Executive Chef Peter Edwards

smseafoodFeatured Chefs

Executive Chef Peter Edwards’ lifelong appreciation of seafood began early. Growing up in Australia, he spent a lot of time fishing – off reefs and boats, beach fishing and crabbing. “I remember my dad using a screwdriver to pry open an oyster off one of the beaches when we lived in Sydney and saying, ‘now just swallow it whole and …

How Green is your Restaurant?

smseafoodSustainability

As an ISO 14001 Certified company we show our commitment to the environment in a variety of ways. ISO 14001 recognizes that standards throughout our entire operation help continually reduce our environmental impact. Although responsible sourcing is a key component of our approach, our commitment extends to all our departments. We focus on a variety of approaches – we’re always …

Executive Chef Walter Mayen

smseafoodFeatured Chefs

Chef Walter Mayen knows first hand what it means to “work your way up”. 13 years ago he started as a cook at Mastro’s Steakhouse in Beverly Hills and is still there today – although he’s climbed the kitchen ladder about as far as it goes. Growing up in the kitchen, trailing his mother around until she thought he was …

Understanding Customers and Selling More Seafood

smseafoodIndustry News

A new study by Constellation Brands research about different types of wine consumers had some interesting ideas that we think can easily apply to how you choose the seafood you’re offering your customers. This article on Beveragedaily.com outlines this 6 categories as: Engaged Newcomers Everyday Loyalists Price Driven Overwhelmed Image Seekers Enthusiasts What does that have to do with your …

Alaska Cod: A Sustainable Option at a Great Price

smseafoodSustainability

We’re now offering a great new Alaska cod option perfect for a variety of menu options at an unbeatable price! And it’s not just a good deal – it comes with a great story. Village Cove Alaska Cod (COD281) is “pot caught” which is good for the ocean and even better for the quality of the fish!  The cod are …

Talk about a Crabby Baby!

smseafoodSustainability

We just heard from our friends at the Alaska King Crab Research, Rehabilitation and Biology Program that Kodiak red king crab have been successfully reared at the Alutiiq Pride Shellfish Hatchery for release experiments! According to this month’s News Flash, “AKCRRAB researchers reared red king crab larvae at the Alutiiq Pride Shellfish hatchery this spring. The goals of the rearing season were to produce …

Beyond Brisket: Pass the Smoked Fish!

smseafoodIndustry News, Special Announcement

Smoked meats are big business for restaurants – and as summer approaches,now is the right time to think about adding some smoked items to your menu! But, we’d like to encourage you to think beyond ribs and chicken and add some smoked seafood to the mix. Feel like smoking your own?  You’re in good company!  Nation’s Restaurant News writes: At the two …

Executive Chef Warren Cordoba

smseafoodFeatured Chefs

Chef Warren Cordoba spent much of his youth roaming his grandfather’s farm in the heart of coffee country, San Luis St. Domingo Heredia, Costa Rica.  It’s no wonder that he brings a sense of adventure tempered by a bit of nostalgia to his current menu at the Six Seven Restaurant at The Edgewater Hotel in Seattle. “When I was growing …

Ross Sea Antarctic Toothfish receives MSC Certification

smseafoodIndustry News, Sustainability

The Marine Stewardship Council (MSC) recently announced that the Ross Sea Antarctic toothfish (Dissostichus mawsoni) longline fishery has been awarded Marine Stewardship Council (MSC) certification. This follows a rigorous, independent assessment against the MSC standard for sustainable and well-managed fisheries. The Ross Sea is part of the Southern Ocean and is located between Victoria Land and Marie Byrd Land, Antarctica. …