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 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
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
Dry aged Beef ends
2 Tablespoons Butter
2 Tablespoons Heavy Cream
1 brick of Robiola Cheese (or any cheese you prefer)
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.
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
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.
This month our featured “Fun Fish” is Hybrid Striped Bass sourced from Colorado Catch in San Luis Valley, Colorado! This fish is available as a whole fish 1.8#+ as code 972C on our Seattle Fish app.
Hybrid Striped Bass is a cross between a male freshwater bass and a female striped bass. When the two are combined, a white meaty flesh with firm texture and delectable flavor is produced. The Colorado Hybrid Striped Bass is very versatile because of its clean taste and firm, but flaky texture. This fish can be consumed raw, sashimi-style, or made into ceviche. For cooking preparations, it lends well to pan-searing with the skin on, grilling whole, poaching and baking.
Colorado Catch co-owner Tyler Fauchette says the company produces 350,000 pounds of the bass each year, and nearly half of that stays local, being consumed within the state of Colorado. Colorado Catch’s unique geothermal resources and circular tank system have enabled them to increase growth rates, eliminate off-flavors and sustain yields for year-round production.
If you’d like more information about Hybrid Striped Bass, other Colorado Catch products, or the Fun Fish program, reach out to your SFC rep today!
This month we partnered with Chef Cassie Borshoff, Corporate Chef at Elevation Foodservice Reps, who created an incredible recipe for Seared Striped Bass with Khao Soi and Squash. Elevation’s state-of-the-art Colorado test kitchen located in Denver features a little bit of everything for you and your foodservice establishment. Consider it a chef’s playground!
Seared Striped Bass, Khao Soi, Squash
Khao Soi Broth:
Thai Chili, fresh – 3ea
Shallots – 2 ea
Ginger – 35 g
Garlic – 4 ea
Cilantro Stems – 20 g
Lemongrass – 15 g
Makrut Lime Leaves – 2 ea
Coriander – 6 g
Turmeric, ground – 5 g
Curry Powder – 4 g
Coconut Milk – 28 fl oz
Vegetable Broth – 16 fl oz
Curry Paste – All
Palm Sugar – 15 g
Fish Sauce – 20 g (TT)
Salt – TT
Squash Puree – 454 g
Lime Juice – TT
Blend together the first set of ingredients in a food processor until a paste forms.
Place the curry paste into a heavy bottomed pot with about 2T of oil and sauté gently until the paste darkens in color slightly and become extra aromatic.
Add your coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and allow to cook on low heat for an hour.
Stir in the remaining ingredients and puree in a blender until smooth.
Season with lime juice, salt, and fish sauce.
Squash Ribbons – ½ pt
Rice Vinegar – 227 g
Sugar – 200 g
Water – 227 g
Salt – 10 g
Thai Chili, cut – 2 ea
Use a mandolin or vegetable peeler to cut thin ribbon strips out of your squash, reserve.
Bring the rice vinegar and sugar to a boil, remove from heat immediately and add the remaining ingredients. Cool.
Pour the pickling liquid over the squash ribbons and allow to sit overnight in an airtight container in the cooler.
Squash, cut – 227 g
Salt – TT
Seasoning – TT
Oil – TT
Toss the cut squash in oil and seasoning.
Roast at 425 degrees until tender and golden brown.
This month our featured “Fun Fish” is Brosme (aka Icelandic Cusk) sourced from Niceland Seafood in Iceland! This MSC-certified fish is available by fillet as code 581A on our Seattle Fish app.
Often caught in deep waters with haddock and cod, Brosme (or Icelandic cusk) has a cod-like fish head and an eel-like body. They can grow to a maximum length of 4 feet and weigh up to 45 lbs. The vast majority of them, however, are caught at weights between 2-5 lbs., with an average fillet weighing 8-16 oz. This is one of the best times of the year to purchase cusk, as their quality is at its peak in the fall.
In terms of flavor profile, this fish has a sweet crab/lobster-like flavor due to its diet of crustaceans. Brosme has a buttery flavor, with a firmer texture than cod or haddock, making it more versatile and less delicate in the kitchen. The oil content of Icelandic cusk is slightly higher than other white fish, making it well-suited for pan-frying, broiling, baking and grilling. The fillets are also tasty in stews and chowders!
If you’d like more information about Brosme, other Niceland Seafood products, or the Fun Fish program, reach out to your SFC rep today!
Brosme en Papillote (serves 4)
2 lbs cusk fillets
Red chili flakes
1 tbsp Balsamic Vinegar
1 tbsp Olive Oil
2 garlic cloves, minced
Pinch dried oregano
8 oz Zucchini, cut into ⅛ inch half moons
6 oz Tomatoes of your choice, diced
Several thyme sprigs
Salt & Pepper
Flat-leaved parsley for garnish, roughly chopped
Heat oven to 425°F and prepare 4 heart-shaped pieces of parchment paper. Cut the heart of parchment big enough so it gives your fish plenty of room around the edges. It’s always better to have too big of a piece than too small.
In a medium bowl, stir together lemon juice, balsamic vinegar, olive oil, garlic, salt, and pepper. Toss zucchini and tomatoes in the marinade. Divide veggies and marinade evenly onto the 4 pieces of parchment.
Pat the fish dry, sprinkle with salt pepper and chili flakes then place on top of the veggies and top with a thyme sprig.
Fold the parchment and seal the edge by folding it a few times. Bake the packages for about 12 minutes.
Be careful when opening the papillotes as steam will escape.
Serve with roasted potatoes, cooked grains such as barley or a simple green salad.