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Fish Tales Network

Home  ›  Fish Tales Network  ›  Slider  ›  Sustained Seas

Sustained Seas

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06.23.2014
By: Edward O'Donnell

Sustained Seas is designed to aid and educate distributors, retailers, and consumers to understand, access and promote seafood from responsible sources.

 

 

 

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  • Chef Yong Kim of @b2bluefin stopped in today and was admiring our fresh local Mahi, wild caught in Florida and North Carolina. Mahi is also referred as the Dorado and they are known to aggregate near floating debris such as flotsam, driftwood, buoys, and floating kelp. It's easy to tell the difference between males and females. The male, pictured left, has a bony crest and square cranium. The female, on the right, has a rounder head and does not grow as large.
  • Our Fishmongers do amazing things every day, but they are still thrilled when we receive something like this…a 374 lb Swordfish wild caught by harpoon method off Overton, Nova Scotia! Most Swordfish caught weigh between 50-200 lbs, so needless to say, we’re pretty impressed. We wanted to share our excitement. Watching our master cutter, Tony, butcher this beautiful fish was a real treat.
  • A new episode of our Podcast, Monger, is available for download on Apple Podcasts, Podbean and the link in our profile. “If you’re getting Salmon from Samuels and Son Seafood, there’s a very good chance it’s BAP certified.” This week, Bill hosts Shaun O’Loughlin and Justin Grant from @aquaculturealliance one of the most influential non-governmental organizations dedicated to sustainable aquaculture. They are joined by Denise Gurshin of @bapcertification. The team discuss the many products they certify around the world, their new podcast, Aquademia, and advancements made in fish farming. Featuring Samuels special guest, Joe Lasprogata. Remember to listen to the GAA podcast, Aquademia, for enough sustainable seafood information to make you an expert.
  • Check out our new series "What's the Deal?" with our host, Joe Lasprogata. In this episode, we will discuss one of our most popular products, Aquaculture Raised Bronzino. Joe brings us on a tour of our cutting room where we watch the Samuels and Son team demonstrate our specialty French Cut. Bronzino is delicious and sustainable! Full video on our Facebook and YouTube pages.
  • Stone Bass is available on our Daily Specials today for $8.95/lb for Samuels Customers and Seven Fish Club members! Contact your Samuels Agent to make an order. Stone Bass has a fresh, sweet taste, a medium firm texture, and large flake. If you like Corvina or Sea Bass, you’ll love this fish. Stone Bass is great for a variety of preparations from roasting to crudo. Today, @chefmirigz of our culinary team has seared the Stone Bass fillets, finished them in the oven, and topped them with a multi-grain gremolata and a Santa Ines Extra Virgin Olive Oil drizzle with fresh herbs.
  • “Fish…and all other replenishable resources belong to the State shall be utilized, developed, and maintained on the sustained yield principle.” That’s a quote from the Constitution of the State of Alaska showing how much emphasis is placed on sustainability. Our Communication Manager, Bill Bradford, educates the Samuels and Son Seafood Sales team on Wild Alaska Seafood. We sample King Salmon, Sockeye Salmon, and learn about Alaska’s commitment to sustainability. Samuels and Son is proud to offer Wild Alaska products.
  • Oishii White Vannamai Shrimp Best Aquaculture Practices certified with 3-stars. This ensures a top standard for sustainability and quality assurance and control through every stage of the Shrimp life cycle. Ground-breaking technology and small-batch aquaculture methods allow the freshest, tastiest Shrimp to be harvested and processed live. Oishii Shrimp go from swimming to frozen and on the way to you within 4 hours! Oishii Shrimp is our Featured Monthly Special for July, available on our main page at samuelsseafood.com in 20 lb cases for $8.99/lb. FYI: Oishii is Japanese for Delicious!
  • Subscribe to our Podcast, Monger using the Apple Podcast app or Podbean! The link is in our profile. This week’s episode features our sales reps: Maria Kanapi and Ken Frank. We talk about the differences between aquaculture raised and wild caught Seafood, sustainability, and the Seafood Expo North America with special guest host, Anthony D'Angelo!
  • Repost @antimo.dimeo with our lead sales item tonight, @astanfish ・・・ Astan tuna, cherry aguachile, mint, tomato water gelée, fromage blanc snow. Hidden within are compressed 🍒 & horseradish

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