Sunday, August 28, 2011

Sustainable Seafood

Sustainable Seafood is one of our industries hottest topics. Over the last several years food service has experienced a heightened public awareness of what they are eating and how these products are grown and harvested.

Along with a more mindful approach to food source, has come a more mindful trend toward sourcing environmentally responsible product. Halperns' has fully embraced this movement and provides our customers with a wide range of Fresh Seafood that is harvested from well managed fisheries who maintain healthy species population.

We also have developed strong relationships with several "day boat" fishing fleets. In addition, we have allied with several farms and suppliers in an effort to support and promote sustainable aquaculture, including "Cleanfish".

Whether you are looking for a Wild Caught, hook and line fresh catch or a trademark farm friendly brand, Halperns' is sure to bring a variety of environmentally responsible prizes to your menu.

Thursday, August 4, 2011

Wreckfish


South Carolina Wreckfish is in the house, so get it while you can! 

Wreckfish is harvested out of the 'Charleston Bump' and the fishery is closely regulated. The spawning grounds will be closed from January 16 to April 14. 

The tight state and federal management of the fishery makes it a sustainable choice!

The name is derived from the location in the deep waters where they are sourced... in and around shipwrecks.

Large fillets will cut out very similar to it's cousin the Grouper with equal versatility in the kitchen. 

The fish taste great paired with just about anything! 
Support your local fisheries and ocean friendly choices today with Wreckfish.

Wednesday, August 3, 2011

Red Porgy

A LITTLE HISTORY BEHIND THIS VERY MILD, FLAKY, WHITE FISH.......

A fish better known for its contribution to the American songbook than the American dinner plate is being touted as a sustainable alternative to grouper and red snapper. Southern conservationists are now championing red porgy, the fish that was once so ubiquitous on low-country docks that it lent its name to the hero of George Gershwin's opera, "Porgy and Bess."

While the effort has been slightly hampered by chefs' reluctance to tinker with unfamiliar proteins and the lingering social stigma associated with eating red porgy, backers believe the fish's taste and history make it an excellent candidate for a delicious alternative.

Affordable, sustainable and a new option for your dining guest. Please ask your Halperns' Fish Monger for a few pounds. You will not be disappointed....