WILD EDIBLES SEAFOOD UPDATE

Good Monday Morning Chefs and Buyers,

Our friends from the eastern coast of Florida sent us some spot on Pompano (Trachinotus carolinus).  The Pompano's flesh is on the oily side and looks white and opaque with a rich but mild flavor.  Some speckled sea trout arrived in this morning from the North Carolina.  Virtually the same as the sea trout, this southern weakfish is not around all that often so please give it a try.  Local John Dory is showing up this week in really nice shape. 

 

We have received a shipment of beautiful scorpion fish and New Zealand seabreams or pink snapper.  Chilean Turbo is a good menu choice because the fish is stellar and available on a regular basis.  Wild Striped bass looks like it will come down in price as landings in Maryland and Delaware are up.  We pulled in a ridiculous double marker, this swordfish is absolutely perfect. 

Dr. Rumack: Can you fly this plane, and land it?
Ted Striker: Surely you can't be serious.
Rumack: I am serious… and don't call me Shirley.

Rest In Peace- Leslie Nelson, From Airplane.

Have a great week,

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Happy Thanksgiving Chefs and Buyers,

 

Wild Edibles will be closed Tomorrow Thursday for the Thanksgiving holiday, we will be open for business as usual Friday for the rest of the weekend.  We have a shipment of Blackfish due in from Long Island on Friday, we also have some sturgeon arriving.  Expect Swordfish, Tuna, and, Nantucket Bays to be tight for the weekend.  We will update you on our weekend specials when we return on Friday. 

 

"Thanksgiving Day is a jewel, to set in the hearts of honest men; but be careful that you do not take the day, and leave out the gratitude."  ~E.P. Powell

GOBBLE GOBBLE,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Today we reeled in gorgeous gray tile from the outer banks North Carolina, this fish is super firm with bright red gills.  This sweet tasting fish is similar to the tautag which seems to be hiding this week.  Chilean Turbot has arrived for the week and is brimming with meaty flesh.  Local John Dory has showed its face this week, sized 2-5lbs the filets portion out perfectly.  We have found a great new supplier of west coast uni, this product is sweet tasting and now the availability is much easier to work with.  Nantucket bay scallops are really looking great about now, sweet in flavor this could be a great treat for the Thanksgiving holiday. 

 

The price of wild striped bass is beginning to come down a bit as we start to pull in larger fish from Delaware.  Hopefully this trend continues.  Halibut price is up and we don't see and signs of it easing in the immediate future.  Tuna is and has been an issue for the last two weeks or so.  Fish are proving hard to find driving costs way up.  We expect tuna to remain high for the upcoming week or so until a large haul of Atlantic fish is brought in to drive the price down. 

 

We also have: New Zealand pink snapper, Grouper, stone crab claws, escolar, and, black seabass.

"Food should be fun."
Thomas Keller

 

Bye for now,

 

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

The local John Dory is a cousin to its Australian counterpart, a white firm flesh that is a tad delicate with a sweet flavor.  This bycatch is a true delicacy when available, jump on this fish quick because we will not have it for very long.  We have some golden tile from the grand banks, trigger fish from Florida, and, black grouper.  We got a shipment from our friends down under of Scorpion fish and New Zealand pink snappers.  The sizing on stripe bass seems to be getting a little larger which helps the yield percentage.  We are pulling in 10-14 lb fish from Maryland and some local fish as well. 

 

Wild Edibles will be closed Thursday for Thanksgiving. We will reopen for normal Friday deliveries. 

 

"Don't sweat the petty things and don't pet the sweaty things."
George Carlin

Thank you,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Unfortunately we were hit with some market shortages this week.  Swordfish and tuna boats have been hauling in lackluster catches, supply remains tight on number 2 and swordfish moving into the weekend.  We received a shipment of halibut from the west coast this morning, the season has ended meaning the fish will be very tight moving forward. 

 

Good news is we got some NJ black bass that is stone cold ridiculous, the fish showed up in rigor but the price is up.  We have some great golden tile from NC, and some escolar that is very firm and oily.  Today we are having a weekend special on Grouper for $5.50 a lb.  Florida snappers are very pretty this week, catches on the eastern end of Florida are yielding great fish.  Sardines landed from Portugal absolutely shining and smelling like a breeze off the European Atlantic.  

 

 "Do you want to be safe and good, or do you want to take a chance and be great?"
Jimmy Johnson 

Enjoy the weekend,

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Today we have sourced some local John Dory, this fish is gleaming and is well priced for food cost.  Golden Tile has arrived from the outer banks with cherry red gills, the fish are sized 3-8 lbs.  Massachusetts Monk liver look great for all you liver fans.  Fresh Italian anchovies landed today, larger than whitebait but smaller than sardines these little guys are a real Mediterranean treat.  We have received a shipment of gorgeous east coast halibut, the fish is pricey but in rigor quality.  Tuna continues to be tight, we have had number 1's but 2's remains tight. Rumor is that we have some Florida trigger fish arriving tonight, jump on that cause it wont last.  Wreckfish are here, try this grouper like fish for something local and eco-friendly. 

 

Also in the house: Blackfish, grouper, Nantucket bay scallops, turbot, corvina, and, sone crab claws. 

 

"I've learned that something constructive comes from every defeat."
Tom Landry

 

We bid you adieu,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

It seems to us that Blackfish are back for this week, we have brought in some R.I. tautog for your eating pleasure.  From just due north we have some Monk liver for those looking for something different.  Back by popular demand are the Maine rock crab, this little buggers have large claws full of succulent sweet meat.  North Carolina has endowed us with some sustainable stonebass or wreckfish that is firm, has bright red gills, and, of course a monster head.  Scorpion fish is a real treat this week from Australia.  Halibut has proved very difficult to source this week as the west coast has dried up and the east yet to produce much product.  Our next shipment of Halibut is due in Thursday but price will be up. 

Other specialties include: Nantucket bay scallops, Stone crab claws, grouper, wild striped bass, turbot, and, bluenose bass. 

 

"Don't be a spectator, don't let life pass you by."
Lou Holtz

Farewell,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Today's fish arrived looking stellar as always, we got a shipment from New Zealand that was really exquisite.  The Australian Bluenose Bass is a sustainable seabass found in the Pacific and Indian oceans, mainly off New Zealand and south Australia.

The flesh is firm textured, medium colored, turns opaque when cooked. Bluenose meat is moist and succulent, similar to grouper.  We brought in some more Baja scorpion fish because it was such a hit last week we had to give it another shot. 

 

On a more local note we have found some tile, wild striped bass, wreckfish, black drum, Nantucket bay scallops, and, stonecrab claws. 

 

"An acre of performance is worth a whole world of promise."
Red Auerbach

 

Until Tomorrow,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Update

Good Morning Chefs and Buyers,

 

Today we have brought in some American Green Eels, we are aware that they are a tad unsustainable but they are still alive and ready to be peeled.  This local green eel has a firm white flesh that is mild tasting.  Give it a try because we hardly ever bring it in.  On a greener note we have some really nice long line local albacore tuna, pale in flesh and perfect for the grill.  We tracked down some black drum fish from New Jersey, moderate in flavor this fish is a prize particularly for southern anglers.  The flesh is perfect for sauté or broiling, black drum has a low oil content.        

 

We have had some issues with Lobsters for the weekend, High winds up the coast have effected the fisherman as the coast guard urged boats not to go out.  This has effected items like tautag, tile, and, squid.  We will be able to source some of these products but prices might be effected. 

 

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."
- John F. Kennedy

Thank you to all veterans,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

The Nantucket bay scallop is truly the nectar of this small island.  When the summer crowds leave with sweaters tied around  their necks, the scallop fisherman prepare for what they have been waiting on for 200 days.  These are truly gems of the "local seasonal sustainable" cuisine.  A perfect combination of texture and sweetness, this scallop can be eaten raw or lightly sautéed to perfection.  Larger than an average bay scallop (30-40 per lb) Nantucket's have opened the season producing a truly stellar product.  Although the price has remained high to start the season we are beginning to see an ease as of late. As the season progresses this New England prize will become a more affordable option for your menus.  While we talk about scallops we should mention the live 10-20 sea scallops from NJ that arrived in the Shell today.  We have pulled in some delicious little whitebait that's great for a quick fry.   

 

Striped bass are arriving in two sizes, 5-8lbs and monsters 25-30lbs, they are running a bit high in price this week but the quality makes up for it.  Red Drum landed from North Carolina, Wellfleet oysters are due in tomorrow, as are more sardines. 

 

 

"Fall seven times, stand up eight."  ~Japanese Proverb

Thank you,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Today we would like to respond to the issue being raised regarding the abundance of small scallops.  Sea scallop surveys are finding a drop in biomass in the mid-Atlantic states, in large part due to the now-depleted status of the Elephant Trunk Area of New Jersey and Delaware as well as a overall depletion in the region in general.  This area is responsible for the bulk amount of our nation's scallops.  A true U-10 scallop can take up to 7 years to reach their desired size.  Due to fishing practices of dredging many areas have been closed to allow stocks to recover. 

 

In fishing news lately New England Fisherman have been outraged at federal regulators for overstating different fishing "crisis".  Regulators have set strict guidelines and catch limits for species that may not be in danger according to fisherman.  At the heart of this argument are the scallop beds off of Georges Banks.  Scallop fisherman have been itching to get there hands on these bed's that have been closed since 1994.  Further enraging fisherman this week was a study released by researchers from the University of Massachusetts at Dartmouth regarding the Georges Bank.  The study found that scallops have grown "to fat" and are dying because of overcrowding.  Stocks have grown back and are falling victim to fisherman's inability to harvest.  This highlights the need for federal regulators to reexamine fishing quotas, especially in the east coast.  We wanted to stress that across the eastern seaboard true u-10 scallops are proving harder to get, Hopefully in upcoming months we will see some new regulations and more abundant scallops. 

 

We have some great Wild Striped Bass, Portuguese Sardines, East Coast Halibut, North Carolina Swordfish, Pacific Escolar, and Wahoo. 

 

When somebody tells you nothing is impossible, ask him to dribble a football.  ~Author Unknown

 

Michael Blackburn
Account Executive
Wild Edibles Seafood
Office: 718-433-4321
Cell: 914-649-9406

 

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Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

Today we have something special for you.  We reeled in some Baja Scorpion fish (Scorpaena)  from the pacific, caught by long line this bottom feeding fish is a true delicacy.  A mild tasting white fish this "little poker" is not a fish we see regularly, jump on this before it is gone...

 

Nantucket bay Scallop price is starting to come back down to reasonable levels, we should see the price hold if not continue to sink. Blackfish has arrived again, this time hailing from the Boston area.  Our shipment of Turbo is arriving tonight, if you use Turbot please let us know how much you will need as we can adjust our orders accordingly.  We have some stellar Opah racks, beautiful pink snapper, and, wahoo.  Medium sized stone claws arrived and are sweet and delicious. 

 

"Believe deep down in your heart that you're destined to do great things."
Joe Paterno

 

Until Tuesday,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

Once considered bait-robbing pests by lobster fishermen the Atlantic rock crab are now a valuable bycatch that is considered a Maine delicacy.  We have roped in some rock crab from a Lobsterman in Maine, resembling a "baby dungeness" these crabs make a sweet weekend treat.  The claw and leg meat from rock crab is pink with a sweet, delicate flavor, honestly the meat is quite similar to Dungeness.  Wait did we mention the best part??? There only $2.95!!!!  Check out the picture attached of a rock next to a dungeness.

We most give a shout out to the fisheries up in Boston.  Ladies and gentleman you truly out did yourself this time.  We were shipped some of the finest Monk, Cod, and, Mackerel.  We saw some glistening monk tails of all sizes, and, some head on cod that is super firm, filled with blood, and, simply awesome.  Check out the picture attached. 

New Zealand pink snapper are a bream that needs attention, we have a brand new shipment waiting to be plated.  Opah is another bright shining fish that needs to be paid attention to.  Others of note are some dayboat Gray Tile fish from N.C., New England Mackerel, Dayboat Long Line Halibut and Swordfish.  Geer up folks we have some insane fish for Saturday and SUNDAY!!!!!!!!!!!

 

Success isn't permanent and failure isn't fatal.
Mike Ditka

 

Be well,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers, 

 

Landing today from the outer bays of North Carolina are Red Drum fish (Sciaenops ocellatus).  This Cousin to the Black Drum is anglers prize and is not sought out for commercial fishing.  As a bycatch the Red Drum is a good sustainable alternative having little oil and a mild flavor.  Just like it's debut on Iron Chef this fish can by your weekends secret ingredient.  Today we have pulled in some true Nantucket Bay Scallops, this gem was born and raised in the chilly waters of ACK are a seasonal blessing so please take advantage.  Local Blackfish have been a surprise over the last month.  Quantities have been plentiful and quality has been ideal.  We have tracked down some true U-10 scallops from the deep blue waters of Maine. 

 

Our friends in the Pacific has shipped us some beautiful Opah again!!!  We have been thrilled with the quality of this fishery who has sent us New Zealand pink snapper, Coastal Australian Wahoo, and, long line Opah.   

 

We also have Razor Clams, Sardines, Corvina, Black Bass, and, Wild Striped Bass.

 

 "I pulled a hamstring during the New York City Marathon," David Letterman once reported. "An hour into the race, I jumped off the couch..."

 

Good luck to all you marathon runner and spectators,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyer,

Quick and brief today.  We pulled in some amazing still alive Peconic Bay Scallops, a rival to the Nantucket's this product is a true gem of the Atlantic.  Skate is in from some friends in New Bedford mass, this is gorgeous dayboat fish.  Seatrout has been around as of late and is a well priced alternative.  Also a steal this week is Local Albacore tuna.

 

Also available are Mahi Mahi, Wahoo, Wild Striped Bass, Jumbo Black Seabass, Sturgeon, and, Opah,

 

"Good, better, best. Never let it rest. Until your good is better and your better is best. "
Tim Duncan

 

Be well,

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

From due east and north we have sourced some great fish for you this Tuesday.  From our friends in Boston we have gotten some truly amazing Monk fish tails.  We have sizes ranging from 2 lbs. up to 6lbs.  In from Greenport L.I. are some 7-12 lb Wild Striped Bass, this local fish has bright red gills and firm flesh.  This price is up on bass but the quality remains stellar.  News from Nantucket is the vast majority of bay scallop beds are open and producing some a remarkable product.  We should start to see some arriving for the weekend with price starting high and slowly creeping back down.  East coast halibut has arrived and seems to be feeding well this season.  These fish are a tad bit chubbier than normal leading to a larger, thicker fillet.  We also have some smaller Alaskan Halibut for a bit more sustainable touch.    

 

Our tuna special is still active with number one's at $11.50, and 2+ at $9.50.  

 

Just a reminder that Wild Edibles will be open for deliveries on Sunday's, place your order at night as usual and we shall deliver the following day between 9am-2pm. 

 

"Change is such hard work."
Billy Crystal

 

Happy or Unhappy Election Day,

 

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113

Wild Edibles Seafood Update

Good Morning Chefs and Buyers,

 

Today we have a great special for you.  Our friend Patti in North Carolina has asked us to help her with some dayboat Tuna.  Apparently the boats are bringing in record amounts of fish.  She sent us 4000 lbs of beautiful dayboat Tuna number one and tuna 2++.  These fish are stellar and most fish are coming in between 50-80 lbs.  For the next few days we will be selling number one for $11.50 and 2+ $9.20. 

 

Also in today are more beautiful tautag out of Long Island, Pacific Corvina, Chilean Turbot, and we have some Maryland Striped Bass coming in tonight. 

 

Don't spend time beating on a wall, hoping to transform it into a door.
Coco Chanel

 

Until tomorrow,

Eric Morris
Account Executive
Wild Edibles Seafood
718-433-4321 EXT 113
201-665-6113