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Monday, 10 Jun 2019




Rockfish are a lean fish and have a mild, sweet flavor with a nutty accent. The flesh has a medium-firm texture with medium sized flakes. Firm texture is similar to a Snapper



These super fresh fish are from the Carolinas. The lean, firm flesh has a sweet, mild flavor similar to swordfish. It has large, moist flakes. Mahi is great on the grill or for a taco.



Lean fish with mild, sweet tasting white flesh, large flakes and a firm but tender texture. Bake, grill, poach, saute and steam. Best to cook Halibut to an internal temp of about 125°



Local Mirror Dory aka John Dory is an amazing fish to eat. Sweet and mild like a sole or fluke, filets are long and flat too. A bycatch so please take them while you can as they are not always available.



Gorgeous Swordfish in the house. Running strong. Moist, flavorful with a sweet taste. It has a great oil content and a firm, meaty texture. Grill it as a steak, cube it for kabobs or slice it thin for a crudo.

Barton Seaver’s New Online Educational Program Promotes Seafood Literacy

June 4, 2019 - On 5 June at 1 p.m., a live-webcast introduced “Seafood Literacy with Barton Seaver: Knowledge & Technique from Sea to Plate,” the latest effort by the professional chef and seafood sustainability advocate. Powered by Rouxbe, a leading online  culinary school, the new program is designed to give students a set of core competencies related to the seafood industry and preparing seafood in the kitchen. Aimed at professional cooks, the program starts from the bottom with the basics of sustainability and catching seafood, and works its way up to cooking at a professional level. The course is  artnered with the American Culinary Federation, James Beard Foundation, National Fisheries Institute,

NOAA FishWatch, Seafood Nutrition Partnership, and Beaver Street Fisheries, which all assisted in producing the program. The goal, Seaver told SeafoodSource, is to fill a void in the traditional culinary education system, which often overlooks teaching how to cook and source seafood. “Given that seafood is a category of lower utilization and customer  xpectation than land animal proteins and now even vegetarian cuisine, the unique skillsets needed to be applied to seafood are simply not demanded by the traditional culinary industry,” Seaver said. “Thus, they’re not focused on in the training to the full degree they could.” Typically, he added, a culinary program is going to focus on terrestrial proteins to an exhaustive degree, but barely touch the surface of the seafood industry. “In post-secondary degree programs, a student will learn the difference between strip steak and ribeye, and filet mignon, and delmonico, and braise cuts and dry cuts … and then they will typically use a piece of salmon to learn how to sauté,” Seaver said. “That nuance of seafood literacy isn’t embedded in the culinary education process.”

The original vision for the program was small; perhaps a YouTube series on cooking. But after meeting people at Rouxbe, which has trained hundreds of thousands of cooks in 180 countries, the program was elevated to a full, comprehensive educational program. “They took our vision and made it so much better than anything we ever imagined,” Seaver said. The new program is intended to fill the gaps in traditional culinary education by offering a full set of videos, information, and interactive tasks that educate each student on everything from how to use all the parts of a fish effectively to what bycatch means for

The core competencies of cooking seafood come through a set of video lessons that are separated into six units, broken down into various tasks. Students going through the course will learn how the cooking techniques they likely have already encountered will apply to seafood in different ways, how seafood is caught, and how to effectively purchase seafood. After watching videos students will then do quizzes, answer writing prompts, or even create their own dish and upload a photo that will be reviewed by one of 27 professional chefs on staff. “We are not prescriptive in anything we teach in this, we are creating context and competence through which users will be able to make informed decisions, using any of the tools that they find most relevant,” Seaver said. Throughout the creation of the new lessons, part of Seaver’s goal was to make sure that each piece was valuable to both seasoned chefs and the “front-line” cooks doing prep-work and high-volume cooking. “It’s meant to talk to a very well-educated chef as well as to an ESL employee watching this on the subway on the way to work,” he said.

Making sure a breadth of the industry can get value out of the program is important, Seaver said, because the head chefs and leaders in a kitchen won’t pursue an innovative seafood dish if their staff doesn’t have the knowledge and skill to create it. “If they don’t have skilled labor to pull off their inspiration, it will remain a category fraught with trepidation,” he said. “It’s not the chefs that are the drivers, it’s the sous chefs that are purchasing, and the line cooks that create the ceilings or the limitations of what the chef thinks is possible.” Educating the workforce, he said, makes it more likely that a restaurant will carry a seafood dish as staff will have the skill and the knowhow to both create the dish itself, and source the seafood that it needs. More seafood in restaurants means more consumers in the U.S. are likely to encounter it, which in turn is an opportunity to promote
seafood and expand consumption.

“With 70 percent, plus minus, of seafood in America eaten out of the house, culinarians are uniquely responsible to enable greater seafood consumption, and to promote it,” Seaver said. “And that 30 percent that’s eaten within the home also has incredible room to grow through competency and confidence in the retail sector.” Seaver’s overarching goal with the new seafood literacy program is more than just educating cooks and chefs, it’s increasing the consumption of sustainable seafood to ensure the health and well-being of both the oceans and the people eating food from them. With the last 40 years showcasing how narrative can be important in promoting new food trends – Seaver pointed out the rising dominance of heirloom vegetables and farm-to-table as examples – showcasing the narrative of seafood through educated restauranteurs and chefs is a nobrainer in terms of promotion.

“Following the logic and the sex appeal of both of those trends, the next culinary horizon is actually below the horizon, underneath the water,” he said. “This is not evangelizing seafood, its evangelizing the culinary qualities of seafood and the narrative of the men and women.”

Environmental Groups File Federal Suit To Stop California Longline Fishery

June 6, 2019 - Two environmental groups filed a lawsuit against the administration of U.S. President Donald Trump on Thursday, 6 June, claiming it used a “backdoor maneuver” to permit a new longline fishery off the California coast. In a statement, the Center for Biological Diversity and Turtle Island Restoration Network said NOAA Fisheries did not comply with the Endangered Species Act when it approved the longline fishery last month. The fishery will consist of two fishing vessels utilizing lines with numerous hooks that stretch for miles to catch tuna and swordfish. The groups fear endangered species such as Pacific leatherback turtles will end up caught in some of the hooks and potentially die from the interaction. Scientists believe those leatherbacks could become extinct within two decades. “The failure of the Fisheries Service to comply with environmental laws in issuing the Permit diminishes leatherback sea turtles’ slim chance to defy predictions of extinction,” the complaint, filed in the Northern District of California, states.

Officials issued the permit even though NOAA Fisheries banned longlines 15 years ago. “This is basically the same fishery the agency outlawed 15 years ago, and the same agency is using a backdoor maneuver to get the fishery reopened,” Turtle Island Restoration Network Executive Director Todd Steiner said in a statement. Last month, the California Pelagic Fisheries Association issued a statement heralding NOAA Fisheries’ move, claiming stocks of swordfish and tuna are abundant in the federal waters, and the permit would help America curb its seafood trade deficit. “NOAA’s decision is a huge win for American
fisheries, fishermen and ultimately, the environment,” said Dave Rudie, owner of Catalina Offshore Products and President of the California Pelagic Fisheries Association. “It will greatly benefit San Diego and southern California and our consumers as well.”

The permit prohibits fishing within 50 miles of the coastline or any offshore island. NOAA Fisheries also requires the vessels to use a variety of mitigation techniques to limit interaction with turtles, birds, and marine mammals.