Wild Edibles Newsletter 5-20-2013

Good Morning chefs and Buyers,

In the warehouse today for probably the last time is blackfish, which is also known as Tautog. They can be 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.

Today we have amazing turbot in from Spain. Turbot can be found in European waters from the Mediterranean and the North Sea to Iceland and Normandy. Turbot has white meat and a firm texture. Turbot is best prepared simply. The idea is to accent, and not mask its delicate flavor.

In from the market today is beautiful local Sea trout. This fish is also known as Weakfish is around salt water fish that is moderately lean has a moist flaky texture. It has a sweet mild flavor and can be broiled, fried, or baked. Sea trout is a good substitute for bluefish or haddock.

We also have farmed sturgeon from Florida. Sturgeon is a firm meaty fish perfect for on the grill ,poached or broiled. The farmed species has a mild and delicate flavor.





Opah hailing from Australia will be in our warehouse overnight for tomorrow’s orders. Please plan accordingly.


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

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