farmed king salmon from British Columbia is in today, and char are cucumbery fresh. We have a few wild king salmon still available, and west and east coast halibut in all sizes are arriving tonight.
 
Redfish, crayfish (soft shelled and fresh meats), whole tilapia 1.25-1.75 each, and swordfish are all splendid today.
 
 
"It's income tax time again, Americans:  time to gather up those receipts, get out those tax forms, sharpen up that pencil, and stab yourself in the aorta." 
~Dave Barry
 
All the best,

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


 

Wednesday, April 14, 2010

Fw: Earth Day 2010

Dear Matthew,

Thanks for so much great info about sustainable seafood - it's hard to
keep up with the latest news on this issue but you seem to be very up to
date. I love food related ways to further the cause of conservation!

I am working with The Nature Conservancy on their 2010 Earth Day
campaign. We're taking a unique approach to Earth Day by providing simple
things the average person can do to help protect oceans. Our Top 5 Earth
Day Actions encourage protecting oceans in ways ranging from shopping
with reusable bags to adopting a coral reef. #2 Eat Sustainably has
recipes for sustainable seafood from chefs Mario Batali and Dan Barber.
It's really the little things that help make our oceans healthy.

Please check out our Earth Day mini-site at www.nature.org/earthday and
the Top 5 Earth Day action list below - it includes social network
messaging. If you like the list, we'd appreciate a link back or post to
your readers about our efforts on your blog; and any social media support
would also be great. Please let me know if you have any questions.

Wishing you a Happy 40th Anniversary this Earth Day.

Thank you,

Midori Matsuyama
Online Outreach
The Nature Conservancy
http://www.nature.org
http://twitter.com/nature_org


Top 5 Earth Day Actions (includes Tweets / Status Updates):

1. Use Reusable Bags http://earthday.nature.org/reuse/

a. Hundreds of thousands of marine animals die every year from
ingesting plastic bags #EarthDay http://bit.ly/cCww8r

2. Eat Sustainably http://earthday.nature.org/sustain/

a. You eat fish even when you don't: 36% of world's fisheries
catch is used to feed farm animals #EarthDay http://bit.ly/asiJjO

3. Green Your Gardening http://earthday.nature.org/garden/

a. Plant native species – they require less fertilizer, which can
seep into oceans! #EarthDay http://bit.ly/aSwOhb

4. Adopt A Coral Reef http://adopt.nature.org/coralreef/bahamas/

a. 70% of all Earth's coral reefs will be destroyed by 2050, act
now! #EarthDay http://bit.ly/bs7Sp4

5. See Oceans, Save Oceans http://nature.org/disney

a. See OCEANS (4/22-4/28) & a portion of ticket sales benefits
Conservancy's work on coral reefs #EarthDay http://bit.ly/cYENDQ

6. *Bonus - General Earth Day messaging http://earthday.nature.org/

a. It's time to celebrate Earth Day's 40th anniversary, we're
asking you to help protect oceans #EarthDay http://bit.ly/aPZPWY
____________________________________________________________
Penny Stock Jumping 2000%
Sign up to the #1 voted penny stock newsletter for free today!
http://thirdpartyoffers.juno.com/TGL3141/4bc603861e53711fefst01vuc

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
We went a little crawfish crazy today. There is something about the rich earthy flavor of this humble crustacean that evokes this changing time of year. Today we have fresh and never frozen crawfish tail meats. They are a fine canvas and would be equally at home in hot or cold dishes. Poulet aux ecrevisses anyone? Use in place of lobster, shrimp or crab meat these plump little tails are a rare specialty. Packed in 1lb units with the flavorful coral and fat bathing the tail meats. Since it takes 6lbs of whole crayfish to make a pound of meat this is truly a good value.
 
Another southern specialty that will be forever tied to New Orleans is the redfish, as in blackened redfish. We have these very firm fleshed fish in today from an excellent producer in Texas. Redfish are members of the drum family they are characterized by having stout cylindrical bodies and rich firm flesh that can stand up to a variety of cooking methods and strong seasonings. We also have the southern hemisphere cousin suzuki sea bass from Australia and a handful of the local wild relative, weakfish aka sea trout.
 
Fresh water walleye pike are in today, big fish too, average size is between 3-6lbs. Real keepers with clear eyes, bright skin and still in rigor. Fishing for walleye is in full swing on the Great Lakes and these fish are in today from Port Clinton.
 
Wild King Salmon are in the house. Troll caught at the mouth of the Columbia River, and quickly dispatched overnight to JFK. Prices are starting to trend down, and we are seeing more landings this week. We hope that this is a good omen for this years wild salmon, but we are still a month or more away from the big river openings of sockeye and coho. The Chinook kings in today are beautiful fish, the flesh is exquisitely lined with fat, firm and bright red.  
 
Farmed Salmon is still totally out of control. The producers are relentless in demanding ever higher prices from the farms citing high demand limited production and higher feed costs. We are seeing our costs rise almost daily, and are trying to limit passing on these costs to our customers whenever possible.
Also available: Mexican red grouper, Australis Barramundi, hake, corvina, grey sole, golden tile, soft shelled crayfish and uni trays.
 
"A man though wise, should never be ashamed of learning more."
~Sophocles 
Be great,
 
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

Tuesday, April 13, 2010

Wild Edible Seafood Update

Good morning Chefs and Buyers,
 
We cannot say enough about soft shelled cray fish. This is an item that is sure to entice your guests. They are tasty when simply fried up, so with some culinary creativity they are sure to astound. http://tinyurl.com/y3uheex  Until soft crabs show up strong and reasonably priced in a month or so these might be worth a look
.
 
Fresh fish selections in today include:
  • Suzuki sea bass, Australian farmed and sustainable, 5-7lbs h&g http://www.cleanfish.com/pdfs/info_sheet_suzuki.pdf
  • Wild troll caught King salmon, say no more
  • Chilean Turbot, cookie cutter perfect
  • Uber-fresh whitebait, eperlain if you prefer
  • Mahi, iridescent and rigid today
Pemaquid oysters are one of our new favorites. Since some Massachusetts producers have been unable to supply the quality and quantities needed we have expanded our oyster selection to include more variety and better products. Pemaquid oysters from Maine are the answer to everything we like in an east coast oyster. Meaty and full of briny liquor this oyster is clean and refreshing. Grown in the remote protected Damariscotta River this artisanal operation ensures the shells are firm and deep cupped. Nicely cocktail sized averaging 3-4 inches, and easy to open. The cold clean waters of Maine burst from the Pemaquid oyster, give them a try we know you will agree.
 
"Don't taunt the alligator until after you've crossed the creek."
~Dan Rather
 
Best regards,

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

Soft Shell Crayfish



It is not often that something new comes along. Alright, so maybe soft shell crayfish are not new, but it has been at least 5 years since I last saw them. In the early 90's more than a dozen operations were set up to produce these crayfish. Unfortunately the economics of it did not pan out for most. There is a lot of waiting and intensive labor involved to bring soft shell crays to market. The range of sales for them has been limited to a few hundred miles of origin because of low yields and limited marketing. I recently purchased a good amount from the producer being only second in volume to Buckhead Beef in Atlanta I was told.

I took home a couple dozen in the spirit of quality control, cooked them simply and was very happy with the resulting dish.

Soft Shelled Crayfish with Sun dried Tomato and Anchovy Mayonnaise

2 dozen soft shelled crayfish
1 cup flour
paprika, old bay, salt & pepper as desired
neutral oil for frying

for the dipping sauce
1/4 cup mayo
2 pieces sun dried tomato
2 small fillets anchovy

Blot excess moisture from thawed crayfish, combine sifted flour with dry seasonings, dust whole crayfish(no cleaning is needed) in mixture and cook in hot oil 1-2 minutes per side. Lightly salt cooked crays.

Process the ingredients for the mayo in a food processor or with a hand held blixer.

Enjoy. I kept it simple so you can add your own spin. The possibilities are endless.

Monday, April 12, 2010

Wild Edibles Seafood Update

Good morning everyone,
 
Just arrived today from Iceland we have in big fresh dayboat cod, halibut and arctic char just in time to relieve some pressure on local shortages. We also have in new today halibut from Nova Scotia, the fish from both origins are in rigor and less than 24 hours out of frigid waters.
 
Grouper and Mahi are both in today from Mexican gulf waters and both are glistening with freshness and vivid colors that are indicative of their high quality. Corvina is in from Costa Rica since we had such a high demand last week. Domestic gulf products are in from Florida as well including; American red snappers, fresh 16/20 shrimp tails and grouper as well.
 
Todays specials of note are:
 
  • Mongchong / big scale pomfret, (taractichthys steindachneri) about 6lbs each these fish are a bycatch of the tuna fishing particularly in Hawaii, they have a delicate white flake when cooked and are good and fatty like hiramasa, they are loved by the Japanese and often served broiled or raw.
  • fresh Florida frog legs are in after a long respite, usually available during early spring we may not see them again until next year. They are not graded for size, but most are petite and tender.
  • Wild Columbia river Chinook spring King salmon is in sized 7-11 lbs, these are line caught and handled right every step of the trip here.
So no shortage of great fish here today. Start the week off right with a cool and tasty seafood specialty from the sea.
 
"The secret to creativity is knowing how to hide your sources."
~Albert Einstein 
 
Have a great 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

Thursday, April 8, 2010

Wild Edibles Seafood Update

Good day everyone,
 
Just a quick note to Loch Duart users; the fish are now from the new generation and are smaller in size with a much subtler flesh, just in time to pair with delicate spring vegetables and lighter sauces. Most of these salmons will be about 8lbs for the next few months while they mature. We also will have Irish organic salmon that are larger in size and with higher fat content. Speaking of high fat content, it is worth taking a look at these California sturgeon we have. Each sturgeon is sustainable, raised in a closed system on a natural diet. Sent to us head, collar and tail off bullets so the yield is incredible, and they eat like steak. 
 
From our friends to the south we have in large 8-12lb golden tile, just in from the boats of Barnegat Light, NJ. We have a school of Pompano sized 1-3lbs, the Florida watermen roast them on planks and enjoy them with cold beers, but since the catches are up they are sending them to New York as well, just the fish not the beer. Jumbo black sea bass are in rigor and have candy gills today and the price is down.
 
Also in today: Portuguese sardines, Australian Hiramasa, Ocean caught wild striped bass from the Virginia boys, Live sea scallops in the shell, and a few king macks.
 
Oh, and a special shout out to our friends in the Bronx today, you know who you are, Thanks! 
 
"You've got to know your limitations. I don't know what your limitations are. I found out what mine were when I was twelve. I found out that there weren't too many limitations, if I did it my way."
~Johnny Cash
 
Be yourself,

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

Wednesday, April 7, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
Wednesday here at Wild Edibles has us searching hard for quality fish. Most if not all of the "day boats" are tied up and not fishing. This is an annual occurrence because of the limited allotment allowed for "days at sea". In simple terms they must wait  about 30 days to return to fishing. With anticipated new regulations that will establish individual quotas expected we hope that the day boats will be allowed to continue on with this more sustainable catch method vs. the drag boats. We hope to have Icelandic fish in this weekend and will keep you posted.
 
Specials we are extremely proud of include:
  • Live Sea Scallops in the Shell
  • plump little whitebait
  • Delaware striped bass (there getting bigger, 6-15lbs)
  • Arctic Char, sustainable closed system raised
At this time we are waiting on Columbia Wild King Salmon to arrive at the airport, give us a call if you have any interest.
 
 "All rivers, even the most dazzling, those that catch the sun in their course, all rivers go down to the ocean and drown. And life awaits man as the sea awaits the river."
~Simone Schwarz-Bart
 
Have a great 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

"Local" Silver Dory


Silver Dory, zenopsis conchifer (aka. American dory, local dory) is a deep water species of benthic fish that can be found in Atlantic waters, it is related to John Dory but differs in appearance being much more slender and compressed with monochromatic silver coloring in adults, and lacking the bold black "thumb print", although juveniles of this species may have similar light markings that fade with age. The dory is a good food fish with firm mild flavored white flesh and a fine flake. The fillets are rather thin and yield is only about 25% meat from whole fish.

The range of this dory in the Americas is from Nova Scotia's Sable Island and south to the Carolinas. The silver dory is a deep water species and is found from 60 meters to 600 meters depths, most being found in depths near 150 meters on or near the continental shelf. There is no targeted fishery for dory and most are caught as incidental bycatch in deep water trawls (ie. deep water loligo squid, monkfish, whiting, and skate). Adults are solitary feeding on small fish and wide range of crustaceans and squid. It is thought that they only come together at times to spawn from March through July. It is at these times that under the right conditions large numbers of fish are caught along with other targeted species. There is currently no regulations regarding this fishery as bycatch, and there seems to be insufficient data to determine the sustainability of the species.
So although the price and quality of the "local" dory is desirable the relative unavailability of the fish classifies it as an occasional treat.
sources:

Tuesday, April 6, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
With the holiday weekend there was not very much fishing being done, and unfortunately some prices reflect that today. A simple matter of supply and demand. Inventories should increase over the next few days and prices will stabilize for the weekend.
 
We just covered orders of Wild Striped Bass today. Delaware is open and the fish are brilliant but run smaller than the Virginia and Maryland runs we have been seeing, more landings will occur as the week progresses. For something different we are offering Robalo also known as Snook. Firm fleshed and mild this is a great alternative to Corvina or striped bass, and since it is already headed and gutted (6-8lbs) it has a yield of over 60% making it very food cost friendly.
 
American red snappers in today are stellar, and the fresh shrimp also from Florida are sweet and crisp. King mackerel were too pretty to pass up on so we have a couple hundred pounds of these rich full flavor fish. Domestic fresh octopus is in today averaging 1-3lbs.
 
Also available is: Australian hiramasa, California sustainable sturgeon, red grouper, and swordfish.
 
" Time is probably more generous to the angler than to any other individual. The wind, the sun, the open air, the colors and smell, the loneliness of the sea or the solitude of the stream, work some kind of magic."
~Zane Grey
 
Enjoy the 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

Seafood in the News


Ice included in seafood price
Los Angeles Times
In some cases in California as much as 40% of the listed weight of seafood was from an ice glaze used to preserve the product, the National Conference on ...
See all stories on this topic
In Florida, the Seafood Becomes Less Local
New York Times
The postcard Florida experience: sun, fun and plenty of local seafood. It was the latter that brought Gary and Vicki Haller from Kansas to Wahoo's here last ...
See all stories on this topic
South Africa, China Sign Mohair, Seafood Deals, Bus. Day Says
Bloomberg
By Paul Richardson April 1 (Bloomberg) -- South Africa and China signed 2.3 billion-rand ($315.3 million) worth of deals that will result in South Africa ...
See all stories on this topic
Trader Joe's to Sell Only Sustainable Seafood
Natural Products Marketplace
All of Trader Joe's seafood purchases will shift to sustainable sources by December 31, 2012, according to a statement released on its Web site. ...
See all stories on this topic
State inspectors find abuses at 48 seafood packagers
Madison.com
State inspectors went grocery shopping from Sturgeon Bay to Watertown for frozen seafood Jan. 18 through Feb. 12 and found problems with 48 seafood ...
See all stories on this topic
FDA to review results of seafood investigation
Chicago Breaking Business - Tribune
The investigation -- conducted by weights and measures inspectors in 17 states -- found that a coating of ice applied to frozen seafood to preserve quality ...
See all stories on this topic
Popularity of imported seafood leaves local fishermen struggling
Tampa Tribune
By DAMIEN CAVE ISLAMORADA - The postcard Florida experience: sun, fun and plenty of local seafood. It was the latter that brought Gary and Vicki Haller from ...
See all stories on this topic
Fish Confusion: Enjoy Seafood with a Clear Conscience
Epicurious (blog)
by Joanne Camas Puzzled peering through the murky waters of seafood sustainability? Once again Good.com comes to the rescue, this time with a clear ...
See all stories on this topic
The Bradenton Times
Drenched in fun and food at the De Soto Heritage Festival's SeaFood Fest on Sunday
The Bradenton Times
by Erica Newport BRADENTON -- The sunny weather brought thousands of people out to the De Soto Heritage Festival's SeaFood Fest on Saturday, while the rainy ...
See all stories on this topic

Monday, April 5, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
We sure hope you had a great weekend. Looks like we will have the same mild weather the next few days, and that has got to be good for business. With the Hunt's Point market closed today many shipments were put off a day. Our coolers are bare today so everything Tuesday will be brand new. Included in the line up will be:
 
  • fresh Florida Shrimp 16/20 per lb
  • American Red Snappers 1-2lb and 2-4lb
  • Mexican Red Grouper 5-10lbs
  • Mahi-mahi from Panama
  • Super Sturgeon http://www.cleanfish.com/pdfs/info_sheet_ca_sturgeon.pdf
  • Dayboat Cod and Haddock
  • Over 25 varieties of east and west oysters
  • domestic Swordfish
"We never know the worth of water till the well is dry." 
~Thomas Fuller
 
Happy Dyngus day,
 
Matthew Hovey matth@wildedibles.com
718-433-4321 ext.121 / fax 718-433-4616
"Hand picked specialties from the Seas"
www.wildedibles.com 
http://seafoodshop.blogspot.com/

Friday, April 2, 2010

Wild Edibles Seafood Update

Good day Chefs and Buyers,
 
We usually do not send out this update on Friday, but today we want to share a few important tidbits of information.
 
First of all we will be open Saturday and Monday as normal.
We do not anticipate any major shortages of product with the exception of: cockles, large quahogs (cherrys and chowders), wild and farmed striped bass. Please give substitution instructions or specify no sub.
 
Secondly we have a few extra specials that are available for the weekend.
  • Wild King Salmon (11-13lbs), Troll caught Columbia River, AK
  • Whitebait (spearing), wild Canada
  • Silver Dory (1-3lb), wild Long Island 
  • Black Sea Bass, wild CT
"He who has injured thee was either stronger or weaker than thee. If weaker, spare him; if stronger, spare thyself."
~William Shakespeare
 
Have a great holiday weekend,
 
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

Thursday, April 1, 2010

Wild Edibles Seafood

Good morning Chefs and Buyers,
 
No foolin' here today the fish are awesome! The overall quality of everything is so good it is hard to narrow things down. So to make things as simple as possible we have organized them by areas of origin.
 
Domestic:
  • Spanish Mackerel (1lb avg.), Long Island
  • Striped Bass, Rock (10-20lb), Potomac River Area, VA and MD http://www.prfc.state.va.us/
  • Fluke (2-8lbs), Long Island
  • Pollack "Boston Blues", George's Banks, MA
  • Halibut (mostly 10-20lbs), Alaska
  • Sturgeon, California
Europe:
  • Turbot 4-6lbs, Spain
  • Sardines, Portugal
  • Cuttlefish, Portugal
  • Dover Sole (16-20), Holland
  • Arctic Char, Iceland
  • Organic Steelhead Trout, Ireland
Other:
  • Yellow eyed Red Snapper (8lb avg), Mexico
  • Red grouper (6-12lb), Mexico
  • Hiramasa / yellowtail kingfish, Australia
  • Corvina, Costa Rica
 
The weekend weather will be beautiful, for a change. We have a good supply of specials and staples available in anticipation of high demand. The New Fulton Fish Market at Hunts Point will be closed on Monday. Since we source the majority of our fish direct this will have little effect Monday. We will be open Monday and delivering as normal.

 
"Mix a little foolishness with your prudence: It's good to be silly at the right moment."
~Horace (65 BC - 8 BC)
 
Regards,
 
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