Posted by Kate Emick on Mar 26, 2019 in Uncategorized
03.26.2019
Catfish are one of the most popularly consumed fish around the world. Popular across Asia, Africa, and North America, Catfish are abundant in fresh waters. Their mild sweet flavor, dense meat and small flakes make them an easy fish to...
Read More »
Posted by Kate Emick on Mar 18, 2019 in FISH TALES NETWORK
03.18.2019
Who doesn’t love Breaded Clam Strips? You can find these tasty fried morsels on menus all across the country from coast to coast – and even in between. Fried seafood like Breaded Clams have deep roots in New England, where...
Read More »
Posted by Kate Emick on Mar 8, 2019 in Uncategorized
03.08.2019
Our March Special of the Week is Kewpie Mayo!
Vastly popular in Japan, Kewpie Mayo is now making a name for itself stateside. Kewpie is a smoother, creamier mayonnaise, made with rice vinegar rather than distilled vinegar. Additionally, this Mayo is...
Read More »
Posted by Kate Emick on Mar 7, 2019 in Uncategorized
03.07.2019
Americans are eating more seafood than ever before, but it’s still not enough to take full advantage of its massive health benefits and sustainability. Samuels, in partnership with the restaurants it services, knows...
Read More »
Posted by Kate Emick on Mar 1, 2019 in Uncategorized
03.01.2019
Our March Special of the Week is Wild Indonesian Backfin Crabmeat. This delicious Crabmeat comes to us from Blu brand, a Samuels exclusive.
Backfin is a mix of lump and special crabmeat, composed of pasteurized meat from wild Indonesian Blue Swimming...
Read More »
Posted by Susan Morgan on Feb 28, 2019 in Featured Chef
02.28.2019
The Jefferson's Plume Restaurant, Washington, DC
Fine Dining fit for the Head of State
by: Jessica Jewel Tyler
Even if you haven’t booked the lavish presidential suite, The Jefferson Hotel offers a stately White House dinner. Located in Washington D.C. just a...
Read More »
Posted by Kate Emick on Feb 27, 2019 in FISH TALES NETWORK
02.27.2019
It’s an exciting time of year for restaurants with the announcement of the James Beard Award 2019 Semi-finalists! Although the awards are still two months away, to be a semifinalist is a supreme honor and we are extremely excited to...
Read More »
Posted by Kate Emick on Feb 26, 2019 in FISH TALES NETWORK
02.26.2019
Switch up your menu with Syke Steelhead Ocean Trout! This Salmon sibling is a similar but fattier fish than most Salmon, with a distinct, buttery flavor and delicate, melt-in-your mouth texture. It’s loved by chefs for its versatility in applications...
Read More »
Posted by William Bradford on Feb 25, 2019 in Uncategorized
02.25.2019
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...
Read More »
Posted by William Bradford on Feb 16, 2019 in Uncategorized
02.16.2019
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...
Read More »
Posted by William Bradford on Feb 9, 2019 in Uncategorized
02.09.2019
Caught in the clean blue waters off Australia’s Western Coast, Fremantle Octopus Hands are loved by Chefs all over the world. A joy to work with, our Fremantle Octopus has already been tenderized, ensuring easy cooking and a delectable texture....
Read More »
Posted by Kate Emick on Feb 7, 2019 in FISH TALES NETWORK
02.07.2019
From Virginia to British Columbia - we've got you covered!
...
Read More »
Posted by Kate Emick on Feb 4, 2019 in FISH TALES NETWORK
02.04.2019
Chef José Andrés, who has fed people around the world in the wake of disasters, won multiple humanitarian awards, and has even been nominated for a Nobel Peace Prize, has set up yet another pop-up restaurant. But, this time for “a different...
Read More »
Posted by Kate Emick on Feb 4, 2019 in FISH TALES NETWORK
02.04.2019
There are many things that feel urgent as Verlasso looks to the future. They would argue that nothing is as urgent as the issues facing our oceans at this moment. You could say that we all need to pick a...
Read More »
Posted by Kate Emick on Feb 4, 2019 in FISH TALES NETWORK
02.04.2019
Americans only consume 16 pounds of seafood each year on average, but Bristol Seafood from Portland, ME aims to change that. Bristol’s mission is to make seafood America’s favorite protein. “We believe if we tell the truth, put quality first, and...
Read More »