Open Blue Cobia Open Blue Cobia

FISH TALES
™
May 2016
A Samuels and Son Seafood Magazine
Open Blue Cobia
IIn
n this
this
this Issue:
IIssue:
ssue:
In
O
pen Blue
Blue Cobia
Cobia –– Your
Y
our New
New Favorite
Favoriite Fish
FFish
ish
Open
Blue
Cobia
Your
New
Favorite
Open
G
loucester Mass
M
ass –– Americas
A
mericas Fishing
FFishing
isshin
ng Village
V
illlage
Gloucester
Mass
Americas
Village
Gloucester
IIn
n the
the News…
News… Eataly
EEataly
atally Hosts
H
ostss Sustainable
SSustainable
ustainable Seafood
SSeafood
eafood Day
Dayy
the
News…
Hosts
In
R
iverwinds Restaurant
R
estaurant –– AA South
So
outh Jersey
JJersey
ersey Hideaway
Hid
deaway
Riverwinds
Restaurant
South
Hideaway
Riverwinds
Spot
light
Riverwinds
Restaurant
Employees of
the Month
West Deptford, NJ.
By: Joe Ciminera
Left to Right: Tom Dougherty, Herve
Plaiser and Tyler Lindenmuth
The name Riverwinds evokes many feelings in those
who have dined at the staple South Jersey Restaurant.
Be it the magnificent view of clear blue waters seen
through the dining rooms massive bay windows
while enjoying a fresh meal, the cool breeze from the
Delaware River engulfing the large outdoor deck
while drinks are enjoyed in the company of friends,
or the aromas from the kitchen, tantalizing the
senses of diners, Riverwinds has a certain quality
that keeps diners coming back.
Located in West Deptford, New Jersey, Riverwinds
Restaurant must compete with the amazing restaurant scene in nearby Philadelphia and the destination dining of the Jersey Shore, Riverwinds must
constantly stay ahead of the game, and they’ve been
very successful in doing so.
Views and amenities can only carry a restaurant so
far, and success ultimately comes down to food.
Riverwinds offers an incredible menu of fresh items
that are expertly prepared and plated. Serving lunch,
dinner, happy hour and special occasion brunch, the
menu at Riverwinds is as eclectic as it is delicious.
The dinner menu features an incredible raw bar with
delicious Oysters and other shellfish to get the meal
started off on the right foot.
It should come as no surprise that a restaurant called
Riverwinds has an incredible seafood menu. Cajun
Rubbed Blackened Salmon, pan-seared Asian Ahi
Tuna and the spicy, Crabby Pasta made with Jumbo
Lump crabmeat are sensational and popular items.
The Lobster Ravioli and Frutti Di Mare with fresh
Clams, Shrimp, Mussels and Crab Meat are Italian
delights that customers love at Riverwinds.
Riverwinds, while showing uniqueness on their
menu, does an exceptional job paying homage to
SamuelsandSonSeafood.com
classics of the past. This can be seen in their table
side preparations. They rotate the fish that are used
for this unique presentation, and they offer two
styles, lemon, olive oil and basil, or cherry tomatoes,
olive oil, basil and roasted plum tomatoes in a Pomodoro style.
One of the biggest days of the year at Riverwinds is
Mother’s Day, and if you’re still looking for a special
place to take mom the menu at Riverwinds is
unbeatable. Start off Mother’s Day right with a
Jumbo Shrimp Cocktail, Colossal Crab Cocktail or
fresh Chesapeake Oysters. Seared Ahi Tuna also
makes for an exceptional Mother’s Day appetizer.
The entrees take a page from the regular menu,
featuring incredible seafood and premium cuts of
beef.
Aside from the spectacular Mother’s Day celebration
at Riverwinds, the spacious accommodations also
make it the ideal venue for corporate lunches, dinner
banquets and wedding receptions. Riverwinds
skilled staff goes to great lengths to ensure that
everything runs smoothly, and the specially curated
banquet menus have something for everyone.
Riverwinds does not just rely on their exceptional
food to create an enjoyable dining experience. The
service is absolutely impeccable and the view is
simply incredible. The expansive dining room is
encircled with large windows that look out on the
Delaware River, and allow natural light to pour
through, giving the restaurant the feel of an island
escape. For those interested in getting even closer to
the water, Riverwinds has a massive attached deck
which is the perfect spot for enjoying cocktails or a
meal on a beautiful summer evening.
For more information, menu and directions visit:
www.theriverwindsrestaurant.com
Follow us online @SamuelsSeafood
Congratulations to Tyler
Lindenmuth - Buyer, Tom
Dougherty - Freezer and
Herve Plaiser - Driver 58
on being named Employees of the Month! Tyler
was a stakeholder at
Seafood Expo with a
non-stop list of vendors
beckoning his call from
show open til close. Tom,
a long time Samuels
employee, keeps the
freezer in top shape!
Herve Plaiser also known
as Trusted Driver 58,
another long term Samuels employee, is always
hard at work making
customers happy with
consistent deliveries.
FISH TALES
Magazine
Edward ODonnell
Editor in Chief
Advertising Sales
Joseph Lasprogata
Creative Editor
Donna D’Angelo
Assisting Editor
Joe Ciminera
Head Writer
William Bradford
Staff Writer
Photography
Josiah Andrews
Chef Davis Denick
Lead Chef
Advisory Committee
Paul Howard
Nick Anastasi
Open Blue Cobia: Your Next Favorite Fish
By: Joe Ciminera
Every decade introduces a new product, we have seen Tilapia and
Chilean Sea Bass become huge hits on many menus, and now Cobia
will have its turn. Cobia isn’t a new species, its been around for quite
a while, however it now has the means to be the next hot item. The
Open Blue Cobia is one of the easiest fish to work with and prepare.
It has incredible versatility and is perfect grilled, broiled, pan-seared
or barbecued. Open Blue Cobia is also sashimi quality and can be
enjoyed as sushi, crudo, ceviche and poke. The versatility of the fish
stems from its high fat content which gives chefs room to try different preparations while keeping the fish moist and flavorful. Open
Blue Cobia has a firm texture and a beautiful white flesh which is
maintained through any cooking preparation. It is very clean and
has a mild taste that works well with different sauces and accoutrements.
The taste and texture is what will make Open Blue Cobia a
customer’s new favorite fish, but the incredible health benefits and
sustainability are an added bonus. The same high fat content that
gives the fish its great flavor also happens to lend very healthy
Omega-3’s that are abundant in Open Blue Cobia and imperative for
health. With the warmer weather right around the corner and
everyone trying to get their bodies ready for the beach, Cobia is a
fish packed with protein that is low in calories and ideal for promoting a healthy lifestyle.
Open Blue raises Cobia in deep, pristine Panamanian ocean waters
where they are native in the Caribbean Sea. The farms are 8 miles
offshore, over the horizon, far from sensitive ecosystems and in
strong ocean currents, so the fish have ample room to grow and
thrive. Their dedicated team of experienced fish farmers ensure that
all Open Blue Cobia is raised from egg to plate using the most
humane and responsible methods possible. Open Blue has full
traceability into the life of their fish, and all the fish are raised on
natural, non-GMO diets.
The goal of all fish farming is to meet the marketplace needs for the
ever-growing demand of seafood without harming sea life or the
environment. Through their high energy habitat with clean, moving
ocean water, Open Blue creates the perfect natural growing
environment which has a very minimal impact on the pristine
waters around it. As the demand for seafood grows, constant
innovation of aquaculture practices is crucial, and Open Blue is
leading the charge.
only step that needs to be taken for a diner to discover their new
favorite fish is to simply taste Cobia. Cobia is an incredibly delicious,
healthy fish, and no one provides better tasting Cobia than Open
Blue.
The time and effort invested into producing each and every Open
Blue Cobia is tasted with every bite. When it comes to Cobia, tasting
is believing.
In The News... Eataly New York Hosts Sustainable Seafood Day
By: Joe Ciminera
The ever so popular Eataly, New York City turned
into a sustainable seafood haven earlier this
month as they hosted their own Sustainable
Seafood Day during a week long event to
acknowledge Earth Day.
As a leader in sustainable seafood, Samuels and
Son was a proud partner of the great event.
Educating the public about sustainability is
always top of mind for Samuels, and there is no
better way to get the message out than by
talking to the droves of consumers who pass
From Left: Maite Alvarez, Joe Buonadonna and Laurel Raffan
through this bustling Eataly location every day.
Eataly is a paradise for all things food, especially
Italian food. The first concept was brought to
fruition in 2007 in Turin, Italy, and now there are
locations in New York, Chicago, and all throughout the globe, and growing. Eataly has become a
travel destination for those who want a true taste
of Italy. Open Blue Cobia was also in attendance
at the event, sampling some of their incredible,
sustainable Cobia for customers searching for
sustainable and delicious seafood.
Share Your Recipe for
a Chance to Win Over
$2,200. in Cash Prizes!
Gloucester, Massachusetts:
A Traditional Fishing Village Meets Todays Taste
By: Joe Ciminera
Overlooking the Gloucester Inlet stands a bronze statue of a fisherman dressed in slicks
at the helm of a ship, surveying the surroundings as he battles a storm.
Those familiar with the fishing industry or those who are familiar with fishing traditions
immediately recognize that statue as the Fisherman’s Memorial. Gloucester has been
the setting of many films and books, showcasing the incredible tradition of the town.
Its Easy… Just Take an Existing Menu Item and
Swap Out the Protein for Alaska Seafood.
There is certainly no better place for the Fishermen’s Memorial than on the shore of the
Gloucester Harbor, the oldest fishing port in the United States. The storied fishing town
was founded at the Cape Ann inlet by European settlers in 1623, and at first it wasn’t
fishing, but logging that was the main industry in the first settlement. That would all
change by the mid-18th century as innovations led fishermen to be able to leave the
shores and fish the deeper waters of Gloucester. Codfish soon became the main export
from Gloucester, and what turned Gloucester into the legendary fishing port it is today.
Samuels brings in flaky and delicious Cod, Haddock and Pollock from the legendary
Gloucester waters. These domestic products are caught and processed to ensure they
are out-of-the-water fresh. The unbeatable flavor and versatility of these items make
for exciting opportunities for chefs to create unique dishes that pay tribute to some of
the most historic fish in America. Fried, Baked, Broiled or Sautéed, the fresh flavor of
these beautiful white fish will come through with every bite.
The fishing industry in Gloucester is omnipresent and the majority of the residents of
the town are either fisherman, work in the processing facility, or know someone who
works in the industry.
Contest Dates:
April 1st - May 15th, 2016
Three Lucky Contestants will Compete in a Cook
Off at Samuels and Son Seafood on June 6th.
There Will be a Chance to Win $1,500., $500., or
$250. Simply Send in Your Recipe with an Image
Along with Your Contact Information to
[email protected] and
Let Us Know What Protein was Swapped. For
More Information, Your Samuels Sales Rep will
be Happy to Assist 800-580-5810.
Contest Exclusively Available to Existing Samuels and Son Seafood Customers
When the boats dock and fishermen have unloaded their haul, Gloucester is fully
equipped with a seafood processing operation called Gloucester Seafood Processing
(GSP). The coastal location of the processing facility is ideal for fresh fish processing as
it can be unloaded from the vessel and then processed very quickly. Using a mix of
cutting edge technology and know-how only learned through experience, GSP is able
to meet the needs of all customers. GSP is capable of producing fresh and frozen products in large volumes, and they also offer custom cuts of certain products. All processing is completed through all-natural means in a temperature controlled environment.
Individuals who work in processing facilities in Gloucester take a great deal of pride in
their work which results in high quality, deliciously fresh fish hitting the market.
This is true of the fishermen as well. Many next generation fishermen in Gloucester
learn to fish very early on in life, and it is understood that when they have reached a
certain age, they will begin working on a commercial fishing vessel just as their father
and grandfathers did. This sense of familial pride and pride in their work can be seen in
every shipment of fish from Gloucester, Massachusetts.
Chefs
Photo by: Tina Toal
Corner
Portuguese Style Open Blue
Cobia & Clams
Chef Davis Denick
Questions or Comments?
Chef Davis will be happy to assist.
800-580-5810 x6555
[email protected]
Photo by:
by: Josiah
Josiah Andrews
Andrews
Photo
by Chef Davis Denick
Whenever I travel to New York via train I always try to find a way I can
work out a stop on the Jersey City/Newark waterfront and enjoy a
late lunch or early dinner at one of the many Portuguese Bars
serving traditional food. Pork and Clams is one of my absolute
favorites. Crispy chunks of tender braised pork with fried potatoes
and white wine steamed clams in a sauce with fresh herbs and
lemon for the brightness that pulls all of those ingredients together.
Often served with a far too salty gardinaire that no one eats and
some crusty bread for dipping, it is a great dish to be served
individually or family style for large parties. I’d love to serve this dish
more often at my own functions but how to do it without all the
prep of braising pork before we even start gathering up the rest of
our mise? My answer is to replace the pork with the meatiest fish I
know – Open Blue Cobia.
I know by now you’ve seen the advertising everywhere from Dr. Phil
to the Alaska Seafood Council explaining it’s healthy and hip to
replace meat items with seafood in your favorite recipes and no one
will be able tell the difference! Well, it’s not just as simple as
plugging in a piece of fish for a piece of meat. Fish and meat have a
very different type of muscle structure to them, so in order to get a
similar texture and flavor to a piece of meat you must choose your
seafood carefully. Open Blue Cobia has the closest texture I have
found to cooked pork or chicken and because it is fish it will be
tender and have a similar consistency to braised meat with proper
cooking.
Now for the flavor, I do not want to mask the flavor of the Cobia as
it will go nicely with all the other ingredients, I just want to give it
more depth like a braised piece of meat and this can be achieved by
marination. Dice the Cobia into about one inch sized chunks and
marinate in olive oil with salt, black pepper, garlic, onions, a bay leaf
or two, cardamom, cumin, a touch of cinnamon, fresh thyme and
oregano, and lemon juice. Let marinade for at least 4-6 hours or
ideally overnight. Instead of serving the dish with a side of salty
pickled vegetables, I thought the addition of fava beans and a diced
red pepper mixed into the plate would be nice. Clean, blanch and
peel fava beans, dice red peppers, cut down the green on two
scallions, dice potatoes and blanch in oil at 320F just like French
fries. Remove excess marinade from the Cobia, pat dry and dredge
in cornstarch just before cooking.
In a large sauté pan, sweat some onions and garlic in a touch of olive
oil or butter. Add in some fresh thyme and oregano and add your
clams to the pan. Toss once or twice with the onions and garlic and
add white wine to steam open the clams and start the sauce. Cover
until the clams start to open. Pan fry or deep fry the Cobia until
cooked through and crisp on the outside. Deep fry the potatoes
until crispy and season with salt and pepper. Add red peppers and
fava beans to the pan to finish cooking through. Complete the
sauce with a squeeze of lemon and some whole butter to bring
everything together. When your sauce is mounted with butter and
nicely emulsified add in the Cobia just to coat and plate right away.
Top the Open Blue Cobia and Clams plate with the crispy potatoes
and green onions, serve steaming hot with some crusty bread to
soak up every drop of that delicious white wine clam sauce.
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
Trace
That
Fish
Seafood ratings and certifications are two aspects beginning to
improve the responsibility of the seafood industry. Now more than
ever, traceability of seafood is of growing importance to consumers
and lawmakers.
In June, 2014, a Presidential memorandum titled “Establishing a
Comprehensive Framework to Combat Illegal, Unreported and
Unregulated Fishing and Seafood Fraud,” was established to
provide President Obama “recommendations for the implementation of a comprehensive framework of integrated programs to
combat illegal, unreported and unregulated fishing.” National
Marine Fisheries Service, a branch of National Oceanic and Atmospheric Association (NOAA) asked the public for comments on the
matter. Last February, NOAA announced a proposed rule to begin
the first phase of an improved traceability program.
The memorandum would be a milestone and include importers of
seafood products into the U.S. to record and report data from
harvest to catch and entry into the U.S. for commerce. This rule
would also improve permit regulations for certain species chosen
by National Marine Fisheries Service. The species and groups
covered are; Abalone, Atlantic Cod, Pacific Cod, Blue Crab, Red King
Crab, Mahi Mahi, Grouper, Red Snapper, Sea Cucumber, Shrimp,
Sharks, Swordfish and Tuna. So What’s next? Congress has called on
fishing and seafood stakeholders to comment on the proposed rule
to gather feedback and intelligence.
Seafood communicate with each other regarding where each product was caught and the name of the fishing vessel that navigated
the New England waters to catch the fish. Sometimes they even
include the weather report! Samuels also stays in communication
with many of their fish suppliers on a regular basis gathering the
same information on many other east coast favorites.
With over half the seafood Americans eat coming from farm raised
fish, Aquaculture has embraced traceability as well. Take an aquaculture leader such as Open Blue Cobia for example. Open Blue
begins the Cobia’s life at their own hatchery. After about a month
from when the eggs are hatched, the baby Cobia are moved into a
nursery. Once strong enough for the open blue sea, the fish spend
about a year eight miles off the coast of Panama. The eight mile
distance keeps Open Blue far from sensitive ecosystems and no
traceable impact to the surrounding ecosystem. The fish are
harvested, tagged and sent to Samuels.
Seafood is a unique industry that has the appeal of providing both
aquaculture and wild product. With the growing demand for traceability and efforts made by congress, fishermen and suppliers,
seafood can remain both a responsible and wild industry. This is a
great combination!
While congress addresses industry concerns, the Seafood Industry
has already spoken about the need for improved traceability
measures. Last March, the conservation group OCEANA released a
report including testimonials from chefs and retailers explaining the
growing demand they see with customers looking for information
on the fish they buy. This information includes aspects such as
where the fish are caught and how they are caught. In addition to
ethics, some believe traceability information could increase profit
margins. Imagine being able to provide your guests with facts such
as where their Cod came from, when it was caught, who caught it
and the fishing vessels name.
Seafood coming from Gloucester Massachusetts for example is on
point with traceability and knows the importance of both a good
fishing story and traceability information. With every shipment of
Cod, Pollock, Haddock and more, Gloucester Seafood and Samuels
Tandel’s Shrimp… Experience the Difference
OPEN BLUE
COBIA
MONTHLY
W
NE em
It
SPECIALS
Call your Sales Rep
to place an order today!
(800) 580 - 5810
House Cut Skin on Fillets
Sashimi Grade with
Rich & Buttery Flavor
$ 11.95 lb
APPETIZING
FLAVORSOME
DELECTABLE
DOUBLE DEE OYSTERS - From
Chesapeake Bay, VA. Deep Cup with
Full Body and Flavorful Salinity.
.60¢ ea
10/20 HOKKAIDO SCALLOPS - Fresh,
Imported from Japan, 8 Pound Unit
Perfect Sear, Succulent Taste.
139.99 ea
SWEET PIQUANT CHERRY PEPPERS
STUFFED WITH TUNA - Marinated in
Oil & Spices, 2.2 lb Unit. Imported
from Greece. 21.50 ea
OYSTER KNIVES - 4 Inch Blade For
Professional Oyster Shucking.
12.50 ea
BLACK GARLIC - Sweet and Savory
Flavor, Molasses Texture. 21.50 lb
NEW! TRUE NORTH SMOKED
SALMON - From the Gulf of Maine
Cold
12/Case.
d Smoked. 4 oz Unit. 12/
65.00
00 cs
BORDER SPRINGS FARM LAMB
PHILLY STYLE SLICED LEG MEAT Grass Fed Virginia Lamb. 10 lb Box.
9 lb (Z)
10.99
LOBSTER STYLE CRAWFISH SALAD With Masago Roe, 1.43 lb Unit.
23.50 ea (Z)
PEEKYTOE LUMP CRABMEAT - Fresh,
1/2 lb. Cup, Caught off the Coast of
Maine. 12.50 ea
ALLIGATOR MEAT - Domestic White,
Firm Tail Meat, Irresistible When Fried
5 lb Units. 12.99 lb (Z)
BREADED CALAMARI RINGS - Hand
Breaded Squid Rings, 10 lb Units.
39.95 cs (Z)
SANTA INES EXTRA VIRGIN OLIVE
OIL - Award Winning Arbqueina Olive
Oil, 5 Liter Bottle. Imported from Spain.
27.50 ea
WILD COHO SALMON - Bruce Gore
Brand, Skin On Fillets. Frozen at Sea,
Provided Fresh. 13.95 lb
WILD PINK SHRIMP - 36/40 Nicaraguan Shrimp, Gulf King Brand.
4.95 lb (Z)
U/15 TANDEL’S SHRIMP - Jumbo
White Vannamei Shrimp. Farm Fresh
Deliciousness. 7.99 lb (Z)
CANTERBURY CURE, WHITE
ITE
E
STURGEON CAVIAR Exclusively at Samuels!
30 g Unit. 44.99 ea
Fried Oysters and Chicken Salad
AUNT CONNIE’S FAMOUS COLELE
SLAW - Homemade & Always
Fresh. 5
ways Fre
lb. Unit. 13.99 ea
GOURMET
BREADED OYSTERS
A Philadelphia
Classic! 25-35
Count,
10
lb
Case,
Makes the
GOURMET BREADED OYSTERS
Greatest
Fried
Oysters!
49.00
cs the
(Z)
25-35 Count, 10 lb Case, Makes
Greatest Fried Oysters! 49.00 cs (Z)
LAUREN BAY FRESH CALAMARI Local Tubes and Tentacles. VIP Quality,
AAA Grade. 5.99 lb
AUNT
AUNTCONNIES
CONNIESCHICKEN
CHICKEN
SALAD
SALAD --Classic
ClassicRecipe,
recipe
Premium
premiumIngredients.
chicken.
Fresh55lb
lbUnits.
Units. 19.00 ea
Fresh
19.00
ea
1
9.0
00 e
a
E t Coast
East
C
t
800-580-5810
215-336-7810
Mid West
W t
888-512-3636
412-244-0136
WILD WEST COAST HALIBUT - A
Sustainable Favorite, Fresh Skin On
Fillets.
Fille 17.95 lb
FRESH
SIBERIAN STURGEON - Raised
FR
in Florida, Whole Weight Fillet. 7-12 lb
Fish.
9.99 lb
F
We
W st Coast
855-500-7535
702-882-9289
S o uth Coast
800-580-5810
305-849-5469
RAW LOBSTER TAIL MEAT - 2-4 oz
Tails, 100% Tail Meat, 10 lb Units.
15.95 lb (Z)
(Z) = Frozen
Sale Dates: May 1st - 31st, 2016
*Prices and Availability Subject to Change!
Must be Current Samuels Customer for Special Pricing!
SamuelsandSonSeafood.com
Samuels and Son Seafood
FISH TALES Magazine
May 2016