Get the latest seafood industry news and tips by subscribing to this Blog's RSS feed or via Email.

Food and Fun in Arizona!

Posted by Santa Monica Admin, on March 5th, 2014, in Announcements, Seafood Education

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!

More

Don’t Worry, Eat Salmon!

Posted by Santa Monica Admin, on March 4th, 2014, in Announcements, Seafood & Health

In case you missed our Facebook post today, we wanted to draw your attention to a good-mood inducing article by Barbara Mendez that just ran on Inc.com (we’re also cranking Pharrell’s “Happy”).

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!

More

BV on the Radio

Posted by Santa Monica Admin, on February 24th, 2014, in Announcements

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!

More

You Made It!

Posted by Santa Monica Admin, on February 17th, 2014, in Selecting Seafood

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…

More

Name Dropping

Posted by Santa Monica Admin, on February 10th, 2014, in Announcements, Seafood Education

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…

More

Look out, Big Apple!

Posted by Santa Monica Admin, on February 5th, 2014, in Announcements, Product Alerts, Selecting Seafood

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:

Hors D’oeuvres

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…

More

More than Mahi

Posted by Santa Monica Admin, on January 30th, 2014, in Announcements, Product Alerts, Seafood Education, Selecting Seafood, Sustainability

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!

More

Table for Two – Social Media and You

Posted by Santa Monica Admin, on January 21st, 2014, in Announcements

Santa Monica Seafood on TwitterAre 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…

More

Celebrate National New England Clam Chowder Day!

Posted by Santa Monica Admin, on January 20th, 2014, in Announcements, Seafood Education

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…

More

Back in Bass

Posted by Santa Monica Admin, on January 14th, 2014, in Announcements, Product Alerts, Selecting Seafood

We’re bringing back a pair of aquaculture favorites this week!  Ocean Raised Striped Bass and White Sea Bass from Baja will be back in our coolers in a couple of days.

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.

More