New Amsterdam Market: Visit us on Sun. May 20!

Posted by Crystal Cun on May 11, 2012
General Post


Photo: W&T Seafood

Remember when New Yorkers could pick up fresh seafood from the Fulton Fish Market? Well, you can support local seafood entrepreneurs once again at the New Amsterdam Market on Sunday, May 20th from 11–4 pm.

Last December, W&T Seafood was proud to participate in “A Gathering of Fisheries,” sharing the season’s best bivalves. We are excited to return (in less finger-numbing conditions) for another lively market, where we can share our wares and knowledge with curious folks like you. So, stop by and peruse a diverse selection of oysters, clams and mussels—we may even have some rare Belon oysters on hand. Plus, Chef April Bloomfield from the Spotted Pig and John Dory Oyster Bar will be conducting a fish cutting/cooking demo at 2 pm. What a great opportunity to learn from the best!

For more information on “Gathering of Fisheries II,” check out the New Amsterdam Market website.

Categories Markets, oysters
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Four Generations of Old Salts: A Peek at Sewansecott Oyster

Posted by Crystal Cun on May 4, 2012
General Post


Photo: H.M. Terry Co., Inc.

Like many nautical tales, this one starts with a storm.

In the midst of lashing winds off Cape May, NJ, Henry Miller Terry was tied up and sent overboard by his father to cut the oyster nets loose from the sides of the ship. When he was pulled up again, bloodied and clothing sliced to ribbons by the sharp oyster shells, Terry decided that he’d had enough of his father’s ship, and left to sail his own course. Eventually, he made his way to Willis Wharf on the eastern shore of Virginia, where he founded H.M. Terry Co. in 1903.

Today, H.M. Terry Co., Inc. is in its fourth generation of shellfish farming, and is flourishing with a homegrown blend of tradition, dedication and cutting-edge research with partners at the Virginia Institute of Marine Science. They raise over 40 million Sewansecott salt clams and oysters each year from native Virginia brood stock. These shellfish grow and fatten in the pristine waters of Hog Island Bay, surrounding the undeveloped barrier islands of the Virginia Coast Reserve. Nurtured by a six and a half foot tidal flow, the waters are nutrient rich and free from pollutants or chemical run-off. The resulting oysters are meaty and briny with a splash of cream, cupped in unique shells that sometimes have pink or purple streaks.

We’re excited to offer this premium oyster from Virginia and hope Sewansecott carries on for another century. For more information on ordering Sewansecott oysters in the NYC area, give us a call!

Categories Farmers, oysters
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Recipe: Swai, Potato and Corn Chowder

Posted by Crystal Cun on May 2, 2012
Category: Recipes

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Photo: W&T Seafood

Mmm, who doesn’t love inhaling the warm steam from a seafood soup? Whether it be a classic clam chowder or a tomato-based oyster stew, the marriage of ocean flavors and hearty vegetables always hits the spot on a crisp, winter day.

This potato and corn chowder showcases the firm texture of swai, which holds up well in this thick, robust soup. You can also substitute other types of white fish for the swai. For the health-conscious folks out there, you’ll be pleasantly surprised to know this chowder does not include cream, but the combination of milk and mashed potatoes results in a luxuriously rich mouthfeel.

To check out W&T Seafood’s swai fillets, give us a call today!

Swai, Potato and Corn Chowder

Serves 6–8 as an appetizer or side dish.

1 lb potatoes, peeled and quartered
½ cup milk
2 tbsp butter
1 onion, diced
2 cloves garlic, minced
¼ cup olive oil
15 oz frozen corn
1 tbsp chili powder
2 cups milk
1 lb swai fillet (or other white fish), cubed
Salt and pepper, to taste
2 tbsp parsley, minced

Bring a pot of water to boil and add the potatoes. Cook for 15–20 min, or until they can be easily pierced by a fork. Drain the potatoes and mash them with a fork or potato masher. Add the ½ cup of milk and butter, and blend thoroughly.

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Sauté the diced onion and minced garlic in a 1/4 cup of olive oil in a dutch oven or heavy-bottomed pot. Once translucent, add the frozen corn, mashed potatoes, chili powder, and remaining milk. Stir thoroughly, and do not let the mixture come to a boil. Once warmed through, add the cubed swai fish. Stir to combine. Add salt and pepper to taste. Let simmer for 5–10 minutes until fish is white all the way through. Top each bowl with a garnish of parsley.

Categories Fish, Recipes
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Wild versus Farm-Raised Oysters: Which are better?

Posted by Crystal Cun on April 25, 2012
General Post

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Photo: W&T Seafood

In recent years, the word “farmed” has been equated with “unflattering” in the seafood industry, as consumers struggle to determine the best choices for their tables. Farm-raised fish are pumped full of antibiotics and other chemicals, the headlines blare. Farmed fish are fed ground fishmeal, which further depletes the ocean’s seafood stocks. Parasites and diseases run rampant at densely packed fish farms. These charges are certainly true of some fish (see this National Geographic article on farmed salmon and sea lice), however there is one ringing counterexample to the argument that farmed seafood is always bad: oysters. So, what makes cultured oysters so much more environmentally friendly and are they truly better than their wild cousins?

There are some major distinctions between the aquaculture of fish versus raising oysters. Unlike fish, oysters don’t need to be fed, and thus do not further deplete wild seafood stocks. Instead, oysters act like a sponge, absorbing and filtering minerals and nutrients from the water around them, no additional help needed. Oysters do not generate waste or pollute the water, even in densely packed beds. On the contrary, they remove nitrogen from the water and improve water clarity, which benefits other aquatic plants and wildlife. In general, they only grow and flourish in clean conditions, so farmers don’t use added chemicals in production and they have strong incentives to protect the regional watershed.
Continue reading →

Categories Farmers, oysters
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Oyster Lovers Meetup at Dressler

Posted by Crystal Cun on April 23, 2012
General Post


Photo: Dressler

If there’s one thing we love more than oysters, it’s finding chefs who are passionate about oysters too. So, we’re thrilled that the next New York Oyster Lovers Meetup will take place at Dressler (149 Broadway, Williamsburg) on Tuesday, May 8 at 7 pm. Some of you may have attended the Oyster Bash held at Dressler last year, and we’re excited to return for a full dinner. Executive Chef Polo Dobkin has designed the following oyster-themed menu for us, and it certainly helps explain how he’s received a Michelin star for five consecutive years. And let’s not forget the space–the NYT celebrates Dressler for having “food that’s sophisticated without being too clever, in a room that’s beautiful without being too flamboyant.” Check out the menu below:

SHOOTER
tomato water, vodka marjoram, thyme

RAW
east: shallot, black pepper, chardonnay vinegar
west: ramp, rice wine, chili

FRIED
corn meal breaded, mignonette remoulade, arugula, ciabatta

POACHED
kombu dashi, mackeral, daikon, sprouts, black radish

If that doesn’t make your mouth water, I don’t know what will!

The price for the dinner is $40 plus tax and tip, and payments will be collected after dinner, including any a la carte drinks or items you might order. To RSVP, you MUST sign up through Meetup, no +1s will be allowed for this event.

See you at Dressler!

Categories Events, oysters
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Recipe: Marinated and Broiled Sardines

Posted by Crystal Cun on April 18, 2012
Category: Recipes


Image: W&T Seafood

Sardines may not be as popular or showy as their larger brethren, but they pack lots of flavor into a small package. This oily fish may not be the best choice for the fish-shy, but seafood aficionados will love the intense punch of broiled or grilled sardines. In this recipe, a ginger, soy sauce and rice wine marinade is used to mellow the sardines a bit, but their personality still shines through. If you’re looking to move beyond mild white fish, this is where to start!

Don’t forget to check out our previous recipe on Panko-Crusted Fried Sardines. For more information on W&T Seafood’s sardine offerings, give your sales representative a call.

Marinated and Broiled Sardines

Serves 6

6 whole sardines, each about 9” long
2 tbsp salt
1 tbsp sugar
1/3 cup soy sauce
2/3 cup rice wine
4-inch piece of ginger, peeled and thinly sliced
1 tbsp cilantro, minced
Lemon wedge

In a medium mixing bowl, combine the salt, sugar, soy sauce, rice wine and ginger. Clean and gut the sardines, and line then in a baking dish. Pour the marinade on top and cover the dish with plastic wrap. Refrigerate and let marinate for at least 2 hours and up to one day. Prior to cooking, drain the marinade and ginger slices. Drizzle a bit of oil over the fish. Set the baking dish under a broiler for 5–10 minutes, until the fish is tender and flakes easily. Squeeze lemon juice over the fish and garnish with a sprinkle of cilantro.

Categories Fish, Recipes
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