Most of us probably agree that the wild salmon fisheries of the Pacific Northwest are well managed and sustainable. However, Alaska, Canada, Oregon and Washington all release Pacific salmon (Oncorhynchus spp.) into the wild as part of their management programs (Japan and Russia are also in the hatchery salmon game) and questions about these “hatchery fish” are growing. What are …
The 2015 annual SeaWeb Sustainable Seafood Summit kicked off on February 9 in New Orleans. This yearly event brings a wide variety of people together to discuss the various issues that impact seafood, both farmed and wild. Our Vice President of Strategic Purchasing and Responsible Sourcing Logan Kock and our Marketing Manager Mary Smith both attended the event. This year’s …
January is a great month to feature citrus on your menu. As you might guess, we’d love to see you pairing it with seafood! Whether you’re juicing, zesting, supreming, pickling, candying or otherwise working with citrus in your kitchen now, here are some ideas for highlighting fish and shellfish. Tangerines Whether you’re looking to add a hot or cold citrus …
We thought we’d share this great collection of seafood focused food holidays that our friends over at Seafood International put together. You can grab the whole list here, or keep reading for a few of our favorites. Start the year with soup! That’s right, January 21 is National Clam Chowder Day. We love clam chowder, and its a best seller …
Every year (for the last 15) the Culinary Experts at McCormick put together a list identifying top trends, insights and ingredients driving the future of flavor. Here are some of their insightful predictions for what we’ll be seeing on menus come 2015. Sour Salt, anyone? According to McCormicks, “combining coarse salt with surprising sours like pickled ginger, sour cherry, dried …
One way to keep your case looking fresh and appealing is to spend a few moments every day seeing it from the customer’s standpoint. Getting out in front of your case and seeing it how a customer sees it is a great way to keep your fish and shellfish looking delectable throughout the day (especially after busy periods). Make it …
With the busiest month of the year underway, we have a quick suggestion for your menu (and yes, it does feature king crab legs)! We’re talking about Tracy’s King Crab Bisque – direct from Juneau, Alaska! This is a unique, handcrafted soup option that’s perfect for this busy month (and beyond). Tracy’s crew has been making their delicious King Crab Bisque for happy …
Executive Chef of Park Hyatt Aviara Resort Chef Pierre Albaladejo has long felt a connection not just to food, but to the food the ocean provides us. A native of Dax, a village in Southwestern France, he spent his childhood vacations in coastal Charente-Maritime, where his uncle had an old style pastry shop and his aunt’s family was in the …
As a founding member of Sea Pact, we’re excited to announce the recipients of our third round of grants! The Fall 2014 grant recipients are the University of North Texas (UNT), for a research project utilizing probiotics as an alternative to antibiotics for improving growth and survival in marine finfish aquaculture, and WWF Chile’s Aquaculture Improvement Project to transition the Chilean …
We’ve been keeping a balanced conversation about seafood fraud alive here on the Blog, and recently worked to stop the State of California from implementing new seafood labeling laws – not because we don’t think seafood fraud is a problem, but because we think it’s a problem best handled by implementing laws that already exist. However, all the negative press about …