Boquerones are provided oil marinated in 1 kilo units (2.2 lbs) and are on special for the remainder of August for just $19.50/unit.  When we taste them at Samuels, we love them a top of fresh bread, tossed in a salad, a garnish for traditional Mediterranean style deviled eggs, or enjoyed as is.

Mussels are a favorite on seafood menus around the country, and we’re sure you’re familiar with our great selection live Mussels! But did you know that we have an excellent shortcut to make your Mussel dishes even easier?

Let us introduce you to Cooked Mussel Meat: a frozen 22 lb case of pre-cooked Mussels that make new, exciting Mussel dishes a breeze to make! You won’t have to waste any time cleaning, shucking, and cooking to make a great new dish, just unthaw and prepare in your method of choice!

You’ll have plenty of room to get creative with these delectable bivalves! Our Monthly Special of the Week, try these out in seafood salads, stews, pasta dishes, and soups. Cooked Mussels can also be battered, thrown in the deep fryer, and served with a dipping sauce for a simple and tasty weekend appetizer! Or maybe you’re feeling bold and want to try these out as a topping for a white pizza or flatbread? Be our guest!

You can find Cooked Mussel Meat on special for the rest of February for just $2.99/lb! And once you’ve cooked up a delicious meal, feel free to tag us on social media to “show us your Mussels!”

Cooked Mussel Meat

MUS200

Frozen 22 lb Case

$2.99/lb all February!

Have you always wanted to try out Alligator, but could never find the spot to buy it, or weren’t sure how to cook it? Well look no further! Samuels is offering a great product that will give you your chance to try out delicious Gator meat!

From ‘Bayou’s Catch’, double-tenderized Alligator loin and tail meat is here! Sold in cases of 12 x 1 lb packs, this frozen, cleaned meat is ready to prepare and serve! Wild Gator Eggs are harvested, then farm-raised in Louisiana until they reach maturity and are ready to be cut.

Mildly flavored with a firm texture Gator Meat is absolutely delicious in gumbo, and is also great for the fryer! So whether you’re making Gator Gumbo or Crocodilian Nuggets, this is the perfect item for you.

And right now, Samuels is offering an unbeatable deal…You can find “Bayou’s Catch” Gator Meat on special all February for $10.95/lb. You won’t want to miss the chance to give your customers a taste of true Louisiana cooking on Mardi Gras!

“Gator done!”

The species of octopus (O. tetricus) found off the Western Australian coast is considered to be one of the best species of Octopus in the world due to the quality and color of its flesh when processed, its tenderness and flesh structure, as well as its generous size.

Frozen for your convenience and loaded with flavor, these raw Hands are ready for the cooking application of your choice. Grilled Octopus skewers are a crowd-pleasing favorite, but this product is also a great choice for Sushi dishes! Feel free to get creative and mince or dice the Octopus on your way towards making Takoyaki, a popular Japanese snack made with Octopus, flour, pickled ginger, and green onion! And if you’re feeling spicy, why not try your hand at an Octopus taco? The possibilities really are endless for this product!

You can find these 11 lb cases of Fremantle Octopus Hands on special all month for $11.99/lb! Get them before they’re gone!

Product Highlights:

• High in Omega-3
• Tenderized by Unique Freezing Process
• Ready to Cook
• Sustainably Caught in Pristine Australian Waters
• 18 Month Shelf Life When Frozen
• All-Natural, Western Australian Product

Valentine’s Day is all about the wow factor. Everyone is expecting to be wined and dined with the most delicious and exciting food. And chefs know that presentation is key. Garnish play a significant role in the diner’s experience because we eat with our eyes. Additionally, during this love fest, many pictures will be taken and shared between friends and couples. And of course, everyone will be Instagramming their dishes, so they have to be picture perfect.

This year, let Samuels be your one-stop-shop with our easy options that will make your plates shine.  Here are some options we carry that will adorn your plates and enhance both the presence and flavor of your meals.

While you may be familiar with some classic garnishes we offer such as Canterbury Cure Caviar, we also offer high quality, unique items that will really impress your guests. Our edible flowers for example, are on sale for the whole month of February.

Edible Roses add a touch of romance to any dish whether sweet or savory. The beautiful and delicate, red roses are pristine and perfectly sized and shaped to add just the right amount of flair on your plate. They have an amazing, subtle fruit and floral flavor reminiscent of strawberries and green apples that is extremely versatile. This beautiful garnish will wow your guests whether it is candied or chocolate dipped, served simply as is, or used as a flavor enhancer.

Our Edible Orchids are another unexpected show stopper. Their stunning purple petals complement any dish with their flavor and presentation. Representative of love, luxury, and beauty, Edible Orchids will transport your guests to a romantic, tropical place during this cold winter. The flavor, reminiscent of cucumber and endive, will enrich your dishes and inspire you. Whether serving fried orchids or making orchid sauces and salads, your creativity will soar all the possibilities

There are also fun citrus options that add a pop of color and a nice zest, like our Finger Limes and Japanese produce varieties like Yuzu and Sadachi. If lime is your main squeeze, shake things up with Finger Limes or Sudachi. Finger Limes, known as citrus Caviar, contain bursting beads of lemon-lime flavor perfect for topping any chef creation. Sudachi has a bright yellow-green flesh and a sour citrus flavor mix of lime and orange. Another fun twist is Yuzu. This tart treat is reminiscence of grapefruit and mandarin orange.

Other popular Japanese options include herbs and greenery like Shiso Leaves, Mitsuba, Daikon Sprouts, and Dried Seaweed. Shiso, also known as Obo, can provide an aromatic of cinnamon and cloves, a uniquely refreshing earthy, citrus, mint flavor, or simply a background for the main course. Mitsuba, or Japanese Parsley, has a rounder more delicate appearance than regular parsley with a clean chervil and celery leaf taste. It’s a true delight beyond compare as a garnish or ingredient. Daikon Spouts and Dried Seaweed are other great options to help decorate the plate and enhance flavors.

Japanese Bonito Flakes will add umami as well as fun textural interest atop soups and main courses. These little wisps of dried, fermented Skipjack Tuna are used for their smoky, intensely savory, delicate fishy flavor. The flavor is often compared to anchovies or bacon, but it’s much more refined than either. Another fun garnish is our Seabeans. Seabeans not only add a pop of green, but enhance the clean, ocean flavor of seafood meals and provide a nice salty crunch.

And don’t forget we offer White and Black Sesame Seeds, Ginger, Wasabi, and tons of sauces to decorate your plates including White Truffle Oil, Soy Sauce, Eel Sauce, Kewpie Mayo, Kimchee Base, and Sriracha. We also offer beautiful cleaned and bleached Shells to serve it all in! Talk to your Samuels Agent for more information on our offerings beyond amazing seafood.

She Crab Soup

Richly flavorful with a bisque-like consistency, She-Crab Soup is a local delicacy in the Carolinas. Scottish settlers are credited with the creation of this distinct dish, dating back all the way to the 1700’s. The Blue Crab, abundant in the warm Summer waters of the Atlantic, served as the sweet backbone of the soup that the Scots were looking for. Female Crab Roe gave the soup a distinct orange color, as well as the “She” moniker!

Today, many variations of the soup exist, but the core ingredients are generally the same: Flour, heavy cream, a generous helping of butter, Worcestershire sauce, a dash of sherry, and of course Blue Crabmeat and Roe.  What does it taste like? The flavor profile falls somewhere between true love and Heaven. The tender Blue Crabmeat paired with the soup’s sweet creamy broth creates an irresistible and layered flavor profile that will leave you dying for more!

By now you’re probably dying to make a helping of this delicious soup, and we’re happy to help! We have a tremendous supply of wild Maryland Crab Roe available, which will have you well on your way towards crafting the perfect bowl of She Crab Soup!

Fried Catfish

For years, people wouldn’t touch the Catfish, and understandably so. There’s no getting around it, with their slimy skin, oversized alien-like heads, and cat-like whiskers, these fish do not exactly scream, “appetizing.” But eventually, our Southern companions got over their reservations and decided to bring the abundant Catfish to the table! And we’re sure happy they did.

Fried Catfish has now become an All-Star when it comes to Southern Seafood cuisine. The thin, mildly flavored fillets are perfect for coating with cornmeal/flour and frying away. And once they’re out of the deep fryer, serve them up with French Fries or hushpuppies for a delectable (albeit indulgent) plate! And most importantly, don’t forget the hot sauce!

Check out this Fried Catfish sandwich with fingerling potatoes that our chefs at Samuels cooked up:

Seafood Gumbo

With Mardi Gras right around the corner, you may want to have a go at making Seafood Gumbo. And you came to the right place! On special for the rest of January, Samuels offers several of the key essentials for a delicious Gumbo. With Cooked Whole Spanish Crawfish, Gulf Princess Shrimp, and Jumbo Venezuelan Crabmeat all available on special, there’s truly no better place to stock up on the Mardi Gras essentials!

Hugely popular in Louisiana, Seafood Gumbo is quintessentially Cajun. First referenced in the early 1800s, Seafood Gumbo is a delicious, thick Seafood stew with a spicy kick. This dish can be prepared in countless ways, so trying to narrow down one “true” recipe would be silly. But virtually any recipe will tell you: load that pot up with plenty of Crab, Shrimp, and Andouille Sausage. And like any Louisiana dish, it never hurts to throw in a helping of Crawfish!

We could go on for days about delicious seafood dishes that the South has to offer. Our Texas Gold Shrimp, sustainably raised in the USA, are a perfect choice for Shrimp and Grits! If you want to try your hand at a Creole Shellfish Ettouffee, reference our website’s Shellfish Update under the “Products” tab to find your perfect Oyster, Clam, or Mussel! And if you’re feeling particularly bold, you may want to use our Bayou’s Catch Alligator Meat to make your very own Alligator sausage!

Be sure to call your Samuels agent or swing by Guiseppe’s Market to pick up all you need to try your hand at these delicious Southern recipes. We look forward to helping you!

It’s Hot N’ Spicy Day, so let’s talk about one of the most popular spicy dishes in the world: Kimchee! While there are all sorts of variations of Kimchee, it is most commonly recognized as fermented cabbage with a bevy of seasonings. But Kimchee is not simply a cabbage-based side dish, it is a distinct and unique food rooted in tradition!

Before the advent of refrigeration, one of the most popular methods of food preservation was fermentation. Fermenting cabbage and other vegetables helped to foster the growth of healthy bacteria (probiotics) essential for proper digestion and other functions. Through the years, Kimchee became a staple of the Korean diet for its use as a probiotic (as well as distinct taste). Today, we know that the benefits don’t stop there – Kimchee has been largely associated with healthy brain function, skin health promotion, and even antiaging properties. To put it simply, Kimchee is a superfood!

Kimchee has become a source of pride for the people of Korea. No meal is complete without a serving of Kimchee on the table (even breakfast!)  But despite the food’s immense popularity, there is no single recipe for the “standard” or “perfect” Kimchee. Rather, these recipes are passed down from generation to generation, and vary greatly by region. And the long process of creating it is often a joint venture, as making large quantities requires more than a few helping hands. Thus, Kimchee is more than a dish. It is a beautiful reflection of tradition, family, and teamwork.

Given that the crafting of Kimchee is such a long process, it can be difficult for chefs and casual cooks alike to prepare Kimchee dishes without a week’s worth of planning. But at Samuels, we’re happy to offer a solution: Kimchee Base. A tasty blend of spices including salt, chilies, and garlic, this delicious sauce can be the shortcut you need to bring Kimchee into your diet or menu. Traditional Kimchee can take several days to prepare, but with Kimchee Base, you can create authentic Kimchee in less than a day. To do so, simply spread this base over cabbage or any vegetable of your choosing, store it, and let the fermentation happen! And since Kimchee Base saves you the time that would normally be spent meticulously chopping spices and creating the proper consistency, you will have plenty of time to think outside the box and get creative!

Our chefs at Samuels adore this product for its versatility and simplicity. While they use it to create traditional Kimchee, they also find it useful for creating marinades for beef, pork, chicken, and of course seafood options like Swordfish Steaks! The base can also be combined with Kewpie Mayonnaise to create a delectable topping for burgers and sandwiches, or a dipping sauce for Fried Shrimp. Our chefs have even used Kimchee Base as a delicious foundation for fish chowders, stews, and soups!

When it comes to great products like Kimchee Base, the possibilities are as endless as your imagination. If you want to get your hands on this product, contact your Samuels rep, or swing by Guiseppe’s Market today! We can’t wait to see what you come up with.

Stay spicy my friends!

And be sure to tag us in your creations on Instagram, @SamuelsSeafood !

Guiseppe’s Market’s Oysters Rockefeller.

At Samuels, we can’t get enough Oysters! They make for the best soups, salads, and stuffings, and they taste amazing grilled, broiled, fried, or simply served raw on ice. However, one preparation will always have our hearts: Oysters Rockefeller. And today, January 10^th, just so happens to be National Oysters Rockefeller Day!

This briny, savory dish with cooked mixed greens, bacon, and a bit of crunch is both a delicious and mysterious treat. That’s right, the original recipe is a closely guarded secret and every re-creation of this dish has been just an assumption.

Antoine’s Restaurant.

Created in Antoine’s in New Orleans, Louisiana in the late 1890s, no other American meal has received such high acclaim. Jules Alciatore, the son of the founder Antoine Alciatore, set out to satisfy American diners taste for something new. One of the restaurant’s most popular dishes had been Escargot Bourguignon – Snails in a sauce of butter, garlic, minced shallot, brandy, and chopped parsley. But the popularity of Snails had decreased and procuring this French delicacy was getting difficult.

He wanted to use a local product instead, so he chose Gulf Oysters and adapted the Snail recipe in 1899. From then on it was history. Jules Alciatore is even accredited as the first chef to served cooked Oysters. This new dish was later named after John D. Rockefeller, because of its rich flavor and bright green color. But what’s in it? Some people say there may be as many as 18 different ingredients.

What’s clear is that the richness partly comes from an abundant amount of butter also used in the original Snail recipe and an herby leafy green base is still used. Some people speculated that Alciatore substituted the parsley from the original with spinach (and many attempts to reproduce the recipe use spinach) but one thing that the restaurant has confirmed is that there isn’t any spinach in it.

In 1980, Roy F. Guste, Jr., the great-great grandson of Jules Antoine, wrote in his book Antoine’s Restaurant Cookbook that “the sauce is basically a puree of a number of green vegetables other than spinach.”

Many other chefs have long speculated that the original recipe was made with watercress, not spinach, because of the edgy bite that crisp watercress offers. Other chefs have theorized that the mixed greens might be celery leaves and herbs such as fennel, chervil, or tarragon.

Then there’s a question whether alcohol was used. A true Rockefeller is bold and strong, which leads many to believe that alcohol was used to bring out more flavor. While there’s no brandy in Oysters Rockefeller, the addition of anise-flavored liqueur to enhance the green herbaceous flavor, is a generally accepted idea in the chef community.

Many recipes call for Herbsaint, an anise flavored spirit, but some argue that this is a more modern addition, since Herbsaint did not exist when Oysters Rockefeller was invented. However, Pernod, another anise-flavored spirit, did exist, and it’s likely that Herbsaint was offered later because it was less-expensive. However, because of its popularity during the time period and the color, people tend to agree that absinthe is a strong possibility.

The most popular consensus on the original list of ingredients would read; absinthe, butter, bread crumbs, fennel, garlic, parsley, scallions, and watercress. But in 1986, a laboratory analysis was conducted to attempt to reveal the original recipe. The results stated that the sauce contained parsley, celery, scallions or chives, olive oil, and capers, but no one knows how accurate this test was and many chefs do not agree with it.

Overall, despite knowing everything we know now, we are still just guessing. Especially because we still don’t know the exact proportions or even the correct consistency. While some think the ingredients should be pureed to a smooth consistency, others believe it should be chopped finely and left with bite.

Today, many chefs have tried to imitate or even adapt and evolved the recipe in a multitude of ways. Some newer additions to the recipe have included everything from parmesan cheese and white wine, to artichoke hearts, and Anchovy paste. For now, the original recipe will remain a secret. But this well-kept secret is still being served at Antoine’s to this day if you want to be inspired.

We may not be able to get exact detailed recipes, but if you’re looking for a good place to start. Start with a good Oyster. Generally speaking, you want a medium-large Oyster so you can fit a lot of product into it. Deep cups help too because it will keep all the tasty juices contained.

Gold Band Oysters

According to Josiah Andrew, former chef and lover of “all things Oysters,” for cooked Oysters, you also don’t want anything super salty, because it will take away from the filling. He suggests using a southern Oyster. Perhaps something in the Chesapeake Bay area. A VA or MD Oyster will do nicely. He also suggests not to go saltier than a Bluepoint Oyster

Kings point and Sweet Jesus are both large and mild in flavor, so they work well in all cooked applications. However, if you are looking for some great local Oysters to try, the best would be Butt Ugly, because of its wide cup and mild flavor, or Elder Point, because of its meaty texture that will really hold of to your sauce.

Our number one pick is Gold Band Oysters. They have a mild briny flavor with a meaty texture and a mild, lingering finish. But most importantly, they are from Louisiana, so they may be the closest thing to the original.

Santa Ines Dried Plums | Photo Credit: Josiah Andrews.

Have you ever cooked with Dried Plums (also known as Prunes?) They are certainly underrated, but their moist, rich, and sweet flavors help to heighten the taste of other ingredients and make both sweet and savory dishes more complex in flavor. They are also extremely versatile for uses in salads, entrées, sauces, desserts, appetizers, and charcuterie and cheese pairings.

And only Samuels offers premium Santa Ines Dried Plums. Founded in 1986 in Fuentes de Ebro, a province of Zaragoza, it is the only company in Spain that oversees the entire journey from sprout to dried plum. Their meticulous attention to detail and commitment to quality ensures every Dried Plum is top-shelf.

Santa Ines Premium Dried Plums are made from the Agen Plum Varietal – a delectable treat for the palette. You immediately notice the superior quality from the first bite. Santa Ines Premium Dried Plums are very moist and packed with flavor. Their rich, sweet flavor envelopes the mouth and only leaves behind a refreshingly light aftertaste. The lively flavors are like eating a fresh picked plum off the branch.

Santa Ines Dried Plums are also a great way to boost nutritional value in recipes.  This excellent source of vitamins, minerals, and antioxidants is even considered one of the healthiest foods available. Dried Plums add moisture to your cooking and also can serve as a substitute for unhealthy fats and sugars as a way to reduce calories without losing flavor.

t’s time we showed Dried Plums more appreciation, especially this month, National Prunes for Breakfast Month! Here are some ideas of how to incorporate Santa Ines Dried Plums in your breakfast and brunch holiday meals.

Photo: TheHungryDudes / Flickr

Stuffed Sharables – We’ve seen Dried Plums stuffed with everything from goat cheese to nuts and nut butters. Our favorite however, is stuffing or wrapping with bacon or prosciutto! The smoky, sweet combination will leave your guests hooked.

Examples:

Shrimp and Macadamia Stuffed Dried Plums Wrapped in Bacon. www.splendidtable.org/recipes/stuffed-prunes-of-buen-appetito

Bacon and Dried Plum Stuffed Apples: www.dailymail.co.uk/femail/food/article-6308357/Rachel-Khoos-bacon-prune-stuffed-apples.html

Goat cheese and Honey Stuffed Dried Plums Topped with Pistachio: www.bite.co.nz/recipe/15606/Goats-cheese-stuffed-prunes/

Photo: The Irish Times

Whopping Toppings – Chopped or shaved Dried Plums are a perfect topping to a variety of breakfast and brunch treats. They have a touch of sweetness and a pleasant texture that pairs nicely with a variety of fruits, grains, and cheeses. We’ve seen this with parfaits, oatmeal, cream of wheat, cream cheese, and cottage cheese. We love it on top of bagels with a smear and even apple butter, orange marmalade, or peanut butter.

Examples:

Smoked Salmon Bagel with Avocado and Chopped Dried Plums: www.pruneau.fr/recipe-salmon-and-lime-bagels-with-agen-prunes-197.html

Healthy and Hearty Oats with Apple, Dried Plums, and Almonds: www.doctoroz.com/recipe/bircher-muesli-california-dried-plums 

Barmbrack Parfait with Whiskey Soaked Dried Plums: www.irishtimes.com/life-and-style/food-and-drink/recipes/barmbrack-parfait-with-whiskey-prunes-1.2840232

Photo: Spruce Eats/Jorn Rynio / StockFood Creative / Getty Images

Sweet Stuff – Adding chopped Dried Plums to any baked good adds a layer of sophisticated sweetness, moisture, and health benefits like fiber and potassium. Dried Plum muffins, granola bars, and cookies or cakes will ring in the new year with a warm goodness of the stone fruits of this season. Paired with nuts is another great option, such as a tart or the classic French pastry the Almond financier with Dried Plums. Our top tip is to pair your Dried Plums with Chocolate for a depth of flavor with a decadent layer of rich, fruitiness.

Examples:

Chocolate Dipped Dried Plums: www.thespruceeats.com/chocolate-dipped-plums-520852

Banana, Prune Muffins: www.allrecipes.com/recipe/34004/banana-prune-muffins/

Dried Plum and Pecan Cookies: www.tasteofhome.com/recipes/prune-pecan-cookies/

Photo: HoosierHomemade.com

On The Board – Dried Plums make a perfect addition to your charcuterie board with a variety of nuts, fruits, meats, and cheeses (especially goat cheese.) They work well fresh out of the box or prepared with a variety of flavors from sweeter spices to hotter, earthier spices like cinnamon, ginger, and allspice. To really bring it over the top, a prune jam with really shine on your crackers and artisan breads.

Examples:

Fresh Prune Jam: www.marthastewart.com/787311/easy-prune-plum-jam

Perfectly Spiced Prunes: www.geniuskitchen.com/recipe/spiced-prunes-119896

Dried Plums “Pickled” With Red Wine and Ginger: www.seriouseats.com/recipes/2012/01/pickled-prunes.html

Photo Credit: Cindy Boyce

Big Breakfast/Brunch – If you’ve got some hungry guests, you might want to whip out the big guns. Dried Plums are great on top of pancakes, waffles, and French toast for a hearty breakfast. But, our favorite is to pair this sweet treat with savory options. Chopped Dried Plums caramelize beautifully (and provide an amazing, flavorful accompaniment) to your brunch sandwiches and omelettes when sautéed with onion and apple slices. They also add a nice zing to a Tuna, turkey, and chicken salad or even Tuna tartare. Breakfast meats also make a great pair, we’ve seen Dried Plums with bacon, let’s try sausage on for size.

Examples:

Sausage, Goat Cheese, Spinach, and Dried Plum Omelette: www.stapleton-spence.com/recipes/savory-dried-plum-sausage-omelet/

Tuna Tartare with Dried Plums: www.troisfoisparjour.com/en/recipes/appetizers/tartars/tuna-prune-tartare-buckwheat-croutons/

Apple and Dried Plum Pancakes: www.sunsweet.com/recipes/prune-pancakes/

Happy National (Fish) Taco Day everyone!

It seems like some of the best foods are made when cultures come together. While the history of the fish taco is pretty unclear, most foodies tend to agree that it all started when Japanese Sailors landed in Mexico (although there is still debate of the city – Ensenada or Felipe.) During this time, between 1950 -1960, native Mexicans were influenced by the tempura frying practices of Japan. From then on, Fish were fried, placed on tortillas with various toppings and the fish taco was born!

It wasn’t until the 80’s however that fish tacos made their way to plates here – largely in beachy towns. The most famous first adopter of the fish taco would be… you guessed it, San Diego, California. Today, fish tacos are to San Diego what cheesesteaks are to Philly. But you don’t have to go to Cali to get a great fish taco, our chefs all over have come up with some unique ideas. Plus, today is both National Taco Day Today, so let’s “taco bout” our favorite fish for fish tacos!

Originally, traditional fish tacos were made with deep-fried Angel Shark. These days we have evolved to Mahi as a number one choice and Snapper, Grouper, Halibut, Tilapia, and Cod as great alternatives. Some of us have even ditched the deep fryer for more flavorful grilled fish tacos! As for preparation and toppings, the sky has been the limit for our creative chefs! Here are our three favorite unique fish to stir your imagination for fish tacos.

Grilled Barramundi Taco with Black Bean and Corn Salsa

Hidden Palms Barramundi – Aquaculture raised in the Red Sea

This is another unique and wonderful white fish with B.A.P certification. Hidden Palms Barramundi has a sweet and clean meaty taste with a medium-firm texture, jumbo flake, and a high fat content. We love Hidden Palms Barramundi – the flavor is buttery and satisfying unlike any fish we’ve eaten.

The extremely high salinity of the tropical waters in the Red Sea produce healthier, tastier fish with sweeter flavor and firmer texture. This also makes for a nice thick skin that crisps up perfectly.  A very versatile fish, Hidden Palms Barramundi is great grilled, roasted, broiled, pan seared, fried, steamed, poached, smoked, and served ceviche or crudo.

For Barramundi fish tacos, we like this one tempura fried or simply baked, broiled, or grilled to get that skin nice and crispy.

Grilled Atlantic Salmon with Vegetables

True North Salmon – Aquaculture Raised in the Gulf of Maine and Canada

When you think of fish tacos, you probably don’t think of Salmon first, but True North Atlantic Salmon is a great fish to add a little flair to your tortillas. True North Salmon has a mild, sweet oily flavor with medium texture and a medium flake that takes well to heavy spices and marinades. Another B.A.P. certified fish, True North Salmon is a delicious and sustainable choice. And everyone loves Salmon’s versatility – It’s perfect when its grilled, roasted, broiled, pan seared, fried, steamed, poached, smoked, and of course served ceviche or crudo. It time to add True North Tacos to that list!

For Salmon tacos, we like it spiced up with a really good char. As for fillings, we’ll let you decide, but we recommend topping it off with some of that crispy Salmon skin.

Happy (Fish) Taco Day everyone, we’ll just leave you with some last minute taco topping tips. Our favorite is using your leftover trim to make “two-way” tacos. Ceviche the trim and add it on top for an extra layer of flavor and succulence to your treat. Canterbury Cure’s Smoked Trout Caviar and Smoked Fish options also make great garnishes. Samuels even provides unique, fresh produce that are perfect for any taco creation including Finger Limes for an extra “pop” of citrus, and Sea Beans for a nice ocean crunch. All and all when it comes to taco toppings, think outside of the shell.