Additionally, our Select Portions are highly sought after because this part of the Crab is easier to open due to the pointy tip being broken off. This allows you to easily crack through the shells with and get to the tasty meat.

Premium Select Portions are also easy because of their size. Fun fact – King Crab legs can grow up to six feet long! With our Premium Selects you are guaranteed a manageable piece to work with that is consistent each time.

Not only are they consistent in sizing, they are also individually frozen, allowing you to pull only what you need out of this 10 lb. case. They are on sale for the rest of the month for $29.50/lb., leaving plenty of time to take advantage of this price to stock up for the season!

King Crabs have a unique, amazing flavor with larger, thicker pieces of meat compared to other Crabs. The flavor is sweet and buttery with beautifully snow-white flesh. Not only are they great tasting, they provide amazing health benefits. King Crab is rich in lean protein and omega-3 fatty acids. It’s also low in calories and fat, so you can indulge on this tasty treat this summer guilt free, for only $29.50/lb.! For more information or to get your hands on this delicacy, contact your Samuels Agent today!

With a truly delicate flavor and a satisfying medium-firm texture, Jail Island Salmon provides a superior food handling experience for chefs, and a first-class dining experience for guests. Straight from the natural ocean environment of Atlantic Canada, chefs and restaurateurs can count on Jail Island Salmon to deliver exceptional Canadian quality, freshness, and taste – Just like nature intended.

Jail Island Salmon are sustainably raised in the cold, clean waters of the North Atlantic off the East Coast of Canada. These are the very same waters that have seen countless generations of wild Atlantic Salmon on their epic journey out to sea and back.

Special care is taken to ensure that Jail Island Salmon’s life cycle mirrors that of wild Atlantic Salmon’s as closely as possible. Much like their wild ancestors, Jail Island Salmon start their life cycle in freshwater before making the trek out to the natural salt waters of the ocean. Hand-graded for consistent quality year-round, Jail Island Salmon is delivered to Samuels Seafood in as little as 48 hours from harvest for peak freshness. From East Coast Canada to East Coast USA – it is not a long journey. The journey is, however, completely traceable, from egg to plate.

Beyond sustainably raising Salmon, Jail Island producers are just as preoccupied with preserving a healthy marine ecosystem in and around their ocean sites. This is why, in a nod to Atlantic Salmon’s wild heritage, for every dollar spent on Jail Island Salmon, Samuels will donate a portion of the proceeds to the Fundy Salmon Recovery project. The goal of the project is to increase the number of spawning Salmon in the inner Bay of Fundy, a currently endangered species. The project has already seen record breaking numbers of wild Atlantic Salmon returns thanks to the World’s First Wild Salmon Marine Conservation Farm on Grand Manan Island in New Brunswick, Canada. Samuels is proud to support an initiative that is working to enhance and sustain such an important ecosystem.

Jail Island is more than just a delicious center of the plate option – it is fish to feel good about. Jail Island is an authentically Canadian and genuinely delicious Salmon that is impacting an earnest cause. And now it’s available exclusively through Samuels Seafood. Contact your Samuels Agent to get a taste.

For more information on Fundy Salmon Recovery, visit: fundysalmonrecovery.com.

Jail Island Salmon is one of the only brands of Salmon that is raised in its natural environment in the frigid waters off New Brunswick and in the Bay of Fundy in Canada.  This enables this premium Salmon to develop a lush fat content and amazing flavor, which lends itself to both raw and cooked applications.  It’s great on the grill, roasted, seared, salt crusted, and steamed. Jail Island Salmon goes well with many different flavor profiles to fit any restaurant and it is great for those that are cooking at home.  Jail Island Salmon is wonderful in sushi, sashimi, poke, tartare, and crudo. With the emerging abundance of produce, one can have a lot of fun preparing it.

Poke is all the rage now and Jail Island Salmon is a great fish for this application. This dish is great for lunch or dinner. It is light, refreshing, and very healthy as well. When the Salmon is diced skin off in one-inch cubes, a simple marinade of Tamari, chili crisp, Sesame Oil, grated ginger, and a little lemon juice make the Jail Island Salmon sing. The garnishes are fun too, sliced avocado, kimchi or Seaweed salad, shaved spring asparagus, radish, and a sprinkle of Black and White Sesame Seeds.  If one is feeling adventurous, a poached Jidori Egg or sunny side up Quail Egg takes the poke bowl to a new level. You can serve the poke over white or brown rice or any kind of grain like quinoa. Some crisp Daikon Sprouts and Sesame round out the dish. Jail Island Salmon poke bowl is not only fun and tasty but a great addition to any menu or table.

Grills are also being dusted off after the cold winter months to bring in the BBQ season!  There is no better way in the month of May, then to enjoying grilled Jail Island Salmon in your backyard, deck, or porch.  Pair the grilled Salmon with a crisp new World Sauvignon Blanc or session IPA and you will truly be “grillin and chillin.”  Simply season the Salmon with a little thyme, crushed fennel seed, salt, pepper, and lemon zest. Then, grill the Jail Island to a nice medium rare or longer if desired. Great accompaniments to the Jail Island Salmon are the foraged spring vegetables. Grilled spring asparagus, charred Ramps, sautéed spring peas, Morels, and Fiddleheads complete this dish. Garnish the Jail Island Salmon with a Stinging Nettle pesto and you are sure to please your guests.

Jail Island Salmon is truly a versatile fish with great textures and fat content. There are so many ways to enjoy Jail Island Salmon this May, whether for a special Mother’s Day event or for a showstopping dish at a Memorial Day BBQ.

Harvested from North Sea Cuttlefish, this product is a part of our premium Spanish brand, signifying the highest quality we have to offer.

If you’ve never used squid ink before, it is traditionally being used in sauces, risottos, crackers, or to color pasta black. Cuisines range from Mediterranean to Asian, and even modern American.

The complex ocean flavor that comes from this dye has a slightly pungent aroma that’s complimented by a salty brine that accents all kinds of seafood. The high glutamate levels pack this viscous liquid with tons of umami, only adding to the allure.

We’ve seen squid ink used in a variety of unique applications such as ‘death metal cocktails’ where the squid in is used to dye smoky mescal jet black and accented by a spicy simple syrup.

But one dish has caught our eye. Chef AJ Baker from the Cioppino Restaurant & Cigar Bar in Pittsburgh created a Live Scallop Crudo with a Squid Ink Vinaigrette, pickled morel mushrooms, basil, and Maldon sea salt.

When we reached out to chef about what inspired this exceptional dish he said, “I wanted to create a dish that people have never seen before. To combine the delicious flavor from the squid ink with a unique component like Live Scallops, I created the vinaigrette to enhance both of them. It’s the best of both worlds!”

17.6oz glass jars are on sale for the entire month of April for only $19.50/ea

A key aspect that allows Iceland to remain so responsible is that the country manages the fishing chain and has complete control over how everything is carried out. Because it is the only country that does this, it gives Iceland a unique position.

This is because sustainable and responsible fishery and aquaculture management is extremely important in Iceland as fish are one of the main pillars of the Icelandic economy. In fact, fish are both the main food supply and the chief export of Iceland. Historical evidence suggests that Icelandic fish exports date back to at least the 12th century. With all that experience, they certainly have a lot to teach the world.

According to an environmental report from Fisheries Iceland, through technological advancements and sustainability initiative, the industry uses 43% less fossil fuels than they used in 1990, and are on track to increase that difference to 54% by 2030.

A new study in Iceland, by the Icelandic Environmental Consultancy, has also reaffirmed Iceland’s domination in the realm of sustainable aquaculture management, claiming that the carbon footprint in this Arctic nation is lower than most other forms of food production. The detailed scientific study reports that in 2017 the total carbon dioxide (CO2) release was equal to 31,000 tonnes, which is around the same as traditional fishing operations, but much lower than general food production.

Samuels offers high quality and sustainable options from Iceland. The seafood from Iceland is an interesting mix of traditional and unique seafood. Traditional seafood typically includes salted and cured products and classic items like Char, Rosefish, Turbot, Flounder, Haddock, Pollock, and Cod, while unique options include Wolffish, Cod Cheeks, and Cod Roe.

Wolffish is an interesting creature. They’re known for their ability to keep their blood moving in their cold habitat. But this cold-as-ice fish really heats up a kitchen. Wolffish have a mild, delicious sweet flavor reminiscent of Crab because of its shellfish diet. The firm texture holds up really well in a fish stew, and it’s especially great when fried or roasted.

The Cheeks and Roe, from beautiful wild caught Icelandic Cod, are another unique option if you are looking to wow your guests. Because this area of the fish gets a lot of movement, Cod Cheeks are extremely succulent and sweet, offering uniqueness and versatility to your dishes. You can fry them, saute them, or prepare them in a soup, salad, or pasta, just like you would a Scallop. Cod Roe is also a surprising and versatile option that adds a touch of creaminess and a fun pop to any dish. Chefs love to marinate them in sweet and hot spices before using them on salads and sushi rolls.

Iceland has been described as “the future of fish” in both the field of aquaculture and fishery management because of their commitment to quality, sustainability and unwavering accountability. This commitment allows you to serve your guests the highest caliber seafood from Iceland with passion and pride in every bite. Talk to your Samuels Agent about adding Icelandic products to your menus.

Chef Jose Garces and some of Philadelphia’s best chefs delivered an unforgettable gastronomic experience highlighting Philadelphia’s vibrant culinary scene. To further the Think Local / Give Local theme, guests enjoyed everything with a local twist – cocktails with local spirits, regional handcrafted beer, and even the design and décor was locally produced.

Proceeds from the tastings and silent auction went toward the Garces Foundation, which was founded in 2012 to provide access to health and educational services to the city’s immigrant community, particularly hospitality-industry employees, and their families.

The restaurant industry is the 5th largest employer of Latinos in Philadelphia, according to the Restaurant Opportunities Center (ROC) of Philadelphia. Additionally, 25% of restaurant workers in Philadelphia are Hispanic. As a result, there are unique needs both the industry and Hispanic restaurant workers face. The Garces Foundation helps close this gap by running an English language and skills program to support the unique needs of this community.

Seawatch brand sets itself apart from the rest because of their size and sustainable MSC certification. The giant strips are plump, and juicy and very hard to dry out. With the average length of 4”, these can be the show stopping star or the perfect addition to your entrée as a garnish.

An option is to served them up with Calamari and pickled Shishito Peppers (which you can also find at Samuels!) for an unbelievable appetizer. Go for a slam dunk and make a dipping sauce with Kewpie Mayo, Yuzu juice and zest with a generous touch of Togarashi for heat.

Individually quick frozen, Seawatch Clam Strips are easy to keep in your freezer and take out what you need, when you need it, making for an ideal shelf life (but trust us, when you taste these, they won’t last long!)

You can find XXL Breaded Clam Strips on special for the rest of March. Sold in cases of 2 x 5 lb. Packages, these are just $64.00/case. So call your Samuels agent today, and get clammy!

Congratulations to our…

Best New Restaurants

Andiario, West Chester, PA

Bardea Food and Drink, Wilmington, DE

Elle, Washington, D.C

Outstanding Restaurants

Bolete, Bethlehem, PA

Jaleo, Washington, D.C.

Komi, Washington, D.C.

Sagami, Collingswood, NJ

Zahav, Philadelphia

Outstanding Chefs

Vikram Sunderam, Rasika, Washington, D.C.

Fabio Trabocchi, Fiola, Washington, D.C.

Marc Vetri, Vetri Cucina, Philadelphia

Rising Star Chef 

Jesse Ito, Royal Izakaya, Philadelphia

Outstanding Restaurateurs 

Ellen Yin, High Street Hospitality Group, Philadelphia

Julie Petrakis and James Petrakis, Swine Family Restaurant Group, Orlando, FL

Richard DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group, Pittsburgh, PA

Best Chefs in the Mid-Atlantic U.S.

Joey Baldino, Zeppoli, Collingswood, NJ

Tom Cunanan, Bad Saint, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Haidar Karoum, Chloë, Washington, D.C.

Matthew Kern, Heirloom, Lewes, DE

Jon Sybert, Tail Up Goat, Washington, D.C.

Kevin Tien, Himitsu, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Nobu Yamazaki, Sushi Taro, Washington, D.C.

Jamilka Borges, The Independent Brewing Company, Pittsburgh

Best Chefs New York

Erik Ramirez, Llama Inn, Brooklyn, NY

Alex Stupak, Empellón (Midtown)

Best Chefs Southern U.S.

Lindsay Autry, The Regional Kitchen & Public House, West Palm Beach, FL

Clay Conley, Buccan, Palm Beach, FL

Brad Kilgore, Alter, Miami

Every one of the semi-finalist show true culinary skill, creativity, and leadership. Samuels’ passion for fresh seafood only truly comes alive in the dishes our chefs create and we are proud to supply premium products to such dedicated and talented chefs.

PureFish has made huge advantages in bringing aquaculture Steelhead Trout the closest you can get to wild caught! Through uses of open pens, low stock density and high quality feed, Skye Steelhead Trout are living in ideal natural conditions needed for health, sustainability, and perfect flavor.

Skye Steelhead Trout start their lives in pristine Scottish spring water to ensure quality and health. Once the fish have matured, they are introduced to the salty sea. This process mimics the lifecycle of the wild anadromous Steelhead Trout, which is born in freshwater, migrates to the ocean, and returns to freshwater to spawn. This is important because it affects the meat quality. In fact, without this transition to saltwater, this Trout could not be considered a Steelhead and would not have its distinctive taste. Another important factor here is sustainability – Trout population in the wild can be sparse, less than 20 Steelheads return for every hundred that migrate because they are prey to a plethora of mammals from sea, land, and sky.

The ocean pens are located in the beautiful open waters off the picturesque Isle of Skye, Scotland.  This makes the perfect location for overall health of the fish and environment. The powerful currents of the North Atlantic are constantly surging nutrient rich water through the farms, allowing the Trout to naturally swim against them. These strong currents not only create stronger and healthier fish, but keep a clean sea bed.

PureFish’s philosophy is putting sustainability and quality first to produce fish that are better tasting and better for the environment. This fishery is even certified with both UK’s RSPCA (Royal Society for the Prevention of Cruelty to Animals) and The Global G.A.P. (Good Agricultural Practices.)

They accomplished this environmental acclaim through ultra-low stock densities where the concentration is 99% water to 1% fish. The low density reduces stress, improves health, and allows a higher amount of muscle to develop which affects texture and taste. The pens are also put on rotation or fallowing – one pen is used and then moved to avoid negative environmental effects such as depleting nutrients or overloading waste in one area.

The fish come first here! They are given the highest quality feed and 24-hour vet monitoring. This fancy fish diet is composed of natural fish protein from other sustainable fisheries with 15% higher than average omega-3 fish oils added for additional health benefits for the fish and consumer. Even the antioxidants, carotenoids, needed for the health and enticing color of the trout, are responsibly sourced from natural microorganisms. Most importantly, the feed is free of land based animal protein, which contributes to the clean taste and high quality that’s unmistakable, especially when enjoyed raw.