MONK MEDALLIONS

Cold times will approach us soon, sort of like a bucket of ice water in the face after a long night of partying. What do you do when the outdoors cools down and your landlord is forced by NYC law to turn on the heat? You sure as heck don't have time to be rooting around for a new fish to serve like an Italian Javelina looking for the last acorn before a frost. Get with the program and go for what is abundant: MONK CHEEKS! Local Long Island Monk is caught by our very own boats and their cheeks are soft, fluffy and supple. Monk is not overfished and the monk bio-mass index is well above target level. Eat monk cheeks and feel no shame, they have a 99.9% percent yield. You too can become Monk-Master Flex.

Monk and Morels, which look like brains.

John Dory and Monk Cheeks 1/18/11

Consider the Dory.

If you are like me, you are living in a fantasy world. Sometimes I like to escape from New York City's "wintry mix" in my mind's eye. I fly across the USA and over the Pacific Ocean to a summery island chain I like to call NEW ZEALAND. New Zealand is well known for its Hobbits. It is also an exotic island paradise where sheep outnumber people and everyone has a wacky accent. Our John Dory (complete with it's famous mark of St. Peter, so you know it's the good stuff) hail from New Zealand, and they are prize winners!!

Monk cheeks are medallions.

If your clients are squeamish about eating a cheek or two, call these babies "medallions" and get on with your life.
According to NOAA fish watch, the monk are some of the most dominant piscivores (fish eaters) in the ecosystem. At full speed, they are consuming 20-50% of mackerel and herring landings. They are also consuming MORE than the landings of skate and hake. WA-WA-WEE-WA, all of this, right from under our noses!! Scientists have even found smaller monks inside of the stomachs of large breeding female monk. What in tarnation is up with that? Cannibals! Get revenge on a greedy monk: Buy monk cheeks at Pierless.

MUY IMPORTANTE: Don't forget about razor clams this week, full moon equals a good harvest.

Nantucket Bay Scallops, Hama Hama Oysters, Monkfish 11/09/10

Nantucket Bay Scallops in House.

Harvest season has officially begun for this native delicacy. Don't wait until it's too cold out to get your fill. Once air temperatures hit freezing the animals go into shock when they are removed from the sea. I love the Cape and Islands so much I might shed a tear, or try to memorize the first 20 pages of Moby Dick tonight when I get home. Read my poem:

The King of Nantucket

By Gabe Stommel

Friends he has a plenty;
Yacht club privileges are many.
Won't find him at the Chicken Box.
Knows where to dig for clam crops.
Accounts for every flower and fauna
Making his patronage to the Pacha Mama.
Bobbing and diving amidst the surf
Reigning over his sovereign turf.
From Madaket to Third Point, hear his roar
A sky of phosphorescence to explore.
Humanity perched atop his shoulder
Every day its cries sound bolder.
Seemingly his greatest dread
Fulfilling legends of the dead.
And he can't help but stop and think
Just in time to lift his drink
And raise his glass to history told
From the darkest corners of the ship's strong hold.
His ancestors whispering in his ear
Reminding him of prophecies near.
They tell him "Don't forget your roots!"
You still have time to fill those boots.
Now take a breath and watch the waves
Say a prayer for the good old days.
From the finest island in the sea,
He's real Nantucket Royalty.




Either way your customers know it's that time of year. Go to the market or go get a rake, some waders and a plane ticket to Nantucket.
http://www.flycapeair.com/ -> flights JFK to ACK
http://www.cabelas.com/ -> scalloping gear
Also, let's not forget the simple pleasures of the Holiday season: Nantay Bays are the best kind of scallops ever to wrap in bacon. 


In Other News: 

Although I like to consider myself a staunch North Easterner I will curmudgeonly admit that a couple of west coast oysters have caught my attention recently.

Barron Points: These oysters are sweet enough to make the remaining Kennedys want to try thier luck out west. Just Kidding! Who would ever leave this?

The Barron Point Oyster hails from Little Skookum Inlet, Washington State. The water here is not too salty, resulting in a mildly salty and sweet fatty oyster to be enjoyed by all! They are "Intertidally Grown" oysters raised in a low density environment both in grow out bags and in the sand on the beach. When you purchase these hearty bi-valves you are supporting a small family run operation.

Hama Hama: I once ate a raw, foot-long Hama Hama in one gulp. It was crazy but so worth it because now I have a segway into my Hama Hama spiel. Lucky for you and your customers, the ones we send you are not that big.
Hama Hama's are thick shelled, beach-grown oysters raised at the mouth of the Hama Hama River in Hood Canal, Washington State. They are grown from a mixture of hatchery raised and naturally collected spat that is seeded on the farm's beds. They take about two years to reach market size.  The slow growth factor adds to their amazing flavor: delicate with a mild, fruity aftertaste and only mildly salty.

CORRECTION: 

If I managed to befuddle you on the sustainability of Monkfish during last week's email, I apologize. The Monk is NOT being overfished.  Click on this link for proof:
http://www.nmfs.noaa.gov/fishwatch/species/monkfish.htm
Also, FYI this is a great website to procure information regarding the sustainability of different fish species. Over and Out.

Pierless: News from the Yard 11/02/10

News from the Yard 11/02/10

Liver La Vida Loca: Ankimo (Monk Liver)

I would like to commence this week's newsletter by sending a shout out to Julia Child (R.I.P.) and other Real American Chefs who don't let fear get in the way of crossing borders and trying new things. I always love a good pioneer. Who cares what anyone else thinks, right? Because of these culinary pioneers, monkfish, once considered a disgrace in this country, has become hotter than Ricky Martin during the salsa segment of "So You Think You Can Dance".

   

Monking Around



Monk lover, I mean liver.

So you think you are "monk worthy"?"' I challenge you to a duel. Are you monk enough to buy Ankimo (monk liver) from Pierless?

Seasonally speaking, November marks the beginning of winter. It is during this time of year when the monk liver reaches its prime state of existence. Plump and velvety, this manila folder colored vital organ of the fish is about to reach its peak in texture, flavor, and color. 3 gold medals for the monkster!

If you are worried that monkfish is overfished I invite you to look at the situation from this point of view: If you are eating the liver, you are eating a byproduct of monkfish fishery. You are eating various parts of the animal instead of throwing them to the wayside. You are doing a good job. Congratulations.

Also in full swing this season at Pierless are the other less scary parts of the Monk including the tail and sometimes even cheeks. Ask and you shall receive.

...............................................................................................................

In other breaking news, we have Salt Pond Oysters in stock!

Wait a second...

Go Ricky, GO Ricky, Go Go Go RICKY!!!!!!!!!



Sorry, can't help myself. WHAT A SHOT!

Wow. Alrighty then.

Yes, back to the Salt Pond Oysters. Hailing from Point Judith Pond in Rhode Island (smallest state in the Union) these free range oysters are WICKED AWESOME.
What is a free range oyster? Well as the kind owner of Salt Pond Oysters pointed out to me, this means that the oyster seeds are planted in their natural habitat "on the bottom" and no cages are used. Also, you can rest easy knowing that these animals are "tumbled" before they are sent to our warehouse. This process ensures a deeper cup, firmer and more delicious meat, and a stronger shell. 'Tis the season (cold months of fall and winter) for hearty oysters, slurp 'em up while the gettins good. WELL SHUCKS IMMA BOUT TO BUY ME SUM SALT PONDS! Hardy har har.

What? Since when does he have twins?




RICKY OVERLOAD! Shake ur bon bon.





Junk to Monk.

Before the mid to late 1980’s the Italians were already eating monk fish and the Japanese were enjoying Ankimo (monk liver) as a delicacy. Before it’s time, monkfish was known in America as the poor man’s lobster, a junk-fish. It was frowned upon for an ugly mug and unsightly gelatinous flesh. Its lazy way of catching its prey, by dangling long antennae in front of its giant gaping mouth didn’t exactly help the animal’s image either.

Thanks to Julia Child and other American chef pioneers who weren’t afraid to cross borders and try new things in the name of culinary delight, the monk became a staple on our menus and we now relish in its glory.  So much, in fact, that it’s monetary value has increased dramatically over the last 10 years, selling out to restaurants at unheard of prices. Strict fishing regulation has also been put in place to protect the monk bio-mass index making it a tough catch for fishermen. My own father made an attempt in the monk industry about 10 years back with the F/V Morue, only to decide it was too hard to make money in consideration of all of the rules.

So my point here is that times change. Things go in and out of style and generally we must stay open minded to keep abreast of our chosen industries.