Ladies & Gentlemen start your boners!!

Antarctic Bluenose Butterfish (Hyperoglyphe antarctica) is also known as Medusafish & found in all the southern oceans, at depths of between 40 and 1,500 m. The gorgeous beasts inbound for Friday runs are hailing direct from Antarctica.

Mainly feeding on the tunicate Pyrosoma atlantica, they will however feed on a huge range of fish, molluscs, squid and crustaceans, they've also been known to be cannibalistic.

The flesh is pinkish white with a firm, incredible delicate flake.

Glorious aren't they??

I'm getting all weepy with Sinatra tunes rolling though my head. It's like the closing credits to a great movie. Yes good people we've come to the end of the incredibly short Northern Black Bass Season & we've got the final runs hitting our coolers tonight. This is your last chance until next spring to get your hands on these beatiful blue faced anomolies. There's a limited amount available for those of you who would like one last horrah with one of the ocean's most delicate & elegant creatures.

Fresh Batchawaka Bay, Ontario Chub.

Haven't seen these in years. Watch them go in 3 minutes from this post............................

Chilango ready to weigh up a new Gulf of Maine DMR Halibut that just arrived.

These gorgeous animals are new in today & we've picked up a couple extra for the wake n bakers among you who've failed to preorder last week. Remember people that these fish are from an extremely limited seasonal fishery in where each fisherman is only allowed to harvest a total of 25 animals per season. EAch fish comes in with a tagged tail that carries a number tracing that animal back to the vessel ensuring teh validity of this artisan sustainable operation.

Each fish is individually boxed & shipped from Portland Maine direct to Supreme.

Each crate is tagged with Vessel & Captain info. Each Fish is skilled with a spike through the brain, sending the animal into an almost immediate deep state of rigor mortis. The animals are then plunged into an ice slurry bath which draws the core temperature down quickly, making the shelf life of these animals nearly untouchable. The fish are all soldier packed into the crates & a layer of plastic is laid on top of them so the ice isn't allowed to come into direct contact & burn the eyes, gills or skin.

All of this meticulous care. That's why they're the best!

Last call for Fish Fat bitches!!!

Trucks are about to roll & if you'd like to be like me & spend an evening rubbing your no no parts all over the belly wall of this obese Loch Etive Argyll Trout then you'd best be dialing my digits now!!

The American Mussel Oyster Shanks are on special this weekend!

It's a good opportunity to bulk up on those Christmas Gift Bag ideas for the Chef who has everything.

Raul makes it look so easy to hoist up a 73# dead animal.

The Gulf of Maine DMR Habut arrived today in pristine condition & they were completely oversold before even landing. This mother clocked in at 73.3#, stiff in rigor. The size & rigidity of these animals made it a challenge for us this morning to figure out how to box them up for the customers but my enormous genuis brain devised a way!

You can see the tag tail which each Department of Marine Research Halibut will have, certifying that each fish was harvested from this extremely limited seasonal fishery. Remember, each fisherman is only given 25 tags per season & all fish are shipped direct to Supreme within hours of kill. This, along with meticulous care that goes into the handeling of these giants ensures these to be the highest grade Halibut on Earth.

There's an extremely brief window open now if you want to try for Halibut to be available for Friday routes. Chefs be sure to put your names on the list & we will be able to fill fish in order as they arrive.

This is something I'm willing to bet a very few of you have ever seen.

A true window into how incredibly immaculate these animals arrived. Still stiff in a beautiful state of Rigor the Gulf of Maine DMR (Department of Marine Research) Halibut have all been packed up & are on thier way to their final destinations across the city, up into Milwaukee & down into Indianapolis. My crew was circled around the crates this morning swooning over the pristine state that these animals were in. This incredibly limited boutique fishery was able to supply fish to us just hours from kill. It's a real honor to have the opportunity to work with an operation of this calibur!

We're oversold on today's delivery & Chefs have already gotten in line for today's kill that shohuld be in Chicago tomorrow night. Good luck!

The latest shipment of Both Veta La Palma Species are inbound tonight from Seville, Spain. These impeccably refined animals are two of the most truly ethereal species I've ever had the pleasure to work with.

Spanish Lubina & Lizarra Ramada.

Kanpachi cutting class in the morning! Taking an impressive fatty loin off of the Hawaiian Beast leaving the collar section for comida!!

Hawaiian Kanpachi are running on special for Wednesday / Thursday runs while they're in house. Call your reps for deets

The text conversation sounded ridiculous. "Chef, I'm out of Dragon today but I do have Unicorn"

Unicorn Kala are in house now. The blood is purple, clotty & clinging to the gills that smell like fresh blue ocean water. The inside of the body cavity smells like fresh cut cucumbers. No doubt son!! Daddy's bringin the sexy cheeze!

Pulled from the waters of the Bay of Biscay along the border between France & Spain.

Incredible!

Pumpkinseed Sunfish.

The tinges of blue, gold & red are still prominant on the face. This shows the animals are only a few hours out of the waters of Ontario's Batchawaka Bay.

Luckily I wore my extra absorbant depends today because the level of soilage once I got my first glimpse of the new Loch Etive Sea Trout is epic!!

These ridiculous animals are hailing form th Argyll region of North Eastern Scotland. some of the fattest animals I've ever had the pleasure to work with!

Ladies & Gentlemen the first seasonal opening of Copper River Salmon produced low landings. Yesterday's short 12 hour opening produced a limited amount of available Wild Sockeye Salmon. We bought what was offered so be sure to start calling in your preorders early today if you want to be the first kid on the block with Copper River Sockey's on your menu!!!!

It's looking like we might finally have some Shibumi to ship in the next week or 2, exact date still yet to be determined. For those of you who've tasted these amazing delicacies know why they're in such demand as well as how limited the supply is once the season starts.

Start calling in your preorders now people.

The incredibly elegant Veta La Palma Lizarra Ramada making her 1st appearance @ThePigChicago today. We're looking forward to see what @JimmyBannosJr has in store for these amazing animals.

This is the final two weeks of the season & as you can guess availability is extremely tight.

Japanese Firefly Squid AKA Hotaru Ika are in house tonight for Wednesday runs but only to the fastest of you who bounce.

These delicacies are predominantly caught in Toyama Japan, between March and May. They get their name from the special light-producing organs called photophores that allow the animals to bascially glow in the dark, emitting a deep blue light from various parts of their bodies.

The “miso” (the guts, for lack of a better term) instantly bursts in your mouth, matched by the soft crunchiness of the tentacles. Fatty, crunchy, salty & incredibly gorgeous as a plate presentation are the reasons Chefs are going nuts for these animals.

& the award for funniest response to Genn Keefer's article regarding Food Trucks goes to Kuma's Corner!