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.
Since 1964, employee-owned Superior Farms American Lamb has been doing things differently. As the leading purveyor of farm-to-table American lamb, Superior Farms has made a commitment to protect the base of lamb consumers and ensure the industry’s continued growth through sustainability and innovation.
Not unlike Seattle Fish Company’s approach of introducing sustainable practices throughout our supply chain, Superior Farms believes that “sustainability starts in the pasture”, and extends to every facet of what they do. This includes respecting and caring for a nutrient-rich land, maintaining a sustainable footprint, and working with dedicated family farmers who raise their flocks with the highest level of care.
Superior Farms has farms all over the country, including Minnesota, California, and Iowa, where lambs are set to pasture across vast grasslands, feeding, and grazing on the natural vegetation as they have for centuries. This natural vegetation feeding actually enables the flock to boost the level of organic matter in the soil and lower carbon emissions (since tractor time spent maintaining the fields is greatly reduced).
Superior Farms’ facilities are outfitted with technology like solar panels and wind turbines which help to offset their plant’s energy use. This solar panel system is the just latest initiative in the company’s overall commitment to providing sustainably raised lamb. Superior Farms has also reduced its use of water, diesel fuel, and plastics as part of its dedication to the environment.
In addition to being advanced with sustainability technology, Superior Farms is also an industry innovator. In February of 2018, they announced that they received USDA approval to start using the VSS2000 System camera for grading lamb, the first-ever digital camera to do so. This grading process was previously done completely visually by the ranchers, so the cameras save a ton of time and allow ranchers to make faster, more informed decisions about their flock.
Superior Farms and Seattle Fish Company share many commonalities and a shared vision for a more sustainable future. We are proud to offer Superior Farms to our customers as part of our Gourmet Provisions Portfolio.
Please contact your Seattle Fish Company Sales Representative for additional information and pricing. You can also visit the Superior Farms website to learn more.
Hawaiian Kanpachi is a native Hawaiian fish similar to yellowtail
Responsibly raised in the USA’s only open ocean mariculture facility
Yellow Rated/“Good Alternative” by Monterey Bay’s Seafood Watch
USA product available fresh 52 weeks/year
Raised without hormones or antibiotics
Deep in the pristine, blue waters off the coast of Kona, Hawaii, you’ll find thousands of beautiful Hawaiian Kanpachi, also known as Almaco jack, swimming in meticulously cared for submersed sea pens. It is here that the grow-out begins for the fish in Blue Ocean Mariculture’s fully integrated mariculture facility; the only open ocean aquaculture facility in the United States. Founded in 2009, Blue Ocean’s mission was to pursue the farming of local Hawaiian marine finfish and set the foundation for domestically produced aquaculture. Marine aquaculture, or farming in the sea, is a promising option for producing a responsible protein to feed our growing population without compromising the health of the planet.
One of the most sophisticated production facilities for marine finfish in the United States, Blue Ocean operates a fully integrated facility, optimizing the life cycle of Hawaiian Kanpachi from hatch to harvest. This means that all of their production begins with fertilized eggs from local brood fish, so there is no capture pressure imposed on wild fish populations. When they’re ready, juvenile fish from Blue Ocean Mariculture’s hatchery facility are carefully transferred offshore to open ocean net pens in the lee of Mauna Kea and Hualalai, some of Hawaii’s grandest mountains.
These net pens are located in areas of high water exchange, where fish get the most oxygen, and feed events are closely observed to reduce the risk of waste and any benthic buildup. Water with a lot of movement like this is actually harder for the Blue Ocean team to work in, but healthier for the fish. The net’s anchoring systems are designed to minimize the benthic footprint of the farm and the net moorings are designed specifically to eliminate the risk of wildlife entanglement. Blue Ocean clearly goes to great lengths to ensure that their facility disrupts ocean life as little as possible. Their farming practices have been reviewed and rated as Yellow/“Good Alternative” by the Monterey Bay Aquarium Seafood Watch Program. The fish are raised without antibiotics or hormones, and the feed is non-GMO. It is also available fresh 52 weeks a year, and has been able to remain continuously harvested even during the COVID-19 pandemic and recent hurricanes. This year-round, season-proof availability make Hawaiian Kanpachi a very reliable menu or seafood case item.
You have to wonder if part of the reason Kanpachi tastes as delicious as it does has anything to do with the way it is thoughtfully cared for, fed and harvested by Blue Ocean Mariculture — we think it certainly must.
The fish itself is beautiful – it has a dark, bluish-green upper body, lavender-tinted belly and elongated fins. They are harvested twice a week in Kona, and are available as whole fish or as hand cut fillets. Kanpachi has a fatty, firm texture and is white to pink-ish white in color. Commonly, it is prepared and served raw – and for good reason – it makes for an elegant crudo or amazing sashimi bite. But Hawaiian Kanpachi is also extremely versatile, lending itself to a wide variety of starter and entrée presentations when seared, grilled or cured.
Seattle Fish Company is proud to partner with Blue Ocean Mariculture to bring Hawaiian Kanpachi to the communities and customers we serve, and further the availability and consumption of responsible seafood.
Please contact your Seattle Fish Company Sales Representative to find out additional information or pricing on whole fish and fillets. You can also visit Blue Ocean Mariculture’s website here.