Featured Product: East Coast Striped Bass

The striped bass is native to most of the East Coast, ranging from the lower St. Lawrence River in Canada to northern Florida, and along portions of the Gulf of Mexico. Several characteristics distinguish the striped bass. The most noticeable include a large mouth with jaws extending backward to below the eye, two prominent spines on the gill covers, a bluish to dark olive upper body and silver belly, and seven or eight narrow stripes extending lengthwise from the back of the head to the base of the tail.

Striped bass are rarely found more than several miles from the shoreline and are usually caught in river mouths; in small, shallow bays and estuaries; and along rocky shorelines and sandy beaches. The striped bass is a schooling species, moving about in small groups during the first two years of life, and thereafter feeding and migrating in large schools.

Interesting facts about striped bass:

• In 1670, Plymouth Colony established a free school with income from coastal striped bass fisheries. Thus, one of the first public schools in America was supported by this highly valued resource.

• Striped bass can live up to 40 years and can reach weights greater than 100 pounds.

• Females reach significantly greater sizes than do males.

• During the 1970s and early 1980s, striped bass were severely depleted due to overfishing and pollution. Through management plans and regulations put in place by the Atlantic States Marine Fisheries Commission (ASMFC), stock rose from an estimated 5 million in 1982 to more than 70 million in 2004.

• In 2003, the ASMFC passed Amendment 6 to produce regulations that maximize the overall benefits of the available striped bass resource.

• Atlantic striped bass are now at record levels as a result of effective fishery management and strong conservation actions.

• Striped bass are rated a “Best Choice” fish by Monterey Bay.
  
   

Sustainability Open House: August 30 from 1–4:30 PM

Seattle Fish Company has long had a commitment to support sustainable fishing efforts, helping to maintain product resources, reduce bycatch, and keep waters clean. The company’s dedication to smart purchasing practices initiated a larger conversation about overall sustainability practices.

In 2008, Seattle Fish became involved with Marine Stewardship Council (MSC), an eco-labeling organization that ensures that seafood is traced back to a sustainable fishery. Impressed with the organization’s efforts, Seattle Fish took steps to become the only seafood wholesaler in Colorado to obtain MSC certification. From there, the company created an internal green team and set sustainability goals.

Now, just two years later, the company has reached several sustainability milestones—from retrofitting all lighting for energy efficiency to participating in talks between the world’s most influential seafood conservation organization (Monterey Bay Aquarium) and world’s largest producer of farmed salmon (Marine Harvest Sayward hatchery) to discuss current sustainability initiatives.

Seattle Fish Company is hosting a sustainability open house to celebrate its accomplishments in sustainability as well as to unveil the company’s most recent initiative—one of the largest privately owned solar arrays in Denver.

Join us as we celebrate our sustainability milestones and unveil a new rooftop solar array—one of the largest privately owned solar arrays in Denver.

Monday, August 30, 2010 • 1–4:30 PM

6211 E. 42nd Ave. • Denver, CO 80216

Plant tours demonstrating sustainability practices

Music from Marty Jones and the Great Unknowns

Refreshments provided by Steuben’s Truck and New Belgium Brewery

 

Featured Chef: Brandon Biederman, Executive Chef for Steuben’s

Brandon Biederman was born and raised outside Chicago, Illinois. His culinary career began at age 13, working as a prep cook at a local steak house. Brandon attended Northern Arizona University in Flagstaff, Arizona, where he earned his degree in Hotel Restaurant Management. In Flagstaff, Brandon discovered his passion for the restaurant industry and his talents in the kitchen, while working as a line cook in various restaurants, serving everything from fine French cuisine, to local southwest specialties. Shortly after graduation, Brandon moved to Denver to pursue his culinary career.

His first position in Denver was as a line cook at Tommy Tsunami’s, a popular Asian fusion restaurant. Brandon was quickly promoted to Sous Chef and ultimately Executive Chef. He left Tommy Tsunami’s in 2001 to pursue other opportunities at the highly acclaimed Vesta Dipping Grill
. While at Vesta, Brandon once again was quickly promoted from line cook to Sous Chef, and now works as the Executive Chef of Steuben’s, the newest addition to the Vesta family.

Through Steuben’s, Brandon has had the opportunity to donate his time to The Liver Foundation, Share Our Strength, The March of Dimes
, and many more. Brandon is constantly inspired by those he works with on a regular basis as well as others in the local community, including; Wade Kirwan, Matt Selby, Jamie Fader, Sheila Lucero, and Tyler Wiard. In the future, Brandon hopes to continue adding to the Denver culinary community through his work at Steuben’s, continued volunteerism, and collaboration on new projects and dreams.

 

Congratulations to Seattle Fish Company on their sustainability accomplishments and leadership within the food industry. Seattle Fish has long been a reliable and trusted source for me and on behalf of Steuben’s, we are honored to be a part of the upcoming sustainability open house. I look forward to learning more about seafood sustainability from Seattle Fish in the future and witnessing first hand how the company evolves its sustainability practices and initiatives.

- Brandon Biederman, Executive Chef for Steuben’s