The trend of chefs butchering and utilizing everything from snout to tail reaches from coast to coast. Now we are seeing some amazing dishes from parts of fish that rarely see the plate. Michael White is serving sablefish collars at Marea in NYC. Yoshi Tome, owner of Sushi Ran in Sausalito, describes the Japanese delicacy monkfish livers as "very rich and creamy, but yet at the same time very light and delicate, feeling silky and velvety to the palate". When grouper fishermen came in from sea, they used to put the grouper cheeks aside for themselves; the cheeks are that good. We like no waste.
Things have gotten very challenging in the tuna world. US imports of treated yellowfin tuna fell almost 30 percent last year. The word from Indonesia, the Philippines and Vietnam, is that the fish are nowhere to be found. Moon Marine USA Corp. of Cupertino, CA is voluntarily recalling 58,828 pounds of imported yellowfin tuna that has been linked with an outbreak of salmonella. It has sickened more than 100 people in 20 states, federal health authorities reported Friday.
Our boys in Beaufort, NC have been steadily landing line-caught yellowfin, but high market demand has been forcing prices steadily higher. The lack of fresh yellowfin has pushed prices of 2+ loins above $15/lb. As spring turns to summer the fish will migrate north, and we will see steady supply landing in Montauk, NY. We are grateful that the well managed US fishery is allowing a sustainable yield, and that our chefs can serve a safe and delicious product.
Cardinals fans should join us on Tuesday afternoon at St Louis’s Sidney Street Café where we will be hosting an event along with Chef’s Collaborative, enjoying Bristol Bay wild sockeye and Florida wild white shrimp with a glass of wine. Promises to be delicious and fun.
Crawfish season is back in swing, and we are shipping live bugs from Natchitoches, LA. From Martha’s Vineyard, MA we are landing live scallops and beautiful steamer clams. A golden tilefish boat will be landing in Portland, ME this week, and will be shipping whole fish at a special price. Beginning next week we will be working with a mid-water trawler from Prince William Sound landing twice weekly at Seward with the famous Alaska side-stripe shrimp. These are the super sweet shrimp that the Japanese call ebi, and most of his catch will be headed for Asia. They can ship together with beautiful halibut, pacific cod, or trolled king salmon.
“Stick to American fisheries, and ‘wild caught’ is best,” Fox News quoted 'Deadliest Catch' Captain Keith Colburn. “When you start buying from overseas without the same health regulations, the quality issues can become scary. There are places that raise chickens above the fish pans, and use the excretions as a food source.” Yum.