Amid seafood shortages and price hikes, these East coast chefs are looking beyond the usual catch
East coast chefs are adapting to seafood shortages and rising prices by exploring lesser-known species like spotted wolffish. With traditional favorites like oysters, haddock, and scallops in short supply, chefs are creatively altering their menus to attract summer tourists. The rising costs and reduced fishing quotas have prompted a shift towards more sustainable seafood options.
- ▪The federal Department of Fisheries and Oceans has reduced fishing quotas for haddock and scallops by up to 57 percent and 51 percent, respectively.
- ▪Parasitic diseases have devastated much of PEI's oyster population, leading to a reported death rate as high as 98 percent on some farms.
- ▪Prices for seafood have surged, with raw sea scallops rising from $23 to $30 per pound and oysters increasing from $19 to $24 for a half dozen.
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The spotted wolffish is one of the Atlantic Ocean’s less photogenic specimens, with the unimpressed face of a wizened sea turtle and a long, tubular body. But this May when Moncton Chef Pierre A. Richard laid eyes on one brought in from Prince Edward Island, he saw beautiful potential.Wielding a sharp blade in the kitchen of his fine-dining restaurant Little Louis, Richard sliced the strange-looking fish in half and then folded the flesh onto itself and tightly wrapped it in thin slices of house-made guanciale, Italian cured pork jowl.
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