Tag Archives: chefs
The mystery and method of ‘market price’ seafood
To better understand how the market price of a lobster roll or other local delicacy is set by the time it reaches the consumer, Times Review reached out to fishermen, retail and wholesale seafood purveyors, restaurants, chefs and major regional distributors. Only a half-dozen experts were willing to speak on the record, and most insisted on anonymity. The seeming absurdity of sending so much fresh fish on an 80-plus mile round trip to and from New York City makes more sense considering that the price fluctuations that govern the fresh seafood market are driven by a variety of factors, from the uncertainty of boat fuel and trucking costs to overheads including refrigeration, labor, food preparation and the vacillating scarcity or availability of any popular fish. >>click to read<< 12:22
Former Hawaii Gov. George Ariyoshi, Chefs Protest Marine Monument Expansion
Set against a backdrop of commercial fishing boats at Pier 38 in Honolulu, former Hawaii Gov. George Ariyoshi told a crowd of roughly 200 people Friday that they need to work together to stop the proposed expansion of Papahanaumokuakea Marine National Monument. “We should not let the federal government come in and tell us what to do with our ocean,” the 90-year-old Ariyoshi said, receiving a round of applause. It was the biggest rally to date against expanding the monument around the Northwestern Hawaiian Islands. Some waved signs saying “Fishing Means Food” and “MVP Most Valuable Poke.” Top chefs like Nico Chaize and George Mavrothalassitis were on hand, along with longline fishermen who object to a further encroachment on their fishing grounds. Read the rest here 18:33
Do you get tired of Chef’s that think they understand the “situation”? How much dogfish you eatin’ at home, by the way! “y’ want fry’s wi dat”??
“The fishermen have one of the worst jobs around,” said Kaldrovich, gently touching a plate of just-caught dogfish. “This is the fish that the fishermen eat at home … The more we can help, the better.” CAPE ELIZABETH, Maine — In the basement of the posh Inn by The Sea, executive chef Mitchell Kaldrovich conducts a fish fry. He fillets a piece of white fish in a skillet as flames shoot up all around. The “nice, flakey fish” turns a golden brown and the chef plates it on a bed of quinoa tabbouleh with an artistic dash of yogurt lime sauce. more@bdn 16:28
