Wild Edibles Seafood Update

By -
Chefs and Buyers,
 
Mid week has arrived and so has a wide range of fish opportunities. Some are here in the house and some are still in route and will be available for Thursday delivery to you.
 
Wild striped bass is once again available and we have secured the top of the catch for you, big and in rigor fish coming out of  Maryland. Rock-on!(pun intended).
 
Blackfish from a short trip Jersey boat are as nice as you get. We love the sweet shellfish like flesh of this northern member of the wrasse family. Sizes for this lot of tautog are 1-3lbs.
 
The Mahi fishery in Panama is in full gear, catches are strong and the fish hits New York in no time thanks to overnight air delivery. These fish are as fresh and pretty as anything else, cutting out with bright red bloodlines so don't let the origin bother you. Mahi are a great deal right now and will be for restaurant week too.
 
Our Florida shipment will arrive in the wee hours tonight and it will include; American red snappers sizes 1-8lbs (your choice), domestic octopus, fresh 16/20 shrimp, pompano (1-3lbs) and some sweet little amberjacks (sizes 2-4lbs). On the Florida panhandle they call these small 'jacks Amberlines and they are everything we like about their cousin hiramasa in a smaller and less expensive package.
 
Also arriving on the redeye will be New Zealand John Dory, Pink snapper (aka tai snapper), cockles and green lipped mussels.
 
We also have Irish trout, Spanish mackerel, Norwegian halibut, and one 40# Carolina Wreckfish (available as net fillet in smaller quantities).
 
"They are able who think they are able."
~Virgil
 
 
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/

Comments

Post a Comment

Popular posts from this blog

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

By -
Image
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% cen
Read more

Flounder and Sole: or A Fish By Any Other Name Would Still Taste as Sweet.

By -
Image
Ever wonder what the differences are between Sole and Flounder? Some customers recently asked me the question so I thought I would take a moment to shed a bit of light on the subject. Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the "old world". This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea . Lemon sole is one of the names given to winter flounder, Pseudopleuronectes americanus , (also known as black back). Usually at the retail level when multiple flounder sku's are sold; flounder is the name given to the refreshed less expensive product, and sole (or lemon sole) is the name given to the more expensive fresh cut product. Fluke, Paralichthys dentatus also called summer flounder can also be sold as sole fillet. Sometimes there is a distinction
Read more

Wild Edibles Seafood Update

By -
Image
Chefs and Buyers,   The local waters, however cold they may be, are still giving up some great fish: We have sea trout (weakfish) 4-6lbs that are extra firm and in rigor from this side of the Mason-Dixon.   Jumbo black sea bass with candy red gills from Rhode Island.  Boston and Spanish mackerel that are both crudo worthy, just off of some short trip boats into Jersey. Since we had so many requests we acquired some local silver Dory from a Long Island boat, these dory are in the 2-5lb size range. Cod prices have dropped to very reasonable levels and makes it a great buy for the next few days. If cod isn't a menu item why not make this versatile fish your fresh catch of the day?   From the West coast we bring you wild Sturgeon, fresh black cod (sablefish), a wide selection of oysters and  Manila clams.   Cockles from New Zealand are likely to remain in very short supply until next week. We will have ample Manila clams available to substit
Read more