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
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