11.14.2016 With the holiday season fast approaching, it's time to start thinking about Caviar. Samuels offers a variety of grades and types of Caviar and Roe for any cooking application (or to eat by itself). In this week's thrilling Market Update, Tyler...
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11.10.2016 A Makeover for US Fishery Management with an Updated Holistic Healing Approach By: William Bradford, FISH TALES Magazine, November 2016 The visionary road map to US sustainability, The Magnuson Stevens Act, (MSA) turns 40 this year. As many of us know, timing...
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11.07.2016 Welcome to this week's Market Update! Bill always has the latest information for you concerning Samuels and this week is no exception. Nantucket Bay Scallop Season has opened up and Bill is really excited to share new fish we've brought...
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10.31.2016 Happy Halloween! In this special spooky edition of our weekly Market Update, Bill visits one of the scariest places in Philadelphia: Eastern State Penitentiary. Bill may be scared, but that's not going to stop him from giving you all the...
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10.31.2016 There’s something special going on in the Mount Airy neighborhood of Philadelphia. In the oldest building on Germantown Ave. you’ll find Jansen, the namesake restaurant of Chef David Jansen. A 22-year culinary veteran of the former Fountain restaurant, Four Seasons...
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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...
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10.14.2016 It's finally out! Here is Episode 5 of Fish Tales Network. In this riveting episode we are joined by Anthony D'Angelo to talk oysters. He has wonderful information on the differences between East and West Coast Oysters. He also talks...
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10.05.2016 It was a day full of fun and tasty salmon this past Monday at the Verlasso Salmon Showdown. Chef Garret from Aqimero, Chef John from El Camino, and Chef Josh from Cape May Island Grill competed to win a trip...
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09.29.2016 Moving to a new country is a daunting experience, there is always a convergence of hopes, dreams, and then reality. In the midst of this maelstrom, three little steps lead to a quiet place where friends and family could sit...
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09.28.2016 Any gym bro will tell you the most important thing to do after a gym session is to refuel. For the uninitiated, refueling refers to a combination of rehydrating and consuming protein and carbohydrates. With a newfound emphasis on ‘clean...
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09.26.2016 We have another riveting Market Update for you this week. Bill is downstairs in our cutting room where we have some big Swordfish on hand. Bill has updates for you Peruvian Scallops, Wild Striped and Black Bass Availability, and some...
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09.14.2016 It’s a Verlasso Salmon Cook Off to decide who’s going to this year’s International Food & Wine Festival at Epcot. One lucky chef, and the guest of their choice, will win a weekend trip to this year’s International Food & Wine...
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09.12.2016 Welcome to another riveting episode of Fish Tales! This episode is packed with fishmonger wisdom and an engrossing cooking demonstration. This episode features Anthony D'Angelo and he's talking octopus! Learn where octopus is harvested, how they're caught, and sizing. Plus Chef...
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09.12.2016 This week, Bill is joined by one of Samuels Seafood's most beloved sales reps Adrienne Diaz. Adrienne dropped by to share best practices for placing an order with Samuels Seafood. This short two minute video is loaded with great ordering...
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08.31.2016 Fishmonger Meets Butcher for The Organic Butcher By: Nick Iannucci The convergence of butcher and fishmonger has given birth to The Organic Butcher, an old-style English butcher offering premium seafood and meat products for a new era. Don Roden opened The Organic Butcher...
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