The Majestic Black Cod of Alaska

No other fish says "Baller" like the Alaskan Black Cod. It is in season from April to November and we are holding down a slew of it down at the yard. Get some for yourself before it all gets sent to Japan. They just can't seem to get enough of it on that little island, which makes this fish a HOT commodity in the world market. Although the price is going to make you feel a little woozy at first, at least you know you are getting a high yield: These pups come to you headed and gutted.

If money grew on trees I would ravage the trees and buy a motherload of sablefish.

Hail to the King: Wild King Salmon from Sitka Sound, Alaska

Lucky for you these TROLL KING SALMONS (as they are commonly referred to) are massive fatties because they haven't yet hit the river to spawn. Pleasantly plump might be a kinder nomenclature for their husky state, but if these chunkers understood English they wouldn't take much offense to my name calling. Existing as a corpulent King Salmon looks HOT to other salmons and is good for the humans that ingest them because the extra blubber makes them tasty. Right now is the best time of year to eat these salmons, so pick up while they are still large and in charge.

Troll Kings, not to be confused with...

King of Trolls.

Alaskan King Crab Legs and Halibut 2/08/11

LOVE is in the AIR at your restaurant.

Queue up the Barry White. On Monday night your restaurant is going to get crushed by hoards of crazed couples peering into each other's beady eyes like zombies from across their platters of linguini. Don't they know that in this day and age love is obsolete? Don't be the one to burst their bubble. Just feed them some delicious ocean treats and leave them to their own devices.



 +

= TRUE LOVE

On that note, what says "I love you" better than a big case of CRABS!!

Frozen Alaskan King Crab Legs, when thawed out and cooked to perfection are a surefire aphrodisiac. You want to get your tables to turn over on V-day? One bite of those long, luxurious crab legs and even the most notorious loiterers will be ready for dessert and the check, WINK WINK.



King of the Jungle



There are about 3# of legs per "cluster" meaning one side of the crab's body. Alaskan king crab fishing entails going out in a boat towards the Aleutian Islands in the dead of winter. Sound like fun? An Alaskan king crab fisherman is more than 100 times more likely to die on the job than you are. Although the fishermen may be going extinct, the crabs are not. Alaskan King Crab stocks are healthy and are not being overfished, according to NOAA.

Signs of the Season: Bi-Coastal Halibut
We are seeing some East Coast Halibut trickle into the warehouse, now that the days are getting longer and brighter. Its westerly brethren will be saddling up in our cooler pretty soon as well, so: Yee Haw Cowboy! Wrangle in a wild halibut and say goodbye to all of your sorrows.
Oh yeah, and by the way...

HAPPY VALENTINES DAY YA' SAPS!!!!!

HUBBA HUBBA

Alaskan Spot Prawns, Daurade, Loup de Mer 1/25/11

Spot Prawns: Sitka Sound, Alaska.

Our Alaskan spot prawns are frozen at sea merely hours after being caught. They come in 1 kilo (2.2#) boxes, where they are lined up like adorable little frozen pets. Their cute wispy pink antennae and beady little black eyes looking towards the heavens are capable of breaking the heart of even the baddest chef in town. Careful when you cook these buggers. They are very delicate and over-cooking can render them mushy and listless, which probably isn't the texture you are going for. As a matter of fact, served as sashimi these prawns are out of this universe. Serve them raw and you may have to invest in a bodyguard to fend off the super-fans.

Sizes:

6-9 count

10-12 count

15-20 count

BIG and Beautiful.

On the exotic isles of Manhattan and Brooklyn, the local population tends to agree that size is important. Just mention the term, SUPER, JUMBO or COLOSSAL and you will have a New York chef swimming laps at 100 knots around the Staten Island Ferry. This is why we are proud to present some of the largest Spanish Daurade and Loup de Mer you have ever feasted your eyes upon. Scaling in at 3, 4 and 5 lbs a pop, you could feed a small army of food critics with these fine specimens. The meaty white flesh of these animals is versatile enough for you to express your inner culinary Pablo Picasso. Indulge your creative winter spirit!