June 2015 A Samuels and Son Seafood MagazineA Samuels and Son Seafood Magazine

FISH TALESFISHFISHFISH FISH ™

TALESTALESTALESTALESTasting … Makes The Difference!

In this Issue:Don’s Salads - from Grains,

Pasta to Seafood - Taste the Difference

Chef Ian KnoxEducates Youth on Fish and Cooking

Paradise Shrimp - An Endless Paradise of Taste

Raw Bar to Sushi Pyramids, Caterers go Beyond Surf and TurfPhoto by: Josiah Andrews

SamuelsandSonSeafood.com

Edward ODonnellEditor in ChiefAdvertising Sales

Joseph LasprogataCreative Editor

Donna D’AngeloAssisting Editor

Joe CimineraHead Writer

William BradfordStaff Writer

PhotographyTina ToalJosiah Andrews

Chef Davis DenickLead Chef

Advisory CommitteePaul HowardNick AnastasiLisa Tiscavitch

FISH TALESFISH TALESFISH TALESFISH TALESMagazine

Spotlight

Summer is the time for outdoor events, dining under the stars and of course, weddings. All of these catered events would not be complete without incredible seafood options, and featured below are some of the region’s best caterers, especially when it comes to seafood!

For customers who are looking for variety with their event, Feast Your Eyes Catering is the perfect option for weddings, business functions or special events. Offering the widest collection of culinary possibili-ties in the Philadelphia region, Feast Your Eyes can do everything needed from a backyard cookout to a special elegant evening. Featuring fresh and succu-lent seafood selections, Feast Your Eyes specializes in dinner stations themed to your taste. The Asian Spice Station features delicious Sake Glazed Salmon, the Summer at the Shore Station boasts Pan Seared Crab Cakes, and if Italian is your taste, the mouthwatering Orecchiette made with plump Shrimp can’t be missed at the Northern Italy Station.

When it comes to weddings in the City of Brotherly Love, Cescaphe Event Group is the new standard. Founded by food industry leader Joe Volpe in 2003, Cescaphe caters to the specific needs of their clients with five scenic venues, and they go to great lengths to make sure the décor, service and above all, the food, is perfect on that special day. Cescaphe’s famous “Cocktail Hour and a Half” features a raw bar stocked with Jumbo Shrimp, Little Neck Clams, Blue Point Oysters and Crab Claws. For dinner, Cescaphe offers a wide variety to satisfy any taste. Flavorful Chilean Sea Bass, Roasted Grouper, perfectly grilled Mahi Mahi and fresh Twin Lobster Tails are only a few of the numerous seafood options available.

While Philadelphia has some great catering options, so does the Western part of the state, and at the forefront of Pittsburgh catering is Common Plea Catering. Offering a great selection of options and catering services for all events from business break-fasts to sophisticated catered dinners, Common Plea provides an unmatched bounty of Seafood for any event. Featuring Mini Crab Cakes, savory Scallops

wrapped in bacon, Spicy Ginger Glazed Tuna along with outstanding Herb and Parmesan Crusted Salmon, Broiled Lump Crab Cakes and a moist and flaky Pan Seared Halibut truly makes Common Plea a seafood lover’s caterer.

Windows Catering, servicing the Washington D.C. area, is a wonderful caterer often chosen by athletes, musicians and presidents. World-renowned Chef Henry Dinardo and his wife Carol, a former public relations executive at The Watergate Hotel, began Windows Catering in 1987 to coincide with the nationally recognized Windows Restaurant. Offering services for corporate functions, weddings and special events, it is the high quality food that separates Windows from the pack. Their Lobster Grilled Cheese is one of the most raved about hors d’oeuvres in D.C. while the signature Crab Cake is also a popular appetizer. Windows plated entrées feature grilled Maryland Rockfish and Pan Seared Maine Diver Scallops along with incredible Wild Alaska Halibut.

There is no shortage of caterers in New York City, but one stands apart from the rest. Focusing on high quality, sustainable food, NYU Catering - Top of the Square Catering has become New York City’s premier catering option for excellent and sustain-able seafood. With menus that contain sustainably harvested Roasted Shrimp, Maryland Crab Cakes and sustainably raised Pan Seared Salmon, Top of the Square has been able to seamlessly combine delicious food with environmental consciousness. A highlight of any Top of the Square event is their fresh Sushi hors d’oeuvres made with all sustainable seafood products. From large events to intimate gatherings, Top of the Square catering can provide all of the makings of a special evening.

Please visit www.feastyoureyescatering.com, www.cescaphe.com, www.catering.com, www.commonplea-catering.com and www.topofthesquarecatering.com for more information.

Follow us online @SamuelsSeafood

Congratulations to our Employee of the Month Jessica Kain! Jessica is a skilled and devoted Senior Analyst who stepped up when the accounting department was short staffed, and is always willing to help out wherever needed. Jessica is currently helping to train new colleagues as well as supporting all departments with custom reporting and analysis. Great job, Jessica!

Employee of the Month

By: Joe Ciminera

From Raw Bar to Sushi Pyramids, Caterers go Beyond Surf and Turf

During a recent visit to Springville Elementary School in New Jersey world renowned chef Ian Knox taught students about the numer-ous health benefits of eating seafood. Chef Knox is the Executive Chef at Blair House, and he works closely with Michelle Obama to educate America’s youth about healthy eating habits. Chef Knox prepared some unique dishes for the adventurous-eating students while he fielded questions. Monterey Bay Aquarium, the author-ity on sustainable seafood, the Marine Stewardship Council, which

promotes sustainable fishing practices, and Wild Alaska Seafood provided educational gifts for the children who attended the assem-bly. Samuel’s sales representative Joe Buonadonna was on hand to talk about different types of fish, sustainable seafood, and to show off some of Samuels most unique prod-ucts. For many students it was their first encounter with seafood and one that proved to be a positive and wonderful experience.

It’s no secret everyone loves salads, but if you’ve never tried Don’s homemade collection of salads, created with premium ingredients, you just haven’t tried salad!

Whether it’s the popular Edamame Corn Salad with Sun Dried Toma-toes in light vinaigrette dressing paired with baked Halibut, spicy Black Bean Salad to go with Tilapia, tangy Cole Slaw served up with fried Shrimp or the Bar-B-Q staple of Potato Salad with a healthy Salmon burger, Don’s Salads has something for everyone.

Don Skloff started Don’s Salads in 1970, preparing fresh salads in the kitchen of his home. It was then that Don vowed he would never sell a product he wouldn’t eat himself. 45 years later with his son Victor at the helm, Don’s legacy lives on.

With a focus on preparation, the Salads bearing Don’s name are prepared in small batches using only the highest quality, often locally sourced ingredients available. All products are packed by hand in a temperature controlled facility and 90% of orders are distributed within 24 hours thanks to the sheer efficiency of the staff.

Ranging from classic Tuna Salad made with mayonnaise and crisp celery to Deluxe Shrimp Salad with plump Shrimp, zesty mayon-naise and a blend of spices, to outstanding clean label cream cheese just waiting to be spread on a bagel and topped with Smoked Salmon, Don’s Salads can be served as an exceptional standalone dish or a premium jumping off point for creative chefs.

One of the most popular applications for Don’s Artichoke Asiago Dip is adding succulent Crabmeat to make it a cheesy and delicious Artichoke Asiago Crab Dip. For a unique menu item, Don’s Broccoli Rabe makes a great base for seared Scallops, and their always fresh Pico De Gallo is a must have for Fish Tacos. These are just a few examples of how Don’s products can bring any dish to the next level.

Don’s also just rolled out a new brand, Melanie’s Medleys, featuring healthy artisan grains mixed with tasty ingredients such as cinna-mon, coconut and fruit. Currently offered in four varieties, clean-label Melanie’s Medleys, named after Don’s granddaughter, are

perfect for a healthy breakfast or an anytime snack.

Don’s Salads are USDA and FDA certified, as well as earning a level 2 certification from Safe Quality Food (SQF) program which ensures the highest possible standards in food quality are met and upheld throughout the manufacturing process. Don’s is also military certified, meaning their products are inspected bi-annually by the United States Army to make certain they meet a very strict sanita-tion code so they can be served on military bases.

In business for 45 years, Don’s Salads continue to stick to the recipes and methods that made them a sensation while innovating new salad creations that Don himself would be proud of…even if they are being created in a much larger kitchen than the one it all started in.

Please visit www.donssalads.com for more information!

In The News... by: Joe Ciminera

By: Joe Ciminera Don’s Salads – Innovative and Consistent

Salad Creations

Melanie’s Medleys

Wild Rice Medley

Chef Ian Knox Educates Youth on Seafood

From Left, Whole Foods Rep, Chef Ian Knox, Samuels Seafood; Joe Buonadonna

Shrimp is the most consumed Seafood in North America, and some-thing that all consumers expect to see when they’re in the super-market or sitting down at a restaurant. The only thing they want more than Shrimp is quality Shrimp, and Paradise Shrimp offers just that.

Paradise Shrimp are wild caught in the pristine waters of the Pacific Ocean. The Shrimp are able to grow and thrive in the ocean which affords them plenty of room for physical activity which in turn gives them the plump and firm texture that Shrimp connoisseurs love. The idyllic, warm and nutrient-rich currents offer the perfect environment for nurturing healthy Shrimp. Paradise Shrimp have a buttery, sweet and natural taste with a clean finish making them a premium product.

In 2007, a contingent of nearly 100 boat owners set out to source only the highest quality and most delicious Shrimp in the world. With that, Paradise Shrimp was born. The Paradise Shrimp fleet has blossomed to over 400 boats, and their vision to catch high quality, fresh and delicious Shrimp has become a reality. Supplying the market with certified all-natural Shrimp year round has become the main objective of Paradise Shrimp and through dedication and diligence they have been able to do so.

Patience factors into the ability to produce exceptional Shrimp. Paradise Shrimp fishermen respect the shrimping off-season to allow reproduction and development. This helps the Shrimp to achieve the perfect size and flavor for when the season opens.

All-natural, preservative free Paradise Shrimp are a very healthy option. Paradise Shrimp are packed with protein, antioxidants and vitamins, all while being low in fat, calories and cholesterol. Shrimp make the perfect dish for the summer when customers are looking for lighter fare on their lunch and dinner plates.

Aside from providing only fresh and quality Shrimp, Paradise Shrimp has also set new standards in shrimping. Always considerate of Mother Nature, Paradise Shrimp goes to great lengths to leave a minimal footprint on the environment during production. Their

fleet has been certified Sustainable by the Flota Limpia (Clean Fleet) Certificate. The certification is only earned by fleets of vessels that meet standards when it comes to waste management, training all crew members on environmental regulations, maintenance of fishing docks, recycling boat waste and removal of sunken boats from docks.

Paradise Shrimp are responsibly trawl-caught using eco-friendly nets that are equipped with turtle excluding devises and a wide mesh that does not catch smaller fish. The nets also incorporate a hydraulic design which lessens drag on the boat motors to conserve fuel to make them a truly green fleet. Once the Shrimp are caught, they are sorted into the P. Stylirostris (Diamond Blue), P. Vannamei (Diamond White) or P. Californiensis (Diamond Gold) species to ensure the customer always has a fresh, consistent and delicious product.

The applications for mouthwatering Paradise Shrimp are endless. They can be served and enjoyed in a simple Shrimp cocktail, but they also lend themselves to more unique preparations. Paradise Shrimp are terrific as an entrée, in soups or stews, tossed in pasta, loaded into tacos or quesadillas, or served alongside other fresh and favorite seafood items.

Paradise Shrimp

By: Joe Ciminera

While Sunday Brunch is certainly difficult, we can be thankful that Don’s Salads is here to help!

Working as a young cook at a New Jersey Inn, I learned to hate brunch, and especially brunch buffets. The particular restaurant I worked in was “known for their brunch”, and Sundays usually did see good business, but I thought it was odd that so much labor went into one five-hour service. As I rose through the ranks in other kitch-ens, I saw a similar pattern and really couldn’t understand why so much work and labor expense went into a single service a week. At the Inn we would have to bring another person in on Thursdays to begin prepping for the Sunday brunch which was mostly frequented by retirees from a senior living community down the road.

This was a great opportunity to utilize some product that needed to

be sold, but even in using existing inventory, I didn’t see the benefit of creating a unique menu for a single service in a restaurant attended by diners who weren’t looking for anything too fancy. Sure, if you can charge $30-50 a head then let’s have fun and get creative, but most of the smaller independent community restau-rants can only get $15-25 per customer, so they really need to turn a lot of seats to see a profit.

So, how can we satisfy our customer’s mystical need for a buffet service on Sunday and still manage to add a few shekels to the coffers? This is where Don’s Salads come in. Utilizing a combination of existing inventory and value added product such as Don’s Salads to round out your buffet can help cut down on prep time and labor cost, while increasing profits. Above are some ideas for padding your menu with value added product from Don’s Salads.

Chefs

Chef Davis Denick

CornerCorner

Questions or Comments? Chef Davis will be happy to assist. 800-580-5810 x6555davis@SamuelsandSonSeafood.com

by Chef Davis Denick

Photo by: Tina Toal

Brunch is Certainly a Challenge, Don’s Salads is Here to Help!

Clockwise from Center Image: Bruchetta Topped Hummus with Samuels Blu Crabmeat & Pita Crisps, • Jerk Spiced Paradise Shrimp with Spicy Black Bean Salad & Cornbread Croutons, Deluxe Shrimp Salad Sliders on Soft Rolls with Sweet Pickles & Arugula, Artichoke & Asiago Dip with Acme Smoked Whitefish & Pickled Onions, Crispy Pulled Chicken with Red & Green Lentil Salad, Cumin Spiced Grilled True North Salmon with Mediterranean Quinoa Salad and Crumbled Feta Cheese, Seven Grain Salad with Grilled Asparagus, Peppers & Portabella Mushrooms.

Photo by: Josiah Andrews

Just in time for one of the most highly anticipated Wild Alaska Salmon seasons in recent history, several Wild Alaska Salmon processors are in talks with Marine Stewardship Council (MSC) to rejoin the world famous responsible fishing program.

The Alaska Salmon fisheries and MSC have a long and groundbreak-ing relationship as Alaska fisheries were one of the first to be certified by the MSC in 2000. Since then, the Wild Alaska Salmon fisheries were recertified in 2007 and again in 2013. Shortly after, Wild Alaska Salmon fisheries developed their own program, the Responsible Fisheries Management (RFM) program which was backed by the Alaska Seafood Marketing Institute (ASMI). ASMI and the RFM developed a thorough third party certification program to further ensure responsible fishing consistent with Alaska law, the only state that has sustainability written into its constitution.

This past April, a group of eight Wild Alaska Salmon processors made news when they announced they were in talks to return to the MSC program. “We recognize different markets have different preferences for certification, which is why we look forward to offering choice,” said Barry Collier, president and CEO of Peter Pan Seafoods in an interview with the Alaska Dispatch News. Peter Pan Seafoods is one of the major processors of Wild Alaska Seafood in favor of reunification with the MSC. “MSC has worked closely with the Alaska Seafood industry for more than a decade and we look forward to maintaining and strengthening our partnership,” said Geoff Bolan, U.S. program director of the MSC. Along with a possible MSC certification, Alaska Salmon processers intend to keep participating in the Responsible Fisheries Management program.

The Wild Alaska Salmon Fishery currently has a MSC certificate, however, it’s held by the Alaska Salmon Processors Association (ASPA), an organization comprised of a different group of fellow Wild Alaska Salmon processors. The eight processors looking to rejoin MSC certification were hopeful to join the ASPA, they even offered to foot 100% of the certification bill. By joining the group, they would have expedited the certification process and get an MSC label on their products this summer. On May 14th, it was announced the ASPA declined the eight processors petition to rejoin the group citing they “do not believe it is presently consistent with ASPA’s above stated purposes.” The eight applying companies have appealed ASPA’s decision or they could form their own client group and attain MSC certification themselves. This is an option the processors have been considering. A downside of the new certifica-

tion is that it would take at least three months to process, leaving much of the seasons highly expected catch to go without the blue MSC logo.

In November of last year, The Alaska Department of Fish and Game began forecasting an abundant Wild Salmon season for the summer of 2015. They predicted Salmon runs, particularly in the Bristol Bay, to be 50% above normal. Most recently, in a press release by Alaska Department of Fish and Game Division of Commercial Fisheries, the state has harvest projections for 2.2 million Sockeye, 214,000 Coho and 6, 000 King Salmon just for the Copper River alone.

While it’s unsure if the processors looking to rejoin the MSC will be certified this season, they can apply for their own certificate and go through the audits to achieve one of the most prestigious sustain-ability labels in the world. Every summer, the seafood industry joins the excitement of many when Wild Alaska Salmon season brings fresh runs of King, Sockeye, Coho, Silverbrite and Pink Salmon from beautiful Alaska waters. Along with bringing chefs and consumers the best Wild Salmon available, Alaska Seafood is a sustainable choice. Alaska Salmon is one of the only Salmon choices listed as a “Best Choice” option within the Monterey Bay Aquarium’s “Seafood Watch” program. Along with Alaska’s Responsible Fisheries Management program, an MSC certificate for these processors could give Alaska Seafood a full range of sustainable certifications.

Feel free to contact info@sustainedseas.org for updates

by: William Bradford

Wild Alaska Salmon Fisheries May Rejoin MSC Certification

Tandel’s Shrimp… Experience the Difference

S a m u e l s ’ S u s t a i n a b l e S e r i e s

*Prices and Availability Subject to Change! Must be Current Samuels Customer for Special Pricing!

E a s t C o a s t8 0 0 - 5 8 0 - 5 8 1 0 2 1 5 - 3 3 6 - 7 8 1 0

M i d We s t8 8 8 - 5 1 2 - 3 6 3 64 1 2 - 6 7 0 - 7 3 5 6

We s t C o a s t8 5 5 - 5 0 0 - 7 5 3 57 0 2 - 8 8 2 - 9 2 8 9

SamuelsandSonSeafood.com

NEW

Item

$ 24.99 ea

(Z) = Frozen

NEWItem

MONTHLY SPECIALSCall your Sales Repto place an order today!(800) 580 - 5810

TASTE of SHRIMP YOUR COURSE FINISH

Medley of Surimi and Shrimp Tossed in a Light Sauce of Mayonnaise, Celery and

Seasonings. 5 lb Unit

DON’S DELUXE SEAFOOD SALAD

Sale Dates: JUNE 1st - 30th, 2015

41/50 TANDELS SHRIMP - Peeled & Deveined, Tail On, 10 lb Unit. 3.99 lb (Z)

91/110 PEELED & DEVEINED SHRIMP Tail Off. 20 lb Case. 3.99 lb (Z)

41/50 PEELED SHRIMP - 100 % Dry. Peeled & Undeveined, Product of USA. 5 lb Unit. 4.99 lb (Z)

PATAGONIAN RED SHRIMP - 5/9 Count. Head on 4.4 lb Units. 9.95 lb (Z)

U/8 PEELED & DEVEINED SHRIMP Tail On 10 lb IQF Units. 15.95 lb (Z) WILD PANAMA - U/6 COLOSSAL WHITE SHRIMP Wild Caught off Panama, 5 lb Units. 19.95 lb (Z)

SHRIMP BURGERS - 4 oz. Patties Full of Juicy Shrimp Perfect and Unique for the Grill 10 lb Case. 49.50 cs (Z)

AUNT CONNIE’S COCKTAIL SAUCE or AUNT CONNIE’S TARTAR SAUCE. 1 Gallon Unit. 14.99 ea

DON’S ARTICHOKE & ASIAGO DIP - Creamy Blend of Artichokes with Cream Cheese, Parmesan Cheese and Asiago Cheese. 5 lb Unit. 22.99 ea

BALI BARRAMUNDI - Meaty Flesh with Clean Flavor Skin On, Pin Bone Out Fillets. 9.75 lb

BACCALA FRITTERS - Ready to Fry, Easy to Love Flavor 1 Kilo Units, 6 per Case. 79.50 cs (Z)

SPANISH TURBOT - Firm, White Meat. Pronounced Flavor. Fresh, 6-8 oz. Fillets. 12.99 lb

TRISTAN LOBSTER TAILS - MSC Certified, 12-14 oz Cold Water Lobster Tails, 10 lb Case. 34.50 lb (Z)

WHOLE SLIPPER LOBSTERS - Your Choice of 4-6 oz. Or 6-8 oz. Exotic Display, Sweet, Succulent Flavor. 5.95 lb (Z)

JOHN DORY - Wild Caught off New Zealand. Your Choice of 4-6 oz, 6-8 oz or 8-12 oz Skin on Fillets. 11 lb Units. 65.00 cs (Z)

PANKO STYLE BREADCRUMBS Extra Crunchy Bread Crumbs35 lb Bag. 22.99 ea

CLAW CRABMEAT - From the Gulf of Mexico, Pasteurized. 8.99 lb

JUMBO LUMP CRABMEAT - Southern Pacific Caught Crabs Gulf Shore Brand. 9.95 lb (Z)

PERUVIAN BLUE TILAPIA - Fresh, All Natural, 5-9 oz. Fillets 6.25 lb

ENOKI MUSHROOMS - Delicate and Mild, With a Refreshing Crunch. 2.99 lb

AUNT CONNIE’S JUMBO LUMPCRAB CAKES - 3 oz. Cakes, 12 per Case. 39.95 ea (Z)

LOBSTER CORAL - Raw Lobster Roe, Perfect for Sauces & Stocks. 1 lb Units. 35.99 ea (Z)

VERGA BRAND HORSERADISH - The Very Best, Flavorful, Robust. 1 Gallon Units 11.50 ea

WHITE STURGEON CAVIAR - Creamy Flavor with Clean Finish, 1 oz. Units. 39.99 ea

RAB

STUUUUUUUUUUUUUUUUUn

Samuels and Son Seafood FISH TALES MagazineJune 2015

USDA/FDA/HACCP - Approved

From Spreads and Dips, to Desserts, Soups, Sides and Salads, Don’s Artisanal Collection of Homemade Salads Offer Every Chef the Opportunity for Freshly Made Products to be Part of their Daily Menu.

Don’s Salads are a Cost Effective Way to Enhance your Menu with Fresh Ingredients, while Reducing your Overall Food and Labor Cost.

For a Full List of Salads, Samples or Menu Planning Assist, Please Consult Your Samuels Rep for More info.

Fresh, Innovative Prepared Foods; Consistent Quality that Save Time

Tasting … Makes The Difference!