Wild Edibles Newsletter 12-26-2013

Good Morning Chefs & Buyers,

Spanish turbot is back in the warehouse , turbot is a highly prized species (and often regarded as the best of the flat fish) with great flavor and firm white flesh. The texture is similar to halibut, but it has a slightly more pronounced “fishy” taste. Therefore it requires very little to enhance the flavor. It retains plenty of moisture during cooking, preventing it from drying out.

Live Scallops need no introduction as to how delicious they are. The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed even by those who are not particularly fond of fish or shellfish. Once shucked expect a size of approximately a 10/20 scallop.

Bright Red Snapper ready to go for you today from Florida. As we all know the lean moist flesh with firm texture of this fish gives off a distinctive sweet and nutty flavor which makes it versatile for many flavor components.

Beautiful Sturgeon in from Florida. The Sturgeon has a very meaty firm flesh, ye it has a mild delicate flavor. It is the “Steak” of seafood due to its firmness when cooked.







“After climbing a great hill, one only finds that there are many more hills to climb.” - Nelson Mandela


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

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Wild Edibles Newsletter 12-23-2013

Good Morning Chefs and Buyers,

In the warehouse today we have local John Dory also known as St. Pierre or Peter’s Fish. This is an edible benthic coastal marine fish with a laterally compressed olive-yellow body which has a large dark spot and long spines on the dorsal fin. The dark spot is used to flash an “evil eye” if danger approaches. Its large eyes at the front of the head provide it with binocular vision and depth perception, which are important for predators.

In the warehouse today from Florida is beautiful red grouper. Grouper which is a member of the sea bass family are found in warm tropical temperatures worldwide. Due to their preferred habitat around coral groupers are primarily accessible by hook and line.

This morning we have Spanish turbot back in the warehouse. Turbot is highly prized species (and often regarded as the best of the flat fish) with great flavor and firm white flesh. The texture is similar to halibut, but it has a slightly more pronounced “fishy” taste. During the cooking process it retains plenty of moisture.

We also have Golden Tilefish in from the Carolina’s. Tilefish is a mild tasting fish harvested from New England to the Gulf of Mexico. They mainly feed on crustaceans such as shrimp and crabs. People often describe Tilefish’s sweet flavor similar to crab or lobster.





I hated every minute of training, but I said, 'Don't quit. Suffer now and live the rest of your life as a champion.' - Muhammad Ali


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

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Wild Edibles Newsletter 12-19-2013

Good Morning Chefs and Buyers,

We have a fresh batch of the popular skate cheeks this morning. Skate is a very unique and popular fish with white sweet tasting flesh and has cartilage frame rather than bones. Skate Cheeks are a really great tasting rare treat.

Great Sturgeon in from Florida. It has a mild delicate flavor. The Sturgeon has a very meaty firm flesh. It is the “Steak” of seafood due to its firmness when cooked.

Bright Red Snapper in from Florida. As we all know he lean moist flesh with firm texture of this fish gives off a distinctive sweet and nutty flavor which makes it versatile for many flavor components.

A Local specialty we're offering is Escolar. Also known as "White Tuna" Escolar is an underrated fish that only appears as a by-catch on Tuna boats. It can be cut in steaks and grilled to mimic the texture and taste of Swordfish, but it is also great prepared in a crudo or ceviche preparation.



“We are all in the gutter, but some of us are looking at the stars.” – Oscar Wilde


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

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Wild Edibles Newsletter 12-18-2013

Good Morning chefs and buyers,

We begin today with Fresh Sardines from Portugal. When fresh, small sardines have a delicate flavor while larger fish have a fuller, oilier flavor similar to anchovies but milder. In the US, most sardines are canned in oil or a sauce, smoked, pickled or salted. Today we offer them to you Fresh!

Making an appearance from Florida today is the red grouper. Which is a member of the sea bass family and are found in tropical temperatures worldwide. Due to their habitat around coral groupers are primerily accessible by hook and line.

A Local specialty we're offering today is Escolar. Also known as "White Tuna" Escolar is an underrated fish that only appears as a by-catch on Tuna boats. It can be cut in steaks and grilled to mimic the texture and taste of Swordfish, but it is also great prepared in a crudo or ceviche preparation.

We conclude with Albacore Tuna from North Carolina, which are not only flavorful, they're loaded with omega-3 fatty acids and when under 25 pounds, are low in mercury. Albacore is rich and mild, with a pleasant flavor and sumptuous mouth-feel; a little goes a long way. Try grilling albacore, or better yet, preparing and preserving a confit.


“Age is an issue of mind over matter. If you don't mind, it doesn't matter.” -Mark Twain

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

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Wild Edibles Newsletter 12-17-2013

Good Morning Chefs and Buyers,

Wild Striped Bass fresh in this morning from Long Island, the great looking dark striped skin crisps up beautifully when cooked and tastes great. The flesh cooks up white and moist and has a firm flaky texture.

Black Cod from British Columbia is a succulent white-fish with loads of flavor. Chefs love this fish because of its versatility in the kitchen and its flaky silky textured flesh. The moist white fish is loaded with Omega-3 oils.

Live Scallops need no introduction as to how delicious they are. The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed even by those who are not particularly fond of fish or shellfish. Once shucked expect a size of approximately a 10/20 Scallop.

Also in house is locally caught Blackfish which looks fantastic today. These guys are very abundant in the fall months so take advantage of them while you still can.





Have a great day!

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

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Wild Edibles Newsletter 12-16-2013

Good Morning Chefs and Buyers,

This morning we have Spanish turbot back in the warehouse. Turbot is highly prized species (and often regarded as the best of the flat fish) with great flavor and firm white flesh. The texture is similar to halibut, but it has a slightly more pronounced “fishy” taste. During the cooking process it retains plenty of moisture.

The ever popular Jumbo black sea bass is available for you today. With multiple states open right now there is plenty of black see bass to go around for everyone. Its tender mouthwatering flesh is fit for the most formal of occasions. Their white flesh is sweet and the skin is often left on to be fried or have it crispy

Also in the warehouse this morning is Mahi Mahi from Guatemala. This fish has a lean flesh and a mild sweet flavor profile. Mahi is one of those that is wonderful just about any way you can think to prepare it from simple to the complex.

In the warehouse today from Florida is beautiful red grouper. Grouper which is a member of the sea bass family are found in warm tropical temperatures worldwide. Due to their preferred habitat around coral groupers are primarily accessible by hook and line.





If I have affected someone in a positive way, that means a lot to me. -Bill Parcells


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

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Wild Edibles Newsletter 12-12-2013

Good Morning chefs and buyers,

Fresh Jumbo Black Sea Bass available today and you won’t believe the price!! Its tender mouthwatering flesh is fit for the most formal of occasions. Their white flesh is sweet and the skin is often left on and fried or crisped.

We also have Golden Tilefish in from the Carolina’s. Tilefish is a mild tasting fish harvested from southern New England to the Gulf of Mexico. They mainly feed on crustaceans such as shrimp and crabs, and people often describe the tilefish’s sweet flavor to as similar to crab or lobster.

Also in house is locally caught Blackfish which looks amazing today! These guys are usually abundant in the fall, we got pretty lucky to get these in the winter so take advantage of them while they are still coming in this good.

Making an appearance from Florida today is the Red Grouper. Which is a member of the sea bass family and are found in tropical temperatures worldwide. Due to their habitat around coral groupers are primarily accessible by hook and line.







“It is not in the stars to hold our destiny but in ourselves.” William Shakespeare


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

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Wild Edibles Newsletter 12-11-2013

Good Morning Chefs and Buyers,

Bright Red Snapper ready to go for you today. In from Florida we have all sizes. As we all know the lean moist flesh with firm texture of this fish gives off a distinctive sweet and nutty flavor which makes it versatile for many flavor components.

Also in the warehouse this morning is Mahi Mahi from Guatemala. This fish has a lean flesh and a mild sweet flavor profile. Mahi Mahi is one of those fish that is wonderful just about any way you can think to prepare it from simple to complex.

We have beautiful Razor Clams in from Main. Also called Jack Knife Clams their sweet flavor excels in almost any recipe calling for clams.

Great Sturgeon in from Florida, It has a mild delicate flavor. The Sturgeon has a very meaty firm flesh. It is the “Steak” of seafood due to its firmness when cooked.






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

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Wild Edibles Newsletter 12-10-2013

Good Morning Chefs and Buyers,

We have a fresh batch of the popular skate cheeks this morning. We should be able to please everyone this week. Skate is a very unique and popular fish with white sweet tasting flesh and has cartilage frame rather than bones. Skate Cheeks are a really great tasting rare treat.

People just can’t get enough of these Nantucket Bay Scallops, a fresh batch of Nantucket Bay Scallops in house. The meat is actually the abductor muscle with a creamy to pink flesh and elastic to the touch. Flavor is mild and sweet with the texture being firm and moist.

Live Sea Urchin available today. Sea Urchin has a rich, creamy with a slight sweet taste. It also has a briny slightly nutty flavor. The roe is also known to melt on the tongue and gives off an essence of the ocean in every taste.

Beautiful medium Stone crab claws in this morning from Florida. Stone crab claws are one of the most sustainable items you can offer due to the manner in which they’re harvested. Crabs are trapped and only one claw is taken from each crab then they are released. This gives them one arm left to survive in the wild and the time to regenerate a new claw for us to eat next season.




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

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Wild Edibles Newsletter 12-9-2013

Good Morning Chefs and Buyers,

This morning we have Spanish turbot back in the warehouse. Turbot is highly prized species (and often regarded as the best of the flat fish) with great flavor and firm white flesh. The texture is similar to halibut, but it has a slightly more pronounced “fishy” taste. During the cooking process it retains plenty of moisture.

The ever popular Jumbo black sea bass is available for you today. With multiple states open right now there is plenty of black see bass to go around for everyone. Its tender mouthwatering flesh is fit for the most formal of occasions. Their white flesh is sweet and the skin is often left on to be fried or have it crispy.

Cobia are pelagic and are normally solitary except during spawning, however they will congregate at reefs, wrecks, harbors, buoys and other structure. They may also enter estuaries and mangroves in search of prey. Cobia is distributed worldwide in tropical, subtropical and warm-temperate waters.

We have beautiful Razor Clams from Maine in the warehouse today. Razor clams have a firm texture, mild brininess and a mild clam flavor. They usually are cut into steaks, diced, ground to use in chowders, fritters, etc.,





“One good thing about music, when it hits you, you feel no pain.” - Bob Marley


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

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