TALES FISH. DNI Group Japanese Inspired Seafood and Appetizers. In this Issue: DNI - Great Product for Your Restaurant

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1 January 2016 FISH TALES A Samuels and Son Seafood Magazine DNI Group Japanese Inspired Seafood and Appetizers In this Issue: DNI - Great Product for Your Restaurant In the News: CBS News Comes to Samuels as Go -To -Resource! Sapphire Salmon: New Sustainable Tank Raised Salmon Blue Bell Inn: American History that Keeps Going

2 Spot light By: Joe Ciminera Blue Bell Inn Blue Bell, PA A Piece of American History Employee of the Month It may sound like hyperbole to say the Blue Bell Inn has been in business so long George Washington was one of their first guests, but it s not. Opening in 1743, the Blue Bell Inn has been situated in Blue Bell, PA for 272 years. In fact, the town of Blue Bell, once known as Pigeontown, changed its name to Blue Bell based upon the success of the restaurant. The restaurant was sold in 2013 to Bruce Goodman, Kevin Clib and Scott Dougherty, who gave the space, an 18th century farmhouse, a much needed facelift. Chef Pete Sherba, a colleague of Clib s, came along to helm the kitchen at the historic restaurant. When we started, we wanted to keep things simple and not surprise any long time customers, said Sherba, a native of New Jersey. Now that we ve been open for a few years, we re able to experiment more with ingredients. Sherba and the trio of owners wanted to put an emphasis on seafood at the Blue Bell Inn considering their other restaurant, Bridget s, is a steakhouse. The Sweet Potato Lobster Bisque, Maryland Crabcake, Calamari and Ahi Tuna on the appetizer menu is enough to head to the Blue Bell Inn alone, and the Chipotle Shrimp served with black bean salsa is an unmatched appetizer, but it is their seafood entrees that keep guests coming back. Sherba says that Branzino, served with a cauliflower puree, and Chilean Sea Bass, plated over butternut squash risotto are the two most frequently ordered dishes on his menu, and for good reason, but the Grilled Atlantic Salmon with a side of caramelized Brussel sprouts, and the cornmeal-crusted Scallops are also dishes that beg to be ordered. For Seafood lovers looking for something different, Blue Bell Inn offers an amazing Lobster Roll filled with fresh Maine Lobster, and a loaded Seafood Pasta with Jumbo Lump Crabmeat and succulent Shrimp. SamuelsandSonSeafood.com One of the major additions to the Blue Bell Inn was a raw bar that features fresh east and west coast Oysters, Alaska King Crab, Colossal Crab Cocktail, Cherrystone Clams and Maine Lobster Tail. The brand new outdoor patio filled with cozy fire pits and a large bar pouring premium cocktails is a welcoming feature to the young, sophisticated crowd the Blue Bell Inn hopes to keep in the suburbs. One of the best features of the newly renovated restaurant is their space to host live music. Featuring local musicians, Blue Bell Inn offers customers a chance to enjoy a show with their meal or cocktails. With the renovation we bridged the gap, and elevated the cuisine at the same time, said Sherba. His menu can be described as contemporary American cuisine, but Sherba simplifies that. It s fresh ingredients done right, he says. We wanted to pay homage to the classic cuisine that was previously served at the restaurant, said Sherba. It s truly a destination restaurant. For those who want to dine in the same space George Washington once slept, the Blue Bell Inn is a destination indeed. The renovation kept the crux of the space, and brought it into the future. Original 18th century masonry is the focal point of the dining room, and antique glass and old-fashioned bottles reclaimed during construction were repurposed into beautiful art installations featured throughout the restaurant. While a jacket is no longer required in the dining room as once was customary, guests still feel a sense of old timey elegance when they dine at the Blue Bell Inn. Standing for 272 years is an accomplishment in unto itself, but Sherba and the rest of the Blue Bell Inn aren t satisfied. I think we re getting better as time goes on. Please visit Blue Bell Inn at Follow us Tiffany West Congratulations to Tiffany West on being named Samuels Employee of the Month! Tiffany has been with Samuels for two years and has established herself as an integral member of the Supermarket Team. Tiffany is a great team player who never shy s away from a task. She is always eager to learn and comes in ready to work every day. Congrats, Tiffany! FISH TALES Edward ODonnell Editor in Chief Advertising Sales Joseph Lasprogata Creative Editor Donna D Angelo Assisting Editor Joe Ciminera Head Writer William Bradford Staff Writer Photography Tina Toal Josiah Andrews Chef Davis Denick Lead Chef Magazine Advisory Committee Paul Howard Nick Anastasi Lisa Tiscavitch

3 DNI Group - Japanese Inspired Seafood and Appetizers By: Joe Ciminera exactly when you need it. Nobashi Ebi is great for chefs who pride themselves on making their own tempura batter and frying it up themselves. Maneki Pacific White Nobashi Ebi, with its incredible flavor and ideal texture, is perfect for making tasty Tempura Shrimp. When frozen, it has a shelf life of 24 months, so it can be stored and used as needed. The high quality of the Maneki Nobashi Ebi is easy to work with and is a customer favorite. Mangrove Soft Shell Crabs In the early 1980 s, the Sushi craze in America spread to most major cities, and by the 1990 s, Sushi and Japanese inspired restaurants were popping up everywhere. As Sushi continued to grow in popularity, chefs and restaurateurs were looking to serve high grade products. DNI Group entered the market to serve restaurants with quality, consistent products at affordable prices. The San Francisco based company has been offering chefs convenient, Sashimi Grade Seafood and Japanese specialty products since While Sushi is more popular than ever, the products offered by DNI Group are perfect for all types of restaurants. Chefs who want to spice up their menu now have DNI as a resource. Tezukuri Tempura Shrimp is as easy to prepare as removing it from the package and heating it up. The succulent Shrimp is hand dipped in tempura batter and fully cooked, then conveniently packaged and frozen. It can be purchased in bulk, stored in the freezer and used as needed for a delicious and hassle free appetizer. Available in 13/15, 16/20 and 21/25 sizes, Tezukuri Tempura Shrimp has the right size to meet your customer s needs. As the hunger for unique seafood creations only grows, DNI Group is committed to helping chefs bring quality products to their customers with reliable inventory, accurate service and on time delivery. DNI Group offers an incredible array of innovative core Japanese seafood items and traditional Japanese style appetizers with products fitting for all menus! They pride themselves on maintaining reliable inventory and timely delivery, two key services which help support a successful restaurant. DNI Group offers products ranging from Shrimp and Soft Shell Crab, to Sashimi grade Atlantic Salmon and authentic Japanese gyoza (pot stickers). Two of their most popular products though, are their Maneki brand Nobashi Ebi and Tezukuri brand Tempura Shrimp. The beauty of incredible, cost effective and easy to use Tempura Shrimp is that it is not just for Sushi restaurants anymore. Customers clamor for these crispy, delicious treats as they are the perfect appetizer for any meal. DNI Group has a reliable inventory with product available year round, ensuring you have the product you need In The News... By: Joe Ciminera Tempura Shrimp CBS Goes to Samuels for Salmon Story The most talked about topic in Seafood, and a topic that will only gain momentum, is the FDA approval of genetically modified Salmon. While the debate intensifies, the hunger for fact is omnipresent. The local CBS affiliate in Philadelphia came to Samuels for a segment regarding GMO Salmon earlier this month. Samuels VP of New Product Development and Marine Biologist, Joe Lasprogata, was interviewed by leading reporter Todd Quinones regarding the ramifications of the news. This is the first time in history the FDA has approved a genetically modified animal intended for human consumption. The Salmon, raised by AquaBounty Technologies and called AquaAdvantage Salmon, is a combination of Atlantic Salmon, King Salmon and Ocean Pout. It will grow to twice the size of traditional farmed Salmon in half the time. While the new Salmon will not be available for 2 or 3 more years at the earliest, food industry professionals are already debating the effects of this news. Samuels and Son is always happy to lend their years of expertise for anyone with questions regarding the world of seafood.

4 New - Tank Raised Atlantic Sapphire Salmon Sustainable Land Based Aquaculture Atlantic Sapphire is the first environmentally friendly Atlantic Salmon brand in the world. Recognized by leading sustainable seafood programs as the 'best choice' for consumers, Atlantic Sapphire is also working towards the first ever green ranking for Atlantic Salmon. The firm texture of the premium Atlantic Sapphire Salmon is matched only by its delicate complex taste. Many companies have attempted to raise a truly sustainable Atlantic Salmon through environmentally friendly means, and at last one has succeeded. Using their unique Oceanus land-based aquaculture system, Atlantic Sapphire is able to raise delicious Atlantic Salmon without making an impact on the environment and preserving wild fish stocks. This is a groundbreaking achievement in the world of Salmon farming as premium Salmon is increasing in popularity every year. Samuels and Son Seafood is the exclusive distributor of Atlantic Sapphire Salmon in the Mid-Atlantic Region. Product is available now, and the buzz surrounding this incredible new Salmon is omnipresent. The brilliance of the Oceanus system comes from the its unique design which continuously moves strong currents of purified water through the tank system, mimicking the natural conditions of Atlantic Salmon. The Salmon are fully land raised, which means the water does not need to be treated as there is no threat of outside contaminants. Land Raised Salmon is also ideal for the environment as it means fish can be raised without affecting their natural surroundings. Atlantic Sapphire Salmon has been recognized as a Best Choice by Monterey Bay Aquarium Seafood Watch as well as SeaChoice. The adoration for Atlantic Sapphire Salmon does not end with its environmental consciousness, but for its incredible quality as well. Chefs love it for the firm texture and muscular structure the Salmon boasts, and customers love it for the incredible flavor. Many leading chefs compare the flavor of Atlantic Sapphire Salmon to the taste of Wild Salmon. In blind taste tests comparing land-based Salmon to open net pen-raised Salmon, consumers indicated land-based Salmon had a milder, less fishy flavor, and a better fat content which gave the Salmon a more buttery texture. To produce sustainably raised and environmentally friendly Salmon on a commercial scale is no easy feat, but Atlantic Sapphire has poured many years into perfecting their method, and can confidently state the future of farm raised Salmon has arrived. Harvesting of the Salmon began in November of 2015 at their facility in Denmark, but Atlantic Sapphire has plans to open a facility in Miami as well, which would make them the first company to raise Salmon within the United States. Atlantic Sapphire Salmon is new to the marketplace, but opponents of farm-raised Salmon are already being converted to this incredible item. Atlantic Sapphire designed their Salmon to meet stringent requirements set by everyone in the seafood industry, from taste to sustainability and they have succeeded in creating a product that is a true accomplishment in the seafood industry.

5 Tempura Shrimp with Garlic Braised Greens and Chanterelle Shrimp Purses Chefs Photo by: Tina Toal Chef Davis Denick Questions or Comments? Chef Davis will be happy to assist x6555 Corner by Chef Davis Denick Photo by: Josiah Andrews DNI Group offers many value added products that appeal to sushi customers and Asian cuisine based outlets, but these products are so versatile they can be used in any environment where labor costs are a concern. In this recipe I am using DNI Ebi Shrimp and Tempura Shrimp. Both are ready to work with items and present well in any cuisine. This dish will include the DNI Tempura Shrimp and the DNI Ebi Shrimp made into purses and served with braised Swiss chard and Chanterelle mushrooms. First brush off and clean a couple pounds of Golden Chanterelle mushrooms until they are free of debris and ready to cut. Slice down the Chanterelles as you see fit, season with salt and pepper, sauté until tender and reserve a portion for the purses and a portion for garnish. Cut green soy paper into quarters and place a Shrimp in each one. Top the Shrimp with Chanterelle Mushrooms and fold the corners of the paper together and up. Tie off with a chive and reserve for service. Hold in a dry space with a thin cornstarch layer on the pan in which they are holding. Reserve for service. Slice a couple cloves of garlic thin and wash your Swiss chard. In some butter, toast the garlic until brown and add in greens until they are wilted all the way down, being careful not to over season as they cook down. Finish the greens with a little chicken stock and butter. Make a broth with fish fume, white wine, bonito flake and soy keeping the flavors light. This broth will be used as a sauce for the dish and should not overpower any of the delicate Shrimp flavors. To build the plate for service fry a few pieces of the DNI Shrimp Tempura and a few of the purses. Mound a bit of the braised greens in the center of the plate. Ladle a few ounces of the fish broth on the bottom of the plate. Stack the Tempura Shrimp on the greens and lay a few of the purses around in the broth. Sprinkle some of the remaining Chanterelles and finish with chives.

6 Samuels Sustainable Series by: By: William Bradford Wild East Coast Atlantic Salmon Coming Soon? Wild Atlantic Salmon. How great would it be to someday have this on your menu? While we all enjoy Wild Pacific Salmon, all Atlantic Salmon consumed in the U.S. are farm raised. Now there are efforts being made to bring back Wild Atlantic Salmon stocks in New England. Just like Wild Alaska Salmon season, it would be nice for future generations to have a Wild Atlantic Salmon season. Before any of us were around, Wild Atlantic Salmon swam in rivers such as the Penobscot River in Maine and the Connecticut River. Larger rivers often saw Salmon in the hundreds of thousands returning to spawn. However, within the past several years, only a few hundred Salmon have returned to that river for spawning. What made Wild Atlantic Salmon endangered? There are a few reasons. Overfishing was a serious issue, but groups such as the North Atlantic Salmon Conservation Organization have stepped up and seriously regulate commercial fishing in international waters. All at the same time, National Oceanic and Atmospheric Association (NOAA) joined up with the U. S. Fish and Wildlife Service to develop and implement a recovery plan and also closely regulate recreational fishing in these waters. Dams in these rivers also played a big role in the decline of Wild Atlantic Salmon. According to NOAA, there are 600 dams in Maine alone, these dams pose a threat by blocking passage of not only Salmon, but the fish they feed on. to the good feeding of shrimp and sand eels. The article reports 80% of these fish were of North American origin. This led to a bountiful period of Atlantic Salmon fishing off this region. In the 1970 s, Greenland fishermen were catching about 600,000 Atlantic Salmon a year and the population here in North America was 1.8 million. By the 1980 s, the Greenland catch was cut in half and now, North America Atlantic Salmon are few and far between. This story illustrates how an anadromous fish can be tricky to regulate when they migrate from country to country. However, it helps to have groups such as the North American Salmon Conservation Organization to help regulate fishing practices. More locally, there are groups working with NOAA and the U. S. Fish & Wildlife Service to restore Atlantic Salmon stocks in the Penobscot, Connecticut, Pawcatuck, Merrimack and Saco Rivers in Maine, Rhode Island, New Hampshire, Vermont and Massachusetts. Salmon are naturally a resilent species, they have a high reproductive capacity. Because they travel from river to river and river to sea, they have a unique knack of adapting to various habitats. Through improving dams, habitat conditions and international fishing, we do have groups working to bring back this fish and add another Wild Fish to your menu. Within the last few years, success for conservationists was had when the Veazie Dam and the Great Works Dam both located in the Penobscot River were removed. This river is a big deal for Atlantic Salmon as it is home to about 75 percent of the Wild Atlantic Salmon in the U.S. Some positive results of the closing of these dams is a sharp increase of Herring making it through the swift river. Conservationists are also working with dam operators to make the remaining dams more fish friendly so they may pass by. Other conservation efforts such as the Clean Water Act have drastically improved the habitat for Atlantic Salmon. Like Wild Pacific Salmon, Wild Atlantic Salmon is an anadromous fish. They are born in freshwater, they then migrate to the sea for a period before returning to rivers to spawn. This means that Salmon can travel from U.S. rivers and end up in Greenland, and vice versa. Interestingly enough, a few years ago Forbes Magazine reported that in the 1950 s large amounts of Atlantic Salmon were discovered off the coast of Greenland. Salmon had congregated here due Tandel s Shrimp Experience the Difference

7 MONTHLY NEW Item SPECIALS Call your Sales Rep to place an order today! (800) DNI GROUP NOBASHI EBI SHRIMP 21/25 Count. 20 Pieces per Unit Cleaned and Ready to Cook $ 7.99 ea (Z) TASTE ENJOY SAVOR CANTERBURY CURE SMOKED STURGEON California Sturgeon Exclusively at Samuels! lb GULF SHORE, SUPER LUMP CRAB- MEAT - Indonesian Crabmeat. Pasteurized. Buy 10 Cases, Get 1 FREE lb LOUISIANA JUMBO LUMP CRAB- MEAT - MSC Certified, Steamed Pasteurized lb MINOR S CLAM BASE - 16 oz. Container, Gluten Free, MSG Free ea SWORDFISH PORTIONS - Perfect, Juicy Portions. Your Choice of 4, 6, 8 or 10 oz Portions lb (Z) - 10 lb case FREMANTLE OCTOPUS HANDS lb. Box. Ready to Cook lb (Z) TANDELS 26/30 SHRIMP - Sweet & Succulent White Shrimp, 3.99 lb (Z) - 24 lb Case DNI GROUP, SHRIMP TEMPURA - 16/20 Count, 125 Pieces per Case cs (Z) DNI GROUP DNI GROUP, SUSHI EBI - Cooked Shrimp for Sushi, 20 per Tray tray (Z) DNI GROUP OPEN BLUE COBIA - Versatile, Sashimi Grade, Skin On Fillets lb FRESH WHOLE ATLANTIC SALMON - Raised in Canada, Whole, 8-10 lb Fish lb TEXAS REDFISH - A Monterey Bay Aquarium Best Choice Whole 2-4 lb. Fish or Skin On Fillets. Whole 2-4 lb Fish lb Skin on Fillets lb BALI BARRAMUNDI - Meaty with Buttery Flavor, Skin On, PBO Fillets lb ABALONE MUSHROOMS - Silky Texture, Mild Buttery Flavor. 3 lb Units lb CAPE MAY SEA SALT - Locally Harvested Sea Salt. Great Finisher for the Perfect Dish. 6 oz. Unit, Great Value ea 20/30 SEA SCALLOPS - Succulent Massachusetts Scallops. 5 lb, IQF Case lb (Z) FRESH BLUEFOOT WHITE SHRIMP - 51/60 Count. Cleaned and Peeled gal - 8 lb Gallon SWAI NUGGETS - Value Added 15 lb Case. Delicious and Crispy when Fried CS (Z) Less than $1. a Pound! SHISO OOBA LEAVES - Adds a Fresh, Light Flavor. 100 Count Pack ea PEELED & DEVEINED SHRIMP - 91/110 Count, Tail off. 20 lb Case lb (Z) OYSTER KNIVES - 4 Inch Blade For Professional Shucking! ea TANDELS U/15 SHRIMP - Sweet & Succulent White Shrimp lb (Z) - 24 lb Case East Coast Mid West WILD ALASKA BLACK COD - Wild Sablefish Skin on Fillets Cut from 5-7 lb Fish lb West Coast (Z) = Frozen Sale Dates: January 1st - 31st, 2016 *Prices and Availability Subject to Change! Must be Current Samuels Customer for Special Pricing! SamuelsandSonSeafood.com

8 Samuels and Son Seafood FISH TALES Magazine January 2016 Nobashi Ebi Gyoza Soft Shell Crab