New Caledonian Blue Prawns: A Perfect Item for Menus this Holiday Season

Truly one of the most exceptionally delicious crustaceans in the world, New Caledonian Blue Prawns are not your typical farmed shrimp. These beauties come from the far reaches of the Pacific, raised in the turquoise waters near the shores of New Caledonia, located between Australia and Tahiti. Raised in a natural habitat with over five times the space of generic shrimp farms, Litopenaeus stylirostris are at a level of quality that is unmatched. Known the world over by Michelin-starred chefs and critics, these crustaceans are an exemplary product of quality standards that have been specifically designed to create the best product possible.
With no antibiotics, pesticides, GMOs, or growth accelerators given to the shrimp at any time, their unparalleled flavor and texture speak for themselves. Their brilliant blue color comes from the plankton they eat in the natural ocean environment in which they are grown. Usually, generic shrimp raised elsewhere are harvested after just three months, and are commercially grown year round. In contrast, New Caledonian Blue Prawns have only one growing season per year, nine months, during which their lifecycle can be closely watched by the native people of the region who work with and are managed by the Societe de Prodocteurs Aquacole Caledoniens. "SOPAC" is the governing body that manages strict quality and sustainability standards for New Caledonian Blue Prawns, ensuring reliability and quality for all buyers of the product internationally.
Popularly consumed raw as a sashimi delicacy in Japan, New Caledonian Blue Prawns are world-renowned. They are deep frozen to -18C within hours of harvest to preserve their color, texture, and flavor, and we are proud to offer such an exclusive, high-end product to our customers!
November 30, 2016 by Sonja Panacek

October: National Seafood Month and National Breast Cancer Awareness Month

Yellowfin, bigeye, and albacore tuna are coming in strong right here off our local coastlines. If you're looking for a seasonal, local seafood, these fish are your best bet, and we're one of very few purveyors in New York City who carry such truly local, quality fish. This time of year tuna are migrating south, away from the chilling waters on the northeast coast. As the waters cool offshore, the fish develop a higher fat content and amazing flavor, making it the best time of year to eat them.

October is National Seafood Month, and we want to give back to the local commercial fishing community in recognition of it. Local fishermen and those all over the United States adhere to strict government regulations and face dangerous conditions, especially in the wake of storms like Hurricane Matthew here on the east coast, supplying these fish to the many who enjoy them in the New York City area and beyond. October also happens to be National Breast Cancer Awareness Month, and we want to raise awareness for this cause as well, having longtime employees and friends here at Pierless Fish who have been affected by this cancer.

From now until October 31, for all tuna sold at Pierless, we will set aside $0.25 per pound and donate it to these two causes; the local commercial fishing industry and breast cancer awareness and research. Half of the proceeds will be donated to the Garden State Seafood Association in New Jersey, where many of our tuna are landed by local fishermen, in honor of National Seafood Month, and the other half to Susan G. Komen Race For The Cure in honor of National Breast Cancer Awareness Month.

Highlighting these two organizations and the work they do is important to us. We want to encourage our customers to take advantage of the amazing tuna we have in house that are flavorful, plentiful, and affordable this time of year by joining us in supporting these two hard-working organizations. 

We encourage you to learn more and check out the links below.

Susan G. Komen Race For The Cure

Garden State Seafood Association (GSSA)

National Seafood Month

October 19, 2016 by Sonja Panacek

Turbot: A Great Idea for Winter Menus

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.

December 08, 2015 by Sonja Panacek

Pierless Fish Tours Viking Village in Barnegat Light, NJ

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



We now recycle styrofoam!


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...


Alaskan Sockeye Salmon


The name ‘sockeye’ is thought to have come from the tribal word ‘sukkai’, for ‘red fish,’ which is the color these salmon change to when spawning. Sockeye salmon are also known as blueback (in regards to their coloring for most of their lives, pictured above) or summer sockeye (when they are most plentiful). As a species of fish that is anadromous, sockeye salmon are born in freshwater rivers and lakes, they then migrate to saltwater in the open ocean. At the end of their life, they migrate back to the freshwater where they were born, to spawn.

As one of Alaska’s most important industries, policies for all species of salmon are extensively managed by field-based, biological research and analysis. Since the 1970’s, fishery management practices have been put in place to make harvesting all stocks of salmon sustainable, supporting tens of thousands of jobs for the state as well as significant economic activity.

One of the sources of our sockeye salmon is from the fishery located in Yakutat, Alaska. This small town is located in the south- eastern, coastal area of the state, facing the Gulf of Alaska. In this small town, with a population of about 700 people, the majority of the inhabitants are involved in the commercial salmon fishery, mainly for sockeye. Fishermen use gillnet and seines primarily, though a small hydraulic longline can also be used, a version of hook and line, sometimes referred to as a “hook boat.” The largest sockeye salmon fishery, Bristol Bay, is located northwest of Yukatat. Located farther south along the coast is Sitka, Alaska, another source for our salmon.

Of all the Pacific salmon, sockeye is second in fat content only to the chinook, or king salmon, and has beautiful, bright orange-red meat. It is a smaller fish compared to the chinook, many times coming in less than ten pounds, and the meat is firm, rich and flavorful.


Wahoo from New Jersey

As one of the fastest fish in the ocean, wahoo are long, beautifully striped fish, dark steel blue along their back, fading to a silvery-blue belly with vertical iridescent lines along their torso. Their large mouths are filled with compact, finely serrated triangular teeth, a characteristic that compliments their impressive speed when hunting. They mainly feed on fish such as herring, frigate mackerel, and butterfish, but also squid. Much of the commercial catch of wahoo comes from the Pacific, mainly Hawaii, though much of our supply is caught right here off the east coast, many times the coast of New Jersey. Wahoo is generally a bycatch of longlining boats, out to catch swordfish and tuna. They usually swim alone or in small, loose packs of a few fish, but rarely in large schools.

Wahoo populations have the ability to mature into spawning adults and reproduce rapidly (about 1 year), much like mahi-mahi populations. Recreational and commercial catches involve proper permitting and harvest limits, though there are no formal stock assessments for the species because their populations are believed to be so high. Wahoo continues to thrive within these management boundaries, a well-balanced relationship between fish and fishermen.

Pictured here is Frederico on our production team, unloading a recent fresh delivery of wahoo from southern New Jersey.

A close relative of king mackerel, the meat of wahoo is lighter in color and milder in flavor, with a large, circular flake. Wahoo is also known by its Hawaiian name "ono," meaning good to eat, or delicious. It cooks up white and is great baked or grilled, also very popularly used in fish tacos.

Wreckfish from South Carolina

The Atlantic wreckfish resembles a grouper or bass, and inhabits deep waters of the Eastern Seaboard’s continental shelf, as well as other waters internationally. Though they can be found from the Grand Banks to Argentina, most commercial landings are from the Charleston Bump, located about 90 miles southeast of Charleston, South Carolina. The Charlston bump is a series of overhangs, cliffs, dropoffs and caves that allow wreckfish to hide while hunting for fish exploring the dark, cool waters just outside the Gulf Stream. A cloudy, reflective layer behind their eyes allows them to be super-sensitive to light, able to ambush prey who can’t see as well in the depths of dark water (up to 3,300 feet).

A 30lb wreckfish and fillet.

The U.S. wreckfish fishery is possibly the most sustainable fishery in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. Fisherman are limited to using bandit rigs, which are large hydraulic reels that send a vertical cable line and multiple baited circle hooks nearly 1,500 feet to the bottom. This creates a very selective method of fishing that results in nearly zero environmental impact or bycatch. Wreckfish also have no known predators.

Most wreckfish are between 20 and 60 pounds, but can reach weights of well over 200 pounds. This average large size helps create thick, meaty fillets and impressive portions. The meat of wreckfish is much like grouper -- firm, white, and mild with large flakes. The cold, deep water they live in also imparts a clean, slightly sweet taste to the fillet.


Local Brook Trout from Rural Pennsylvania

Looking for an affordable, local option for seafood from a small-scale farm? You've found it.

By being raised in a small and naturally-powered setting, the carbon footprint to produce each fish is notably lower than others in the aquaculture industry. The Preserve has positioned itself to not only offer some of the best farmed rainbow trout available on the market today, but is also a substantial part of a local economy that we’re proud to support, being only a few hours drive from New York City.
Our brook trout come from the Limestone Springs Preserve -- a local, high-quality trout farm in Lebenon County Pennsylvania. The trout are raised in long concrete troughs, or “runs,” with pristine spring water that flows through them from the Preserve’s adjacent 19th century limestone quarry. This system is gravity-powered, with minimal electricity required to keep the freshwater flowing for the growing trout. Used water flows out of the runs and into a manmade settling basin where waste and sediment settle. The water is then cleaned and filtered slowly and carefully, then continuing down the Tulpehocken Creek. This flow-through system allows for a natural, clean habitat, and is very different than the general water recycling system primarily used in fish farming. The trout at Limestone Springs Preserve are fed a high-grade, sustainable feed, and mature for 20 months, or until they reach about 12 inches in length. The runs are then thoroughly cleaned and power-washed, and then the process begins again with small trout that have been hatched and raised from fry on the same property.

In addition to the raceways where the trout are raised, the Limestone Springs Preserve also offers a pay-to-fish pond, where at any time of year, anyone can catch as many rainbow trout as they want without needing to have a Pennsylvania fishing license. Whatever you catch you must keep -- fish that are caught are purchased by the pound. This unique opportunity gives anyone the chance to easily catch and taste these delicious fish.

Want to try some at home? Available by the fillet, whole, or butterfly-cut, any of these are easily made into a flavorful, healthy meal. Trout pair well with garlic or citrus, and are very affordable. Be sure to check out this product on our store.

East Coast Swordfish

While Atlantic swordfish can be caught domestically as far as off the coast of Texas in the Gulf of Mexico, we source most of our swordfish from the mid-Atlantic here on the East Coast. In the late 1990’s, fishery management policies were put in place to rebuild depleted swordfish populations. For a number of years now, the local east coast population has been reliably increasing and in 2013, was declared to be over target levels by 14%. Atlantic swordfish have been an incredible fishery management success story over the last 20 years.

As their name implies, swordfish have a long, flattened bill that looks like a sword, which is used mainly to stun and injure prey in the water while swimming at speeds of up to 50mph. Commercial fishermen set a long line of hooks (about 40 miles) overnight with glowsticks attached, which attract small fish and squid, and in turn, swordfish. The commercial longline fishery has minimal environmental impact, since the line rests only in the water column. It also uses advanced technology like sonar and GPS, as well as specifically developed gear to avoid contact with animals like turtles and dolphins.

Swordfish is just one of those fish that really has no equal. With a dense, steak-like texture that is moist and hearty with a mild savory flavor and a high fat content, it’s nearly impossible to find someone who wouldn’t enjoy eating it. Its dense, steak-like texture is fatty and delicious, perfect for the grill. Try some out this weekend! It's available by the pound here on our website, shipped overnight to you fresh, never frozen.