Wild Edibles Newsletter 5-2-2013

Good Morning Chef’s & Buyers!

This morning our buyer was not able to secure Wild Striped Bass and Mahi Mahi.

Today we have beautiful black sea bass from Massachusetts. This lean fish has white flesh with a moderately firm texture, small flakes and a delicate flavor. This fish is great for any menu.





We also have amazing cod from Iceland this has been an important economic food group since the ( Viking period around 800ad) Icelandic cod is a firm textured fish with large flakes and has a mild sweet taste. This fish will be available throughout the weekend.

Softshell Crayfish, a rare treat straight from Louisiana, arrived here today.  With the arrival of spring comes crayfish season in the gulf, and the pattern of hard shell/soft shell Crayfish is similar to the Lobster molting process in Canada.  In early spring the crayfish are too fragile to be sold whole, so they are harvested for their tail meat.  The molting faze begins when water temperatures rise, just like in Maryland with Blue Crabs and Maine with Lobsters.  This period lasts just a few short weeks.  In this brief window the soft shell crayfish are harvested, frozen immediately onto trays of 2 dozen, and shipped to only a handful of purveyors nation-wide.


They are best treated like a soft-shell crab and are perfectly suited for a light dredge and a quick dip in the fryer.  Even just one piece as a garnish could escalate a gumbo or bisque to something truly spectacular.

Also tomorrow we should be seeing different varieties of soft shell crabs.  Please contact your Wild Edibles Sales Representative.

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

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