It’s been a busy spring so far for a number of organizations that we support with RSVP Funding. Here’s an overview of some of the action!
- Derelict Gear Removal – This is the time of year when the weather calms down enough for the Northwest Straits Foundation’s Derelict Gear Removal project to really get going on removing abandoned fishing nets and crab pots. They’ve had a busy past two months, conducting a total of 16 days of net removal off Salmon Bank, Lopez Island, Cypress Island, Rosario Strait, south San Juan and Guemes Island, Lummi Island, Alden Bank and Hood Canal. 48 derelict nets have been removed so far!
- Fathom Consulting’s Pelagic Trawl Gear Improvement was just awarded a 320K grant from NOAAs Saltonstal-Kennedy program to conduct a full benthic survey, further building upon the support they get from Santa Monica Seafood.
- The Central California Fisheries Research Project (CCFRP) is getting geared up for the summer 2014 research season, booking charter trips and getting volunteer anglers to help them catch fish to tag! If you live in the area and would like to get involved with the volunteer angler program, click here.
- The World Wildlife Fund Peruvian Mahi FIP has set up an observer program for the 2014 season in Paita, and is working towards a mid-year progress meeting in August and the creation of the national Mahi management group in September. Check out this cool video that WWF Peru has produced on the Paita Mahi fishery!
- Heal the Bay’s Key to the Sea program has educated 111 new teachers through the Key to the Sea professional development program. These newly trained teachers translate into thousands of students from all over the Los Angeles area. At of the end of February, Key to the Sea had brought 3358 students to the beach (many for the first time) and another 3000 students are scheduled to come this spring!
Thanks to those of you that work with us to help support positive change in our industry!
Although you might not care that teenagers prefer Nike over Converse, we bet you will be interested to learn that for the first time EVER in the history of Piper Jaffray’s “Teen Spending Survey” teens are spending as much money on food as they are on clothing!
It’s not surprising that most of that money is going to Starbucks, but we still found it interesting… and it leads us to believe that some of those teens like seafood and are willing to spend their (or their parents) money on it. Kids of all ages are growing more and more sophisticated when it comes to their dining habits, and enjoying a whole roasted sea bass or a plate of crab cakes is becoming as normal to them as sipping on an Iced Venti Carmel Macchiatto.
Don’t underestimate the power of teens when it comes to your bottom line.
Whether your offering a prom-focused special this spring (hopefully featuring some seasonal seafood), adding all-ages hand crafted non-alcoholic drinks to your program or advertising in teen-focused publications, the teen market is looking for a place to eat!
They are also obsessed with social – spruce up that Facebook page and make sure your Instagram account is up-to-date!
Let us know how you’re creatively capturing a bit of the teen market in our comments section.
More hopeful news for all of you who are following the Bristol Bay/Pebble Mine story - global mining giant Rio Tinto has just announced that it is pulling out of the Pebble Mine project which ranks among the largest undeveloped copper deposits in the world.
According to this article from McClatchyDC.com, “project developer Northern Dynasty Minerals is vowing to push on despite the controversies and continual setbacks”.
British mining company Anglo American pulled out of the project late last year.
We’ve supported the fight to protect Bristol Bay through our RSVP Project, and we’ll continue to stay involved. Bristol Bay is home to one of the planet’s richest wild salmon fisheries and we believe it should remain protected. To join the fight to Save Bristol Bay, check out SaveBristolBay.org
Restaurant Business just published their “Top 12 tips from the Restaurant Leadership Conference” and one in particular caught our eye:
“Tell your story. Millennials in particular want to know who you are and how you got there. They want to meet your brand, not just use it.”
We also shared a great blog post from Morsel called “The Power of Storytelling for Chefs and Restaurants” on our Facebook page the other day that expounded on that same message. The author writes:
“And so, the lesson — we don’t remember lists of ingredients in a tweet. So, if you post some food porn and the ingredients, no one will remember those ingredients. You’ve given your followers nothing to remember, nothing to connect with, nothing that resonates.
Now, if you tell the stories of your food — you and your food will be remembered. In fact, neurologists have determined that stories are up to 22 times more memorable than facts alone.”
We love this idea – mainly because seafood comes loaded with stories! Right now we’re excited about beautiful spring kings coming down from Oregon. These are troll caught salmon, harvested one at a time by fishermen working on small boats – sometimes even fishing by themselves. Imagine those big kings, massing to feed on schools of herring and other small fish gathering by the ton, a story as old as spring itself! They’re fattening up, getting ready for their spawning run and are what we call “Ocean Bright” meaning they are at the peak of their life-cycle – strong and full flavored and just bursting with rich and healthy fat. Trolling is one of the fussiest fisheries, with fish landed still alive, one-at-a-time, and bled and iced quickly resulting in unmatched quality. It’s not a volume fishery, so these fish aren’t cheap – but use their seasonal story to connect with your customers and when they bite into that fish we guarantee they won’t be disappointed!
The story of seafood – let us know how we can help you tell it!
We just received an update from the ACKRRAB project (one of our RSVP funding recipients) on some research they’ve been doing to study the potential impacts of ocean acidification on red king crabs.
According to their report,
“NOAA researchers at the Kodiak Laboratory used red king crabs from the Alutiiq Pride Shellfish Hatchery, from eastern Bering Sea broodstock, in an experiment on the effects of ocean acidification. Red king crab may be vulnerable to ocean acidification because their shells are made of calcium carbonate, which can dissolve in acidic waters.”
The experiment measured how newly settled crabs reacted to different pH levels. They tested crabs in water that approximated current oceanic conditions, as well as water with a pH of 7.8 (expected global average by the year 2100), and water with a pH of 7.5 (expected by 2200).
As you might expect, the crabs were negatively impacted by the changes in pH, either exhibiting slower growth weights or dying. According to the researchers,
“The reduced survival and growth at lower pH means that ocean acidification could have substantial negative effects on the populations of red king crab and crab fisheries within the next 100 years. Further research will consider daily and seasonal fluctuations in pH naturally experienced by crab throughout their life history.”
You can learn at the AKCRRAB website.
Seafood Expo North America was also a perfect opportunity for the members of Sea Pact to spread the word about all the great projects we’ve funded, and announce our two newest grant recipients! We took the opportunity that the show provides to announce that we just funded a Brazilian lobster FIP and a unique project designed to help improve sustainability of the Maine soft shell clam through predator exclusion and other methods.
Panulirus argus (red lobster) and Panulirus laevicauda (green lobster), represent the most important fishing resources of northern and northeastern Brazil. The fishery exports mainly to the US market, and provides a livelihood for more than 15,000 fishermen. This FIP was launched two years ago, trigged by a UNEP study about supply chains in the agriculture and fisheries sectors. UNEP entered in a partnership with CeDePesca, which is coordinating the improvement work in the field with local industry and fishermen. An MSC pre-assessment was conducted and revealed a variety of problems the most crucial one being the extended use of illegal fishing gear. Sea Pact funding will be used to implement a traceability system paired with a branding project that highlights legally trap-caught lobsters. The hope is this will encourage fishermen to organize and work together to build a legal, verified, and branded product that will gain better US market recognition and will encourage other fishermen to move towards legal (and more sustainable) fishing methods.
Funding is also being used to support a project in Freeport, ME, designed to engage soft-shell clam (Mya arenaria) harvesters in active management projects that will demonstrate the efficacy of various methods to enhance natural clam populations. The practical goal is to increase clam harvests so that supply can grow with demand for this product, however a more long-term goal is to create a “new mindset” amongst clammers and local clam stewardship committees to see beyond traditional conservation schemes. New efforts focusing on predator (green crab) exclusion and habitat modification that will result in the enhancement of wild a cultured “spat”.
These two new projects were unveiled at a well-attended reception that we held the first day of the show. Thanks to everyone that joined us! If you have further questions about the work that Sea Pact does, don’t hesitate to ask.
Although Seafood Expo North America is a good opportunity to meet with current and potential vendors to secure seafood for the coming year, it’s also a gathering of people that are involved in projects designed to improve the sustainability (and availability) of the products that we source.
We attended two Roundtables hosted by the Sustainable Fisheries Partnership (SFP) that were designed to bring stakeholders up to date on current Fishery Improvement Projects (FIP) that the SFP is involved in.
The Gulf of California Industrial Shrimp Trawl FIP (which we have helped support with RSVP funding) is in stage 4 (“FIP is delivering improvement in policies or practices”) and continues to make steady progress. Stricter fishing regulations are now in place which include mandatory use of Bycatch Reduction Devices (BRD’s), tight control over gear configurations, and an audit process to verify if the shrimp from a specific company/vessel was produced in compliance with the regulations. There are also geographic areas designated as no-take zones. One of the biggest challenges that is being addressed is helping fishermen understand the importance of compliance, and to bridge the gulf between the gear they are currently using and the gear they should be using. The next several months will involve continued training and education to help fishermen prepare for next year’s season.
The Brazilian Lobster Tail FIP (also in stage 4) is currently addressing a serious lack of current stock assessment data, working up a management system that is based on a Total Allowable Catch (TAC) and traceability issues. Despite some challenges working with the government, there is hope that a stock assessment will be completed this year. Although membership in the FIP is growing, more formal support is needed from US importers (which was one of the topics of this year’s roundtable). Although lobster fishermen are only allowed to fish with traps, enforcement is difficult due to the size and diversity of the fleet, the wide area of capture and a limited monitoring program. Goals for the coming year include continued inspection of boats to make sure they are fishing with traps (and not nets), regular inspections at sea, at landing, and at airports, and better control over origin of the product. We’re part of helping fund this progress through Sea Pact.
Although the role of the government cannot be understated, a large part of the success of the programs comes down to the ability of the fishermen to comply with new regulations. Its a cooperative effort that needs to balance their day-to-day financial needs with the long-term survival of the fishery. Training, along with the assurance that there are companies (like Santa Monica Seafood and our colleagues at Sea Pact) that are willing to not just help fund changes, but ultimately to pay a premium for seafood produced in a sustainable manner, are helping make this a reality.
Thanks for your continued support of our RSVP Program and Sea Pact!
The 2014 Seafood Expo North America (SENA) opens on Sunday in Boston and we’re looking forward to spending a couple of action packed days meeting with current and potential purveyors, attending educational sessions and connecting with colleagues.
The seafood market remains dynamic and complicated. With today’s sourcing challenges SENA offers a great opportunity to find new products, meet new vendors and renew and strengthen current and past relationships.
Events like SENA offer us a perfect opportunity to meet one-on-one with vendors to secure product and see what new innovations are making waves. SENA is a great showcase for what’s new in our industry, and we want to be the first to bring those opportunities home to you.
In addition to the trade show aspect of the event, a full schedule of educational panels and presentations help us stay on top of issues that impact our industry.
If there is something you’re curious about or a product you’d like to see us add to our inventory, leave us a note in the comments section below and we’ll check into it.
Stay tuned for updates from Boston!
If you’re looking for ways to build your restaurant business, then you should probably get up to speed on what Millennials are looking for. According to a recent article on Restaurant-Hospitality.com,
“Millennials are a juicy target; at 90 million people strong, it’s the biggest demographic around. It’s destined to be the next driver of growth for all parts of the food world, including restaurants. Whoever cracks the code on Millennials’ eating preferences stands to make a bundle.”
The article pulled a lot of bullet points from a recent study called “Understanding Millenials” conducted by consumer research firm the Hartman Group. We narrowed it down to the five we found most interesting (and relevant to your next Santa Monica Seafood order):
- 30 percent eat foods that are certified organic (as compared to 21 percent of Gen X-ers and 15 percent of Boomers). Although the U.S. doesn’t have organic standards for seafood, we work to source all our seafood responsibly. If your customers have sustainability questions on specific items, please let us know.
- They prefer whole foods over processed food. That’s right – load up on Mother Nature’s unprocessed bounty! Fresh fish and shellfish, responsibly harvested, fits the bill here.
- They will spend more on ethically sourced meats and farm-to-table experiences. Your Santa Monica Seafood Representative can quickly offer you local seafood, sourced directly. We work closely with fishermen up and down the California Coast, and try and source directly whenever possible. Carlsbad Aquafarm is one of our closest aquaculture partners, ask about their delicious mussels and oysters! Another near-by oyster option – Grassy Bar oysters direct from Morro Bay! Also, check out Skuna Bay Salmon – they do a great job highlighting their farmers.
- 80 percent want to know more about how their food is grown. We have those answers! If you want to know what your farmed striped bass ate for dinner, or where your oysters came from, just ask!
- Millennials eat out the most frequently at lunch. You know what’s great for lunch? Fish Tacos. Shrimp po’ boys. A big bowl of homemade clam chowder. You get the point!
You may even be a Millennial… if that’s the case, let us know what you look for when you eat out!
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.