It is looking like the weather is changing in our favor this week and that means the grill will be fired up for many of us! We have some great offerings this week that are perfect for grilling.
Tuna: Yellowfin tuna is about as perfect a fish that there is for grilling. The firm texture and steak-like qualities hold up to any grill. My favorite way to eat this fish is a quick sear on both sides of the fillet and serve it rare or medium-rare. When the oxygen hits the meat, the redness comes out, and so does the flavor! We use only #1 grade fish (the highest grade) for our Wholesale to the Public. The fish we have this week is coming to us from the Maldives. Tuna is the main fishery for the Maldives, and pole and line is the most common fishing method. This means very little bycatch and a higher rate of sustainability.
Swordfish: Here is another excellent steak-like fish perfect for grilling. The firm white meat has a unique flavor, and the firm texture takes to any marinade or rub. Swordfish are pelagic fish, meaning they live in the water column of coastal or ocean waters but not near the bottom. Swordfish tend to surface around the full moon to feed at night and use the moonlight to prey upon smaller fish. They also love to "bask" in the sunlight, making them great for harpoon fishing. This is by far the most sustainable way to fish as you get just what you are targeting. Our current crop of swordfish are coming to us from Nova Scotia in Canada are on sale this week for $14.95/lb.
Salmon: Salmon with the skin on is the best way to grill this fish as the skin keeps the meat together and is also pretty good to eat. Though if you do not like the flavor of salmon skin, it slides right off after cooking. We have a plethora of salmon choices for you coming from around the globe. The Ora Kings are from New Zealand and are considered the closest salmon to wild kings but at less than half the wild-caught kings' price. Ora Kings are also available fresh year-round. Atlantic salmon comes to us from Canada, Norway, Chile (Sixty South and Verlasso), Faroe Islands, and Scotland (Loch Duarte). We offer skin on or off, though I recommend getting it skin on. Prices vary on each, so check out the website for pricing.
Bronzini: This week, Bronzini added a new form for the bronzini, butterflied with the head off. This cut will have the bones removed and both sides still attached to look like a whole fish, headless. We will always be offering fillets from the two sizes, 400-600 gram fish (3-4 ounce sides) and 600-800 gram fish (4-5 ounce sides) and the whole fish, scaled and gutted. I would recommend the butterflied or whole fish for the grill. Though the fillets would work, they are more suitable for the pan or the oven. See farm pictured below.