This month our Fun Fish is Sheepshead! Sheepshead are caught year-round off the east and west coasts of Florida and are harvested in a variety of ways, including cast net, speared or hook and line. Their diet consists mainly of barnacles, baby crabs, and oysters. The mouth (sometimes called “human teeth”) is designed to crack the hard shell of the barnacles or oysters it eats!
Sheepshead is sweet and delicious with a slight shellfish flavor. Its meat is firm, moist and a bit oily. This oil & moisture content contributes to its sweet, firm and flaky feel on the mouth. There are several ways to prepare this fish, from boiling, grilling, baking, frying or roasting the whole fish.
This month we are featuring a recipe from Chili Pepper Madness of Blackened Sheepshead with Basil-Lime Cream Sauce. Click here for the full recipe!
The National Fisheries Institute (NFI) recently hosted the 11th anniversary of The Global Seafood Market Conference (GSMC) from January 16-20, 2023, in Palm Springs, California. GSMC is an annual conference that offers high-caliber insights into trends and provides expertise on seafood products, markets, and consumers.
Savanna Ronco, Seattle Fish Company’s Marketing & Brand Specialist, attended the conference, held at the La Quinta Resort in Palm Springs. Savanna is an active member of NFI’s Communications & Education Committee and will be participating in the NFI Future Leaders program in 2023.
This year’s GSMC agenda featured many expert speakers from both inside and outside of the seafood industry – shedding light on relevant topics such as retail, food service, economics, freight, and other sectors. While the seafood industry will continue to be unpredictable throughout 2023, Seattle Fish Company will continue to collaborate with NFI and other industry partners to voice current challenges and develop solutions.
Below are a few key takeaways from the 2023 GSMC Conference:
1 – Consumer buying power is shifting to “younger” Americans.
A big topic of conversation at this year’s GSMC was that Millennials and Gen Z now make up over 40% of the US population. According to the US census, by the year 2030 half of all Americans will be Millennials, Gen Z, or younger. Chris DuBois, EVP and Practice Leader at IRi, suggests that a massive change is coming, as the younger generations begin to hold most of the buying power both in retail and foodservice. For seafood in particular, IRi has noticed that millennials are purchasing much less seafood than boomers, and the climate is “ripe to embrace new ways to drive demand”, including more demand for storytelling, informational display cards or QR codes, or cooking instructions with health benefits.
Kelly Fecher of Datassential shared that 67% of Gen Z consumers have taken a video of a dish at a restaurant or meal at home and shared to social media. As the buying power shifts to younger Americans, they will relate to restaurants and retail stores that engage with them on social media, and many state that they would go to a restaurant they’ve never been to specifically to try a dish they saw online. Additionally, video sites like Instagram and TikTok continue to drive new food trends, like the butter boards that went viral in 2022. Fechner reported that 76% of consumers are excited about new food & beverage trends in 2023 and 74% of restaurant operators say that new food & beverage trends will be important to their business in the upcoming year.
2 – “Transparency is the cornerstone of trust in food.”
Mickie French, Executive Director of The Center for Food Integrity, spoke about “Changing the Tide on Consumer Trust”, saying that “Trust is every organization’s most valuable intangible asset.” French shared that “shared values are 3-5 times more important to building trust than sharing facts or demonstrating technical skills/expertise.” According to Richard Barry of NFI, this isn’t a “clear cut win for seafood” because the industry has so much information to share, which makes it all the more important that seafood companies and distributors act as a trusted source of information and a valuable partner to consumers.
French stated that younger consumers, in particular, expect transparency in their food system, with 83% wanting companies that align with their values. Additionally, Gen Z consumers are taking a more holistic approach to food & health and are the only generation putting mental health in the Top 3 benefits sought from food, beverage, and nutrients. Her suggestions for the seafood industry were to embrace the skepticism, share why you care (which is as important as what you know), and don’t overload people with facts, instead focusing on the most important information in addition to shared values.
3 – GSMC 2023 Insights & Trends
Fechner of Datassential shared that 32% of consumers say they’ll never visit restaurants as often as they did before the pandemic, which is understandably concerning for many people in the hospitality industry. This could be for a number of reasons, including the surprising “staying power” of working from home, as well as people moving from the cities to the suburbs, or from the suburbs to a more rural area, as a result of the pandemic. She suggests that operators will have to “step up their game” to win these consumers back. One of the ways she’s seen restaurants do this is by adding items to your menu with high “purchase intent” and “draw”, meaning an item that people come to your restaurant specifically to enjoy, like Joe’s Crab Shack’s “Build your own Boil”.
Labor and staffing continue to be a major issue for the hospitality industry, particularly in foodservice. Chef Andrew Gruel of Calico Fish House in California shared on a panel that the labor challenges have resulted in him considering and testing value added products for the first time as a chef to alleviate some of the burden on his back-of-house staff. Michael Brennan of Specialty Restaurants Corporation agreed, adding that his group is also testing 4-day work weeks, daily staff meals, and extra incentives for management.
Steve Sands, President of Protein Brands at Performance Food Group, did a presentation on “Markets and Marketing Trends in Animal Protein”, which focused largely on the comparison between premium beef and seafood. Sands said, “Even though beef is by far your most expensive protein, it is not slowing down people’s consumption.” One of the reasons for this is that beef is “far ahead of other proteins” on branding and telling a story. However, with the widespread drought in 2022, the USDA is predicting a drop in beef output in 2023, up to 9% in Q3 and Q4. This means that operators need to be prepared for increased costs as well as thinking “outside of the box” on other proteins to fill the void.
Savanna recommends:
Connect servers and diners with your food & ingredients. Data shows that now, more than ever, consumers are interested in where their food comes from. They want to know the story behind the dish you are serving or ingredients you choose, what family farmers they might be supporting, or what social/environmental impact they are making by choosing to support your restaurant or retail store. Encourage your diners to share stories or videos online with a tag to your restaurant so you can repost.
Take a look at the biggest uses of labor in your operation and evaluate which brings benefit to the customer, and what might be outsourced with no loss of value. Create space to experiment or research options that you may not have considered in the pre-pandemic world, such as changing portion sizes, labor scheduling, specials, value added products, etc.
Understanding how shoppers and diners engage with seafood and other proteins, the forces that shape that engagement, and how external forces impact our industry will continue be important. Look for Seattle Fish Co. to continue to invest in industry leadership that shapes our marketplace, keep our pulse on the trends as well as important information you need, and share this with you in a meaningful manner.
This year, Sea Pact has committed to publishing a quarterly newsletter to share information with its members, such as organizational updates, current projects the group is funding, and more. Sea Pact is a group of leading North American Seafood Companies dedicated to driving stewardship and continuous improvement of social, economic, and environmental responsibility throughout the global seafood supply chain.
As a founding member of Sea Pact, Seattle Fish Company is excited to share this quarter’s newsletter with our customers, vendors and community, providing updates and transparency around the work we do within the group.
One of the exciting things mentioned in the newsletter was Sea Pact members and advisors gathering in-person for their annual meeting in Atlanta, which Hamish Walker, Seattle Fish Co.’s Chief Sustainability and Development Officer, attended. During the meeting, Sea Pact members assessed eleven project proposals and selected two for funding to conclude their second funding cycle of the year. Members and advisors also reviewed Sea Pact’s current work plan and strategic priorities, assessing progress as well as opportunities for efforts in 2023.
Time was also dedicated to evaluating new potential strategic priorities and topics, including climate change, US fisheries engagement, and sustainability reporting. Hamish Walker presented on SFC’s efforts to assess the company’s carbon footprint and reduce emissions, providing a model for other Sea Pact members to consider. Sea Pact was also joined by Ocean Strategies for a session on US fishery issues and engagement. There is strong interest from Sea Pact members to further support US fisheries with an approach that aligns with Sea Pact’s responsible domestic aquaculture strategic priority. Outcomes from the meeting will be incorporated into Sea Pact’s 2023 work plan.
Look for more information and updates on these projects in the year to come. If you’d like to sign up to receive Sea Pact’s quarterly newsletters, click here.
Seattle Fish Company & Gourmet Provisions is excited to announce that Mark Holland has been hired as the company’s new Transportation Manager! Mark joined the Seattle Fish team in October 2022, working to improve our customer service, managing our drivers and routing, and implementing new strategies to eliminate mistakes and inefficiencies, so we’re better prepared to satisfy our customers.
Mark grew up in San Diego, CA. After starting his career, he went back to college at the age of 28, attending the University of California in San Diego. He’s been in the supply chain industry for over 30 years, including experience with the United Parcel Service, as well as 4 years as Distribution Manager for Coca-Cola in San Diego. He was then promoted to Warehouse Manager of Coca-Cola, which brought him and his wife Nancy to Colorado.
In his role as Transportation Manager, Mark is ultimately responsible for making sure the products you order arrive to you on time and in the same great condition they were in when they left the Seattle Fish warehouse. This is no easy feat, as our distribution extends across the entire state of Colorado as well as a few surrounding areas, such as Jackson, WY.
Mark had the opportunity to get to know Ken Boyer, SFC Food Safety Quality Assurance Manager, and Will Martin, SFC King Soopers Sales Manager, in one of his previous roles working for a third-party logistics company that operates the King Soopers Perishable Warehouse. He says he was excited to join our time because, “The people here operate at a different level, compared to most places [he’s] worked. There’s a genuine feeling of family here, and every day there’s a legitimate vibe that we’re going to enjoy our time together. This stuff matters.”
In his role so far as Transportation Manager, Mark Holland says that the acquisition of Lombardi Brothers Meats in November 2022 has been his most memorable project to date. “The Lombardi Brothers acquisition has put fascinating opportunities in front of me,” said Mark. “I’m very excited to work on the integration, adding their customers, drivers, and trucks to our network.”
Get to know Mark Holland better by reading his Q&A below!
What are your favorite ways to unwind outside of work?
We’re very involved with Rocky Mountain Christian Church, in Frederick, CO. We’re also a hockey family. Nancy and I have a 20-Game Package (2 seats) with the Colorado Avalanche. So… June 26, when the boys won The Stanley Cup, will always be a very emotional memory for Nancy and I (and a few of our kids who share the addiction). I have a Harley touring bike. Every year I disappear for long vacation rides, sometimes solo, sometimes with friends. The trips last from 10 to 18 days. The longest so far was over 4,700 miles, solo, through the Southern States. I’ve made 5 trips into the South over the last few years. It’s a completely different terrain than Colorado. I’m looking forward to riding to Oregon this Summer, to visit my sister-in-law, Patty, and her husband, Tim, in Grants Pass. The walls of our home are covered with framed pictures of the Harley in front of famous places and “Welcome to…” state line signs.
What’s your favorite seafood? How do you like to prepare it?
I’m a griller, especially since my last job as the Warehouse & Fulfillment Manager at a start-up called Spark Grills. I love to grill scallops, shrimp and salmon. My favorite dish to prepare on the grill is Chicken & Shrimp Fajitas. First, I grill the shrimp and a couple of chicken breasts, at the same time I’m grilling the peppers and onions. I can fit two 9” cast iron pans on the grill; I put the grilled chicken in one, and the grilled shrimp in the other. Then we add the veggies into the pans, with the seasoning sauces. Brown the tortillas on the grill too. Last step, we bring it all into the house for dinner! Smells amazing, and sizzles all the way to the table.
This month our Fun Fish is our Seattle Fish Co. Hokkaido Scallops! These scallops are often referred to as “Japanese scallops”. These are the most coveted scallops in the sushi culinary scene because of their size, meatiness, and amazing flavor.
Hokkaido scallops are tender, sweet, and creamy shellfish sourced from the coastline of Hokkaido and are MSC-certified as a sustainable seafood product.
This month we partnered with Chefs Cassie Borshoff and Howard Lewis of Elevation Foodservice Reps, as well as Chef Scott from Lombardi Brothers Meats, to prepare two surf & turf dishes using our Hokkaido Scallops and Lombardi’s Certified Angus Beef® Prime Tenderloin.
While Chef Peter prepared the scallops in a traditional pan-searing method, Chef Howard used the TurboChef Fire, which can reach up to 800 degrees F and provided a great sear while quickly cooking the scallops. If you’re interested in learning more about Elevation’s cooking equipment or the Chef’s Playground, visit Elevation’s website.
Prime Tenderloin, Garlic Herb Hokkaido Scallops, Sourdough Spaetzle, Dry Aged Chipped Beef and Robiola Leek Gravy
6 oz Prime Certified Angus Beef Tenderloin
3 – 4 g Lombardi House Steak Rub
Olive oil to coat the steak
Season the steak and grill on medium high heat marking on both sides.
Place on a roasting ra1/ck (with half sheet pan underneath) in a 400-degree oven and check after about 8-10 minutes. Internal temperature for medium rare before resting is about 118 F.
Let rest for about 4-5 minutes and serve.
1 lb. 10-20 Hokkaido Scallops
1 Tbsp. Sunflower Oil
1/2 Tbsp. Lemon Juice
1 tsp. Sliced Chives
Salt & Pepper, To taste
3 pats Epicurean Lemon Garlic Herb Butter
5 Grilled Lemon Slices, for garnish
Place sauté pan on medium high heat and oil.
Pat dry the scallops and place in sauté pan and lightly brown on each side. Remove from pan and set aside.
Place pan back on the stove and add butter until melted, then place the scallops back in the pan, add lemon juice and sauté for 30 seconds and then add the chives, toss in sauce. Remove from heat and serve immediately.
Sourdough Spaetzle (Knife and Board Method)
80 g All Purpose Flour
3 g Kosher Salt
200 g Sourdough Starter
1 egg
1 yolk
Black Pepper to taste
2 g Allspice
40 g Milk
Mix together well until pretty glutinous and stretchy.
Bring a large pot of water to boil with salted water.
Place half the dough on a cutting board and scrape the dough (in the form of thin ribbons) into the boiling water, with a chef knife dipped in water.
Boil for a minute or two and lift out of the water with a spyder or strainer.
Saute in butter season with salt and pepper until it caramelizes a little. Even a controlled burn will lend to the flavor.
Dry aged Chipped Beef and Leek Gravy
2 each Leeks
Basic Cure
Dry aged Beef ends
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 Lemon
1 brick of Robiola Cheese (or any cheese you prefer)
Basic Cure
1 lb. Kosher salt
.5 lb Sugar
20 g Pink Curing Salt or Sodium Nitrite
Prime Dry Aged Beef End cuts sliced thin to equal about 4 ounces total.
Cure with about 4 g. of Basic Cure for about 4-6 hours
Set aside until ready to use.
2 Leeks – Washed, Green parts removed, sliced thin and washed in a mesh strainer again
Sauté leeks in butter on medium heat until just tender but still bright in color. Salt and Pepper
Remove from heat and cool until ready to finish the sauce.
Sauté about 8-10 pieces of the dry aged beef in a non-stick pan until just caramelized. Remove from pan.
Deglaze with 2 Tablespoons of heavy cream. Add half the leeks and finish with ¼ brick of Robiola Cheese.
Melt everything together and finish with lemon juice, parsley salt and pepper if needed.
