Over one hundred years ago, a sixteen-year-old boy could be seen walking the streets of downtown Denver, a cart full of fresh oysters in tow. Sourced from Seattle and brought to Colorado via train, he would sell the oysters to eager chefs and patrons around town who craved the taste of seafood from the coast. That young man was Mose Iacino, Seattle Fish Company’s founder, and those streets have since become Denver’s Larimer Square.
In an ode to Mose and those very first oysters, Seattle Fish Co. is proud to bring you Larimer Points. A classic oyster with a story to tell, Larimer Points boast a bold, seaside brininess and have a smooth, clean follow through. These delicious, sustainable oysters are grown specifically for Seattle Fish Co. in partnership with Rappahannock Oyster Co.
Type of Oyster: East Coast, Crassostra virginica Site: Chincoteague, VA Salinity Range: 27-32 parts per thousand
In honor of National Oyster Day, celebrated on Thursday, August 5th, we’re excited to share a recipe by Seattle Fish Co.’s Corporate R&D Chef Peter Rauen, featuring our Larimer Points Oysters. If you make this recipe, be sure to tag @seattlefishco!
If you’d like more information about our Larimer Points Oysters, reach out to your SFC rep today.
GRILLED LARIMER POINTS OYSTERS WITH LEMON GARLIC BUTTER
12 – Freshly Shucked Larimer Points Oysters
¼ lb – Salted Butter
½ Clove Garlic (minced)
½ tsp – Lemon Zest
1 tsp – Fresh-squeezed Lemon Juice
Fresh ground black pepper and sea salt to taste
Place butter in a saucepan over medium high heat.
Add minced garlic and cook until lightly browned.
Add lemon juice and lemon zest and remove from heat.
Season with pepper and sea salt.
Pour equal amounts of garlic/butter mixture over each oyster.
Place oysters on the grill and cook for 4 to 6 minutes.
Over the last several months, we’ve seen a major increase in people ordering delivery and to-go meals. This observation isn’t rocket science – when people are staying home, they have to find alternative ways to get the meals they love from their favorite local restaurants. And while this may have begun out of necessity due to the pandemic, we can expect at least some restaurants to continue offering delivery and pick up as options to patrons in the future to satisfy this new expectation.
People choose to dine out for many reasons – maybe it’s the ambiance, or to gather for a special occasion. Maybe it’s because you want the night off from cooking for yourself or your family. Perhaps, it’s because sometimes you just want to be served something you don’t (or haven’t yet mastered!) cooking at home. For many, this includes the world of seafood. There’s a perceived risk associated with being new to cooking seafood at home (we’ll save that “how-to” article for another time), but that doesn’t mean you have to go without.
We wanted to highlight a few restaurants in Colorado that are offering seafood as part of their delivery or take out menus. Prepare for your mouth to water – and good luck trying to decide which of these you’re going to try first!
2625 E 2nd Ave, Denver, CO 80206May we suggest:
Lobster & Shrimp Burrito: Garlic-sauteed shrimp and lobster, black beans, cilantro-lime rice, cheese, tomato, sour cream, grilled peppers and onions
Signature Lobster Roll: Choose from New England or Connecticut style served on brioche with your choice of side.
When people think about fresh seafood, often a warm-weather setting comes to mind. And while we agree that grilled Mahi tacos, ceviche, and freshly shucked oysters all sound particularly delicious with the backdrop of a nice, sunny day or beach – seafood really is a delicious, nutritious and sustainable protein we should be eating year-round.
In fact, just last week, the United States Departments of Agriculture (USDA) and Health and Human Services (HHS) released the updated 2020-2025 Dietary Guidelines for Americans (DGA). The DGA are updated once every 5 years and serve as the basis for federal nutrition programs as well as expert advice given by doctors and dietitian-nutritionists nationwide.
The new guidelines recommend people of all ages, particularly young children and pregnant women, should eat seafood at least twice weekly. Additionally, the DGA recommends that babies and toddlers under two, can and should be introduced to seafood beginning around 6 months of age.
Eating seafood at least 2x a week can offer the following benefits:
-Seafood consumed regularly during pregnancy can help with brain development in babies.
-Seafood starting at around 6 months provides critical nutrients like iron and omega-3s that support brain development and immunity for babies and toddlers. Additionally, starting seafood early can also help shape lifelong taste preferences, as well as healthful food choices.
-For adults, seafood provides protein, calcium and vitamin D, which help strengthen bones and maintain muscle mass.
-Eating fish that’s rich in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden cardiac death.
However, there is a significant gap between the amount of seafood Americans currently eat and the new recommendations – 94% of children and 80% of adults currently do not eat seafood twice per week. The DGA stress that a wide range of health benefits are being left on the table because of low seafood consumption, and urge Americans to eat more. To make achieving this a little easier, we’ve developed a quick list of tips to get you started.
5 Tips For Making Eating Seafood Year-Round Easy
Reference Seattle Fish Company’s Seafood Seasonability Chart while shopping (see below). This chart, combined with the recommendations of your grocery store’s seafood monger, will help you make decisions on purchasing seasonally fresh product.
Ask your seafood monger for tips on choosing local or regional options. This allows you to make a more informed and sustainable seafood purchase. It could be from a nearby responsible aquaculture facility or a small fishery!
Swap seafood in for the meat protein in recipes that are already part of your regular rotation. For example, replace chicken breast with a white fish like cod or halibut, and steak or pork with a “meatier” seafood choice like salmon or tuna.
Stock your freezer. Seafood is very easy to freeze and quickly thaw, making it perfect for weeknight meals. Preportioned options found in the freezer aisles are a great option, or you could buy a fillet at the seafood counter and portion it yourself at home.
Be open to exploration – with both species, and meal type. Seafood doesn’t have to just be a dinner thing. Try smoked salmon with breakfast or grilled fish on top of your lunchtime salad.
Experienced R&D Production Chef to boost meal kit and value-added product development.
DENVER, CO – OCT 22, 2020 – Seattle Fish Company is pleased to announce that chef Peter Rauen has been hired as the company’s Corporate Research and Development Chef. Rauen will join the company’s growing Value-Added Team and hold primary responsibility for the creation and implementation of consumer-facing ready-to-heat meal kits and value-added items. Chef Rauen is a professional chef by trade with additional relevant expertise having served as the Denver Regional Chef & Brands Manager with U.S. Foodservice and Production Chef/Business Development for a gourmet and specialty company in Denver. Rauen has also partnered with Seattle Fish Company in the past as a consultant, and helped to create one of their first branded products, Seattle Fish Co. Southwest Shrimp Empanadas.
“We are excited to have a chef of Peter’s caliber and character join our team to augment our growth around the creation of value-added products”, says CEO Derek Figueroa. “Consumers are increasingly demanding more composed and convenient items. Growing our ability to quickly innovate and implement enables Seattle Fish to provide new solutions for our customer that meet our consumers where they are at.”
Seattle Fish Company has invested and seen growth of valued-added and market made items during the pandemic, and expects this shift in consumer demand to continue. Transforming ingredients into ready-to-eat or heat meals provides important and convenient options for consumers. By eliminating barriers to preparation, the company seeks to increase seafood consumption. Seafood is a nutritious and environmentally friendly protein, and allows Seattle Fish Company to deliver on their Leadership Aspiration, to Lead the Growth of Sustainable Seafood Consumption.
About Seattle Fish Company
Seattle Fish Company is a third-generation family owned company and Colorado based business, proudly serving the Rocky Mountain region and surrounding states for over a century. Recognized for playing a major role in making fresh seafood available in the Rocky Mountain region; Seattle Fish Company transports and distributes sustainable seafood and gourmet provisions daily from around the world, providing products of the highest quality to over 1,400 restaurants and retailers. Seattle Fish Co. is dedicated to fostering sustainable fishing practices, including supporting local aquaculture farms, as well as fishery improvement projects around the world, ensuring that seafood as a healthful protein is available for all, for generations to come. For more information, please visit Seattle Fish Company’s website at www.seattlefish.com
“So, what do you think about sourcing chicken through Seattle Fish Company?” was the first question I asked Alex Seidel (Fruition, Mercantile Dining & Provisions) and Adam Schlegel (Snooze) when I sat down with them last month. They both chuckled.
“Honestly, it was a weird thought at first. But,” said Seidel, “it came down to my relationship with Seattle Fish and the trust that has been built over time. Seattle puts careful thought and consideration into the seafood they have been sourcing forever, so why wouldn’t they do the same thing with chicken?”
The dynamic duo recently opened their newest venture together, Chook Charcoal Chicken, in January 2019. Inspired by Schlegel’s time in Australia where there was a neighborhood chicken shop on every corner, Chook’s location off of South Pearl positions the restaurant exactly as it was intended: the ultimate solution for a delicious, accessible dinner whether you’re dining in or taking it home to feed a hungry family.
Before Chook was ready to open, though, Seidel and Schlegel needed to find the perfect chicken. “We had to check all those boxes – a great tasting, high-quality chicken that was raised by someone who cares about how they feed, care for and ultimately process the chicken – before we could really feel good about selling that to our customers” said Schlegel.
When Seattle Fish Company proposed using Miller Poultry Chicken, it fit the bill: hormone and antibiotic free, and humanely raised in smaller flocks by Amish families on a farm in Northern Indiana. In fact, Schlegel & Seidel even made a trip to the farm to see the operation first hand. They were impressed not only with the dedication and practices they saw, but also how many people who lived in the local community actually worked at the facility and showed a passion for their jobs.
Miller Poultry Chicken is always fresh and never frozen, especially tender, and has no artificial colors. It is all packed and weighed by hand, ensuring that no chicken ever leaves the farm without first meeting Miller’s strict quality standards. After visiting the farm, the decision was easy: Miller Poultry Chicken would be the exclusive chicken brand used at Chook.
In addition to making sure they source the best products possible, Schlegel and Seidel also stressed Chook is a different kind of restaurant; a more approachable one. Especially in a city like Denver with a thriving food scene, a new restaurant seems to be opening almost daily. Food accessibility and affordability can become a real problem, really fast. Chook is proud to be able to offer product of a high-quality at an affordable price point. A whole chicken, which could easily be used as dinner for family of four, is $20, and a half is just $13.
Schlegel and Seidel are also passionate about giving back to the community. “So many businesses just take. Everything we do needs to be a positive force, instead of a retraction”, said Schlegel. This is visually clear when you look around the restaurant. Dead ash trees that were cut down have been recycled and repurposed into the restaurant’s counters and seating. There are also glass jars near the register promoting local charities and nonprofits that will receive 1% of every dollar spent at Chook. Each time patrons place an order, they are given a token made out of recycled fishnet and asked to place it in a jar that represents their organization of their choice.
Thank you Adam and Alex for your time and kind words, and for choosing to source your chicken through Seattle Fish Company. We’re proud to have you as our friends and customers, and are so happy to see a community-minded restaurant like Chook take root in Denver.
To learn more about Chook, it’s mission and Adam & Alex, visit their website here.
To find out more about Seattle Fish Company’s Miller Chicken Poultry program, please contact your Sales Representative or reach out to Pat Zoghby (email@example.com).