CMU Newsletter June 2013

ISSUE 1| 2013
TROPIC FISH HAWAII TO MOVE FACILITY TO DILLINGHAM BLVD.
CMU & Associates is pleased to announce Tropic Fish Hawaii in Honolulu will be
relocating from their current Ward location to a new state-of-the-art facility on
Dillingham Blvd. in the late summer. The 15,000 foot facility will house a cutting
room, freezers, refrigeration, certified kitchen, administrative offices, ice machines
and state-of-the-art equipment such as an Ozone Water Treatment to safeguard
fish and processing quality. Deliveries will be made throughout the week to
supermarkets, restaurants, hotels, institutions and various other businesses.
Tropic Fish Hawaii will continue to operate in full compliance with the United
States FDA mandated HACCP (Hazardous Analysis and Critical Control Point)
program which emphasizes a proactive approach to food safety. “This new location
provides a closer proximity to the Honolulu International Airport to expedite
shipments to our neighbor island facilities and customers on the mainland. It also
will enable our team to make deliveries to our customers on Oahu in a more timely
and efficient manner,” states Charlie Umamoto, Chief Executive Officer.
The certified kitchen is a new addition
whereby value added food such as Ahi
prepared in several different ways will be
cooked, sealed and delivered to various
supermarkets.
Tropic Fish Hawaii is one of six companies
under CMU & Associates~ Hilo Fish
Company, Inc. (Hilo, New Jersey, California,
Manila, Philippines), Pacific Trade
International, Inc. (New Jersey), Kona Fish
Company, Inc., Tropic Fish Maui and Tropic
Fish Kauai.
OLIVE OIL POACHED ONAGA
Parsley Root Puree,, White Anchovy
Vinaigrette, Micro Parsley
Recipe continued…
Remove a portion of fish from olive oil and pat excess oil onto a dry towel.
Place Onaga in the center of the purée. Season with cracked black pepper and
Hawaiian pink salt. Spoon white anchovy mixture onto the fish and finish with
a pinch of micro parsley!
SAFETY STANDARDS FOR YOUR FISH
CHEF CHRIS KULIS
CAPISCHE? Wailea, Maui
INGREDIENTS:
4- 2 oz portions of Onaga ( any snapper or
lean white fish can be used as a substitute )
1 1/2 pounds parsley root
2 cups milk
2 cups heavy cream
1/2 head of garlic (sliced through the equator)
4 pinches micro parsley
Salt/ pepper
Hawaiian pink salt
VINAIGRETTE:
2 oz Italian parsley
3 cups extra virgin olive oil
8 each white Anchovy
1 small shallot
Half of a small Meyer lemon
INSTRUCTIONS:
Wash, peel, and cut parsley root into 1/4 inch
pieces. Take cut parsley root and place into a
medium sauce pot with milk and cream; lightly salt and pepper. On medium to low heat,
cook parsley root until fork tender. Strain and
reserve liquid. Place tender parsley root into a
vita prep blender with just enough of the
reserved liquid to blend the root mixture until
smooth. Take purée and pass through a tamis.
Place finished purée into small sauce pot;
season with salt, pepper and extra virgin olive
oil. In a medium sauce pot, warm remaining
extra virgin olive oil to around 110 degrees f
(careful to not allow oil to reach above 120
degrees f!). Steep 1/2 head of garlic and
Italian parsley in poaching oil an hour before;
remove just before cooking. Place Onaga into
poaching oil for 10-15 minutes until small
droplets of fat begin to release from the sides
of the fish.
The fishing industry pays strict attention to the handling of fish at sea
and on shore. Once on shore, the auction inspects the fish to ensure
safety standards are met and auction buyers inspect each fish before
bidding. Each year, the Honolulu Fish Auction and Hawaii fish companies are inspected by the U.S. Food and Drug Administration. The
auction has been pro-active in implementing a scientifically based
seafood safety program geared specifically to Hawaii seafood and
Hawaii fishery. This program and proper handling of seafood by the
fishermen, auction and wholesaler makes Hawaii seafood one of the
safest worldwide.
PACIFIC OYSTERS FROM KOREA AVAILABLE
Pacific oysters are characterized by a strong ability to adapt to variations in the
water temperature. The oyster has a high performance of reproduction in a wide
range of habitats. The most influential factors affecting the distribution of oyster
species are temperature and salinity. In natural waters, the species spawns several
times from May to September according to its ambient water conditions. The
oysters feed on planktonic algae and organic
matter. Oyster aquaculture is a traditional
practice in Korea and accounts for a significant
part of its total shellfish production. For the
culture of Pacific oysters, seeds are obtained both
from wild collection and hatchery. Hatcherybased seeds have been commercially available
from the 1990s and now increasing numbers of
oyster
aquaculturists
are using the hatchery-based seeds. In wild seed
collection, seed spats are gathered on collectors
which are suspended from lines one meter in
depth. Seedlings are planted twice a year from
June to July at oyster farms in Namhae, Yosu,
and Koheung and from August to September
at farms in Tongyound, Kosung, and Koje.
Visit our websites at:
www.hilofish.com
www.konafish.com
www.tropicfishhawaii.com
www.tropicfishmaui.com
www.tropicfishkauai.com
HILO FISH COMPANY
55 Holomua Street
Hilo, HI 96720
808-961-0877 Office; 808-961-3419 Fax
www.hilofish.com
Kerry Umamoto—President/COO
Hilo Fish Company and
Kona Fish Company
kerry@konafish.com
Cell: 808-640-7684
David D.M. Yee
General Manager
davidyee@hilofish.com
808-557-4084
Sabrina Vaughn
Purchasing Manager
sabrina@hilofish.com
808-960-6371
Howard Konanui
Sales Manager
howard@hilofish.com
808-960-7542
OUR COMPANY
TEAM MEMBERS
ARE AT YOUR
SERVICE!
KONA FISH COMPANY
Kaloko Light Industrial Park
73-4776 Kamalani Street, #8
Kailua-Kona, HI 96740
808-326-7708 Office; 808-329-3669 Fax
www.konafish.com
Wesley Murakami
General Manager
wes@konafish.com
808-960-5891
Daniel Stokes
Sales Manager
daniel@konafish.com
808-960-6576
Dan Nakauchi
West Coast Sales Manager
dan@hilofish.com
626-437-5965
TROPIC FISH MAUI
124 Manea Place, #1
Wailuku, HI 96793
808-270-0770 Office
808-270-0773 Fax
www.tropicfishmaui.com
Kevin House
National Sales Manager
kevin@hilofish.com
908-601-7680
Barry Masuda
General Manager
bmasuda@tropicfishmaui.com
808-283-2710
Celia Clarke
Assistant Manager/Sales
cclarke@tropicfishmaui.com
TROPIC FISH KAUAI
Puhi Industrial Area
1626 Haleukana Street, #103
Lihue, HI 96766
808-240-3474 Office; 808-240-1200 Fax
www.tropicfishkauai.com
Mathew Lopez
Regional Branch Manager
mlopez@tropicfishkauai.com
808-755-5640
TROPIC FISH HAWAII
1020 Auahi Street, #3090
Honolulu, HI 96814
808-591-2936 Office; 808-591-2934 Fax
www.tropicfishhawaii.com
Shawn Tanoue—President/ COO
stanoue@tropicfishhawaii.com
808-478-3398
Shannon Tanoue—VP Operations
sstanoue@tropicfishhawaii.com
808-479-3938
Toby Arakawa—VP/Export Sales
tarakawa@tropicfishhawaii.com
808-479-3376
Miles Nishimoto—Dir. Sales/Marketing
mnishimoto@tropicfishhawaii.com
808-591-2936
Eric Mau—Export Sales
emau@tropicfishhawaii.com
808-295-3330
Michael Imada—Food Service Sales
Manager
mimada@tropicfishhawaii.com
808-864-5323
Robert Wannomae—Sales
rwanomae@tropicfishhawaii.com
808-479-2261
Cynthia Carcano—Sales
ccarcano@tropicfishhawaii.com
808-927-0506
Julia Takushi—Sales
jtakushi@tropicfishhawaii.com
808-306-7539