–Monkfish is often compared to lobster meat, monkfish is known for its huge head and mouth, and its tight, meaty white flesh. A French cuisine favorite, it’s now becoming popular in the US. Of the monkfish, only the tail is edible. The flesh is bright white, lean and mild-tasting. Its lean flesh tends to dry out if overcooked, so generally prepared in soups and stews, but is very versatile in a number of methods. It has a unique flavor and texture, but if unavailable can be substituted for snapper, seabags, halibut, mani or sea scallops.
We are bringing in several different fish from the Pacific Ocean. Baja Rock Crab Claws, Gold Spot Seabass, Vermillion Rock Cod, Baja Sculpin, Tarakihi to name a few. Contact your sales rep for pricing and availability.
At this time there are no commercial vessels fishing from Texas to Louisiana which are our main areas to source this product. As a substitution we are flying in 1-2lb whole pacific snapper that can be used for the whole fish presentations. We are also flying in Lane Snapper out of Costa Rica- this can be both a skin on or off fillet.
Arctic Char is a unique strain of saltwater char sustainably farm-raised in Iceland. Often compared to salmon and trout, Arctic Char has a distinct, sweet buttery flavor and firm pink flesh that sets it apart from other fish on the market. We get this in twice a week; ask your sales rep for more info.
We have a great selection of oysters this week. Make sure you are on our East Coast oyster list that we send out every week. We have access to several varieties each week. Chincoteague Salts are a great choice for the month of August and September.
Murder Point Oysters are out of Porterville Bay in Alabama near what was once called Myrtle Point. Legend has it that a dispute over an oyster lease in the area lead to a fatal fight. In 1927, locals renamed the area Murder Point and the rest is history. Murder Point oysters are the product of an off-bottom, intensive aquaculture. Australian Longline cages are used to grow and nurture Murder Point oysters throughout the growing season. This off-bottom method allows the oysters to move up and down in the water column, allowing them to be flavored by different pressures, temperatures, and food sources.
The farm in Palacios didn’t have any damage due to the storm but they are currently out of power and only one worker who can get to the farm. Once they get power they will begin harvesting. Lane Snapper fillet is the best sub at this point.
This salmon is All Naturally raised; Antibiotic Free, Chemical Free, Preservative Free, and Hormone Free. The feed is comprised of all natural and sustainable resources. And unlike other farm raised salmon Wild Isle Salmon is raised in the open ocean of the Shetland Islands, and not in a Loch or Bay like other farms raised salmons.
This product is sourced from Rockport to New Orleans. All areas are currently unfishable. We may see some product from Hackberry, LA by the end of the week assuming the storm continues its North Easterly track. Same as redfish- Lane Snapper fillet is the best sub so far. I think that black drum will bounce back quicker than both Redfish and American Red Snapper.
Rainbow Trout is continuing to experience a slowdown in production at the farms. Availability is limited, as we are being shorted by the farms. Some of this is due to summer months, along with decrease in egg production. The Ruby Trout farms have also started to see a slowdown due to a decrease in egg production. Frozen trout is another alternative. Get with your sales rep for pricing and availability.