Macgregors Seafood Notes

The Chesapeake Season has opened right up this week and soft-shells are a plenty - but just for a little while longer only.

This comming week, live soft-shell crabs, $4.95/each - Whale size 5-6oz Ea.

mmmmmmmm......soft-shell crab........

It's been a while since I did an update, but I'm sure everyone has been as busy over the last few weeks with the holiday and mother's day. Anyhow, here we go...

A few new items have been come into season. The first of the new Coromandel Oyster season from New Zealand. Packed 10doz Box for $110 (0.90/each). This is a beautiful Pacific Oyster (Crassostrea Gigas) from northern New Zealand, with a distinct purplish shell, plump, crisp meats with good salinity.

Also, we're doing really nice Wild Black Seabass from Carolina - trap caught - amazing quality. Size range 1-4 lbs whole. Premium white table-cloth fish, serve whole or fillets. Want to talk about what's on top menu's in NYC - this is it.

Otherwise, we've got tonnes of fresh fish coming in this coming week. Lots of Barramundi fillet (700-900grm) $11.95/lb, Tasmanian Ocean Trout, NZ Snapper Fillets ($11.95/lb) Special, Whole NZ Premium Snappers, Opah Loins, Bluenose Seabass, Branzino, Durade, Wild Pacific CDN Halibut, Beautiful NZ Swordfish...It goes on and on.

Have a good one!

Paul
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Well I'm back from the European Seafood Expo in Brussels - with a cold! Probably a combination of the flight and the non-stop rain while I was there. However, a small price to pay for a tremendous experience. This show is literally where the seafood world comes together, easily 3 times the size of the show in Boston - quite a lot to digest. Initially I found it a tad overwhelming as after the first full day I had barely scratched the surface and was worried that there was just too much ground to cover. But by day two, things started to take a bit a focus and I was able to find some promising vendors with some exciting product, who thankfully could communicate in English (12 years of French classes and I was lucky to be able to order breakfast properly!).

So, what's happening in Europe you ask? Quite a bit, really. Fish is a big part of menu's and people's grocery lists. The big items, so it seemed to me, were Whole Langoustines/Norway Lobster/Scampi - depending on who you ask, The European Bass and Bream, Monkfish, Dover Sole, Plaice, Shellfish - Oysters, Clams, Urchins. It seemed the French and Italian's were big on shellfish - beautiful clams and Oysters, Head-on Shrimps (always head-on). More North, the Danish and Dutch and Norwegians were big on Langoustines, Wolffish, Cod, Turbot, Sole, and Salmon. The Portuguese and Spanish had beautiful Snappers and Breams, Scorpionfish, Red Perch, tunas and Swordfishes. And of course the Irish and Scottish were representing their Salmon very well.

Over the next few weeks I'll be looking to work with some of these new contacts to bring some of these products back here. It looks as though I've found a very good Portuguese supplier that will do some Wild Euro Bream and Bass (very different from the farmed we carry), some very nice wild Mullets, Scorpionfishes and Groupers. As well, a great French contact for Belon Oysters, Live Langoustines and something called "Violets" which look like oysters, but have a soft shell and wonderful meat.

stay tuned...

Paul

Here's a bit of what's on tap for Fresh Fish for Mother's Day...

Tasmanian Ocean Trout - lots!
Barramundi Fillets
NZ Snapper Fillets - $11.95/lb - feature
NZ Greenshell Mussels
NZ Queen Scallops Roe-On
Striped Bass
European Sea Bass
European Sea Bream
Florida Red Grouper
Wild Black Seabass
Certified Organic Salmon
Monkfish
Skate
#1 Tuna Loins
Swordfish
Marlin
Dry Sea Scallops
Fanning- Smoked Salmon
Wild CDN Black Cod

To name but a few!

Paul

I'm off again to explore the world of Seafood at the European Seafood Exposition in Brussels. This is the world's largest seafood gathering, probably 2-3 times the representation of the Boston show, which is something in itself. I'm Hoping to bring back some new and exciting products, particularly looking out for European Seafood Trends and setting up a good Air supply route from Europe. I'll have my eyes peeled for French Oysters, Wild European Branzino and Durade, Live Langoustines and many more. I'll report back with some updates of what I'm seeing over there.

Be back on Friday,

Paul