Wild Edibles Seafood Update

Good morning Chefs and Buyers,

Last night at the White House Opah (moon fish) was on the menu, and you can have it on yours too. Opah is one of those rare treats we bring only infrequently. Opah are a large pelagic fish that are caught as a by catch of the Pacific Tuna fishery. Rich meaty loins are great barely cooked and pair well with a variety of sauces, or as crudo or ceviche; Obama enjoyed his as an Herb Green Ceviche of Hawaiian Opah.

Lampris guttatus

We have a couple more mid-pacific fish available, and they are Mahi and Hiramasa. We are getting the nicest mahi-mahi from Taiwan of all places. These are from the same fishery that are sold in Japan's famous Tsukiji Fish Market and sent on a direct flight to JFK, stellar fish say no more. We also have Cleanseas' carefully reared New Zealand Hiramasa.

Hiramasa's Gulf of Mexico cousin is the Amberjack, ours are from Apalachicola, Florida and are an inexpensive alternative for cooked applications. Not quite as fatty as hiramasa, amberjack is rich in flavor and very succulent when properly prepared.

Black sea bass are very abundant and they are coming in mid-rigor with candy red gills they could be no fresher. Ours are trap caught fish from the soon to be over Delaware opening. Boston mackerel are small and firm with about 2 fish per pound. They are from Rhode Island.

Also available: golden corvina, bluefish, porgies, wreckfish, mako, steelhead trout, razor clams, pompano, and wild king salmon.

Our featured oyster today is the Pemaquid. From Dodge Cove in Maine. Actually the producers of this oyster are a major supplier of virginicus oyster seed for many of your other favorite east coast oysters. Pemaquids are a prototypical east Maine oysters; rich with brine, succulent with just a hint of a vegetable finish. Developed deep cup shells are consistent and easy to open.

"Procrastination is the art of keeping up with yesterday."
~Don Marquis

Have a great 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

Wild Edibles Seafood Update

Hi Chefs and Buyers,

 

The rain continues here, and further north gale winds are forecast driving much of the fleet to shore. Some ground fish prices are expected to go up with the relative lack of supply for the weekend. We have outstanding cod, monk and pollack in today and you may want to get your orders in early. Squid is all Dayboat and sizes are running med to large. And we have porgies in a wide range of sizes.

 

In Connecticut the old timers are starting to see shad running inshore to spawn, and we had a few pairs in and out today. Availability is day to day, quality and size is very nice. Sea scallops in the shell are from Jersey, many with roe and an equivalent meat to a 10/20, we only have a small amount left..Coquille St. Jaques anyone? http://tinyurl.com/35bqrck

 

From Florida we have a school of rocket pompano (1.5-2lbs) an excellent plate sized fish and they look great if you have a display area.  Also in are redfish. These wild drums produce a nice firm flesh that cooks up mild and white. The perfect fish to blacken.

Wild Salmon are coming from the pristine waters north of Vancouver Island and courtesy of a new traceability program sponsored by Ecotrust Canada we are able to trace some fish to individual boats:  http://thisfish.ca/tag/13548 if you receive a tagged fish you can enter the code here www.ecotrust.ca/traceability very cool. These fish are all certified wild and sustainable by a third party certifier Friends of the Sea. We may have a few white or ivory kings in the mix too.

 

Farmed striped bass are back on the market after a too long hiatus. Mostly med and large sizes, with very few small fish for now. We do have the small 1-1.25lb barramundi and they make a good substitute.

 

Expected late arrivals include: Opah from Hawaii, Amberjack from Florida, and Wellfleet oysters from MA

 

"Live in the sunshine, swim the sea, drink the wild air…"

~Ralph Waldo Emerson

 

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

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Fish Yields - or - How Much Does This Really Cost Me?

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% center cut


• Fluke and Flounder (whole fish) yields 35% skinless fillet


• Skate (wings) yields 35% skinless fillet


• Wild Striped Bass (whole fish) yields 33% skin-on fillet

Example: To find out how much whole salmon you need to get ten pounds of fillet you would convert the yield percentage to hundredths (75% = .75) and then divide 10 by that number. So 10/.75= 13.33, so you would need about 14 pounds of whole salmon to give you 10 pounds of fillet.

If you paid $7.00 a pound for whole salmon then to figure out your fillet cost you would then divide the whole price by the yield percentage $7.00/.75= $9.33

To determine how much fillet you get from whole fish simply convert the percentage to hundredths and multiply. Lets say you have a 20 pound wild striped bass, your fillet yield would be 20 x .33 = 6.6 If you paid $5.00 a pound for the fish your fillet cost would be $7.00/.33 or $21 per pound.

So plan accordingly and take into account fish yields when making your purchasing decisions. It is easy to see that whole fish prices can be misleading if you do not have an accurate concept of fillet yields.

Wild Edibles Seafood Update

Good day Chefs and Buyers,

 

Wreckfish, wreckfish, ra ra ra. These fish deserve a cheer. Fresh from the depths of the Carolina coast, the wreckfish fishery is highly managed

and as a result this is very sustainable fish choice. Each fish is between 15-25lbs and has a firm rose white flesh that cooks up tender and moist. A great substitute for grouper, this is a very versatile fish that can stand up to a variety of cooking methods. 

 

From New Jersey we have whitebait and squid. These minuscule gems are packed with flavor and when fried up make the perfect bar snack. Plenty of in rigor black sea bass are around and mostly sized over 2 lbs. Grey tile are in and bigger than normal with some nearly 8lbs, most are 3-6lbs. Greys may not be as flashy as there golden cousins, but they eat just as good.

 

From a small Nantucket boat we have plate sized flounders. Perfect 1-1.25lb presentation sized flounders are a great alternative to the high priced Dover sole. We also have fresh scup (porgies) from the same boat.

 

The oil spill in the Gulf of Mexico is still a big variable for a variety of species. Although fishing closures seem to be relatively limited to the Louisiana coastal area the long term affects remain uncertain. Currently crab meat is seeing pricing issues and we suspect shrimp may be soon to follow. We are monitoring the situation and have some contingency plans in affect for affected species.

 

Also available: red drum, wild striped bass, Arctic char, wild king salmon, and red snapper.

 

"The only time to eat diet food is while you're waiting for the steak to cook"

~Julia Child

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 Fish Roundup

Longest fish in the world, not seen since 1879, washes up in Sweden Dallas Morning News When he got closer, 73-year-old Kurt Ove Eriksson realized that the 12-foot serpentlike thing was the carcass of a rare fish from the depths of the ocean. ... See all stories on this topic

New York Times (blog) Will Gulf Fish Get a Break? New York Times (blog) As recently as 2004, the gulf had at least 20000 licensed trawlers – boats that scour the ocean floor with large nets in search of fish and shrimp. ... See all stories on this topic

7 charged in LA with smuggling endangered fish The Associated Press LOS ANGELES — A federal grand jury in Los Angeles has indicted seven people on charges of illegally smuggling an endangered fish considered lucky in Asia ... See all stories on this topic

Gov. Pawlenty catches four fish on Lake Kabetogoma during opener Coon Rapids ECM Publishers Tim Pawlenty caught four fish this morning on Lake Kabetogama in northern Minnesota at the Governor's Fishing Opener. He's pictured holding a 22- inch ... See all stories on this topic

Fishermen pulling spring chinook out of Columbia Seattle Post Intelligencer But before Fiander gets the fish onto his string, another one of his poles gets a hit, and he springs to it and the chore is repeated. ... See all stories on this topic

Fed report shows gains for fish stocks Boston Herald The argument was wedded to claims of imminent destruction of global fish stocks that would leave the oceans empty except for jellyfish. ... See all stories on this topic

With Gulf fish threatened by oil spill, NOAA may extend catch season Naples Daily News Valuable reef fish species, like snapper and grouper, spawn in spring and early summer in the waters that have been turned into an oil slick. ... See all stories on this topic

Wired News The Enemy Within: Male Fish Dislike Their Own Reflections More Wired News By Susan Milius, Science News Even though a male cichlid is one tough fish, he may be scared of his own reflection. A new study shows that squaring off to ... See all stories on this topic

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

The majority of our special fish today has arrived from points south. From Florida we have received beautiful American red snappers, and big Amberjack. From Mexico fishermen are bringing in fancy 5-10lb red grouper, these are the same fish as you are used to, caught in the lower Gulf of Mexico. Mahi and Corvina are both from Panama, and both have bright skin glistening with metallic colors. The flesh is firm and the collars look just cut.

 

More West Coast oysters and wild king salmon will be arriving in the overnight, we are waiting today for additional openings in the Pacific Northwest and hope to see a few sockeye in addition to the fancy wild king salmons we have been getting. Pacific halibut is looking strong, and we have live dungeness crab.

 

Nova Scotia short trip halibut boats are catching smaller 10-20lb halibuts and they are fresher than fresh, with cherry red cavities and firm flesh as they have arrived to us in rigor.

 

From one of our favorite farms we have big prehistoric Siberian Sturgeon. Rich and eating like steak sturgeon is fatty and a real treat of a fish, that it is raised in a sustainable way makes it all the sweeter.

 

Also available: red fish, blackfish, black sea bass, hiramasa, salmon fillet from Canada, and barramundi.

 

"There are three kinds of lies:

lies, damned lies, and statistics."

~B. Disraeli

 

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

Newspaper’s ‘disappearing fish’ claim panned - SeafoodSource.com

Newspaper’s ‘disappearing fish’ claim panned - SeafoodSource.com

Posted using ShareThis

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

Nova Scotia short trip halibut are in today. These cold water Atlantic halibut are fat and firm with bloody collars and glistening skin. Also in from the same vessel are a few nice big swordfish caught by troll on the return trip.

The Massachusetts day boats are back out and fishing for ground fish. Most are catching smaller market cod, but we were able to bring in large steaked cod and fancy jumbo monkfish tails. The cod is coming from Gloucester and the monk tails (bellys) are pure Martha's Vineyard gems.

Mahi-mahi are flecked gold and green fresh from a late night Panama flight into JFK. We have a limited amount of New Zealand Pink snappers all line caught and between 2 and 5 lbs. New Zealand Pinks are also called Tai snapper and are in the same family of fish as dorade and porgy.

We are getting new Washington Kings daily via Seattle, and we should start to see some other species of wild salmon in the next week since areas like the Copper river open soon. Right now the Kings are coming from the Columbia river.

Other fin fish available include: Florida red drum, golden corvina, steelhead trout, branzino all sizes up to 2lbs, whitebait, and hiramasa.

We have an unbelievable wholesale deal on a Prince Edward Island Oyster. For only $35 per 100ct bag we are offering for a very limited time our Savage Harbour oyster. Grown in the nutrient rich waters of the Prince Edward Isles, these standard sized oysters are firm, full and briny with a bright clean finish. Equally at home on your raw bar or topped and broiled. At 35 cents a piece you cannot go wrong.

"The fishermen know that the sea is dangerous and the storm terrible, but they have never found these dangers sufficient reason for remaining ashore."

~Vincent Van Gogh

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

Shrimp and Petroleum Festival

All kidding aside there is actually a long standing festival in Louisiana that highlights the relationship between these two diverse industries and honors the hardworking men and women of both. Lets all hope that by the scheduled Labor Day weekend event that things are back to normal. Image from festival website. http://www.shrimp-petrofest.org/

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

It is a good day here and we have a great midweek list of specials to get you over the hump. Invigorate your menu with one or more of these special offerings.

 

North Atlantic offerings include:

• Sushi quality Spanish Mackerel 1-2lbs, -  Morehead City, NC
• Whitebait 3-4", - New Jersey
• Jumbo black sea bass 2-5lbs, Rhode Island
• Wild Striped Bass, from Virginia and Rhode Island

Gulf of Mexico:

• Red drum wild 8-12lbs, - John's Pass, FL
• Red Snapper and Fresh Shrimp (support Gulf Fishermen)

Pacific:

• Hiramasa, sustainable sushi grade, - Australia
• Corvina, wild Panama, a great alternative to Striped Bass
• Wild Alaskan King Salmon, incredible fish at an incredible price

Also available: soft crabs, barramundi, wahoo, sardines, pike, uni, mahi and halibut.

 

"Insanity: doing the same thing over and over again and expecting different results."

~Albert Einstein

 

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

Wild Edibles Seafood Update

Good day Chefs and Buyers,

 

Just a short list of truly fancy and spectacular fish:

• Mako, from a Massachusetts day tripper
• Jumbo Black Bass, in rigor with candy gills
• Wahoo, Hawaii Ono
• Wild Alaskan Kings, flown in daily from the Columbia River

 

"Life is often compared to a marathon, but I think it is more like being a sprinter; long stretches of hard work punctuated by brief moments in which we are given the opportunity to perform at our best."
~Michael Johnson

 

Thank you,

Matthew Hovey

718-433-4321

"Hand picked specialties from the Seas"
www.wildedibles.com 
http://sustainablefishmonger.com

Tuesday Seafood News Roundup

New York Times As Oil Threat Creeps Closer, a Rush on Seafood New York Times By KIM SEVERSON NEW ORLEANS — Margie Scheuermann, who has lived here for 78 years, went over her list as she waited in line Tuesday to buy local seafood at ... See all stories on this topic

Oil-Soaked Crab Threatens Seafood Prices at Top-Ranked Eateries BusinessWeek By Matthew Boyle and Aaron Kuriloff May 5 (Bloomberg) -- Seafood restaurants like Houston's top-ranked Reef are bracing for price increases to cope with the ... See all stories on this topic

New York Daily News Seafood in restaurants safe after Gulf Coast oil spill - but long-term effects ... New York Daily News BY Rosemary Black The oil spill in the Gulf of Mexico may drive up seafood prices in the short term, and could have long-term repercussions for wildlife ... See all stories on this topic

McCormick & Schmick's Seafood Restaurants, Inc. Reports First Quarter 2010 ... MarketWatch (press release) In 2010, the Company plans to open two McCormick & Schmick seafood restaurants, the first in West Palm Beach, Florida, which opened in February, ... See all stories on this topic

La. seafood industry delegation in Washington BusinessWeek A delegation from Louisiana's seafood industry is in Washington to meet with Gulf Coast members of Congress and the National Oceanic and Atmospheric ... See all stories on this topic

McCormick & Schmick's Seafood Restaurants Launches "Perfect Catch" Contest MarketWatch (press release) If a seated dinner with steak on the menu and an open bar is planned for the wedding reception then an informal seafood buffet with wine, beer and soft ... See all stories on this topic

US works to assure public Gulf seafood is safe The Associated Press Commerce Secretary Gary Locke says his agency is working to assure the public that seafood from the Gulf of Mexico is safe. Locke also says that applies to ... See all stories on this topic

KTLA Alligator Attacks Handler at Seafood Festival KTLA NEW PORT RICHEY, FL -- An 8-foot-long alligator attacked its handle in front of a horrified crowd at a seafood festival Sunday. 45-year-old Jeff Quattrocchi ... See all stories on this topic

Abruptly unemployed fishermen struggling to get by The Associated Press Dock owners who buy the seafood are struggling, too. Darlene Kimball, who owns Kimball's Seafood in Port Christian, Miss., got only half the shrimp she ... See all stories on this topic

New York Times Small-Plate Seafood Spot Gets Off to a Fast Start New York Times He returned to Long Island two years ago and was the chef at the Seafood Barge in Southold until it closed in November. Then, when another restaurant, ... See all stories on this topic

---

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

Despite the date showing on the calender winter seems to have returned to the east coast. Frosty cold temperatures and gale force high winds are making fishing the east coast tough. Squid is usually the "canary in the coal mine" and catches are low with prices trending up. Despite everything, we do have some fancy black sea bass and spring wild striped bass both from Rhode Island. The black bass have good size, but the striped bass are smaller than usual most are around 6-8lbs, but the quality is there.

 

While we continue to hope for the best in the Gulf of Mexico we are still getting great products and have only experienced a slight price increase in the fresh shrimp. Lets hope that this disaster comes to an end soon. Today we have fresh American red snapper, fresh 16/20 shrimp, and even some stone crab claws. The stone crab season ends May 15th, so this will be the last chance of the year to partake of Florida's iconic crustacean.

 

We have Portuguese sardines available today from an early flight, and all our Dover sole made it on time with a few extra available. We are getting regular arrivals of salmon product from Ireland, Scotland, and the Faroe Islands. We have had a few of our customers asking about anticipated delays and cancellations for these and other products out of Europe due to the Iceland volcano (Eyjafjallajokull), but we do not have more information than is readily available. We will certainly share any information as it becomes available. Right now it is business as usual.

 

Also available today:

• Wahoo
• Barramundi
• Corvina
• Giant Grouper
• Soft Shell Crabs

 

Efficiency is doing things right. Effectiveness is doing the right thing.
~Zig Ziglar

 

 

Have a nice 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

Fw: Oil Spill and Louisiana Seafood- We need your input

 

We need your help. Louisiana Cookin' is working with the Louisiana seafood industry to try to determine what the public's perception is of the ongoing oil spill in the Gulf of Mexico, and how it is affecting the seafood coming out of the Gulf. While the spill is a tragedy of as yet unknown scope, as of May 4 more than 75% of the Gulf is still open to fishermen and remains unaffected. So far, all waters west of the mouth of the Mississippi River are open and are being actively fished, ensuring fresh, tasty, SAFE seafood for our restaurants and markets. Please take a few minutes to fill out the very short survey linked below and comment as you like. Please note that seafood is labeled as to the specific zone from which it was harvested, ensuring that reputable restaurants and fish markets do not accidentally sell product from an unsafe zone. We encourage you to go out and eat some seafood, and select some of the great recipes we've linked from my blog to prepare at home for friends and family. Thank you in advance for your time, Susan Ford, Publisher Louisiana Cookin' 504.482.3914   Take this survey

This email was sent to mbhovey@juno.com by susan@louisianacookin.com. Update Profile/Email Address | Instant removal with SafeUnsubscribe™ | Privacy Policy. Email Marketing by Louisiana Cookin' | 3803 Cleveland Ave. | New Orleans | LA | 70119

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

What a fun day at the market. Things are really bustling in anticipation of a busy Mothers day weekend. Lots of new fish just landed today, and things seem to be selling fast. We urge you to get your orders in as early as possible, so we can secure you the fanciest product. 

 

Local:

• Monk liver, (anko), from dayboat Vineyard fish 
• Local Mahi, line caught Jersey Shores
• Wild striped bass, Rhode Island, bling bling
• Cold water domestic Sword
• Long Island Fluke, big jumbo doormats and they are sushi
• Boston mackerel

Gulf of Mexico: (many areas are still unaffected)

• American Red Snappers, Treasure Island, Florida (2-8lbs)
• Fresh 16/20 shrimp tails, Apalachicola, FL

North Pacific:

• Halibut 10/20's and 20/40's, Sitka, Alaska
• Wild King Columbia River Basin Troll King Salmon 11-18lbs
• Live Dungeness Crab, British Columbia

Imports:

• Chilean Turbot (2/4lbs)
• Portuguese Sardines and Sepia
• Dover Sole, call for sizes and quantities
• Rouget, (mullet/goatfish), wild Caribbean

"If the whole world were put into one scale, and my mother in the other, the whole world would kick the beam." 

~Lord Langdale (Henry Bickersteth),

http://en.wikipedia.org/wiki/Henry_Bickersteth,_1st_Baron_Langdale

 

Happy Mothers Day 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

Wild Edibles Seafood Update

Good day Chefs and Buyers,

 

Wild striped bass has become a very hot commodity, as catches are down and local demand has very little left for the New York Market. We have hails out for product, but are awaiting confirmation. Mahi is available and beautiful with higher prices, but still well under the cost of Stripers.

 

Just landed today we have superior hand lined Icelandic Cod, the skin is bright mottled green and these fish are big firm specimens. Halibut will be readily available and we are buying from both the east and west coast fisheries, so please specify if you have a preference. Chilean Turbot has been mostly pre ordered, but we have a few left if you need them for delivery Thursday.

 

Despite the problems with the oil spill we are still getting great fish from Florida. We will have American red snappers in tonight, as well as fresh 16/20 shrimp. From New Zealand we will have a few Tai / Pink Snappers coming in with our cockles.

 

We are getting some very fancy Scup from a Massachusetts dayboat. Here we call them porgies, and they will be in the 1-1.5 lb size range.

 

Wild Alaskan King Salmon catches are up and we have fancy hook and line Kings today sizes are 11-18lbs. The unofficial start of wild salmon season will be mid May when the Copper River opens on or about the 15th. It would be safe at this time to add the Kings as a menu item.

 

Also available Thursday: Blackfish, large black sea bass, Pike, sepia, sardines, octopus, and soft shelled crabs.

 

"One tequila, two tequila, three tequila, floor."
-George Carlin

 

Have a safe Cinco de Mayo,

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

NEWS RELEASE: Safety Of Florida Seafood Emphasized

FOR IMMEDIATE RELEASE:
May 3, 2010

DO NOT REPLY DIRECTLY TO THIS EMAIL.
DIRECT ALL INQUIRIES TO:
Liz Compton
mailto:comptol@doacs.state.fl.us
(850) 488-3022

Terence McElroy
mailto:mcelrot@doacs.state.fl.us

BRONSON EMPHASIZES SAFETY OF FLORIDA SEAFOOD

TALLAHASSEE -- Florida Agriculture and Consumer Services Commissioner
Charles H. Bronson today said that seafood currently being harvested in
Florida is safe and has not been impacted by the oil spill in the gulf.
He is concerned that misinformation about the conditions in the gulf
waters may unnecessarily impact the state's seafood industry.

While the National Oceanic and Atmospheric Administration (NOAA) is
restricting commercial and recreational fishing in federal waters from
Louisiana to waters off Pensacola Bay, the ban does not yet impact waters
extended out 25 miles from Escambia County. Currently, all species
harvested from the closure line to shore -- including grouper, snapper,
golden tilefish, mullet, blue crab, oysters, flounder, sea trout and
shrimp -- are safe to eat. Stone crab season is in effect until May 15
and is also unaffected by the ban. Federal agencies and the Florida
Department of Environmental Protection are conducting ongoing tests of
water samples and have not found any hydrocarbons in samples taken from
Florida.

In addition, Bronson's Division of Aquaculture is monitoring oysters to
assure their safety, and NOAA is working closely with the U.S. Food and
Drug Administration and food safety officials in the gulf states to
assure that no unsafe seafood products are sent to markets.

"Our shrimp, shellfish and other seafood being harvested right now are
fine, and I don't want people watching reports of the oil spill to think
differently," Bronson said. "If and when Florida waters are impacted by
the spill, we will take immediate action to close the waters to
commercial and recreational harvesting."

In 2008, the latest figures available, the quantity of seafood sold at
the dock just on the west coast surpassed 66 million pounds with a value
of about $125 million. This is the price paid to the fishermen for their
catch, not the retail or wholesale value.

In response to the Deepwater Horizon Incident in the Gulf of Mexico,
Bronson's Division of Aquaculture is actively evaluating the latest
reports from the official clearinghouse of information at
http://www.deepwaterhorizonresponse.com and evaluating predictions of
spill movement, weather patterns and projected landfall points.

-30-

DO NOT REPLY DIRECTLY TO THIS EMAIL.
DIRECT ALL INQUIRIES TO:
Liz Compton
mailto:comptol@doacs.state.fl.us
(850) 488-3022

Terence McElroy
mailto:mcelrot@doacs.state.fl.us

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Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

Don't let the week pass you buy. Mothers day is this weekend and it is not too early to secure product. Wild striped bass prices are astronomical and we would advise against them right now. Prices may drop after the weekend, but unlikely before. Some great options for the weekend would be Turbot, Cod, and Dover sole (sizes and quantities will be very limited on Dover so book early). We will have a great oyster selection and plenty of nice dry scallops.

 

For today we have:

• Wild Alaskan King Salmon
• Grey Tile from the Carolinas
• Local Silver Dory
• Walleyed Pike
• King Clip
• Corvina
• Tautog / blackfish
• Sustainable Sturgeon
• Soft shell crabs

 

 

"No man goes before his time - unless the boss leaves early."
Groucho Marx

 

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 News Roundup

New York Times (blog) As Oil Spreads East in Gulf, So Do Seafood Fears New York Times (blog) By NICK FOX Stan Honda/Agence France-Presse — Getty Images A shrimp boat returning to harbor on Sunday in Bayou La Batre, Ala. While there are small hopes ... See all stories on this topic

A murky picture as seafood industry eyes oil slick The Associated Press NEW ORLEANS — As a giant oil slick lapped at southeastern Louisiana's ecologically sensitive coast, chefs, restaurant owners and seafood dealers were ... See all stories on this topic

Oil in the Gulf has countless livelihoods in limbo The Associated Press Wendy Waren, vice president of the Louisiana Restaurant Association, says nearly two-thirds of them serve some type of seafood. Then there are some of the ... See all stories on this topic

CNN Seafood safe despite oil in Gulf of Mexico, experts say CNN But most seafood -- 80 percent -- consumed in the United States is imported, he said. It has been a week since an explosion rocked the Deepwater Horizon, ... See all stories on this topic

Christian Science Monitor Oil spill: What is the threat to Gulf of Mexico seafood? Christian Science Monitor The Gulf of Mexico seafood industry is insisting that the oil spill has caused no major damage yet. But if nursery grounds are harmed, the impact could be ... See all stories on this topic

Seafood Industry Fights Public Perception New York Times "I just got off the phone with 40 New Orleans chefs, and we are energized," said Harlon Pearce, chairman of the Louisiana Seafood Promotion and Marketing ... See all stories on this topic

New Yorkers Will Be Shelling Out More for Seafood NBC New York Industry professionals tell us 15-20% of the seafood served up in New York restaurants comes from Gulf waters. Those eateries specializing in New Orleans ... See all stories on this topic

Miss. seafood operator files lawsuit over gulf oil spill Boston Herald The owner of a Mississippi seafood company filed a federal class-action lawsuit Friday over the rig explosion that caused a massive oil spill in the Gulf of ... See all stories on this topic

Huffington Post (blog) Best And Worst Sustainable Seafood Supermarkets (PHOTOS) Huffington Post (blog) In an effort to push for an environmentally friendly and sustainable seafood marketplace, Greenpeace has done an in-depth ranking of 20 popular seafood ... See all stories on this topic

Gulf Seafood Update: Feds Shut Down Fishing; Dead Fish, Sea Turtles Wash ... Huffington Post (blog) They wouldn't touch seafood with a ten foot pole. It's too elitist. "The boom will be used to keep oil spilling from a well in the Gulf of Mexico from ... See all stories on this topic

Wild Edibles Seafood Update

Good morning Chefs and Buyers,

 

The oil spill in the Gulf continues to grow with Louisiana the first state to have its fisheries affected. In anticipation of reduced availability of some gulf species suppliers from other areas are asking for higher prices for their fish. We are monitoring the situation and started last week to work with some of our other suppliers to ensure a steady supply. For now we still have items like fresh shrimp from Apalachicola Florida, but should they become unavailable we hope to be getting fresh shrimp from Georgia and the Carolinas.

 

Sustainable Sturgeon from our friends at the Mote Marine Research facility in Florida are in today. These Siberian Sturgeon are fed a controlled natural diet and raised in a state of the art recirculating tank system that puts out cleaner water than it takes in. Rich and steak like meat is the signature flavor profile of sturgeon. You owe it to yourself to try this unique and tasty fish. Headed and gutted bullets offer a high yield and good value for the dollar.

 

Other great seafood specials today include: barramundi 400-600 grams, Icelandic Cod, Lake Erie Pike, West Coast halibut, and local blackfish.

 

Mahi-mahi and Corvina will be in tonight.

 

Plan ahead for Mothers day, please place your orders early to secure your fish. Flights are full of flowers in the week preceding Mothers day, and fish is sometimes bumped in favor of the botanical cargo. Word to the wise, if you wait until Saturday to get fish in you are likely to be shorted.

 

 

"A long apprenticeship is the most logical way to success. The only alternative is overnight stardom, but I can't give you a formula for that."
~Chet Atkins

 

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 
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