Open Blue Cobia Open Blue Cobia
Transcription
Open Blue Cobia Open Blue Cobia
FISH TALES ™ May 2016 A Samuels and Son Seafood Magazine Open Blue Cobia IIn n this this this Issue: IIssue: ssue: In O pen Blue Blue Cobia Cobia –– Your Y our New New Favorite Favoriite Fish FFish ish Open Blue Cobia Your New Favorite Open G loucester Mass M ass –– Americas A mericas Fishing FFishing isshin ng Village V illlage Gloucester Mass Americas Village Gloucester IIn n the the News… News… Eataly EEataly atally Hosts H ostss Sustainable SSustainable ustainable Seafood SSeafood eafood Day Dayy the News… Hosts In R iverwinds Restaurant R estaurant –– AA South So outh Jersey JJersey ersey Hideaway Hid deaway Riverwinds Restaurant South Hideaway Riverwinds Spot light Riverwinds Restaurant Employees of the Month West Deptford, NJ. By: Joe Ciminera Left to Right: Tom Dougherty, Herve Plaiser and Tyler Lindenmuth The name Riverwinds evokes many feelings in those who have dined at the staple South Jersey Restaurant. Be it the magnificent view of clear blue waters seen through the dining rooms massive bay windows while enjoying a fresh meal, the cool breeze from the Delaware River engulfing the large outdoor deck while drinks are enjoyed in the company of friends, or the aromas from the kitchen, tantalizing the senses of diners, Riverwinds has a certain quality that keeps diners coming back. Located in West Deptford, New Jersey, Riverwinds Restaurant must compete with the amazing restaurant scene in nearby Philadelphia and the destination dining of the Jersey Shore, Riverwinds must constantly stay ahead of the game, and they’ve been very successful in doing so. Views and amenities can only carry a restaurant so far, and success ultimately comes down to food. Riverwinds offers an incredible menu of fresh items that are expertly prepared and plated. Serving lunch, dinner, happy hour and special occasion brunch, the menu at Riverwinds is as eclectic as it is delicious. The dinner menu features an incredible raw bar with delicious Oysters and other shellfish to get the meal started off on the right foot. It should come as no surprise that a restaurant called Riverwinds has an incredible seafood menu. Cajun Rubbed Blackened Salmon, pan-seared Asian Ahi Tuna and the spicy, Crabby Pasta made with Jumbo Lump crabmeat are sensational and popular items. The Lobster Ravioli and Frutti Di Mare with fresh Clams, Shrimp, Mussels and Crab Meat are Italian delights that customers love at Riverwinds. Riverwinds, while showing uniqueness on their menu, does an exceptional job paying homage to SamuelsandSonSeafood.com classics of the past. This can be seen in their table side preparations. They rotate the fish that are used for this unique presentation, and they offer two styles, lemon, olive oil and basil, or cherry tomatoes, olive oil, basil and roasted plum tomatoes in a Pomodoro style. One of the biggest days of the year at Riverwinds is Mother’s Day, and if you’re still looking for a special place to take mom the menu at Riverwinds is unbeatable. Start off Mother’s Day right with a Jumbo Shrimp Cocktail, Colossal Crab Cocktail or fresh Chesapeake Oysters. Seared Ahi Tuna also makes for an exceptional Mother’s Day appetizer. The entrees take a page from the regular menu, featuring incredible seafood and premium cuts of beef. Aside from the spectacular Mother’s Day celebration at Riverwinds, the spacious accommodations also make it the ideal venue for corporate lunches, dinner banquets and wedding receptions. Riverwinds skilled staff goes to great lengths to ensure that everything runs smoothly, and the specially curated banquet menus have something for everyone. Riverwinds does not just rely on their exceptional food to create an enjoyable dining experience. The service is absolutely impeccable and the view is simply incredible. The expansive dining room is encircled with large windows that look out on the Delaware River, and allow natural light to pour through, giving the restaurant the feel of an island escape. For those interested in getting even closer to the water, Riverwinds has a massive attached deck which is the perfect spot for enjoying cocktails or a meal on a beautiful summer evening. For more information, menu and directions visit: www.theriverwindsrestaurant.com Follow us online @SamuelsSeafood Congratulations to Tyler Lindenmuth - Buyer, Tom Dougherty - Freezer and Herve Plaiser - Driver 58 on being named Employees of the Month! Tyler was a stakeholder at Seafood Expo with a non-stop list of vendors beckoning his call from show open til close. Tom, a long time Samuels employee, keeps the freezer in top shape! Herve Plaiser also known as Trusted Driver 58, another long term Samuels employee, is always hard at work making customers happy with consistent deliveries. FISH TALES Magazine Edward ODonnell Editor in Chief Advertising Sales Joseph Lasprogata Creative Editor Donna D’Angelo Assisting Editor Joe Ciminera Head Writer William Bradford Staff Writer Photography Josiah Andrews Chef Davis Denick Lead Chef Advisory Committee Paul Howard Nick Anastasi Open Blue Cobia: Your Next Favorite Fish By: Joe Ciminera Every decade introduces a new product, we have seen Tilapia and Chilean Sea Bass become huge hits on many menus, and now Cobia will have its turn. Cobia isn’t a new species, its been around for quite a while, however it now has the means to be the next hot item. The Open Blue Cobia is one of the easiest fish to work with and prepare. It has incredible versatility and is perfect grilled, broiled, pan-seared or barbecued. Open Blue Cobia is also sashimi quality and can be enjoyed as sushi, crudo, ceviche and poke. The versatility of the fish stems from its high fat content which gives chefs room to try different preparations while keeping the fish moist and flavorful. Open Blue Cobia has a firm texture and a beautiful white flesh which is maintained through any cooking preparation. It is very clean and has a mild taste that works well with different sauces and accoutrements. The taste and texture is what will make Open Blue Cobia a customer’s new favorite fish, but the incredible health benefits and sustainability are an added bonus. The same high fat content that gives the fish its great flavor also happens to lend very healthy Omega-3’s that are abundant in Open Blue Cobia and imperative for health. With the warmer weather right around the corner and everyone trying to get their bodies ready for the beach, Cobia is a fish packed with protein that is low in calories and ideal for promoting a healthy lifestyle. Open Blue raises Cobia in deep, pristine Panamanian ocean waters where they are native in the Caribbean Sea. The farms are 8 miles offshore, over the horizon, far from sensitive ecosystems and in strong ocean currents, so the fish have ample room to grow and thrive. Their dedicated team of experienced fish farmers ensure that all Open Blue Cobia is raised from egg to plate using the most humane and responsible methods possible. Open Blue has full traceability into the life of their fish, and all the fish are raised on natural, non-GMO diets. The goal of all fish farming is to meet the marketplace needs for the ever-growing demand of seafood without harming sea life or the environment. Through their high energy habitat with clean, moving ocean water, Open Blue creates the perfect natural growing environment which has a very minimal impact on the pristine waters around it. As the demand for seafood grows, constant innovation of aquaculture practices is crucial, and Open Blue is leading the charge. only step that needs to be taken for a diner to discover their new favorite fish is to simply taste Cobia. Cobia is an incredibly delicious, healthy fish, and no one provides better tasting Cobia than Open Blue. The time and effort invested into producing each and every Open Blue Cobia is tasted with every bite. When it comes to Cobia, tasting is believing. In The News... Eataly New York Hosts Sustainable Seafood Day By: Joe Ciminera The ever so popular Eataly, New York City turned into a sustainable seafood haven earlier this month as they hosted their own Sustainable Seafood Day during a week long event to acknowledge Earth Day. As a leader in sustainable seafood, Samuels and Son was a proud partner of the great event. Educating the public about sustainability is always top of mind for Samuels, and there is no better way to get the message out than by talking to the droves of consumers who pass From Left: Maite Alvarez, Joe Buonadonna and Laurel Raffan through this bustling Eataly location every day. Eataly is a paradise for all things food, especially Italian food. The first concept was brought to fruition in 2007 in Turin, Italy, and now there are locations in New York, Chicago, and all throughout the globe, and growing. Eataly has become a travel destination for those who want a true taste of Italy. Open Blue Cobia was also in attendance at the event, sampling some of their incredible, sustainable Cobia for customers searching for sustainable and delicious seafood. Share Your Recipe for a Chance to Win Over $2,200. in Cash Prizes! Gloucester, Massachusetts: A Traditional Fishing Village Meets Todays Taste By: Joe Ciminera Overlooking the Gloucester Inlet stands a bronze statue of a fisherman dressed in slicks at the helm of a ship, surveying the surroundings as he battles a storm. Those familiar with the fishing industry or those who are familiar with fishing traditions immediately recognize that statue as the Fisherman’s Memorial. Gloucester has been the setting of many films and books, showcasing the incredible tradition of the town. Its Easy… Just Take an Existing Menu Item and Swap Out the Protein for Alaska Seafood. There is certainly no better place for the Fishermen’s Memorial than on the shore of the Gloucester Harbor, the oldest fishing port in the United States. The storied fishing town was founded at the Cape Ann inlet by European settlers in 1623, and at first it wasn’t fishing, but logging that was the main industry in the first settlement. That would all change by the mid-18th century as innovations led fishermen to be able to leave the shores and fish the deeper waters of Gloucester. Codfish soon became the main export from Gloucester, and what turned Gloucester into the legendary fishing port it is today. Samuels brings in flaky and delicious Cod, Haddock and Pollock from the legendary Gloucester waters. These domestic products are caught and processed to ensure they are out-of-the-water fresh. The unbeatable flavor and versatility of these items make for exciting opportunities for chefs to create unique dishes that pay tribute to some of the most historic fish in America. Fried, Baked, Broiled or Sautéed, the fresh flavor of these beautiful white fish will come through with every bite. The fishing industry in Gloucester is omnipresent and the majority of the residents of the town are either fisherman, work in the processing facility, or know someone who works in the industry. Contest Dates: April 1st - May 15th, 2016 Three Lucky Contestants will Compete in a Cook Off at Samuels and Son Seafood on June 6th. There Will be a Chance to Win $1,500., $500., or $250. Simply Send in Your Recipe with an Image Along with Your Contact Information to Marketing@SamuelsandSonSeafood.com and Let Us Know What Protein was Swapped. For More Information, Your Samuels Sales Rep will be Happy to Assist 800-580-5810. Contest Exclusively Available to Existing Samuels and Son Seafood Customers When the boats dock and fishermen have unloaded their haul, Gloucester is fully equipped with a seafood processing operation called Gloucester Seafood Processing (GSP). The coastal location of the processing facility is ideal for fresh fish processing as it can be unloaded from the vessel and then processed very quickly. Using a mix of cutting edge technology and know-how only learned through experience, GSP is able to meet the needs of all customers. GSP is capable of producing fresh and frozen products in large volumes, and they also offer custom cuts of certain products. All processing is completed through all-natural means in a temperature controlled environment. Individuals who work in processing facilities in Gloucester take a great deal of pride in their work which results in high quality, deliciously fresh fish hitting the market. This is true of the fishermen as well. Many next generation fishermen in Gloucester learn to fish very early on in life, and it is understood that when they have reached a certain age, they will begin working on a commercial fishing vessel just as their father and grandfathers did. This sense of familial pride and pride in their work can be seen in every shipment of fish from Gloucester, Massachusetts. Chefs Photo by: Tina Toal Corner Portuguese Style Open Blue Cobia & Clams Chef Davis Denick Questions or Comments? Chef Davis will be happy to assist. 800-580-5810 x6555 davis@SamuelsandSonSeafood.com Photo by: by: Josiah Josiah Andrews Andrews Photo by Chef Davis Denick Whenever I travel to New York via train I always try to find a way I can work out a stop on the Jersey City/Newark waterfront and enjoy a late lunch or early dinner at one of the many Portuguese Bars serving traditional food. Pork and Clams is one of my absolute favorites. Crispy chunks of tender braised pork with fried potatoes and white wine steamed clams in a sauce with fresh herbs and lemon for the brightness that pulls all of those ingredients together. Often served with a far too salty gardinaire that no one eats and some crusty bread for dipping, it is a great dish to be served individually or family style for large parties. I’d love to serve this dish more often at my own functions but how to do it without all the prep of braising pork before we even start gathering up the rest of our mise? My answer is to replace the pork with the meatiest fish I know – Open Blue Cobia. I know by now you’ve seen the advertising everywhere from Dr. Phil to the Alaska Seafood Council explaining it’s healthy and hip to replace meat items with seafood in your favorite recipes and no one will be able tell the difference! Well, it’s not just as simple as plugging in a piece of fish for a piece of meat. Fish and meat have a very different type of muscle structure to them, so in order to get a similar texture and flavor to a piece of meat you must choose your seafood carefully. Open Blue Cobia has the closest texture I have found to cooked pork or chicken and because it is fish it will be tender and have a similar consistency to braised meat with proper cooking. Now for the flavor, I do not want to mask the flavor of the Cobia as it will go nicely with all the other ingredients, I just want to give it more depth like a braised piece of meat and this can be achieved by marination. Dice the Cobia into about one inch sized chunks and marinate in olive oil with salt, black pepper, garlic, onions, a bay leaf or two, cardamom, cumin, a touch of cinnamon, fresh thyme and oregano, and lemon juice. Let marinade for at least 4-6 hours or ideally overnight. Instead of serving the dish with a side of salty pickled vegetables, I thought the addition of fava beans and a diced red pepper mixed into the plate would be nice. Clean, blanch and peel fava beans, dice red peppers, cut down the green on two scallions, dice potatoes and blanch in oil at 320F just like French fries. Remove excess marinade from the Cobia, pat dry and dredge in cornstarch just before cooking. In a large sauté pan, sweat some onions and garlic in a touch of olive oil or butter. Add in some fresh thyme and oregano and add your clams to the pan. Toss once or twice with the onions and garlic and add white wine to steam open the clams and start the sauce. Cover until the clams start to open. Pan fry or deep fry the Cobia until cooked through and crisp on the outside. Deep fry the potatoes until crispy and season with salt and pepper. Add red peppers and fava beans to the pan to finish cooking through. Complete the sauce with a squeeze of lemon and some whole butter to bring everything together. When your sauce is mounted with butter and nicely emulsified add in the Cobia just to coat and plate right away. Top the Open Blue Cobia and Clams plate with the crispy potatoes and green onions, serve steaming hot with some crusty bread to soak up every drop of that delicious white wine clam sauce. S a m u e l s’ S u s t a i n a b l e S e r i e s by: By:William WilliamBradford Bradford Trace That Fish Seafood ratings and certifications are two aspects beginning to improve the responsibility of the seafood industry. Now more than ever, traceability of seafood is of growing importance to consumers and lawmakers. In June, 2014, a Presidential memorandum titled “Establishing a Comprehensive Framework to Combat Illegal, Unreported and Unregulated Fishing and Seafood Fraud,” was established to provide President Obama “recommendations for the implementation of a comprehensive framework of integrated programs to combat illegal, unreported and unregulated fishing.” National Marine Fisheries Service, a branch of National Oceanic and Atmospheric Association (NOAA) asked the public for comments on the matter. Last February, NOAA announced a proposed rule to begin the first phase of an improved traceability program. The memorandum would be a milestone and include importers of seafood products into the U.S. to record and report data from harvest to catch and entry into the U.S. for commerce. This rule would also improve permit regulations for certain species chosen by National Marine Fisheries Service. The species and groups covered are; Abalone, Atlantic Cod, Pacific Cod, Blue Crab, Red King Crab, Mahi Mahi, Grouper, Red Snapper, Sea Cucumber, Shrimp, Sharks, Swordfish and Tuna. So What’s next? Congress has called on fishing and seafood stakeholders to comment on the proposed rule to gather feedback and intelligence. Seafood communicate with each other regarding where each product was caught and the name of the fishing vessel that navigated the New England waters to catch the fish. Sometimes they even include the weather report! Samuels also stays in communication with many of their fish suppliers on a regular basis gathering the same information on many other east coast favorites. With over half the seafood Americans eat coming from farm raised fish, Aquaculture has embraced traceability as well. Take an aquaculture leader such as Open Blue Cobia for example. Open Blue begins the Cobia’s life at their own hatchery. After about a month from when the eggs are hatched, the baby Cobia are moved into a nursery. Once strong enough for the open blue sea, the fish spend about a year eight miles off the coast of Panama. The eight mile distance keeps Open Blue far from sensitive ecosystems and no traceable impact to the surrounding ecosystem. The fish are harvested, tagged and sent to Samuels. Seafood is a unique industry that has the appeal of providing both aquaculture and wild product. With the growing demand for traceability and efforts made by congress, fishermen and suppliers, seafood can remain both a responsible and wild industry. This is a great combination! While congress addresses industry concerns, the Seafood Industry has already spoken about the need for improved traceability measures. Last March, the conservation group OCEANA released a report including testimonials from chefs and retailers explaining the growing demand they see with customers looking for information on the fish they buy. This information includes aspects such as where the fish are caught and how they are caught. In addition to ethics, some believe traceability information could increase profit margins. Imagine being able to provide your guests with facts such as where their Cod came from, when it was caught, who caught it and the fishing vessels name. Seafood coming from Gloucester Massachusetts for example is on point with traceability and knows the importance of both a good fishing story and traceability information. With every shipment of Cod, Pollock, Haddock and more, Gloucester Seafood and Samuels Tandel’s Shrimp… Experience the Difference OPEN BLUE COBIA MONTHLY W NE em It SPECIALS Call your Sales Rep to place an order today! (800) 580 - 5810 House Cut Skin on Fillets Sashimi Grade with Rich & Buttery Flavor $ 11.95 lb APPETIZING FLAVORSOME DELECTABLE DOUBLE DEE OYSTERS - From Chesapeake Bay, VA. Deep Cup with Full Body and Flavorful Salinity. .60¢ ea 10/20 HOKKAIDO SCALLOPS - Fresh, Imported from Japan, 8 Pound Unit Perfect Sear, Succulent Taste. 139.99 ea SWEET PIQUANT CHERRY PEPPERS STUFFED WITH TUNA - Marinated in Oil & Spices, 2.2 lb Unit. Imported from Greece. 21.50 ea OYSTER KNIVES - 4 Inch Blade For Professional Oyster Shucking. 12.50 ea BLACK GARLIC - Sweet and Savory Flavor, Molasses Texture. 21.50 lb NEW! TRUE NORTH SMOKED SALMON - From the Gulf of Maine Cold 12/Case. d Smoked. 4 oz Unit. 12/ 65.00 00 cs BORDER SPRINGS FARM LAMB PHILLY STYLE SLICED LEG MEAT Grass Fed Virginia Lamb. 10 lb Box. 9 lb (Z) 10.99 LOBSTER STYLE CRAWFISH SALAD With Masago Roe, 1.43 lb Unit. 23.50 ea (Z) PEEKYTOE LUMP CRABMEAT - Fresh, 1/2 lb. Cup, Caught off the Coast of Maine. 12.50 ea ALLIGATOR MEAT - Domestic White, Firm Tail Meat, Irresistible When Fried 5 lb Units. 12.99 lb (Z) BREADED CALAMARI RINGS - Hand Breaded Squid Rings, 10 lb Units. 39.95 cs (Z) SANTA INES EXTRA VIRGIN OLIVE OIL - Award Winning Arbqueina Olive Oil, 5 Liter Bottle. Imported from Spain. 27.50 ea WILD COHO SALMON - Bruce Gore Brand, Skin On Fillets. Frozen at Sea, Provided Fresh. 13.95 lb WILD PINK SHRIMP - 36/40 Nicaraguan Shrimp, Gulf King Brand. 4.95 lb (Z) U/15 TANDEL’S SHRIMP - Jumbo White Vannamei Shrimp. Farm Fresh Deliciousness. 7.99 lb (Z) CANTERBURY CURE, WHITE ITE E STURGEON CAVIAR Exclusively at Samuels! 30 g Unit. 44.99 ea Fried Oysters and Chicken Salad AUNT CONNIE’S FAMOUS COLELE SLAW - Homemade & Always Fresh. 5 ways Fre lb. Unit. 13.99 ea GOURMET BREADED OYSTERS A Philadelphia Classic! 25-35 Count, 10 lb Case, Makes the GOURMET BREADED OYSTERS Greatest Fried Oysters! 49.00 cs the (Z) 25-35 Count, 10 lb Case, Makes Greatest Fried Oysters! 49.00 cs (Z) LAUREN BAY FRESH CALAMARI Local Tubes and Tentacles. VIP Quality, AAA Grade. 5.99 lb AUNT AUNTCONNIES CONNIESCHICKEN CHICKEN SALAD SALAD --Classic ClassicRecipe, recipe Premium premiumIngredients. chicken. Fresh55lb lbUnits. Units. 19.00 ea Fresh 19.00 ea 1 9.0 00 e a E t Coast East C t 800-580-5810 215-336-7810 Mid West W t 888-512-3636 412-244-0136 WILD WEST COAST HALIBUT - A Sustainable Favorite, Fresh Skin On Fillets. Fille 17.95 lb FRESH SIBERIAN STURGEON - Raised FR in Florida, Whole Weight Fillet. 7-12 lb Fish. 9.99 lb F We W st Coast 855-500-7535 702-882-9289 S o uth Coast 800-580-5810 305-849-5469 RAW LOBSTER TAIL MEAT - 2-4 oz Tails, 100% Tail Meat, 10 lb Units. 15.95 lb (Z) (Z) = Frozen Sale Dates: May 1st - 31st, 2016 *Prices and Availability Subject to Change! Must be Current Samuels Customer for Special Pricing! SamuelsandSonSeafood.com Samuels and Son Seafood FISH TALES Magazine May 2016