Orik Posted September 5 Share Posted September 5 Don't get me started. Quote Link to comment Share on other sites More sharing options...
small h Posted September 5 Share Posted September 5 Vroom, vroom, go! Quote Link to comment Share on other sites More sharing options...
Simon Posted September 6 Share Posted September 6 Check the byline: https://www.nytimes.com/2024/04/23/dining/local-sustainable-fish-seafood.html Quote Link to comment Share on other sites More sharing options...
relbbaddoof Posted September 6 Share Posted September 6 (edited) 3 hours ago, Orik said: Don't get me started. Should I eat at Foxface (the horror -- from your pov) or not eat there (the sorrow -- from my pov) to get you started? I've a res in the coming weeks and our happiness hangs on your answer. Edited September 6 by relbbaddoof Quote Link to comment Share on other sites More sharing options...
small h Posted September 6 Share Posted September 6 2 hours ago, Simon said: Check the byline: https://www.nytimes.com/2024/04/23/dining/local-sustainable-fish-seafood.html I don't get it. I buy from Pura Vida and American Pride and PE & DD. Does Clark actually not know about them? Because that would be journalistic malpractice. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 6 Share Posted September 6 Hey Frank Bruni was astonished by a horigatsu, give her a break. 🤣 Quote Link to comment Share on other sites More sharing options...
Orik Posted September 6 Share Posted September 6 4 hours ago, small h said: I don't get it. I buy from Pura Vida and American Pride and PE & DD. Does Clark actually not know about them? Because that would be journalistic malpractice. Which restaurants buy from them? Quote Link to comment Share on other sites More sharing options...
small h Posted September 6 Share Posted September 6 I don’t know. Are you saying those vendors don’t sell to chefs, and that’s her point? I know of at least one restaurant that often serves local-ish fish. Quote Link to comment Share on other sites More sharing options...
Orik Posted September 6 Share Posted September 6 There are multiple points that all get sort of mushed together in that piece: - Instead of fish from the dock going straight to restaurants or retail shops, it goes into the wholesale market system that is very very slow, designed to benefit the middlemen, not focused on quality, and doesn't care about limpets - People want salmon and shrimp, not tautog, whelk, and porgy (and certainly not limpets!). - Restaurants want branzino because it's already two weeks old, so what's a few more days in the restaurant's fridge between friends? Also it comes every day, same size, same price, same farm-flavored fat that makes it hard to dry out But she's not making some other points: - Local fish varieties are limited, especially in winter (which, for fishing purposes, ends very late in Montauk) - Most of the local catch is from larger boats that can go out for almost two weeks at a time, and someone has to buy the fish that's been sitting in a huge pile on board for the duration of their trip, not just those from the last 36 hours. - Demand and supply fluctuate widely and restaurants and retail stores aren't designed to deal with having no fish or seafood for two weeks because of bad weather - Ultimately what matters with fish is when (it was last alive) and how (it was caught, killed, bled, packed, chilled), and not so much where, as evidenced by the multiple four star restaurants serving fish flown first class from Tokyo and elsewhere. While it's unquestionably great to have local operations that focus on quality, time from water, educating fishermen and paying them better, and all that good stuff, the goal should be to overhaul the wholesale supply chain, otherwise it'll always remain as much of a niche as those greenmarket vendors. 3 Quote Link to comment Share on other sites More sharing options...
small h Posted September 6 Share Posted September 6 3 hours ago, Orik said: People want salmon and shrimp, not tautog, whelk, and porgy (and certainly not limpets!) This person would want limpets, now that she has tried limpets. IMG_2215.MOV Quote Link to comment Share on other sites More sharing options...
backyardchef Posted September 6 Share Posted September 6 5 hours ago, Orik said: There are multiple points that all get sort of mushed together in that piece: - Instead of fish from the dock going straight to restaurants or retail shops, it goes into the wholesale market system that is very very slow, designed to benefit the middlemen, not focused on quality, and doesn't care about limpets - People want salmon and shrimp, not tautog, whelk, and porgy (and certainly not limpets!). - Restaurants want branzino because it's already two weeks old, so what's a few more days in the restaurant's fridge between friends? Also it comes every day, same size, same price, same farm-flavored fat that makes it hard to dry out But she's not making some other points: - Local fish varieties are limited, especially in winter (which, for fishing purposes, ends very late in Montauk) - Most of the local catch is from larger boats that can go out for almost two weeks at a time, and someone has to buy the fish that's been sitting in a huge pile on board for the duration of their trip, not just those from the last 36 hours. - Demand and supply fluctuate widely and restaurants and retail stores aren't designed to deal with having no fish or seafood for two weeks because of bad weather - Ultimately what matters with fish is when (it was last alive) and how (it was caught, killed, bled, packed, chilled), and not so much where, as evidenced by the multiple four star restaurants serving fish flown first class from Tokyo and elsewhere. While it's unquestionably great to have local operations that focus on quality, time from water, educating fishermen and paying them better, and all that good stuff, the goal should be to overhaul the wholesale supply chain, otherwise it'll always remain as much of a niche as those greenmarket vendors. Does Baldor carry Limpets? Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 6 Share Posted September 6 People want shrimp from Hawaii. Quote Link to comment Share on other sites More sharing options...
backyardchef Posted September 6 Share Posted September 6 (edited) 39 minutes ago, Sneakeater said: People want shrimp from Hawaii. Edited September 6 by backyardchef might offend Quote Link to comment Share on other sites More sharing options...
Orik Posted September 7 Share Posted September 7 21 hours ago, Sneakeater said: People want shrimp from Hawaii. Especially now that they know their favorite food is made of listeria Quote Link to comment Share on other sites More sharing options...
Orik Posted September 8 Share Posted September 8 On 9/6/2024 at 4:24 AM, small h said: I don’t know. Are you saying those vendors don’t sell to chefs, and that’s her point? I know of at least one restaurant that often serves local-ish fish. I have to admit I haven't looked at the GM fish vendors in a while, but I did so yesterday and today and I can't understand why they store fillets in a pile in a wet tub so they're both exposed to air and sitting in bacteria water. This is the second best way to accelerate spoilage after just leaving them out in the sun. Quote Link to comment Share on other sites More sharing options...
small h Posted September 8 Share Posted September 8 How should they be stored? Quote Link to comment Share on other sites More sharing options...
Orik Posted September 8 Share Posted September 8 Either on a sheet pan cooled to 32F or if they must touch ice then flake ice with drainage (think of how fish is displayed at any fishmonger except the greenmarket, basically - diagonally sloped whether on ice or on sheet pans). Correct vacuum packing would be even better (I think the steelhead trout people do that) Quote Link to comment Share on other sites More sharing options...
small h Posted September 8 Share Posted September 8 Yeah, I think it's just the shellfish that get an ice bed. Hudson Valley Fisheries (the steelhead people) might sometimes have "loose" fish in addition to vacuum packed - I'll have to check next time I'm there. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 8 Share Posted September 8 1 hour ago, Orik said: Either on a sheet pan cooled to 32F or if they must touch ice then flake ice with drainage (think of how fish is displayed at any fishmonger except the greenmarket, basically - diagonally sloped whether on ice or on sheet pans). Correct vacuum packing would be even better (I think the steelhead trout people do that) The fish monger at Essex Market does a pretty good job of this type of display...sheet pans, on ice, and covered. Though I can't recall the last time I bought anything from him, I do look every time I'm at the market. Quote Link to comment Share on other sites More sharing options...
Orik Posted September 16 Share Posted September 16 Quote tacos that hark back to the dish’s working-class roots. The only person alive who knows the roots of the taco Quote Link to comment Share on other sites More sharing options...
mongo Posted September 18 Share Posted September 18 On 9/16/2024 at 4:46 PM, Orik said: The only person alive who knows the roots of the taco how dare you?!! 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 18 Author Share Posted September 18 they cost $5 a piece probably on par with a taco truck’s pricing in 2024. the ones i used to get from the truck that was parked near east 86th street when i was living in nyc cost half that amount…in 2015. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted October 7 Author Share Posted October 7 🧐 Purti Pareek, a lawyer who lives on the Upper West Side, respects the forthrightness of these places. “Chefs should be able to do what they want, and they put so much effort into creating the restaurants and creating their own point of view,” she said. “But on the other hand, it makes me sad and annoyed as a vegetarian who wants to eat out at places like that and wants to experience every type of cuisine the world has to offer.” vegetarians: caveat emptor Quote Link to comment Share on other sites More sharing options...
Orik Posted October 7 Share Posted October 7 It's nice that the Times of India has a column covering nyc restaurants now. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted October 8 Share Posted October 8 Reads like it was written by someone who doesn’t know the city at all. Wow. Quote Link to comment Share on other sites More sharing options...
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