so i am very excited to announce that i am now an exclusive broker of maybe what is the best baby octopus and sepia (cuttle fish) from Spain (The Canary Islands). These are tenderized with a special process we use. We have stainless steel tumbling machines (like a washing machine) and while the octo and sepia are tumbling, we add sea salt and ice water. The flesh not only gets tenderized by the spinning and pounding but the salt and ice water provide for a mellow brininess of which many of NY's finest chefs are comparing the flavor to Beau Soleil Oysters.
Most exciting part is seeing the chefs try the products in their raw state and loving it. Currently being used in some of NY's finest restaurants including Bond Street, Aldea, Esca, Del Posto, Morimoto, Minetta Tavern, The John Dory, Tribeca Grill, Joseph Leonards, David Burke Townhouse, Mercat.
Sashimi Quality and tender. Grilled, a la plancha, ceviche, crudos, how ever you like it. simply a fabulous product. If you know any chefs that want to try these jewels from the sea, let me know.
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