Monday, November 18, 2013

Wild Edibles Newsletter 11-18-2013

Good Morning chefs and buyers,


We have golden tilefish in from the Carolina’s. Tilefish is a mild tasting fish harvested from southern New England to the Gulf of Mexico. They mainly feed on crustaceans such as shrimp and crabs, and people often describe the tilefish’s sweet flavor to as similar to crab or lobster.




Also in the warehouse this morning is fresh Mahi from Guatemala. This fish has a lean flesh and a mild sweet flavor profile. Mahi is one of those fish that is wonderful just about any way you can think to prepare it from the simple to the complex. Minimal ingredients to multiple ingredients, subtle to strong flavors.





Spanish Turbot is back in house, turbot is a highly prized species(and often regarded as the best of the flat fish) with great flavor and firm white flesh. The texture is similar to halibut , but it has a slightly more pronounced “fishy” taste, so it requires very little to enhance the flavor. It retains plenty of moisture during cooking, preventing it from drying out.


Once again Wild Edibles takes the lead with being able to grab some Coho Salmon with the season winding down. Chefs need to be aware there is not much time left to take advantage. This fish is looking great today, the texture is firm with high fat content, the taste is pleasingly full of salmon flavor but slightly milder than that of the sockeye. Take Advantage now!!!



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


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