Our turbot are supplied by Stolt Sea Farm in Spain, who produce the brand Prodemar. New technologies and state of the art facilities have made Prodemar turbot an industry staple, now a healthy, sustainable option internationally because of industry advancement, especially at Stolt. Stolt Sea farm is at the forefront of industry technologies and processes, while also having the necessary industry experience for farming these delicate fish. The farm is also highly involved with the replenishment effort of wild populations in the North, Baltic, and Mediterranean seas.
Turbot is an inshore flatfish that’s known for its delicate flavor, bright white flesh, and firm texture, very similar to wild halibut or fluke. Though similar to these fish, turbot has great availability over the winter months when wild fish sometimes become scarce, therefore making it a popular, highly reliable winter menu item. The four fillets it yields can be poached, pan fried, or sautéed, though the whole fish is also popularly roasted, especially the small, one-pound fish.
This left-eyed flatfish, with light to dark brown skin that camouflages it on the ocean floor in the wild, contains important nutrients, including vitamin B, calcium, fluoride, magnesium, iodine and Omega-3 fatty acids. With its firm and delicious white flesh, turbot is highly regarded by many of our nation’s top chefs.
Prodemar turbot are sustainably farmed and fully traceable, carefully started in hatcheries and then moved to inland farms, mainly in Galacia, Spain. Stolt was the first to build their own water inlet tunnels from the surrounding sea to their production facilities, administrating water cleanliness and consistency for the turbot. This technology allows for complete control in maximizing water quality and leaving the least amount of environmental impact possible.
Last week, we were lucky enough to take some of our customers and team here at Pierless Fish to tour one of our major suppliers. Located in southern New Jersey on Long Beach Island, Viking Village is an active dock with boats working with many different types of species and gear here on the East Coast. We were able to see the F/V Elizabeth packing out 100% dry sea scallops and tour the scalloper F/V Ms Manya with captain Pete Dolan. We were also able to speak with captain and owner Mike Johnson of the F/V Sea Farmer, a pelagic longliner preparing for a 6-day trip at sea fishing for primarily swordfish and tuna. Viking Village is also home to other pelagic longliners, many day-trip gillnet boats, and more scallopers, both multi-day and 1-day trip boats. A tour of the facility was provided by Ernie Panacek and other members of their staff, showing us details on grading tuna and scallops, as well as ice production and logistics. A fun, educational experience for everyone, we hope to visit again soon. See some photos of our day:
Touring the F/V Ms Manya
Captain Pete Dolan showing us the pilothouse of the F/V Ms Manya
Packing out scallops from the F/V Elizabeth
Grading scallops for size and quality
Speaking with owner/captain Mike Johnson of the F/V Sea Farmer
As part of our commitment to incorporating environmentally friendly processes into our business, we now compact our styrofoam so it's able to be recycled. This new machine will be compacting styrofoam that comes into our receiving department, later to be recycled into new material for new uses.
This photo was taken Monday, and below, you can see what all that looks like now. This before and after comparison shows all the styrofoam we've compacted with our new machine this week, now ready to be recycled. Densified styrofoam can be used to make a multitude of new materials, instead of sitting in a landfill for eternity since it isn't biodegradable. We're looking forward to other recycling projects in the future, so stay tuned for what's up next...