Welcome To Pelican Pete Fish!
Pelican Pete Fish is incorporated in the state of Florida under the name “Pelican Pete’s Fresh Florida Fish, Inc.
The brand name has been established so that consumers can know how their fish is caught and handled and be assured that they are receiving the highest quality fresh fish if it carries the “PelicanPeteFish” label.
The procedures, and the reasons for them, are many.
Fish have a higher water content than mammals and chickens and so they are subject to decaying quicker. Unlike other animals a decayed fish will give off a fish odor warning the consumer that the fish may not be of the best quality. Chicken, Beef and Pork, in general can be contaminated before they give off an odor. Shell fish can "smell" Ok and yet have dangerous contamination.
Fish, if not properly handled, can start decaying rapidly especially if it is dead before being brought aboard the boat.
The most critical contributor to short shelf life and “fishy tasting fish” is heat. In northern latitudes where water temperatures are often generally colder and air temperatures are more moderate, fisherman have more latitude in getting their fish cleaned and iced down quickly.
In southern waters with water temperatures often in the 80º range and the air temperature higher, there is a very narrow window in which the fisherman can get his fish dressed and iced down quickly enough to insure a high quality product. Those fishing small boats in in-shore waters need to take extra ordinary care of their fish and limit catches to those that can be properly iced--or kept alive.
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All too often this is given short shrift by fishermen when the fish are coming aboard at a fast rate. At the dock the accelerated decomposition is not noticeable but days later, at the consumer level, it will be.
The other causes of accelerated decomposition are stomach contents not being removed--this is not critical on small stomach fish with firm flesh--most flounder species for example--but it is critical in fish with strong stomach acid (i.e. Catfish, Shark) or softer fleshed fish such as mullet.
Another contributing factor is “slime” which all fish have to some degree. Eels, Chilean Seabass and catfish are examples of fish with higher level of slime which should be removed to slow deterioration,
Less important, but still a factor are gills which must be removed in some fish (Codfish that are iced heads on for any length of time) but not an important factor in many species that are being landed daily.
The first two species of fish that have received the “PelicanPete” certificate of approval are the two saltwater catfish species that abound in the waters of Florida and adjoining states.
They are The hardhead catfish (Ariopsis felis) and its larger companion Gafftopsail Catfish: Bagre marinus.
There are many myths about these two species but they are “full water column” feeders devouring crab, shrimp and fingerling fish of many species. The only natural enemies are Bullsharks and man.
In general, “full water column feeders” have the tastiest flesh and these two species are no exception. In culinary competitions both species usually rank at the top of the list for taste over any other catfish species.
They are so plentiful that in many areas they are literally an “invasive species” wreaking havoc on ecosystems.
They are not generally harvested as over 90% of the fish consumed in the USA is sold by supermarkets who import foreign fish that are prepackaged and frozen.
All too often these imported fish are farmed, mislabeled, contaminated with hormones, antibiotics and chilled with ice made from non-potable water.
The demand for fresh, native fish is growing rapidly and new initiatives to provide fish directly from the boat to the retailer, consumer or farmer’s markets is growing.
The certification process for these two species requires handling as described below:
(1). The fish are landed live.
(2). The fish are immediately put into an iced brine tank--this is refrigerated salt water.
(3). After immersion into the chilled water the fish become lethargic, their "adrenaline" (fish generally don't have adrenal glands but seem to create a substitute) build up has dissipated and only then are they placed on the dressing table.
(4). The fish are instantly euthanized with a mechanical driven spike which pierces the fishes brain. The fish are then “dressed” which means “gutted” and the body cavity washed clean with a high pressure (1,000 psi) water hose. The needle sharp “fins” are clipped near the end (thus making the fish far safer to handle as it enters the food chain).
(5). The fish are then placed in specially built insulated totes and covered with ice. We make our own ice with city water and the water is triple filtered prior to reaching the ice-maker itself. The boat leaves the dock with over a half-ton of ice and it is used generously. The fish are then delivered the same (24 hour) day to the purchasers.
This extra ordinary handling insures that the consumer will have the highest quality and healthiest fish at a price below that of imported fish.
By buying fish with the "Pelican Pete" label you can be assured that they are wild caught native fish, harvested on a sustainable level, and handled with the highest standards from the boat to the fish monger to your plate. They will only be sold to establishments that meet our standards of handling the fish after they have been delivered.
Questions may be directed to our e-mail address. We intend to begin Commercial harvest by the end of 2016.