Seafoodia: The Finest Premium Oysters From Ocean to Table
By: Kate Emick
For the past 20 years, Seafoodia has travelled the world searching for the best Oysters to offer you the finest, most elegant, and flavorful products. Oysters are selected carefully, considering their abundance in flesh and the subtle and complex aromas composing each unique flavor. As a result, Seafoodia offers a selection of the finest Oysters to tables worldwide.
Take a look below to learn more about Pink Moon and Acadian Pearl Oysters, our featured Oysters for September:
Pink Moon Oysters:
From the cold waters of the Atlantic Ocean, Pink Moon Oysters get their name from the beautiful and unforgettable sunsets in Prince Edward Island, Canada. In addition to having a memorable name, Pink Moon Oysters stand out for their unique flavor profile. This cocktail-sized Oyster, averaging 2.5-3 inches, has a thin shell with a cucumber and pine nut infused meaty flesh. Due to the merroir of Prince Edward Island, Pink Moon Oysters are the perfect balance of sweet and salty.
Pink Moon Oysters are raised off Prince Edward Island, just one sand bar from the ocean. These Oysters start as seeds in the hatchery, and when they are less than a year old, they are placed into the bay in Oyster bags that hover over or beneath the water surface, using a longline aquaculture system called OysterGro. On average, in the first year, there can be anywhere from 2 to 2,000 Oysters per bag. These Oysters will go through a tumbling process that breaks the bivalves down, resizing them to the perfect shape throughout the growing process. During the summer months, these Oyster bags are flipped over and rotated several times. What starts as 2,000 Oysters will eventually break down to 200 nicely sized Oysters, pleasing both novice and gourmet Oyster lovers alike.
Acadian Pearl Oysters:
Known as the jewel of the Acadians, Acadian Pearl Oysters are located in the Northern Atlantic coastal region of New Brunswick, growing naturally in the nutrient-rich bodies of bays and coastlines. In addition to growing in a natural environment where they feed on phytoplankton, Acadian Pearl Oysters can also be found growing in a secluded bay away from any pollution and protected from storms and other weather systems. This type of farming method leads to growing cleaner Oysters away from seafloor impurities.
The first step of the harvesting process begins by capturing naturally spawned Oysters during the summer months. Using special gear, millions of spawns are gathered and brought to the facility, processed, and divided into grow-out bags. These bags are then placed into larger suspension cages, with approximately six bags per cage. The larger cages allow the Oysters to grow properly for about five years before being harvested again for consumption. The cages are flipped up to 48 hours to naturally kill any accumulated impurities through natural UV rays emitted from the sun. At the end of the full growing cycle, a team of harvest professionals gather the cages and quickly deliver them to the processing facility. Once Acadian Pearl Oysters arrive at the processing phase, they are distributed live and undergo an in-depth quality and freshness inspection where the sense of smell, touch, and sight are used to sort the Oysters. At this point, the
Oysters are ready to be packaged by hand and shipped to customers across the world.
Due to the icy cold waters of New Brunswick, Acadian Pearl
Oysters have a slightly iodized, sweet flavor; reminiscent of the best Mediterranean Clams. As a cocktail-sized Oyster, Acadian Pearl Oysters are nicely plump and crunchy but relatively lean, pleasing all Oyster lovers.
NEW Big Iowa Smokehouse – Set to be the Best in Tokyo
Berkwood Farms, like Samuels, is a family-owned company that strives for excellence by never sacrificing quality. This coalition of over 60 independent, mid-west American family farmers takes pride in its product. They work hard to ensure their animals are raised in a healthy, humane, and environmentally friendly approach. All of the farmers adhere to a strict code of responsible and humane animal husbandry. Many farmers are the 2nd, 3rd, 4th, and even 5th generation of their family to raise Kurobuta Pork, otherwise known as Berkshire Pork.
“Kurobuta” which translates to “black pig” in Japanese, is known as the Wagyu of the Pork world as it’s of the highest quality. Its high marbling score results in an irresistibly juicy flavored Pork, known for having a rich ruby color, supreme tenderness, and depth of flavor. Not only that, but Kurobuta Pork is unique because of the structure of the meat fibers. With finer and more constricted fibers, the meat holds more moisture and is tender to the bite, making for an enjoyable eating experience.
Located in its prime location of Minato-ku, Tokyo, the newly opened Big Iowa Smokehouse stands out from all other BBQ smokehouse spots in the Japanese capital. This is because the smokehouse is the first Iowa-focused restaurant in the area, aiming to be as authentic of a U.S. barbecue experience as possible.
Tokyo-based restauranteur Mark Spencer originally planned to create a temporary barbeque pop-up spot during the Olympics. However, after a trip to Berkwood Farms and the Iowa state fair, he was so impressed with the 100% certified pure heirloom Berkshire Pork, the family business, and barbeque culture that he made it his mission to bring a bit of Iowa to Tokyo permanently. With the help of the U.S. Meat Export Federation (USMEF) and Iowa Pork supporting it, the restaurant opened its doors in June 2021, providing guests with ample indoor and terrace seating.
Big Iowa’s American chefs smoke the Kurobuta Pork fresh each day in smokers imported from the U.S. and serve everything from Baby Back Ribs to generous servings of Pulled Pork. These products are covered in the restaurant’s in-house dry rub, so you can savor the smoky flavor by itself or douse it with any of the four BBQ sauces brought to your table, ranging from Texas to Kansas style.
While Iowa is sometimes overshadowed by its Midwest neighbors for BBQ, it is the biggest Pork producer in the USA. Its barbeque style takes inspiration from its neighboring state and king of cookouts, Kansas. Aside from Pork on Big Iowa’s menu, there are also Sausages and Beef Brisket and the Iowa classics, such as cornbread, mac and cheese, and jalapeño corn. If all that authentic flavor is not enough and you know you will be craving more soon, be sure to grab a couple of freezable retail packs of Sausages, Bacon, and Ham from the smokehouse’s display fridge to take home.
Samuels is proud to offer you a wide range of Kurobuta Pork products. Whether you are looking for Boneless Bellies, Bone-In or Out Loins, Tomahawk Racks, Kielbasa, Beer Brats, French Racks, Cheddar Burgers, Ham, Brisket, or Baby Back Ribs, we have you covered. Be sure to check out Kurobuta Bacon and Tenderloins on our August monthly specials for all your barbecue needs!
Our King Salmon, also known as Chinook Salmon, are sustainably ocean-raised in the pristine coastal waters of Stewart Island at the very bottom of New Zealand.
Ted Culley, our General Manager of Aquaculture, says, “We’re in a very, very isolated place. There are 400 people living on Stewart Island, yet it is around the size of Singapore. Stewart Island is 85% Rakiura National Park and Big Glory Bay is situated right on the outskirts of that, so we’re really privileged to live on Stewart Island and operate in Big Glory Bay.”
The cool ocean currents make the Salmon grow slower, giving it time to develop a distinct rich, smooth flavor with a melt-in-the-mouth texture. We are proud that Big Glory Bay King Salmon is: Antibiotic Free, Hormone Free, GM Free, Monterey Bay ‘Best Choice,’ 4 Star Best Aquaculture Practices certified,*
*seafood Watch is the Authoritative Consumer Guide on Sustainable Seafood by Monterey Bay Aquarium. King Salmon from New Zealand aas the First Ocean-Farmed Salmon to Achieve the Green Rating, Indicating it is a ‘Best Choice’ for Consumers.
An Ethical Choice
We are 100% committed to sustainable Salmon farming, and our efforts have been recognized by the highest authority in Aquaculture. Ted says, “Sustainability is really important to the business. I think, first and foremost, we’re in an amazing environment here, totally isolated. We respect the environment, we’ve been here for over 30 years, farming fish, so the area is important to us”. We are AQNZ A+ program and Ocean Wise ‘Recommended.’ All NZ waters are free of sea lice; therefore, we don’t need to use any medicated feed. Our feed comes from sustainable, certified GMO-free suppliers and contains everything our Salmon need to thrive. The well-being of the fish is extremely important to us. We have a lower pen density than most other Salmon farms – a maximum of 4.0 fish per m3.
We have a natural breeding program where we produce eggs and nurture them until they hatch. “We’ve been a closed population of Salmon for more than 60 years now, and because of that, we’ve got a really good breeding program that allows us to breed the best performing Salmon for this environment.”
Our Pride and Joy
At Big Glory Bay, we believe we raise the best Salmon in the world, hands-down. The cold water means the fish develop slowly, the pristine water of their environment, and the care taken when processing to deliver perfect Salmon every time. Our Salmon is sashimi grade with thick marbling. It’s perfect for consuming raw. It is exceptionally high quality, hand-graded, processed, and packed with care. Unlike other farming operations, we have only one farm, so you get 100% consistency every time.
What makes Big Glory Bay King Salmon so delicious is the decadent fat layering and distinctive marbled texture, combined with a high oil content and a good source of Omega-3. It has a luxurious color with rich flavor, melt-in-the-mouth texture, and a clean finish. And the taste? It’s a true product of its pristine environment. Melt-in-the-mouth texture with a distinctive rich, smooth tastes absolutely delicious. Big Glory Bay King Salmon is on menus at some of the world’s finest restaurants. Within 48-72 hours out of the water, Big Glory Bay King Salmon are dressed, packaged, and landed in the United States.
Josh Shields, Head Chef at Ostro in Auckland, New Zealand, says, “Big Glory Bay Salmon is a guaranteed quality product. I’ve been using it for three years now. It’s the same size every time, it has the same fat content every time, the same color. You know exactly what’s coming in the box.”
Since the debut of Oishii Shrimp in 2019, this unique product has been flying off the shelves. Chefs choose Oishii Shrimp because of their distinctive flavor, color, and texture, setting the bar for how premium Shrimp should taste.
Oishii Shrimp have reached an impressive standard as they are the first Shrimp to ever be processed immediately after harvest. Oishii Shrimp go from swimming to frozen and on their way to you, within four hours, resulting in an unbelievable freshness, straight from the water.
Through dedicated small-batch sustainable Shrimp farming methods, propriety pond construction, cutting-edge farming techniques, and strict water quality monitoring, Oishii produces an excellent, clean eating Shrimp that does not compare to other Shrimp.
The exceptional quality of the Shrimp comes from premium aquaculture and harvest methods.
Whereas typical Shrimp operations can be located many hours away, Oishii’s production facilities are located strategically within minutes of their aquaculture ponds. The Shrimp take a very short ride to the facilities in one-of-a-kind, aerated vessels that keep the Shrimp alive and swimming until they are ready for processing. Raising them “close to the source” allows for pristine, healthy live Shrimp to be transported quickly and efficiently, ensuring freshness from the pond to the package.
Once the Shrimp arrive live at the plant, they are processed immediately, by hand, to preserve the quality, radiant color, and flawless presentation of each and every Shrimp. Oishii Shrimp is an environmentally friendly choice that is 3-Star Best Aquaculture Practices (BAP) certified. As this ensures the top standard for sustainability, encompassing all quality assurance and control through every stage of the Shrimp’s life cycle.
There is no moisture absorption by transporting the Shrimp alive, and the Shrimp maintain the highest standard of quality and freshness. With no moisture soaking into the Shrimp, Oishii do not shrink as much when they are cooked. Transporting live Shrimp is unheard of and unlike any other frozen seafood product on the market.
Oishii Shrimp are raised without any chemicals, added hormones, phosphates, antibiotics, or other artificial preservatives, which means Oishii Shrimp consistently have a sweet flavor, firm texture, and a satisfying snap with every bite. The ingredients are simply Shrimp, water, and salt, resulting in an entirely all-natural product.
Oishii gets its name from the Japanese word for delicious, which is only fitting. These Shrimp have a flavor you can both see and taste, allowing for stunning plate presentations that continue to impress guests with their vibrant, bright color. Whether Oishii is added to ceviches, salads, or cocktails for the perfect crunch or added to soups, stews, and pasta for that delectable clean buttery flavor, Oishii Shrimp is the ideal addition to any menu.
Oishii Shrimp is available in many popular sizes, including U8, U10, 8/12, 13/15, 16/20, 21/25, and 26/30 counts, packed in 1 lb and 2 lb units. Additional sizes are in development and will be coming soon. Prepare for summer grilling season in style with Oishii Shrimp in U/12 and U/15 count, which will be on sale for the entire month of June at Samuels!
Iceland Seafood: A Privileged Sea, A Unique Fish Culture
Located on the edge of the Arctic Circle, Iceland’s cold waters are considered some of the cleanest in the world. They are home to an impressive biodiversity that remains healthy and stable thanks to a pioneering system of protection and fishing quotas that has been praised around the world. The Icelandic people are well aware that their economy and culture depend primarily on fishing. That is why they are a unique industry in terms of technology, product quality, and respect for the sea.
Buying Iceland Seafood is synonymous with meeting the highest standards in sustainability, product treatment, quality, and freshness.
Since 1936, Iceland Seafood has been the best ambassador of the Icelandic sea and is one of Iceland’s leading seafood exporters. With offices and facilities in eight countries in Europe and America, it has a logistic corridor with the USA that assures you the maximum freshness of its products. Buying an Iceland Seafood product through Samuels is like buying a fresh piece of pure Iceland.
Samuels offers high-quality and sustainable options from Iceland. The seafood from Iceland is an exciting mix of traditional and unique seafood. Traditional seafood typically includes classic items like Arctic Char, Cod, Haddock, Pollock, Rosefish, Flounder, and even salted and cured products, while unique options include Wolffish, Cod Cheeks, and Cod Roe.
Icelandic Cod, a gourmet product from the best fishing grounds in the world, is one of the most precious commodities from the waters of Iceland. The Cod species that breed there, Gadus morhua, finds the perfect environmental conditions to develop a firm, white, low-fat meat with a sweet touch. It can be cooked in many different ways: fried, baked, battered, or grilled at a low temperature.
The demanding and respectful culture of Icelandic fisheries can also be seen in aquaculture. The conditions for rearing and growing on land-based systems are optimal in terms of temperature, water quality, and care of the fish. Icelandic fishermen have been able to maintain their renowned reputation in wild fisheries as well as in aquaculture. One of the most prized products of this farming method is Arctic Char.
Arctic Char, a sustainable choice and a Green “Best Choice” by the Monterey Bay Aquarium Seafood Watch Program, is aquaculture raised in closed system above-ground tanks in Iceland. Arctic Char is grown in the ideal environment using a blend of pure spring water, seawater, and geothermal water, and grown conditions that mirroring their natural environment. This optimal care ensures that each fish is superior in taste, coloring, and texture. The final product has a delicate and distinctive flavor and is highly versatile in the kitchen. Whether steamed, sautéed, smoked, grilled, baked, poached, or served as sushi or in a crudo application, Arctic Char is an ideal center of plate protein in any dish in your kitchen.
Iceland has been described as “the future of fish” in both the field of aquaculture and fishery management because of their commitment to quality, sustainability, and unwavering accountability. This commitment allows you to serve your guests the highest caliber seafood from Iceland with passion and pride in every bite. Talk to your Samuels Agent about adding Icelandic products to your menus and see our monthly specials for great deals.
Hawaiian Kanpachi: Now ASC Certified
As we move into spring and the weather becomes warmer, it’s time to say Aloha (Hello) to the distinctly delicious Hawaiian Kanpachi. As a premier member of the Amberjack family, Hawaiian Kanpachi is a premium white fish with a smooth flaky texture. Prized for its clean ocean flavor with the perfect balance of sweetness and rich nutty notes, Hawaiian Kanpachi is perfect served raw or cooked.
Hawaiian Kanpachi (Seriola rivoliana) is responsibly raised in the open ocean current off the Kona coast, provided to you exclusively by Blue Ocean Mariculture.
Blue Ocean’s facility is fully integrated to mimic and optimize the fish’s natural life cycle from hatch to harvest, and each step of the process is carefully monitored and controlled. The fish are hatched from native, locally, and sustainably caught brood fish. The juvenile fish from the hatchery are then transferred to offshore ocean pens where they are fed only the best feed from certified sustainable fisheries. The sea pens are fully submerged in the deep, open oceans powerful currents to minimize the impact on water quality and maximize fish health.
The Aquaculture Stewardship Council (ASC) works to recognize responsible aquaculture through their certification program. The ASC promotes the best environmental and social choices when buying seafood, and in doing so, they contribute to transforming seafood markets towards sustainability. Additionally, the ASC ensures that employees working on certified farms have fair and safe working conditions.
Blue Ocean is proud to announce that they have achieved the prestigious ASC certification for their sashimi quality Hawaiian Kanpachi. Currently, Blue Ocean is the only U.S. Company recognized as achieving this impressive standard, propagating and raising a Yellowtail variety native to Kona and all the Hawaiian Islands.
“Our Hawaiian Kanpachi is grown in the spirit of Aloha’ Āina, which respects all living things. Our audit to the ASC standard reinforces our commitment to the highest level of performance at our farm. When combined with the unparalleled quality and freshness of our fish, we can only deliver the best eating experience possible to our discerning customers.” says Dick Jones, CEO of Blue Ocean.
Achieving ASC certification shows Blue Ocean’s commitment. It aligns with the ASC’s mission to raise and harvest fish in their natural ocean habitat responsibly and sustainably while honoring and protecting the sensitive ocean ecosystems, respecting the farmworkers and the community.
“Achieving this key certification marks a major milestone for the State of Hawaii, the U.S. Aquaculture industry, our workers, and our customers,” said David Valleau, Vice President of Sales for Blue Ocean
Hawaiian Kanpachi is a versatile fish. Many chefs use Kanpachi for sushi or raw applications. Whether grilled, roasted, broiled, fried, steamed, poached, or smoked, cooked Kanpachi brings sizzle to any chef’s kitchen. When served crudo style, the fresh, bold flavor, and delicate flesh shine. However, when cooked, it takes your dish to another level. Hawaiian Kanpachi is steak-y, versatile, and rich in natural oils, so it stays succulent in any cooking application.
Blue Ocean Mariculture harvests Hawaiian Kanpachi multiple times per week, ensuring the freshest product possible. They also offer point-of-production processing to add convenience for their North American seafood supply chain partners. Hawaiian Kanpachi is available now in many quality and sustainability-minded restaurants, sushi bars, home delivery purveyors, and grocery stores. Hawaiian Kanpachi is available in 4-6 lb whole fish or 1-2 lb collar on or off fillets. Speak with your Samuels Sales Representative for more information.
Riverence Trout… Where Goodness Flows, Great Things Follow.
When you think about it, a lot goes into a plate of sizzling Trout.
Sure, there’s how it was prepared, and priced, but what if you dive deeper—into where it came from, how it was raised, why it tastes so good?
Every Trout has a story. And at Riverence, it all starts with the egg.
Our farms raise fish hatched from our own eggs exclusively. That way, we ensure they’re bred to thrive and can trace them from hatch to harvest to homes or restaurants. It’s quite the story—and it begins in the purest of spring water, straight from the Rocky Mountains.
Bubbling up through layers of volcanic rock, the Magic Valley’s crystal clear water flows into our farms at a consistent 58°F—the perfect temperature for raising healthy trout. Within this water, our fish are nurtured and given proper nourishment from well-balanced, nutritious feed. So Trout of all kinds—from red Steelhead and white Rainbow to Golden Trout—can flourish.
But our respect for nature isn’t limited to fish. We care about the earth around us. So we’ve spent years perfecting our land-based farming techniques, working to lower our carbon footprint and set the standard for seafood sustainability. It’s all part of our goal: to leave things better than we found them. Because when you’re good to something, it’s good to you in return.
That includes taking good care of our fish after they’re harvested, ensuring our commitment to quality reaches the consumer. We process our fish within hours of harvest at our HACCP QMP-, USDC-certified plant and use our nationwide delivery network to quickly ship our fish to locations across the U.S. So our fish get to your business faster, consistently fresh.
By harvesting at Trout sizes, we achieve the “whole fillet” nutritional value. But beyond nutrients, our beautiful fillets are as easy on the eyes as they are to enjoy. Not to mention, conveniently cut for faster preparation time. Whether cooked from fresh or frozen, every bite contains five-star texture and taste. In fact, our reputation for quality has earned praise from celebrity chefs such as Andrew Zimmern, and a spot on the menus of restaurants like Tender Greens, The Breadfruit & Rum Bar, Momofuku, and more.
Since our story first began in 2014, we’ve made every effort to raise incredible fish in a way that’s just good—for people and the planet. To further our mission, in early 2020, we acquired Clear Springs Foods—a Rainbow Trout producer with a 54-year legacy of fish farming. With the acquisition, we became the largest land-based producer of Trout in the Americas. We continue to decrease pressure on wild fish by providing an alternative source of premium seafood to the U.S.
We are proud to be an IMPACT partner of the James Beard Foundation and the official Trout of the James Beard House, recommended by FishWise and Ocean Wise, and a Monterey Bay Seafood Watch “Best Choice.” But this is just the beginning.
Visit riverence.com to journey with us.
Nordic Halibut: A Mysterious Fish
by: Kate Emick
In the mid to late 1980s, every town had several seafood restaurants that served Haddock, Oyster stews, and seafood combos. In addition, seafood was delivered in barrels, and customers would wait hours with lines up and down the block- Youell’s Oyster House was one of these restaurants.
There is an extensive and fascinating history behind Youell’s Oyster House, and it all began in 1895. The original name of Youell’s Oyster House was Rice Brother’s Oyster House, and in 1925 when they moved to Front Street in Easton, PA, it was purchased by Bob Youell’s, hence the new name.
In 1955, Youell’s Oyster House relocated to College Hill, looking for something new and different. Almost 30 years later, Youell’s Oyster House was purchased by longtime patron Gus Filipos and his son Chris Filipos joined the business not long after.
In 1992, Youell’s Oyster House moved to Allentown, PA, and turned a converted house into a seafood restaurant. Chris Filipos, the owner, says, “During the mid to late ’80s, dining was becoming more sophisticated, so this gave us the opportunity to break out of the mold.” They wanted to serve more than just stews and combos as seafood restaurants did in the past, and indeed, it happened.
Chris Filipos is the third generation of his family that grew up in Maine, spending every summer there as a young child. He would often visit the Portland Fish Market, and many of the friends he grew up with became fishermen, lobstermen, and scallopers. It’s fair to say Filipos has expertise when it comes to seafood.
Today, Youell’s Oyster House has many different seafood options on their menu. Some of the customers’ favorites include Scallops, Crab Cakes, Lobster Tails stuffed with Crabmeat, Stuffed Salmon, along with various other types of fish on hand. Of course, they also always have a dozen different Oysters available daily with different flavor profiles. If you’re looking for a variety of great seafood options, Youell’s Oyster House is the place to go.
Customers are often very impressed with the quality of seafood Youell’s Oyster House has on their menu. The restaurant orders their seafood from Samuels Seafood. Filipos says, “People often ask where it comes from because of how fresh the seafood is. What I like the most about ordering from Samuels is that there is always a great variety of products and they are high quality.”
“Sea to Table,” the slogan Youell’s Oyster House has lived by since 1895, emphasizes the restaurant’s ability to serve its customers with local, sustainable, and high-quality seafood. For over 100 years, Youell’s Oyster House has been providing customers with all their favorite seafood dishes.
At Youell’s Oyster House, seafood is not just a component; it’s a focus. “What makes us different from other restaurants is that we offer meat on the side,” Filipos adds. Whether that side dish is steak, duck, or even a burger, Youell’s Oyster House is happy to serve you.
2019 was the biggest year Youell’s Oyster House has ever had. Although 2020 has presented restaurants with a year of difficulty, Filipos says, “In 2021, I am looking forward to a return to normalcy.” Youell’s Oyster House wants to keep their employees and customers safe, and to do so, social distancing rules apply, along with offering an online menu and takeout options.
To find out more about Youell’s Oyster House, you can visit youellsoysterhouse.com
Hudson Valley Fisheries, a Biosecure Land-based Recirculating Aquaculture System in Upstate, NY, Provides Year-Round Sustainably Raised Steelhead Trout
Locality and Freshness Combine with Mild Flavor and Beautiful Orange Flesh
By: Heidi Raker
Steelhead trout (Oncorhynchus mykiss) from Hudson Valley Fisheries is raised at a biosecure land-based Recirculating Aquaculture System (RAS) in Hudson, New York. At the forefront of U.S. RAS farming, Hudson Valley Fisheries (HVF) is strategically located to serve Northeastern customers year-round with impeccably fresh, healthy, fully-traceable and 100% USA-grown and processed steelhead, branded as New York Steelhead.
A bit leaner than its Pacific salmonid cousins, New York Steelhead offers 1.3 grams of omega-3 fatty acids and 19.3 grams of protein per 4-ounce portion, making it as nutritious as it is delicious. Earning a coveted spot on Oprah’s first-ever Food OList in the September edition of O Magazine, New York Steelhead has also been featured in The New York Times twice.
New York Steelhead is sashimi-grade and ideally suited to raw, cured and cooked preparations. Round whole fish weigh four to six pounds on average and the company frequently has fish in smaller sizes and larger ones up to 10 pounds. Cold and hot-smoked steelhead are also available in 4 ounce packages (starting at 10 to a case pack).
This responsibly raised steelhead has an outstanding fresh, clean taste, brilliant orange color and medium flake. Available head-on gutted and fillets, HVF now offers Individual Quick Frozen (IQF) sides and portions for foodservice and retail operations that rely on inventory.
Inspired by a commitment to food security and environmental stewardship, HVF was founded in 2014 with a goal to protect wild populations and the environment through its RAS model. Pairing expert husbandry with groundbreaking technology, every aspect of HVF’s business model is designed to keep its carbon footprint small, from the short distance its trucks drive to deliveries to using fish waste streams for nourishing plant growth on the farm. Having a central location eliminates the environmental costs of trans-Atlantic transportation and means fresher fish reaching customers faster, often within 48-hours of harvest.
HVF runs its land-based bio-secure operations entirely from hatching through harvesting exclusively on its Upstate New York premises. There’s no need for antibiotics, vaccinations or hormones during the entire lifespan of the fish in the farm, meaning no contamination of the fish by chemical feed nor other harmful material like heavy metals or microplastics.
New York Steelhead are fed a responsibly-sourced, BAP-certified and a balanced diet composed of natural antioxidants, organic proteins and lipids that are free of soy, corn, feather meal or GMOs.
HVF is recognized by Monterey Bay Aquarium Seafood Watch, Best Aquaculture Practices, FishChoice, Ocean Wise Sustainability and New York State Grown & Certified.
Several New York City area restaurants emphasizing locality and sustainability have replaced all salmon offerings with New York Steelhead. As retail, restaurant and foodservice seafood buyers, along with consumers, rally around traceable, local and sustainable sourcing, strategically located farms like HVF will be ideally positioned to provide fresh, healthful, delicious eco-friendly seafood.
To find out more, visit www.HudsonValleyFisheries.com.
An Exciting Seven Fish Tradition
by Bill Bradford
Over 100 years ago, an immigrant from Sicily named Giuseppe Ippolito, was enjoying his busiest time of year in December helping customers prepare for their Feast of the Seven Fishes. His patrons in Philadelphia were honoring the longtime Italian tradition of a Seven Fish meal on Christmas Eve. Fast forward and now Giuseppe’s seafood push cart has turned into the still family owned and operated Samuels & Son Seafood. To this day, December remains a strong month for the mongers at Samuels to provide their chefs and retail customers with Seven Fish Seafood. What started as a tradition in Italy has blossomed into a glorious celebration for everyone that loves seafood and the many options available today.
While 2020 was a different year than any other, we were thrilled to see so many new products become popular with our customers. This month, they can be brought to the big holiday table. Salmon is often a favorite choice for a seafood meal. This year, we recommend Big Glory Bay King Salmon, ocean raised off New Zealand. King Salmon from New Zealand is considered the champagne of Salmon in taste, texture, and nutritional quality. Big Glory Bay King Salmon has a distinctive marbled consistency with a high oil content and is a good source of Omega-3. New Zealand King Salmon are harvested at their peak, ensuring a rich, smooth flavor with a tender melt-in-your-mouth texture and clean finish.
This year, an exciting addition are live Greenshell Mussels from New Zealand. Many chefs are accustomed to Greenshell Mussels, however, they are commonly frozen. Thanks to modified atmospheric packaging, we provide them live in the shell! The shells are vibrant, the meats are big and sweet. Let’s talk Shrimp. Shrimp is an absolute must have at a Seven Fish meal or any holiday get together. Oishii Shrimp provide a difference you can both see and taste upon first glance at the Shrimp’s vibrant red banding. Raised without any chemicals, added hormones, phosphates, antibiotics or other artificial preservatives, Oishii Shrimp always put forth an unadulterated sweet, natural flavor, firm texture and a satisfying snap with every bite. Another excellent Shrimp option is Wild Mexican Prime Selecta Shrimp. Prime Selecta has a distinct advantage over many other Wild Mexican Shrimp due to their complete control from catch to shipping. This means quality is the focus from the second the Shrimp swim into the net. The result is a very flavorful, yet clean tasting Shrimp, and great firmness.
One of the best parts of the Seven Fishes is for individuals to get adventurous and try new dishes they might not eat throughout the year. Eel, Squid and Octopus are all traditional items that can be served in a number of ways. Samuels offers beautiful, tender White Sea Octopus and delicate Lauren Bay Squid which comes in several varieties including rings, tentacles and tubes and tentacles. We also provide live and dressed Eels, sourced from local fishermen.
The most traditional fish of this feast coming from the Mediterranean is Baccala. Samuels’ answer to a top quality and easy to prepare option is Rafols Baccala. Rafols is a family owned Spanish company that uses the choicest Cod from Iceland and hand crafts a variety of delicious Baccala cuts that are desalted and ready to prepare. Whether you love Baccala or not, the fritter mix is irresistible. Carpaccio, loins and tapas cuts are also great for easy prep and heavenly flavor. Check out what we have on special this month.
Unique spins on Salmon, Shrimp, Mussels, Eels, Octopus, Squid and Baccala will keep your Seven Fish meal traditional and exciting at the same time. Samuels has been cherishing this time of year for generations and we wish you a safe and happy holidays!
Sanford, New Zealand’s largest and oldest Seafood company, has a rich 150-year history and unparalleled expertise in fresh, beautiful seafood. Sanford is proud to supply Samuels Seafood with our premium New Zealand King Salmon brand, Big Glory Bay so that consumers can enjoy the rich, smooth flavor with a tender melt-in-the-mouth texture and clean finish.
Nurtured in glorious isolation, our King Salmon are farmed off the coast of Stewart Island at the southern tip of New Zealand. With a population of only 380 people, Stewart Island is 85% National Park. Big Glory Bay is accessible only by sea and fringed by the bush-clad shoreline of Rakiura National Park. After Stewart Island, the next stop is Antarctica.
Big Glory Bay’s pure waters are refreshed continuously by cold currents, making our King Salmon grow slower, giving the fish time to develop its distinctive smooth flavor profile. Big Glory Bay Salmon comes freshly chilled from our farm to Samuels within 48-72 hours of harvest.
What makes Big Glory Bay fresh King Salmon different?
King Salmon from New Zealand is considered the champagne of salmon in taste, texture, and nutritional quality. Big Glory Bay King Salmon has a distinctive marbled texture with a high oil content and is a good source of Omega-3. Our King Salmon is harvested at their peak, ensuring a rich, smooth flavor with a tender melt-in-the-mouth texture and clean finish. Only 4000 tonnes of salmon are carefully produced each year, and each fish is hand-selected to be sure all of our partners receive fish in perfect, condition with 100% consistency.
Our salmon is renowned for its oil content and vibrant orange flesh, with a distinctive marbled contrast. It has an unparalleled rich but clean flavor. Sanford owns and controls everything from their breeding program and hatchery through the farm to processing, ensuring every aspect of the salmon meets our exacting standards and consistently produces quality salmon with consistent flavor.
Salmon eat fish in the wild, and Big Glory Bay is committed to sustainably feeding their fish a recipe that is as close as possible to their natural diet. Our feed comes from sustainable, certified GMO-Free suppliers and contains everything our salmon need to thrive. Our feed formulations are designed to suit the salmon’s different life stages and does not contain any antibiotics or hormones. Our feed is sustainably sourced from responsible suppliers that have been audited and certified.
An Ethical Choice:
The Big Glory Bay Salmon farm is managed using sustainable practices to help protect our stunning marine environment that we are so privileged to operate in. The environmental impacts from our farm are minimal and closely monitored. All Big Glory Bay King Salmon are farmed sustainably and are GM, hormone, and antibiotic-free. All King Salmon from New Zealand has received a green rating from Monterey Bay Seafood Watch. A green rating makes it the best choice, as the salmon is well managed and farmed in a way that causes little impact on the environment. Big Glory Bay also achieved all 4 stars from Best Aquaculture Practices accreditation, which is the world’s highest accredited aquaculture certification. Sanford has partnered with Oritain, the world leaders in scientifically verifying the origin of foods, to ensure our products can always be traced back to Big Glory Bay and verified as authentic Big Glory Bay salmon.
√ GM Free, √ Hormone Free, √ Antibiotic & Pesticide Free, √ 4-Star BAP Certified, √ Monterey Bay “Best Choice”, √ Ocean Wise ‘Recommended’
Jail Island Atlantic Salmon – The Ultimate Comfort Food for Fall & Winter
By: Virginia Doiron
As temperatures begin to drop, food can bring a great sense of warmth and comfort – especially during these testing times. Warm and hearty dishes are often nostalgic, transporting us back to the memories of childhood through familiar and comforting flavors. Fast forward to Winter 2020, when cooler weather and unprecedented challenges call for food that soothes the soul, but it often comes with a hefty caloric price tag. The notion of comfort food took a wrong turn somewhere along the road – making it something we crave, but ultimately feel bad about eating.
Traditionally, Salmon is not the first meal that comes to mind when thinking comfort, but in the right application, it can be a surprising foundation for Fall and Winter menus that is as delicious and nutritious as it is comforting. Call it comfort food with a ‘twist’ and without the guilt — because it shouldn’t always have to be a guilty pleasure.
Instead, take pleasure in serving Jail Island Atlantic Salmon for its culinary versatility and exceptional taste that pairs beautifully with the rich seasonings of Fall and Winter. With a delicate flavor and a satisfying medium-firm texture, Jail Island is considered some of the finest quality Atlantic Salmon in North America that’s straight from the cold, clear waters of the Atlantic Ocean and delivered fresh to your kitchen, exclusively by Samuels Seafood.
Your kitchen is where you will discover a delicious canvas for so many flavors. Replace traditional proteins with Jail Island Atlantic Salmon for a lighter-fare during the holiday season, or confidently serve it as the center-of-plate in dishes such as a creamy Salmon chowder, velvety bisque or in a pasta with buttery garlic sauce. A mild fish flavor lends itself well to just about any pairing, proving there is a spot for Salmon on the menu year-round.
Not only does Jail Island Atlantic Salmon offer delicious menu versatility, it holds up to a number of quick and easy cooking methods that help simplify operations. Whether grilled, pan-seared, smoked or roasted, Salmon is sure to make a splash front and back-of-house.
Beyond the incredible health benefits, culinary versatility, and exceptional taste, you can feel even better about serving Jail Island knowing it’s the fish that gives back. Samuels Seafood donates a portion of the proceeds from every sale of Jail Island Atlantic Salmon to the Fundy Salmon Recovery Project. The goal of the project is to increase the number of spawning Atlantic Salmon in the inner Bay of Fundy, currently an endangered species. The project has already seen record breaking numbers of wild Atlantic Salmon return thanks to the Word’s First Wild Salmon Marine Conservation Farm on Grand Manan Island in New Brunswick, Canada. Samuels is proud to support an initiative that is working to enhance and sustain such an important ecosystem and with your help, they will continue to make an impact to the cause with the next Salmon release occurring in early October 2020.
With Jail Island Atlantic Salmon, ‘feel good food’ reaches a whole new level in your kitchen. This season, find comfort by trusting in Jail Island for reliable, great tasting, and sustainable Atlantic Salmon that will take your menu to new heights with comfort food that not only soothes the soul, but the mind too.
Sapori Del Mare: Bronzino of the Highest Caliber
by William Bradford
The popularity of Bronzino is marveling. Also known as Sea Bass, or Loup de Mer, Bronzino has captured the hearts and taste buds of both seafood lovers and non-seafood lovers all over the world. Thanks to aquaculture, Bronzino is readily available throughout the year, wherever you go. This fish is known for its fresh, delicate, white flesh, and its mild, lightly sweet flavor. It is considered one of the ultimate tableside fish.
However, what if you want Bronzino so fresh, it tastes like it just came out of the Mediterranean? Sapori Del Mare is available at Samuels Seafood to amaze the chef working with the fish and the diner experiencing it. Sapori Del Mare Bronzino are sea raised in the clear, high salinity waters of the Mediterranean. The vast sea mileage where the fish swim are a picturesque, dreamlike habitat. Strong currents flow in and out of the sea cages, keeping the fish active and healthy. Due to the low pen densities of the cages, the fish have plenty of room to swim, much like they would in the wild. The team that raise and care for Sapori Del Mare Bronzino have a proud history of keeping their seas clean and as uninhabited as possible to promote a healthy environment and healthy fish. After all, when you’re surrounded by water, it’s your most valued resource.
When it comes time to harvest the fish, Sapori Del Mare maintains the same high quality and care. The fish are dieted for two days before harvest. This is done to keep their stomachs empty once harvested which promotes fresh flavor and shelf life. When the Bronzino are brought out of the water, they are humanely killed and instantly placed in a freezing ice slurry to eliminate any stress or lactic acid development during the process. This process produces a clean tasting and picture perfect Bronzino. Once harvested, the fish are hand selected and only the highest quality fish make the Sapori Del Mare grade. The entire process is performed under HACCP guidelines and Sapori Del Mare is Global Good Agriculture Practices (GlobalGAP) certified. Bronzino are healthy for us too as they are a low fat, high in protein fish and rich in wonderful Omegs 3 fatty acids.
The popularity of Bronzino is uncanny. According to a study done in 2012 by Dataessential MenuTrends, Bronzino menu placement has risen 28 percent since 2008. Since then, the popularity continues to rise. Once a wild caught fish only popular in Mediterranean countries such as Italy, Spain and Greece, Bronzino has become a staple in the US due to the successful growth of aquaculture. Aquaculture has a global production increase of 527 percent between 1990 and 2018, with Bronzino being one of the fish at the forefront. With Sapori Del Mare, only the highest caliber Bronzino are selected to provide you a delicious experience, straight from the Mediterranean.
Take a look at our monthly specials for a great deal on Sapori Del Mare Bronzino.
Pacifico Bass: Purebred Striped Bass Raised In Pristine Deep Ocean Waters
Travel down the west coast of Baja California, and you’re bound to see flocks of unique sea birds migrating and fur seals lounging on rocks, all thriving in the 2.7 million protected acres of the Pacific Islands Biosphere Reserve. Nestled within the marine sanctuary, you will find Isla Todos Santos, home of Pacifico Striped Bass. Pristine, deep ocean canyon waters make Pacifico Striped Bass among the purest found anywhere.
Pacifico Striped Bass are open-ocean raised true Striped Bass (Morone Saxatilis), known on the East Coast of the US as Stripers or Rockfish – not to be confused with the hybrid species currently farmed in freshwater ponds and lakes.
The purity of its natural habitat makes Pacifico Striped Bass a stand-out to chefs and home cooks alike. Pacifico Striped Bass has a clean mouth feel and a semi-firm texture. Striped Bass is famous for its versatility. The fish is ideal to cook with, because the fat content allows for many preparation methods, including whole, raw, grilling, poaching, and braising. Cooked, it has a flaky texture with a skin that crisps beautifully. Striped Bass has been a prized catch of East Coast fisheries for centuries. The ocean-raised Pacifico Striped Bass maintains an appearance, flavor, and texture that holds up to any type of preparation, as evident with its placement on menus of top chefs from coast to coast.
For more than a decade, Pacifico has worked with industry leaders to pioneer a state-of-the-art sustainability model that is better for the community and better for the future. Pacifico Striped Bass is the only four-star Best Aquaculture Practices (BAP) striped bass – the highest designation in the BAP program. Each step of the Pacifico operation is BAP-certified, including the farm, processing plant, hatchery, and feed mill. Pacifico Aquaculture is the only dedicated Striped Bass hatchery in the world, and proudly the first operation in Mexico to obtain four-star BAP certification. Pacifico operations are located only 70 miles from the U.S. border, giving it quick and easy access to principal markets, ensuring the highest quality and freshest product from farm to table.
The old adage that it’s not just good, it’s good for you rings true, as Pacifico Striped Bass is proud to be a partner of the American Heart Association’s “Heart Check Certification” program. The fish are one of only a handful on the list, designating that meets or exceeds all of their nutritional requirements to be classified as a “heart healthy food.” Pacifico, in fact, has nearly double the amount of EPA and DHA omega-3 fatty acids required for designation.
“Our vision is to be a restorative force within our community, our industry, and to our species—the true, ocean-raised striped bass,” Co-CEO Daniel Farag said. “As the global population rapidly approaches 9 billion people, there is an increasing need for high quality protein.”
“In the beginning we set out to build an environmentally and commercially viable business practicing the most responsible form of aquaculture possible,” Co-CEO Omar Alfi added. “Our goal is to continue to innovate and to demonstrate to the world the unique and powerful brand of aquaculture that we are practicing right here in Baja California, Mexico.”
Pacifico Aquaculture engages and supports local communities by providing meaningful jobs, ongoing training and education. By expanding the legacy of skilled and ethical aquaculturists, the company works toward building Baja California as a global hub for sustainable ocean farming.
Pacifico Aquaculture is committed to sustainable aquaculture practices and actively manages all aspects of the fish’s lifecycle. This commitment allows Pacifico to honor the natural environment while reducing pressure on wild fish stocks and ensuring a consistent supply of sustainably grown high quality striped bass for culinary professionals and consumers.
What’s more, Pacifico Aquaculture has built the first ever commercial Striped Bass hatchery in the world at its Ensenada, Baja California headquarters. In the hatchery, they are able to spawn 5 – 10 year old broodstock throughout the year, ensuring a consistent supply of fingerlings and providing full traceability of the product.
The fish are stocked with plenty of room to swim and grow in floating sea cages at an ocean grow-out site on Todos Santos Island. Positioned on the lee side of Isla Todos Santos, the strong currents act as a natural filter to help water flow through each of the pens, allowing water to be entirely recycled every few minutes. They swim in the clear, cold, clean waters of the Pacific until they reach market size, which typically takes 18-24 months.
In times of crisis, as we’ve just witnessed, the challenges of, and strains on our food system become even more apparent. Pacifico Aquaculture has committed to rising up to those challenges and innovating solutions, and continue to be a leader in this field, working to ensure the health and long-term viability of Striped Bass, the health of our collective communities, and the health of oceans.
Oishii Shrimp, a Difference You Can See and Taste
seafood product introduced in a generation. The repercussions from last year’s rollout still echo throughout the industry. The groundbreaking Shrimp has set a new standard for premium, frozen easy peel Shrimp. It is the first product of its kind that is processed live, and rapidly culled and frozen to preserve flavor and quality like no other before it. Oishii shrimp go from swimming to frozen in just four hours, and is produced without the addition of any chemicals or preservatives.
It’s a difference you can both see and taste. Upon first glance at the Shrimp’s vibrant red banding, it is obvious that the visual appeal and plate presentation possibilities are second to none. Rapid hand-processing of live product ensures Oishii Shrimp retain its natural color. Raised without any chemicals, added hormones, phosphates, antibiotics or other artificial preservatives, means that Oishii Shrimp always put forth an unadulterated sweet, natural flavor, firm texture and a satisfying snap with every bite. Ingredients are simply Shrimp, water and salt.
Through dedicated small-batch, sustainable Shrimp farming methods, proprietary pond construction, cutting-edge farming techniques, and strict water quality monitoring, Oishii produces an amazing, clean eating Shrimp that is incomparable to any other frozen seafood product.
Whether poached or steamed for a simple Shrimp cocktail, sautéed for pasta or curry, or grilled for tacos or skewers, Oishii Shrimp’s exceptional flavor and appearance will take any dish to an entirely whole new level. It’s only fitting that Oishii gets its name from the Japanese word for delicious.
Harvested in a manner that’s similar to pork, cattle and poultry industry practices, Oishii Shrimp arrive at the processing facility live. Unlike typical Shrimp processing, where harvested Shrimp is extracted from the water and then travels hours – sometimes days – from aquaculture ponds to processing facilities, Oishii Shrimp’s ponds are strategically located minutes from the processing facilities. The Shrimp is transported live in proprietary aerated barrels. Once at the facility, it is rapidly chilled which immediately euthanizes the shrimp. The process is humane and preserves the quality, vivid color and natural flavor and texture. Nearly a decade of research went into developing this innovative process. The short processing time ensures that the Shrimp’s striking natural color, pristine flavor and pallet-pleasing texture is perfectly preserved.
In addition to extraordinary visual appeal, taste and texture, Oishii Shrimp is also an environmentally sound option. The product carries a 3-Star Best Aquacuture Practices (BAP) certification and is produced under strict supervision and guidance to ensure the highest level of quality is achieved. The producers are currently working toward attaining a 4-star rating. What’s more, Oishii Shrimp is currently on track to reducing its carbon footprint by as much as 25 percent by 2025, and is one of the first Shrimp producers to conduct human rights due diligence to ensure fair labor practices. Oishii Shrimp is currently available in most popular sizes, including U8, U10, 8/12, 13/15, 16/20, 21/25 and 26/30 counts packed in 1 lb and 2 lb packs, with larger and smaller options coming soon. Oishii Shrimp in 21/25 count will be on sale for the entirety of month of July.
Obviously, steaks star in the lead role, but are supported by a myriad of exciting, fun and delicious dishes. Featured Prime grade and Wagyu steaks and chops run the gamut from bone-in ribeyes and New York Strips to Colorado racks of lamb. Furthering the luxury dining experience, Steak 48 also boasts an impressive selection of decadent seafood dishes, like Shetland Island Scottish Salmon, Dayboat Sea Scallops, Maryland style Crab Cakes and sashimi grade Tuna. A raw bar will offer daily selections of Lobsters, colossal Shrimp cocktail, iced Alaska King Crab legs and a daily changing selection of East and West Coast Oysters, shucked to order. In addition to traditional raw bar options, Steak 48 offers new and innovative chilled and raw offerings, like Hawaiian poke and Lobster cocktail.
“There are so many wonderful options for seafood and shellfish at Steak 48,” Chef Watson said. “The only constant is, it must always be the freshest possible and the best available.”
At the bar, guests can order from a wine list that boasts as many as 50 varietals by the glass, and more than 650 more by the bottle. Skilled bartenders will shake and mix hand-crafted cocktails to order that spotlight local ingredients. In addition to wine and cocktails, Steak 48 will also offer an impressive selection of local craft beers.
Steak 48 is a family-run brand owned and operated by brothers Jeffrey and Michael Mastro, their father Dennis Mastro and partner Scott Troilo. The concept draws inspiration from Steak 44, the team’s Phoenix-based steakhouse that opened in 2014. In the months ahead, the group will work to open another Steak 48 location in Charlotte, North Carolina.
For more information visit Steak48.com.
Warm weather means time for grilling! If you’re looking for fresh Atlantic Salmon in time for the season, there’s no need to look very far. Delivered fresh from the cold, clean waters of the Atlantic Ocean, Jail Island Salmon gives even more reason to enjoy healthy and easy grilled dishes for a fresh, light taste of summer – sold exclusively by Samuels Seafood.
Considered some of the finest quality Atlantic Salmon in North America due to its unique breeding ground, Jail Island Salmon is responsibly harvested to preserve a healthy marine habitat for the future. With a delicate flavor and a satisfying medium-firm texture, chefs and consumers alike count on Jail Island Salmon for a superior food handling experience and exceptional fresh taste – every time!
Grilling or barbecuing can be embraced as the shining light of summertime normalcy from the comfort of home, more so now than ever during these uncertain times. The tradition and ease of the grill is enough to look forward to in the warmer months – it’s no surprise 75% of North Americans own an outdoor grill or smoker.*
When it comes to grilling Jail Island Atlantic Salmon in a restaurant, or at home, there is no better way to enjoy fresh summer meals that are quick and easy to prepare. Maybe it’s the beautiful color. Or maybe it’s the subtle infusion of delicious smoke made in minutes. Either way, there is no doubt that grilling is an ideal cooking method for simply delicious Atlantic Salmon brought to you by Jail Island.
If we haven’t convinced you yet, there is a sea of grilling opportunities for enjoying Salmon. Our favorite pairings for a burst of summer flavor include sweet chili-lime, lemon butter, orange rosemary, citrus glaze, and honey barbecue glaze for a fine balance of sweet and smoky. Simple flavor pairings lend themselves well to grilling for bringing out the fresh, delicate flavor our Salmon has to offer. As a firmer fish, Salmon is cooked directly on an oiled grill, or with a pre-soaked cedar plank for added flavor. Generally, it will take less than 20 minutes on the grill (depending on variants such as size, cooking appliance and temperature) – making summer grilling with Jail Island Salmon a breeze.
Beyond the incredible health benefits, authentic taste, and ease of preparation, you can feel good about grilling Jail Island for your guests and family because it’s the fish that gives back. For every pound of Jail Island salmon sold, Samuels Seafood will donate a portion of the proceeds from each sale to the Fundy Salmon Recovery Project. The goal of the project is to increase the number of spawning Atlantic Salmon in the inner Bay of Fundy, currently an endangered species. The project has already seen record-breaking numbers of wild Atlantic Salmon returns thanks to the Word’s First Wild Salmon Marine Conservation Farm on Grand Manan Island in New Brunswick, Canada. Samuels is proud to support an initiative that is working to enhance and sustain such an important ecosystem and with your help, they will continue to make a positive impact to the cause.
Warm weather doesn’t last forever, and unfortunately, neither does grilling season. Make the most of it and feel good about loading up your grill with Jail Island Atlantic Salmon – a flavorful taste of summer without the fuss (or guilt!).
*“Barbecue Lifestyle, Usage & Attitude” Hearth, Patio and Barbecue Association (HPBA)
our farming operations fully submerged at depths of 90-130 feet. This is where we sustainably raise Open Blue Cobia, who are native to the pristine natural environment. Open Blue is a world leader in raising fish in the open ocean from eggs hatched by our broodstock. We raise our cobia fish from eggs in a beachfront nursery and as fingerlings, they are moved into seastations into the clean deep open ocean.
Determined to create the most innovative and sustainable operation possible, Open Blue selected the Caribbean coastal waters of Panama as an ideal location and Cobia as the perfect fish to feed a growing world – a fish with great flavor and texture, rich in Omega-3 and a minimal environmental footprint.
In 2007, Open Blue realized its vision for an offshore operation, and began a quest for the best location, advanced processes, and most natural environment to raise “the perfect fish”.
Then and now, Open Blue’s vision is to feed the world in a better way. Consumers around the world have been introduced to a new type of sustainably raised seafood. Open Blue has pioneered free range aquaculture in our commitment to provide healthy fish in a healthy environment for healthy people and healthy communities. Our method allows that our fish have ample room to swim and stay vigorous and healthy in an open ocean environment. Being sustainable means being raised and harvested in a humane way, not depleting fish stocks or harming the ecosystem. Open Blue is proud that environmental impact studies have shown minimal impact to our environment and increased biodiversity in the Caribbean ocean where our fish are nurtured.
With our Oceans First open ocean approach, Open Blue has continued to improve on innovative methods in free-range aquaculture to responsibly nurture our cobia in their native deep water open ocean habitat. Our meticulous stewardship from hatchery to maturity, including stringent multi-stage inspections, means healthy, succulent fish and increased biodiversity in the surrounding sea. Open Blue is dedicated to leading the world towards healthier living, from healthy fish to healthy environments, from healthy people to healthy communities.
Open Blue Cobia Loin Portions
The ongoing commitment of Open Blue to provide the best tasting, nutritious tropical white fish, responsibly and sustainably nurtured in the open ocean has resulted in our premium, sashimi quality IVP deep-frozen at source, boneless and skinless cobia loin portions.
Cooked Open Blue Cobia loins have a delicate fresh aroma, rich succulent taste and a velvety texture with a large firm white flake. The high healthy Omega-3 fish oil content keeps the fish moist for many cooking styles.
Raw Open Blue Cobia loins are an attractive pearly white and pink in color, have a fresh salty aroma, can be consistently cut in slices as thin as 1/8 inch and have a delicate mild flavor with a medium-firm mouth feel.
Cobia portions have delicious culinary versatility either cooked or raw. Cobia is often compared to Sea Bass, Black Cod and Halibut and can be used interchangeably with many whitefish species in an incredible range of recipes and culinary styles for an incredible range of use. Our sashimi quality, nutritious, heart-healthy, additive-free and succulent sashimi quality cobia loins offer 100% yield, zero waste, a low carbon footprint, 24-month stable shelf life, better than fresh freshness preservation, minimal packaging, extraordinary culinary versatility for both the home chef and hospitality as well as exceptional ease of use. Loins can be defrosted or cooked from frozen or can be cooked sous-vide style in their IVP packaging.
Open Blue Cobia deep-frozen products are additive-free, sashimi quality in addition to being Kosher and Halal certified. They are awarded the highest sustainability and traceability standards in the world including Four Star Best Aquaculture Practices, Aquaculture Stewardship Council (ASC), Friend of the Sea, Global GAP, BRC, ISO 9001 and Seafood Watch.
Open Blue Cobia are vertically integrated from egg to ocean to plate providing chefs & restaurants a year-round supply of traceable award-winning, sashimi quality healthy whitefish. Chefs love the culinary versatility of Open Blue Cobia as the product can be used in raw sashimi, crudo, poke, sushi applications with slices as thin as 3-4 mm OR grilled, steamed, fried, smoked, baked without drying out due to an excellent high healthy oil content.
Open Blue Cobia is truly the fish for our future. Talk to your Samuels Agent about making the future today. Available frozen in a variety of cuts.
The Astan family have been fishing pioneers since 1818. The founder, Max Astandoust started this legacy when he fell in love with seafood and the Caspian Sea. He was the first to develop modern technology for extracting Caviar from Sturgeon. The Astan family continues this trailblazing heritage with their innovative, new product: Astan Sustainable Tuna. Providing chefs with some of the world’s first traceable Tuna, Astan is here to shake up the seafood world with Yellowfin Tuna that comes with a reputation for quality, sustainability, and trust.
This fully-integrated company also employs fair trade and labor practices and uses only the most sustainable Tuna fishing practices. The Astan short line method of catch uses just a fraction of the normal length a long line does for better control, resulting in no unused by-catch and more pristine quality. In fact, they are “Friend of the Sea” Certified. The company also prides itself on attention to detail and a never-ending pursuit of ultimate quality and freshness. In most instances, from hook to your plate in less than 48-72 hours, Astan Tuna is incredibly fresh with the best flavor and firm texture you expect from amazing, wild-caught Tuna.
Astan Yellowfin Tuna is caught daily from the tropical waters of the Indian Ocean and graded using a rigorous inspection of unique characteristics and a meticulous eye for excellence. The best part? By owning or operating all their own vessels and processing factories, Astan ensures that Astan Tuna is completely traceable and of the utmost quality.
Astan Tuna Premium Gold Loins are skillfully carved and prepared by artisan Tuna carvers with decades of experience. The loins are packed carefully in Astan’s exclusive “BLOOM-Naturale” wrapping that naturally maintains the exceptional freshness, color, and amazing taste unique to Astan Premium Gold. After the loin has been graded, carved, and packed by hand, it will not be exposed to oxygen until the chef receives it.
When ready to serve, simply expose Astan Tuna Loins to air for 45 minutes and they will “BLOOM” to their perfect, natural state, just as they were when freshly caught. With every Astan Tuna purchase, you’ll receive pristine Tuna wrapped with this exclusive technology. Sealed inside each loin is a traceability ticket (A Tuna industry first), each ticket has information on where, how, and when your Tuna was caught and processed. This gives the customer the confidence in knowing they purchased the best tasting, most sustainable, and truly traceable Tuna.
For 2020, Astan has also introduced its ONE by ONE handline caught Astan Tuna program. For the Astan ONE by ONE program, each fish is individually caught using handline and/or single pole & line methods, (considered to be the most sustainable fishing method with zero bycatch.) Astan’s One By One method utilizes only small day boats ensuring the freshest Tuna available.
One by One fishermen depart the docks well before sunrise, and begin by net catching their own live bait on the way to the fishing grounds. The live bait is hand attached to the hook & line and the fisherman target the Tuna one at a time. After bringing the Tuna on board, fishermen use the ikejime method, then bleed, gut and pack in an ice slurry to immediately bring the temperature down to zero. Within hours, the boats return to port where the fish are tagged for traceability using QR codes and directly enter the E.U. approved plant for immediate processing into Astan Hand Cut Loins before being delivered to the airport that evening.
Astan is making history in the world of Tuna. Increasingly chefs & customers want to know with certainty where their food is coming from and how it affects the world. Astan is at the forefront of this movement to provide answers along with an immaculate, bright, and beautifully red Yellowfin Tuna Loin that tastes delicious in any application. Astan Tuna Loins come in two options: Gold & Silver. For more information, please reach out to your Samuels Agent.
Hawaiian Kanpachi: An Open Ocean of Possibilities
By: Jessica Jewel Tyler
While it may still be winter, we’re serving up the hottest fish in seafood on our plates. From the pristine, tropical open ocean surrounding the Aloha State, comes the distinctly delicious Hawaiian Kanpachi. A premier member of the Amberjack family, Hawaiian Kanpachi has been served at America’s top restaurants, featured at several James Beard Foundation Dinners around the country, and showcased annually at the Hawaiian Food & Wine Festival. But what makes it so special? According to Fortune Magazine, for taste, versatility, and sustainability Hawaiian Kanpachi is simply a “wonder fish.”
With a delicate mouthfeel and firm texture carrying its rich, nutty flavor and clean finish, Kanpachi will take your tastebuds on a “Hawaiian rollercoaster ride.” This naturally fatty fish is an unsurpassed option for raw plates and is even considered a delicacy in Japan. In addition to the pleasant texture and unique sweet and savory flavor, the refreshing aftertaste will always leave your guests wanting more.
While raw preparations will melt in your mouth like butter, when cooked, this tantalizing and tender fish really holds up on the grill. And because of the rich oil content, it sautés beautifully with a succulent, fine flake and delicious, crispy skin. For this reason and many more, Hawaiian Kanpachi has become a standout in the market with prized flavor from sushi to sizzle.
The versatile Hawaiian Kanpachi is also a sustainable American fish with amazing presentation. As the only Kanpachi Open Ocean Aquaculture operation in U.S.A, Blue Ocean Mariculture produces fish with unparalleled freshness, flavor, and quality. In addition, because it’s raised in the deep blue waters farther away from the Hawaiian Kona Coast, and uses the most sustainable production methods, Hawaiian Kanpachi has been rated a “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch Program.
Blue Ocean’s facility is fully integrated to mimic and optimize the natural life cycle of the fish from hatch to harvest and each step of the process is carefully monitored and controlled. The fish are hatched from native, locally and sustainably caught brood fish. Then juvenile fish from the hatchery are transferred to offshore ocean pens where they are raised on only the best feed from other certified sustainable fisheries. Fully submerged in the powerful currents of the vast, open ocean, the net pens minimize the impact on water quality and maximize the health of the fish. Hawaiian Kanpachi also benefit from very low stocking densities which promote less stress among the stock.
Additionally, Hawaii’s warm, tropical waters promote faster growth; the fish grow to full maturity in 18 months, half the time of some other species. When Hawaiian Kanpachi reach the ideal size, they are harvested to order and then rapidly chilled to ensure the freshest product. If you’re looking for an easy environmental choice, that’s also versatile and delicious, say Aloha to Hawaiian Kanpachi, now on special for the month of February. Hawaiian Kanpachi is available in 5-7lb whole fish and Collar on or off Fillets. Talk to your Samuels Agent for more information.
Seafood with 2020 Vision
The year is 2020. The magical year we have all been waiting for, “the
future.” It may not be exactly what was imagined; we are not flying in cars or teleporting. However, we are connected to everyone and everything more than ever. At the tap of a screen, we can connect with friends and family or telecommute from across the ocean. When it comes to dining, we are also seeking that connection with the source: farmers, fishermen, and the communities that provide us with our most important resource, food.
Flash back to the Roaring Twenties. Industrial technology has made food convenient. Clarence Birdseye invented a way to freeze food on a mass scale and sliced bread just hit the market. During this time, people started to eat a larger variety of foods from one convenient place, the grocery store. However, this came at the cost of losing our connection with our food communities. We no longer needed to visit the butcher, the fishmonger, or the milkman. They were becoming things of the past, along with transparency and knowledge of where our food originated.
Today, “the future” is a global community: one that spreads ideas, information, and food like never before. When you sit at your table, whether at home or in a restaurant, what’s on your plate is likely from all around the globe. This is great, as it means we can produce food in the most productive places, where it grows best and is increasingly sustainably produced. But, we still lack the emotional connection of knowing where our food was produced, by whom,
and the journey from source to consumer.
Niceland Seafood is solving this problem by restoring our connection with food producing communities through technology. They are the first “turn-key” provider of fresh sustainable Icelandic Seafood with full consumer traceability from “sea-to-pan” using their own proprietary software, TraceabiliT. Each package of fish sold contains a QR code which is easily scanned by the camera on your smartphone. This allows you to see where that fish was caught or farmed, where it was landed, who processed it, and the logistics of how it arrived to Samuels Seafood. Niceland accomplishes this feat through API integration with multiple verified data sources: fisheries data, processing data, and airline data, to name a few. They can even trace fish at restaurants and retail counters through integration with their distributors’ logistics and invoicing software.
The connection and trust this creates with our global food producing communities is priceless. It gives the consumer the power to choose products from companies along the supply chain that adhere to their values and builds trust and transparency for a better food economy.
Niceland Seafood provides various premium certified sustainable fish out of Iceland: Arctic Charr, Atlantic Salmon, Redfish (Ocean Perch), Wolffish, Cusk, Pollock, Haddock, and of course Cod (“Icelandic Gold.”) Every Niceland fish traceable back to the source, every wild caught fish is MSC Certified and the aquaculture raised fish are green “best choice” rated by the Monterey Bay Aquarium Seafood Watch. Every decision Niceland makes has their core values of transparency, innovation, humanism, and sustainability etched into it. Niceland Seafood constitutes a complete overhaul of the technologies underpinning seafood brokerage and traceability processes. They are creating a simpler, faster, transparent, and more reliable chain that stretches from “sea-to-pan.”
Oishii Defines Delicious
By Jessica Jewel Tyler
Shrimp of the century – Oishii Shrimp. In fact, “Oishii” is the Japanese word for delicious. So, this year, redefine the standard of Shrimp on your holiday and catering menus by giving your guests something amazing.
Born out of a passion for crafting superior Shrimp, years of research, and amazing scientific advancements, Oishii has become a game changer in the industry as the first Shrimp ever to be harvested live. Oishii Shrimp go from swimming to frozen, and on their way to you, within 4 hours resulting in an unreal, straight from the water freshness that sets the bar for how premium Shrimp should taste.
Oishii Shrimp have pure, mildly sweet and nutty flavor with a beautifully clean finish and a perfectly firm yet succulent bite. And since your guests will eat with their eyes first, the visual appeal of this pristine, vibrant Shrimp acts to further set Oishii apart from the rest.
Chefs choose Oishii Shrimp to wow their guests with amazing plate presentation and impressive flavor. That’s because your creative, carefully constructed holiday dishes rely on the caliber of your ingredients. The quality and taste of Oishii will dazzle in any recipe or simply solo as a world-class Shrimp cocktail. Oishii is the top choice whether it comes to adding the perfect satisfying crunch to your ceviches and salads or imparting the impeccably buttery, authentic flavor into your soups, stews, and pastas.
This exceptional character comes from premium aquaculture and harvest methods. Whereas typical Shrimp operations may be located hours away, Oishii’s production facilities are located within minutes of their aquaculture ponds. The Shrimp take a very short ride to the facilities in unique, aerated vessels that keep the Shrimp alive and swimming until they are ready for processing. Raising them “close to the source” allows for pristine, healthy live Shrimp to be transported quickly and efficiently, ensuring freshness from the pond to the package.
Once the Shrimp arrive live at the plant, they are processed immediately, by hand to preserve the quality, radiant color, and flawless presentation of each and every Shrimp. When comparing Oishii to other Shrimp you can see, and taste, the difference! Oishii Shrimp is also an environmentally friendly choice that is Best Aquaculture Practices (BAP) certified with 3-stars. This ensures the top standard for sustainability and encompasses all quality assurance and control through every stage of the Shrimp’s life cycle.
Oishii is making history by producing a caliber of Shrimp that is second to none in every aspect. When it comes to fresh, top-of-the-line, sustainable Shrimp that looks and tastes incredible, Oishii is the clear choice, especially for the holiday season. Treat yourself and your guests to superior Shrimp this December and make your holidays bright with the exciting, vibrant presentation and unmatched sweetness of Oishii Shrimp. Available in 1 lb and 2 lb bags.
Celebrate with a Cobia Cornucopia
By Jessica Jewel Tyler
As the weather gets cooler and guests await bountiful plates of warmth and comfort, it’s the perfect time to add a full-bodied fish with a cornucopia of options to your menu, Open Blue Cobia. This unique and superior white fish, most closely compared to Swordfish or Chilean Sea Bass, has an amazing sweet flavor with a fresh finish, firm texture, and a large flake. It’s wonderfully complemented by a light hint of citrus and herb but can also stand up to the bolder, warmer flavor profiles and fresh produce of the fall harvest.
Open Blue Cobia is hearty enough to sit center-plate with mushrooms and potatoes, brussel sprouts and bacon, or the lovely roasted squash and zucchini of the season, yet delicate enough to “fall back” in a robust tomato sauce or Asian curry. Because of its unique taste and versatility, Cobia also helps to add an extra dimension of flavor to chowders and fish stews.
This is a superfish that can be prepared in virtually any application. And because of the higher oil content, Cobia stays tasty and moist in every dish. Open Blue Cobia is great for grilling, broiling, searing, baking, and many more creative possibilities including smoking or even slathering in barbeque. It’s also the perfect season to enjoy Cobia roasted to highlight the addictively crispy texture of the skin and the sweet and meaty flavor of the flesh.
Open Blue Cobia may just be the most versatile fish in the ocean. Open Blue even won the Seafood Excellence Award for most convenient product at the world’s largest seafood show, Seafood Expo Global in Brussels. But the accolades don’t stop there. They are the world’s first Cobia facility to achieve four-star Best Aquaculture Practices (BAP) and Aquaculture Stewardship Council (ASC) certification. In addition, they have achieved certification from Friend of the Sea, Global Gap, and BRC Global Standards. Their glowing report also includes a Monterey Bay Seafood Watch “Good Alternative” rating.
The sustainability achievements Open Blue has accomplished, along with the quality, taste, and convenience of their star-studded Cobia is only achieved through a passion the company holds for “feeding current and future generations in harmony with the ocean.” Open Blue Cobia is leading the charge in innovative and responsible open ocean aquaculture, so that chefs can create delicious, original dishes without compromise.
This sustainable fish is raised in its native environment eight to ten miles offshore of the beautiful Panama Coast, fully submerged at depths of up to 250 feet. The ideal environment provides pristine waters with swift currents for healthier, tastier fish, while the offshore distance, helps protect sensitive coastal areas. This method has been proven to not only have lower environmental impacts than traditional shore options, but it can actually help to rebuild ocean ecosystems.
Open Blue Cobia is quickly becoming a favorite of many chefs because of its versatility, sustainability, and amazing flavor. The thick fillets are also perfectly sized for a convenient, no waste option that can achieve anything. We invite you to share in the excitement and be inspired by Cobia’s Cornucopia of possibilities. Before you know it, you may even see this superfish next to your cranberries and stuffing.
A Samuels Exclusive…Now Available!
JAIL ISLAND SALMON: AN ORIGIN STORY
Proudly and Exclusively Distributed in the USA by Samuels Seafood.
Jail Island Salmon Company was the first Salmon producer to market its product under its own brand, named after a small island in Lime Kiln Bay on the edge of the Bay of Fundy. From that moment on, this Salmon became so highly coveted that it was asked for by name. Acquired by Cooke in 2003, Jail Island Salmon is now sustainably raised and harvested all over East Coast Canada. Delicate Salmon with clean, buttery flavor and refined texture is the true mark of Pure Canadian Salmon and Jail Island Salmon is, and will always be, truly authentic Canadian Salmon.
Special care is taken to ensure that Jail Island Salmon mirrors the wild Atlantic Salmon’s lifecycle as closely as possible. Carefully selected broodstock are spawned in freshwater hatcheries, where eggs are kept and nurtured to the smolt stage. They are then transported to the natural salt waters of the ocean, from the Bay of Fundy up to the rocky shores of Newfoundland. The Bay of Fundy is home to the highest tides in the world and this natural flushing power of twice-a-day 28 ft tides creates a constant flow of clean, nutrient-dense water and oxygen – the perfect environment to raise fish.
Much like in the wild, it takes two and a half to three years for Jail Island Salmon to reach harvest size, upon which each Salmon is hand-graded for consistent quality year-round. Jail Island Salmon is then delivered to Samuels Seafood in as little as 48 hours from harvest for peak freshness. Every Salmon’s journey is traceable back to the egg.
Beyond sustainably raising Salmon, Jail Island producers are just as preoccupied with preserving a healthy marine ecosystem in and around their ocean sites. This is why, in an effort to revive wild Atlantic Salmon stocks, for every pound of Jail Island Salmon that is sold, Samuels will donate a portion of proceeds to the Fundy Salmon Recovery project. The goal of the project is to recover and preserve the inner Bay of Fundy wild Atlantic Salmon population, a currently endangered species.
The disappearance of wild Atlantic Salmon poses a real environmental issue. Fundy Salmon Recovery is the first project in the world to collect endangered inner Bay of Fundy Salmon that have spent their critical early life stages in the wild, and then care for them in an ocean environment at a dedicated marine farm site. The fish are released back into the wild to naturally spawn the next generation of wild Atlantic Salmon. Survival of the species depends on human intervention, innovative thinking, and the collaboration of dedicated partners.
Last year, the project’s recovery efforts resulted in record breaking returns of wild Atlantic Salmon. Samuels is proud to support an initiative that is working to enhance and sustain such an important ecosystem.
Jail Island is more than just a delicious center of plate option – it is food to feel good about. Authentically Canadian. Genuinely delicious. Impacting an earnest cause. And now it’s available exclusively through Samuels Seafood. Contact your Samuels Agent to get a taste.
For more information on Fundy Salmon Recovery and for updates on 2019 Salmon returns, visit: www.fundysalmonrecovery.com
Berkwood Farms Kurobuta: Samuels Certified
By Jessica Jewel Tyler
Seafood comes naturally to Samuels and Son Seafood. This is no surprise because the last five generations of our family have been fishmongers. But there’s more to fishmongers, than just fish – It’s about passion and dedication to doing things the right way. Throughout the years, working with other reputable, experienced mongers of everything from Bacon to Butter, we continue to highlight products that represent our same values. We are proud to offer you Kurobuta Pork, also known as Berkshire Pork, from Berkwood Farms because of their reputation and experience, quality and taste, sustainability and so much more.
America’s top chefs take pride in the entrées they present to their clientele, which is why we work to provide the best quality Pork to our customers. Kurobuta Pork comes from a special breed of pig that is specifically raised and heralded for its intensely flavorful meat and uniquely structured meat fibers which allow the meat to hold more moisture. Kurobuta Pork has a distinctly rich and juicy depth of flavor with supreme tenderness. And you can even see the difference! Unlike your average Pork, Kurobuta has a beautiful red with exquisite marbling.
The quality and taste of Kurobuta is proven by science – Kurobuta took home top honors in 19 of 20 categories in a nationwide scientific study conducted by the National Pork Board. This Japanese pig was once reserved for royalty, but now, Berkwood farms raise 100% authentic and natural Kurobuta Pork with strict attention to amazing flavor and quality.
Berkwood Farms, like Samuels, is a family-owned company that strives for excellence, by never sacrificing quality. This coalition of over 60 independent, mid-west American, family farmers takes pride in the product they produce, and work hard to ensure their animals are raised in a healthy, humane, and environmentally friendly manner. All of the farmers adhere to a strict code of responsible and humane animal husbandry and many of the farmers are the 2nd, 3rd, 4th, and even 5th generation of their family to raise Kurobuta Pork.
The producers are very conscientious of how the Pigs are raised and do so with the utmost care and attention. There is no cross-breeding, just 100% pure Kurobutas descended from Kurobutas that have been purebred for hundreds of years. At Berkwood Farms, they raise Kurobuta pigs the way nature intended. Their pigs are never given added hormones or growth promotions and have plenty of land to roam and play. In fact, Berkwood farms standards meet and exceed all other welfare standards, because happy pigs taste better. In addition to their health and unique genetic make-up, Berkwood Farm’s Kurobuta Pork is superior because of their vegetarian diet consisting of all-natural corn and soybeans.
Berkwood Farm’s Kurobuta Pork is cut fresh and hand-inspected for the quality of each cut, its visual constancy, and above all consistent flavor. They use no artificial ingredients or preservatives and you can rest assured that with Berkwood Farms you are getting a quality product every time. This isn’t “the other white meat.” This juicy, delicious ruby-red Pork is unlike anything you’ve ever tasted. Samuels is featuring Kurobuta Bacon, Bone-in and Boneless Loin, French Rack, Baby Back Ribs, Kielbasa, Porkers, Lard, and Fatback. Never settle for a pale imitation when you can have the real thing. The quality and taste of Berkwood Farm’s Pork products is unmatched anywhere.
Les Grands Viviers: Specialty Delights from the Tropic
By Jessica Jewel Tyler
Imagine bringing wild fish into your kitchen that no one has ever seen before! From the boats of Senegal, Les Grands Viviers is providing some of the most amazing fish that will really wow your guests. This contingent group of local fishermen is uncovering all the tasty treasures that the beautiful East Atlantic Ocean has to offer. They take pride in what they do because they have depended on the sea for their livelihood for ages and they use the knowledge that have been passed down through generations.
Small boats, holding four or five fisherman at a time, set out for 8-12 hours each day to fish. As the waters are paramount to the success of the villages, simple hand-lines, which pose no threat to this environment, are used. The catch is then immediately taken to the family owned packing facility where fish are sorted with close attention to quality and detail. One of the most popular options is Rouget, which is on special for the month of August!
Rouget, also known as Red Mullet, is a delicious little fish that packs a wonderfully sweet and robust flavor, similar to Shellfish, with a higher oil content. Sometimes it’s also compared to fish like Orange Roughy, Sea Bass, and Ocean Perch, but it’s size and stunning appearance make it amazing for whole fish presentations. This beautiful reddish-pink fish with flashes of yellow is considered a delicacy in the Mediterranean where it’s often steamed, stewed, or grilled whole. Now is the perfect time to try Rouget on your menu for a delicious summer dish.
Rouget is so sweet and delicate and yet it packs a ton of taste. Prepared simply with Santa Ines Extra Virgin Olive Oil, lemon, and herbs, the rich flavor really shines, but Rouget is also known to stand up to the most robust flavor profiles. It pairs beautifully with the heavier Mediterranean flavors such as olive, tomato, and fennel, in addition to bright and bold summer ingredients like energetic citrus and refreshing mint. Rouget is simply amazing on the grill and topped with a tapenade or salsa for a unique, effortless summer meal, but the possibilities are endless. This simple, versatile fish really allows you to be creative. We can’t wait to see what you’ll do with it this summer!
Some other options include include Strawberry Grouper, John Dory, and Scorpionfish. Strawberry Grouper is just as delicious as its name suggests. Although Strawberry Grouper gets its name from its colorful spots, this rich, flaky fish tends to be sweeter and more succulent than other Groupers. John Dory is very popular in the U.K and Australia. It’s an amazing fish with dense white meat and a firm, flaky texture. Its delicate sweet flavor is compared to Turbot or Sole. Scorpionfish are also quite a treat with their eye-catching appearance and mild, slightly sweet flavor sometimes compared to Lobster. In the wild, Scorpionfish use their poisonous spikes to defend their sweet flesh. When cooking however, their spines can be removed with shears or left on for a dramatic whole presentation, because cooking will completely denature the venom.
Les Grands Vivers provides a marvelous variety of delicious, premium fish with many possibilities. These showstopping fish also include; Parrotfish, Doctorfish, Sepia, Sea Bream, Pink and Striped Snappers, Octopus, Jumbo Squid and more depending on seasonality. We even see some Mahi and Giant Grouper occasionally, especially during summer and rainy seasons. Talk to your Samuels Agent if you want to impress your guests this summer with stunning fish from Les Grand Viviers.
Make Your Summer More Delicious
By Jessica Jewel Tyler
Are you ready to throw conventional Shrimp aquaculture practices out the window in favor of the freshest, tastiest Shrimp you could imagine? This summer, Oishii White Vannamai Shrimp will give you just that. Using ground-breaking technology, Oishii Shrimp go from swimming to frozen, and on their way to you, within 4 hours, resulting in an unreal, straight from the water freshness that redefines delicious Shrimp. In fact, Oishii, in Japanese, is the word for delicious.
Oishii Shrimp was born out of the passion for crafting superior Shrimp. And through years of research, a decade of planning, and amazing scientific advancements, Oishii has become a game changer with exceptional color, texture, and flavor. Oishii Shrimp is also an environmentally friendly product that is Best Aquaculture Practices (BAP) certified with 3-stars. This ensures the top standard for sustainability and encompasses all quality assurance and control through every stage of the Shrimp life cycle.
The key to this success lies in small-batch aquaculture methods, proprietary pond construction, strict water quality monitoring and most importantly, cutting edge techniques which allow Oishii Shrimp to be the first Shrimp harvested and processed live. That’s right, live! This is the next level of freshness.
Chickens, Cows, and Pigs are all sent to their facilities for live, immediate processing that produces unparalleled quality. However, traditional Shrimp aquaculture methods haven’t been able to replicate this method due to the nature of farm construction, methodologies, and location in relation to processing facilities – until now.
Whereas typical Shrimp operations may be located hours away, Oishii’s production facilities are located within minutes of their aquaculture ponds. The Shrimp take a very short ride to the facilities in unique, aerated vessels that keep the Shrimp alive and swimming until they are ready for processing. Farming “close to the source” like this allows for pristine, healthy live Shrimp to be transported quickly and efficiently, ensuring freshness from the pond to the package.
Once the Shrimp arrive live at the plant, they are processed immediately, by hand to preserve the quality, vibrant color, and amazing presentation of each and every Shrimp. When comparing Oishii to other Shrimp you can see, and taste, the difference!
Chefs choose Oishii Shrimp to wow their guests with amazing plate presentation and impressive quality. That’s because your creative, carefully constructed dishes rely on the taste and quality of your ingredients like superior Shrimp. The quality and taste of Oishii will dazzle in dishes whether it comes to adding the perfect satisfying crunch to your ceviches, salads, and cocktails or imparting the impeccably mild and sweet, slightly nutty, buttery flavor into your soups, stews, and pastas.
Oishii has completely changed the game when it comes to Shrimp, producing a quality of Shrimp that is second to none in every aspect. When it comes to fresh, high-quality, sustainable Shrimp that looks and tastes incredible, choose the one that says delicious right on the package – Oishii Shrimp.
A Passion for Astan
By Jessica Jewel Tyler
The Astan family have been fishing pioneers since 1818. The founder, Max Astandoust’s grandfather, started this legacy when he fell in love with seafood and the Caspian Sea. He then went on to invent the first modern technology for extracting Caviar. The Astan family continues this trailblazing with their innovative, new product: Astan Tuna. Providing chefs with some of the world’s first traceable Tuna, Astan is here to shake up the seafood world with Tuna that comes with a reputation of quality, sustainability, and trust.
Today, their last name, Astandoust, further emphasizes this acclaim – “Doust,” meaning passion, and “Astan,” which relates to a Caspian Sea province, used together translates to “passionate fisherman.” After 200 years, the Astan family knows excellence and continues to stake their famous name on the unsurpassed quality and freshness of their wild-caught Tuna.
This passion also comes through in how the fish are caught and how the business is run. The Astan family employs a single supply chain with full transparency protocol. By owning and operating all their own vessels and processing factories, Astan ensures that Astan Tuna is completely traceable and of the utmost quality.
This fully-integrated company also uses fair trade and labor practices, along with sustainable fishing practices like shorter long line catch methods. This method of catch uses a fraction of length on the long line for better control, meaning less by-catch and more pristine quality. In fact, they are Friend of the Sea Certified and produce zero unused by-catch. The company also prides itself on
attention to detail and a never-ending pursuit of supreme freshness. In most instances coming from hook to your plate in less than
72 hours, Astan Tuna is incredibly fresh with the succulent flavor and firm texture you expect from amazing, wild-caught Tuna.
This Yellowfin Tuna is caught daily from the beautiful waters off Sri Lanka and graded using a rigorous inspection of unique characteristics and a meticulous eye for excellence. Astan Tuna Premium Gold Loins are then skillfully carved and prepared by artisan Tuna carvers. The loins are lastly, packed carefully in Astan’s exclusive “BLOOM-Naturale” wrapping that naturally maintains the exceptional freshness, color, and amazing taste unique to Astan Premium Gold. After the loin has been graded, carved, and packed by hand, it will not be exposed to oxygen until you open it.
When ready to be served, Astan Tuna Loins simply need to be exposed to air for 45 minutes and they will “BLOOM” to their perfect, natural state just like they were when freshly caught. With every Astan Tuna purchase, you’ll receive pristine Tuna wrapped in this exclusive technology, along with a golden certificate stating where, how, and when your Tuna was caught and processed, and the confidence in knowing you purchased the best tasting, most sustainable, and truly traceable Tuna.
Astan is making history in the world of Tuna. Increasingly restaurant customers want to know with certainty where their food is coming from and how it affects the world around us. Astan is at the forefront of the movement to provide these answers along with an immaculate, bright and beautifully red Yellowfin Tuna Loin that tastes impeccably delicious in any application.
JAIL ISLAND SALMON
Now Exclusively Distributed by Samuels Seafood
By Jessica O’Kane
Samuels Seafood is excited to announce an exclusive distribution partnership with Jail Island Salmon. Jail Island is among the finest quality Atlantic Salmon from Canada.
With a truly delicate flavor and a satisfying medium-firm texture, Jail Island Salmon provides a superior food handling experience for chefs, and a first-class dining experience for guests. Straight from the natural ocean environment of Atlantic Canada, chefs and restaurateurs can count on Jail Island Salmon to deliver exceptional Canadian quality, freshness, and taste – Just like nature intended.
Jail Island Salmon are sustainably raised in the cold, clean waters of the North Atlantic off the East Coast of Canada. These are the very same waters that have seen countless generations of wild Atlantic Salmon on their epic journey out to sea and back.
Special care is taken to ensure that Jail Island Salmon’s life cycle mirrors that of wild Atlantic Salmon’s as closely as possible. Much like their wild ancestors, Jail Island Salmon start their lifecycle in freshwater before making the trek out to the natural salt waters of the ocean. Hand-graded for consistent quality year-round, Jail Island Salmon is delivered to Samuels Seafood in as little as 48 hours from harvest for peak freshness. From East Coast Canada to East Coast USA – it is not a long journey. The journey is, however, completely traceable, from egg to plate.
Beyond sustainably raising Salmon, Jail Island producers are just as preoccupied with preserving a healthy marine ecosystem in and around their ocean sites. This is why, in a nod to Atlantic Salmon’s wild heritage, for every dollar spent on Jail Island Salmon, Samuels will donate a portion of the proceeds to the Fundy Salmon Recovery project. The goal of the project is to increase the number of spawning Salmon in the inner Bay of Fundy, a currently endangered species. The project has already seen record breaking numbers of wild Atlantic Salmon returns thanks to the World’s First Wild Salmon Marine Conservation Farm on Grand Manan Island in New Brunswick, Canada. Samuels is proud to support an initiative that is working to enhance and sustain such an important ecosystem.
Jail Island is more than just a delicious center of the plate option – it is fish to feel good about. Jail Island is an authentically Canadian and genuinely delicious Salmon that is impacting an earnest cause. And now it’s available exclusively through Samuels Seafood. Contact your Samuels Agent to get a taste.
For more information on Fundy Salmon Recovery, visit: fundysalmonrecovery.com.
Open Blue Cobia – A New Taste for Your Spring Menu
by Jessica Jewel Tyler
Open Blue Cobia is the superior white fish with virtually endless possibilities. It may just be the best thing you’ve never had… yet. Often compared to Swordfish or Chilean Sea Bass, Open Blue Cobia has an amazing sweet flavor with a fresh finish, firm texture, and large flake. This superfood also has a higher fat and Omega-3 content which adds to the health factor and keeps the fish tender and moist in any cooking application. It’s ideal for grilling, broiling, searing, baking, and many more creative possibilities including raw applications. When cooked, customers can’t get enough of the crispy texture of the skin and the succulent flesh. When raw, the buttery, succulent fish really shines, especially with citrus and fresh herbs.
Open Blue Cobia can also stand up to bold flavor profiles and makes an ideal pair with the fresh produce, greenery, and herbs of spring. That’s right, from the sweeter fruit flavors like peach or mango in a fun spring salsa – to the spring asparagus, scallions, and greens like chard, and kale, Cobia’s meaty and unique sweet flavor takes any dish to the next level.
Some chefs go as far to say that no other fish is as versatile as Open Blue Cobia. Open Blue even won the Seafood Excellence Award for most convenient product at the Brussels Seafood Show. But the accolades don’t stop there.
They are the world’s first Cobia company to achieve four-star Best Aquaculture Practices (BAP) and Aquaculture Stewardship Council (ASC) certification. In addition, they have achieved certification from Friend of the Sea, Global Gap, and BRC Global Standards. This glowing report also includes a Seafood Watch “Good Alternative” rating. Open Blue has achieved this acclaim through offshore distance, vertical integration, and a deep commitment to raising fish in harmony with the ocean.
Open Blue has proven that deep-water offshore aquaculture in fully submersible pens not only has lower environmental impacts than traditional shore options, but can actually help ocean ecosystems and the Cobia itself by giving the fish ample room to grow and thrive without upsetting the balance or oversaturating already nutrient-rich ocean beds near the shore. That’s why Open Blue raises their Cobia eight – ten miles off the shore of the beautiful Panama Coast, fully submerged at depths of up to 250 feet, in their native tropical waters.
This vertically integrated company also operates its own hatchery and nursery where the fish are spawned, eggs are hatched, larvae are weaned and the Cobia grow strong enough for the open ocean. This ensures full traceability.
Open Blue Cobia is quickly becoming a favorite of many chefs because of its versatility, sustainability, and amazing flavor. We invite you to share in the excitement and be inspired by a world of culinary possibilities. We’ve seen chefs work a ton of magic on this fish, creating dishes that wow guests with flavor and beauty. If you haven’t tried it, it may be time to make Open Blue Cobia your next spring fling and even your summer love.
Aquanaria Sea Bass: Raising A Star Menu Item
By Jessica Jewel Tyler
Aquanaria offers a better way to harvest, both for the fish and for those who eat them. After more than four decades dedicated exclusively to this project, Aquanaria has achieved major advancements in the aquaculture of Sea Bass, better known as Bronzino. Today, they are the leading producer the most gourmet Bronzino that is preferred around the world.
Managing Director, Gustavo Larrazábal, is a tireless entrepreneur who ventured into aquaculture with a single objective: “to raise large size Bronzino … that achieve an exceptional gastronomic quality in a manner that is natural and sustainable. Today, Aquanaria’s aquaculture process is aimed at generating the least possible stress on the environment, while also minimizing the stress on the fish in order to preserve its exceptional quality and fresh taste.
Aquanaria Bronzino is raised two miles off the coast of the Canary Islands, Spain. The distance into the open ocean helps protect the coastal sea beds, while the Atlantic tides of the picturesque islands provide the optimum conditions for the health and taste of the fish. With its strong currents and ideal and steady temperatures, Aquanaria Bronzino swim and fight against the currents until reaching the most favorable levels of fat and texture that make them such a great tasting, high-end product.
The Bronzino are also monitored and controlled throughout their entire life cycle. Aquanaria has the first hatchery center in the Canary Islands, where they produce juvenile fish (fry) throughout the entire year, which guarantees a constant supply of fry with complete traceability. When they are ready to be transferred to the breeding center in the Atlantic Ocean, they are fed a healthy and balanced diet with no land based proteins, ensuring a pure, clean taste.
Once the fish reach an ideal weight, they are harvested to order protecting its supreme freshness. The fish are harvested using the “thermal shock” method. This technique best preserves the pristine plate presentation of the fish, in addition to instantly killing the fish, reducing stress and lactic acid, which greatly improves taste and texture.
Within 48 hours, Aquanaria Bronzino is then delivered to any place in the world, in the best conditions for the best meals. Since ancient times, Bronzino has been one of the most valued fish in kitchens. This is true for several reasons: its flavor, texture, nutrition, and because it has very few bones that are very easy to remove. This gourmet treat, just got a whole lot better thanks to Aquanaria.
Aquanaria Bronzino is a high quality product with two distinguishing characteristics: an intensely rich and excellent flavor and a firm and tender texture. These two characteristics have made Aquanaria Bronzino a worldwide success demanded by the best chefs. Traditional kitchens as well as the newest and trendiest kitchens have found a star product in Aquanaria Bronzino
Bristol Seafood Sets Out to Make Seafood America’s Favorite Protein
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 share the story behind our products, we can get more Americans to eat more seafood, more often,” said Bristol Seafood owner and CEO Peter Handy. “We do this through our ‘Uncompromising Maine Standards’ — by delivering trusted premium quality products on a consistent basis.”
With a heritage of more than 26 years on the Portland (Maine) waterfront, Bristol knows where to find the best tasting products that come from sustainable fisheries that meet the company’s relentless Maine standards. Bristol offers Dry Scallops that are fresh and frozen.
Bristol’s Chef Packs, which feature beautiful, whole Scallops of the highest quality, include three options: wild Scallops plucked from the Gulf of Maine or the pristine waters of Japan and Bay Scallops from the warm waters of Peru.
Wild and Local Scallops – Bristol’s wild U.S. Sea Scallops are sustainably caught in the ice-cold waters of the Gulf of Maine and North Atlantic. Bristol’s Chef Pack Scallops sear up beautifully and have a sweet authentic flavor. Bristol and their production team understand that chefs expect Scallops with consistent quality and size and only whole Scallops. That’s why all of our Scallops are hand graded for quality and size consistency and broken Scallops and pieces are graded out of the pack. The result is all-natural, sustainable seafood that is simple to prepare and a pleasure to eat, every time.
Peruvian Scallops are sustainably ocean-ranched in the coastal bays of Peru. The Scallop are collected, shucked, and packed by small-boat fishermen and rated a “Best Choice” by the Monterrey Bay Aquarium’s Seafood Watch Program. Their warm water environment gives them a soft, tender texture, sweet flavor profile. These top-quality Scallops that are all-natural, dry, and moderate in size, price, and range from 30- 50 per pound, making them the perfect size for seafood pastas, chowders, and appetizers.
Hokkaido Scallops come from Hokkaido, the most northern island of Japan, with a rich natural environment formed by the warm and cold currents that meet there. The Hokkaido Scallop fishery is certified sustainable and the Scallops are prized by chefs around the world for consistently producing extremely high quality Scallops. These Scallops are grown in the sea for 4 – 5 years, which results in large adductors that are firm and succulent with a rich sweet taste and a savory melt-in-the-mouth texture. Once harvested these Scallops are hand-shucked, graded for size and quick frozen to encapsulate their freshness. Bristol’s Chef Pack Hokkaido Scallops are available in 10/20’s and ship in the convenient Eco Pails.
Bristol believes that quality only matters if there is consistency and high standards. The company’s state of the art facility is certified by the Global Food Safety Initiative (GFSI) for food safety, the Marine Stewardship Council (MSC) for sustainability and Fair Trade for social welfare. But even with the state of the art equipment, everything that leaves the Bristol facility is hand finished, which no matter what, is always the best way.
Hawaiian Kanpachi: From Sushi to Sizzle
by: Jessica Jewel Tyler
You may have heard of Kanpachi, but not like this! Say Aloha (Hello) to Hawaiian Kanpachi: the fish being taken from sushi to sizzle. In addition to being served at America’s top restaurants, the fish has also been featured at several James Beard Foundation Dinners around the country and is showcased annually at the Hawaiian Food & Wine Festival. Hawaiian Kanpachi, also known as Yellowtail, is a premier member of the Amberjack family prized for its simply amazing flavor. This naturally fatty fish has a clean ocean flavor with notes of rich, nutty sweetness and a smooth, flaky texture.
Many chefs use Kanpachi for sushi or raw applications, however whether grilled, roasted, broiled, fried, steamed, poached, or smoked, cooked Kanpachi is bringing some sizzle into chef’s kitchens. When served crudo style, the fresh, bold flavor and supple, delicate flesh really shines. But when cooked, the flavor is taken to another level. Hawaiian Kanpachi is steak-y, versatile, and rich in natural oils, so it stays succulent in any cooking application and works well with both simple and complex flavors. We love it seared, or lightly charred with a torch. This cooks just the top layer of flesh, but loosens up its oil content, making it extra buttery with delicious crispy skin.
Another treat Kanpachi offers are the collars. Considered a delicacy in Japan, Kanpachi Collars are the fattiest and most succulent part of the fish. This is a great way to utilize every part of this no waste fish. The collar gets cooked directly on the bone, which seals in it’s rich, sweet flavor and tender juicy meat. And when grilled or broiled, they are just as addictive as chicken wings.
This versatile fish is also a sustainable U.S.A fish with amazing quality. Hawaiian Kanpachi is aquaculture raised, by Blue Ocean Mariculture, in the tropical waters off Kona Coast, Hawaii. Blue Ocean (the only Kanpachi Open Ocean Aquaculture operation in America) uses the most sustainable production methods. In fact, Hawaiian Kanpachi has been rated a “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch program.
Blue Ocean’s facility is fully integrated to mimic and optimize the natural life cycle of the fish from hatch to harvest and each step of the process is carefully monitored and controlled. The fish are hatched from native, locally and sustainably caught brood fish. The juvenile fish from the hatchery are then transferred to offshore ocean pens where they fed only the best feed from certified sustainable fisheries. The sea pens are fully submerged in the powerful currents of the deep, open ocean to minimize the impact on water quality and maximize fish health. The fish also benefit from very low stocking densities which promote less stress among the stock.
Hawaii’s warm, tropical waters also promote faster growth; the fish grow to full maturity in 18 months, half the time of other species such as Salmon. When Hawaiian Kanpachi reach the ideal size, they are harvested to order and then rapidly chilled to ensure the freshest product from water to plate. The fish are available fresh year-round. If you’re looking for an easy environmental choice, that’s also versatile and delicious, say Aloha to Hawaiian Kanpachi, now on special for the month of January.
Hawaiian Kanpachi is available in 5-7lb whole fish and Collar on or off Fillets. Talk to your Samuels Agent for more information.