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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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...
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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...
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08.13.2016 We have a special treat for our viewers out there! This week, we were able to tag along with Samuels Driver Chick Looby as he made a delivery along his route. Watch the short video below for an inside look...
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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...
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08.06.2016 Hey, everyone! We have another installment of our video series Fish Tales and, as always, it's full of fishmonger wisdom and a delicious cooking demonstration. In this episode, we hear from Marine Biologists Joe Lasprogata on the different grouper species available here at...
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08.01.2016 For this week's Market Update, we have quick tutorial featuring different species of Wild Salmon. While short on time, it is jammed pack with great information! We have an update on Black Bass and Snow Crab availability. Plus Bill is...
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07.29.2016 It takes a village to raise a child. However, it takes two sets of brothers passionate about quality cuisine to raise an authentic Mediterranean restaurant. When two sets of brothers, Artan and Arber Murtaj and Andi and Elton “Tony” Lelaj,...
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07.19.2016 This week we were on location at Ippolito's in South Philly.We speak with Frank Ragusa from one of the oldest fisheries in Gloucester, MA. Plus we have an update on the availability of Mahi, Swordfish, and Snow Crab, and are...
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07.14.2016 In this episode, resident marine biologist Joe Lasprogata shares great information about soft shell crabs, their seasonality, and what makes them so special in the culinary world. Meanwhile, Chef Davis and Kat cook soft shell crabs using a delicious recipe...
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07.13.2016 This week we have an update on Wild Stripe Bass, improved availability of Black Bass and Fluke, some fun alternatives to Mahi, and a teaser for new caviar and a Florida favorite fish. Plus, we have another great suggestion for fish that...
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07.01.2016 Ever wonder where your succulent scallops come from? Viking Village, a fishing community located in Barnegat Light on Long Beach Island, is a longtime supplier of some of the best tasting, high quality local dry scallops you will ever taste. In...
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06.30.2016 Catch Seafood Restaurant Redbank, NJ By Nick Iannucci With a meal and dining experience tailor-made for each guest, Catch Seafood has quickly caught on as a top-tier seafood destination in Redbank, NJ. Managed by executive chef Dominick Rizzo, Catch is a unique blend...
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06.25.2016 This week we take a look at how the full moon is affecting the Mahi market, Golden Tilefish landings from Viking Village on the Jersey Coast, and of course we have an exclusive interview with one of our favorite vendors,...
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06.18.2016 Hope all you dads out there had an amazing, relaxing Father's Day! Here at Samuels we grilled up some beautiful Sockeye Salmon for all the fishmonger fathers. This week we cover market conditions for Black Sea Bass, Soft Shells, and more. Also...
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