Wild Edibles Newsletter 9-30-2013

Good Morning chefs and buyers,

In the warehouse this morning we have Cobia. This fish is delicious and agreeable to basically any method of preparation. The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of a coho salmon, making for a moist flesh.

Sea Trout from Long Island just came in this morning. These have the best flavor of all trout, they are prepared the same way you would a salmon and have excellent flavor as well as texture.

Also in the warehouse this morning from Florida is Grouper. They are a member of the Sea Bass family and are found in warm tropical temperatures worldwide. Due to their preferred habitat around coral, groupers are primarily accessible by hook and line.

Locally caught Black Sea Bass are back in the warehouse today after last week spotty appearances. These fish weigh between 2-4lbs each. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.





Golden Tilefish is available as well these fish are usually found in sandy areas, especially around coral reefs. Tilefish is a mild tasting white fish that mostly feeds on shrimp and crab.


You can see and you can listen, but you have to have moments in which you feel.

Mike Krzyzewski


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

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Wild Edibles Newsletter 9-26-2013

Good Morning chefs and buyers,

In the warehouse today we have fresh sardines from Portugal. The term sardine was first used during the early 15th Century and may have come from the Mediterranean island of Sardinia. Fresh sardines are often grilled, pickled, or smoked they also can be preserved in cans. They are rich in vitamins and mineral as well.

Very exciting news we have Razor Clams are coming into the warehouse tonight. Razors also known as bamboo clams, is a large species of edible marine bivalve mollusk. These razor clams can be found anywhere between Maine and South Carolina as well as in Europe.

Today we have beautiful east coast Halibut from Nova Scotia. Halibut is distinguished by its flat shape and strange appearance due to the appearance of its eyes. On the right side when the Atlantic Halibut changes from larva to fish, its eyes are initially located on each side of its head. However, during its first year of life its body’s morphology undergoes a major change whereby its left eye migrates towards the right side of its head.
The fish then swims with its blind side facing the sea bottom.

Of course the ever popular Wild Striped Bass is in the warehouse today. This fish has a very clean and mild flavor with meat that has a firm texture. Wild Striped Bass is pretty much a staple on every restaurant’s menu please plan accordingly.





Be yourself, who else is better qualified.
-Unknown

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

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Wild Edibles Newsletter 9-25-2013

Good Morning chefs and buyers,

In the warehouse this morning we have Cobia. This fish is delicious and agreeable to basically any method of preparation. The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of a coho salmon, making for a moist flesh.

We also have beautiful local Mahi-Mahi in the warehouse today. Mahi also known as Dolphin fish is a surface dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worldwide. Mahi is a lean fairly firmed meat fish with a sweet and mild to moderate flavor. Mahi Mahi means very strong in Hawaiian.

Another great fish in the warehouse today is Golden Tilefish from Massachusetts. These fish are usually found in sandy areas, especially around coral reefs. Generally shallow-water fish, tilefish are found at depths of 50-200 meters in both temperate and tropical waters. Tilefish is a mild tasting white fish that mostly feed on shrimp and crab. Its flavor is sweet and similar to crab or lobster.

Sea Trout from Long Island just came in this morning. These have the best flavor of all trout, they are prepared the same way you would a salmon and have excellent flavor as well as texture.






My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

Jacques Pepin


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

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Wild Edibles Newsletter 9-24-2013

Good Morning Chef’s and Buyers,

The rare skate cheeks are back in house today!
These are always in high demand so they will be
sold on a first come first serve basis. DO NOT
PASS ON THESE! They are roughly a bit bigger
than the size of a U-10 Scallop, perfect portion
sizes. It is a moist fish with a firm texture.

Beautiful colored Coho Salmon in house today,
this fish has a firm and slightly milder taste
when compared to the sockeye salmon. Wild
Coho is delicious grilled, baked, cooked, fried or
smoked.

Introducing the rarest oyster in the world, The
Belon Oyster! Should need no Introduction, but
these are considered the best oysters in the
world because of their unique taste. Considered
the most intense and overwhelming experience
you will receive from any oyster, only if you are
lucky enough to get your hands on some.

Columbian River King Salmon will not be here
for long, some think these are the very best
King Salmon on the planet, because the river is
so long and the fish need to store up a lot of oil
in order to make it all the way up river to
spawn, in other words AMAZING FISH!

Massive Swordfish just in this morning, they
have a mildly sweet flavor and a moist, meaty
texture with moderately high fat content.

We also have beautiful Mahi-Mahi from
Massachusetts in the house. Mahi-mahi also
known as Dolphin fish is a surface dwelling rayfinned
fish found in off-shore temperate,
tropical and subtropical waters worldwide.
Mahi is a lean fairly firmed meat fish with a
sweet and mild to moderate flavor. Mahi-Mahi
means very strong in Hawaiian.


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

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Wild Edibles Newsletter 9-23-2013

Good Morning Chef’s and Buyers,

Sea Trout from Long Island just came in this
morning. These have the best flavor of all trout,
they are prepared the same way you would a
salmon and have excellent flavor as well as
texture. The sizes are currently roughly 4-6 lbs
fish.

Locally caught off the Montauk Coastline, Our
Wonderful Jumbo Black Sea Bass, these fish
weigh between 2-4lbs each. This fish has a
mild, fresh, somewhat delicate flavor and a
tender but firm texture.

Red Grouper is in the Warehouse from Florida.
Grouper is a member of the Sea Bass family and
are found in warm tropical temperatures
worldwide. Due to their preferred habitat
around coral, current sizes are ranging from 5-8
lbs.

Red Snapper is lean and Moist, with a sweet,
mild but distinct flavor. The texture of snapper
ranges from soft to firm- it is the firmer fish that
are perfect for grilling. Found worldwide,
snapper is among the best fish to eat.





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

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Wild Edibles Newsletter 9-19-2013

Good Morning chefs and buyers,

In the warehouse this morning we have Cobia. This fish is delicious and agreeable to basically any method of preparation. The sweet, richly flavored meat is firm with a nice flake. The oil content is similar to that of a coho salmon, making for a moist flesh.

If you are looking for a choice of wild fish, then look no further than the Wild King Salmon. These are the largest and top-of-the-line among pacific salmon species. Wild King Salmon have pronounced butter with rich flavor and can be enjoyed in a variety of ways.

The octopus inhabits many diverse regions of the ocean including coral reefs, spelagic waters, and the ocean floor. They have numerous strategies for defending themselves against predators, including the expulsion of ink, the use of camoflauge and deimatic display their ability to jet quickly through the water, and their ability to hide.

Anchovies are a family of small, common salt-water forage fish. Anchovies are usually classified as an oily fish. The species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12 °C (54 °F). The anchovy appears to spawn at least 100 kilometers (62 mi) from the shore, near the surface of the water.

If life were fair, Elvis would be alive and all the impersonators would be dead.
-Johnny Carson

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

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Wild Edibles Newsletter 9-18-2013

Good Morning chefs and buyers,

A nice addition to the Maine oyster scene, Weskeags hail from the Weskeag River in South Thomaston. Grown in staked bags to protect them from the striped bass that fill the river (and can eat oysters up to two inches in size, shell and all), Weskeags have that ultra-briny Maine flavor profile, with a little something unusual behind the salt–a savory miso soup kind of taste, all kelp and smoky dashi.

Fresh Sturgeon just arrived at the warehouse this morning. Sturgeon is a good fish to recommend to red meat or chicken eaters because of its “solid texture”. A great option for fish tacos or the flesh can be baked, fried, grilled or sauteed.

Mahi Mahi also known as Dolphin fish is in the ware house today. This fish is a surface dwelling ray-finned fish found in off-shore temperate, tropical and subtropical waters worlwide. Mahi is a lean fairly firmed meat fish with a sweet and mild moderat flavor.

Also we have beautiful 16/20 fresh gulf shrimp in the warehouse which is always a favorite for our customers. These shrimp are perfect for marinating, breading, and grilling.






"It was a fish I bought at the market with vegetables from the garden," he said. "You need a good gardener and a good fisherman. The cook is not required." ... Alain Ducasse


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

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Wild Edibles Newsletter 9-17-2013

Good Morning Chef’s and Buyers,

Today We have Black Fish from Long Island.
Black fish 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. Black Fish
have a relatively firm white meat, which makes
it ideal for a variety of preparation methods
including fish stews and chowders.

Wild striped bass has a more pronounced taste
and a coarser texture than farmed striped bass,
which has a more delicate, slightly sweet flavor.
Striped bass have light-colored flesh with firm,
large flakes.

The rare skate cheeks are in house today! These
are always in high demand so they will be sold
on a first come first serve basis. DO NOT PASS
ON THESE! They are roughly a bit bigger than
the size of a U-10 Scallop, perfect portion sizes.
It is a moist fish with a firm texture.

Tile Fish! Their diet of crab and shrimp, etc. give
them a firm but tender white meat with a
delicate sweet flavor. Extra lean fish. “if you
love lobster, you’ll like tile fish”

Wild Edibles

740 Barry Street Bronx, New York 10474

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

www.wildedibles.com

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Wild Edibles Newsletter 9-16-2013

Good Morning Chef’s and Buyers,

Red Grouper is in the Warehouse from Florida.
Grouper is a member of the Sea Bass family and
are found in warm tropical temperatures
worldwide. Due to their preferred habitat
around coral, Groupers are primarily accessible
by hook and line.

Beautiful colored Coho Salmon in house today, this fish has a firm and slightly milder taste when compared to the sockeye salmon. Wild Coho is delicious grilled, baked, cooked, fried or smoked.

Sea Trout from Long Island just came in this
morning. These have the best flavor of all trout,
they are prepared the same way you would a
salmon and have excellent flavor as well as
texture.

Sturgeon, also known as the “True Caviar King”,
it has a rich, high fat flesh that is very firm. The
flesh can be smoked, baked, fried, grilled,
“blackened”, poached or sautéed.






“If you hear a voice within you say “you cannot
paint” then by all means paint and that voice
will be silenced”.
Vincent Van Gogh


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


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Wild Edibles Newsletter 9-12-2013

Good Morning Chef’s and Buyers,

Red Snapper is lean and Moist, with a sweet,
mild but distinct flavor. The texture of snapper
ranges from soft to firm- it is the firmer fish that
are perfect for grilling. Found worldwide,
snapper is among the best fish to eat.

Locally caught off the Montauk Coastline, Our
Wonderful Jumbo Black Sea Bass, these fish
weigh between 2-4 lbs each. This fish has a
mild, fresh, somewhat delicate flavor and a
tender but firm texture.

Red Grouper is in the Warehouse from Florida.
Grouper is a member of the Sea Bass family and
are found in warm tropical temperatures
worldwide. Due to their preferred habitat
around coral, Groupers are primarily accessible
by hook and line.

Fresh Sturgeon just arrived at Wild Edibles
Seafood, Sturgeon is a good fish to recommend
to red meat or chicken eaters because of its
“solid” Texture. A great option for fish tacos or
the flesh can be baked, fried, grilled or sautéed.





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

Join us on Facebook!