Wild Edibles Newsletter 12-26-2013

Good Morning Chefs & 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.

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.

Bright Red Snapper ready to go for you today from Florida. As we all know the lean moist flesh with firm texture of this fish gives off a distinctive sweet and nutty flavor which makes it versatile for many flavor components.

Beautiful Sturgeon in from Florida. The Sturgeon has a very meaty firm flesh, ye it has a mild delicate flavor. It is the “Steak” of seafood due to its firmness when cooked.







“After climbing a great hill, one only finds that there are many more hills to climb.” - Nelson Mandela


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

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