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Recipes

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Chef Anne Coll is here to help.

Chef Recipes

Gourmet Recipes brought to you by Chef Anne Coll

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Recipes by Chef Gregg Mirigliani

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  • Shellfish buyer, John Kuruc, is excited about local Oysters like our @CapeMaySaltOysterco Cocktails. John says not to be thrown by their petite size. These are meaty Oysters with a bright, briny flavor. We’ll take a dozen on the half shell! When John isn’t purchasing shellfish, he’s pitching on a local baseball team. #KnowYourMonger
  • Announcing: Giuseppe’s Market Holiday Hours starting on December 12th – were open Mon-Sat 8-5, Sun. 8-3. Whether you’re preparing for a traditional Feast of Seven Fishes or trying something new, we’ll help you make delicious memories! 3400 South Lawrence Street, Philadelphia
  • Today, we’re officially welcoming Chef Jim Berman, @cheftalkjim, our new Executive Corporate Chef! Chef Jim describes himself as a hikin’, writin’, readin’ traveler that enjoys the occasional baseball game. When we asked what his favorite food was, he answered, “Yes!”
  • Oishii Shrimp define delicious! Harvested live and processed immediately for unparalleled sweetness, a succulent bite, and clean finish, they cook up a vibrant red, setting Oishii Shrimp apart from the rest. U12 Oishii are on sale all month for $11.99/lb. Contact your Samuels Agent today to get excited again about Shrimp!
  • This week on Monger, we hear the story Jules Soto of @julesatmarket. Jules went from running a catering business in a church basement for 18 years to owning 2019’s Best Seafood restaurant, a proud title by Philadelphia Magazine’s famous “Best of Philly.” Jules has a passion for making sustainable fish like Mauritius Island Red Drum and Jail Island Salmon delicious. Available now on Spotify, Podbean, and Apple Podcasts!
  • This Hawaiian Monchong, AKA Sickle Pomfret, was caught off...Massachusetts?! These deepwater fish are actually cosmotropical, meaning they can be found in tropical waters all over the world. They follow bait along the warm Gulf Stream currents up the Eastern coast of the US into Canada. Though these fish are bycatch, they are a real treat. Their firm, mild, white flesh is great for grilling because of its high oil content. It's also an excellent choice for tempura or panko preparations.
  • Mikael Orlen joined Samuels earlier this year and has quickly made his mark while servicing restaurants all over Pennsylvania and New Jersey. When he’s not closing deals at Samuels, Mikael loves fishing for Stripers in Ocean City, NJ. It’s no surprise that his favorite fish to eat are Wild Striped Bass, which have a moderate fat content and a mild, sweet flavor. #KnowYourMonger
  • We’re getting ready for the Holidays and your Feast of Seven Fishes. Giuseppe’s is setting up our Christmas Market and we couldn’t be more excited to help you create new memories and a seafood meal for your family and friends. Visit us at 3400 S Lawrence Street this December!
  • We hope you had a happy Thanksgiving and enjoyed some of you favorite familiar foods. Why not try something different this Black Friday...like #WildAlaska Black Cod. Check out these delicious fish you might not know about. Black Cod: #WildAlaska Black Cod, AKA Sablefish, is rich, buttery, and full of Omega-3 fatty acids. In Japanese cuisine, it is often marinated in Sake Kasu and grilled. Alaska boasts the largest Black Cod population in the world, thanks to the state’s regulations that ensure sustainability. Black Sea Bass: The Black Sea Bass is actually closely related to Grouper. Try roasting one of these beauties whole with flavors like soy and ginger. The white diamond pattern across its skin really stands out on the plate! Tautog: Tautog is also referred to commonly as the Blackfish. They are a challenging catch, crushing Crustaceans used as bait before the hook is set and darting among the rocks they call home, snagging lines and frustrating impatient fishermen. They have a firm, white meat that holds up well to spices. Cuttlefish: Marine mollusks related to the Squid and Octopus, Cuttlefish are not fish at all! Though they can be prepared the same way, they are bigger and meatier than Squid and have a have a larger ink sack...black Cuttlefish ink pasta, anyone?

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  • About
    • Benefits of Seafood
    • Calendar
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    • History
  • Products
    • Daily Specials
    • Monthly Specials
    • Shellfish Update
    • Market Update
    • Featured Product
    • New Product
    • Product List
    • Seasonal Fish List
  • Samuels Advantage
    • Sustainability
    • Quality Assurance
    • Live Product Holding System
    • Ozone Water Sanitation System
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  • Events & Media
    • Samuels Chef Series
    • Fish Tales Magazine
    • Featured Chef
    • In the News
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    • Ask the Chef
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    • Quick Recipes