Thursday, February 28, 2013

Wild Edibles Newsletter 2-28-2013

Good Morning Chefs and Buyers!

We have some unique seafood in our warehouse this morning. One of our buyers was able to acquire seafood imported from Europe.



We get fresh Sepia from Portugal and Spain. They are in stock right now at our warehouse. Sepia is often used in Mediterranean and Asian cooking. There are a variety of methods to cook Sepia from appetizer dishes to pastas. These come dirty so watch out for the ink!





European John Dory is in stock today. These are bigger and plumper than the local caught John Dory. John Dory has a mild flavor with delicate flesh. John Dory is great for pan searing or baking whole.






We received a small shipment of Mantis Shrimp this morning. They come from the coast of Italy in the Adriatic Sea. The mantis shrimp is a crustacean with a flattened, segmented body and praying mantis-like claws. These Mantis Shrimp will probably be sold out by the time you ask on of our Reps about them. We will try to lock some more down for you.





Here is another look at them. Contact us at Wild Edibles to find out about what is available this weekend.






“Humility is not thinking less of yourself, it's thinking of yourself less.” C.S. Lewis

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

Wednesday, February 27, 2013

Wild Edibles Newsletter 2-27-2013

Good Morning Chefs and Buyers!



Halibut is very tight due to incremental weather. Please order now if you need Halibut, there is a possibility it won’t be available for the weekend and into next week. Look towards Grouper, or Fluke as a supplement.






Fluke is a flat fish that feeds on small fish, shellfish and squid. Fluke has firm, tender white meat. Its flavor could be compared to Sole, or Flounder. Fresh Fluke is great to use in crudo, sushi/sashimi, and for cooking.






Red Snappers look great today. Red Snapper is a popular fish for both sport fisherman and cuisine. It is known for its mild flaky white flesh, and crispy skin when cooked. Red Snapper is a very versatile fish that can be cooked and served in a variety of ways.






Umami Oysters from Narragansett, Rhode Island are available. These oysters are great for any raw bar display and they taste great. Umami Oysters are clean, sweet & light, with tender meat. Their soft shells work best with a lip opening technique.





Contact Wild Edibles for availability and more.

“The only problem is time.” Seth McFarlane

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

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Tuesday, February 26, 2013

Wild Edibles Newsletter 2-26-2013

Good Morning Chefs and Buyers!



Our buyers picked up some nice seafood at the market this morning. Razor Clams will still be unavailable throughout the week. If you are looking for some unique kind of shellfish to serve, look towards our Taylor Bay Scallops. Unlike traditional scallops they come live in the shell. They are also smaller that your typical bay scallop.





Shad Roe season has begun and will be available. They come by the pair like you see in the photo below. In England shad roe is extremely popular as a breakfast dish, eaten with bacon; it still is in some areas. It is also good with capers rolled in flour and fried until crisp and golden. Mashed or boiled potatoes go well with both these dishes.





We have Halibut from Nova Scotia. Halibut is a mild flavored flat fish that comes from Nova Scotia. Order Halibut now before supply gets tight at the end of the week.








Cod is available from Massachusetts. The cod that came in looks fabulous. This fish is known for its flaky white flesh and mild flavor.






Contact Wild Edibles to place your orders and to find out about what else we have available to you.

“Success is having to worry about every damn thing in the world, except money.”
Johnny Cash

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

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Monday, February 25, 2013

Wild Edibles Newsletter 2-25-2013

Good Morning Chefs and Buyers!

Halibut will be tight this coming week. The big winter storm that trashed the Mid-West went up north into Canada and will create some supply issues this week.


We do have some spectacular product in this morning. We have Jumbo Black Sea Bass. Black Sea Bass is a milder more delicate version of Wild Striped Bass. It cooks the same way and looks beautiful on a plate. Wild Striped Bass is available as well.







Large Head On Mahi Mahi is available. This was locally caught so the meat should be more sweeter and rosier because of it’s diet.








We brought in local caught Swordfish and Tuna. We have different grading for Tuna: #1, #2+, and #2. Tuna #1 and #2+ is great for serving raw in tartar and sushi.







We also have Grouper, Escolar, Hake and Pollock in the warehouse. U-10 and 10/20 Day Boat Scallops are available from New Jersey.






“Compromise is the best and cheapest lawyer.” Robert Louis Stevenson

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

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Friday, February 22, 2013

Wild Edibles Newsletter 2-22-2013

Good Morning Chefs and Buyers!



There is some beautiful fish in our warehouse this morning. Halibut from Nova Scotia is in stock for this weekend. Halibut meat is firm, white, and has a sweet nuttiness flavor to it. It’s perfect as a special menu item.






Farmed Sturgeon from Florida came in today as well. Sturgeon farmed in the U.S. is a good alternative to most wild sturgeon, whose populations have seriously declined due to overfishing for sturgeon eggs (caviar). Farmed Sturgeon are raised in semi-closed and closed recirculating systems that have very low environmental disruption.





Red Snapper caught from Florida are in. The Red Snapper is a delicate fish with a sweet to mild taste, soft medium flakes and low oiliness.








This is a cut of our Tuna #1. We have plenty in stock this weekend and it looks beautiful. There is great oil to fat ratio in Tuna #1 that makes it perfect to serve raw. This Tuna will truly “melt in your mouth.”





We also have plenty of Wild Striped Bass, Fresh Octopus, and Mahi Mahi in stock. Contact Wild Edibles for availability.

“A compliment is something like a kiss through a veil.” Victor Hugo

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

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Thursday, February 21, 2013

Wild Edibles Newsletter 2-21-2013

Good Morning Chefs and Buyers!



We carry Farmed Striped Bass from Local Ocean. Local Ocean based in Hudson, New York has the only land-based, zero-discharge marine aquaculture facility in the world. Through its technology, Local Ocean has created sustainable, environmentally friendly saltwater fish that minimizes its carbon foot print.





The facility operates as a fully contained, 100% water/waste recycling system that uses bacteria and plants to filter the water. Local Ocean has made it possible to acquire sustainable aquatic marine life in land locked areas making saltwater fish that tastes great available while remaining local in order to reduce our carbon footprint.





The photo to the left is a comparison for the Farmed Striped Bass from Local Fish compared to other varieties we carry in our warehouse. This size of the fish is consistent. It always arrives fresh. And it is great to cook with as a whole fish dish. You can substitute this for any bass recipes you have.





We brought in Halibut, Tuna, Tilefish, Swordfish, Mahi Mahi and more. The picture to the left is Tuna #1 that we picked up this morning. It has great color, like a true raspberry. Contact Wild Edibles for more information.




“A person who never made a mistake, never tried anything new.” Albert Einstein

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

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Wednesday, February 20, 2013

Wild Edibles Newsletter 2-20-2013

Good Morning Chefs and Buyers!

Razor Clams will not be available for a week. Unusually high tides in Maine are making them difficult to harvest. We do have plenty of products available. Our buyers picked up some spectacular fish this morning.


We have Cod in the warehouse today. We really like the size of them that came in. Cod has a mild flavor with a flakey texture. It looks beautiful and after cooking it will taste just a good as it looks


Wild Striped Bass is available. It is great for grilling. We really like the crispness of its skin and its mild taste after cooking.








Black Sea Bass is also in. It has a more delicate flavor than Wild Striped Bass.










Grouper is also available. Grouper is a cousin of the Bass. Grouper is also great for grilling and is another sweet, mild flavored fish.




Contact Wild Edibles to find out about what else is in the warehouse today!

“Baseball is the only field of endeavor where a man can succeed three times out of ten and be considered a good performer.” Ted Williams

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015

Tuesday, February 19, 2013

Wild Edibles Newsletter 2-19-2013

Good Morning Chefs and Buyers!

We are happy the market is open again and our buyers bought some spectacular fish this morning. We have fresh supplies of Wild Striped Bass, Mahi Mahi, Fluke, and Red Grouper.


Amberjack is a nice off-white fish, with enough fat to give it an interesting flavor, but not so much as to make it taste strong or oily. The most common preparation of amberjack is grilled. It stands up nicely to the heat, and takes a good Creole seasoning as well. If you have a fillet of eight to ten ounces, you could blacken it to good effect.



Besides Amberjack, we brought in some great product from the South. We have Fresh Shrimp and Fresh Octopus from the Carolina’s.



We will be in short supply for Razor Clams. The weather is warming up and with higher tidal waters, it is difficult for harvesters to bring Razor Clams to the market. What we have available today will be our last for the month.




Contact Wild Edibles to find out what we have in stock this week!

“Theories are patterns without value. What counts is action.” Constantin Brancusi

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

Monday, February 18, 2013

Wild Edibles Seafood Sustainability Newsletter


Wild Edibles Seafood Sustainability Newsletter
February 18th 2013
MAHI-MAHI

To begin our bi-monthly discussion of sustainable seafood choices we decided to highlight Mahi. Also called “dorado” or “dolphin-fish”, Mahi’s year-round availability and versatility in the kitchen have made it an increasingly popular choice on NYC menus over the past decade. While most diners are familiar with Mahi by now, most don’t realize it also ranks as one of the most consistently sustainable seafood items on the market.

Mahi can be found in any ocean, but for our purposes we prefer it caught domestically when possible, or from Central American waters. A key component to Mahi’s status as a sustainable seafood is the manner in which it is caught. Imported Mahi is typically caught by long-lines. This entails leaving miles of line with hooks periodically dropping down to the necessary depth and then returning later to see what has taken a bite - a la The Perfect Storm. You’ll also remember the shark scene from that film, which illustrates the downside of long-lining: bycatch. Despite bycatch, long-lines do not encounter the sea floor or marine structures like coral reefs, which ultimately keep imported Mahi caught in this manner a sustainable choice.

Domestic Mahi, on the other hand, is often troll-caught or line-caught. Simply put, line or troll catching is when you cast out one fishing line with one rod with the intention of catching one fish or immediately tossing back any bycatch. As you would expect this method isn’t always easiest, but it does virtually no harm to the surrounding environment. For this reason domestically caught Mahi ranks near or at the top of all major sustainability rankings in the industry.

However the key to Mahi’s sustainability is not in the fishing method but rather in the species’ life cycle. Mahi can reproduce at dramatically early ages – 4-5 months old to be exact – which allows the fish to withstand intense stretches of commercial fishing without crippling future generations. Females produce up to 1 million eggs per event and can repeat this process multiple times each year. Furthermore, Mahi populations are constantly on the move. Like other large finfish, Mahi never settle in one area permanently and instead migrate across thousands of miles during their lives in search of prey, the best breeding grounds, and other simple liberties. By constantly being on the move, Mahi populations have been difficult to overfish simply because they swim away too often.

It’s important to remember that Mahi made the transition from sport fish to commercial staple because of its flavor and adaptability to any recipe. Its flesh is firm enough to be grilled but can still flake or handle a dredge and a dip in the fryer with ease. The flavor is mild but doesn’t disappear completely. Mahi are high activity fish – they swim thousands of miles during their lifetime. This results in Mahi having an impressive Omega 3 count to satisfy health conscience diners, while still maintaining a mild, clean flavor. The mercury count in Mahi isn’t negligible, but it still easily measures well below high mercury fish like Tile fish or Mackerel. Mercury accumulates over time as fish near the top of the food chain, like Tile fish or Mahi, consume smaller marine animals. However since Mahi grow so quickly and live short lives, they do not eat nearly as many mercury-laden critters as other large fish, which keeps mercury levels relatively low.

With a myriad of culinary applications, it’s easy to track Mahi’s transformation from a goofy looking sport fish to a household seafood item. Yet considering its year-round availability, competitive price and now the sustainable stamp of approval, it’s a wonder we don’t see Mahi on more menus.

But don’t take our word for it. Here’s what the environmentalists have to say:

BLUE OCEAN INSTITUTE:

MAHIMAHI – POLE AND TROLL CAUGHT
Fast-growing and short-lived, Mahimahi populations can potentially withstand high fishing pressure. No formal population assessments have been done in any region, however, so their overall abundance is unknown.

Mahimahi is likely susceptible to broad-scale environmental change, like changing water temperatures or currents, because of their close association with warm tropical currents.

Pole-and-line and troll fishing methods typically result in low levels of bycatch such as other fish, seabirds and turtles. In addition, pole- and troll-fisheries have a very low or no impact on the sea floor.


MONTEREY BAY AQUARIUM SEAFOOD WATCH





Wild Edibles Newsletter 2-18-2013

Good Morning Chefs and Buyers!

Happy President’s Day!!! The markets are closed for the holiday so we apologize for any inconveniences. Everything will be back up and running tomorrow.

We’ll have Golden Tile Fish coming in tomorrow.

We will have stocked up on finfish such as Wild Striped Bass, Halibut, Red Grouper, and more.








Nantucket Bay Scallops will be looking beautiful.
Also looks out for Day Boat Scallops coming in tomorrow. They will be mostly U-12 and the quality will be spectacular.





Also check out our bi-weekly newsletter on sustainable fish featuring Mahi Mahi. Contact Wild Edibles for tomorrows availability!

“When I hear a man preach, I like to see him act as if he were fighting bees.” Abraham Lincoln

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

Friday, February 15, 2013

Wild Edbibles Newsletter 2-15-2013

Good Morning Chefs and Buyers!

Now that Valentine’s Day is over we could get back to building some business!!! We have some spectacular seafood that we brought in.



Wild Stripe Bass is plentiful for the weekend. We really worked through some shortages and came out on top with a good amount of stock.







Jumbo Black Sea Bass is available too. These vary from 2 to 3 pounds each. Black Sea Bass has a mild and more delicate flavor than Wild Striped Bass.






We have Nasketucket Oysters available from Taylor Shellfish. These oysters are grown in Cape Cod in Massachusetts by Rod Taylor who makes those beautiful Taylor Bay Scallops. The Nasketucket Oyster is a medium sized oyster that looks similar to Beavertails from Connecticut. This oyster has a true salty brininess to it and would be great for any fan of the Blue Point oyster.



We brought in more Nantucket Bay Scallops so that they are fresh and available. There is a special on Escolar this weekend. Contact Wild Edibles to find out about what is in our warehouse.

*We are open for President’s Day though the market will be closed so supplies may be limited, plan accordingly.*

“If you could kick the person in the pants responsible for most of your trouble, you wouldn't sit for a month.” Theodore Roosevelt

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com

Thursday, February 14, 2013

Wild Edibles Newsletter 2-14-2013

Good Morning Chefs and Buyers!

Happy Valentine’s Day! Thank you for placing your orders with us in advance. You really made it a great today!

Now that Valentine’s Day is over… Let’s get on what we have available for the weekend. Our buyers really picked up some unique items today that we’re excited about.




We picked up Cod Cheeks this morning at the market. Cod Cheeks are a delicacy and are well known as the most flavorful part of the Cod.








Taylor Bay Scallops come from Buzzards Bay in Massachusetts. These are brought live in shell and can be served just like any oyster, clam or mussel.







Nantucket Bay Scallops are roughly 30 – 40 a pound. They taste sweet and are perfect raw or done with a nice pan sear.









East Coast Uni is the row of Sea Urchin. It has soft buttery texture that melts in your mouth. It’s great for sushi!




There will be plenty of local caught Swordfish available. Contact Wild Edibles to find out about what we have in stock this weekend.

“I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party.” Ron White

Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com