A note from the Fish Monger.

Let’s hope he comes home from the rink whole( remember Fred?) to a line of waiting customers.

Mike

Dear FFDers,

Despite those 3 days of howling wind, it’s my job to find some goodies from one ocean or another. Luckily it all ends up in Boston, where I can one-stop shop for the stuff you tell me you have a fondness for.

and if your seafood budget hasn’t been shot by Ash Wed, Valentine”s day, or the first Fri. of Lent.. come on down for these:

HADDOCK: offshore domestic…really nice!!

Fresh GA SHRIMP… brown in color , and I think deeper natural flavor

Flounder..same trip as the Haddock..with size for rolling, we do have crabmeat

HAKE…top freshness

Salmons;::: WILD KING (previously frozen) AND FRESH SCOTTISH ATLANTIC(farmed)

You know by now that it doesn’t end at the fresh fish,,,we’ll be throwing together a surprise or two when Jessie shows, she’s an up and coming sous chef, and has got the calamari salad , and bluefish pate DOWN.

Plenty of Veggies, more Fruit tomorrow, such as grapefruit and pears, and some kind of nice juice orange….if anyone would like to split a case of anything please inquire..big savings!!

Gonna try and get in some noon-time hockey..so lay low til around 1;30 …should be able to handle the onslaught shortly thereafter

Thanks for your time….Fred..

http://www.freshfishdaley.com/

Fred has some lovely Greek delights today. I  purchased along with  my salmon, grapefruit and pears, a box of Finikia.

Wiki.

“The cookie is made using flour, baking powder, orange juice, and oil. No dairy products are used. After baking in the oven, the finikia are rolled in a mixture of cinnamon, sugar and ground walnuts. Melomakarona, another type of Greek cookie dessert, are made with the same ingredients, but after baking, they are dipped into a syrup mixture consisting of sugar, honey, water, orange zest, and cloves. Then they are rolled in the ground walnut, sugar and cinnamon mixture.”

Yummy!

The latest from Fred.

Mike

Dear FFDers,

Yup, another year has past and we arrived at NATIVE SHRIMP season 2013. come and get’em. just call or respond and we’ll be glad to sell them in any form you’d like.

Whole: 3.95/lb

Headless : 4.95/lb

Peeled : 9.95/lb

Need bigger shrimp?? I’ve ordered some fresh (chem-free) North Carolina’s for Fri.

Both of these critters simply can’t be beat for freshness, texture, taste..The season won’t be forever , as a matter of fact the tonnage is very limited and once reached ..the end. so treat yourself.. or wait til the 2014 season.

I know a couple of hard working ladies trying to get a business established. Both have superb skills and recipes. you know Karimah, with all her Lebanese nibblers(good selection and new arrivals yesterday.) Then there’s Karol from Manchester , a long time customer, who has no equal to her Greek pastries and a Spanakopata. we have a little table set up of her goodies and hope you’ll support her or I’ll end up eating them all.

We @ FFD even have a few or our own creations.

1) seafood GUMBO….FISH CHOWDER….CRABCAKES….SMOKED BLUE AND TROUT PATES….BAKED STUFFED CLAMS…. long list of others

PRODUCE:: COMICE PEARS…GRAPEFRUIT…NY FUGIS….BABY BANANAS..PURPLE GARNETS…BRUSSELS SPROUTS …BROCCOLI CROWNS…SHIITAKES

Got to get the joint looking like we care…and get Alex something to do (designated peeler )

Thanks for your time….Fred

Merry Christmas to Fresh Fish Daley!

Mike

Dear FFDers,

Like everyone and everywhere else it’s go-go-go here , and the bah hum bug syndrome is seeping in…however, in a matter of days hopefully with family and friends surrounding us we can say it was almost worth the zaniness. If you have time to sit down and cook a meal with those that have arrived  or arriving soon, here’s a list of some of the offerings.:

HALIBUT..SNAPPER…GROUPER…HADDOCK…COD..FLOUNDER…SWORD..WILD

SALMON….CAPE SCALLOPS….SEA SCALLOPS…TUNA…FRESH WILD CHEM-FREE SHRIMP(may run out , but have more for the weekend)

HOMEMADE:

calamari salad….baked stuffed clams….crabcakes… fish chowder… Mediterranean stew…shrimp scampi..smoked trout and bluefish pates

I may not have time to update further after rounding things for the final push on Fri. So if you are really counting on something I should know before Fri.

I thank you all for getting FFD to her 32nd Christmas. Have yourself a Merry Christmas.

Fred

The latest news from our  Fishmonger

Dear FFDers,

Quite the lineup today folks. As the gardens are offering up their final fruits, so it seems the sea has similar timing. We’ve got the final stages of this years WILD KING SALMON from the WA state rivers. We’ve got some of the most exquisite BLUEFISH landed off the coast of Long Island. If you have any hankering for EAST COAST HALIBUT today would be well worth your trip. We have north Atlantic Haddock, Cod , and Flounder. The Canadian Sword season is winding down , but that doesn’t mean we don’t have a real yummy one the in house. oh yeah, FRESH FLA. HEADON SHRIMP. I meant to mention those last fri. , but was scrambling too much in order to head off to Parents Weekend for #3 son. Shrimp are still excellent , maybe even developed a bit more shrimp flavor.

anyway …to keep it short , we’re putting together the crabcakes and baked stuffed clams in a minute or so…Fish and Clam chows..Karimah’s got a couple of new items in here including a red pepper,garlic, lemon sauce just for fish.don’t ask me the name; but it has drawn raves as most of her stuff does.

Plenty of nice fresh produce including the Garnet Yams, Avocados, Comice pears, nice hot house Tomatoes, mushrooms, strawberries…That’s not short but, believe me, the list does go on..We’ll save some for ya. thanks for your time …Fred

Freshfishdaley.com

The latest  from our Front Street monger.

Mike

Dear FFDers,

Just to name a few:

HALIBUT, SWORD, CHAR, WILD SALMON, FLOUNDER, HADDOCK, COD, SCALLOPS, BLUEFISH, SNAPPER ….. ALL LOOKING GOOD!!!

PRODUCE::::

GARNET YAMS, PEACHES, PEARS, CRANBERRIES, ASPARAGUS, ZUCCHINI, CA. VALENCIA ORANGES ,,,SECOND TO NONE!!!

KARIMAH’S KITCHEN FRESH ARRIVALS wide selection..her Syrian bread too

FISH CHOWDER, CLAM CHOWDER, CRABCAKES, CAL-SAL, SMOKED TROUT AND BLUFISH PATES

Mental Health Morning tomorrow (wed) ..quick nine with some pals..back by 2:00 o’clock OPEN @ 2:00 …WED AFT.!!!!!

SO.. Scramblin a bit to not make a liar of myself.. believe me it’s all here. thanks for your time….Fred

Dear FFDers,

Most likely only a select few of you folks had it cross your minds that last week was the 1st anniversary of my very public plea of needing the reefer van in order to proceed into Boston. It’s a story that I will take with me til my mind doesn’t allow it. So many patrons , who I considered friends, and their extension of friends came running in such a whirlwind of good will and well wishes that it’s hard to imagine being able to ever show sufficient gratitude for making good ol FFD extend it’s life for, well, let’s just take it a year at a time. Today’s trip solidified how important it is to “get to the source, ” and without OUR rig I simply wouldn’t have had the chance to bring back some items better than fresh, as in: alive. a couple examples:

1) Native Shrimp that were still kicking.

2) Sea Scallops…twitching fresh…I’ll get some more of those for Friday.

And close to alive,just 12 hours out of water, Scituate “hooked” pollock.

A truism that simply couldn’t be more true ; “NONE FRESHER.”

That of course doesn’t really scratch the surface of what we are offering today.

I realize people love to know that that is really how fresh they would like their purchase to be. However , this business just doesn’t work that way anymore. With limited days to fish and limited boats to actually do the fishing, there are plenty of days that we buy what wasn’t purchased yesterday, today..making it , God forbid, a whole day older. I also know nobody wants to hear that fish directly out of the ocean can be a bit bland. In my humble opinion, a few days on ice before filleting can age the product for a fuller taste and richer flavor. I realize I’m not a good enough salesman to convince too many of you, but it is accurate.

Believe me.

Those types of seafood we have including:

Haddock, Hake, Flounder, Grouper , Cape Bay Scallops, Tuna toro, Swordfish, Wild King salmon, Atlantic farmed raised salmon.

Got more prepared stuff than we know what to do with too;

1) calamari salad,, albacore tuna salad, lobster salad,

2) Cakes: crab, salmon, gramma’s fish cakes ( made with salt cod.)

3) Soup types: FFD’s own Fish Chowder, Clam Chowder, Lobster Newburg for 4.

In other words, Soups on!

Produce:

Organic lettuces, garnet Yams , Strawberries, grapefruit (white and Pink), fresh mushrooms, shallots,, beautiful red potatoes…and fresh Broccoli crowns, and bagged spinach. Yup, its endless!

So…. though the year didn’t show much of an improvement in terms of net bottom line, I believe I mentioned in that e-mail a year ago that what my actual bottom line was was hearing how great that meal was due to the quality and freshness of your purchase. The fact that year 30 was possible simply because of your generosity , “drives” me to the source in order to be rewarded in hearing those types of responses .

I remain ever grateful to those contributors and ALL of the faithful. Thank you for your time…Fred

www.freshfishdaley.com

Dear FFDers,

It’s been a given for a while now that fish has been eliminated as a staple for family fare. It’s for a special occasion that expresses to guests that they are well thought of enough that you, as hosts, were willing to break the bank to have them over for assorted appetizers or dinner.

It’s where we are in 2012, and I wish I had better news for the prospects for the future, but no market is driven more by supply and demand than this industry; and the demand, by plenty , exceeds the supply. But once a year we can find cause to celebrate and splurge a bit and toast our good fortune to what we DO have with our close friends. Here’s a couple ideas:

From the Homemade Dept: (while they last, of course)

1) Lobster Newburg

2) Crabcakes

3) Fishcakes

4) Soups: Lobster Bisque,Clam Chowder,Spicy Crab and Corn,Fish

5) Fresh Albacore Tuna Salad,Calamari salad

6) Smoked Trout pate

The 3 weeks following Christmas are without a doubt are the most difficult to find fresh landings due to Holiday rest time for the boats, and if they are even willing to leave port, weather too is a real factor this time of year. At the same time what does make it to market is as pristine as possible and a true treat. What we’ll be looking for tomorrow:

1) Haddock…( cod virtually unaffordable), Hake, Flounder

2) Sea Scallops, possibly the capes as well

3) Salmon..Fresh Atlantic..and Wild King(pf)

4) Sword fish

5) Grouper

Basically whatever our Ocean renders and a few alternatives from around the world. We’ll be peeling wild gulf shrimp to save you time , we’ll be picking lobster meat , and we’ll have a bunch of cocktail shrimp if you haven’t OD’D on them yet.

Yes , OYSTERS. Yes, LITTLENECKS. Somehow we’ll fit it all in. So find a special someone or two, invite them over for a nibble and acknowledge with thanks our bounty and health for this past year and may it only improve in 2012.

Thanks for your time,

Fred Daley

freshfishdaley.com