Ocean Fish Bar Monk Bretton

CHRISTMAS WEEK FISH OUTLOOK

For all intents and purposes, this is Christmas week. Fishing pressure (the amount of vessels commercial fishing around the country) will be high. Almost every boat will be in for Christmas. The tricky part comes AFTER the holiday, when many captains stay on shore. Throw in an arctic blast from Mother Nature (a 3 day blow of gale force winds) and sourcing fresh fish for New Years Eve can quickly turn into a nightmare. Here is a brief rundown of popular species and their projected availability and pricing.


LIVE MAINE & CANADIAN LOBSTER

The lobster season is in full swing in Cape Bretton Nova Scotia right now. Tons of live hardshell lobster of all sizes are being landed daily in both Canada and Maine. of year, especially when compared to previous years. Take advantage of this great value by featuring live lobster over the next two weeks.

DOWNEAST CK LOBSTER MEAT & DOWNEAST COLDWATER LOBSTER TAILS

These are without question the finest quality lobster meat and tails on the market today. 100 % all-natural, no preservatives, additives, or chemicals -- these are the cheapest lobster tail prices in 20 years. Get them on the menu now. The most flavor in the lobster meat is in the claws and knuckles. That is why the CK meat is by far our most popular seller. Downeast brand CK. They size their lobster prior to cooking, cook in salt water, and chill in salt water. This produces a firm, crisp, great tasting meat that "snaps" like a dill pickle when you break it apart. Try it yourself and see. This is the best lobster meat money can buy and prices are headed down again in the first quarter of 2013.

WILD ROCKFISH

Excellent availability this week on medium and jumbo rockfish. Prices this week will remain close to last week's very attractive pricing. We could see a significant jump in prices for New Year's. Fish are being harvested in both Maryland and Virginia portions of the Chesapeake, along with the Atlantic Ocean off of the eastern shore of Virgina. Good menu choice this week and for New Year's.


Rodale Books The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World
Book (Rodale Books)
  • Used Book in Good Condition

The oceans are getting sicker. Hypoxia

2008-08-15 05:23:35 by fwiw

Like a chronic disease spreading through the body, "dead zones" with too little oxygen for life are expanding in the world's oceans.
"We have to realize that hypoxia is not a local problem," said Robert J. Diaz of the Virginia Institute of Marine Science. "It is a global problem and it has severe consequences for ecosystems."
"It's getting to be a problem of such a magnitude that it is starting to affect the resources that we pull out of the sea to feed ourselves," he added.
Diaz and co-author Rutger Rosenberg report in Friday's edition of the journal Science that there are now more than 400 dead zones around the world, double what the United Nations reported just two years ago


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