TALES FISH. Clearwater Seafoods. In this Issue: Clearwater Seafoods... Remarkable Seafood, Responsible Choice

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1 May 2015 FISH TALES A Samuels and Son Seafood Magazine Clearwater Seafoods In this Issue: Clearwater Seafoods... Remarkable Seafood, Responsible Choice Lunar Eclipse Road Trip... Samuels Visits JC Walker Clams Lari Robling Goes Copper River Salmon Fishing Bet on Black... Black Restaurant Group Wins on 14th Street and Fights Diabetes

2 Spot light Chef Jeff Black Black Restaurant Group Washington, DC By: Joe Ciminera Employee of the Month Chef and restauranteur Jeff Black has established himself as a force in the Washington D.C. community through a lifetime of commitment to the restaurant industry and philanthropic efforts within the community. Jeff and Barbara Black opened their first restaurant, the now shuttered Addie s in Rockville, MD, in 1996, and the two determined chefs have successfully expanded since then with five more restaurants and a bar. Barbara and Jeff, along with their business partners, own and operate Black Market Bistro, Black's Bar and Kitchen, BlackSalt Fish Market & Restaurant, Pearl Dive Oyster Palace & Black Jack and Republic. While each restaurant has its own distinct style, all share a common commitment to great food, eco-friendly practices, and quality service. Black Restaurant Group supports the sustainability of farms and waters, humane and healthful treatment of animals and fish, and environmentally sound practices regarding energy, recycling and conservation. In 2013, they were one of the first independently run restaurant groups to launch a traceability program throughout all of their operations. The program, spearheaded by fishmonger MJ Gimbar, utilizes QR codes, which direct guests to detailed information on species of seafood offered as well as their farmers and producers. All of Black Restaurant Group restaurants feature impressive fresh and sustainable seafood options. Pearl Dive Oyster Palace offers a great Oyster selection including fresh, succulent Kumamoto Oysters, and entrees which SamuelsandSonSeafood.com include irresistible wood-grilled fish such as delicious Redfish with Sage and Native Pecan Brown Butter. Republic also features an incredible Oyster selection with mouthwatering menu items, for example, Pan Roasted Maryland Rockfish with braised cabbage, smoked bacon, fingerling potatoes and mustard soubise, as well as the legendary Addie s Mussels with tomato lemon and garlic. In addition to their sustainable practices, Black Restaurant Group seeks to make a difference in the community by partnering with and supporting local charities through the Black's Family Foundation. Most notably, they are proud to have donated $200,000, raised exclusively by staff and patrons of the Black Restaurant Group, to the Diabetes Care Complex at Children s National Medical Center. The complex was renovated in 2013, and is especially important to Jeff and Barbara Black, whose sons Simon and Oliver receive treatment for Juvenile Diabetes at the facility. Each of the Black restaurants is routinely recognized by critics and guests alike as some of the top restaurants in the area, ranking in Washingtonian s 100 Very Best Restaurants issue. In 2012, Jeff and Barbara Black were recognized for their success as Restaurateurs of the Year from both Washingtonian and the Restaurant Association Metropolitan Washington. Please visit for more information! Follow us Dana Mazzella, Sales Rep Jim Nolan, Transportation Congratulations to Dana Mazzella, a dedicated New York sales representative, and Jim Nolan, an experienced and loyal driver, for being named Samuels Employees of the Month. In addition to their great work on a daily basis, Dana and Jim both contributed mightily to making the Seafood Expo North America a great success for the Samuels team! Keep up the good work Dana and Jim! FISH TALES Magazine Edward ODonnell Editor in Chief Joseph Lasprogata Creative Editor Donna D Angelo Assisting Editor Joe Ciminera Head Writer William Bradford Staff Writer Tina Toal Photography Chef Davis Denick Lead Chef Advisory Committee Paul Howard Nick Anastasi Lisa Tiscavitch Advertising Sales Edward ODonnell

3 Taste the Clearwater Difference By: Joe Ciminera Clearwater Seafoods has set their sights on changing how the restaurant industry thinks about lobster, and with their delicious Nova Scotia Prime lobster meat, they might just do that. What started out as two guys, a pickup truck and a vision - has evolved into one of the world s leading seafood companies and the largest holder of shellfish licenses in Canada. Since 1976, Clearwater Seafoods has been providing premium quality, wild and sustainable seafood including scallops, clams, coldwater shrimp, snow crab and lobster around the world. Owning their own fleet of vessels and processing plants, Clearwater streamlines the process of getting seafood out of the water and on to the plate. Similarly to menus across the country, lobster is one of the star offerings of Clearwater Seafoods. Clearwater uses a cutting edge High Pressure Processing (HPP) system to extract all of the lobster meat from the shell, while keeping the natural shape of the lobster for presentation. Once the shell and excess waste are removed, the lobster is immediately frozen to lock in the incredible live lobster taste. This process allows chefs to achieve the taste and presentation of live lobster without the hassle of precooking and shucking. Clearwater offers a variety of different options in their Nova Scotia Prime Lobster line to meet the needs of their customers. Claw and knuckle meat, leg meat and tail meat are all available. Clearwater can provide the perfect lobster meat for any dish being prepared. Clearwater Nova Scotia Prime Lobster meat stands out from the competition with its great taste and ease of use. Freezing the all-natural meat immediately after it is extracted from the shell allows Clearwater raw lobster meat to maintain the delicious taste of fresh-caught lobster. The meat is so easy to work with, that it gives chefs even more opportunities to enhance the flavor, eliminating the complicated, messy and wasteful process of extracting lobster meat. Clearwater lobster meat is very versatile, it can be boiled, poached, steamed, baked, grilled or fried, and regardless of its preparation, it will retain the same look of a live lobster. Storage is also greatly simplified as it can remain in the freezer until ready to use. Another great feature of Nova Scotia Prime Lobster is its year-round availability, so lobster is never far, and always ready for your menu. Clearwater is committed to sustainable fishing methods to avoid over or unsafe fishing. Through researching the best available and most efficient methods of productions, and by investing in technologies that are both safe and sustainable, Clearwater is doing their part to secure the long-term productivity of fish stocks. Clearwater has also been recognized for their leadership and cooperation in research and policy development when it comes to sustainable fishing. It is a commitment to quality that enables Clearwater to continue producing incredible products like Nova Scotia Premium Lobster meat. Please contact your sales rep to order delicious Nova Scotia Prime Lobster meat today! In The News... by: Joe Ciminera Spring Time Weather, Seaside Clams On a perfect 72-degree spring day, it was hard to believe that less than two months ago Tom Walker of J.C. Walker Brothers Seaside Clams couldn t get a boat off the dock due to eight inches of ice covering the Little Machipongo Inlet. A group from Samuels Seafood stopped by to visit the J.C. Walker facility in Willis Wharf, VA to get a first-hand tour from Tom and Annie. state of the art hatchery to see the beginning stages of the farming process, as well as the wintering Clam plots and grow out beds where the Clams grow to the perfect size before harvest. Using ingenuity bred only by experience and the pristine waters of their surroundings, J.C. Walker Brothers are poised for another 100 years of great Clams. Tom Walker is a noted industry leader who has spearheaded the Clam aquaculture initiative since the 1980 s. The Samuels crew was able to tour their For more information on the fresh JC Walker Seaside Clam product offerings, please consult with your Sales Representative.

4 Copper River Salmon Fishing by Lari Robling by Lari Robling Lari Robling is a Writer and Independent Radio Producer, Three-Time James Beard Nominee and Author of Endangered Recipes and Contributor to 1001 Restaurants You Must Experience Before You Die Like most consumers, one of my favorite fish is Salmon. It tastes great, can be cooked a variety of ways and I can feel good about the health properties. Truthfully, though, that was about as much as I knew about Salmon. Where it got those healthy omega-3 fatty acids, its life cycle and how it was harvested wasn't on my radaruntil last summer when Copper River Marketing invited me to Cordova, Alaska to experience their Sockeye season. Cordova sits on Orca Inlet on the southeastern portion of Prince William Sound in the Gulf of Alaska at the mouth of the Copper River. It's not easy to get to, accessible only by plane, ferry or boat which makes it a tight-knit community of a little over two thousand residents that swells to about six thousand when the Salmon fisheries open. Copper River Salmon has long been valued for its flavor, which is attributed to the fact that the Salmon spawning in the Copper River have longer to swim to reach where they are biologically destined to reproduce. The fish do not eat in fresh water and bulk up to make the journey which I'm told is around 300 miles. Fishing at the mouth of the river means you are getting Salmon that has the most of these delicious and healthy fats. Think terroir, but in the ocean. Fisheries within the state of Alaska are sustainable and commercial harvest limits are strictly monitored. The label wild caught Alaska fish is more than a marketing slogan but part of the community's culture. One of the tour's first visits was to Child's Glacier to witness some of this monitoring. Here there is a sonar station that counts the escapement of Salmon swimming upstream to spawn. Those numbers are reported to Fish and Game as part of a careful analysis of when to open the fisheries and for how long. But it was a day spent on a commercial gill-netter that was most eye-opening for me. This is hard, dangerous work. Once the nets are reeled in the fish that have entangled their gills in the net are quickly removed by hand and properly stored in iced water to keep their texture and freshness. Later, we visited one of the processing and canning plants and learned that the processors have had an influence in creating quality controls. It took some convincing, but fish that has been caught and handled with extra care rewards the fishermen with a higher market value for their effort. King Salmon, prized for its size and fat content, start running in May followed by Sockeye which makes wonderful Gravlax and Coho, often used in smoking, ends the season sometime around October. I'll greet each one! And, as a food journalist, I anticipate an emerging trend similar to the Farm to Table movement. Just as consumers became interested in seeking an understanding of who is growing their food, there is an interest by retail shoppers to know where and how their fish comes to their table. Chefs who can tell the story of the place and the people who produced their Salmon and the unique regional properties will satisfy this new niche.

5 Sous Vide Clearwater Lobster with Caramelized Onions and Pea Puree Chefs Photo by: Tina Toal Chef Davis Denick Questions or Comments? Chef Davis will be happy to assist x6555 Corner by Chef Davis Denick Sous Vide cooking is ideal for infusing complimentary flavors into Nova Scotia Prime Lobster by Clearwater. The Lobster is extracted via a High Pressure Processing (HPP) system which is one of the few true ways of getting uncooked Lobster out of the shell. Having a raw piece of Lobster to work with is really nice for a creative chef. There can be infusions and even just some butter can make a big difference in flavor. In order to cook the Lobster fully I had to make my bath hot enough to coagulate the proteins, but not so hot that they bind up too tight and become tough. I have found that 47.5C for 22 minutes is about the ideal time for 3-4oz Lobster tail starting from room temperature. That will expose the tails to about 117F which should be just enough to fully cook your Lobster tail. I also include a pinch of thyme and scallion along with white wine, a few T of butter and some salt and pepper to taste. Seal the Nova Scotia Prime Lobster in a vacuum bag with all the previous ingredients and reserve to cook right before service. For the pea puree start with about a cup of frozen or fresh peas and blanch in chicken stock until cooked through and tender. Add peas and hot chicken stock to the blender and drizzle in some heavy cream as it comes together. Pass through a chinois and pass again after pushing through all that you could. The puree should have a sauce like consistency and nap over the top of the dish. The sauce should be neither too thick nor too thin and should be reheated in a separate sauce pan at pickup to avoid browning or discoloration of the pea puree. Julienne a couple large onions and clean and chop some fresh thyme to get the caramelized onions going. Bring down the onions and carefully let them brown in a little bit of olive oil and butter. Keep stirring until a nice doré develops. Add in the fresh thyme and a lot of it when the onions have developed some color. Get them as dark as you dare without burning them and they will have a huge flavor. The whipped potatoes I used as a base are extremely simple to make. Just peel and cut Yukon gold potatoes. Cook them until fork tender and run them through a food mill with some whole butter, roasted garlic, salt and black pepper. Finish potatoes with some warm heavy cream and mix until light and fluffy. After I had my potatoes finished I added a small amount of scallions and fresh thyme to the puree so it gains a little more depth. Cook off a few slices of nice bacon until it is crisp and can be broken into pieces about the same size as the medallions of Lobster. Cook off Lobster for 22 minutes at 47.5C and then plunge into ice water to avoid overcooking. At pickup the Lobster can be reheated in the circulator or in a broiler for a few moments. Just remember to check on it frequently, especially in the broiler, so it doesn t overcook. Slice down the Lobster on a bias and shingle out onto the potatoes while placing a piece of crisp bacon between each slice. Build your plate with a base of the whipped potatoes, then top with caramelized onions, Lobster and bacon, and finish with the pea puree. Nova Scotia Prime Lobster from Clearwater is a great way to do very creative things with raw Lobster and it also helps to keep costs in line with a consistent, high quality product that is sized and frozen so it can be used as needed.

6 Samuels Sustainable Series by: William Bradford High Tech Seafood Imagine how much technology has changed over the years. Smart phones alone have surpassed expectations of what a hand sized device can do. Technology is moving just as fast within the responsible fishing movement. The latest high tech-hot topic is a Precision Seafood Harvesting (PSH) program taking place in New Zealand with fish such as Tai Snapper. Chefs and fishermen can both admire this device that replaces traditional nets and brings fish on board alive and in pristine condition. It also safely releases undersized fish and by catch. It s best described as a large, flexible PVC liner underwater with specifically sized holes along the sides that let out undersized fish. So far, test for this award winning invention have been very successful and the group responsible will move on to further research in different regions with various species. More locally, National Oceanic and Atmospheric Administration (NOAA) scientists are thinking outside the box to help rejuvenate Atlantic Cod stocks in the Gulf of Maine. Scientists and fishermen are working to align fishing seasons and Cod spawning seasons appropriately so these fish can reproduce. But how do we know when they re spawning? During spawning, male Cod make a sound best described as a grunt, a result of contracting their swim bladders. NOAA scientists are using underwater vehicles equipped with microphones to search for spawning Cod. Hopefully knowing where and when Cod spawn will help NOAA scientists and fishermen bring this species back to booming levels. program hopes to provide the best data available to further assess Gulf of Mexico fish stocks such as Red Snapper and shellfish such as Shrimp.. Speaking of prized catch, this time of year is Wild Salmon time and you may be surprised at how some of these fish are monitored. One method is to use a device called a Passive Integrated Transponder, or PIT tag. These tags are just about the size of a grain of rice which are carefully injected into a fish using a syringe. These devices were originally used on cattle in the 1980 s before scientists spent time researching and improving the technology to work on fish. Antennas are placed at narrow points of a river and when the fish passes them, the antenna reads the tag. Think of it as a Salmon tollbooth. With all these advancements being made, use of this technology in commercial fishing is now being implemented by law. For example, this June, any vessel with an Atlantic Tuna Longline category permit and pelagic longline gear attached must have a certified electronic monitoring system (EMS) on their vessel before departing out to sea. EMS consists of several parts that help provide more accurate and extensive monitoring and data for fish brought on fishing vessels. They consist of GPS receivers, a system to record data, hydraulic sensors that monitor gear usage which indicates fishing activity and video cameras that record fishing activity from multiple views. NOAA scientists are also busy testing fish traps off the coast of Florida. The difference here is these traps are equipped with highdef video cameras attached. NOAA scientists are taking advantage of a combination of trap and camera that will allow for some fish to be caught and brought up for observation. However, there are species of fish such as Gag Grouper that are wise to traps and tend to avoid them. The cameras attached will allow scientist to study population size of several reef fish such as Grouper and Snapper. In that same region, recreational charter fishermen in the Gulf of Mexico will also be utilizing a new electronic log book (ELB) program. Vessels will have devices similar to a GPS system that record vessel s location at 10 minute time intervals. This will help determine the amount of time fished in different locations. This amount of time is described as an effort. The effort is then matched to the amount of Snapper, Shrimp or other catch. The Tandel s Shrimp Experience the Difference

7 NEW Item May Specials Sale Dates: May 1st - May 31st 2015 CLEARWATER LOBSTER TAIL 3-4 oz Tail, 100% Meat Canadian Lobster Tail Meat MSC Certified $ cs (z) OPENERS BOTTARGA Cured Florida Striped Mullet Roe Sustainable USA Product $8.99 oz NEW Item EDIBLE ORCHID FLOWERS Beautiful, Decorative Addition to Mother s Day Dish. 50 Count / Unit $ 8.99 unit HOLY GRAIL OYSTERS Hooper s Island, MD Plump, Full Bodied with Clean Heavy Ocean Flavor.70 ea COCOCHAS DE BACCALA Cod Cheeks Rich & Buttery Flavor $ lb (Z) BACCALA FRITTERS Ready to Fry, Easy to Love Flavor 6 Kilo Case $ cs (Z) ALL NATURAL TANDELS SHRIMP 41/50 Count. Tail On, Peeled & Deveined 10 lb Case $ 4.99 lb (Z) MAHI MAHI TRIM Fresh, Boneless. 5 lb Vac Pack Unbeatable Value on a Delicious Fish! $ 1.99 lb HEADLINERS CLEARWATER LOBSTER CLAW & KNUCKLE MEAT 100% Meat, 6 lb Case $ cs (Z) VERLASSO SALMON A Seafood Watch Good Alternative Whole Fish: $5.99 lb Skin on, PBO Fillets: $7.99 lb CALIFORNIA WHITE SEA BASS Sashimi Grade Suzuki or Stone Bass Whole Fish: $5.99 lb Skin on Fillets: $10.99 lb AMAZONIAN PAICHE Sustainably Raised Firm, White & Juicy Meat. Mild Flavor, Skin off Fillets $ lb MEDITERRANEAN DORADE Imported from Greece Gram Whole Fish $ 4.99 lb POMPANO Firm, White Meat with Fine Flake Gram Whole Fish 40 lb Case. IQF $ 3.99 lb (Z) PANKO BREADED JUMBO SOFT SHELL CRABS 3 Dozen per Case $ cs (Z) ACCOMPANIMENTS HOT SMOKED ALBACORE TUNA Domestic Tuna Loins Skinless, Boneless $ 7.95 lb (Z) COLD SMOKED ALBACORE TUNA Domestic Tuna Loins Skinless, Boneless $ 7.95 lb (Z) EDAMAME KERNELS Soybeans in the Pod 1 lb Units. 20 Units per Case $ cs (Z) BAY SCALLOPS 60/80 Count Dry Scallops IQF. 5 lb Units $ 5.95 lb (Z) BREADED OYSTERS Ready to Fry and Eat! 11/15 Count. 8 Dozen per Case $ cs (Z) AUNT CONNIE S FAMOUS CAJUN CRAB DIP Flavorful with Spicy Kick. 5 lb Units $ ea BOWFIN CAVIAR Distinctive Flavor, Subtle Brine 1 oz. Units $ ea AHI TUNA STEAKS Perfect for Searing & Grilling 10 oz. Steaks, 10 lb Units $ 4.99 lb (Z) WILD ALASKA BLACK COD 4-6 COUNT SHRIMP Wild Sablefish Head on, Split for the Grill. Skin on Fillets 10 lb Case $ lb $ lb (Z) (Z) = Frozen *Prices and Availability Subject to Change! Must be Current Samuels Customer for Special Pricing! Learn More About Our Marine Stewardship Council Certification East Coast Toll Free Mid West Toll Free West Coast Toll Free at SamuelsandSonSeafood.com

8 Samuels and Son Seafood FISH TALES Magazine May 2015