Wild Edibles Seafood Update

By -
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

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