Thursday, August 4, 2011


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 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....