In this week’s exciting Market Update, Bill has the latest on Shad, Ramp, and Soft-Shell Crabs. He also shows off a new product from the artisinal Canterbury Cure line.

Love is in the air! Valentine’s Day is almost here, and Bill is feeling the love. He set out to deliver Valentine’s Day cards inspired by the latest updates in the seafood industry. Bill has updates on Salmon, Chilean Sea Bass, Hawaiian Kanpachi,, and more!

It was a special Super Bowl edition of our Market Update this week. Bill sits down with some of his Samuels friends to talk all the big happenings in the seafood world, including: Salmon availability, February Specials, and tips for placing your Valentine’s orders.

Watch the video below to learn more about this great tasting Salmon.

Check out this short video to get caught up on all the latest seafood updates.

The holidays are here and Samuels is ready to supply you with the freshest,tastiest seafood around. This time of year is always very busy for everyone, so we encourage you to place any large, frozen, or specialty orders you have early.

Bill has updates on a few great products that are on special this month for Samuels’ account holders. He’s talking Wild Isles Salmon, Canterbury Cure Smoked Salmon. Giant Head on Prawns, Lauren Bay Squid, and the always delicious Border Springs Lamb.

Chef Garret Welch of Aqimero with Samuels Sales Rep Dana

The event was held on the Samuels and Son fair grounds on a beautiful, sunny Monday. Friends and family (and some four-legged friends) of the competing chefs were there for support and other chefs from the northeast came down for a tasty salmon treat.  In addition to the three recipes prepared by the contestants, there was an oyster bar, dishes prepared by Samuels corporate chef, and libations for all.

Chef Garret prepared Seasonally Inspired Salmon Four Ways: Salmon Ceviche, Salmon Tataki, Salmon Skin Bruschetta, and Seared Salmon:

Chef Josh prepared Grilled Verlasso Salmon with Parsnip Purée, Smoked Pear “Molasses” and Pansy:

Chef John prepared Soy Glazed Verlasso Salmon Taco- Pea Shoots, Flame Kissed Nori, Wasibi Cream Cheese, Soy Pickle, and Sesame:

The event was sponsored by Verlasso Salmon, capping off a month-long recipe contest. Once three finalists were chosen, they were invited out to the Verlasso Salmon Showdown. There, they prepared their dish for the hungry fans in attendance, who then voted for the dish they felt tasted the best.

The event was a great time thanks to our chef contestants, Verlasso Salmon, and all the fans who attended.

One lucky chef, and the guest of their choice, will win a weekend trip to this year’s International Food & Wine Festival at Epcot on October 21-23, 2016. Entry is easy:

• Contestants must menu Verlasso Salmon for 4 weeks.
• Chefs must submit their recipe to claudia@verlasso.com by Monday September 26, 2016.

Three finalists will be chosen for a three-way cook off at Samuels and Son Seafood. Oh, and the winning chef will be decided by the fans!

That’s right, three chef finalists will be participating in a cook off where fans will vote on their favorite dish! Here’s how it works:

• Each chef will prepare their submitted dish for the hungry fans.
• After tasting each dish, the fans will cast a vote for their favorite dish.
• The dish with the most votes wins the trip!

The cook off will be held on October 3, 2016 at Samuels and Son Seafood. If you are interested in helping send one lucky chef to the International Food & Wine Festival, or you want to eat tasty Verlasso Salmon, RSVP to Kate DiPinto by Monday, September 26, 2016 at KateD@SamuelsAndSonSeafood.com. Contest is open to the Northeast only.

Don’t let this great opportunity pass you by!

And if you want even more tips and tricks for placing orders, reach out to your sales rep. They’re always happy to help!