SEAFOOD UPDATE 18-11-2019

To place an order or make an inquiry

Call (347) 590 8007

Monday, 18 Nov 2019

FOR ALL OUR BUYERS AND CHEFS:

GREAT FISH FOR THIS WEEK!

AMERICAN RED SNAPPER 2-4LB

American Red Snapper

Am Red Snapper is lean and moist, with a sweet, mild but distinctive flavor. The meat is pinkish, with yellow tones. Steam or bake it whole stuffed with fresh herbs. Skin crisps up well in a pan or on the grill.

DOMESTIC SWORDFISH CUTS

Swordfish

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.

JUMBO FLUKE

Fluke

Fluke filets are meaty with a sweet taste. Thicker fillets are great broiled, served herbed butter or are good for stuffing. Whole Fluke can be grilled or baked. Awesome for crudo.

JUMBO BLACK SEA BASS

Jumbo Black Sea Bass

Black Sea Bass has a mild, fresh, flavor and meat cooks up snow white. One of the best small fish to cook whole, as it has few bones. The fish holds together well and can be used in chowders and soups too.

A Tiny Thai Restaurant In Remote Greenland Serves Up Spice (And Whale Skin Soup)

November 13, 2019 - Suriya Paprajong remembers the day he first set eyes on Greenland. It was the middle of winter in 2001 and he had just gotten off a long plane ride from his homeland, Thailand, where the temperature was 104 degrees Farenheit. The temperature in Greenland was -43 degrees. Paprajong didn't have a coat. "It's very hard when we come to ... Greenland," he recalls. "It's a lot of snow. The body, it's like a shock." His first Arctic winter may have been a challenge, but 18 years on, Paprajong has built up a life in Greenland, including opening his own restaurant.

The Inbox Cafe: A Little Thai Corner, is an enormously popular restaurant in the remote town of Qaqortoq, in southern Greenland. It's a picturesque regional capital of 3,000 people. Solid-built houses, painted in vibrant hues of red, green and blue, dot the rocky hills overlooking the clear waters of a fjord. The restaurant, one of only two in Qaqortoq, shares a building with a shipping company at the end of the main port in town. The restaurant holds about a dozen wooden tables, each set with traditional Thai-style silk and reed placemats and ceramic serving dishes. A portrait of Thailand's King Maha Vajiralongkorn hangs on the main wall. The Inbox Cafe is more than a bit out of the way for visitors — there are no major roads in Greenland, so you have to take a helicopter or a boat to get to Qaqortoq. The cruise ships bring in customers during the limited summer months, but most of Paprajong's business comes from the locals.

Seven nights a week, the tiny kitchen at the Inbox Cafe is filled with the heady scents of
lemongrass, garlic and chili. Paprajong's wife, Siripen, juggles curries and noodle dishes on all four burners on the stove. A fresh-caught Arctic redfish, a flaky white fish found in the waters off western Greenland, bubbles in a deep fryer on one of the counters. Siripen says this fish will be served up with a curry sauce. "This one is Panang sauce," she says, but complains that she will have to use canned coconut milk. "In Greenland, no have coconut tree." 

Siripen says most Thai staples such as fish sauce need to be shipped in from Denmark, or brought back with them from their annual two-month vacation in Thailand. Getting some fresh ingredients, such as lemongrass and green papaya, can be tough, especially during the cold months. So they've learned to improvise. Paprajong says they've also modified some traditional Thai dishes to suit Greenlandic tastes, including reindeer and whale meat. "And skin of whale," Paprajong says. "It's called Mattaq; it's very good to make soup." Yak and muskox are cooked with soy sauce and chili and garlic. Paprajong says people in Qaqortoq like hot, spicy food. "They say Thai food is good for them when they are in wintertime. It's cold outside, they come to eat spicy food." The Little Cafe uses seal meat in
some of its dishes, but Paprajong says it's not something he would recommend to foreign customers.

Developing a taste for exotic meats has been part of Paprajong's evolution from the hot climes of Asia to the High North. It all started in the Thai coastal city of Pattaya, where he says he was a "champion bartender." One night in 2001, he was approached by a Danish man who offered Paprajong a job at his Thai restaurant in Greenland's capital city, Nuuk. Paprajong says it offered him a chance to make far more money than he was making in Thailand. Paprajong signed a two-year contract first, then asked his new boss, "Where is Greenland?" He joined a small community of Thais — less than 200, according to recent figures — who found have their way to Greenland for work. Greenland's population is sparse: There are only about 56,000 people on the island, which is a self-governed territory of Denmark.

In 2008, Paprajong made his way to Qaqortoq to work at another Thai restaurant. When it closed two years ago, he opened the Inbox Cafe. Paprajong says he loves Qaqortoq – its beautiful, if frigid, environment and the people, who have nicknamed him the Thai Eskimo. All of his immediate family are with him, including two daughters, a son-in-law and a granddaughter. Paprajong thinks he'll stay forever. "Everybody like to stay, especially my
granddaughter." He says she's 5 years old. "She born in Qaqortoq, and she want to stay." Besides, he says, he's gotten used to the cold winters. "Now, it's no problem." And these days, he says, he owns plenty of coats.

Veterans Become Budding Marine Scientists through Washington Internship Program

November 08, 2019 - In the Puget Sound region of Washington, Kate Rovinski helps study Dungeness crabs at NOAA’s Mukilteo Research Station, part of the Northwest FisheriesScience Center. The crabs are the target of a valuable West Coast fishery at high risk to the
effects of ocean acidification. Rovinski got started in the lab through a promising new pathway for veterans in marine science: the NOAA Washington Department of Veterans Affairs Veterans Conservation Corps Internship Program. The internship program allows veterans to be part of marine science research teams. Work includes both lab and field experiences in a range of disciplines related to the health of Puget Sound, including salmon recovery and ocean acidification. Field work in particular can provide the veterans with valuable “ecotherapy”—referring to the therapeutic benefits of interacting with nature. Ecotherapy can help veterans who are experiencing post-traumatic stress syndrome, or who are transitioning back to their communities following military service. Rovinski is one of a number of veterans who have completed the internship. Many graduates of the program go on to work in fisheries with local tribes or to study marine science in graduate school. Rovinski didn’t have much field experience when she applied, but volunteer experience at a salmon hatchery and as an educator deckhand on the Schooner Adventuress made a difference. “Don’t let perceived lack of experience hold you back from applying if you’re passionate about conservation, especially if ecotherapy resonates with you,” said Rovinski. She encourages veterans who have a strong interest in the marine environment to consider the opportunity.

The program was created in 2016 through a partnership between the NOAA Restoration Center, NOAA Fisheries West Coast Region, Northwest Fisheries Science Center, and the Washington Department of Veterans Affairs Veterans Conservation Corps. We are recruiting participants for the program at a number of NOAA research stations in Washington next year, including Montlake, Mukilteo, and Manchester. The internships can be enormously varied within the field of marine science, spanning from stream restoration to planting native vegetation and more. A special new focus next year will include internships focused on developing careers in seaweed aquaculture. Rovinski advises future recruits to savor the experience and use it to find their path. “To anyone interested in the program, it is an amazing opportunity where so much is offered to you,” she said. “Take time often to figure out which slice you want for yourself.”