I had lunch with Stephanie of Blue Moon, fishmonger’s wife, yesterday. We talked about our upcoming joint-event, Learning Fish, at Union Square Greenmarket. It is scheduled on May 7. Please come to see us for whole fish filleting demonstration and sample tasting plus Hiroko’s book signing. On that day we will answer to any seafood questions you bring with you.
Here is a latest fish news from Blue Moon. Mackerel from Boston will soon be gone because the water is becoming warmer. Oysters from North Folk, which they call Robin’s Island, are delicious and are available until May. Cod season is ending right now. Winter flounder, which they call yellowtail flounder, is still here. Stephanie prefers summer flounder, fluke, over winter flounder. She says the flesh is firmer and is suited for sushi and sashimi preparation. Let’s wait for its come back. Black fish – I never had this fish before, so I am looking forward to tasting it – is coming to the market very soon. According to Stephanie black fish’s skin is black (no doubt!) and its flesh is very sweet. The fish’s diet is shellfish.
I bought porgy and squid for the dinner with friends. Sake-poached porgy, fried, poached squid with local oyster mushrooms and Japanese sweet potato w/Hiroko’s SU-MISO sauce.