Welcome to what is the beginning of the busy season in the fish world. We have Easter, Mother's Day, graduation, and wedding seasons coming up, and they are traditionally our most significant months. We will start with Easter as that is this Sunday, and we have a few items that you would find on many Easter Brunch menus.
Smoked Salmon: Who does not like excellent smoked salmon? We have what many consider the finest smoked fish products in the land, Ivy City Smokehouse products. We have several varieties available on the website, our traditional cold smoked salmon, a pastrami style smoked salmon, hot smoked peppered salmon, and the Indian Candy. The smoked salmon use only the finest ingredients with hand-selected salmon from BAP (best aquaculture practices) rated farms and are smoked in small batches. The Nova style is the most common. This cold-smoked salmon comes pre-sliced in 4, 8, or 16-ounce packs and full sides that weigh between 2.5-3# each. This is not your typical Pastrami smoked salmon. This 5-day painstaking process combining pastrami spices and mustard, joined with the subtle flavors of the highest quality salmon with the smokiness of Pastrami. This unique combination of flavors is perfect for rye, pumpernickel, or any kind of bagel. We have the Pastrami style in 4-ounce packs. The hot smoked peppered salmon comes in 6-ounce pieces, and the Indian Candy is in a 3.5-ounce single package or a 5 piece multipack.
Bacon: Nice thick-cut bacon from Zoe's Meats in Santa Rosa, California, is on the menu. We first introduced this bacon to our Wholesale to the Public last April. The volume we have seen has been significant. We have many repeat customers with nothing but praise for the flavor, consistency, and overall satisfaction with Zoe's bacon. The bacon is seasoned with the perfect balance of salts and sugars and then smoked over real applewood chips. Their pork is sourced from the finest hogs that are fed a vegetarian diet and never given antibiotics. Zoe's bacon comes in 2.5# packs, 8-10 slices per pound, and we have this premier product available for $19.95 for the package. If you have not tried this bacon, this is the perfect weekend to have at it.
Breakfast Sausage: Meatcrafters, based close by in Landover, MD, is the featured supplier of our maple sage pork sausage. Packed in 5 count packages, with each link coming in at 2 ounces, these are sure to please any sausage lover in your house. American Breakfast classic is seasoned with rubbed sage, Tellicherry pepper, thyme, nutmeg, and hints of ginger and allspice and sweetened with 100% maple syrup. Their pork products are raised around the world. Because of their versatility and superior characteristics, including marbling, taste, and texture, these cattle can be found across the United States. Major Pork production occurs in, Iowa, Minnesota, North Carolina, Illinois, and Indiana. Priced at $5.99 per pack, that is just $1.20 per link.
Whitefish Salad: We selectively source only the plumpest 100 percent wild-caught Great Lakes whitefish and sensibly brine with salt, brown sugar, subtle spices to accent the rich flavor of these hand-selected wild fish. We then hot-smoke with distinct American hardwoods to complement the buttery taste of this Great Lakes catch. Wild Whitefish is one of the few native species containing a high enough oil content to be smoked using traditional methods. The oils in this fish are unsaturated and contain healthy essential omega-3's, Vitamin-D, and potassium. We handpick the delicate meat and lightly combine it with a high-quality natural mayonnaise and a few spices to create a simple, delicious, and traditional whitefish salad. The perfect topping for a bagel or rye sandwich, it is excellent as a dip with toasted country bread, crackers, or tortilla chips. The Whitefish salad is an 8-ounce tub, and we have it for $5.99 each.
Fish to choose from this week include:
Wild Striped Bass: "Rockfish" is caught locally using gillnets, pound nets, hook and line, and is always a fan favorite.
Golden Tile: from the Jersey coast caught by Captain Dan Mears on the F/V Eaglet II