|FISH TAILS — HDS
- OK, not offering up any excuses and we’ll spare you all the details, but let’s just say that we’re real sorry if our execution on Friday caused any inconvenience or hardship to many of you. Hope it all ended up well.
- This has got to be the most uneven start to a Crab season that I can ever remember — first of all, the huge processor that was involved in the pricing negotiations hasn’t bought a single pound of local Crabs yet. The fishermen are staying out longer because the initial catches are not enough volume/weight to come in. Then when they do come in, they’re not unloading until they get paid more money. Then most of those Crabs are going to China, (because they’ll pay). Then there’s some cooked Crabs from up north that arrived in the Bay Area on Monday, and we get a notice from OR Fish & Game that those Crabs haven’t cleared inspection yet, so they’re “on hold” (don’t know how they even got on a truck without proper test clearances). Haven’t even mentioned rough weather yet. Needless to say, the price that was published on last week’s price-list was good for about 37 seconds, maybe less, and there’s still too much “volatility”, so no published price quote on this weeks list.
- Other than that, the news that Crab season has started has brought us another wave of “new” folks — Aloha to all you “newbies”, appreciate your interest, enjoy some “Tail”.
- This one seems to come up quite often — “Which fish are sashimi-quality, are safe for raw consumption?” — Simplifying it just a bit, most all of our products can be and have been consumed raw. Seafood items that are Frozen adhere to the (never enforced) regulation that “items consumed raw must have been frozen at some point in the process”. Live ShellFish (Oysters/Clams/Mussels) which are purchased on a commercial basis (not recreationally harvested) are under very strict guidelines for absence of toxins. (More about that in a future issue when it’s been raining a lot). As for Fresh Seafood, you may feel safer with Farmed products such as Salmon or Striped Bass, because they are not susceptible to natural pathogens & parasites as Wild species sometimes are. And if you do come across a worm in your Halibut or Rock Cod, just realize that it will not present a health hazard if consumed, and furthermore, we didn’t charge you anything extra for that extra morsel of protein!
- Reminder 1) PLEASE PLEASE PLEASE ALWAYS USE firstname.lastname@example.org when emailing/replying with us. Always. The reason is when/if you place your order by replying back Only to This eMail or Only to Lloyd or to Kaiser, Mike, etc, then your reply comes back Only to That Individual, and your message may get “lost”, and not get forwarded to our “control center”. It’s quite OK to include me, or Mike, or Lloyd, Kaiser, etc. … but Please Always Include email@example.com also. Reminder 2) — We’re now CLOSED on Saturdays until things pick up again. Mahalo.
- SALMON x 6 … MAHI … Bass this week is MEX’N PINK GROUPER … SoCAL HAL … BRONZINI & STRIPED BASS … ROCK & TRUE & BLACK COD … Lots More, but still NO Tombo … some more re-‘Tail’ below …
- Here’s how it works: The Crabs from our local waters typically average less than 2-lbs each, but at the onset of the season, and also because the season is starting so late, we may see a good amount of ’em that weigh in heavier, perhaps 2.25 to 2.5 lbs. Best for us if you order by-the-piece — figure a Crab per person is about right — if you’re light eaters, you’ll have some left over for the next day or three; if you’ve got a big appetite, then add an extra Crab or three on to your order. I may be an expert on Crabs, but you’re on your own as far as which sourdough makes the best garlic bread, or which wine to serve. Last note: if you buy LIVE Crabs, and they don’t seem so alive when you receive them, PLEASE Cook Them BEFORE you tell us that you want Credit for a “dead” Crab — if the Crab has even an iota of life left in its body/nerves, then the muscles will tense up and the meat will be firm when cooked, but if it really indeed was dead before cooking it (which would be unusual), then the meat could end up more like the texture of applesauce — it’s not common, it’s also not harmful, but we get it that it’s not so appetizing, either.
- Added two more to our “My-Fish Dish” line!! — GARLIC/HERB/BUTTER SHRIMP & SWEET CHILI-SAUCE SHRIMP. Bristol’s “MY FISH DISH” is a 7-oz thaw, bake, & enjoy seafood entree. We’re offering EIGHT of ’em — Blackened-&-Smoked Butter SCALLOPS or ATLANTIC COD or WILD SOCKEYE SALMON, and Sesame-&-Seaweed Teriyaki on the same three fish, plus the two SHRIMP dishes mentioned above. Seems perfect for all of you HDS customers. Give ’em a try!
- A pound of Crabmeat is equivalent to 4# of Whole Crabs, about two nice-sized Crabs. CRAB SECTIONS are Crabs in the shell, without the back shell or any guts/innards, just the body sections with legs attached, what you’ve probably enjoyed at your yearly charitable Crab Feeds. About a pound of these would be the equivalent of one nice Crab. We have NO Fzn WHOLE Crabs.
- Check out the “Hot Specials” section of the Price-List, and notice the 16/20 P&D Blue PRAWNS from “Del Pacifico” on the Sea of Cortez — these are Wild, and a rarity in the Shrimp industry, they are caught in one-day outings, with Suripera nets, frozen one time only, and the company has exclusive and hard-to-attain Fair Trade Certification! (We ordered 16/20 Headless Shell-On to replenish our stock, they sent us P&Ds by mistake, discounted the cost, and we’re passing it on to you!) Yes, they aren’t cheap, because of the factors listed above, but “Del Pacifico” are absolutely da’ Best Prawn/Shrimp that can be found. Currently, Disney Corp is their top customer … let’s see if we can join that Mickey-Mouse outfit at the top of the list!
- Some faves from da’ freezer — HAMACHI COLLARS / KAMA (2+ lbs per pkg); HAMACHI FILLET (about 5-lbs ea); CHILEAN C-BASS COLLARS; FZN Cooked/Blanched OCTOPUS TENTACLES (TAKO) about 3# ea, from Hokkaido/Japan, a ‘Hot Special’ at $7.50; SPANISH OCTOPUS; AHI POKE CUBES, SALMON POKE CUBES, MINCED/GROUND AHI, OYSTER SPRING-ROLLS; FZN ALBACORE LOINS, & Sk-Off/BLO FZN AHI LOINS; IQF SMELT; IQF SARDINES; PERUVIAN BAY SCALLOPS; Lots More …
- Mahalo, it’s meaningful that you’re thinking of us, and we’re extremely grateful.
Place your orders, or ask questions via the following methods, and please remember to include your Name & Address & Phone Number.
1st preference — eMail your order to: firstname.lastname@example.org
2nd choice — Text us at: 628-800-4324
3rd best – Call / Leave Voice-Message to our order-desk at: 415-441-4484
And for ACCOUNTING:
Phone/Voice Mail: 415-441-1066 / Kazuko: email@example.com, Carolyn: firstname.lastname@example.org