Seafood is the perfect protein.  With more nutritional benefits than any of the land animal proteins, it is important to serve seafood to everyone, even to those who can’t afford it.  That is why Fortune Fish & Gourmet proudly supports SeaShare.  SeaShare is a non-profit organization that links like-minded companies in an effort to feed those who are in need.  By fostering relationships and cultivating a network of generosity, SeaShare connects integral members within the seafood community to share the harvest and provide hunger relief around the world.  Please click on the link above to learn more about SeaShare or to make a donation.

 

This time of year many fishermen have pulled their boats in for maintenance and the heat is bearing down, meaning fish are diving into deeper waters and not biting.  You can drop your bait, but you can’t make them bite.  Considering this scarcity of your popular species, here are some substitutions that will get you through.

 

American Red and Yellowtail Snappers are hard to find at the moment.  The season just re-opened for Yellowtails, but until we see some cooling in the temperature, don’t expect there to be a lot of either species.  Good substitutions for these species include domestic Mangroves, Lane Snappers, and Large Silk Snappers from Panama.

 

Domestic Red Grouper are typically found closer to shore than other species, so when it gets this hot, they dive and become harder to find.  So, if you are looking for domestic Grouper, you need to look to deeper water species such as Yellow Edge.  Yellow Edge Groupers are delicious, meaty in texture and mild and buttery in flavor.  West Coast Grouper also make great subs when there is not enough deep-water domestic fish to go around.

 

The Fluke quota was cut by about 40% this year, and right now everyone is having trouble finding fish.  Many fishermen are holding onto quotas for the end of the year.  Good subs include Dab Sole, Pacific Sole, and Halibut.

 

The summer is the worst time for Mahi, so if you are having trouble sourcing fresh Mahi, try subbing Ecuador and Hawaiian Ono.  Ono, also known as Wahoo, fills in nicely for all Mahi preparations. 

 

As the King and Sockeye Salmon seasons cool off, look to Coho and Yukon Keta to fill the voids.  Wild Salmon season has a few more weeks left, so don’t let your menus dry up before it’s time.  The quality of the Coho and Keta are terrific this time of year, and you will also find that they are much more affordable. 

 

Fresh Shrimp is just getting going in North Carolina.  Sizes are ranging from 16/20 count to 31/35 count, with 21/25 being the most abundant.  These shrimp tend to have a very clean, sweet “shrimp” flavor and, when fresh, offer a great snap to the meat. 

 

As we get into the latter days of summer, it’s important to savor what’s around, substitute for what’s not, and share nature’s perfect protein with the people we enjoy the most.