The holidays seemed to arrive without much notice this year! It’s nearly time to pop the champagne and open the caviar. Seafood is a popular menu item for holiday menus and our volume continues to increase year after year. Before the crowds hit, make sure to call your Seattle Fish Co. rep with pre-orders. We want to make sure your needs are covered; live lobsters, crab legs, fresh oysters, specialty caviar, sea scallops and more!
August 12th was an exciting Wednesday for Denver urban dwellers. If you work or live in downtown Denver there is now a quick and easy stop for groceries: King Soopers LoDo. The 146,000 square-foot store opened at 8:00am on the corner of 20th and Chesnut in the Lower Downtown neighborhood (aka LoDO). Seattle Fish Co. merchandisers helped fill the seafood cases and prep sushi starting at 1am Wednesday morning. Not only can you buy fresh seafood from Seattle Fish Co. at the seafood counter, but they will help you “finish your dish” and send you home with fresh herbs and seasonings. If you can’t make it home before you get your seafood fix, you can head over to the only conveyor-belt sushi bar inside a King Soopers store. Each sushi plate is colored-coded by price. All you have to do is grab a plate and enjoy while watching the in-store sushi chefs prepare your next plate. The store also offers grab-and-go sushi for a quick lunch or dinner at home. Seattle Fish Co. is a proud partner of King Soopers and say “kudos” to everyone involved!
Did you know that Seattle Fish Co. is also a founding member of the non-profit, Seafood Nutrition Partnership? On their website www.SeafoodNutrition.org , you can find a plethora of resources, tips, recipes and more. Their mission is to inspire a healthier America through partnerships that raise awareness about the essential nutritional benefits of eating seafood. They address the health risks associated with low seafood consumption through partners that provide health and nutrition guidance. Through their education efforts, they aim to:
Build awareness about the essential nutritional benefits from eating seafood at least twice a week.
Help Americans gain the skills to select, order, and prepare fish and shellfish.
Inspire a healthier America by promoting a nutrient-rich diet that includes seafood
All of Denver’s food community is looking forward to the opening of Jeff Osaka’s Sushi Rama this year. One of the many reasons for the excitement is so that they can experience kaiten sushi: sushi on a conveyer belt.
If you’ve never eaten at a conveyor belt sushi restaurant before, you definitely should head to Sushi Rama once it opens. This form of fast-food sushi is popular in Japan and many urban areas in America. After the sushi chefs prepare the product, it is plated and set on a conveyor belt that travels past the customers sitting at the counter and tables. They can then snatch up what they want as the plates pass by, making for a fast and easy meal.
Kaiten-zushi, literally “rotation sushi” was invented by restaurant owner Yoshiaki Shiraishi. He had a hard time keeping his restaurant staffed and couldn’t manage the operations on his own. He wanted to serve more customers quickly and efficiently while still keeping costs down. Shiraishi was inspired to create the machine after watching beer bottles travel along a conveyor belt in an Ashai brewery.
After five years of design and development he opened the first conveyor belt sushi restaurant, called Mawaru Genroku Sushi, in Osaka in 1958 and it was an instant hit. The method of delivery allowed him to quickly serve customers without adding staff. While he initially just used chairs around a central bar where the conveyor belt traveled, he soon added tables which increased his seating and allowed for groups.
Getting the timing of the conveyor belt proved to be a challenge for Shiraishi. Too fast and the sushi could dry out or there could be accidents, too slow and customers complained about the wait. He settled on eight centimeters per second.
Conveyor belt sushi experienced a big boom in popularity in the 1970’s after Shiraishi opened one of his Genroku Sushi restaurants at the Osaka World Expo. This brought his unique invention to a huge international audience. People loved being able to eat quickly and affordably and at one point he had 240 conveyor belt sushi restaurants in Japan.
The idea was slower to spread outside of Japan but today you can enjoy freshly made sushi and other menu items like drinks, desserts, soup and appetizers. Many restaurants in Japan also feature touch screens at each table that allow customers to place special orders and play games for prizes. Billing is conveniently handled with color coded plates that are tallied when the customers are finished.
1 pound wahoo loin, cleaned and trimmed
Freshly-ground black pepper
4 ounces scallions, washed and left whole
1 jalapeno chile, seeds removed and sliced into thin rings
1 radish, trimmed and thinly shaved
2 ounces fresh parsley
2 ounces extra-virgin olive oil
1 package daikon radish sprouts
Pinch of Maldon sea salt
Pinch of Aleppo pepper flakes
Liberally season wahoo loin with kosher salt and pepper. Allow salt crystals to dissolve for 3 to 4 minutes before searing. Sear loin over high heat in a small amount of vegetable oil until skin is golden on both sides. Cool and slice against the grain into 3/8” thick slices. Divide into 4 portions and set aside.
Add 1 teaspoon vegetable oil to a sauté pan, and sauté scallions over medium-high heat until charred. Set scallions aside and let cool. Blanch parsley in a pot of salted boiling water for 30 seconds, and immediately transfer parsley to an ice bath. Wring out excess water from parsley and place parsley, 1 tablespoon of parsley water and charred scallions in a blender; blend until smooth. Slowly pour in olive oil, and season mixture with kosher salt and pepper; set aside.
Fan fish slices in a line on a round plate. Garnish with maldon sea salt and Aleppo pepper flakes and drizzle with lime juice. Decorate plate – and fish – with dots of pistou. Scatter Fresno chile rings, shaved radishes and daikon radish sprouts over fanned fish slices.
1. Don’t move or turn the scallions prematurely; you’re looking for the green tops to appear burnt.
2. For uniformity – and a touch of finesse – transfer the pistou to a fine-nosed squeeze bottle and use it to garnish the plate with dots.
Recipe courtesy of Lance Barto, executive chef of Brazen
4 flounder fillets, about 2 pounds total
Salt and freshly ground pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup fresh bread crumbs, coarsely crumbled
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
Preheat the oven to 425 degrees.
In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with breadcrumbs, melted butter and olive oil and sprinkle over the fillets. Bake filets in oven for 15 minutes, or until the filets are cooked and the tops are golden. Let filets stand for 5 minutes before serving.
Baked Flounder with Parmasean Crumbs Recipe Courtesy of Red’s Best
1 dozen Goose Point oysters, shucked and held chilled in their liquor
1.5 ounces bloody Mary mix (I recommend Demitri’s Bloody Mary Seasoning Classic Recipe)
20 ounces R.W. Knudsen organic tomato juice
6 ounces organic fire-roasted tomatoes
I bottle New Belgium Sunshine Wheat beer
Juice of 2 limes, plus 12 small wedges for garnish
1 ounce Saso Chipotle Pepper sauce
Microgreens for garnish
12 Shot glasses
1. To make the michelada mix, whisk together bloody Mary seasoning, tomato juice, lime juice, hot sauce and beer in a large mixing bowl (adjust seasonings to your personal tastes).
2. Rub shot glass rims with lime, and then roll half of every rim in sea salt.
3. Place an oyster – and a splash of the natural liquor – in each shot glass.
4. Top each oyster with 3 ounces of the michelada mix and a small dollop of roasted tomatoes.
5. Garnish each oyster with a sprinkle of microgreens; serve shooters with lime wedges.
During the Chefs Collaborative Sustainable Food Summit’s “A Taste of Things to Come” luncheon last week in Boulder, several of Colorado’s best chefs gathered at Chautauqua Park to feast on everything from fried rabbit to oysters. The luncheon, which was sponsored by Seattle Fish Co. and Niman Ranch, ballyhooed beautiful bivalves, including oysters on the half shell and oyster shooters, both of which were prepared by Daniel Asher, culinary director of Linger and Root Down, in Denver. “Enjoy these in good company with happy thoughts and light conversation,” says Asher of the oyster shooters.
Courtesy of Daniel Asher, culinary director of Linger and Root Down
This scup en Papillote recipe from Kyle Mendenhall, executive chef of The Kitchen Boulder, Denver and Fort Collins, was a favorite course at the most recent Chef’s Collaborative Trashfish Dinner in Denver. If scup (or East Coast porgy) isn’t available, Mendenhall recommends using sea bream or a similar fish with flaky white meat and a mild taste.
Preheat oven to 400 degrees
1 6-ounce portion (per person) skin-on scup (porgy) or other flaky white fish
1 tablespoon butter
Pinch of salt and pepper
Zest from 1/2 lemon, yellow part only
2 sprigs fresh thyme
2 chanterelle mushrooms (or other wild mushrooms), thinly sliced