Something Fishy

My seafood vendor just called to tell me he's shorting me on part of my order. He's been having a difficult time finding things for me lately so I'm doing a little investigation. A few months ago he seemed like he was heading away from being someone I could rely on for specialty items and heading more to the mainstream so I called him on that and told him I was looking at some other companies. After that he seemed to get on the ball a little more but he's sliding once again.

It's tough for him. He's a little guy like me and can't afford to buy on spec and unfortunately for me my own orders are pitifully small in the world of wholesale. So I don't end up getting fun stuff to play with as often as I'd like. He, however claims the stuff isn't in the marketplace which I know is at least partial bullshit because whenever I'm in SF I see all kinds of things at Chinese markets.

I like the guy. We used to work together at another restaurant years ago and have always had a good relationship so I don't want to cut him out, but I did resume talks with Bay Area purveyors to see what really is out there.

He used to be a chef. He knows you get bored with the same old stuff. Perhaps when my orders drop he'll come around. Or maybe I'll find out he's telling the truth.

Seafood is getting very tricky. It's an under-regulated, minimally inspected industry which is just starting to discover the impact it has had on our oceans. So at this point dwindling stocks, questionable fishing practices and mercury levels undermining consumer confidence coupled with most of our country's complete unwillingness to eat fish which are in the faintest way unfamiliar leaves chefs like me high and dry.

I'm bringing in some sardines which I'm sure I will be eating. Both literally and figuratively. But I can't continue to serve a range of 5 or so fish and continue to have fun. I know, I know. You're going to tell me you eat everything that swims. Good, move up here. I'll feed you.

Comments

[Kudzu]

Haddock: You and many others might be interested in Cooking for Solutions 2005 at the Monterey Bay Aquarium May 20-21. You can get info at the website, www.mbayaq.org .

[haddock]

Thanks, I'll check it out. Unfortunately it's right after our SF trip and right before the GM's birthday so I doubt we'll be able to attend.

[Kudzu]

There may be a report from the conference that we can access (I'm not able to be there, either). I know there's a new cookbook from the project -- though we need info/guidance more than more recipes!