fishmonger

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/

I just flew into Raleigh yesterday to spend the weekend with my parents as we celebrate all the March birthdays. This year is particularly important because it is Adam's first birthday on the 21st. In the interest of full disclosure 41 for me and my dad 70. The weather looks to be about the same as NY with rain on and off and maybe just a bit warmer. In today's Fayetteville Observer, seafood made the news twice with a brief about a shellfish habitat enhancement project slated to put 41,000 bushels of oyster shells near Morehead City. The project aims to help establish areas conducive to local fish spawning, and put $2.00 per bushel in the hands of commercial fisherman as part of a federal recovery grant program. A good thing on both fronts. The retail seafood sector is a bit different here. A story in the weekender section of the Observer highlights a nice looking mom and pop place by the name of Po Boy's only open Thursday to Saturday they feature local catch like spot, cr...

As you may know I was a recent judge on 'Throwdown with Bobby Flay', but I did not get to judge any of these chowders. Judged as one of the cities' best from the following link is none other than Wild Edibles own Chef Paul Jambor. New York City’s 10 Best Bowls of Clam Chowder So if you are in the city stop in and check out Wild Edibles Oyster and Wine Bar in Murray Hill. I guarantee that all the seafood is definitely hand picked and of the highest quality. Posted using ShareThis

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 ...

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 .