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Tristan Lobster Tails are often referred to as the best Lobster Tails in the world. Caught in cold waters, Tristan Tails are frozen at their peak freshness and individually wrapped to ensure top quality. They boast a truly superior taste and appear on premium restaurant menus across the world. Additionally, Tristan Lobster Tails are MSC Certified, meaning that they are a sustainable option for your menu.

Tristan Tails have a sweet, clean flavor with a firm texture, small flake, and low fat content. The raw flesh comes in pink and translucent while shells are light green to amber. Shells cook up bright red and flesh turns white.

Tristan Tails are brought to you from one of the most isolated islands on the planet, giving your customers the chance to try a truly unique option. Occurring only around the virtually inaccessible Central South Atlantic islands of Tristan da Cunha, Nightingale, Gough Island and Vema Seamount, Tristan Lobster tails have a perfect, natural flavor that starts with their pure, clean environment. This is because the volcanic islands rise from abyssal depths to the surface, thus separating the benthic (lower sea level) wild population and oceanic sediment associated with each island. The process also allows the Tristan Tails more time to grow full and dense meats. The species occurs on rocky substrata from the shore down to approximately 200 m depth that separates this species from civilization in a somewhat private oasis. Try the mild, delicious flavor of Tristan tails today, to have your taste buds transported their own oasis as well!

Tristan Tails are on special for the month of July for $33.50/lb. Sold in frozen 10 lb cases, each Tail is 3.5-4 oz, making them the perfect option for Surf N’ Turf this Summer. Call your Samuels Agent today or come to Giuseppe’s Market to place an order.

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Our featured special this week is Redfish. Popularly known as Red Drum, our Redfish are raised off the beautiful Mauritius Island, and have a mild, yet sweet flavor with a firm texture and a large, moist flake. Delicious and versatile, chefs use Redfish for grilling, crudo, roasting, broiling, pan-searing, frying, steaming, poaching, and smoking.

The unique geography of Mauritius provides a pristine environment for raising Redfish. The site was selected after extensive surveys to ensure excellent water quality while protecting the environment. Certified with the Global Gap and Friends of the Sea, a key consideration in all aspects of the company is to protect and enhance the environment while providing high quality, tasty fish. Thus, you’ll be able to enjoy the great taste of these fish guilt-free, as environmental impact is minimal.

Today, Redfish are an extremely popular eating fish found on menus all over the world. Spicy blackened Redfish is a common choice for chefs, as it’s a breeze to make and a tasty choice for customers. You can find Redfish fillets on special all July for $11.95/lb. Since they’re already pin-boned, you’ll be able to save time on labor and enjoy a wallet-friendly option this Summer. Call your sales agent today, or come to Giuseppe’s Market to get your hands on Redfish today.

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Equinox, Washington, DC

Leading a Food Revolution

by: Jessica Jewel Tyler

Farm-to-table is a concept we’ve been hearing about for the last few years, but this D.C. restaurant is celebrating 20 years of doing local, seasonal, and sustainable food before there was even a name for it. Chef Todd Gray’s 95% waste-free restaurant, Equinox, is credited with pioneering the sustainable food movement in D.C. and starting a culinary renaissance in our nation’s capital. Chef Todd is also highly praised for creating a place where vegetarians, pescatarians, and meat lovers can dine together in perfect harmony. With a variety of creative plant-based plates and hearty seafood and meat options, there’s something for everyone.

According to Chef Todd, his inspiration came from watching the way farmers eat, along with the food he experienced during his travels. What he created was a new and innovative take on American cuisine that’s rooted in the European techniques he mastered at the Culinary Institute of America. The menu was also influenced by his trips to Israel and the Mediterranean. Ingredients like za’atar spice, almond crusts, and date infused sauces often find their way into menued dishes. You can really see the Mediterranean sway in the pan-roasted Octopus served with cannellini beans, castelvetrano olives, and broccoli rabe.

Another influence for Chef Todd is Equinox’s general manager and Todd’s wife, Ellen Gray. Despite Chef Todd’s five James Beard nominations, he confessed that his favorite cooking is his wife’s. Chef Todd and Ellen met while working in the industry, but she was not a chef. However, because she is a vegetarian, she often makes very creative plant-based meals at home and happens to be a very good cook. She has inspired Equinox’s spiced lentil ragu among other dishes.

The way Equinox utilizes its seasonal vegetables shows how truly versatile you can be while only using what’s available to you. Take eggplant for example, Chef Todd serves both fire roasted eggplant purée that comes with the stuffed, grilled Rainbow Trout and spiced eggplant chips that are served with smoked cinnamon baba ghanoush. Artichokes are another example. They are served carmelized, “Alla Romana” style, and the hearts are also used in the chilled heirloom carrot consommé.

Creating amazing dishes using seasonal ingredients like eggplant, artichokes, and rhubarb is a passion for Chef Todd, but he revealed that he looks most forward to the changing seafood seasons. Chef Todd says he gets excited for Barnegat Light Scallops, Stone Crabs, and Soft Shells all year. A favorite dish he’s done in the past featured Soft Shell Crab on tahini grits with Meyer lemon sauce.

Equinox’s signature dish is their barbequed Jail Island Salmon served with sweet peas, corn succotash, and lemon-crab beignets. This dish perfectly marries simple, quintessential American cuisine with sustainable, seasonal ingredients – especially his choice of Salmon. Jail Island Salmon is raised in an environmentally friendly manner and proceeds from its sale go to the Fundy Salmon Recovery project, which aims to increase the number of endangered wild Salmon in the inner Bay of Fundy.

From the reusable silicone coasters to the 500 pounds of compost a week Equinox produces, every aspect of the restaurant is focused on the environment. The art that graces the wall even features portraits of vegetables by neighborhood artists, seemingly as an homage to all things green and local.
Todd and Ellen continue to find ways to lower their waste and strengthen the sustainability movement in D.C. Some of their favorite projects are the “Not Wasted” dinners the couple hosts. During this event, chefs and artists transformed “upcycled produce” into art and culinary delicacies. Some examples include carrot-peel soup, a canapé that uses strawberry-hull pesto and a cobbler made of sweet potato and apple trimmings.

Chef Todd plans to continue these events and others in hopes of inspiring others to lower their food waste as well. He says he’s always willing to help other chefs because it’s not about competition, it’s about having a positive impact – on people, the planet, animals, and wherever else they can. We at Samuels are rooting for this progress. D.C. already made news by becoming the second city to ban plastic straws. With chefs like Todd and Ellen Gray at the forefront, we are certainly on track for some more big changes.

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Are you ready to throw conventional Shrimp aquaculture practices out the window in favor of the freshest, tastiest Shrimp you could imagine? This summer, Oishii White Vannamai Shrimp will give you just that. Using ground-breaking technology, Oishii Shrimp go from swimming to frozen, and on their way to you, within 4 hours. This results in an unreal, straight from the water freshness that redefines delicious Shrimp. In fact, Oishii, in Japanese, is the word for delicious.

Oishii Shrimp was born out of the passion for crafting superior Shrimp. And through years of research, a decade of planning, and amazing scientific advancements, Oishii has become a game changer with exceptional color, texture, and flavor. Oishii Shrimp is also an environmentally friendly product that is Best Aquaculture Practices (BAP) certified with 3-stars. This ensures the top standard for sustainability and encompasses all quality assurance and control through every stage of the Shrimp life cycle.

The key to this success lies in small-batch aquaculture methods, proprietary pond construction, strict water quality monitoring and most importantly, cutting edge techniques which allow Oishii Shrimp to be the first Shrimp harvested and processed live. That’s right, live! This is the next level of freshness. Oishii has completely changed the game when it comes to Shrimp, producing a quality of Shrimp that is second to none in every aspect. When it comes to fresh, high-quality, sustainable Shrimp that looks and tastes incredible, choose the one that says delicious right on the package.

You can find U/15 Oishii Shrimp on special all July for an unbeatable price of $8.99/lb. Oishii Shrimp come in a frozen 20 lb case. Call your Samuels agent or come down to Guiseppe’s Market fast because this price won’t last forever!

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Day 2 of the Boston Seafood Show, Available Now!

Listen Here: fishmonger.podbean.com/e/003-the-boston-seafood-expo-day-2/

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Let’s face it: every seafood restaurant needs Jumbo White Shrimp on the menu. When dining out, customers just love to be wowed by the presentation of Jumbo Shrimp. Whether baked with lemon and garlic, served in a ceviche with fresh cilantro, or served alongside Aunt Connie’s Famous Cocktail Sauce, you won’t be disappointed with these delicious Shrimp.

These beauties come to us from CenSea, and are a new size for us! Previously only available in U/8 and U/12 sizes, these U/10’s are a new addition to our CenSea options. They feature a clean flavor, a crisp snap, and a tender texture. These raw Shrimp are peeled, deveined, and tail-on, which means that labor costs will be minimal, and serving will be a breeze. Just unthaw, prepare in the style of your choice, and serve to your hungry customers.

Right now, the market price for Jumbo Shrimp is hovering around $20/lb. But for Seven Fish Club members and current Samuels account holders, we’re offering U/10 Jumbo Shrimp for just $16.95/lb. Call today to place an order!

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Our featured special this week is a perfect menu item for the summer season (that is only days away!) Whether you are using the Crabmeat for rolls or salad or simply serving the portions as is, Our King Crab Select Portions are easy-to-use because the hard work is done for you. For your convenience, 5-7oz pieces of premium, high meat-to-shell ratio King Crab is already portioned out.

Additionally, our Select Portions are highly sought after because this part of the Crab is easier to open due to the pointy tip being broken off. This allows you to easily crack through the shells with and get to the tasty meat.

Premium Select Portions are also easy because of their size. Fun fact – King Crab legs can grow up to six feet long! With our Premium Selects you are guaranteed a manageable piece to work with that is consistent each time.

Not only are they consistent in sizing, they are also individually frozen, allowing you to pull only what you need out of this 10 lb. case. They are on sale for the rest of the month for $29.50/lb., leaving plenty of time to take advantage of this price to stock up for the season!

King Crabs have a unique, amazing flavor with larger, thicker pieces of meat compared to other Crabs. The flavor is sweet and buttery with beautifully snow-white flesh. Not only are they great tasting, they provide amazing health benefits. King Crab is rich in lean protein and omega-3 fatty acids. It’s also low in calories and fat, so you can indulge on this tasty treat this summer guilt free, for only $29.50/lb.! For more information or to get your hands on this delicacy, contact your Samuels Agent today!

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Our featured special this week is Chilean Sea Bass. While Chilean Sea Bass is probably already on your menu or dinner table, we’re offering it for a great price, and in a unique way. For $15.995/lb, we’ll send you a whole side! This is a true bare-bones product, as it is a belly-on, skin-on, and bone-in cut.

No doubt about it, this product requires a little work before serving. This is a great item for chefs who love a hands-on approach. Ordering a whole side means that pin-boning, trimming, and skinning falls on the chef. But ordering this whole side gives you the opportunity to get creative. Fish bellies are often discarded, but can be quite delicious (and not to mention, nutritious) when used properly. The high fat content makes bellies a good option for small portions, or for cutting into small pieces for pasta dishes. Chefs also recommend curing and/or smoking pieces of the belly to create a new flavor and consistency while cutting down on waste. So while you will have to spend some time working on the product, you’re actually getting an opportunity to try your hand at some new options for your menu.

Additionally, $15.995/lb is a tremendous price point. A Chilean Sea Bass fillet can cost you nearly double the price! If the high price of Chilean Sea Bass has kept if off your menu in the past, now is the time to add it to your menu. This great price will not last forever – but you have until June 30th to place your order!

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The Astan family have been fishing pioneers since 1818. The founder, Max Astandoust’s grandfather, started this legacy when he fell in love with seafood and the Caspian Sea. He then went on to invent the first modern technology for extracting Caviar. The Astan family continues this trailblazing with their innovative, new product: Astan Tuna. Providing chefs with some of the world’s first traceable Tuna, Astan is here to shake up the seafood world with Tuna that comes with a reputation of quality, sustainability, and trust.

Today, their last name, Astandoust, further emphasizes this acclaim – “Doust,” meaning passion, and “Astan,” which relates to a Caspian Sea province, used together translates to “passionate fisherman.” After 200 years, the Astan family knows excellence and continues to stake their famous name on the unsurpassed quality and freshness of their wild-caught Tuna.

This passion also comes through in how the fish are caught and how the business is run. The Astan family employs a single supply chain with full transparency protocol. By owning and operating all their own vessels and processing factories, Astan ensures that Astan Tuna is completely traceable and of the utmost quality.

This fully-integrated company also uses fair trade and labor practices, along with sustainable fishing practices like shorter long line catch methods. This method of catch uses a fraction of length on the long line for better control, meaning less by-catch and more pristine quality.  In fact, they are Friend of the Sea Certified and produce zero unused by-catch. The company also prides itself on attention to detail and a never-ending pursuit of supreme freshness.  In most instances coming from hook to your plate in less than 72 hours, Astan Tuna is incredibly fresh with the succulent flavor and firm texture you expect from amazing, wild-caught Tuna.

This Yellowfin Tuna is caught daily from the beautiful waters off Sri Lanka and graded using a rigorous inspection of unique characteristics and a meticulous eye for excellence. Astan Tuna Premium Gold Loins are then skillfully carved and prepared by artisan Tuna carvers. The loins are lastly, packed carefully in Astan’s exclusive “BLOOM-Naturale” wrapping that naturally maintains the exceptional freshness, color, and amazing taste unique to Astan Premium Gold. After the loin has been graded, carved, and packed by hand, it will not be exposed to oxygen until you open it.

When ready to be served, Astan Tuna Loins simply need to be exposed to air for 45 minutes and they will “BLOOM” to their perfect, natural state just like they were when freshly caught. With every Astan Tuna purchase, you’ll receive pristine Tuna wrapped in this exclusive technology, along with a golden certificate stating where, how, and when your Tuna was caught and processed, and the confidence in knowing you purchased the best tasting, most sustainable, and truly traceable Tuna.

Astan is making history in the world of Tuna. Increasingly restaurant customers want to know with certainty where their food is coming from and how it affects the world around us. Astan is at the forefront of the movement to provide these answers along with an immaculate, bright and beautifully red Yellowfin Tuna Loin that tastes impeccably delicious in any application.

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Our featured item this week is a fish you may not be familiar with: Argyrosomus japonicas, or as we call it, Dusky Kobi! While Open Blue Cobia is facing production issues, there pretty much isn’t any available in the entire market. Until this issue resolves, please keep in touch with your Samuels Agent for up-to-date information.  In the meantime, Dusky Kobi is a great alternative to Cobia. If you are looking for an interesting tropical alternative, this unique species of Drum Fish is succulent and firm with large flakes and tons of fresh flavor. Dusky Kobi is also a popular sushi fish, but it’s extremely versatile and easy because it has very few bones and an addictive flavor that pairs well with anything.

Dusky Kobi is also an eco-friendly fish raised off the Mauritius Islands. The unique geography of Mauritius provides a pristine environment for aquaculture operations. The site was selected after extensive surveys to ensure excellent water quality whilst protecting the environment. Certified with the Global Gap, and Friends of the Sea, a key consideration in all aspects of the company is to protect and enhance the environment while providing high quality, tasty fish. This fully integrated company also has full control from hatchery to processing ensuring complete traceability. Talk to your Samuels Agent today about adding this sustainable, versatile fish to your menu.

You can find Dusky Kobi on special all June for $12.99/lb. These skin-on, pin-bone-out fillets will make a great addition to any menu thanks to their versatility and great flavor. Don’t hesitate, place an order today!

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