12.07.2016 For many in the culinary world, carpaccio is seen as an excellent appetizer dish. But were you aware that carpaccio is related to a 15th Century Venetian painter? First, a quick recap of what delicious Carpaccio is: Carpaccio is a dish...
Read More »
10.24.2016 This week, Bill is super excited that we have Stone Crab Claws! Bill dropped by our corporate kitchen for a demonstration on how to properly crack open a claw. Stone Crab Claws have firm, sweet tasting meat. Claws are traditionally served...
Read More »
08.29.2016 In the spirit of Labor Day, Bill headed down to the beach for this Market Update. We have some great tips from Chef Davis on how to prepare for the holiday weekend, Nick shares some knowledge about salmon, swordfish, and...
Read More »
08.17.2016 Versatile. Healthy. Delicious. These are a few ways to describe Prodemar Turbot and Dover Sole, two gourmet fish commonly found on menus of upscale restaurants and preferred by prominent chefs. Both Turbot and Dover Sole are highly versatile in the...
Read More »
08.08.2016 Welcome to this week's Market Update. In this episode, Bill has updates for you concerning Swordfish, Black Bass, and Mackerel availability. King Salmon is tight but we're still seeing some 18 lbs.+ big boys come in plus we have Sockeye...
Read More »
