Good Morning chefs and buyers,
Spanish turbot is back in the warehouse , 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. Therefore 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. Please take advantage now!!
Live Scallops need no introduction as to how delicious they are. The soft fleshy texture and delicately mild sweet flavor of scallops are enjoyed even by those who are not particularly fond of fish or shellfish. Once shucked expect a size of approximately a 10/20 scallop.
Also in the warehouse this morning is Mahi 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 simple to complex.
Please be aware! Wild Edibles Seafood will be closed in observance of Thanksgiving Thursday November 28, 2013. We will reopen on Friday November 29 2013.
Things do not happen. Things are made to happen. -John F. Kennedy
Wild Edibles
740 Barry Street Bronx, New York 10474
P: (718) 860-1000 F: (718) 860-1015
www.wildedibles.com
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