Wild Edibles Newsletter 1-31-2013

Good Morning Chefs and Buyers!

Wild Striped Bass is going to be in limited supply for the next few days. New York State Striped Bass season is closed and Maryland just recently closed its season. Maryland reopens on 2/1/13….. hopefully we will start getting in a fresh, new stock by 2/5/13.

Black Sea Bass is a great alternative to Wild Striped Bass. The Black Sea Bass is leaner, tastes mild and is slightly delicate. There are strict limits on Black Sea Bass to prevent overfishing in the Northeast. As an alternative we also have some beautiful Grouper available.

We have an assortment of nice products that came in from Florida. Aside from Fresh Frogs Legs from the Everglades and 16/20 Fresh Gulf Shrimp we have some gorgeous Red Snapper. Red Snapper fillets will be pinkish in color with some yellow tones in the meat. The cooked meat is sweet, lean and moist. A true American red snapper fillet will not curl when cooking.

Beau Soliel Oysters are farmed using floating trays in Miramichi Bay, New Brunswick. The only other oysters that are grown that far north are the Caraquets. Beau Soliels never touch the bottom and when the winter hits New Brunswick, the oysters are lowered further into the water to prevent icing. They have perfect white shells with black crescents. It takes four years to reach its 2.5 inch size. They taste like champagne which is why it pairs perfectly with any starter.

Give us a call at Wild Edibles to find out about our supply of finfish, shellfish, and other products available for you to purchase today!!!

“Why is it that when one man builds a wall, the next man immediately needs to know what's on the other side?” George R.R. Martin

Wild Edibles

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

Wild Edibles Newsletter 1-30-2013

Good Morning Chefs and Buyers!


Wild Striped Bass is going to be in limited supply for the next few days. New York State Striped Bass season is closed and Maryland just recently closed its season. Maryland reopens on 2/1/13 hopefully we will start getting in a fresh, new stock by 2/5/13.

Grouper comes from the warm waters off the southern coast of the US. They are known for their lean and firm flesh. Grouper has a mild yet distinct flavor …… as if it were a cross between a Halibut and a Bass !!!

The Nantucket Bay Scallops that came in today move when you touch them!!! That’s how fresh these little marshmallows are right now !! These are really some of the best we’ve seen all season. Get them now before the season is up !!!

From the coast of Kona, Hawaii, we have Farmed Raised Kampachi. Hawaiian Kampachi is a cousin of the Yellowtail and Amberjack. It has a clean, rich, but crisp taste, and a firm texture. It’s great for sashimi and ceviche.




We also have Halibut from Nova Scotia, Mahi Mahi caught locally, and our great collection of shellfish. Contact Wild Edibles to for more information.

“Rice is great if you're really hungry and want to eat two thousand of something.” Mitch Hedberg

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

Wild Edibles Newsletter 1-29-2013

Good Morning Chefs and Buyers!

Today our buyers really picked up some special items. They were on watch at the market all morning and brought back Fresh Halibut from Nova Scotia, American Red Snapper, Spanish Mackerel, and Golden Tile Fish.

This is our Golden Tilefish, it was caught yesterday and as you can see the color is perfect. Its gills are nice and red, you can see the clearness of its eyes and the flesh looks great. This fish will really cook up beautifully for you.

We still have some of those great Frog Legs from the Florida Everglades available. They are nice and tender. Any person who is a fan of these delicacies would love to buy these.

We also would like to further highlight our selection of clams. These are cockles pictured above. They are a tiny clam that is great for any pasta dish. These come to us in these burlap sacks.




Find out about what is available today and for the week by contacting us at Wild Edibles. We have these items and more available to you.

“Shy is the oyster, fervent is the clam, peaceful is the ocean floor rocked by the sands of time.” Bradley Chicho

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

Wild Edibles Newsletter 1-25-2013

Good Morning Chefs and Buyers!

We have some great seafood in this morning! We got lucky in the cold weather and bought up a couple of beautiful batches of Nantucket Bay Scallops. The season for Nantucket Bay Scallops run through the end of March, and no scallop found anywhere in the world is more highly prized than the unique Nantucket Bay Scallop. Roughly twice the size of the average bay scallop (30 to 40 vs. 60 to 100 per pound) and half the size of larger sea scallops, this shellfish offers the perfect combination of texture and sweetness, so much so that many fans eat them raw right out of the shells.

Wester Ross, in the northwest Scottish Highlands is wild, rugged and remote. This area is where we get our Organic Salmon. Natural attributes of the area of Wester Ross — such as the deep, sea lochs of Loch Broom, Loch Little Broom and Loch Cainard — have allowed the area to play an important role in the development of salmon farming. This proactive company is producing salmon in a more responsible and sustainable fashion. On top of that, their salmon has brighter color and deeper flavors than what we have experienced with other companies. Hand rearing, low FIFO ratings, under crowded pens, and attention to local habitats have made this company an all-star in our eyes.

Salt Aire Oysters are a small yet exceptionally deep cupped oyster from Prince Edward Island. The Salt Aire is a 2 ¾ to 3 ½ inch sweet, plump, and juicy treat. It’s perfect for any raw bar!





Unfortunately we won’t have Tuna #2 available for you this weekend. The supply of Tuna #2 just hasn’t been on par with our standards. Contact Wild Edibles to find out more about these items and what else we have over the weekend. Have a great service!

“Among famous traitors of history one might mention the weather.” Ilka Chase

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

Wild Edibles Newsletter 1-24-2013

Good Morning Chefs and Buyers!

At Wild Edibles our buyers picked up some great product this morning! We have more of that beautiful Swordfish that we had earlier this week. And Wild Striped Bass is plentiful and looking gorgeous. One of our buyers even scored with some Tuna #1 today.

As you can see in this picture the flesh is a shiny dark red. It’s as if there were raspberries buried under that skin. The flesh shows that this fish had a great diet out in the ocean until it was line caught. The only way you get it fresher than this is if you were on the boat itself!

 

This is our Tuna Cutter holding that exact Tuna. He is the person responsible for storing and caring for the wonderful tuna that comes your way.

 

Look at how shiny this Red Snapper is. The eyes and gills are nice and red. The skin looks shiny. This is really something you would want on a plate for your patrons!

Cortes Island Oysters come from Deep Bay located along the north-central coast of British Columbia. These are beach cultured oysters so they are raised along rocky, sandy bottoms that fight very rough tides making these oysters a “hard-shelled” oyster that is easy to open for any shucker. Inside these deep cups is nice, firm and meaty flesh, with a full body that has a sweet flavor with some brininess.

Contact us at Wild Edibles to find out more!

“The best preparation for good work tomorrow is to do good work today.” Elbert Hubbard

Wild Edibles

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



Wild Edibles Newsletter 1-23-2013

Good Morning Chefs and Buyers!

We are still out of Tuna #2. Sorry for the inconvenience. We are offering Tuna #2+ as a substitute.

This morning we brought in some new batches of Halibut from Nova Scotia, Red Grouper from Florida, Wild Striped Bass from Maryland and Head On Mahi-Mahi caught from local waters. We are fortunate to have a nice steady supply of quality fish in the warehouse and it is available to you this week.

We would like to highlight the quality of the Dry Scallops that we bring in. Dry Scallops are all wild and natural. They are not treated with any chemicals whatsoever. They are harvested directly from the ocean and shucked on deck. Dry scallops caramelize naturally during cooking to a golden brown color that is very attractive when serving. Dry scallops generally have a natural vanilla color. U-10, 10/20 sizes are available.

Skookum Oysters come from Little Skookum Inlet, the farthest capillary of Puget Sound in Washington. Being far from the sea and fed by Lynch Creek, the Skookum Oysters are not salty. During low tide the water empties into the Puget Sound revealing one continuous shellfish bed with exposed mud flats that are coated with green and brown algae giving these oysters its buttery flavor that has a lasting cucumber finish.


Contact us at Wild Edibles with your questions about what’s available for the upcoming weekend.


“There's only two people in your life you should lie to... the police and your girlfriend.” Jack Nicholson

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

Wild Edibles Newsletter 1-22-2013

Good Morning Chefs and Buyers!

We are unfortunately still going without Tuna #2. Our buyers have been on the lookout for great Tuna and after Tuna #1 and #2+ there is a significant drop off in quality.

However…. there are some great offerings that we have available starting with stellar Swordfish brought in by one of our buyers. Swordfish is great to work with because the meat is firm and it has a tasty buttery flavor to it. As you can see above the flesh is almost opaque white and it looks nice, oily, and tender. We know our quality and it really shows here in this photo.


   

We also have more beautiful fish from the market. On the left is Head On Mahi Mahi. These come from the Pacific off the shores of Guatemala. We don’t see them often with the heads on and it is a beautiful fish with excellent color! In the middle is the Escolar, whose flesh is a more buttery, oiler version of Swordfish. And to the right is a Farmed Sturgeon from Florida.

 


Tatamagouche Oysters

 Tatamagouche oysters are grown in Nova Scotia.   This brackish estuary is situated across the North Cumberland Strait from Prince Edward Island. It serves as an ideal location for the development of these unbelievable oysters. The flavor of Tatamagouche is characterized by a bright, sweet start that yields to a pleasantly briny finish. The meat possesses a slightly firm texture, and is large enough to not become lost in the shells.




Lobster Tanks

    

We want to show you a little bit about what is inside our new warehouse. After Hurricane Sandy we were chased into Hunts Point early and we never get to show off some of the things that go on here at Wild Edibles. Here is a photo of our Lobster tanks. We keep our Lobsters alive in temperature controlled saltwater… THIS WAY THEY COME TO YOU FRESH AND ALIVE!!!

           

Wild Edibles, Inc.

740 Barry Street, Bronx, New York 10474

P (718-860-1000), F (718-860-1015)

www.wildedibles.com