The Weather has calmed on coasts near and far, and we have the product of that happy circumstance headed to you!
This will not last--our west coast weather is predicted to get nasty again in a few short days. We may have a pulse or two of fresh, local fish again before the holiday, but don't count on it. East Coast weather looks to be fairly civil over the next spell, but it is late December, after all. Still, we expect to have a reasonably steady supply of the Eastern product.
We have all the previously announced fresh fish, plus a few key additions;
From hard-working Neah Bay we a small volume of 4-7# blackcod (!!!) for tomorrow. Yahoo!! No orders for specific sizing, please.
From hard-drinking Point Judith, Rhode Island we have Skate Wing and Fluke coming. Skate wing we all should be familiar with. The bane of commercial fishers everywhere, Skate's one redeeming factor is the wings, beloved of Korean chefs and hipsters worldwide. If anyone is extra-excited about skate, we have a good bit in the freezer from last years' halibut fishery that we would part with cheap. But Friday we will have fresh, Rhode Island skate!
As for Fluke, this is a new fish to us. Therefore, a little internet research is in order for some fun, Fluke facts.
Otherwise known as Summer Flounder, it may well be the Prince of Flounder.
This spotted denizen of coastal waterways is a legendary fish in it's home-territory. So much so that I found a business selling taxidermy fluke blanks, making it maybe the only flatfish commonly stuffed.
It's culinary prospects are deep and wide. Unlike most flatfish, Fluke is often served raw (commonly identified by the Japanese as Hirame) and performs particularly well as ceviche or crudo. Cooked, their white, flaky meat holds up well to many types of preparations, including the fry pan, the grill, the steamer or the oven. Because they are low in natural oils, fluke fillets have a tendency to dry out, and they are commonly served poached or broiled with liquid, although strong sauces can overpower its sweet and delicate flavor. We have yet to see these Fluke, but everything else we have gotten from these folk has been of superlative quality. Treat it like a flounder--love it like sashimi! Heck, taxidermy and mount it in your employee bathroom!
Sizing and price TBD depending on what the boat brings in tomorrow. Available Friday.
Also--the RI squid is so fresh that we at Jones Ranch have been eating has been very hard to clean. Our Pt Judith friend tells us that soaking the squid in salted, iced water for a few minutes will open it up and make extracting the quill much easier.
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