Macgregors Seafood Notes

Another Boston Seafood Show has come and gone. A couple of new ideas we're going to work on for sure, but on a whole, it seemed a bit tougher this year to find anything really exciting or inventive. However, I think there's some opportunity with some European fish, and with "Wild" fish in general. It seems to me that the catch phrase "Certified Organic" is really over-exposed and saturated. For example, I even had Organic ketchup on my fries the other day. I think a move to simpler, wild-caught fish will win out. How about Wild European Sea Bass from the Mediterranean, Wild Wolfish from Iceland (incidentally quite a prized fish on European menus), Fresh Wild True Dover Sole from Holland, Wild Black Sea Bass from the North-East US. Wild is obviously trickier, sometimes inconsistent, not always available etc., but that's what makes it special when you've got it.

Speaking of Wild - the Canadian Pacific Halibut is open and fresh product will be in Monday. We're also looking ahead to the Wild Salmon Season openings in late April/Early May.

Paul