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 off shore 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.