Wild Edibles Newsletter 5-15-2013

Good Morning Chefs and Buyers,

Today 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.

We also have fresh sardines from Portugal in the house. The term “sardine” was first used English during the early 15th century and may come from the Mediterranean island of Sardinia. Fresh sardines are often grilled , pickled, or smoked, or they are preserved in cans. They are also rich in vitamins and minerals.

Wild Striped Bass season is in full swing right now in Virginia. This fish has a very clean and mild flavor with meat that has a firm texture. The price will keep coming down once more states are open and the warm weather is here to stay.

Also in house is Pike from The Great Lakes. This fish is a voracious predator which consumes three to four times its weight during the course of the year. Their diet includes crayfish, frogs, small mammals, birds and anything within its reach.



Uni production for the next couple of months will be coming out of Chile not Maine. Please plan accordingly when ordering since it will take an extra day to get here.

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

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