Wild Edible Seafood Update

By -
Good day Chefs and Buyers,
 
We are looking forward to the next few days with perfect weather, so we have some truly spectacular offerings for your Independence day weekend menus. We are featuring a lot of local domestic offerings that make us proud to be Americans.
 
American Red Snappers arrived this morning and they are as brightly colored as any firework you may see this weekend. These Snappers are available in sizes 2-4lbs and 4-6lbs today.  Smoked WHITE fish is available as whole fish 12-16 oz each and 100% usable meat in 5lb pails. Smoke whitefish is perfect for dips and spreads, and is a nice touch in a composed salad. Long Island BLUE fish are reasonably priced and the smaller ones we have called 'snapper' blues are rather mildly flavored and pair well we subtle sauces.
 
Alaska and Washington state always conjure up images of Americas rugged and independent western frontier and the Wild salmon we have bring to mind that same aesthetic. Wild King Salmon are from Washington State's coastal troll fishery, with incredibly fatty meat and a rich unmatched salmon flavor. Kings range in size from 11 to an incredible 40 lbs We also have Bristol Bay, Alaskan drift net sockeye. Sockeye are the sublimely flavored smaller cousin if the big king. Sockeyes average 4 lbs headed and gutted and are a great value right now. Both are Wild American Seafood at its Best.
 
From some select boats out of Martha's Vineyard we have dayboat Cod, Monk and Fluke. From out on the end of Long Island we can offer Blackfish aka Tautog, Golden Tile, Wolffish aka ocean cat, and Porgies.
 
Today is Canada day, so best wishes to our Northern Neighbors. They have great products as well and today you would be well served to load up on plump PEI mussels and any one of the great oyster varieties including; beau soleil, savage harbour, malpeque or kushi.
 
Large Spanish 4/5lb or Chilean 2/3lb Turbot are both in today. Turbot is a flatfish beyond compare and was once called the 'Emperors fish" by 1st century Roman poet Juvenal. Treat your customers to this royal fish.
 
"You can protect your liberties in this world only by protecting the other man's freedom.
You can be free only if I am free."
Clarence Darrow
Have a safe and happy 4th,
 
Matthew Hovey http://www.linkedin.com/in/matthewhovey
718-433-4321 ext.121 / fax 718-433-4616
"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