FISH TALES February 2014 - Samuels and Son Seafood

Fish Ta les
February 2014
LIGHTS!
CAMERA!
CRUSTACEAN!
Remarkable Seafood,
Responsible Choice
Fresh off a shoot in Hawaii for his
role in the upcoming “Untitled
Cameron Crowe Project”, actor
Danny McBride welcomed in 2014
with a delicious surprise of live
lobsters and fresh jonah empress
claws from Samuels and Son.
Clearwater Seafoods is a seafood provider
based out of Bedford, Nova Scotia, Canada
supplying wild and sustainably-harvested
scallops, lobster, clams, snow crab and coldwater shrimp around the world. As the largest
holder of shellfish licenses in Canada, we fish
from our own vessels, process in our own plants
and supply all of our products directly to our
customers. Our ocean-to-plate operation
allows us to produce only the highest quality
seafood products including the widest selection of Marine Stewardship Council certified
species of any seafood harvester worldwide.
Best known for his role as Kenny
Powers on HBO’s original comedy
series Eastbound and Down,
McBride and his wife Gia hosted a
private New Year’s Eve party in
Fredericksburg, VA. Attended by
Samuels sales rep Jason Wilson,
the party was a joyous and lively
gathering of McBride’s high
school friends, mentors, family,
and the creative team behind
Eastbound and Down, including
co-creator Jody Hill and consulting producer John Carcieri.
Scallops: The Mollusk of the Moment
Scallops - especially seared, are popping up on
menus across the country. Chefs serving
scallops should look no further than our ultrapremium, dry and MSC-certified Sea Pearls to
deliver perfectly seared scallops every time.
They’re completely natural, free of any
additives, consistently searing to a lovely
golden brown. Sea Pearls are fished from the
cold Canadian waters ensuring a firmer texture
than scallops from others areas. We supply
them fresh directly from our boats to Samuel &
Son. So don’t hesitate and try them today!
Look for--or should we say listen
for--McBride later in 2014 as the
voice of Orpheus in the animated
comedy feature Hell & Back.
Nova Scotia Prime Lobster by Clearwater
Looking for a simple, yet elegant way to add
lobster to your menu? Then our frozen raw
lobster meat products might be the perfect
solution for your operation. To produce raw
lobster meat, Clearwater uses a specialized
high pressure extraction process, releasing the
meat from its shell while keeping the same
appearance as live lobster. The end result is a
‘chef ready’ product ideal for quick and easy
preparation – taking the hassle away from
cooking and shucking live lobster.
Clearwater Sea Scallop and Lobster harvest map.
Clearwater Nova Scotia Prime Lobster comes in
a variety of formats including tail, claw &
knuckle and leg meat. Nova Scotia Prime gives
you the versatility to prepare lobster across a
variety of temperature and cook methods. And
with Valentine’s Day around the corner, it’s the
perfect time to add this delicious delicacy to
your menu.
by Bill Bradford
Two Days as a Fish Monger...
On an extremely busy Christmas Eve at South Philadelphia’s
“Ippolito’s Seafood,” the store’s employees are racing behind the
counter with a perfected rhythm as they pull fish for the dozens of
customers that fill the entire market. To these fish mongers, it’s
another excitement and frenzy filled holiday, to a first timer behind
the counter, it’s an experience unlike any other.
soaked! What else do you need for tonight's dinner," yells out an
employee. Anthony even entertained some children by holding
up live eels. You know it’s a seafood community when this is the
holiday treat that lights up kids’ faces! These types of interactions
are going on all day and entertain you through the back breaking,
yet rewarding work.
As someone with a journalism degree, I would have never guessed
I’d end up at a Philly institution like Samuels Seafood cleaning
pounds of squid and eels during the holidays with long time
seafood experts. However, during the holidays at famous seafood
retail market, Ippolito’s, which is Samuels’ sister company, everyone pitches in, even “the writer.”
Jumping up and down from the refrigerated truck trailer time after
time especially comes to mind. It's on this truck where call-ahead
seafood orders are kept, with everything from fresh fish to
Ippolito's custom prepared meals like seafood lasagna, broiled
flounder, clams casino and more. Keeping in tow with Ippolito's
“customer comes first” attitude, the order runner always walks the
order to the customers’ car, adding to that “old fashioned” feel that
is rare nowadays. Along with running back and forth for fresh fish,
it was exciting to assist the Ippolito’s chef on the brilliantly
prepared, succulent crab and spinach stuffed portabello’s and
peeling more shrimp than you could ever imagine.
The learning starts before dawn, all hands are on deck at 5:30 a.m.
Music is playing throughout the store to help pump up everyone
as they prep the kitchen and set up the fish display with precision.
Once the big Samuels & Son Seafood truck roars in, the staff treks
back and forth getting all product into the store. By 7:45 a.m.,
there's already a line of waiting customers outside the door as
Anthony D’ Angelo, the store owner, personally opens the doors
and welcomes everyone into the store. It goes from 1 to 10 pretty
quickly. To say it’s fast paced is a vast understatement.
It's fascinating to see the relationships between the store’s workers
and the customers. So many of them are familiar with each other
as they ask how someone's brother or someone's mother is doing.
As you can imagine, in South Philadelphia, it's a… lively group of
people. Laughter and banter is heard all day long. "Number 18,
what can I get ya? 10 pounds of baccala, of course, and it’s already
There was so much to be amazed by. One was the level of knowledge the staff has of seafood, tradition, customer service and even
showmanship. Pair all that up with Olympic quality teamwork and
you have a real fish team! Another is the astonishing customers.
It’s very exquisite to see so many people on such a mission for the
best seafood to base their holiday meals around and all of them
had that unmistakable and beautiful holiday spirit. After such a
great experience, maybe cleaning some fresh dayboat squid for
dinner will become a tradition for me done off the clock for years to
come.
Bill & Steve
Kingsland, of
Bywood Seafood
Since 1936
To Bill and Steve Kingsland, fresh seafood is a business, passion, way
of life and family tradition. These two brothers are true examples of
authentic “fish guys” and for over 75 years, their family has been
providing Delaware County, PA with unbeatable seafood.
These gentlemen are often referred to as Bill and Steve “Bywood,”
named after their company and an area of Delaware County, they
run a business that was created by their grandfather in 1935. After
spending years in the meat industry, William Kingsland converted
over to seafood and opened Bywood Seafood in Ardmore, PA. “Our
grandfather was always a waterman, he had a boat and spent a lot
of time on the Jersey shore,” says Bill. The store became known for
fresh, high quality seafood and delicious prepared dishes with
exceptional, friendly service. In the 1950’s, his son, William Jr. inherited the business and eventually opened a second store in
Broomall, PA along with his two sons.
“I’ve been working here since I was ten years old. I would come here
after school and on weekends,” says Steve Kingsland. “My dad
taught me how to bone a shad in my early teens,” Steve adds, speaking of his favorite fish to eat. “I remember walking up and down the
seafood market as a kid with my dad,” says Bill. It was at this time the
two learned the business. In 1984, the Broomall location moved to
Rosemont where Bill ran the store while Steve ran the Upper Darby
location. Hard work and continued success led them to grow their
company’s wholesale operation and expanded to sell to restaurants, hotels and also catered platters to retail customers.
The lessons their father and grandfather taught are deeply instilled
in them to this day. “You always have to carry quality product. We
like to know our customers by name and treat them well,” says
Steve. This unbelievable quality comes from Bill and Steve’s dedication and diligence. Almost every day of the week, they visit Samuels & Son Seafood to hand pick the best quality fish. Walking into
either of their locations, you’ll see Bill or Steve behind a counter
filled with fresh seafood, assisting customers with that night’s
dinner with a comforting smile. From purchasing and sales to
filleting and shucking, they have their sleeves rolled up and their
joy for seafood is obvious after all these years.
Along with quality, Bywood Seafood has variety. Choose from fresh
fillets of flounder, Chilean sea bass, mahi, tuna and many more
along with shellfish such as bay and sea scallops, lobster tails and
plenty of briny oyster options. It’s a go to destination for seasonal
seafood such as live crabs, soft shell crabs and shad. While shopping for fresh fish, the aroma of their prepared platters fills the air
and will tempt you. They offer options such as a fried flounder with
shrimp and scallop platter as well as homemade soups and salads.
If you’re looking for a shrimp cocktail that blows all others away,
they have amazing cooked and cleaned shrimp platters.
With third generation experience and a keen business sense, Bill
and Steve Kingsland provide seafood with unmatched quality and
unbeatable service. After over 75 years in business, Bywood
Seafood’s longevity has given them a fantastic identity that people
know, love and trust.
“Clearwater Hyperbaric
Lobster is a high quality
versatile product that
eliminates the labor of
blanching and shucking .”
Chef Davis Denick
Herb Butter
1# Whole Butter
1 Small bunch Thyme
1 Small bunch Sage
1 Small bunch Basil
1 Small bunch Chives
1 Head Garlic
Chefs
Corner
Sea Pearl Scallops &
Clearwater Hyperbaric Lobster
in Herb Butter with Fried
Artichokes & Cannelini Beans
Chef Davis Denick
Questions or Comments?
Chef Davis will be happy to assist.
800-580-5810 x6555
[email protected]
Pull 1# of whole butter and let soften. Split garlic so that the
cloves are all open, season with salt and pepper & top with
olive oil in a small pan. Roast until the head of garlic is soft
and aromatic. Chop fine all the herbs and add to a bowl with
the softened butter. After it has cooled squeeze the roasted
garlic into the butter and herb mix and season lightly with
salt, pepper and olive oil. Mix compound butter all together,
roll au torchon and let rest in refrigeration for one hour.
S a m u e l s’ S u s t a i n a b l e S e r i e s
NOAA: Coastal Ocean Aquaculture
Environmentally Stable
There were some bold headlines in the
seafood industry lately as the National
Oceanic and Atmospheric Association
(NOAA) proclaimed when done properly,
fish can be farmed with little to no harm
to the environment.
This basically means the aquaculture
community got some backing from
NOAA, an organization run by the United
States Department of Commerce. The
findings are a result of the administrations National Centers for Coastal Ocean
Sciences (NCCOS) detailed report
entitled Marine Cage Culture & The
Environment. Along with educating
everyone in the industry and consumers,
the report could easily serve as a “how to
guide” on creating and maintaining an
environmentally safe fish farm.
Rather than bashing aquaculture critics
that seems so popular today, the report
was completely science based and had a
goal in mind. NCOOS ecologist, Dr.
James Morris explains, “We did this study
because of concerns that putting marine
finfish farms in the coastal ocean could
have adverse effects on the environment, however, we found that, in most
cases, where farms are appropriately
sited and responsibly managed, impacts
to the environment were minimal to
non-existent.”
NOAA provided a very extensive report
on the subject, but we’ll keep it simple.
The report has findings from evaluations
of more than 400 studies reviewing
aquaculture impacts on the environment. Some of the main topics consists
of location, water quality, and habitat
types. For location, NOAA places a great
deal of importance on aspects such as
fish farms being located in well flushed
and circulated waters. When discussing
water quality, the report gives credit to
advancements in fish feed formulation
made within the past 20 years as part of
high water quality within aquaculture
farms. The report also mentions the
decline of antibiotics use on fish farms is
down 95 percent within the past two
decades.
The report cites in study after study the
low to minimal effects on the environment made by fish farms. For instance,
nitrogen produced by fish feed and
waste is often a concern. While nitrogen
is a necessary element, too much of it
causes large growths of algae, or algal
blooms, and can deplete oxygen levels,
which can be damaging to aqua life and
water quality. Results have shown no
effect on some properly managed aquaculture farms with nitrogen levels. These
tests were conducted all over the world
from cold waters to tropical waters. In
addition, studies further prove many
responsible farms have no measurable
effects on nearby waters as close as 30
meters of a farm located in well flushed,
circulated areas.
NOAA’s findings are an addition to a
growing amount of research, studies and
published work proving the environmentally conscious practices and
benefits of responsible aquaculture. This
report takes the next step and gathers
findings, lessons learned and applies
them to both today’s fish farms, as well as
for future growth. This information also
offers stakeholders facts on which to
base their decisions and a groundbase
on sustainable practices.
Already originators and leaders in the
industry, NOAA keeps plugging away at
keeping our oceans clean, sea life
healthy and now developing aquaculture sustainability tools. One of their
next missions, the Gulf of Mexico Fisheries Management Plan aims to provide
infrastructure for aquaculture in federal
waters. Stay tuned.
Coming Soon...
February Specials
Sale Dates: February 1st - February 28th, 2014
CLEARWATER HYPERBARIC LOBSTER,
SUPER
SPECIAL
100 % All Raw Meat, No Work Seperating it Apart,
Easy to Work With. Perfect Portion Control!
$199.50 cs (Z)
3 - 4 oz Lobster Tail, 5 lb Case
Start
Mains
Sides
SHUMAI SHRIMP DUMPLINGS
DNI Group Product
227 Pieces / Case
$ 49.00 cs (Z)
CLEARWATER LOBSTER
Knuckle & Claw Meat, 6 lb Case
1100 % All Raw Meat, No Work
Seperating it Aparti
$ 175.00 cs (Z)
STEAMER BAGS
Convenient, Easy to Use
100 Count Pack
$ 9.95 ea
GYOZA SHRIMP DUMPLINGS
DNI Group Product
1.65 lb Units. 4 / Case
$ 29.00 cs (Z)
PETITE JUMBO
CRABMEAT
Blu Brand, Pasteruized
$ 14.95 lb
COCKTAIL SAUCE
Aunt Connie’s Famous Brand
Homemade Recipe
$12 .95 gl
CLEARWATER LOBSTER
Leg Meat, 6 lb Case, 100 % All
Raw Meat, Perfect Portion Control
$ 89.00 cs (Z)
FRENCH FRIES
3 / 8 Cut. 30lb Case
$ 13.95 cs (Z)
PAICHE LOINS
Amazonian Redtail Bass
Skin off Loins, Sustainable Choice
$ 8.95 lb
MAITAKE MUSHROOMS
Rich Taste, Firm Texture
Amazing Aroma
Fresh, 3 lb Units
$ 9.95 lb
THE KING OF ALL FLOUNDER
Dover King Dover Sole
16-20 oz. Day Boat Fish,
Frozen at Sea
$ 9.95 lb (Z)
Fishtails
TILAPIA FILLETS
3-5 oz, Vacuum Packed
10 lb Units
$ 24.99 cs
SHRIMP BURGERS
Seamazz Brand
4 oz. Patties, 10 lb Case
$ 49.50 cs (Z)
HEAD ON SHRIMP
8 / 12 Count. Split for the Grill
10 lb Case
$8.99 lb (Z)
COLOSSAL CRABMEAT
Blu Brand, Hand Picked Meat from
Pacific Crabs
$ 19.95 lb
RUBY RED SHRIMP
21 / 25 Count
25 lb Bulk IQF Case
$ 5.99 lb (Z)
NAKAOCHI SCRAPE
Tuna Backmeat Scrape
15 lb Case, $ 6.99 lb (Z)
WHITE BAIT
Spanish “Chanquetes”
1 Kilo Units
$ 10.00 ea (Z)
ORGANIC BLACK TRUFFLE OIL
Da Rosario Brand, 100% Organic
8.45 oz. Bottle, $ 19.99 ea
Key
= Alaska Seafood
“CHIPIRONES”
Whole, Spanish Petite Squid
2.2 lb Units
$19.95 ea (Z)
= MSC Certified Sustainable
W
NE em
It
(Z)
= New Item
= Frozen Item
EDIBLE ROSES
Beautiful, Edible Garnish
20 Count / Unit, $ 19.50 ea
MSC CERTIFIED
CAPE HADDIE WHITEFISH
4 / 6 oz. Fillets. 11 lb Case
That’s
.54 ¢ per Pound!
T
$ 5.95 bx (Z)
JUMBO LUMP CRABMEAT
Louisiana Crabmeat
Pasteurized
$ 28.95 lb
CRAB CLAW MEAT
Louisiana Crabmeat
Pasteurized, $ 10.95 lb
* P r ice s a nd Av ailability Subje c t to C hange !
East Coast
Toll Free 800-580-5810
215-336-7810
Learn More About Our Marine
Stewardship Council Certification
at SamuelsandSonSeafood.com
Mid West
Toll Free 888-512-3636
412-670-7356
West Coast
Toll Free 855-500-7535
702-882-9289
Samuels and Son Seafood
Fish Tales Magazine
February 2014
We share your demand for the ﬁnest quality, sustainable
seafood and proudly offer the widest selection of MSCcertiﬁed species of any seafood harvester worldwide.
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