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Showing posts from 2009

Wild Edibles Wishes You a Happy New Year

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Wishes you a Happy New Year!     Chefs and Buyers,   Thank you for making 2009 a better year. We wanted to take this opportunity to let you know how much we appreciate your business. The close of this year is not without its share of sweet sorrows as we say good bye to MJ Gimbar. MJ is recently married and will be continuing his seafood career in Washington D.C. with the Black Restaurant Group. MJ you will be missed; we wish you continued success. The rest of the Wild Edibles team including Richard, James, Michael, Matt and Rob are here to assist you in the new year.   We will be closed on Friday 1/1/2010, and will be open Saturday 1/2/2010 as normal.   Specials for Saturday will be: Nantucket Bay scallops, fresh 16/20 Florida shrimp, Wild Striped Bass from Virginia, 18/20 Dover Sole, Mahi-mahi, and Wild Sturgeon   We will not have: skate, pollock, fluke, hake, farm king salmon     "New Year's Day:  Now is the accepted time to make your regular an
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Wild Edibles Seafood Update

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Hi Chefs and Buyers, Last Minute Specials: Wild striped bass are coming large and strong out of Virginia with the average fish weighing 13-20lbs. Always a good menu choice, and we have a good supply. We have a few 20 plus East Coast Halibut from Nova Scotia. If that is too big for you we have some smaller Norwegian farmed halibut 7-19lbs. Both are of superb quality. Dayboat steak cod are firm and glistening with freshness, less than 24 hours out of the water. Beautiful Boston Mackerel, eat 'em raw....inexpensive and sustainable use your creativity and get this on your daily special menu! . We have arriving tonight from Florida: 2-4lb American red Snappers, 4-6lb lane snappers, 6-12lb Onaga snappers and 16/20 fresh shrimp. You might want to give us a call if you are looking for any of the following items: Nantucket bays (we only have 20lbs right now and are waiting to here from diggers on the cape) Maine shrimp (high winds have kept boats in

Wild Edibles Seafood Update

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Chefs and Buyers,   I guess this is starting to sound like a broken record, but you really should already have your order in for New Years. Call us and secure your product. Very little "specials" will be left Thursday.   We have some really great selections today. Lets start in the north and work our way south today:   From Maine we have sweet and fresh Maine shrimp, pandalus borealis  AND....you have to call and ask us about the very plump and full  PEMAQUID MUSSEL .   From Martha's Vineyard we have the very well received Sweet Neck Farm Oyster. We have a 1000 in but they will sell out.   From Rhode Island we have beautiful blackfish and black sea bass both are firm and with clear eyes and bright red gills.   Wild striped bass is coming mostly out of Delaware. Fish are good sized (6-12lbs) but no monsters in this batch. Fish will be in good supply for New Years. A pretty safe choice along with cod and monk.   Local Silver Dory is available and has

Wild Edibles Seafood Update

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Good morning Chefs and Buyers, Just a few days left in 2009. If you have not already secured your seafood menu for New Years give us a call. We always do our best to have what you may need, but why chance it? The Monday after the Christmas holiday is generally pretty light on fish with most commercial fishermen spending time with family. This year high winds on the North Atlantic kept even more boats in. Prices on groundfish (cod, monk, etc.) are up as a result. We do however have a few special selections today that may interest you. Imported John Dory are in very scarce supply, so our market buyer has secured a few boxes of local silver dory. These fish are priced substantially less than the New Zealand imports. All of the following fish are sized in the sweet spot. The fish below all weigh between 2 and 5lbs each. The smaller ones are perfect for whole fish for two people and the larger ones yield nice portions and still retain the sweetness of the smaller fis

Holiday Schedule

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Good morning all, We will be closed on Christmas day 12/25/09. We will be making deliveries on Saturday, December the 26th. Our specials for Saturday will be: Wild Striped Bass, Arctic Char, Fresh Octopus, Spanish Mackerel, Fluke, Sardines, Sturgeon, and Halibut. If you need Dover Sole for your New Years menu your order must be placed before noon today. "All human wisdom is summed up in these three words: wait and hope." - Alexadre Dumas (French playwright and novelist 1829-1870) Merry Christmas, 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/

Wild Edibles Seafood Update

Hi Chefs and Buyers,   Tomorrow is our last delivery before Christmas, are you covered? We have a good supply of staple items like salmon, tuna (all grades), northern groundfish (ie. cod, skate, monk), dry scallops and a full line of frozen.   Specials available to ship you Thursday morning include:   From Florida - Red Grouper (5-10lbs), Pink Snapper (1lb average), Fresh Octopus, and Mahi-mahi   From Long Island - Green Christmas Eels, Steamer Clams, and Bluefish.   From Nova Scotia - Dayboat Halibut (very nice and selling fast)   From Maine - Just in time for Christmas! Sweet Maine Shrimp.   From New Zealand - Cockles, Green lip Mussels, and John Dory.   We still have a few pieces of Siberian Sturgeon, Hiramasa, Irish Steelhead Trout, and Char to name a few.   Our feature oyster today is the Pearl Point from Netarts Bay in Oregon. This area fed by two small, pristine mountains streams, has higher than average salinity. The combination of salinity and water pu

Wild Edibles Seafood Update

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Hi Chefs and Buyers,   Just a quick note concerning our Holiday schedule. We urge everyone to get your orders in early. We will be making deliveries as normal Wednesday the 23rd and Thursday the 24th (there will be limited late runs and we will be closing early) . We will be closed Friday the 25th Christmas day. We are open Saturday the 26th. The schedule for next week (New Years day closed) is similar.   Specials for delivery Wednesday include Nantucket bay scallops hand harvested and shipped directly to us from the cape. Fresh dayboat cod and large monk fish tails from Massachusetts. Green Christmas eels from Long Island are first come first serve and very limited coming in directly from a few 'old-timers' that still know how. We bought a box of nice 5-10lb blues from one of the eel guys, so that is a good local sustainable menu option.   Dory is sold out, but we do have cockles and green lip mussels both from New Zealand as well. Hiramasa is a sustainable f

Wild Edibles Seafood Update

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Good day Chefs and Buyers, This weekend's winter weather has definitely affected us today. Many boats stayed in, or came in early with limited catches. Flights were canceled or delayed until tonight. We did our best to fill every order today, thank you for understanding. Tuesday will be business as usual. Scheduled to arrive later today we have from New Zealand; Sexy sashimi and crudo worthy Opah, pictured above. The cockles we expected today come tonight instead. Our Hiramasa from Australia will be landing at JFK tonight, this is also a great alternative to hamachi and it is farmed with approved best practices to promote sustainability. Our Florida truck managed to make it to us as scheduled: and we have beautiful American red snappers sizes are 2-8lbs, fresh trap caught octopus sized 1-3lbs, domestic pink dorade (same as pink snapper) sized 1-1.25 great center of plate fish at an incredible price. We also have a limited amount of fresh mako (a favorite for the

Dover Sole Schedule

Dover Sole ordering schedule:   Here is the breakdown   There are only three delivery days left in the year.   Monday, December 21st, 2009 - Already ordered   Thursday, December 24th, 2009 (Christmas Eve) - Orders must be in by Monday the 21st   Wednesday, December 30th, 2009 (New Years Orders)  - Orders must be in by Thursday the 24th   * for customers to receive product on Monday the 28th we will need to have the order on Monday the 21st   This schedule is due to the Christmas Holiday in Europe and is normal.   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/
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Get ready for the weekend Chefs and Buyers,   First off, lets talk about cod. Day boat cod from Massachusetts is as good as it gets; these fish are firm, bright and extra fresh. We also have skate and monk from the same boats and it is just as nice as the cod. These boats know how to handle fish and it shows.   A little closer to home we had a short trip Jersey trapper come in with nice jumbo porgies (2-4lb) and "kitten'' tile fish (1-2lb). Both would be great for a whole fish special. Your customer will be pleased with the quality, and your food cost will benefit as well.   Just for fun we have some truly colorful parrot fish in the house. These will really make your fish display pop, and they taste good to boot. Parrot fish are a member of the wrasse family and feed on shellfish that imparts the same quality to their meat. Very limited quantity.   Our New Zealand flight arrived a day early and we have a limited amount of John Dory, and pink snappers.

New York Seafood Update

Looking for something different? We have beautiful green lip mussels from New Zealand. These southern hemisphere bivalves dwarf their common cousins. With a high meat to shell ratio, a rich flavor profile that marries well with bold ingredients, and a colorful green shell they are the perfect seasonal special for your menu. Chilean turbot is a perennial favorite during the holidays. And why not, this firm white meat fish is so versatile? Demand will be high during the next few weeks with many a caterer and chef featuring turbot on party and holiday menus. We have increased our orders by twofold from last year, but we would still appreciate a heads up if you have your menus in place. Another favorite this time of year is Dover sole. The ordering schedule for Dover sole is Thursdays for Monday, and Monday for Thursday. Give us a call and we can make sure that your Dover sole needs are met. We do try too have a few extra on hand just in case but truly appreciate your orderi

Wordle Fun

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Monday's NY Market Report

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Hello Chefs and Buyers, We hope you had a great weekend. The fishermen in Florida certainly did. This morning we received a great mixed shipment of fish and shellfish from the sunshine state. Starting off the list is mahi-mahi, the fish are weighing in around 12-15lbs headed and gutted and still showing off their iridescent yellow coloring that earned them the Spanish name dorado maveriko or 'golden maverick'. Speaking of Spanish, we also have sushi quality Spanish mackerel, these fish are around 2lbs each. Red grouper is available, these firm fish with the big white flake would make a great special if not already on your menu. We have a very limited quantity of a very special fish called trigger fish, also from Florida. Trigger fish is a cousin of the blackfish (tautog), and hog snapper, and a member of the wrasse family. Like their cousins these fish feed on shellfish and crustaceans. This diet imparts a very sweet quality to the meat and combined with

Weekend NY update

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We have a really nice mix of specials for the weekend. One or more sure to fit your menu needs. The quality of fresh shrimp from Florida has been great all year, but todays shipment seems to be even more firm and sweet. And at these prices you cannot go wrong. Size is 16/20 per pound. And this is just the tip of Florida's bounty because we also have stone crab claws , black grouper and available Tuesday we are taking orders for diver caught live spiny lobster. Just landed at JFK this morning and only hours out of the water we have three specials from Iceland. Big sustainable Arctic char are here, they are running 4 to 6 pounds and we have a few hundred pounds. Get your order in early to get these bigger fish. Dayboat Icelandic cod is available as well as halibut from this island nation. We are always excited to get this shipment and the fish never disappoints us. This country's respect for the sea shows in their fish. Jersey boats are starting to produce

New York Seafood Update

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Now here is todays seafood news: We will be getting our direct Portuguese sardines that are always great and growing in popularity, thanks for the support. We also have some nice larger sized rouget they are running 1 to 2 per pound, and should have a good yield. We just got in a nice short trip Jersey boat with huge bloody monkfish, and technicolor golden tilefish (3-7 lbs each). Both are limited to a hundred or so pounds. Black sea bass finally made an appearance today so we have a small amount of mostly jumbo sized black sea bass for Thursday. Onaga came in like baseball bats, if you haven't tried this fish yet you will be not be disappointed. Wild striped bass had a few additional limited openings and along with Maryland we now have tagged fish from the PRFC (Potomac River Fisheries Commission), and VMRC (Virginia Marine Resource Commission). We hope the additional fish will start to bring prices down over the weekend. The National Restaurant Associ

Seafood Update

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Hi Chefs and Buyers, Halibut continues to be very tight, so please order ahead if possible. We are getting a good mix of wild Icelandic, and farmed Norwegian fish. Both are stellar in rigor and fat halibut. Size range for these fish are in the 5lb to 20lb range. Our Australian shipment arrived today with beautiful hiramasa, and onaga and we still have a small amount of opah. The cold waters of the North Atlantic have blessed us with the winters sweetness in the form of Nantucket Bay scallops and Maine shrimp (many still have roe attached). Our friend Rod Taylor is also sending us his live Taylor Bay scallops in the shell, they are the same species as Nantucket and Rod actually supplies much of the seed to replenish the wild bays. Swordfish continues to run strong and we have some big fish from the African coast that came with our #1 Tuna. From Florida we have a fresh Octopus that is trap caught along with Stone Crab. Striped bass from Maryland continues to r

Sustainability and Local Seafood Top List

Just released by the National Restaurant Association "What's Hot in 2010; Chef survey" shows that local and sustainable seafood are high on the list of important issues for chefs. Here is a brief look at where seafood ranks: Top 20 Trends #2. Locally sourced meats and seafood #3. Sustainability #10. Sustainable seafood #18. Non-traditional fish (e.g. branzino, Arctic char,barramundi) Top Trends by Category Main Dishes / Center of the Plate #1. Locally sourced meats and seafood #3. Sustainable seafood #4. Non-traditional fish (e.g. branzino, Arctic char,barramundi) Breakfast / Brunch #4. Seafood breakfast items (e.g. smoked salmon, oysters, crab cake) Culinary Themes #1. Sustainability All data has been collected from www.restaurant.org/foodtrends For additional information see the Nation Restaurant Association website or Seafood Source .

Fish and Chips Style Fish

DEEP FRYING FISH This is a recipe for a battered style fish and chip dinner. A deep heavy cast iron pan and a candy thermometer are highly recommended. Ingredients Almost any firm white fish will work. Pollack is my favorite. Buy six to eight ounces per person. for the Batter 1/2 cup of seltzer or beer 1/2 cup of milk 1 cup of flour 1 tbsp Baking powder Salt & pepper to taste 1 tbsp Vinegar(optional) Beat the ingredients together until smooth. for the oil you will need an oil with a high smoke point ( peanut, grape seed and canola are good choices) You will need at least enough oil to cover the fillets as they cook, but be sure to leave at least 2 inches to the rim of the pan. this will ensure that the oil does not bubble over. Heat your oil to 350-375 degrees. Dip fish fillets in batter and fry in deep fat until golden brown (3-5 minutes a side), turning once. Remove the fish from oil and place onto paper towel or a rack and allow to drain. You can use the same oil t

Salt Baked Whole Fish

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SALT BAKED WHOLE FISH Ingredients Kosher Salt to cover Fish ( a standard box should suffice for a 2-4lb fish) 1 Whole scaled and gutted fish ( you will need about 3/4 of a pound per person ) Such as black sea bass, snapper, branzini, dorade, porgy, blackfish will all work great. Olive oil a few ounces is all you will need. Fresh herbs ( optional to stuff the cavity of the fish, can consist of rosemary, thyme, sage, parsley, dill etc.) Method Preheat oven to 450F. Moisten the salt with water until it is the consistency of wet sand. (some recipes call for egg yolk, but I find this unnecessary. Rinse the fish taking special care to thoroughly clean the gut cavity. Any blood will give the final dish an off flavor. Dry with paper towel. Lightly coat the fish with olive oil. Place about half of the salt mixture on an oven safe dish that will fit your fish, lay the fish on top of it and cover with the remaining mixture taking care to completely seal the fish. Bake in the oven f

Oyster Choice Freedom

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Hi folks, About a week ago I received an e mail from one of my oyster suppliers notifying me of some upcoming rule making over at the FDA. Basically some people at the FDA have come up with a proposal to ban the sale of untreated Oysters from the Gulf of Mexico for eight months out of the year. As a consumer and person who enjoys eating raw oysters this saddens me. As a fishmonger this can hurt me financially. As a free human this bothers my libertarian brain, and the thought of yet more nanny state rules bothers me immensely. Here is a draft letter that we are asking our members to send to their Congressmen and Senators. · Please paste this message on your own letterhead. · Please personalize it by stating how this will impact you and your business. · Feel free to modify the text as you see fit – but keep the core message. · Feel use a couple of the bullet points below to make your point. · Try to keep it to one page (or a page and a

All Saints Day

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http://en.wikipedia.org/wiki/All_Saints

http://en.wikipedia.org/wiki/All_Saints http://en.wikipedia.org/wiki/All_Saints

Broadline Distributor Offers Sustainable Seafood

U.S. Foodservice Is First Broadline Distributor to Offer Certified Sustainable Farm-Raised and Wild-Caught Seafood ROSEMONT, Ill., Oct. 29 /PRNewswire/ -- U.S. Foodservice, one of the country's premier foodservice distributors, today announced a partnership with the Global Aquaculture Alliance (GAA) making the company the first broadline food distributor in the United States to offer its customers farm-raised seafood certified as sustainable under the Best Aquaculture Practices (BAP) certification logo. Initial offerings will include catfish, shrimp and tilapia. This is the second sustainable seafood certification offered by U.S. Foodservice. In April of 2008, U.S. Foodservice became the first food distributor to provide sustainable wild-caught seafood certified by the Marine Stewardship Council (MSC). MSC uses eco-logo labels to indicate certification of seafood products from fisheries that are sustainable and environmentally responsible through a third-party audit system.

Fish Stock

This recipe is a foundation for a great deal of advanced fish cookery, but making fish stock is pretty simple. Once it's finished, this stock freezes well for up to three months, and remains usable for up to six months. The biggest difference between fish stock and other stocks is time: Fish stocks do not need hours and hours to come together the way beef or chicken stocks do. Use lean fish like bass or cod - avoid oily fish like salmon or mackerel. Prep Time: 20 minutes Cook Time: 1 hour Ingredients: 3 T. olive oil 3 lb. fish spines, fins and heads 1/2 of a large parsnip root, sliced into rounds 1 leek, sliced thin 2 stalks celery, sliced 1 carrot, sliced into rounds trimmings from a fennel bulb 1/2 cup sliced button mushrooms 1/2 bunch parsley A 1-inch piece of ginger, peeled and sliced thin 2 bay leaves 1 garlic clove, smashed 1 sprig of fresh thyme or 1 t. dried 1 cup dry white wine, such as a pinot grigio Cold water Salt Preparation: Wash bones and heads well under c

Fish on the Barbi

BBQ FISH & SHELLFISH The great part of cooking on the BBQ is you can prepare all the fish and seafood in advance; marinades, basting sauces and dips will all keep perfectly well in a fridge; leaving you free to chat and enjoy the company of family and friends. Method You will be able to cook some fish and seafood direct on the BBQ, others will need protecting in aluminium foil. Sardines, salmon, sea bass, king prawns etc, need no more than seasoning and basting with your choice of marinade or sauce. Others such as cod fillet and softer fish need protection. Marinade your fish and seafood before cooking; olive oil, sea salt, honey, soy sauce and herbs and spices are all prime candidates for inclusion in a marinade. Fresh herbs such as rosemary and bay leaves make ideal flavouring. Try to lift the rack or grid you will be cooking on away from the charcoal, this reduces the heat allowing the fish to cook and not burn. Consider staggering the cooking of seafood so each type i

Simple Ceviche

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Ceviche Print Options Print (no photos) Print (with photos) Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish. Ingredients 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned 1/2 cup of fresh squeezed lime juice 1/2 cup of fresh squeezed lemon juice 1/2 red onion, finely diced 1 cup of chopped fresh seeded tomatoes 1 serrano chili, seeded and finely diced 2 teaspoons of salt Dash of ground oregano Dash of Tabasco or a light pinch of cayenne pepper Cilantro Avocado Tortillas or tortilla chips Method In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime

Roast Fish

ROASTING Roasting and baking are similar ways of cooking fish and seafood. We suggest that all fish for roasting starts off by cooking in a frying pan. This allows you to colour the skin of the fish before putting it in the oven to finish the cooking. Method Heat your oven to a moderate heat 200C/420F. Heat a frying pan, add sunflower or any other good quality oil. Season the scaled and gutted fish and place in the pan. If you wish, stuff the gut cavity with any flavours that you enjoy (preserved lemon, rosemary, thyme, capers). Allow to colour, turn over and place in the oven. Cooking times will depend on the size and thickness of the fish. Use a skewer or fork inserted into the middle of the fish to see if it is cooked; if it is hot on the lips then it's time to remove the fish from the oven. Remove from the oven, place onto a hot serving dish or plate. De glaze the pan with liquid (water or wine) and season to taste.

Saute Fish

The French call it "saute", it's a great way of cooking most types of fish fillets as well as some whole fish. Method Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes accross the skin side of the fish and portion the fillets if necessary. Heat a non stick frying pan or skillet until hot, add a little olive or sunflower oil. Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you. Allow the fish to start to crisp up, turn the heat down and allow it to cook until amost finished cooking; then leave the fish in the pan for a coupkle of minutes to finish cooking. If you are cooking fillets, turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process. If you are cooking a whole fish, place the pan into a hot oven (200C / 380-400F) and leave until cooked; this will depend on the thickness of

Poaching Fish

Method Place the fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. There should only be sufficient liquid to keep the fish from frying, the fillets will produce their own liquid during the cooking process. Cook over a low heat for around 5 minutes and remove just before the fish are fully cooked - fish always continues to cook a little on its own after being taken off the heat. Cooking Tip Reduce the cooking liquor and add flavours you enjoy; keep them subtle otherwise they will over power the delicate flavour of the fish. Add a little butter, cream or olive oil to the liquor just before serving to enrich the sauce. Knorr offer a liquid fish stock that is ideal for fish cookery if you have no fresh stock.

Grilling Fish

GRILLING FISH FILLETS In its true meaning grilling is cooking over heat not under heat as we now understand it to be. Method Heat your grill (salamander) to a medium-high heat. Dry the fillets of fish with paper towel and place them on an oiled tray (non stick is ideal). Season with salt & pepper and cook for about 5 minutes, depending on the size and thickness of the fillets. Drizzle with olive oil. Cooking Tip Always check the fish while it is cooking as over cooked fillets of fish will not be moist and full of flavour. Serving Suggestion In a pestle & mortar crush your choice of fresh chopped herbs with virgin olive oil and a touch of balsamic vinegar. Drizzle over the fillets just before serving.

Sustainable Seafood Meets Top Chef

On the latest Top Chef the contestants wage restaurant war at RM Mandalay Bay.

New Sustainable Seafood Rankings

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Blue Ocean Institute has just published the latest seafood ranking guide. Available here . If you are on the go you can also use fishphone just text 30644 with the message FISH and the name of the fish in question. And you will receive a reply with alternate suggestions if applicable.

California's Sustainable Seafood Law

Just passed in California is a bill that seeks to promote sustainable seafood. Assemblyman Bill Monning, D-Carmell who represents the area around Monterey Bay has penned AB 1217. Signed into law the legislation seeks provide consumers with information about sustainable seafood. The program will be voluntary and is expected to closely follow the Monterey Bay Seafood Watch List . Contra Costa Times Article

A New Way to Look at Fish

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Every once in a while someone takes a look at something and sees it in a new light. When it comes to photos of fish in ways never seen, that man is Marc Dimov . Marc came to our warehouse last week with a vision and a proprietary system to create some intriguing photographs of fish . After seeing his final product I realized that these images capture what the fish would look like as viewed underwater with all the suns radiance lighting them from behind. Or simply sublime. Either way I think I need to get at least one to hang next to a Denton lithograph of fish from the turn of the century. Photograph courtesy of marcdimov photography

Fall Seafood Suggestions

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Here is the short list of my recommended sustainable seafood choices for Fall. These selections should be readily available until the start of winter. As usual the list has an East Coast bias, my apologies to the West Coast. So in no particular order: bluefish: wild line caught, USA clams: wild or farmed, hand dredge, USA mussels: rope grown, Canada wild striped bass: wild caught and tagged, USA bay scallops: wild and farmed, hand dredge, USA and Mexico coho salmon: wild caught, USA and Canada wild shrimp: wild caught w/excluder devices, USA arctic char: closed system farmed, Canada and Iceland catfish: farmed, USA sable fish: wild caught, USA

Matthew Hovey a Brief Bio

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I grew up in Elyria outside Cleveland , Oh. Seafood experience was the Friday fish fry of perch and walleye. Many caught by my uncles and me. I attended Kent State I settled in Tampa , Fl. While there I worked in restaurants and kitchens including; The Tampa Convention Center (I helped feed 4000 Mary Kay ladies), Cafe Creole (long time Tampa favorite), a retirement community, and Executive Chef at the University of South Florida. My favorite memories of Florida are at a restaurant called Native Seafood. There I often went to the docks to pick up fish. I maintain relationships with the same guys that have survived. We grew fresh herbs in a garden alongside the occasional papaya, banana trees, and a stalwart kefir lime tree. After 10 years we reluctantly shuttered the restaurant and I enjoyed a brief stint as a full time fisherman (recreational) and part time beach bum. I moved to New York City to pursue my dream of filleting fish. My first gig was in Coney