True North Salmon - Samuels and Son Seafood

FISH TALES
™
October 2015
A Samuels and Son Seafood Magazine
True North Salmon
Perfect for Your Menu!
In this Issue:
True North Salmon - Truly Fresher Salmon
East Coast Seafood Forum: Samuels Partners with Monterey Bay
and National Aquarium to Discuss Sustainable Seafood
In the News: Joy Ride - Harvest Select, Catfish Mobile
Comes to Philadelphia!
Batard, NYC: “Best New Restaurant, James Beard and New York Times”
Photo by: Josiah Andrews
Spot
light
Batard
Employee of
the Month
New York, New York
By: Joe Ciminera
As crowded as a Manhattan sidewalk, the dining
scene in New York City makes it extremely difficult
for a newcomer to set itself apart from the staunch
competition.
Batard, awarded the 2015 James Beard Award for
Best New Restaurant, and called the Best New
Restaurant in New York City by The New York Times,
has separated itself in a way that might surprise you.
“We took a step back,” said Executive Chef and
co-owner Markus Glocker. “We didn’t take ourselves
too seriously and focused on the big picture.”
The big picture at the hottest restaurant in New York
is serving customers premium cuisine in a relaxed
setting, and Batard has done that magnificently. The
menu at Batard is a la carte and customers can
choose to enjoy two, three or four courses in the
chic, but comfortable dining room.
“It’s a loud restaurant and you feel like you’re in a
living room,” said Glocker, a native of Austria.
It would be easy to see how customers might be
expecting a stuffy dining room with a kitchen
turning out highfalutin fare at a restaurant lauded
with the accolades Batard has earned, but many
dishes on Glocker’s praised menu take a simplistic
approach. The fresh Yellowfin Tuna first course is
served with toasted quinoa and soy sauce. For a
second course Scallop dish, Glocker masterfully pairs
the mollusks with kale, vanilla and potato mousseline. While those craving beef, pork and poultry will
have no problem enjoying a meal at Batard, seafood
dishes are some of the menu standouts.
When it comes to preparing fish, Glocker takes a
back-to-basics approach, featuring roasted Cod
seasoned with Hungarian paprika and whole
roasted Branzino served alongside cauliflower and
cannellini beans.
Growing up in Austria, Glocker was constantly
around food as his family was involved in the restaurant industry. His menu reflects his roots with
SamuelsandSonSeafood.com
Congratulations to our
Employee of the Month
traditional Austrian dishes along with several deca- Alesia Burnette! Alesia is a
dent Viennese desserts. One of the most popular fantastic Sales Assistant
menu items at Batard is the Pork Schnitzel which who goes above and
Glocker modeled after his mother’s recipe.
beyond to contribute to
the team in any way she
“It’s simple and traditional, but it makes big waves,” can. Chefs from Philly to
said Glocker.
D.C. know her on a first
name basis thanks to her
Simple and traditional may not be two words that attentive
customer
come to mind when thinking about a chef of Markus service. Alesia is also
Glocker’s pedigree. Spending time with renowned willing to fill in where
chef Charlie Trotter in Chicago, Glocker was able to needed, and handles
hone his creativity with hands on experience, some- loyal customers with
thing he would not have received in Europe as chefs confidence. Great Job,
train for years before getting into a kitchen. Glocker Alesia!
then had the opportunity to apprentice under Chef
Gordon Ramsay at the perfect time when he only
owned one restaurant. Glocker was able to help it
grow into the culinary empire Ramsay is known for
Magazine
today.
Edward ODonnell
“I was able to see his company grow into what it is Editor in Chief
now,” Glocker said of the fiery celebrity chef. “Not Advertising Sales
only did I learn about cooking technique from him,
but I also learned about the business side of the Joseph Lasprogata
Creative Editor
restaurant industry.”
FISH TALES
The business training proved invaluable to Glocker
when he wanted to open a restaurant of his own. His
ambition led him to New York City, where he and his
business partner, John Winterman, got wind that
restauranteur Drew Nieporent had an open space.
They reached out to him, and the trio agreed to go
into business. An agreement that has proven advantageous for all parties involved.
Now that Batard is off the ground, and soaring over
New York City for that matter, does Glocker feel he
needs to live up to the hype?
“Absolutely, customers are expecting gold on the
plate,” said Glocker. “But the most important thing
with Batard is to keep it the way it is, the food coming
out of the kitchen is why the guests come, and I want
to keep it that way.”
Follow us online @SamuelsSeafood
Donna D’Angelo
Assisting Editor
Joe Ciminera
Head Writer
William Bradford
Staff Writer
Photography
Tina Toal
Josiah Andrews
Chef Davis Denick
Lead Chef
Advisory Committee
Paul Howard
Nick Anastasi
Lisa Tiscavitch
Fall is Perfect for True North Salmon
By: Joe Ciminera
True North Salmon produces incredible tasting, sustainable and
traceable Salmon that leading chefs in North America consistently
choose to serve. So, what sets True North apart?
Providing truly fresher Salmon is the main objective of True North
Salmon, and in order to unfailingly do that, they have perfected a
system to get their Salmon from the water and onto dinner plates in
record time.
The taste of True North is one of the main reasons they are a
preferred farmed Salmon brand. The Salmon has a mild delicate
flavor with a smooth and buttery texture to go with a large moist
flake. True North is also an extremely healthy Salmon and is a great
source of heart healthy Omega-3’s. It’s low in fat and calories while
being high in lean protein.
True North Salmon is the perfect protein to add to your fall menu.
All of the great health properties that appeal to diners in the
summer are essential in the fall when menus tend to feature
heartier meats and diets fall by the way side. True North Salmon is
the perfect protein to replace meat, as it is hearty and versatile.
October is also National Seafood Month, making True North Salmon
the perfect fish for the fall.
the much adored Salmon species. There’s no madness to True
North’s method, it’s actually quite simple. They set up their operation to mimic the life cycle of Wild Atlantic Salmon. After the adult
Salmon spawn, the eggs are collected until they hatch. At that time,
the hatchlings are transported to indoor freshwater pens where
they are closely monitored by True North professionals until they
are strong enough to go into the open sea.
There is no farmed Salmon that exceeds sustainability criteria more
so than True North. They have earned 4 stars for Best Aquaculture
Practices certification, recognizing them as a company dedicated to
the health and wellbeing of fish and their natural environment.
Since 2008, True North has been a proponent of the OffspringT DNA
Traceability Program which makes it easy to track fish through their
DNA. This enables customers to know exactly where the fish they
are eating comes from.
This typically takes place after a year, when the Salmon are moved
to idyllic Canadian water. It is in their natural habitat that the Atlantic Salmon truly begin to thrive. They are fed a special diet consisting of essential vitamins and minerals to promote healthy growth.
Only 20% of the Salmon feed comes from fishmeal and fish oil,
which is essential to give the Salmon Omega-3 fatty acids. True
North utilizes underwater cameras to monitor the Salmon feeding
to ensure that there is no overfeeding.
True North Salmon is sustainably raised in the pristine waters of
Maine and the east coast of Canada which gives them a logistical
advantage when it comes to delivering Salmon at its peak freshness.
In fact, True North Salmon arrives to restaurants and markets up to a
week fresher than other farmed Salmon. While True North prides
itself on their timeliness, the process of producing fresh and
delicious Salmon begins long before the harvest.
Once the Salmon reach roughly 10 pounds, they are harvested in a
humane fashion and immediately brought to the processing facility
to be cleaned and cut. It is now that they are moved to refrigerated
trucks and shipped out, typically arriving in two days. And that is
how True North provides truly fresher Salmon.
Atlantic Salmon is the most popular farmed Salmon species in
North America, and True North has perfected raising and harvesting
In The News...
By: Joe Ciminera
It should come as no surprise now that popular and talented chefs
are proud to serve True North Salmon in their restaurants, and that
customers continuing ordering it.
Catfish Mobile Drives Home
Message of Sustainable Seafood
Samuels and Son Seafood teamed up with
Acme Markets to host the Harvest Select
Catfish Mobile at a South Philadelphia
Acme last month.
Similar to the Oscar-Meyer Weiner Mobile,
the stylish and fully operational vehicle
has been retrofitted to bear a striking
resemblance to a large Catfish on wheels.
Patrons of the Acme were welcome to take
pictures with the mobile, and were invited
to a tasting of incredible Harvest Select
Catfish Tacos inside the store.
Harvest Select is an industry leading,
sustainable Catfish Producer capable of
bringing over 750,000lbs of Catfish to
market every year, including new Delacata
Style Premium Catfish. The beautiful and
delicious Delacata fillets have a sweet
taste, minimal bloodline and no zebra
striping. Catfish from Harvest Select is
leading top chefs to view the item as
something that can be elevated from its
traditional deep fried form, and the Catfish
Mobile is a unique tool helping to spread
the message.
1st Annual
East Coast Seafood Forum
Samuels and Son Seafood, in partnership with National Aquarium and Monterey Bay Aquarium will host the first ever East Coast Seafood
Forum held on Monday, October 5 at the National Aquarium in Baltimore. The purpose of the forum is to re-envision the future of sustainable seafood through discussions pertaining to traceability, economic sustainability, and the role of aquaculture in the future of sustainable
seafood. The goal of the forum is to turn seafood conversations into seafood solutions.
Overlooking Baltimore’s scenic Inner Harbor, several notable chefs including Spike Gjerde and Barton Seaver along with prominent authors,
economists, entrepreneurs and many others will be taking the podium to share experiences, challenges and lessons related to and incorporating sustainability in their businesses and what it means for their respective regions overall. Celebrity chef, author, and sustainable seafood
advocate Rick Moonen will be the Master of Ceremonies at the event.
Samuels and Son Seafood has been at the forefront of sustainability since their inception. Purchasing decisions, employee training, and
packaging considerations all take a responsible approach. Samuels, partnered with the National Aquarium whose mission is to inspire
conservation of the world’s aquatic treasures through championing initiatives to preserve the worlds natural resources and living systems,
and Monterey Bay Aquarium Seafood Watch program which is dedicated to conservation of the world’s oceans, the event is sure to ignite
the sustainable seafood conversation and encourage change.
Now Available - Border Springs Farm Lamb
At the foot of the Blue Ridge Mountains, a former college professor is producing the best tasting grass-fed Lamb in North
h America.
Sure, this sounds unusual, but in the realm of Lamb farming, Border Springs separates itself from the flock.
The old adage “you are what you eat” holds true when it comes to the Lamb produced at Border Springs. While it is difficult to find well
balanced forage for grass-fed Lamb on the East Coast, Border Springs refuses to make compromises. By generously seeding their finishing
pasture with three types of perennial rye, Border Springs creates the perfect diet to allow the Lamb to mature and develop a sweet meat with
a beautiful fat content.
A contributing factor to the incredible taste of Border Springs Lamb starts with the breed of sheep they use. Texel Sheep, most commonly
found in Europe, are revered for their muscular physique yielding great texture, and their perfect fat content which provides the amazing
sweet taste. Border Springs provides the perfect cut of Lamb to meet any culinary needs.
Craig Rogers, the shepherd at Border Springs, is a retired college professor who realized early on into his Lamb farming foray that happy
Lambs in the pasture make for tasty Lambs on the plate which is why he takes measures to ensure his Lambs are specially cared for. Border
Springs Farm is audited and certified by Animal Welfare Approved, the premier humane care organization in the U.S.
Chefs
Photo by: Tina Toal
Corner
True North Salmon with
Sundried Tomato Mousseline
Chef Davis Denick
Questions or Comments?
Chef Davis will be happy to assist.
800-580-5810 x6555
[email protected]
by Chef Davis Denick
Photo by: Josiah Andrews
True North is a Salmon producer that is raising high quality fish in it’s
natural environment on the East Coast of Maine and Canada. These
fish are then pulled to order and trucked to our facility within 48
hours resulting in an extremely fresh Salmon fillet that cuts out nice
and firm. Far less likely to be bruised or gaped due to the quick
shipment and minimal handling of the True North packers. With
such a nice fillet to work with I decided to stuff a mousseline of
Salmon flavored with Canterbury Cure sundried tomatoes inside a
whole fillet and roll it together. The sundried tomatoes bring out
the sweetness and rich flavor of this exquisite True North Salmon.
I started by cutting about a cup each of onion, celery and carrot into
a fine brunoise and chopped a few tablespoons of fresh thyme as
well. Sauté the mirepoix until translucent and soft, finishing with
some of the fresh chopped thyme. Julienne or chop about a cup of
sundried tomatoes and steep in about a cup and a half of heavy
cream. Cool both completely and reserve.
To ready the mousseline dice about two pounds of Salmon meat
into small cubes. Mix with julienne onions, chopped garlic, celery,
carrots and fresh thyme. Season with salt, pepper, lemon juice and
a splash of white wine. Let marinade overnight up to 24 hours.
Take a whole fillet of True North Salmon and butterfly it open. Start
in the middle at the thickest point and open the fillet from the
center. Carefully cut through the top loin evenly so that the top
piece can easily fold out. Square off fillet so that the sides are even
and parallel. Sandwich between two sheets of plastic and pound
out to an even thickness if necessary. Season and reserve to roll the
mousseline.
After the Salmon pieces have marinated remove them from the
aromatics. In a food processor with a sharp blade, pulse the
Photo by: Josiah Andrews
machine until the Salmon has come together and has an even
texture to it. Pulse in two egg whites until fully incorporated and
wipe down the sides of the bowl with a spatula. Turn the machine
on low and drizzle in the cooled sundried tomato cream until everything has emulsified in together. Stop and test a quenelle in
simmering water for seasoning and a smooth consistency. Remove
the mousseline from the bowl and refrigerate for an hour. Fold the
brunoise mirepoix and thyme mix into the mousseline and again
adjust seasoning.
Lay the butterflied True North Salmon fillet onto a sheet of plastic
wrap with enough extra wrap hanging to enclose and tie off the
rolled stuffed Salmon fillet. Lay the cooled mousseline onto the
butterflied and seasoned fillet and use the lip of the plastic to roll
the fillet and mousseline into a roll that is evenly stuffed and tightly
sealed. Tie off both ends of the roulade and cook in a circulator bath
at 55C for about an hour and a half to set and cool in an ice bath.
To build the plate, reheat the sliced Salmon portion in a 400F oven
on a sizzle plate with parchment and a touch of oil. Cook some Wild
Matsutake mushrooms in some butter and olive oil until caramelized and crisp and season generously with salt and black pepper.
Blanch some potatoes in 320F oil until cooked through and drain on
towels to cool. Heat fryer up to 375F and drop fries to crisp and
brown seasoning with salt, pepper, parsley and chives. Reduce
some red wine vinegar, shallots and whole black pepper to demi sec
and strain through a chinois adding in another handful of Canterbury Cure Sundried Tomatoes in with some heavy cream and bring
to a boil. Pour reduction into a blender and blend in about a half a
pound of butter while reduction is still hot. Strain sundried tomato
beurre blanc through a chinois again. Finish the plate with a touch
of the beurre blanc on the fish and some Sea Beans dressed with
balsamic vinaigrette to complete the plate.
S a m u e l s’ S u s t a i n a b l e S e r i e s
by:
By:William
WilliamBradford
Bradford
National Aquarium, Baltimore MD
How This World Class Aquarium Engages, Educates and Conserves
Today, over 2,000 fish, marine mammals, amphibians, reptiles and
birds call the National Aquarium in Baltimore, Maryland home. It’s a
world class aquarium that allows visitors a chance to see some of
the planets most beautiful wildlife and has given back with its
conservation efforts.
Opening its doors to the public on August 8th, 1981, the National
Aquarium has been marveling every guest that has walked through
the doors. Exhibits such as Amazon River Forest, Australia: Wild
Extremes and the fan favorite, Blacktip Reef, give visitors a chance to
see some of the most exotic and sometimes… strange sea life. Even
the most seasoned fish monger will be amazed at the colorful Harlequin Tuskfish or Humphead Wrasse. Another exhibit, Maryland:
Mountains to the Sea displays the astonishing aquatic life swimming in and off the Maryland Coast.
Providing education and experience is such an important and big
part of what this national treasure does, however, it’s just the beginning of their valiant efforts. Conservation and research efforts done
by the National Aquarium in Baltimore make them a partner of
everyone involved in keeping our oceans, bays, lakes, rivers and
streams healthy. Being so close by the Chesapeake Bay, the
country’s largest estuary, National Aquarium places great importance on keeping their local waters healthy. They have formed
partnerships with national and regional organizations to revitalize
wetlands that keep waters clean through clean ups and restoration
projects.
its finger to the pulse of the sustainable seafood movement. Over
the years, they have increased measures on educating and engaging the public on responsible seafood choices. They are also working closely with watermen and aquaculture farmers who are
dedicated to sustainable practices to educate and work toward
solutions. In addition, the National Aquarium has taken an extra
step to collaborate with restaurants and retailers to promote the use
of responsibly harvested seafood.
This month, along with Samuels & Son Seafood and the Monterey
Bay Aquarium, National Aquarium is taking a huge step forward in
the sustainable seafood movement. The first ever East Coast
Seafood Forum aims to move sustainable seafood discussions into
solutions. You can read all about the forum on page 2 of Fish Tales
Magazine. The day after the event, the National Aquarium will also
be hosting the fifth annual Mermaid’s Kiss gala, the region’s largest
raw oyster bar event in history. The event is being hosted in part
with the Oyster Recovery Partnership, a program involved with
Oyster restoration projects throughout the Chesapeake Bay.
Learn all about the National Aquarium by visiting aqua.org
For almost 25 years, the National Aquarium Animal Rescue program
has been rescuing stranded marine mammals and sea turtles along
the Delaware, Maryland and Virginia coasts. In fact, this respected
program is sanctioned by National Oceanic and Atmospheric
Administration (NOAA) to respond to these federally protected
species including seals, dolphins, porpoises, manatees, sea turtles
and sperm whales. National Aquarium also works closely with
NOAA and their National Marine Sanctuary System. This program
provides sanctuaries that provide secure habitats for species thayt
wouldn’t have in unprotected waters.
In Baltimore, seafood is a way of life and the National Aquarium has
Tandel’s Shrimp… Experience the Difference
TRUE NORTH
ATLANTIC SALMON
MONTHLY
W
NE em
t
I
SPECIALS
Call your Sales Rep
to place an order today!
(800) 580 - 5810
Truly Fresher Atlantic Salmon
2-4 lb Fillets. 10 lb Average Unit
Scaled, Skin on, Pin Bone Out
$ 5.99 lb
TASTE
ENJOY
SAVOR
EDAMAME KERNELS - Soybean
Kernels. 1 lb Unit, 20 per Case. Better
than Candy Corn! 22.75 cs (Z)
HALLOWEEN HIRAMASA - Sashimi
Grade, Sweet Rich Flavor. Collar On
Fillets, Skin on, Bone In. 12.95 lb
SMOKED TROUT INFUSED CAVIAR October- Orange Colored Bead
Smooth Finish, Full Pop, 2 Ounce Units.
18.99 ea
MINORS CLAM BASE - Made with
Natural Clam Juices. The Best for
Autumn Soups! 16 oz Container
8.99 ea
SUPER LUMP CRABMEAT - Indonesian Crabmeat, Pasteurized. Gulf
Shore Brand. 13.95 lb
SHUCKED OYSTERS - Ready to Fry for
an Oyster Po Boy! 11-13 Count per
Pound, 30 lb Case. 4.95 lb (Z)
LITTLE GRIZZLY OYSTERS - Little
Bay, New Hampshire. Mild Start that
Transitions to a Mild Briny Flavor.
.95¢ ea
OYSTER KNIVES 4 Inch Blade for Professional
Quality Shucking. 13.50 ea
BOO-TIFUL POMPANO - Fine Flake
with Sweet Flavor. 400 - 600 Gram
Whole Fish. 40 lb Case. 3.99 lb (Z)
ROSIES HERRING IN WINE SAUCE
27.50 gallon, $26.50/Gallon When
Ordering a Case of 4!
SUZUKI - “Mexican White Bass”
Whole 4-6 lb, Average Fish 6.75 lb
Skin On Loins 11.75 lb
AHH-MAZING AHI TUNA - 6 oz Ahi
Tuna Steaks. Juicy Steaks Ready for
Searing. 10 lb Units. 5.95 lb (Z)
NORDIC “WERE” WOLFISH - House
Cut, PBO, Skin Off Fillets. Sweet Taste
with Hints of Shellfish Flavor. 10.95 lb
BLOOD RED SRIRACHA SAUCE - Hot
Flavored Chili Sauce. 17 oz. Bottle, 12
per Case. 30.99 cs
TRICK OR TREAT TASMANIAN TROUT
Subtle Flavor, Firm Flesh. From New
Zealand. Whole Fish 8.95 lb
Fillets 13.95 lb
WHOLE SLIPPER LOBSTERS - Whole,
Head On, Very Sweet Flavor, Snow
White Meat, 10 lb. Units. 5.95 lb (Z)
AUNT CONNIES FRESH DEVILED
CRAB CAKES - Homemade Daily. 6 oz
Cakes,, 6 p
per Box. 32.99 bx
IMPORTED COD CHEEKS - “Cocochas
de Bacalao” Imported from Spain,
Desalted. 7.99 lb (Z)
ABALONE MUSHROOMS - Earthy
Flavor and Velvety Texture. 3 lb Units.
10.99 lb
SPOOKTACULAR SHISHITO PEPPERS
1/2 Bushel Case, 9 lb Average. 32.99 cs
TAPAS STYLE BACCALA - Imported
from Spain. Desalted, Perfect Sized
Portions. 8.95 lb (Z)
HEAD ON PRAWNS - Wild Argentinean Prawns, 5-9 Count. Sold by the
26.4 lb Case 6.99 lb (Z)
HAUNTED SMOKED HADDOCK Ducktrap River of Maine Brand.
Smokey Flavored, PBO Fillets. 12.75 lb
(Z) = Frozen
East Coast
800-580-5810
215-336-7810
Mid West
888-512-3636
412-244-0136
We st Coast
855-500-7535
702-882-9289
Sale Dates: October 1st - 31st, 2015
*Prices and Availability Subject to Change!
Must be Current Samuels Customer for Special Pricing!
SamuelsandSonSeafood.com
Samuels and Son Seafood
FISH TALES Magazine
October 2015
Naturally Raised in the Gulf of Maine and Atlantic Canada • Local, Traceable, Sustainable