Hello my name is Davis Denick, chef for Samuels & Son Seafood. I am a graduate of the Culinary Institute of America - Hyde Park and have spent most of my professional career cooking the seafood-centric cuisine of Miami and the Florida Keys for Noble House Hotels. I was based out of the Resort at Little Palm Island working with a menu that was developed in consultation with Albert Roux. During the season, I was lucky to catch a few hours of sleep out of the kitchen and during off-season, I traveled across the country to open seafood restaurants at other Noble House resorts. Most recently I've been working in Philadelphia for Garces Restaurant Group. As chef for Samuels & Son Seafood, I hope to share with you my passion for fresh, innovative and robustly flavored cuisine.

We have developed this position and our newly outfitted test kitchen to offer a greater service to our customers by offering a space and forum that further explores creative preparations for our products. We will be testing and developing recipes for our newest, more unusual and potentially profitable products and posting those recipes here.

We are also proud to open our doors to you and take the time to test any recipes or address any questions you may have without investing your own time or expense. Samuels & Son Seafood test kitchen and facility are always open to our customers and I look forward to meeting you and taking on new challenges.

Please stop by, enjoy a tour of our facility and take advantage of all the services we are happy to provide to our customers.

Hiramasa Marinade
• 5 Hiramasa Portions
• 7oz Sake
• 1/2oz Yuzu
• 2.5oz Red Miso
• 3oz Mirin
Blend all ingredients until miso is smooth
and marinade Hiramasa for about 3 hours.

Miso Dressing
• 2.25oz Red Miso
• 4oz Orange Juice
• 2.75oz White Wine Vinegar
• 1/4oz Yuzu
• 1.75oz Mirin
• 10.5oz Canola Oil
• Salt & Pepper to taste
Combine all liquid ingredients except oil in a blender with miso. At low speed blend together & slowly add oil until dressing emulsifies. This is not a stable emulsion and will separate overnight but flavor will not be affected. Spin dressing with a blender or whisk prior to service if separated.

Sake Pickle Brine
• 8.75oz Red Wine Vinegar
• 1.75oz Sake
• 1.75oz Brown Sugar
• 1-2 Large Onions Sliced Thin
• 1/2oz Soy Sauce
• 3/4oz Salt
Combine all ingredients except onion and bring to a boil. Allow pickle to cool to room temperature. Soak onion in brine overnight or vacuum seal with brine to pickle. Only a small amount of brine is needed if vacuum sealing.

Avocado Pannacotta
• 2 Hass Avocados medium size
• 3g Agar Agar Powder or Flakes
• 8.75oz Cream
• Lemon to taste
• Salt to taste
Heat cream and agar agar to a boil and place in a blender. Separate the flesh of the avocados into the blender and season with salt. After blending avocado mixture at low speed add a small squeeze of lemon and pass through a chinois. Scoop pannacotta mixture equally into 5 four ounce plastic or foil cups and top with plastic or parchment to reduce oxidation. Refrigerate to set approximately 2 hours.

Plating
• 5 Marinated Hiramasa Portions
• 2 Young Fennel Bulbs
• 2 Cara Cara Oranges
• Pickled Onions
• Basil to taste
• 5 Avocado Pannacotta
Unmold pannacottas onto plate. Shave fennel thin and segment oranges. In a mixing bowl mix fennel (2 parts), orange segments (1 part), pickled onions (1 part)and basil chiffonade (1/2 part and can be mixed with fresh shiso if available). Dress slaw with miso dressing and season to taste. Build up slaw next to the avocado pannacotta and lean seared Hiramasa on the salad. Yield is 5 plates.

Hiramasa Kingfish from Cleanseas is the true king of Yellowtail, long prized by the Japanese as one of the great sashimi fish. A natural inhabitant to the waters of Southern Australia, the Yellowtail Kingfish (Seriola Lalandi) is variously known around the world as Amberjack, Gelbschwarz, Magiatiko, Cheruteiro and Lechas. In Japan, where it is known as the Hiramasa, it is regarded as one of the finest sashimi fish. The pale pink flesh and sweet, rich flavor make the Yellowtail Kingfish popular with both Japanese and Western gourmets.

Cleanseas call the farmed Yellowtail Kingfish by its Japanese name Hiramasa – differentiating it from the wild fish. The Hiramasa Kingfish farmed by Cleanseas is genuinely superior to the wild, with a higher fat content, cleaner flavor and firmer texture making it more versatile, consistent and delicious.

Farmed to the highest environmental standards, the Hiramasa Kingfish is truly the world’s best. Available year-round, they are produced from a wild brood stock.

Hatchery raised fingerlings are grown in an open water, low stress environment. The use of natural feeds, minimal stocking densities and site fallowing practices delivers a fish which is totally sustainable using the world’s best practices.

Cuts available from Samuels include Whole Fillet (best for roasting, poaching and steaming), Shoulder Portion (best for sashimi and grilling), Tail Fillet (best for sushi-maki, tartare, deep frying and pan frying), and many more! Whole Kingfish is also available. Contact your Samuels sales representative for more information!