Tuesday, May 14, 2013

Wild Edibles Newsletter 5-14-2013

Good Morning Chefs and Buyers,

We have blackfish from Long Island. Blackfish also known by its native American name Tautog is found from Nova Scotia to South Carolina. They prefer structured habitat and are frequently found near piers. Blackfish has a relatively firm white meat, which makes it ideal for a variety of preparation methods including fish stews and chowders.



Today we have local Sea trout in the house. Sea Trout also known as “weakfish” is a round salt water fish that is moderately lean and has a moist, flaky texture. It has a sweet mild flavor and can be broiled, fried or baked. Sea trout is a good substitute for cod, haddock or bluefish.



Today We have east coast halibut from Nova Scotia. Halibut is distinguished by its flat shape and strange appearance due to the appearance of its eyes. On the right side when the Atlantic Halibut changes from larva to fish, its eyes are initially located on each side of its head. However, during its first year of life, its body morphology undergoes a major change whereby its left eye migrates towards the right side of its head. It then swims with its blind side facing the sea bottom.


In the warehouse today is locally caught John Dory. This fish gets its prey by stalking other fish. It usually eats cuttlefish, squid , sardines, and schooling fish. Its firm textured white flesh is moist and flaky with a low fat content.




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

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