If you’ve ever shucked an oyster and found yourself concerned by a greenish-blue tint to the meat – fear not! You’ve just discovered that like us, oysters are what they eat, and in this case, they are eating a lot of a particular phytoplankton.
The French are especially appreciative of this phenomenon, even cultivating it in a unique oyster called a “Fines de Claire” named after the shallow ponds where they are raised. We learned that “the shallow water of the claire allows sunlight to penetrate easily to the bottom and favors rapid thermal exchange which in turn promotes growth of phytoplankton, the natural food of the oysters.” The claires where these oysters are raised were once used to produce salt, have thick clay banks and lay naturally below the level of the areas high tides allowing tidal cycles to move water in and out.
Here’s a bit more on that particular bivalve:
“A product of superior quality, fine de claire Red Label, a label given by the French ministry of agriculture, is subjected to a highly demanding quality control regime. The oyster must be finished in claires at a density and for a duration rigorously defined by the regulations. It should be round and tightly shut, and correspond to an index of shape taking into consideration its length breadth and depth. The quantity of flesh is considered as a proportion of the total weight of the oyster. The Red Label fine de claire should present a characteristic green tint from its time in the claire. Finally, to guarantee optimal freshness the oyster should be sold and consumed a maximum of ten days after being taken from the water. The green colour, so highly appreciated, is the result of the presence of the naviculus micro algae, filtered by the oyster which retains the pigment marennine.”
And, here’s a little bedtime story about one Fines de Claire oyster, but be warned, it doesn’t end well for the oyster!
Thanks to Joe over at DiCarlo’s for helping us learn more about oysters every day… Let us know if you have any other questions or concerns about oysters!
We enjoyed a wonderful Chef’s Luncheon at the Arizona Biltmore in Phoenix yesterday! Thanks to all our regional chefs and colleagues who joined us. Our Chef’s Luncheons are a great chance to get together with friends and co-workers, learn more about the inner-workings of Santa Monica Seafood and of course, eat delicious seafood prepared by the best chefs in the industry!
On that note, another big thanks to Chef de Cuisine Bryan G. Gorton and the team at Wright’s Restaurant for hosting this successful event and for putting out an amazing 5 course lunch for our guests!
We also had a wonderful collection of vendors present to show off a variety of Santa Monica Seafood options – Strand Foods, DiCarlo Seafood, Fog City, Skuna Bay, Clear Springs, Naked Scallops, Europa Specialty Sausages, Contessa and Clearwater Seafood all joined us in Arizona.
Hope to see you at our next event!
The author offers 9 Habits that will improve your mood. Of special interest to seafood lovers is suggestion number four:
Eat foods rich in omega-3 essential fats. The essential fatty acids in salmon, walnuts, and flax are great foods to include in your diet to boost serotonin production. They also act as a sort of emollient to an anxious brain. Have two servings of wild Alaskan salmon a week, a handful of walnuts a day, and one tablespoonful of flax oil daily (which can easily be used in salad dressing), and watch your anxiety dissipate. Meanwhile, your mood, focus, and concentration will improve.
We have a number of refreshed wild salmon options available, and we’ll be offering fresh wild salmon as soon as we can – stay tuned, spring is right around the corner!
Every day brings us one step closer to the Grand Opening of the Santa Barbara Public Market and our newest retail location! We can’t wait start this next chapter…
Last week, Bob Vogel, our Director of Retail Operations, had the opportunity to join John Henigin on Cork and Fork radio to talk about what’s happening with Santa Monica Seafood in Santa Barbara.
You can listen to the show (or just tune in between 18:50 and 31:00 to hear Bob) on the Cork and Fork Website, Just hit “play” on the February 21, 2014 show – there’s a ton of other great shows archived there as well.
You can keep up with all the Santa Barbara Public Market action at their website. See you soon, Santa Barbara!
Congratulations, you survived Valentine’s Weekend (and Jamzilla, if you live in the L.A. area…)
It was a wonderfully crazy weekend for everyone, we hope you had a good one… Take a deep breath, because opportunities to succeed with a solid seafood program just keep on coming.
Lent begins on Wednesday, the 5th of March (Mardi Gras is celebrated the day before) and continues for 46 days until Saturday, the 19th of April. During Lent, many Catholics follow a tradition of not eating meat on Fridays. Fish is allowed, so make sure you offer a variety of seafood options! And don’t forget about family meal – your employees will appreciate it!
Mardi Gras itself is another seafood-friendly holiday! Oyster po’boys, blackened Redfish, Shrimp Etouffee, crayfish pasta – let us know how you’re celebrating!
It’s also a great time of year to look deeper at some of the high quality frozen seafood options that we carry. Having some frozen seafood on hand means you’ll never panic on Friday morning again! Your Santa Monica Seafood rep is ready to help you make the most of our extensive inventory.
We offer a variety of branded seafood like Skuna Bay Salmon, Laughing Bird Shrimp, and Naked Scallops. Why not share that info with your customers? Co-branding on your menu (or adding other descriptive terms) is a proven way to increase sales and excite diners.
In a paper entitled, “Do Descriptive Menu Labels Influence Restaurant Sales?” we learn that:
“In a six-week field experiment involving 140 customers, descriptive menu labels increased sales by 27% and improved attitudes towards the food, attitudes toward the restaurant, and intentions toward repatronage. If descriptive labels are used sparingly and appropriately, they can improve sales and post- consumption attitudes of the food and the restaurant.”
Wansink, Brian, James Painter, and Koert van Ittersum (2001), “Descriptive Menu Labels’ Effect on Sales,” Cornell hotel and Restaurant Administration Quarterly (December 42:4,68-72.)
That sounds good to us! If you need a little more encouragement, Sheila Lucero, Executive Chef at Jax Fish House & Oyster Bar Restaurants, shared some great comments about their Captain Bobby Springer Maine Lobster Roll with Restaurant Industry News in a recent article:
“This…mastery of ingredient is exactly why knowing the source, the boat and the fisherman who is catching and shipping our lobsters is so essential.
From a branding standpoint, it gives the menu item greater attention and acclaim, and from a food standpoint, it guarantees freshness, flavor and provenance. The guest sees greater value at any price point if they know we have a boat-to-table connection with the lobster they are choosing to enjoy.”
Customers are always on the lookout for local items. We pulled this tasty tidbit From a recent Huffington Post Article:
“If local food is being used, chances are it will be highlighted on the menu. Take some time to look over menus online before choosing a restaurant. Often, credit will be given to the farm, creamery, or artisan.”
So even if you aren’t adding a brand name like Skuna Bay to your menu, don’t forget to call out country of origin (if not the state or detailed harvest area) especially if you’ve got some local fish on the menu.
And don’t forget our favorite brand, Santa Monica Seafood! We’d love to see you taking advantage of our good name (and our 75 year history). Let us know what brands you’re highlighting on your menu.
We’ve got a team heading to New York City today for Salmon Seduction at the James Beard House! Our very own Chef Patrick “Paddy” Glennon is joining up with 4 other amazing chefs to showcase Skuna Bay Salmon.
Here’s a peek at the menu:
CHEF ED BROWN ~ Warm Skuna Bay Cold-Smoked Salmon Parfait, with Salmon Pearls and Chives
CHEF MICHAEL KORNICK ~ Charred Skuna Bay Salmon Belly, Parsley Coulis, Fresh Ricotta, Pumpernickel Toast
CHEF PATRICK GLENNON ~ Dory Fleet Whelks and California Swordfish Bacon Encornets with Skuna Roe
CHEF JENNIFER JASINSKI ~ Lightly Cured Salmon on Salmon Chicarrónes with Flavors of Everything Bagel
COURSE 1 ~ CHEF PATRICK GLENNON
Red Fleshed Apple-Cured Skuna Bay Salmon on Pickled Bosc Pears with Connelly Gardens Micro Cilantro and Red Amaranth and Yuzu-Truffle Vinaigrette
2012 Galerie, Sauvignon Blanc, Oakville, Napa Valley
COURSE 2 ~ CHEF ED BROWN
Skuna Bay Salmon Confit with White Sturgeon Caviar and Long Pepper
2012 Bex Bishop Wines, Rosé of Pinot Noir, Oakville, Napa Valley
COURSE 3 ~ CHEF MICHAEL KORNICK
Pepper and Parsley Crusted Skuna Bay Salmon, Garlic and Sage Braised Snails, Celery Root Puree, Leonardo Aged Balsamico
2012 DeLoach OFS (Our Finest Selection) Pinot Noir, Russian River Valley
COURSE 4 ~ CHEF JENNIFER JASINSKI
Roasted Skuna Bay Salmon with Colorado Lamb Merguez Sausage, Saffron Risotto, Romesco, and Olive Oil
2009 Gamble Family Vineyards, Syrah “Old Vine” Saint Helena, Napa Valley
DESSERT ~ CHEF TEDD ROMERO
Chocolate Torchon, Amaranth, Berry Jus and Beet Ice Cream
2008 White Riesling SELECT, Late Harvest, SARALEE’S VINEYARD
We dare you to tell us your mouth’s not watering! We’re so proud to be your exclusive supplier of Skuna Bay Salmon – if you haven’t tried this amazing fish, ask your Santa Monica Seafood Rep about it today!
Mahi mahi is a popular seafood option – we literally sell tons of it every week, and your customers enjoy eating it at your restaurants or buying it from your markets. Versatile, delicious and affordable – it’s really an ideal seafood choice.
Taking a step back from the dinner table or the retail case means looking at where mahi comes from, how it’s caught and who’s catching it. When we take a global view of this tasty resource, we can’t help be feel responsible for helping keep stocks healthy and making sure we understand other issues, like by-catch, that may be associated with Mahi.
We’re currently helping support two important Mahi Mahi Fishery Improvement Projects (FIP’s) that we’d like to take a minute to introduce you to:
WWF Peruvian Mahi FIP (supported, in part, by RSVP funds)
Peruvian mahi mahi is an important fishery for us and the rest of the United States market. However, mahi mahi is typically fished with surface longlines baited with thousands of hooks, which can result in bycatch especially of endangered sea turtles. A monitoring program is needed to know if bycatch of other species, such as sea birds, is also an issue in the fishery. The fishery also needs improved management of the resource and monitoring to ensure that the fishery’s existing regulations are being complied with. Still in the early phases of development, some of the Peruvian mahi mahi FIP activities will address these bycatch and management issues.
Panamanian Mahi Mahi FIP (supported, in part, by Sea Pact funds)
Funding from Sea Pact is being used to build a fisheries monitoring program to understand biological aspects of Mahi Mahi and interactions of the fishery with other species. This project is being spearheaded by CeDePesca, an NGO based in Buenos Aires, Argentina, that focuses on sustainable fisheries improvement projects, research and training activities.
When you buy Mahi Mahi from Santa Monica Seafood, you’re not just enjoying a delicious seafood option, but you’re helping protect the future of this fantastic fish!
Are we friends? On Facebook that is. What about Twitter? We work hard to connect with colleagues and customers on a variety of Social Media sites, and we are sure you do too. If you don’t this short article from Restaurant-Hospitality.com might give you a little inspiration.
Our advice? Start slow. We think you should definitely start, but no need to freak out about opening a Pinterest account, a Facebook page, a Twitter feed and optimizing your website for mobile viewing TODAY! Pick one, and get started. Even if it’s just to watch what others are doing (for instance, check us out on Twitter – we hope you’ll be interested enough in the conversations to join us…)
If you’re enjoying Social Media already, but maybe just feeling a little stale after the excitement of the holidays, maybe this article on Denny’s getting weird will inspire you… We definitely find weird and quirky ideas work the best, especially when they are authentic and spontaneous. One of our most shared Facebook posts was this wacky image of Seattle Seahawks’s QB Russell Wilson. Thought we can’t take credit for the Seahawk’s victory on Sunday, we will claim victory for the post!
Let us know what’s working for you when it comes to Social Media!
In honor of National Clam Chowder Day, which is celebrated on January 21, we thought we’d blog about this delicious dish (and maybe tempt you to put in on your menu, at least as your Soup of the Day!)
It’s not hard to imagine the first bowls of chowder – hungry fishermen making a quick stew to use up fish trimmings that might not make it to market… add some potatoes and vegetables, a bit of salt pork, some tasty broth and you have a quick, satisfying and inexpensive dish.
As coastal cities grew and restaurants became more popular, chowder became more elegant. Start with some delicious clams, add milk and cream to richen the broth, bacon for flavor, and a little packet of “oyster crackers” to create a traditional New England Clam Chowder. In the pursuit of defining regional differences, Manhattanites touted their own tomato based chowder. If you thought New Englanders would just sit back and worry that the Manhattan style might move North, according to this article, a bill was introduced in the Maine legislature in 1939 to make it illegal to add tomatoes to chowder!
Tempt your customers with a classic version of New England clam chowder on Tuesday, but don’t hesitate to get creative the rest of the week! We like halibut chowder, smoked trout chowder, chowder with corn and shrimp… Ordering whole fish? Trimmings make great chowder!
If you haven’t had a chance to try either of these delicious options, we’d love to introduce you to them. Both of these fish are coming do us direct from farms in Baja – just off the Todos los Santos islands, near Ensenada. No doubt that fish harvested this close to home is going to be super fresh!
The striped bass might be a little different that what you’re used to – it’s Morone saxatilis – which is a true wild striped bass – not a hybrid bass like most of the farmed striped bass on the market. This sushi-quality striped bass is impeccably fresh, high in omega-3 fatty acids and has a sweet, fresh flavor and delicate texture.
The white sea bass also comes with an interesting and unique story; check out this video to learn a bit more about what goes into the production of this amazing fish!
Our first shipments are going to be small – this is an exclusive opportunity so please contact your Santa Monica Seafood Sales Rep today if you’re interested in getting in on this first delivery.
We share a fair amount of information with you about culinary trends, and the end of one year/start of another is always a great time to talk about what’s going to be “hot” (or what’s not). We came across a little different take on food trends the other day, an article by Maggie Hennessy entitled “Dietitians say anti-wheat, pro-nutrition info sentiments will top 2014 trends”
As chefs, restaurateurs or just people who have a strong professional interest in the food industry, we’re always wondering how to best connect with our customers. According to Hennessy’s article, consumers are demanding more nutritional information than ever, and yet obesity rates continue to climb, with some dietitians worrying that Americans are becoming complacent in their unhealthy weights. Kale, chia and wheat-free will stay hot in 2014, while low-fat diets will fall out of favor.
She also mentions that consumers are looking for “more eco-conscious eats” with an eye out for eco-labels, “local” options and more sustainable food choices.
One way to get your customers what they want is with fresh local swordfish! We work to find local options whenever we can – whether it’s the gorgeous sword we have in house now, fresh black cod, rockfish, Grassy Bay (or other) oysters, Uni Roe, Dungeness crab and more.
We know seafood is good for us, but if you’re wondering what this week’s local options are, just ask your Santa Monica Seafood rep – they’ll make sure you stay on trend heading into 2014!
Exciting news from the team over at Sea Pact – they announced their second Request for Grant Proposals today! Sea Pact is a coalition of seafood distributors (of which we are a founding member) who strive to advance environmentally sustainable fisheries and aquaculture practices. The group’s goal is to provide the building blocks of a long term and sustainable seafood industry by financially contributing to improve the fishing and fish farming systems from which they procure.
Through this RFP, Sea Pact aims to select a project in line with their goals – Fishery and Aquaculture Improvement Projects, habitat restoration efforts, scientific research and other projects are encouraged to apply. Responses are due by January 28th, 2014. Sea Pact will announce the grant recipients in March 2014.
To apply for funding, organizations are asked to fill out the RFP document available on the Sea Pact website: http://www.seapact.org/projects.html.
“The entire RFP process is enlightening,” said Logan Kock, Vice President of Strategic Purchasing & Responsible Sourcing at Santa Monica Seafood and and Chair of the Sea Pact Advisory Committee. “Our group learns something from every proposal, whether we fund them or not. There is so much exciting work going on in all sectors of our industry, and we’re looking forward to funding some great projects through this next round of proposals.”
About Sea Pact: Albion Fisheries, Fortune Fish & Gourmet, Ipswich Shellfish Group, Santa Monica Seafood, Seacore Seafood and Seattle Fish Co. are the founding members of Sea Pact and share an active progressive approach to their sustainability commitments. In addition to the founding members, the group now includes new members Stavis Seafood, JJ McDonnell, and A.C. Covert. Sea Pact works with New Venture Fund and receives sustainability counsel from non-profit organizations FishWise and Sustainable Fisheries Partnership (SFP). Sea Pact is a project under New Venture Funds 501c3 non- profit status. To learn more about Sea Pact, visit their website.
One of our RSVP supported projects, Trout Unlimited, got some good news just before Christmas as mining giant Rio Tinto made public that they are considering pulling out of the Pebble Mine Project.
This announcement comes on the heels of Anglo-American’s pull out in September of this year and the news that the Mitsubishi Corporation was selling out in 2011.
If you’re not up to date on why the potential demise of the Pebble Mine is such a big deal, Trout Unlimited’s “Save Bristol Bay” website lays out the issue pretty clearly:
The Pebble deposit is a massive storehouse of gold, copper and molybdemum, located in the headwaters of the Kvichak and Nushagak Rivers, two of the eight major rivers that feed Bristol Bay. If built, Pebble would be one of the largest mines in the world. Because of its size, geochemistry and location, Pebble runs a high risk of polluting Bristol Bay, one of the world’s few and most productive wild salmon strongholds that supports a $500 million commercial and sport fishery.
Obviously, Bristol Bay needs to be protected, and with the latest announcement from Rio Tinto it seems as if the project may be doomed. We’ll keep you updated on what’s going on, and although it sounds good, as Huffington Post writer Joel Reynolds points out, the announcement “…is encouraging news for the people of Alaska and Bristol Bay. But we emphasize that actual divestment, as opposed to consideration of divestment, must be the company’s ultimate outcome.”
Our hope is our next Pebble Mine update will be to announce that actual divestment; stay tuned. Also, consider making your own donation to support the fight to Save Bristol Bay – click here for more info.
Two American and one Canadian company recently became new members of Sea Pact; Stavis Seafood, A.C. Covert, and J.J. McDonnell have signed on as the group’s newest members. We’re one of the founding members of this now 9-member group and we’re looking forward to see how the new additions will increase our reach and economic impact in the new year.
“It’s really exciting how many different companies from the U.S. and Canada are expressing interest in the group,” said Logan Kock, Chair of the Sea Pact Advisory Committee. “We’re looking forward to the wide range of experience and creativity these new companies will add to our already diverse base.”
The three companies selected to join Sea Pact are:
• Stavis Seafood is a family business that has been a Boston Waterfront landmark since 1929. Today, Stavis distributes both nationally and internationally from their primary distribution facility in Boston. The company remains family-owned and operated today with four members of the Stavis family still actively involved in the business.
• A.C. Covert has been helping to deliver Atlantic Canada’s fish and shellfish since 1938. They are recognized for their commitment to the region and their well-known Jail Island Seafood brand.
• J.J. McDonnell has established a market leadership position in Maryland, Washington D.C, and Northern Virginia as a provider of high quality seafood products and services. Founded in 1945, they service a wide range of customers, in both retail and foodservice.
About Sea Pact: Albion Fisheries, Fortune Fish & Gourmet, Ipswich Shellfish Group, Santa Monica Seafood, Seacore Seafood and Seattle Fish Co. are the founding members of Sea Pact and share an active progressive approach to their sustainability commitments. Sea Pact works with New Venture Fund and receives sustainability counsel from non-profit organizations FishWise and Sustainable Fisheries Partnership (SFP). Sea Pact is a project under New Venture Funds 501c3 non-profit status. To learn more about Sea Pact, visit their website.
We’re thrilled to share with you that we recently passed our ISO14001 recertification with flying colors! The audit was tough, but it gave us an opportunity to look back and celebrate some of the internal changes we’ve made over the past year.
In addition to meeting all of the legal and other regulatory requirements that our certification requires, we have also met (or surpassed) a number of environmental objectives and targets including:
- Reduced Energy Usage – In the last year we reduced our energy usage per pound of product produced by 25%! Thanks in part to a new lighting system and controls and installation of new refrigeration coils in the production area.
- Reduced Water Usage – In the last year we reduced our water usage per pound of product produced by 30%. Some of the upgrades that helped were installation of low flow valves on production drop hoses, better thawing management and reduction in overall operations water usage.
- Commitment to Sustainability – As part of our Responsible Sourcing efforts, we completed the Marine Stewardship Council’s Chain of Custody certification process this year. Our next recertification audit will take place in April of 2016.
- Waste Diversion – We are actively partnering with Waste Management to divert our solid waste from the landfill via a company wide recycling program.
- Transportation – Over the past year we have increased our mile/gallon efficiency by 2%! Better routing management and new, more fuel efficient trucks are a large part of the solution.
We’re proud to say that overall, our first year’s environmental performance under the ISO140001 certification as illustrated by these improvements was quite impressive (according to the auditor)!
A big thank you to our Environmental Management Systems cross functional team members for their full support during the auditing process and to our entire company for participating in our recycling program and being conscious of the environmental impact of our day to day activities.
As Betty Cordero, our Environmental Management Representative is fond of saying, “Go Green!”
Rockfish have long been a staple on the west coast of the United States. This delicious, versatile food fish is also one of our favorites! Historically, mid-water and bottom trawl nets have been the most accepted way of catching these deep-dwelling fish – the nets are dragged behind a boat, and snare the fish as they aggregate in schools.
Unfortunately, trawl nets are fairly non-discriminating when it comes to catching things. The deep-water habitats preferred by rockfish also support a lot of other sea-creatures; the bottom set lines of the trawl nets can damage these habitats when they make contact with the sea floor. While hook and line gear is more environmentally preferable, for some species trawl gear is the most economically feasible option.
This is where our newest Responsible Sourcing Vendor Partner (RSVP) Program member, Fathom Consulting, comes in. They are aiming to help trawl fishermen strategize ways to minimize bycatch and damage to sensitive bottom habitat.
Working with the trawler “Pioneer” out of Monterey, Fathom Consulting is conducting trials with heavily modified trawl gear that significantly improves on traditional trawl gear through the use of pelagic trawl doors, elevated sweeps, spaced discs and electronic sensors.
In simpler terms, the new net design allows more non-target species and juveniles to escape, while reducing contact with the seafloor and seamounts. The new modified gear also has significantly less drag than traditional trawl nets, which translates into shorter fishing times and reduced fuel usage – ultimately leading to a fresher and more environmentally responsible product – and it’s got a smaller carbon footprint too!
We hope that our support of these trials through the RSVP Program will lead to a supply of more responsibly harvested local seafood and influence a model of improvement in trawl fisheries worldwide.
We always hear “breakfast is the most important meal of the day,” but that generally refers to our own health. According to a recent article on Restaurant-Hospitality.com, breakfast might also be the most important meal to your bottom line!
Meghan Rowe pulls some great info from Technomic’s recent Breakfast Consumer Trend Report including;
“Restaurant operators need to think outside the box if they want to boost their breakfast sales”, Technomic executive v.p. Darren Tristano advises. “Opportunities to promote breakfast can extend far beyond conventional morning hours,” he says. “Operators looking to promote this daypart can leverage consumer interest in all-day or late-night breakfast programs. There’s also room to expand brunch options, and even get creative by applying traditional breakfast flavors to nonbreakfast foods.”
Another point they pulled from the Technomic info does have to do with health, “Consumers link breakfast with health: 63 percent of consumers feel it is unhealthy to skip breakfast; open-ended data shows that many consumers want more healthful breakfast options.”
So, now that you know that your customers not only want breakfast, but they want a creative, healthy breakfast, how are you going to change your menu?
We’d love to see some seafood options on there, of course… There are traditional seafood-centric breakfasts out there like lox and bagels (to go!) or eggs benedict that features a crab cake, but what about a breakfast wrap or burrito that featured shrimp or smoked salmon? Breakfast crepes with seafood fillings? Adding seafood to a breakfast buffet is a no brainer, and cooked fish and shellfish make tasty additions to omelets and scrambles. Smoked fish hash and fish cakes are great ways to utilize trimmings if you’re processing whole fish in house.
Let us know how you feature seafood on your breakfast menu!
We’ve been chosen as Newport International’s Distributor of the Year - What an honor!
“We are very proud to be Newport International’s Distributor of the Year! Their commitment to the success of Santa Monica Seafood and the Pacific Cove line of products has been nothing short of fantastic. It has been a great partnership based upon quality you can trust and customer support that is second to none,” Michael Cigliano, Executive Vice President, Santa Monica Seafood.
A big thanks to our team for all their hard work and another big thanks to the Team at Newport International for this wonderful recognition!
Photo (from left to right) Alex Malaguti (Newport Int’l), Genaro Castro, Craig Hospodor (Newport Int’l), Anthony Cigliano, Logan Kock, Michael Cigliano, and Bill Carlson (Newport Int’l).
McCormick’s has revealed it’s annual “Flavor Forecast”, giving us something delicious to ponder as we plan our New Year’s Resolutions.
According to the spice giant, “five top food trends and more than a dozen emerging flavors” will play a big factor in the coming year. Those trends are:
- Chilies Obsession – whether you’re choosing guajillos, chile de arbol, tien tsin or aji amarillo – you need to add some international heat to your menu. Sounds good to us – we like spicy seafood dishes!
- Modern Masala – Will chefs bring a taste of India to their menus? We’d love to see the grilled shrimp tandoori salad with mango dressing that McCormick’s highlights take over menus across the country!
- Clever Compact Cooking – McCormick’s is reminding us that size doesn’t matter – but flavor does! Just because you have a small kitchen doesn’t mean you can’t create big tastes! Must have ingredients include noodles, tea and cilantro.
- Mexican World Tour – can you guess our favorites from this category? That’s right, we’re cheering for Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce and Salmon Tostadas with Chamoy and Charred Corn Relish…
- Charmed by Brazil – not heading south for the World Cup? Bring Brazil’s flavors here! Add some guava, cassava or a pinch of Bahian seasoning to your menu. We’re thinking that Pepita and Chile Salsa recipe would go great with scallops!
You can check out more (and find some tasty recipes for inspiration) at McCormick’s website. Any of these trends sound appealing to you? We’d love to hear what you’re planning to feature in 2014!