The Boston Seafood Show took place last week, just as the second Nor’easter in as many weeks was rounding into form. Flights were cancelled on Tuesday and many people from around the world were stranded in Boston for a couple of days. Seeing the blizzard up close really drove home just what East Coast fishermen have been facing the past few weeks. The beginning of March has not been kind to fisheries. Many vendors in Boston had empty coolers, and any fish that did show was quickly scooped up by the highest bidder. Everything considered, it was a great show and I would like to commend the city for its diligent work on keeping the streets and sidewalks clear and safe for everyone. As I write this, another storm is due to hit New England today.
In related news, lobstering is a mess at the moment. Prices continue to climb, and we haven’t seen the end, yet as more bad weather will limit vessels from leaving. With all the high prices coming out of Canada, it’s no wonder that vessels and licenses in Canada are selling for record prices.
We are facing the same issues with all Ground Fish and Fin Fish from the East Coast and Gulf. Weather is preventing boats from leaving; and, when they do, fish are scattered and hard to find. Below is a vessel in Point Judith at the dock, a common sight these days in New England.
Want a mild, creamy Wisconsin cheese that eases onto the palette like a rich butter or can be melted over vegetables to enliven your meal? If so, try Edelweiss Creamery’s Butterkase. Edelweiss Creamery is a small operation in Monroe, WI employing about ten people. Bruce Workman is the primary cheesemaker and he has partnered with three farm families to create the Edelweiss Grazers Cooperative, from which he sources all of his grass-fed cow’s milk. The result is an array of delectable, exquisite cheeses ranging from traditional Swiss to aged Gouda. The silky butterkase is just one delicious gem in an assortment of precious jewels. Try it with cured meats, grapes, melons, Chardonnay, or pilsners.