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Sweet for the Soul, Perfect for the Palate: Verlasso Salmon Supports the Kick Hunger Challenge!

By: Catherine Dempsey

There’s something really special about charities that put good thoughts into good deeds. Verlasso Salmon is teaming up with the Taste of the NFL (TNFL) for the Kick Hunger Challenge throughout the football season this year. For every pound of Verlasso Salmon you buy, you will be positively impacting your local food bank by providing up to two meals to those in need. This is such an important cause which will inevitably benefit thousands of families across the country. Verlasso’s goal? End hunger. Period. They’re also working closely with the TNFL, which seeks to raise money in support of food banks throughout the United States by rallying the country’s top chefs and the NFL’s greatest players on Super Bowl Eve. You can donate in the name of your favorite team and raise money with other fans to benefit this wonderful program by going to support.tasteofthenfl.com.

Verlasso Salmon is delectably clean tasting, and there’s a reason why so many chefs choose it in the first place. The buttery, melt-in-your-mouth feeling one gets from a wonderful Salmon is what Verlasso strives for. It’s this feeling that has chefs coming back time after time. This Salmon is truly something that needs to be experienced first-hand. The flavor profile is crisp, clean, and bright. Salmon from Verlasso is super versatile. Feel free to bake it, grill it, broil it, pan-sear it, or get creative. There’s nothing stopping you from showing off your culinary skills with this Verlasso Salmon.

Tradition: meet harmonious aquaculture. Verlasso Salmon are raised on the western shore of Chilean Patagonia. Here, they are living, breathing, and swimming within cool and clean waters where the motto is always “fish in, fish out.” This means a 1:1 ratio is kept in order to insure that the Salmon raised here are truly happy and healthy. Sustainability is a high priority, and Verlasso is well-versed in what it means to be environmentally friendly. They were the first ocean-raised Atlantic Salmon rated yellow “Good Alternative” by the Monterey Bay Aquarium Seafood Watch program. Verlasso is pioneering new traditions and taking sustainability to a grander scale, with a taste that you, the chef, can trust.

Your Salmon from Verlasso is traceable. You’ll know the journey of your Salmon from the ocean to your plate, step by step. Verlasso Salmon are from Cascada Farm in the 11th region of Chile (the least populous of Chile’s regions), where they thrive in the pristine, filtered waters and are fully able to grow, prosper, and become the strong, tasty Salmon we love to eat.

Salmon is good for the soul (and the body too). It’s an excellent source of protein and it contains 75% less saturated fat than a steak. The USDA has recommended that women who are pregnant or breast feeding should consume up to 12 ounces of seafood every week to increase the intake of omega-3 fatty acids, so Salmon is great for you and your babies’ health. According to both observational studies and controlled trials, the omega-3 fats in fish are important for the development of a baby’s brain, as well as their nervous system. In fact, the children of women who consume lower amounts of omega-3’s during pregnancy and breastfeeding have evidence of delayed brain development. According to the USDA’s Dietary Guidelines, we should be eating at the very least 8 ounces of seafood every week to increase our overall wellness and improve our heart health. Verlasso Salmon is a great way to get this intake up.

Verlasso knows their Salmon, and they know what it means to provide the best of the best from their farm. Exceptional quality, delectable taste, and health benefits to match – what a catch!

For more information and recipes, visit verlasso.com.


Experience Perfection with Skuna Bay Salmon

By: Catherine Dempsey

a great catch. Skuna Bay takes their Salmon seriously, and it shows in the exceptional taste and texture. The flavor is buttery, mild, and tender while the texture is always firm and solid. Skuna Bay’s relaxed Salmon are sturdy and healthily robust, with splendid silver scales and thick and muscular bellies. Skuna Bay’s Salmon are from the cool, clean ocean waters of Vancouver, Canada where they are diligently cared for 24/7 by the people who know them the best: The Skuna Bay Salmon Craftsmen.

Skuna Bay is passionate about quality Salmon to a meticulous and careful degree. You’re going to find the best Salmon in every Skuna Bay box. They have recruited six Salmon experts who specialize in knowing what a good fish looks like – these are the only people who get the chance to touch the fish before it makes its way to your kitchen. This precise approach ensures that you’re going to get the best fresh, distinctively high quality fish that was personally chosen just for you.

Each fish is inspected according to a 14-point criteria, which means the Skuna Bay Salmon you receive is of the highest standards and virtually perfect. After one of the Salmon experts at Skuna Bay package the box and install the tamper-proof and traceable seal, the next person to touch the fish is you, the chef.

Skuna Bay’s Salmon pens contain 98.5% water and 1.5% fish. That means less crowding, less stress, less margin for error, and more of the happiest Salmon available on the market. Skuna Bay has Salmon that have room to swim and this allows them to build up their strength and muscles, just the way they should. Not only will you feel good about the superior taste and texture of your Salmon, but you’ll sleep well knowing that your Salmon is sustainably caught. Skuna Bay’s dedication to the environment at large is one of their highest priorities.

Skuna Bay makes their Salmon available as a whole fish, or as Salmon fillets (d-trimmed and scaled, available Skin On, and pin boned). Stay tuned for new portion options coming soon. Skuna Bay has also been the official Salmon of the James Beard Awards and the James Beard House, and they’ve been providing the US Open Tennis Championships with Salmon since 2013. Skuna Bay puts a lot of importance on the environment as a whole – they use a corrugated and completely recyclable box to deliver your incredible fish, and they offset all carbon generated during shipping through their Terra Pass partnership, insuring your Salmon arrives carbon-neutral.

Skuna Bay’s Salmon is truly second to none on the market, and Samuels is proud to supply our family of customers with such a pristine and elegant product, straight from the Salmon experts themselves and delivered directly to the talented chefs and restauranteurs who rely on true blu


Nippon Shokken Unveils Must Have Products

By: Catherine Dempsey

Major cities across the US have been raving about traditional Hawaiian poke, the trendiest new dish that can be found in the form of fast food as well as high-end fine dining. Hey, Los Angeles and New York can’t have it all. Let’s give Hawaii a spotlight for a second.

No poke is complete without the wholesome taste of a good sauce — something that doesn’t overwhelm the pallet or the natural coolness of the fish. Nippon Shokken Poke Sauce is the perfect addition to a traditional Hawaiian meal that is quickly becoming the hottest new staple on menus across every style-spotting trend-setting city.

This poke sauce has no added MSG, artificial flavors, or high fructose corn syrup, making it the most natural tasting poke sauce. The sauce’s thick viscosity allows it to hold up over long periods of time, keeping its bright color and glossy finish for several hours. While other poke sauces darken and become dry, Nippon Shokken Poke Sauce beats the rest in its longevity.

Feel free to eat your poke with plain poke sauce, which has a vibrant and shining red color and a light and savory flavor, or spice things up to make your meal completely your own. This poke sauce can be combined with mayo, wasabi, sriracha and anything else your taste buds crave – it’s incredibly versatile and suits well with most other sauces so your dish is destined to be deliciously original.

Nippon Shokken Poke Sauce is perfect on salmon, octopus, shrimp, scallops, albacore, chicken, vegetables, and fruits. Even on beef, this poke sauce breathes new life into meals. Picture this: ahi tuna cubes glazed in Nippon Shokken Poke Sauce along with some chilli and ginger to kick things up a notch. Add a little sriracha for good measure. You’ve got yourself a delicious, hearty take on the classic Hawaiian poke bowl.

On another note, one of the best feats in the world of desserts is the birth of fried desserts. But let’s be honest: isn’t everything better when it’s fried? And who can deny the awesomeness that is homemade fish and chips? Pair that with a little tartar sauce and you’ve got yourself some excellent comfort food. What about tempura soft shell crabs? Delicious. And the ease and nostalgia of classic fish sticks? Too good to measure.

But things can go from dreamy to nightmarish when your tempura batter doesn’t hold up. The batter can get soggy, greasy, and wet. Sometimes it refuses to stick to the seafood, vegetable, or dessert you’re dying for.

That’s where Nippon Shokken’s Tempura Batter comes in. All you need is a little bit of water to give it what it needs and you’re all set. One could also use beer or club soda depending on what’s being made. This tempura batter will stay crispy for 3 hours after it’s been fried.

The light and crunchy texture of this batter makes it absolutely wonderful for all kinds of seafood, vegetables, and chicken. Once you experience the satisfaction of truly great tempura batter, you’ll be looking forward to the same kind of crunchy crispy goodness every single time. One bite at a time.

 


 

By Shahin Mobine and Patrick Dunaway

On the open road of a seemingly endless landscape of desert and sand dunes, a glimmer of life appears in the distance. An oasis of date palms lining a vast tropical sea dissolve out of the heat, like a beacon. These hidden palms over the horizon welcome you to the tropical desert shore of the Red Sea.

Over 12 kilometers off this palm lined shore in the open sea, Hidden Palms Barramundi are raised sustainably to perfection. The extremely high salinity and clear tropical waters of the Red Sea lends the perfect environment for raising higher quality, and better tasting Barramundi.

National Aquaculture Group has been raising Hidden Palms Barramundi off the coast of Saudi Arabia since 2012, and cultivating Shrimp and Algae since 1970. With an annual seafood production exceeding 100,000 metric tons a year, and 2,500 employees from 32 different nations, this is one of the largest fully integrated marine farms in the world. With their farming model founded on sustainability and food safety, National Aquaculture Group is truly the home of desert coastal aquaculture, a shining example for the future of global food security.

The issue of fresh water scarcity is increasingly becoming a global concern.
This is even more pronounced in coastal arid deserts, where food production has always been extremely limited by the availability of fresh water. Much of Saudi Arabia’s agricultural efforts are placed on drought resistant plants, like date palms, which thrive in the harsh desert. When Dr. Al-Ballaa, a fifth generation date farmer visited a Shrimp farm in the Philippines while recruiting for civil engineering projects in Saudi Arabia, he was instantly sparked, and started building what is now National Aquaculture Group. This he knew was the solution to his country’s and perhaps the world’s food security. Much like date farming, Marine Aquaculture does not require the use of large amounts of fresh water if any at all, making it one of the most sustainable forms for protein production on the planet, and not to mention one of the healthiest.

Dr. Al-Ballaa still farms dates, operating one of the largest farms in Saudi Arabia, cultivating the sweetest and rarest dates on the planet. His passion for high quality food, lead him into open sea farming of Hidden Palms Barramundi. Serendipitously, the Red Sea is more than ideal for producing premium quality Barramundi.

Hidden Palms Barramundi is unique in that the high salinity of its environment is correlated directly with it’s taste, flavor and cooking performance. A naturally mild and sweet white fish, Hidden Palms Barramundi’s sweeter flavor and ability to maintain moisture during cooking is a result of its high salinity environment, crystal clear waters, low density stocking, and stress free farming practices. Sashimi quality Hidden Palms Barramundi can be prepared in a multitude of ways: raw, pan seared, baked, broiled, sous vide, and grilled. Its mild nature compliments multiple cooking applications allowing sauces and flavor to shine through. Hidden Palms Barramundi is also a perfect substitute for other more known species such as Mahi Mahi, Snapper, Sea Bass, and Grouper.


 

AWARD WINNING OPEN BLUE COBIA 

By: Sally Herriott

Open Blue Cobia took top honors at this year’s Seafood Expo in Boston, receiving the ‘Best New Foodservice Product Award’ for its frozen Open Blue Cobia fillet. The sashimi grade product wowed a judging panel of industry experts for its taste, uniqueness, convenience, nutritional value and for its market potential.

“It was a great start to the year and on receiving the award,” said Laurel Raffan, Open Blue‘s Business Manager for Samuels and Son. “We choose to farm our Cobia in the pristine environment of the open ocean as this unique approach delivers the highest quality and best tasting fish to our consumers.”

With Spring in the air, many restaurants are turning to Cobia as the ideal white fish to keep their menu offer current and fresh. From delicious fish tacos to on-trend poke, Open Blue Cobia is one of the easiest fish to prepare and works equally well raw or cooked, across a variety of global cuisines.

The key to Cobia’s versatility is a naturally high, healthy fat content, which keeps the fish tender and moist even at extended cooking times and is perfect grilled, pan-seared or as a healthy alternative to steak on the barbeque. Open Blue Cobia has a pure and mild flavor and a beautiful white firm flesh that works well with different sauces and preparations.

Offering a world of culinary possibilities, Master Sushi Chef Andy Matsuda has created a collection of his favorite Cobia dishes for an Open Blue Sushi Guide, available to Samuels customers. Andy says, “Chefs can create many new and innovative dishes using Open Blue Cobia because of its versatility. It pairs well with a variety of flavors and foods making it a great fish to work with.”

If you are seeking a menu replacement for Mahi Mahi, or Chilean Sea Bass, Open Blue Cobia excels, offering flexibility for a raw or cooked dish, consistent quality year-round and price stability. Current product formats include H&G and skin-on or skinless fillets.

Look out for a new range of convenient fixed weight portions, fresh or frozen, coming later this year.

Packed with protein and low in calories, a single 4oz serving of Open Blue Cobia provides the recommended intake of Omega 3 for an entire week, ideal for consumers looking to eat well and maintain a healthy lifestyle.

With full traceability into the life of each fish and a natural, non-GMO diet, the dedicated team of experienced fish farmers at Open Blue are pioneering a new and responsible approach to meet a growing demand for high quality sustainable seafood.

Committed to best practices, the company recently achieved four certifications – British Retail Consortium (BRC); Best Aquaculture Practices (Three-Star); Friend of the Sea and Global GAP and expects to achieve Aquaculture Stewardship Council accreditation in 2017.

With an exceptional taste, nutritional benefits and Open Blue’s approach to responsible open ocean aquaculture, it’s no wonder that Cobia is fast becoming seafood’s hottest new menu item.


Seasons Change, True North Salmon Remains

By: Nick Iannucci

The cold wind of winter is giving way to the warm breeze of spring signaling a time of transition and renewal. Customers are looking for lighter, nutritious fare, and True North Salmon is the perfect option to satisfy their hunger.

The flesh of True North Salmon is a bright pinkish-orange color and the meat is moderately firm with a large moist flake. With a light, mild, delicate flavor and soft, smooth, buttery texture, their Salmon make for a great spring and summer meal. Thanks to a wonderful consistency in flavor and texture, True North Salmon are highly versatile in the kitchen; meaning there is no limit to the creative dishes that can be made.

Grilling is synonymous with the spring and summer and True North Salmon is simply delightful on the grill. Whether it’s the beautiful color or the subtle infusion of smoke, grilling always seems to make seafood extra tasty. The perfect way to cook this time of year, grilling True North Salmon will give your guests a delicious meal and satisfy that springtime yearning. Try marinating True North Salmon in BBQ sauce and grilling or lightly season with sea salt and pepper and let the natural buttery flavor of True North Salmon shine through.

One of the easiest ways to prepare True North Salmon is sautéing. The combination of a light crunch and wonderfully moist flesh makes it simply unbeatable. Sautéing keeps the natural flavor of food vivid, meaning it will bring out almost all of the flavor the meat has to offer. Olive Oil is a common fat used in sautéing and will keep your dish healthy as well as tasty!

Poaching is a wonderfully healthy way to prepare Salmon as it preserves the maximum nutrition in the food. The simple, gentle simmering in flavorful liquid produces a moist, flaky fish deeply infused with flavor while retaining the delicious, natural taste of True North Salmon. Plus, you can use the liquid to make a great sauce as an accompaniment. A variety of different liquids and seasonings can be used in poaching allowing you to be as creative as you’d like when preparing your dish.

We covered a number of ways you can cook True North Salmon on your stovetop, now let’s move inside the oven where True North Salmon continues to shine under the heat. Broiling is a fantastic and healthy way to prepare seafood in the oven. Cooked at high temperatures for a short amount of time, broiling True North Salmon leaves the fish tender and moist while still giving you the slightest charring on top, adding to the overall flavor.

Keeping inside the oven, roasting True North Salmon produces a mouth-wateringly caramelized exterior with a moist, juicy interior. It is also a great way to cook a healthy meal as roasting keeps most of the vitamins and nutrients with the protein. Roasting is well-known to enhance the flavor of food and True North Salmon is no exception. The meat easily absorbs the spices or marinade used in the cooking process without losing its own flavor. The result is succulent, full-flavored Salmon sure to delight even the most discerning pallets.

Raising such a delicious and versatile Salmon shows the care and technical expertise True North utilizes. The life of their Salmon mimics the life-cycle of wild Salmon. The process begins in freshwater hatcheries where the eggs are nurtured until they hatch. Fry are then moved to indoor freshwater enclosures, followed by open water enclosures in the sea where they live and grow before being harvested. Once harvested, True North Salmon are quickly and carefully packed and shipped, ensuring the product at peak freshness.

The seasons change, but the need for delicious, versatile seafood remains. Ideal for any preparation, True North Salmon is the perfect Salmon to carry your menu through the change of seasons and satisfy your guests’ hunger.

Visit truenorthseafood.com/seafood-school for more great information on recipes, cooking techniques, and more!


Les Vivers: Artisanal Fish from the Sea

By: Nick Iannucci

There are treasures in the oceans all over the world; it is knowing how to find them that can be the difficult part. Les Grands Viviers is a contingent of fishermen who depend on the sea for their livelihood and use lessons that have been passed down through generations of local fishermen. From the pristine Atlantic waters off of the coast of these Senegalese villages, sensational fish including Rouget, John Dory, and Scorpion Fish are found.

Rouget, also called Red Mullet, is an astonishing fish to look at with its bright red skin. They are prized for their delicate white flesh that’s high in protein with a flavor boosting high fat content. It suits simple cooking methods particularly well, such as grilling, sautéing, or pan-frying. Rouget is a great fish to cook whole and on the bone which helps to impart a deeper amount of flavor.

With their delicate white flesh, John Dory is a delicious fish with a firm textured white flesh, moist fine flakes, and a mild, sweet flavor. This fish is excellent for sautéing, steaming, and poaching, as well as using in soups, stews, and bouillabaisse. Best prepared with the skin-on, John Dory has a mild flavor that tastes great when pan-fried with white wine.

Branzino, prized for their white tender meat and soft salty flavor, is perfect for broiling, sautéing, roasting, and grilling. Another popular method of preparation is to braise it whole, which makes for a great table presentation. Branzino’s mild flavor pairs well with a multitude of complimentary flavors. Try serving whole with olive oil, garlic, and lemon for a classic treat. A popular preparation is to bake Branzino is a salt crust.

Scorpion Fish are quite the sight to behold with their eye-catching red skin and unique appearance. You must be careful when handling Scorpionfish as they have poisonous spines that, while not deadly, will leave you in pain. When cooking, their spines can be easily removed using a pair of kitchen shears or you can choose to cook Scorpionfish whole, as this will also eliminate the poison (plus making for a very dramatic table presentation). Scorpionfish are great for stews thanks to their numerous bones that create a complex and flavorful broth. Larger sized fish also have enough firm, tasty white flesh that you can cook as a fillet. Their mild, slightly sweet flavor is sometimes compared to lobster.

Small boats, holding four or five fisherman at a time, set out for 8-12 hours each day to fish. They use simple hand-lines which pose no threat on the environment. As the waters are paramount to the success of the villages, these generational fishermen know that they must not do anything to harm the ocean.

When the boats return to port, the catch is immediately pulled and put into sturdy boxes with ice. Shortly thereafter, the fish arrive at the family owned packing facility where the top quality fish are sorted and sent to fulfil orders. The attention to detail is very important to ensure that the fish are a true representation of the care that goes into sourcing these unique and delicious products.

In keeping with the traditions of their forefathers, Les Vivers Grande is providing a variety of delicious, premium fish perfect for your menu.


Ora King Advert

Ōra King Salmon: Not Just Another Salmon

By: Nick Iannucci

Ōra King Salmon (Oncorhynchus tshawytscha) has been raised for over 20 years in the beautiful Marlborough Sounds of New Zealand; producing over 100 generations of exemplary King Salmon that chefs absolutely love.

Ōra King Salmon is truly a unique breed, as it has been isolated and optimized through a special breeding program where the best genetic qualities are carefully selected and only the best of the best are bred. The thorough aquaculture practice for Ōra King Salmon accentuates and improves upon all the characteristics chefs covet in Wild King Salmon, making it the pinnacle of King Salmon. This is why Ōra King Salmon could be referred to as the Wagyu Beef of Salmon.

Ōra King Salmon has a perfect balance of sweet and savory flavors that compliments a wide variety of ingredients, making it a pleasure to work with and a joy to eat. King Salmon’s naturally high oil content keeps Ōra King Salmon moist when cooking and gives their King Salmon a light, smooth mouthfeel. Their vibrant orange flesh has beautiful marbled fat lines throughout and their meat is buttery and soft. When compared to other farm-raised Salmon options, Ōra King Salmon have a rounder shape with a thick belly and a short tail. The thicker belly means a generous fillet can be cut from the fish with an overall greater yield compared to other farm-raised Salmon options.

Ōra King takes great pride in their King Salmon and they go the extra mile when it comes to raising them. King Salmon eggs are nurtured in the crystal clear waters flowing from Te Waikoropupu Springs at a hatchery in Takaka. Fertilized eggs are then sent to their hatchery in Tentburn, where the focus is on hatching and rearing baby King Salmon in a constant supply of fresh water. Within a year, the smolt are transported to the Marlborough Sounds to mature, thus mimicking the lifecycle of Wild King Salmon.

The pure and isolated waters of the Marlborough Sounds enable Ōra King to raise their King Salmon in a natural manner, with their sea farm pens being 98% water and only 2% King Salmon. The pure water, strong currents, and low stocking density allow Ōra King Salmon to grow in the perfect environment. The natural current replenishes a completely fresh batch of saltwater every three minutes and keeps Ōra King Salmon free of parasites, viral infections, and water mold infections.

Another important factor to raising outstanding King Salmon is the feed used. Ōra King Salmon are fed a nutritionally balanced, certified GMO-free feed that has been specially formulated by feed experts. When Ōra King Salmon reach an average weight of about nine pounds, they are harvested using humane harvesting techniques to ensure the process is as quick, effective, and as stress-free as possible. They are then transported to a facility for processing where they are thoroughly cleaned and graded by master graders who review each Ōra King Salmon for specific size, color, and quality. Each King Salmon is then tagged, allowing full traceability and product authenticity.

Ōra King doesn’t want to only raise excellent King Salmon. They also want to keep the pristine environment where their King Salmon are raised just that: pristine. They are the first company in the Southern Hemisphere to receive a Three-Star Best Aquaculture Practices (BAP) certification for their hatcheries, sea farming, and processing operation. Additionally, Ōra King Salmon has received a ‘Best Choice’ purchase rating for consumers from the Monterey Bay Aquarium’s consumer guide, Seafood Watch. These independent ratings support their ongoing efforts to maintain the environment.

All of these efforts have led to premium quality, superior tasting Ōra King Salmon that’s winning the hearts of chefs everywhere. Ōra King Salmon isn’t just another Salmon, it’s the pinnacle of rich, savory King Salmon.

For more information, visit: orakingsalmon.co.nz


dni-advert

A New Spin on Classic Japanese Products

by: Nick Iannucci

Shrimp, Gyoza, and Shumai all have storied histories within Japanese cuisine and since 1995, DNI Group has been providing premium, high-quality versions of these products that live up to the history behind them. A popular trend for chefs is using these staple Japanese items and applying them in new ways, shattering the general misconception that they are strictly used in Japanese cuisine.

Let’s start with Tempura Shrimp. Tezukuri® Tempura Shrimp from DNI Group are hand made using a batter that is light and crispy. The batter adds a delightful crunch to each bite and a nice complimentary flavor to the sweetness of the Shrimp. Harvested from BAP certified aquaculture farms, Tezukuri® Tempura Shrimp are wholesome, all-natural, preservative free products. Every succulent Shrimp is hand dipped in tempura batter and fully cooked, then conveniently packaged and frozen – all you need to do is open the package and fry them.

This is the perfect item for gastro pubs as Tezukuri® Tempura Shrimp have a multitude of cooking applications. The Shrimp have enough taste and flavor to be served as an appetizer, either alone or with a cocktail sauce. Try another great application: fry the Tempura Shrimp, cut them into smaller pieces, and add them to a salad. The sweetness of the Shrimp and the crunch of the fried batter will take any salad from good to delicious. Being plump and meaty, Tezukuri® Tempura Shrimp can also be used in a sandwich. A simple sandwich of a roll, two pieces of Tezukuri® Tempura Shrimp, lettuce, tomato, and onion will leave your patrons full and happy.

If you’re interested in adding dumplings to your menu, take a look at Passport Cuisine® Gyoza. Passport Cuisine® makes Shrimp, Pork, and Vegetable Gyoza dumplings that are easy for you to prepare. Already pre-steamed and quick frozen to retain natural flavoring, simply open the package and they’re ready for steaming, boiling, or frying. Made using an original Japanese recipe with only fresh ingredients, Shrimp, Pork, and Vegetable Gyoza will treat your guests to a burst of flavors from the spices and sauces used in creating each dumpling.

Gyoza dumplings are a premium item and have long been served as a side item to Ramen in Japan and in various soups in China – where an earlier version of Gyoza originated. Shrimp, Pork, and Vegetable Gyoza are great appetizers or side items to serve with soup, with the Vegetable Gyoza going particularly well with chicken noodle soup. Gyoza can also be used similarly to their distant dumpling cousin: the pierogi. Both are prepared and cooked in similar ways and are used in similar fashion. With their natural, slight garlic flavor, try frying Gyoza in butter as you would a pierogi or melt a little butter over the Gyoza for a new complimentary flavor.

Passport Shrimp® Shumai is another delicious traditional dumpling found in Japanese cuisine. Little delights of wild shrimp are used to make a luscious and creamy shrimp filling, enrobed in a light, delicate flour wrapper. They are pre-streamed then individually quick frozen to keep their natural flavor. Another excellent choice for a quick appetizer, Shrimp Shumai are a great way to start a meal. They are most often enjoyed steamed and piping hot, but for a treat, try deep frying them. Deep frying adds a delightfully crispy texture sure to put a smile on your guests’ faces.

Thanks to DNI Group providing premium Japanese products, it’s now easier than ever to creatively use the staples of Japanese cuisine. Each and every product from DNI Group is made using only fresh ingredients and by individually quick freezing each product, that freshness is locked in until you decide to cook them. With a little ingenuity, the staples of Japanese Cuisine (Tempura Shrimp, Gyoza, and Shumai) can be incorporated into any menu.


wild-isles-advert

Wild Isles Salmon: Where Happy Fish

Are Delicious Fish

By: Nick Iannucci

It takes a special kind of dedication to raise an outstanding tasting fish. At Wild Isles Salmon, they’re using best aquaculture practices to raise some of the best tasting Atlantic Salmon on the market.

Wild Isles Atlantic Salmon (Salmo salar) is a beautiful example of aquaculture. Pen-raised in the wild ocean waters off the western coastline of Scotland’s Shetland Islands, their salmon are a beautiful silver-blue color with deep black dots along the top of the body. Their eye-catching beauty makes them an excellent option for a fish display.

The orange-pink meat of Wild Isles Salmon has a firm texture with lean flesh, and a sweet buttery flavor that really ‘pops’ when eaten. Their high fat content makes them an excellent option for sashimi preparations as well as a variety of cooking preparations. Wild Isles Salmon is excellent poached, grilled, broiled, baked, sautéed, or smoked. In fact, thanks to their fat content, they taste more like Wild King (Chinook) Salmon than standard farm-raised Atlantic Salmon. How Wild Isles achieves this taste is truly remarkable.

Wild Isles Salmon is certified organic in the European Union (EU) and they operate with the belief that a happy fish is a delicious fish. To them, this means raising salmon in an environment that closely mimics their natural habitat and using feed that is similar to wild salmon diets. By replicating both their natural habitat and diet, Wild Isles is able to produce a farm-raised salmon that tastes similarly to their wild counterparts.

To imitate the salmon’s natural habitat, Wild Isles needed to choose an optimal location for their pens. Instead of traditional locals, such as lochs, bays, or sounds, they are at sea where the North Sea and the North Atlantic Sea converge. Here their salmon are swimming against ocean currents moving at 5 to 15 knots. This forces the salmon to swim harder and exert more energy, thus producing a fattier, healthier, and tastier fish. They also have some of the lowest stocking densities in aquaculture, with a salmon to water ratio of 1% fish to 99% water.

The next step for Wild Isles was to provide their growing salmon with excellent feed. The feed Wild Isles uses is EU certified organic and contains no land animal based proteins or oils. The fish meal and oil they use are from Marine Stewardship Council (MSC) certified fisheries with 100% of the trimmings from fish caught for human consumption. In other words, rather than catching wild fish to feed their salmon, Wild Isles is using high-quality by-product. This is part of their zero waste policy and equates to a Fish in Fish Out (FIFO) ratio of 0:1 under Monterrey Bay Aquarium’s Seafood Watch standards. The EU certified organic feed also gives Wild Isles Salmon a higher oil content, which makes them richer in omega-3s.

Their EU organic feed also contains shrimp meal. Part of wild salmon’s natural diet, shrimp gives salmon flesh its pinkish-orange coloring. It does this because shrimp contain astaxanthin, a keto-carotenoid providing shrimp their red own coloring. Shrimp is a major contributing factor to the sweet, buttery flavor of salmon. Astaxanthin is also a powerful antioxidant that may be beneficial in helping with cardiovascular, immune, and inflammatory diseases in humans. This makes Wild Isles Salmon both a great tasting fish and a healthy meal.

Through an unwavering dedication to raising happy fish, Wild Isles has produced a farm-raised salmon with the delectable taste of wild salmon. Through their efforts, you can have a taste of the wild all year long with Wild Isles open ocean raised Atlantic Salmon.
For more information visit: wild-isles.com


cure-image

Superior Artisanal Products from Canterbury Cure

By: Nick Iannucci

Canterbury Cure is an artisanal seafood line with many high-quality seafood offerings. Each and every product is meticulously cared for through every step of the process by people who are passionate about the products they stand behind. Their premium offerings are a delectable treat for the senses and highly versatile in the kitchen.

Canterbury Cure Trout Roe is a very impressive caviar. Sustainably harvested from Rainbow Trout in France, each pearl is firm, large, and well-defined. They are a beautiful light orange color that glistens when examined closely. When chewed, Canterbury Cure Trout Roe has an explosive pop that excites the taste buds. Ones palette is filled with a succulent, fresh flavor that is full-bodied yet still mildly sweet with earthy undertones. Add Canterbury Cure Trout Roe to Scrambled Eggs for a lively taste infusion for breakfast or add them to a seared fish dish as a complimentary flavor.

Cold smoked with an exquisite balance of apple and oak woods, Canterbury Cure Smoked Trout Roe is an incredible taste sensation. They have an initial burst of succulent flavor that is fresh with a hint of smokiness. The pearls are firm with a translucent orange color. When you inspect them closer, you can see a deep orange ‘eye’ within each pearl. Add them to Deviled Eggs or include them with a Trout dish for an added layer of flavor.

Canterbury Cure Salmon Roe, also known as Ikura and Ketta, is a fantastically rich roe erupting with flavor. Using traditional Russian Methods to ensure quality, this Salmon Roe is harvested fresh in Alaska. Each large pearl is a striking red-orange color with a delightfully refreshing salmon flavor. Hugely popular in raw preparations, particularly sashimi, Salmon Roe is also excellent in preparations such as Sunny-Side Eggs or any recipe using Salmon as the primary protein.

The bright color, fresh scent, and uniform eggs make Canterbury Cure Premium Paddlefish Caviar one of the world’s best Caviars. Each egg has a subtle ‘pop’ when you bite into it, releasing the eggs’ light, salty flavor. Made from wild-caught Paddlefish, Canterbury Cure maintains close relationships with the fishermen who supply the Caviar to ensure it is of the highest quality. Add them to Poached Oysters or to a Baked Potato dish to elevate the flavor from good to sensational!

Great Caviar starts with great fish and Canterbury Cure makes no compromises when it comes to their Top Grade California Sturgeon Caviar. Made from farm-raised premium White Sturgeon in California, their perfectly sized eggs are salt and pepper in color with a buttery, nut-like flavor and clean finish. For an interesting treat, add White Sturgeon Caviar to a Mozzarella Grilled Cheese Sandwich or use a White Sturgeon Caviar and Crème Fraiche mix instead of mayonnaise on a Chicken Sandwich.

Canterbury Cure has premium offerings beyond high-quality Caviars, such as their Premium Smoked California White Sturgeon and Scottish Salmon. Canterbury Cure Premium Smoked Sturgeon has a sweet, smoky flavor, and is perfect for use in salads. Prepared weekly in small, artisanal batches and sliced by hand, Canterbury Cure Premium Scottish Smoked Salmon is delectable, with a light, buttery texture, and a delicate smoke flavor. Pan-frying it brings out its natural saltiness without losing its tenderness.

In addition to premium Caviars and Smoked fish, Canterbury Cure also offers the highest quality Sundried Tomatoes on the market. Imported from Turkey, their Sundried Tomatoes are made from premium vine ripened Tomatoes that are naturally sundried, giving them a sweet, slightly tart flavor. Canterbury Cure Sundried Tomatoes are perfect for use in Sauces, Salsas, and Salad dressings.

The Canterbury Cure Team is meticulous, thoughtful, and devoted to providing high-quality, premium seafood products. All of these traits become evident within the delicious Canterbury Cure product line. Whether it’s their Caviars, Smoked Salmon, or Sundried Tomatoes, you know you are buying only the best from Canterbury Cure.

 


true-north-for-web

The Sun Never Sets on the True North Empire

By: Nick Iannucci

True North Salmon is renowned for their fresh, farm-raised Atlantic Salmon, but are you aware True North Salmon is part of a larger seafood empire? They’re a division of Cooke Aquaculture, a family owned and operated seafood company with divisions all around the world. Each division of the Cooke family of companies offers excellent, distinct seafood products.

True North Salmon is synonymous with high-quality, farm-raised Atlantic Salmon. They have beautiful silvery skin with black dots over the body and head. The flesh is bright pinkish-orange and the meat is moderately firm with a large moist flake. With a light, mild, delicate flavor and soft, smooth, buttery texture, it is perfect to poach, pan-fry, grill, bake, or broil. True North Salmon has the versatility to handle it all!

Just as True North Salmon is synonymous with premium Atlantic Salmon, Cooke Aquaculture Scotland is renowned for their farm-raised Scottish Salmon. Their farms are located on the northernmost tip of Scotland by the islands of Shetland and Orkney, where strong tidal currents ensure the salmon are firm and muscular. The nice oil content makes Cooke Aquaculture Scotland’s salmon a perfect choice to be grilled, baked, poached, pan-fried or cooked en papillote.

Based in North Carolina, USA, Wanchese Fish Company has been providing a range of great tasting seafood products since 1936, and joined the Cooke family in 2015. They offer a wide range of seafood products including Amberjack, Moon Fish, Sea Mullet, Spanish Mackerel, Fluke, Walu, Shrimp and Scallops. Spanish Mackerel is an oily fish with moderate texture and dark meat that’s bursting with flavor! The high oil content means Spanish Mackerel is excellent baked, broiled, steamed, smoked, poached, or fried. Wanchese’s Fluke has white flesh with a delicate texture and mild sweet taste. A great option to be prepared pan-fried, grilled, and steamed. A real treat for your taste buds are Wanchese’s Scallops. They are sweet, succulent and perfect on the grill, sautéed, or broiled.

The newest member of the Cooke family is Icicle Seafoods. A mainstay in the Alaska fishery, Icicle Seafoods has been providing sustainable Wild Alaska seafood for nearly 50 years. They offer Wild Alaska King, Sockeye, Coho, Pink, and Keta Salmon, Sablefish (Black Cod), and Alaska Halibut. Each type of Wild Alaska Salmon has its own distinct flavor characteristics, but as a whole are gamier than their farm-raised cousins and are excellent options for grilling, broiling, sautéing, baking, poaching, steaming and smoking. Sablefish has a succulent, buttery taste with tender flesh. Its high oil content makes it great smoked as it won’t lose any of its flavor in the process. Alaska Halibut has a mild, sweet taste with large flakes. It tastes great prepared baked, broiled, grilled, poached, and sautéed.

Culmárex Group is located in Spain and specializes in farm-raised Seabass and Seabream (Dorade). The natural Mediterranean currents ensure their fish are healthy and tasty. Culmárex Seabass has a mild, subtle flavor with a buttery texture and is great prepared grilled, baked, broiled or pan-seared. Culmárex Seabream, or Dorade if you prefer, has a succulent, white flesh and is ideal for grilling, baking, and frying.

Salmones Cupquelan is based in Chile and offers a full range of fresh and frozen Salmon and Trout products. Their farms are located in the Cupquelan Fjord, which is fed by glaciers and are surrounded by rainforests – providing a pristine environment to raise premium quality fish. Their Trout has a delicate, almost nutty flavor and is great pan-fried, baked, and grilled.

True North Salmon is part of a seafood empire that provides premium aquaculture salmon and much, much more! Cooke Aquaculture and its wild fishery sister companies are a truly global seafood family business priding itself on providing a variety of delicious, high-quality seafood products from all their divisions.

For more information about Cooke Aquaculture, visit: cookeaqua.com and cookefarms.ca.


Kampachi

Delicious, Versatile, and Fresh: Hawaiian Kampachi

By: Nick Iannucci

From the clear, clean waters of Kona, Hawaii comes a premium grade fish known as Hawaiian Kampachi™ provided to you exclusively by Blue Ocean Mariculture.

Praised for its sweet flavor, rich taste, and firm, crisp texture, Hawaiian Kampachi™ can be prepared in a wide variety of ways. Additionally, every bit of the fish can be used so there is no waste. Hawaiian Kampachi™ cuts easily and efficiently, with few bones and a small bloodline. The crisp texture and clean taste make it a favorite for sashimi, ceviche, and poke dishes. It cooks quickly in its natural oils and is superb with a wide variety of simple and complex flavors and treatments. With a high fat content, Hawaiian Kampachi™ is a tender, juicy, and flavorful fish that provides a truly substantial main course or an exciting appetizer.

When you cook Hawaiian Kampachi™, the meat has a very nice flake and remains moist. Different cuts lend themselves better to certain cooking preparations than others: Whole Hawaiian Kampachi™ lends itself to roasting, poaching, and steaming preparations while collar cut is best for roasting and frying. Both skin-on whole fillets and belly fillets are great for sashimi, grilling, and pan-searing, with whole fillets also being great for steaming and belly fillets excellent for ceviche. No matter the cut or cooking preparation, Hawaiian Kampachi™ will leave your patron’s taste buds in awe.

In addition to its fabulous taste and versatility in the kitchen, Hawaiian Kampachi™ is also an excellent lean protein source. It has a near perfect mixture of heart-healthy Omega-3 fatty acids and Omega-6, making it an excellent healthy-choice menu option.

Hawaiian Kampachi™ are raised using the most sustainable, environmentally-friendly production methods available. The fish are hatched from locally caught brood fish and reared in the clear, offshore waters of Kona. The grow-out site is located in deep, open ocean conditions to minimize the impact on water quality and maximize fish health. In fact, this product of the USA practices sustainable production methods with State of Hawaii and EPA oversight. The fish also benefit from very low stocking densities which promote greater health among their stock. All feed used by Blue Ocean are from well-managed fisheries certified sustainable by one or more industry groups.

Blue Ocean Mariculture provides a consistent and reliable supply of fresh Hawaiian Kampachi™, delivering it twice weekly throughout Hawaii and the U.S. mainland. The fish is available year-round, harvested to order, and a rapid chilling process is used to ensure the freshest product from the water to your plate. In addition to being on the menus of top restaurants across the U.S., the fish has been featured at James Beard Foundation Dinners around the country and is showcased annually at the Hawaiian Food & Wine Festival.

With its sweet, rich flavor and firm, crisp texture Hawaiian Kampachi is a delicious fish ready made for your menu. Perfect for all seasons, perfect for every culinary style, and perfect for all cuisines, Blue Ocean Mariculture Hawaiian Kampachi™ is a delectable fish that will have your patrons coming back for more. For more information, visit www.bofish.com


 

Fans of delicious seafood rejoice! From beautiful cosmo-tropical waters come delectable, versatile octopus! Rapidly rising in popularity, octopus is becoming a must-have on menus, and White Seas is ready to offer you the best quality octopus you can find.

White Seas Octopus (Octopus Vulgaris) has a delicate, slightly sweet, briny taste. Their edible flesh is usually purple-black when raw, but cooks to a nice white color. Their sweet meat is very firm, but under the proper cooking conditions will become tender. The natural conditions where the octopus live – rocky bottom close to shore that evolves to vast sand plains – plus the abundance of crab and shrimp to feed on, gives White Seas Octopus a superior taste and quality.

“I really like the White Seas Octopus as it comes in good portion size,” says Chef Evan, Sous Chef at Kanella in Philadelphia. “It’s always tender when cooked properly. We like to poach it in a red wine sauce offering a wonderful texture and flavor.”

Octopus makes an excellent addition to any menu featuring Asian, Mediterranean, South American, and Caribbean cuisines. In many parts of the world cooking octopus is nothing new. Octopus is a regular staple for multiple cuisines and has been for years. A long time sushi favorite, it is now also being used creatively in dishes such as octopus terrine, octopus confit, octopus risotto, and octopus with pasta. It can also be added in salads, stews, or with potatoes. The most popular way to cook octopus is on the grill where the searing flames bring out the flavor of the meat. Grilling octopus adds a rich, smoky flavor that pairs well with grilled asparagus or squash.
Octopus is also a very nutritious seafood option. It is a good source of twelve different vitamins and minerals. In each 3 oz. serving of octopus you are consuming more than 10% daily value (DV) of twelve essential nutrients you need daily. Octopus is also a lean protein source that is low in fat and contains as much protein as a 3 oz. serving of chicken.

White Seas Octopus is harvested in the pristine cosmo-tropical waters. Processing plants are located in Portugal and Spain. The plants’ close proximity to fishing grounds and unloading ports ensures a very fresh product. Additionally, the European Union imposes strict sanitary regulations that are applied from vessel to processing plant. Using “shelter traps” (pots) targets mature individuals with virtually no by-catch and minimal environmental impact. These pots are designed to trick the octopus into hiding within the pot. White Seas Octopus is available fresh or IQF frozen for the best possible taste, freshness, and texture. It comes in 2-4, 4-6 lbs., 6-8 lbs., and 8+ lbs. sizes. Excellent management of the fishery allows octopus to be harvested year around, ensuring a steady and continuous supply to market.

Octopus is a healthy and tasty seafood option that continues to grow in popularity. White Seas provides the finest octopus on the market. The exquisite conditions the octopus lives in, plus the meticulous care that is taken from harvest to process, ensures that every octopus from White Seas is of the highest quality. Samuels and Son Seafood is the exclusive distributor of delicious White Seas Octopus. Ask your sales rep for availability.

 


 

Alaska Seafood:

Fresh, Savory, Versatile, and Sustainable

By Nick Iannucci

When you think about Alaska Seafood, images of pristine waters, healthy fresh fish, and large, luscious crabs come to mind. Alaska Seafood has become synonymous with high-quality, healthy seafood options. With Alaska salmon season in full-swing, now is the perfect time to fantasize about what your next Alaska Seafood meal will be.

One of the first items to come to mind is salmon. And the king of salmon is the Chinook, or King Salmon. Wild King Salmon is the pinnacle of elegance and class within the salmon world. The rich translucent red meat has a firm texture and is delicate to the touch. Wild King Salmon have a rich, succulent, buttery flavor. They are extremely versatile in the kitchen, holding up well to a variety of different cooking techniques – pan fried, steamed, grilled, smoked, roasted, etc.

Of course, with Alaska Salmon it’s not all about the king. Wild Alaska Sockeye Salmon has deep red meat and is a mouth wateringly full-flavored fish with a high fat content, which adds to its deliciousness. Coho Salmon, also called Silver, has orange-red flesh that is firm and meaty. Their medium oil content lends them a refreshingly delicate flavor and are perfect for poaching. Keta Salmon, also called Chum or Silverbrite, are a firm textured fish with a mild flavor. It has traditionally been an excellent smoked fish, but recently it has been gaining notoriety as a fresh fish. Pink Salmon has, you guessed it, rosy-pink meat. The texture of the meat varies from soft to medium and it has a mild, delicate flavor and is great for roasting or grilling.

Wild Alaska Seafood goes beyond salmon. Sablefish (Black Cod) is rich in oil and has a succulent flavor making it perfect for grilling, smoking, or pan-frying. Alaska Cod is outstanding and famous in its own right. Alaska Cod has a sweet flavor and can hold its own in most cooking environments, including being roasted, poached, steamed, sautéed, or deep-fried. Alaska Rockfish is a glorious fish; excellent sautéed, roasted, broiled, or grilled.

No conversation about Alaska seafood would be complete without mentioning crab. Wild Alaska Snow Crab is a unique taste experience with a sweet, delicate flavor. With snowy-white meat and a tender texture, Wild Alaska Snow Crab is simply elegant. The Dungeness Crab from Alaska are the largest and most flavorful Dungeness’ in the world. With tender, flaky white meat, they are packed with a distinct sweet flavor. But the big crab on the block is

Wild Alaska King Crab. With an average weight between 6 – 10 lbs., Alaska King Crabs are the largest and most impressive crabs caught in the world. Don’t let their size and appearance fool you – their meat is tender and packed with a rich, sweet flavor.

A large portion of Alaska Seafood is certified sustainable by the Marine Stewardship Council (MSC), including a great deal of the wild salmon harvested in Alaska. MSC is an international non-profit organization that works with scientists, fisheries, seafood producers, and brands to promote sustainable fishing. They set and maintain credible standards for sustainable wild fishing and seafood traceability.

In addition to the MSC certification, the majority of Wild Alaska Seafood is certified by the Alaska Responsible Fisheries Management (RFM) program. This model is based on the Food and Agriculture Organization of the United Nations (FAO) and assessments are performed against an internationally-agreed set of principles for responsible fisheries management.

In addition to fresh seafood, almost all species of Alaska Seafood are widely available year round thanks to advances in flash-freezing technology. Rapidly frozen just after harvest, frozen Alaska Seafood offers premium quality in a convenient, year round form with great taste and texture.

With a pristine environment, sustainability efforts, and seafood with an unparalleled taste, Alaska has earned its reputation for having some of the best wild seafood in the world.


 

 

Regal Springs for Web

Regal Springs Tilapia – Rich Flavor with a Pure Clean Taste 

By: Joe Ciminera 

Tilapia is a seafood item that seems to grow in popularity every year, rendering the market saturated with the tender fish. So, what separates Regal Springs Tilapia from the rest?

Regal Springs Tilapia has a rich flavor that customers cannot get enough of. The pure and clean taste of the fish makes it easy to pair with a wide array of sauces and accoutrements to enhance the great flavor. Of course, salt, pepper and olive oil is really all that’s needed for such a flavorful fish. The flavor of a fish is the result of the environment of where it is raised and the quality of feed. As a farm raised Tilapia, Regal Springs can ensure their fish are only eating high quality feed. Regal Springs produce their own feed to ensure absolute quality. The fish have an advantage over fish in the wild because they only eat the nutritious floating vegetable based foods.

This controlled diet allows them to grow healthy and strong. Since Regal Springs Tilapia are raised in large floating lake nets, the fish do not eat algae, mud or waste at the bottoms of shallow ponds. The importance of keeping the fish from feeding on the bottom of the pens is crucial for taste. As they only feed in the water channel, the fish maintain a clean taste.

While the fish feed is essential for taste and health, so is the water. With facilities in Indonesia, Honduras and Mexico, Regal Springs makes a concentrated effort to maintain the environment at every step of their operation, and as they rely on pristine water to raise healthy Tilapia, it is paramount they keep the water pure. Regal Springs educates all employees as well as members of the community who are interested in learning about the importance of environmental preservation.

To ensure perfect water quality Regal Springs has invested in water monitoring stations and laboratories directly at the lakes where the fish are raised. Regal Springs utilizes less than 1% of the lake surface area and constantly monitor the water in which the Tilapia swim.

Regal Springs has received British Retail Council (BRC), Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP) Certification making them one of the most sustainable farmed fish operations in the world.

Regal Springs boasts a “zero-waste policy” where after processing, all of the remaining parts of the fish are used. Scales from the fish are used in cosmetic manufacturing; the fish oil is extracted and used in animal feed and bio-diesel fuel, and the trimming and innards are transformed into natural compost and given out to local farmers.

The sense of community and pride creates a workforce at Regal Springs that go to great lengths to produce a product that is pristine, flavorful and sustainable.

 


 

Cobia for web

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. Theonly 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.

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.

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.