Dear Statistics-Minded Customers,
Over the years much has been written about the "Superbowl Effect" on everything from the Stock-Market, to the San Francisco homeless population. Today, we would like to draw your attention to a lesser known, but deeply troubling phenomenon and suggest some strategies for the future.
No fish, no shrimp, even natural meats are underrepresented.
Super Sunday is not Seafood Sunday
The Superbowl marks the second largest food consumption day of the year. Unlike other food-centric holidays, however, the love does not spread to your friends in the seafood business. On the homefront, one might expect this to be different. The Seahawks are named for the Thunderbird, a giant raptor, whale eating bird in tribal lore stretching from Alaska. Thunderbirds, or Seahawks, do not eat snack foods, they eat marine mammals and, in a pinch, humans. Some fringe ethnographers have suggested that Thunderbird traditions stem from deep historical encounters with a remaindered population of Pterosaurs, or latter day flying dinosaurs based on remarkably similar native legends hemisphere wide and cliff paintings depicting giant air-borne lizards. Others suggest that Thunderbirds still roam isolated pockets of North America. In any event, Thunderbirds are definitely sea-to-table and nose-to-tail diners.
The magic of the Internet. Completely authentic photo of Thunderbird brought to ground.
Thunderbird, or Seahawk, dietary preferences notwithstanding, the past two years, hometown pride in the Seahawks put a major crimp in seafood sales. This year, with no local dog in the fight, fish sales were up 60%. How about that?
A Practical Suggestion;
Whale meat is out, and whole animal preparation is probably too much to ask on such a busy day. Finger food being the thing, JFF hereby proposes a Sushi Superbowl movement for next year. In 51 short weeks look for sushi-fish special offers and other Superbowl themed specialty proteins. Let's make next year a Sushi, Seahawk, Superbowl Sunday.
Think about it
Forward to Valentines Day!!
Fortunately, joy inevitably follows sorrow. Valentines day is an extremely fishy holiday, and we have your number! Call Paisley! Call Ivan!
Green urchin quota remains but they are beginning to spawn. Diver Chris says we may seem some improvement towards March, but for the time being Urchins are off the docket.
Highlights for the week will be a full range of Rhode Island fishes and fresh Yellowtail Amberjack. Yellowtail is the wild form of Hamachi--Japanese fish farmers capture millions of Yellowtail fry annually and raise them in pens. This yields the soft buttery flesh we all know and love. Yellowtail Amberjack represents the ones who got away. Expect a leaner, more toothsome and flavorful animal. We love Amberjack! Small volumes of fresh Oregon dragger-caught blackcod are beginning to trickle in, but delivery of these is always subject to quality control. Plus we still have a handful of spot prawns and always, always, frozen giant Octo.
Noroeste Opening!
This evening we will be attending opening ceremonies at Noroeste Seattle. We are giddy with excitement--Noroeste combines one of our favorite restaurateurs with one of the most passionate chefs we have ever worked with. These past months Shannon been hounding us for unique and wonderful proteins and been holed up in the back of Quality Athletics, putting the polish on what promises to be a groundbreaking take on traditional taqueria recipes. Shannon's purchasing choices, creativity and attention to detail make it clear that Noroeste is going to be something truly special in a city of superlative restaurants.
Go Shannon! Go Rachel! Go Josh!
Deep water blues--all pinked-up and nowhere to go
Between weather, boat problems and trying to find concentrations of scallops, pink scallops are getting off to a slow start. It has been 20 years since divers seriously pursued these fluttering little culinary treasures and the re-learning curve has been steep. At the depths scallops lurk, divers get very short times on bottom, so prospecting is time consuming and challenging. Also, the prime scallop areas are not currently open for harvest. So, stay tuned. This has been slower than we would have liked, but just like the Tree Lobster, JFF never gives up!
It hasn't been easy.
Department of Culinary Collaborations.
One of the biggest Challenges for small farmers and local-minded chefs is maintaining a steady supply of fresh, local meats. Between the vagaries of animal growth rates, supply line constraints and the ever-swirling nightmare that is the USDA, consistent fresh local meats are the rarest of things on the culinary stage. During our time in the business we have seen most farmers give up on restaurant sales of fresh meat, and the best-willed chefs give up in desperation and go with "green washed" meat labels.
JFF, in consultation with Link Lab, has been working for years to stage ourselves to get serious about supplying fresh meats from our and other allied farms to restaurants. We are now ready and rolling. Please contact Paisley or Sara for ordering and availability information. We have, in a seamless flow from the Hoof to the Hook, Pastured Lopez Pork, Luscious Lopez Lamb and fine Sedro Wooley Cattle from the Mainland Cattle Company, all available in wholes, halves and cuts. Remember, we are working with small numbers of critters, 40# per week of hanger steaks is not going to happen.
21st Century Management Corner
The master butchers at Link Lab are now offering whole animal butchery classes for teambuilding and skills building. Bring your own carcass or use one of ours! Classes may be scheduled for evenings, weekends or off days. Call Paisley to schedule your Team Time at Link Lab.
Shared experiences make us stronger.
Sincerely, your JFF Team!
Call or e-mail today!
Paisley, (425) 577-2329, sales@jffarms.com, Ivan, (360)298-2781 orders@jffarms.com.
No comments:
Post a Comment