June 2018 - Seattle Fish Co.

Taking A Stance

Seattle Fish Company has long been committed to making the right choices – we pride ourselves on constantly finding new ways to be sustainable, resource efficient and environmentally conscious. We also take the sourcing of our product very seriously. Our Purchasing department works hard to source product of high quality and integrity through research, relationship building and careful consideration.

*Image credit World Wildlife Foundation

Mac Paranto, Seattle Fish Company Sustainability Coordinator and Colorado State University alum, is particularly focused on the impact we’re leaving on the environment when we source our seafood. We want do our part to ensure oceans stay healthy and that seafood is available for future generations, which means sourcing seafood that isn’t overfished and doesn’t damage the ocean environment when caught. We are dealing with a natural resource and must take into consideration demand as well as wildlife conservation.

For example, when Bluefin tuna entered the endangered species list, we took swift action: making the conscious choice to no longer source and sell Bluefin tuna. According to the World Wildlife Foundation (WWF), “Bluefin tuna populations have declined severely from overfishing and illegal fishing over the past few decades –not just Atlantic bluefin tuna, but also Pacific bluefin tuna and Southern bluefin tuna. Population declines have been largely driven by the demand for this fish in high end sushi markets. Although tuna do provide food and livelihoods for people, they are more than just seafood. Tuna are a top predator in the marine food chain, maintaining a balance that is critical in the ocean environment.”

Traceable Alternatives

Bluefin tuna becoming endangered is troubling, however, that doesn’t mean you can’t eat tuna at all. By working closely with our vendor partners, we’re proud to offer two alternative tuna options to our customers: domestic Yellowfin tuna from Hawaii and the Gulf of Mexico (MBA yellow rated), or Yellowfin tuna from a FIP (Fishery Improvement Project) in Costa Rica. These fish are traceable via a QR code which provides information like vessel name, captain, and method of harvest. Should Yellowfin tuna not be available, we will work to source MBA yellow rated Bigeye tuna as needed.
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*Screenshot courtesy of ChefsTrading CT-tag

Sri Lanka Tuna Fishery Improvement Project

An exciting step in the right direction, Sea Pact recently announced industry funding for a Fishery Improvement Project (FIP) in Sri Lanka that will work to reduce the impact of longline fisheries for yellowfin and bigeye tuna and swordfish on endangered, threatened and protected (ETP) non-target species.

“We look forward to working with all the different stakeholders on this project and helping drive industry change on tuna sustainability forward” said our Chief Operating Officer and chair of Sea Pact Advisory Council, Hamish Walker.

How You Can Help

Eat a variety of seafood! One of the greatest things about this protein is its variety. There are, quite literally, millions of fish in the sea. Ask the seafood specialist at your local grocery store for specifics on what type of fish is in their case, and encourage them to bring in sustainable seafood you can feel great about eating.
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You can also download Monterey Bay Aquarium’s app Seafood Watch, which provides free, up-to-date seafood recommendations and ratings and places near you that serve ocean-friendly seafood.

For More Information

If you have any questions on our strategic sourcing strategy, please feel free to contact us at any time by emailing info@seattlefish.com or following our blog on www.seattlefish.com.
To follow the progress of the Sri Lanka Tuna FIP, visit fisheryprogress.org.
SeaPact is an innovative collaboration of ten leading North American seafood companies working together to drive seafood industry sustainability progress globally.

Every holiday has its signature dish. Thanksgiving has turkey. Christmas has ham. St. Patrick’s Day has corned beef hash. Fourth of July has burgers and dogs hot off the grill. But maybe it’s time to break the rules. Summer is the perfect time to serve up some fresh seafood while keeping the Independence Day grilling tradition alive.

The rules, of course, for grilling seafood are a bit different than red meat dishes. You’ll want to make sure your grill is extra clean and well-oiled because the delicate flesh of seafood—especially fish—tends to stick more quickly than meats that contain a higher fat content.

For flakier seafood like whitefish, a plank or aluminum foil cooking packet is required to keep the moisture in throughout the cooking process. However, if you want the full grilling experience, sear marks and all, you’ll want to choose seafood that can stand up to the high heat while maintaining their juicy flavors.
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1. Salmon

Image via Naotake Murayama

High in protein and omega-3 fatty acids, salmon is an oily fish that can be grilled skin on or off and still lock in the rich flavors it’s famous for. However, it does tend to hold up a bit better with the skin on. Your filet should be at least one-inch thick and kept cold before hitting the grill. An indirect heat is going to give you the best sear without overcooking, so keep your burners on medium or pile charcoal to one side of the grill. If you do opt to keep the skin on, make sure to grill with the skin side up, so you get those nice grill marks in your plated presentation.

2. Tuna

Image via Susan Lucas Hoffman

Delicious when served rare to medium rare, tuna is the perfect candidate for the high heat of the grill. Because it’s a lean fish, you will want to brush on some oil or use a light marinade to keep the filet moist. Once the tuna is prepped, you can either cook it through on a high heat or crank the grill up even higher and go for a quick sear. It’s important to note, some gas grills lack the heat intensity to properly sear the tuna. So you may want to plan on using a charcoal grill or a cast iron skillet to concentrate the heat. Though, with the latter, you do lose those coveted sear marks. Once it’s cooked to that perfect rare to medium rare temp, plate it up and serve—there’s no need to let tuna rest.

3. Oysters

Image via Marco Verch

When making your oyster selection, keep in mind, larger ones will keep their moisture better on the high heat of the grill. The key to prep has little to do with the oysters and everything to do with the grill. Make sure to leave ample time for preheating. If your grill isn’t hot enough, the oyster shells won’t open on their own. Though, if you are open to the additional work, you can pop the top shell off before grilling. Shell off or on, when your grill is hot enough, place the oysters cup-side down. Once the oyster flesh is opaque, quickly remove them from the grill and serve. It doesn’t take much over-cooking to dry them out.

4. Scallops

Image via Science of Cooking

These delicate, but firm, bivalves are made for grilling. As with many of the other dishes on this list, the bigger the better for scallops. Go with jumbo to avoid the rubbery pitfalls of overcooking. Before placing them on a well-oiled grill grate, make sure your scallops are as cold (without being frozen) and dry (dab with a paper towel) as possible. Skip the marinade with this dish. The flavor of scallops is too delicate to hold up to heavy marinades. Salt and pepper them before grilling and add a light glaze just before removing from the heat and plating.

5. Shrimp

Image Via Farhan Perdana (Blek)

A classic and crowd-favorite, shrimp is the ideal seafood for grilling and it’s more affordable than some of the others on this list. Start with fresh—you guessed it—jumbo or colossal shrimp. They’ll stay succulent on the grill and be easier to skewer without splitting. Season with your favorite marinade or just a brush of olive oil and some salt and pepper before placing them on a preheated grill. Unlike many other seafood options, shrimp should be grilled over direct heat for just a few minutes on each side.

6. Lobster

Image via Prayitno

Whole or tail, there’s something especially delicious about grilled lobster. The high and dry heat of the grill marries the flavors of the shell with the delicate lobster meat, adding sweet complexity to each bite. Prep your lobster by splitting open the shell and basting the meat with butter. To get the desired sear on the flesh, place shell side up over direct heat. If you’re cooking a whole lobster, move the tail off the direct heat the minute the meat is firm and white. Leave the claws cooking at the highest temps for another minute or two before plating your feast with butter and lemons.

7. Crab

image via williamnyk

Another shellfish that’s tough enough to stand up to the heat—with a flavor delicate enough to complement the smoky char of a grill—is the delectable crab. If you’re a crab purest, you may opt to serve your dish with a squeeze of lemon and some butter, but if you’re a bit more adventurous, go ahead and experiment with a marinade.
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To ensure the crabs soak in the flavor, crack the shells slightly before placing them in the marinade overnight. Whether you’re using Alaskan king, blue or Dungeness, cook for about three minutes per side over direct, medium-high heat. When the shell begins to brown, you’re ready to serve.

8. Bluefish

Image via a Thought for Food

A voracious predator in the sea, the strength of the bluefish plays well on the grill. Firm and fatty, this fish brings a rich flavor that can stand on its own or complement more powerful profiles like chiles or ginger. You’ll want the grill hot and your fish cold, so keep the steaks in the fridge until the moment they hit the grill. Bluefish is also notoriously finicky when it comes to freshness, so plan to prepare it the day of purchase or shortly after. While the pros often recommend coating more delicate fish in olive oil before grilling, many chefs suggest using a layer of mustard or mayo with bluefish to keep it extra moist.

9. Catfish

Image via Kitchen Swagger

This often underappreciated fish is a delicious option for grilling—plus grilled catfish is much healthier than the traditional fried catfish. It can be grilled whole, but because catfish skin is tough and difficult to remove, it might be best to stick with a filet. To prep your catfish for grilling, simply sprinkle the seasoning onto the catfish and then brush or spray on some oil to seal in the flavor and to keep the filet from sticking to the grill. To get even more of the barbecue experience, try using wood chips to infuse a smoky flavor that perfectly complements the mild flavors of the catfish.

Header Image via Neeta Lind

NRA Pushing for Industry Apprenticeships

Things are shifting in the restaurant industry, in part, because of political, social and technology shifts. The National Restaurant Association is changing their own approach to adapt to these changes. NRA CEO Dawn Sweeney talks about these shifts on Restaurant.org. She explains how the organization is training members to use new mobile and online ordering technology, but the most notable initiative is Sweeney’s involvement with the White House’s Task Force on Apprenticeship Expansion.

Thanks to the efforts of this task force, the Department of Labor has agreed to award a nearly $2 million grant to place the next generation of restaurant employees in paid apprenticeships. The hope is this will reduce turnover and increase the level of skill in the workforce throughout the industry.

Seafood at NRA 2018

Even more news from the National Restaurant Association came out of their 99th annual Restaurant Show. And seafood grabbed many of the headlines. Not only seafood but sustainable seafood. Barton Seaver, author of For Cod and Country: Simple, Delicious, Sustainable Cooking presented on the topic and followed it up with a cooking demonstration. With 65,000 foodservice professionals in attendance at the Restaurant Show, this presentation was a major step in advancing the sustainable seafood cause. Seaver also announced he was leaving his post as Director of the Sustainable Seafood and Health Initiative at the Harvard School of Public Health to start his own seafood sustainability school. If you’re interested in learning more about Seaver’s work in sustainability, you can catch his keynote speech at the Sustainability & Thought Leadership Symposium 2018.

Undercurrent News highlights Seavers presentation along with other key seafood topics that made their way into conversations at the show. They cover the problematic “Golden Size” of Indonesian snapper, plant-based tuna and the role Millenials are playing in quick-service seafood restaurants making their way into grocery stores.

EMS Crisis Led to Shrimp Oversupply

Seafoodnews.com recently reported on the impact oversupply and low prices have had on shrimp margins. Robins McIntosh, Vice President at Thailand’s Charoen Pokphand Foods, spoke about these sliding prices at the Guatemala Aquaculture Symposium. He explained that earlier this decade, early mortality syndrome impacted shrimp production in Southeast Asia. This caused supply shortages, which then caused prices to rise, which then caused farmers to increase production to capitalize on the highly profitable crop. All of this resulted in a market overcorrection that drove prices down.

McIntosh also pointed to the fact that U.S. demand for shrimp has only grown by 2 percent while demand in Japan is down and Europe has remained stagnant in recent years before outlining a number of shrimp myths he’s learned over his career.

McDonald’s Gets Kids Interested in Sustainable Seafood

In a partnership with the Marine Stewardship Council, McDonalds created the Reel It In! card game. Designed to teach kids about sustainable fishing practices, the game puts an environmental spin on the classic Go Fish game. Every time a player goes fishing from the deck, they risk drawing a Keep Our Oceans Healthy card. If they draw too many of these cards, they lose the game.

Tha game also puts a spotlight on McDonald’s own seafood sustainability efforts. Since 2011 in the UK and 2013 in the U.S., the restaurant’s famous Filet-O-Fish has been made from MSC-certified wild-caught Alaska pollock.

Image via McDonald’s

Monthly Archives: June 2018

Strategic Sourcing In The Seafood World

9 Most Grillable Seafoods for the Fourth of July

1. Salmon

2. Tuna

3. Oysters

4. Scallops

5. Shrimp

6. Lobster

7. Crab

8. Bluefish

9. Catfish

Industry Roundup: Future of the Restaurant Industry, NRA 2018, Shrimp Supply Boom and McDonald’s Reels it In

NRA Pushing for Industry Apprenticeships

Seafood at NRA 2018

EMS Crisis Led to Shrimp Oversupply

McDonald’s Gets Kids Interested in Sustainable Seafood