WILD SEAFOOD

So much anticipation comes with the arrival of wild salmon in the spring that sometimes we lose track of the other seasonal splendors the sea has to offer. Autumn is a particularly abundant time for local, regional and Atlantic seafood in general. 

For many of our customers, wild is what’s important. Often someone will come up to the seafood counter and ask, “What’s wild?” versus asking for a specific fish. What that customer recognizes is the superiority of wild-caught seafood—the robust, briny flavors and sturdy yet succulent textures.

Recently, much-needed attention has been given to the sustainability of certain wild species. We are working closely with our seafood suppliers to monitor and substantiate the practices of their fisheries and, ultimately, to put sustainably-caught fish on the tables of Union Market shoppers. This means that we are sourcing from fisheries that closely watch for overfished waters or the declining population of particular species of fish.  Additionally, such fisheries adhere to restrictions on bycatching, or unintentionally catching a type of fish that's not the one you intend to catch.

Starting in September and through the following weeks, you can expect to see line-caught Tuna, Swordfish, Striped Bass, Bluefish, Halibut and Cod from Montauk, the mid-Atlantic and New England, as well as a steady stream of locally caught fluke and flounder. And, of course, those colossal diver scallops.

From Long Island down to the Carolinas we’ll be getting Black Sea Bass, and the waters further south around Florida and the Caribbean will provide us with Red Snapper and Grouper. Also from Florida and the Gulf, expect to see whole, wild Tilapia (not the usual farm-raised) and some extra-large and jumbo fresh-never-frozen Gulf Shrimp.