The New Zealand salmon showing up on menus around town is not wild. It’s farm-raised. Here’s the link to the Website for that fish farm.
Now, it might use better practices than some aquaculture, but the fact is that it’s not caught in the wild.
I think it’s essential for diners to have honest information on menus so they can make an informed decision. The wild salmon runs are slowing in Alaska and the Pacific Northwest, which means prices are very high, so it’s unlikely that we’ll be eating wild salmon in/around Memphis.
Or, am I wrong?
Let's eat
Responses to “Opening up a can of worms… again”
November 3rd, 2006 at 5:21 pm
Restaurant News! On Teur is no more. Article in the MBJ says the Madison Avenue location will soon become a 50 seat spot called “Umai” - Japanese cooking with French influences. Interesting! It is scheduled to open on Nov 15th. The Chef/Owner is Ken Lumpkin who worked at Buckley’s, Chez Phillipe, Auburgine, Do, Pacific Rim, Blue Fin and Cielo. (WHEW! What a resumé) He plans on cooking a lot of fresh fish, traditional Japanese and some veggie dishes. He may add sushi in the future. I am certainly going to check it out once it is ready!!! (Wish they had better parking though…)
November 3rd, 2006 at 7:36 pm
As long as the can is open…does anyone else think “fresh” should mean “not ever frozen”?
November 4th, 2006 at 2:00 pm
Apparently I opened this can of worms. If one were to look at the availability of fresh fish in the local restaurant scene (or your local market) through the eyes of the local fish purveyors, then yes, the selection is somewhat limited. Why? It happens because the purveyors are not going to bring in fish that will not sell to a wide range of consumers or restaurants.
That is why The Blue Fish Restaurant only buys roughly 25% of the fish it serves from local purveyors. Richard and Evalee (the owners) work very hard, through many national purveyors, to bring in fish that is not only fresh but also good from a social and environmental standpoint. For instance…No Sea Bass. It has the propensity to be loaded with PCB’s because it is farm raised close to shorelines.
About the Black Cod that apparently can’t be found locally…it was on the Blue Fish menu until about a week ago. That fish was not provided by a local purveyor. Hawaiian fish such as Opah and Hebi are caught and shipped same day from a purveyor in Hawaii directly to the restaurant. The fish selection changes daily because Fed-Ex delivers daily to the doorstep of the restaurant.
If it is Oysters you want, They’ve got ‘em. Beside the Gold Band oysters, that are provided by a local purveyor, they also have a wide range of Oysters from all over. They serve oysters such as; kumumoto, Malpeque, Chincoteague and Blue Point just to name a few. (None of which are provided by a local purveyor.) These Oysters can be ordered by the each. Thus, allowing one to mix and match a plate of oysters from all over.
Richard and Evalee would be happy to serve you dinner in house or provide you with take out. They would also be happy to let you pick out some fresh fish to take home and cook up yourself.
Also, on the topic of New Zealand wild Salmon, the wild Salmon run starts generally in November and runs through April. The purveyor that will be providing the Salmon to the restaurant has assured Richard it is wild. Richard plans to follow up with his purveyor tomorrow to confirm again that he will be getting wild Salmon.
In the interest of full disclosure, I will tell you this. Although I do not own the restaurant I do work there.
Reservations are available at opentable.com
Gone fishin’
Dave
November 6th, 2006 at 11:52 am
Can of Worms Redux
For purposes of full disclosure, I am a big fan of the Bluefish of which Dave speaks. They maintain and serve the widest range of FRESH fish and shellfish (including WILD salmon) ever available in Memphis. And it is expertly prepared in your choice of presentation.
Of course fish is only fresh if not previously frozen; however, it must also be carefully refigerated (iced) from source to purveyor. That is tougher to get a handle on (exept by condition and smell of the fish)especially when you see crates of uniced fish and shrimp sitting in 100 degree heat in the Gulf sun.
November 7th, 2006 at 8:46 am
Yes, Cyn….I’m with you. “Fresh” should be used to describe a product that has not ever been in a freezer.
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