Fresh Inspiration Archives - Page 2 of 12

Seattle Fish Company is proud to source Desert Springs Barramundi from a land-based farm in Arizona. While the fish is native to Australia, the Barramundi is happily grown in Arizona due to the desert heat and ideal water temperature. Desert Springs showcases the innovation within the seafood industry to creatively think of how and where we can raise fish.

An Australian farm, Mainstream Aquaculture, shared the unique skills and technology of growing Barramundi with the local aquaculture industry of Southwest Arizona. Tad Smyth and his multi-generational farm was able to learn from Mainstream how to grow these Australian-native finfish. With the purchase of the Arizona site, Mainstream was able to form revolutionary farming practices to sustainably raise the Barramundi in the Arizona Desert.

The fish are grown in Agua Caliente which is a geothermally heated spring that allows the fish to be grown year round in constant warm-water temperatures. While Agua Caliente might differ from the rainforest/reef waters in Australia, the similarity in water temperature and salinity creates a parallel Barramundi.

Arizona fish facilities are categorized as either warm or cold. Trout, for example, would be cold while Barramundi prefers warm temperatures. Once known for its detoxifying hot springs, Agua Caliente is now the home of the freshest seafood in Arizona!

The water is salty because it is fed from the Colorado River Aquifer. The resulting food product has a succulent, buttery finish and excellent natural fat content. It is a delicious and versatile fish that can be used across a wide range of cuisines, dishes, and cooking styles with its naturally mild taste and light texture.

In addition to being delicious, Barramundi is a great product to try from SFC because of its small carbon footprint and low food miles. By taking an imported fish and instead domestically farming it, it shortens the supply chain and helps the environment. This product is harvested on demand and immediately ice chilled, prior to being shipped, ensuring the freshest and highest quality is arriving at Seattle Fish.

Fish farming or aquaculture has recently started to attract interest in Arizona. Aquaculture is generally recognized as a growth industry, and is seen as a fast-growing and lucrative sector by economists. While desert aquaculture is lesser known, its practice and potential is being actively explored.

Seattle Fish is grateful to have Desert Springs in our product catalog because it highlights the growth opportunities within aquaculture and pushes us to innovate new ideas and possibilities within the farming sector. If you’d like to learn more, talk to your sales rep!

Written by: Natalie Kayton, Seattle Fish Co. Salmon & Shellfish Purchaser

Seattle Fish Co. is proud to partner with Rappahannock Oyster Company, a well-known oyster farm located in Chesapeake Bay. Of course, they are known for their nation-wide restaurants and being the growers of Seattle Fish Co.’s delicious proprietary oysters (Larimer Points & Maroon Bells), but they are also leading aqua culturists for the seafood industry. Rappahannock is paving the way in sustainability.

Travis & Ryan Croxton, cousins and co-owners, inherited the company from their great-grandfather in 2001. The industry at that time was next to nothing. Through trial and error, they ultimately created a large science project that myself and Savanna Ronco (SFC’s Marketing & Brand Specialist) had the pleasure of visiting.

Prior to visiting Virginia to tour the farm, I learned about their positive impact through “A Geography of Oysters” – a great read for any oyster lover. The book explains how at the end of the nineteenth century, the Chesapeake Bay was one of the world’s most prolific regions for wild oysters. But to a fault. In the 1800s, it was producing in excess of 20 million bushels a year – a large number even by contemporary standards. By the 1960s, the land was dry due to decades of overharvesting, disease, and dredging that had destroyed the natural reefs. Oysters were next to join the Endangered Species List.

However, the Croxton’s refused to give up on the Chesapeake Bay native oyster. They knew they could grow Crassostrea virginica oysters, the only oyster legally allowed to grow on the East Coast. The team shared with Savanna and I how it really was (and still is!) a large science experiment. It all started with learning the best growing techniques by studying different farms around the world.

After inheriting the leases, they turned to aquaculture and began using ‘off-bottom’ and ‘floating’ cages to leave a near-invisible footprint. Rappahannock Oyster Company was inspired by a small contingent of local retirees who were using “off bottom aquaculture.” This method floats the oysters in cages above the surface, where they are off the muddy seafloor and closer to better food and oxygen.

From spat to right before being turned into a dozen on the half shell, oysters inherently clean the water around them in the process of growing. They “filter feed” by eating the excess nutrients in the water (namely nitrogen and phosphorus). Virginia’s nutrient rich waters create oysters that span the entire salt spectrum, from subtly sweet to jarringly briny.

Rappahannock can produce a varied blend because they have two farm locations which are 165 miles from each other. Our proprietary oysters are farmed in different sites, and you can undoubtedly taste the difference. Rappahannock grows our Maroon Bells oysters in Topping, Virginia – creating a sweet and buttery taste with a refreshingly clean, crisp finish. Our Larimer Points are grown in Chincoteague, Virginia – or the truest taste of the ocean, briny with a smooth, clean follow-through.

Rappahannock Oyster Company works with their environment, because they understand the oysters’ health is inextricably tied with the health of the Bay. They write on their website:

“And so, rather than attempt to control our environment, we look to the natural process to help guide our process. That means studying and leveraging the natural rhythms and listening when nature pushes back, because in the end, we’re hoping to increase nature, not tame it.”

Rappahannock created a healthier aquatic environment for the Chesapeake Bay. They re-established an industry and territory that was otherwise depleted. Due to the effort of Rappahannock, the Bay’s oyster would reclaim its place among one of the greatest oysters of the world. Virginia would yet again become a leader in oyster production. Seattle Fish Co. is a proud distributor of Rappahannock Oysters, receiving fresh shipments every three days and delivering all throughout the Rocky Mountain region.

Seattle Fish Company’s Maroon Bell and Larimer Points oysters are an order away for you to enjoy, in both 12 and 100 count (codes: 127, 127Z, 129, 129Z). Talk to your sales rep to place your order or search these codes on our Seattle Fish app!

Video sharing the farm tour is linked here!

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!

February Fish of the Month – Sheepshead Download

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.

January-Fish-of-the-Month-SFC-Hokkaido-Scallops-Download

This month our Fun Fish is Fresh Rock Shrimp, sourced from Beacon Fisheries!

These fresh rock shrimp are wild caught off the coast of Florida, unloaded, and processed in Fernandina Beach, Florida. The Fernandina location is one of the only plants in the United States to process and peel rock shrimp.

Rock shrimp have a sweet, slightly briny flavor, tasting like a cross between a shrimp and lobster. They can be grilled, baked, fried, marinated, and steamed. Cooking rock shrimp is similar to cooking other types of shrimp, although they tend to cook faster. Be sure to keep an eye on them to prevent them from getting too tough!

This month we partnered with Chef Shelby LeBleu of Elevation Foodservice Reps to prepare a Rock Shrimp Taco recipe. Chef Peter Rauen of Seattle Fish also prepared a delicious Rock Shrimp Mac & Cheese recipe, which is the perfect way to incorporate seafood into a traditional holiday side dish!

Rock Shrimp Mac & Cheese

Ingredients:

1.5 pounds – Cooked Macaroni Noodles
1/2 pound – Rock shrimp (seasoned to taste with sea salt, chili powder and smoked paprika)
1 Tbls. – Sunflower oil
1/2 cup – Roasted Poblano Peppers (diced)
1/2 cup – Butter
1/2 cup- Flour
2 cup – Whole Milk
1 cup – Heavy Cream
1 pound – Grated Fontina Cheese
.5 pounds – Grated Sharp White Cheddar
½ cup – Raquelitas, Green chili corn tortillas, fried and processed to coarse crumbs for topping.

Season shrimp and sauté in sunflower oil for 2 minutes and set aside.
In sauce pot, add butter over low heat and melt.
Stir in flour to make roux, remove from pot and set aside.
Add milk and cream in saucepan and place on med high heat and bring to a boil.
Turn down to low heat and blend in roux, simmer for 2 to 3 minutes until sauce thickened and then slowly add cheese, mixing well. Add peppers and then add shrimp, mix well.
Blend the cheese sauce mixture with cooked noodles and place in greased baking dish, top with tortilla crumbs and bake at 350 deg F oven for 20 minutes.

Rock Shrimp Tacos

For the Shrimp:

1 lb shrimp (medium or large)
1 garlic clove, pressed or minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 Tbsp olive oil

Shrimp Taco Toppings:

8 white corn tortillas
1/2 small purple cabbage, 2 cups shredded
1 large avocado, pitted, peeled and diced
1/2 red onion, diced
4 oz Cotija cheese
1/4 bunch cilantro, coarsely chopped
1 lime, cut into 8 wedges

Shrimp Taco Sauce Ingredients:

1/3 cup sour cream
1/3 cup mayonnaise
1 1/2 Tbsp lime juice, squeezed from 1 medium lime
3/4 tsp garlic powder
3/4 tsp Sriracha sauce, or to taste

Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
Toast 8 tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) until golden brown in some spots (30 seconds per side).
Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsely chop the cilantro. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.

December-Fish-of-the-Month-Fresh-Rock-Shrimp Download

Category Archives: Fresh Inspiration

Desert Aquaculture: Bringing Barramundi, an Australian Fish, to Arizona

Rappahannock Oyster Company: Seattle Fish Co. Vendor Spotlight

Written by: Natalie Kayton, Seattle Fish Co. Salmon & Shellfish Purchaser

Sheepshead- February Fun Fish of the Month!

Seattle Fish Co. Hokkaido Scallops – January Fun Fish of the Month!

Prime Tenderloin, Garlic Herb Hokkaido Scallops, Sourdough Spaetzle, Dry Aged Chipped Beef and Robiola Leek Gravy

Fresh Rock Shrimp – December Fun Fish of the Month!

Rock Shrimp Mac & Cheese

Rock Shrimp Tacos