Nourish Publication 2018 Seafood Edition by Performance Foodservice

SEAFOOD

nourish VOLUME 1

JANUARY TO MARCH 2018

TIPS, TRICKS, AND

DELICIOUS RECIPES

DISCOVER ANTICIPATED CULINARY TRENDS

FOR 2018

IS SEAWEED THE

NEW KALE? PREPARING FOR LENT?

CHECK OUT THE TOP 10 SELLING SEAFOOD ITEMS

FIVE REASONS TO ENJOY MORE

SEAFOOD

Superior Products

Expertly sourced products delivered on time.

Performance Foodservice-Springfield delivers more than 15,000 food and related products, spanning our own exclusive brands, along with national branded items. Through research, development and careful sourcing, we offer the highest quality ingredients, fresh produce, and fully prepared products, in addition to an extensive selection of non-foods and chemicals.

Multi-Category Brands These brands feature a range of products, including meats, dry goods, dairy, produce, and more. Roma® is our nationally recognized Italian foods line with many items imported directly from Italy. Look to Ridgecrest™ for top-tier meats, frozen vegetables, frozen hors d’oeuvres, burgers and veggie burgers. West Creek™ is your go-to for quality dry goods, dairy, produce, meats, food handling products, and more. Choose Silver Source™ for budget-friendly products ranging from food handling to deli meats that still meet exacting standards.

Strategic Brands Developed to fill specific industry needs determined by our team of experts, our strategic brands are carefully sourced and curated. Braveheart® Black Angus Beef brings premium, DNA-traceable, American beef to our customers. Bay Winds® is a selection of high-end, natural, sustainable seafood. And, our signature Bacio® cheese has a unique flavor and texture that you won’t find elsewhere. Our Area Managers are well-versed in which of our strategic brands best fits any type of business.

Meet our Specialists! Brian Dorman Seafood Business Development Manager Being a Native Rhode Islander…..for me, my greatest passion in life has always been the ocean. I grew up three streets up from Narragansett Bay in Warwick, Rhode Island. For as long as I can remember, if I was not playing organized sports, I was at the beach, in our pool, or tooling around the Bay in our family boat. I bought my first Quahog skiff when I was 14 years old. She was a 16 foot, flat bottomed, wooden work skiff with a 40 horse Johnson outboard. She leaked like a sieve, but I made a lot of money with that boat. Eventually, I moved on to bigger, faster, fiberglass boats…but I never forgot about my first boat, the Janet D. I still laugh when I think about her. After college, like a lot of my friends, I moved to New York City seeking fame and fortune. I had a great job and seemed to be on the fast track to success. BUT I hated every minute of it. So, after a year and a half, I moved back home to Rhode Island. By chance, my next door neighbor owned a big seafood company. He told me I could work there until I figured out what I wanted to do with myself. It’s hard to believe that was over 30 years ago. Since then, I’ve done just about everything you can do in the seafood business. I’ve traveled the world. I‘ve worked for big and small companies. I’ve owned fishing boats, been a partner in two manufacturing plants and even had my own seafood distribution company. I’ve had good years, bad years….made money, lost money. But through it all, one thing has always remained constant. My love and passion for seafood and the ocean has never waned.

Thomas Balkus Seafood Specialist While most boys were involved in competitive sports, I spent my childhood years on the boat. I started fishing with my uncles out of Gloucester, Massachusetts when I was about 4-5 years old on their Captain Vince/Stardust boat. My uncles might have forced fishery on me while I was young, but I fondly look back on those days and would give anything to relive those moments. When I turned 18, I started venturing offshore for longer spans – anywhere from 10 to 14 days. 15 years later, I transitioned to the purchasing side – which I still do today. I still have a lobster permit and spend my weekends on the water.

Here’s my fisherman tale: In late November, we were aboard the Stardust roughly one mile east from Marblehead harbor. Since Stardust was a closed stern boat, each and every trap needed to be lifted from the deck over the rail before docking. I looked down to find one of the ropes wrapped around my ankle. Before I knew it, the ropes pulled me to the back of the boat, pinned me to the stern and then ripped me off the boat. Chi Chi, the great man running the vessel, managed to turn the boat around so he could put the rope back in the hauler and pull me up. I was in the water for what seemed like an eternity. The ropes wouldn’t give and I couldn’t break free. Chi Chi managed to put the rope on the hauler, which caused the rope to loosen its grip and allowed me to breach the surface. Once we docked, Chi Chi told to story to anyone who would listen. Throughout the years I’ve told the story over 100 times! I am following my uncles’ footsteps by teaching my two young boys the art of fishing. I hope that they are able to look back on their experiences as I did later on in life.

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FL A Dis VO c R

Volume 1: what’s inside

4 5 6 2 7 1 3

Know your stuff.

Your employees should know the menu backward and forward. If necessary, hold special tastings for your servers so they’ll choose their own favorite entrées and appetizers that they can recommend. They should know how to describe every menu item vividly (without parroting your menu descriptions) and offer details and suggestions to their customers.

Give something away.

7 tips for suggestive selling

Teach a few basic upselling strategies to your servers and the boost to your bottom line could be significant. by Linda Duke

pselling, also known as suggestive selling, is an easy way to increase sales at your establishment. By developing a non-threatening approach and training your staff to take advantage of every upselling opportunity, you can see a substantial uptick in check averages almost immediately. Here are seven upselling strategies to consider:

Instill the skills.

It all starts with server training. The upsell should feel natural and flow from the server’s personality. Guests want to order from people who sincerely believe in your food and show genuine excitement about a menu, not from someone who sounds robotic. For example, your server should say, “You know, a side order of our spicy hot wings will go great with that pepperoni pizza,” and make it feel like it’s all just part of the conversation with the guest. In other words, you want to train your employees to upsell in a relaxed, non-threatening way without pressure.

Different strokes for different folks.

Every guest has different needs and wants, and those should not be marginalized. Train your employees to read guests’ personalities and to select the best approach for each type. Teach them to employ multiple suggestive selling techniques and to use different techniques every time instead of repeating the same pitch over and over. Set aside some training time and let your employees practice and role-play with each other.

Break the ice.

Teach your employees to start a genuine conversation with the guests and ask questions, such as “Have you dined with us before?” or “Is this a special occasion [i.e., a birthday, a work lunch, a dinner date]?” The more your server knows about the guests, the better suggestions he can make.

Sampling is a great way to break the ice. Have your server take a small sample of certain menu items to the guest’s table to get the meal off to a good start. Later, the server should follow up and ask how the guests liked the samples. Sampling offers a great opportunity to truly engage with your customer.

It’s never too late to motivate.

Offer an incentive program for upselling. A sales contest for most desserts or add-ons will get servers excited about coming to work every day. Reward them with movie passes, gift cards and other prizes. Find out what they want to win, and offer them the chance to win it.

Go over the top.

Provide an over-the-top experience with great, friendly, fun service, and your guests will appreciate being upsold. To encourage repeat business, teach your servers how to add that special touch, such as a thank-you note with the check or a card for a complimentary appetizer on their next visit.

“Dessert displays make it easier for servers to suggest and upsell.”

Fabulous Finfish: Dive Into a Sea of Sustainable Options

by Bethany Grzesiak 2017

or centuries, seafaring cultures have embraced fish as cuisine. Over the years, research and culinary creativity have shown fish is a good choice. Omega-3 essential fatty acids found in fish — docosahexaenoic acid, or DHA, and eicosapentaenoic acid, or EPA — help the body maintain the flexibility of artery walls, control inflammation and clear arteries, reducing the risk of blood clots. People who consume adequate amounts of DHA and EPA tend to have reduced risk for heart disease and stroke, improved brain function and memory and a greater ability to control autoimmune diseases. To get the desired benefits, the American Heart Association recommends one 3.5 ounce serving of cooked fish at least twice per week. How fish come to contain omega-3s is directly related to their diet and lifespan. Algae is eaten by small marine life, which are consumed by slightly larger fish. A fattier, longer-living fish has

more opportunities to consume DHA and EPA, and will have more omega-3s when eaten by humans. Larger fish, such as swordfish, also contain more potential toxins such as mercury. Consumers, especially pregnant women and young children, should review the Food and Drug Administration’s safety guidelines for consuming fish from different regions. Lean protein, the building block of human bones, cartilage, muscle and skin, is especially plentiful in fish. Fatty fish also contains vitamin D, a nutrient that is under-consumed by many Americans. Culinary approaches to fish vary by region. For example, Puerto Rico marries mild whitefish, tomato, garlic and avocado when creating the popular fish stew Bacalao Guisado. Iceland’s Plokkfiskur is a heartier version that includes potatoes and cream. Japan takes a simple approach by accentuating the quality of raw fish in sashimi.

Some fish species are heavily overfished and considered vulnerable — if not endangered — including halibut, shark, sardines, bluefin tuna, orange roughy and squid. Improving seafood standards and ensuring a sustainable supply chain is key in ensuring future generations can enjoy the nutritious benefits of fish.

Barramundi

Often used in Australian and Thai cuisine, barramundi’s popularity is growing thanks to its ability to be farmed without antibiotics or hormones. Barramundi has a mild, slightly sweet flavor, making it a suitable replacement for whitefish in recipes.

Bass

A term used for numerous freshwater and saltwater fish, “bass” may include grouper and sunfish. Sea bass tends to be richer in vitamin B6, while freshwater bass has substantially more vitamin B12. Water quality can influence its flavor.

Cod

Cod’s mild flavor makes it a recipe chameleon, pairing well with a range of ingredients and sauces. Be mindful of frozen cod, which often is treated with a salt solution to retain moisture. For sustainable sources, choose cod from Alaska.

Sablefish

Its nickname, “butterfish,” says it all. This silky, fatty fish is rich in omega-3s. Best when pan-fried or grilled (the fat content creates a decadent, crispy bite), it also can be eaten raw in sushi.

Lionfish

Rated a “best choice” by the Monterey Bay Aquarium, this fish has aesthetic flair and a buttery bite. Serve it as sashimi or in ceviche with a squeeze of lime. If you have a whole fish, consult a professional to help safely remove its eye-catching, toxic spikes.

Mahi Mahi

Grilled, fried, baked or broiled, mahi mahi is highly versatile. Use it in tacos, coat it with pesto or mix it into curried vegetables. Look for sources caught in the U.S., as most imported sources are on the Monterey Bay Aquarium Seafood Watch’s “avoid” list.

Pollock

Sometimes confused with cod, pollock has a mild flavor. A 3 ounce serving provides 17 grams of protein, is an excellent source of vitamin B12 and selenium, and is a good source of phosphorus.

Red Snapper

With firm flesh and little fat, red snapper holds up in stews and gives a meaty bite to sandwiches. Opt for snapper caught in the U.S. Gulf of Mexico and avoid those caught in the U.S. South Atlantic.

Swordfish

Thick slices of swordfish seasoned with olive oil and herbs are ideal for grilling. When buying swordfish steak, look for a reddish swirl in the cross section, which indicates freshness.

Salmon

Flaky, pink salmon is found on menus from high-end restaurants to delis, as fillets or sliced thinly atop a bagel with cream cheese. Smoked salmon is a travel-friendly option. Check the Monterey Bay Aquarium Seafood Watch website for best choices.

Tilapia

Mildly sweet tilapia is often served baked, fried, seared or smoked. It pairs well with fruit salsas or tangy salad dressings. Due to a lack of data on environmental impact and potential chemical use, the Monterey Bay Aquarium Seafood Watch recommends avoiding farmed tilapia from Colombia.

Tuna

A member of the mackerel family, tuna is a popular canning fish with a rich flavor and firm, flaky texture. Albacore, skipjack and yellowfin are popular choices for sandwiches, casseroles or salads. Check the Monterey Bay Aquarium’s Seafood Watch website to confirm best choices.

2018

Flavor Forecast RECIPES TO TASTE THE FLAVORS OF 2018 Discover, create and experience these flavorful recipes developed by the global team of chefs and culinary experts at McCormick.

HANDHELD FLAVOR FUSION Take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavor fillings with unique crepes, buns and breads for loaded street fare you eat with your hands.

Try t he se out for size: gyros meet arepas

Arepas are the taco-sandwich hybrid you have to try. Fill these crispy corn cakes with sliced meat, veggies and spicy tzatziki sauce—it’s a blissful union of the best tastes and textures South America and Greece have to offer.

De ssert bao b uns

In China, these soft, steamed buns are typically served up savory. But, with a simple dough and classic pie fillings, you can create the ultimate handheld dessert—like a British banoffee pie bao with bananas, cream, cinnamon and toffee.

GLOBETROT WITH HOT POT

Throw an Asian hot pot party and leave the cooking to your guests. Gather friends around a steamy pot of deeply flavored broth. Offer meat, seafood and veggies for dunking, then finish with various toppings for a new DIY meal. This East Asian favorite can be easily changed up to go Mexican, Caribbean and more.

EXPERIMEN T WITH THESE FLAVORFUL OPTIONS: PUEBLA HOT POT

Steeping ancho chile, smoked paprika and spices in chicken stock gives this Central Mexican-inspired hot pot a smoky, savory taste. Serve it with chicken or pork, corn, avocado crema and fresh garnishes for a festive feast.

WEST INDES HOT POT

This hot pot features an amazing spiced coconut milk broth. Bay leaves, thyme, turmeric and allspice add intense flavor to the broth, which quickly cooks the seafood. Top it off with a chile papaya pica sauce and plantain chips for a Caribbean vacation right in your kitchen.

DRIN K TO

YOUR WELLNESS Wellness never tasted so good. Breakfast boosts, snacking soups and end-of-day sips feature robust flavors and uplifting ingredients like cucumber, dandelion greens, ginger, turmeric and cayenne pepper. Awaken, stay energized, rebalance and above all, enjoy.

si p, savor and repeat: t he morning

t he aft ernoon

t he evening

This wake-up call is packed with tart green apples, refreshing cucumbers, tangy-sweet clementines and a bold kick of cayenne.

Power through your day with a drinkable soup. Oyster mushrooms, avocado, thyme and sage provide satisfying flavor for the ultimate pick-me-up.

Rebalance after a busy day. For the ultimate replenishing mocktail, muddle fresh pineapple with ginger,turmeric and dandelion greens, then top with a splash of sparkling water.

jumpstart

soup

el ixir

J A PA N E S E IZAKAYA EATS

Sushi isn’t the only bite-sized food Japan has to offer. Izakayas—Japanese gastropubs—serve up casual tasting plates, similar to Spanish tapas. Featuring bold glazes, tangy sauces and seaweed seasonings, these dishes are an explosion of flavor.

t r avel t he world t hrough your palett e: Onigiri - st uffed rice bal ls Onigiri—rice balls filled with flavorful goodness—are served in almost every izakaya in Japan. Stuff them with ginger & plum vinegar-infused chicken for a sweet and zesty snack.

MISO SAKE YAKITORI GLAZE It’s all about the glaze. This tangy, sweet and savory sauce adds excitement to grilled chicken and seafood skewers. Brush on to instantly impress dinner guests with a distinctive char and bright, glossy look.

A BITE OF EAST AFRICA East Africa is a treasure trove of flavor. At last, the signature seasonings, BBQ marinades and sauces of Tanzania and Ethiopia are being discovered across the globe.

SHOWC ASE THESE BOLD FLAVORS EAST AFRIC AN CHICKEN AND LEN TIL STEW

A hearty celebration of East African cuisine, this colorful stew offers a new take on the classic doro wat chicken stew, a famous Ethiopian dish. Key flavors include a traditional Berbere Seasoning blend along with McCormickÂŽ Cardamom and Basil to bring rich, aromatic flavor to succulent chicken, tomatoes, sweet potatoes and lentils. Sop up every drop with warm naan.

TANZANIAN BBQ SKEWERS WITH TOMATO ONION SAUCE These meat skewers, called mishkaki, are similar to shish kebabs. The traditional Tanzanian marinade includes a blend of lemon, tomatoes and green papaya to help tenderize the meat. Curry, garlic, red pepper and ginger are added for a bold flavor.

SEAFOOD SEASON Lent brings big opportunity for boosting business while tapping into modern seafood strategies BY BRENT T. FREI

ent, that 40-day period of reflection in the Christian calendar, is just around the corner. About one in four Americans observes Lent, represented primarily by the Roman Catholic, Anglican, Eastern Orthodox and Methodist faiths. That’s a pool of approximately 78 million potential customers - many of whom look first to seafood to fill the meat gap. How many of these millions are you netting during the six weeks of Lent? Operators are wise to look at their seafood offerings to determine if a limited-time offering (LTO) is the way to go, or even a menu refresh that hooks more of those seafood-loving customers during Lent and throughout the year. Americans are eating more seafood, according to the National Fisheries Institute. There’s also evidence throughout foodservice that points to a sea change in what that looks like. We’ve moved from a broiled whitefish garnished with a wedge of lemon to items like modern bowl builds, boldly flavored fish tacos and hip bar snacks of smoked fish spreads, poke machos and deep-fried smelts. Flavor building is the name of the game. At Greenpoint Fish & Lobster in Brooklyn, N.Y., the Tokubetsu Rice Bowl features market seafood seasoned with furikake and served with jasmine rice with tamari, cucumber, soft egg, togarashi, bonito flakes, wasabi mayonnaise and nori. Lent offers a singular opportunity to harness this modern approach to seafood at a time when demand is high, reeling in customers looking for seafood options and responding to memorable, craveable builds. “Seafood is an everyday option for Americans now,” says Jackie Rodriguez, senior project manager at Datassential. “Customers would like more fish and seafood variety on the menu.”

MEDITERRANEAN HITS Jose Andrés knows how to make seafood a menu hit. This Spanish-American chef, often credited for bringing the small-plates dining concept to the United States through his Jaleo restaurants, serves up boldly prepared, casual seafood dishes that leverage the culinary traditions of his beloved Spain. His best-selling dish? Gambas al ajillo, a straightforward tapa of shrimp sautéed with sliced garlic, crumbled chile de árbol and a little brandy in olive oil, served at Jaleo’s five units in the Washington D.C. area, Las Vegas and greater Orlando. “This is really the ultimate Spanish tapa,” he says. “It is simple, but so delicious that everyone who comes to Jaleo has to try it.” Its continued success speaks to a broader trend with good Lenten opportunity. Seafood that is shareable, just a little adventurous and certainly memorable. Andrés adds that throughout the restaurant group, one of the most popular species right now is the octopus, prepared in a variety of ways. “At Jaleo we make the Spanish classic, pulpo a la Gallega [Galician-style octopus], boiled with small potatoes and pimentón. And at China Chilcano, we serve it as a ceviche with Peruvian chiles and red onion.” Salmon is a beloved menu mainstay, but making it stand out can help with Lenten promotions and year-round sales. “Of course, people always love salmon,” Andrés says. “One of my favorite dishes is the Wild Alaska Salmon Veracruzana at the Bazaar in South Beach. It is a Mexican preparation that we serve with Spanish olives, capers and tomatoes. It is amazing.” Andrés calls out a single, anticipatory thrill from the realm of seafood in 2018 - the use of invasive species as another way to offer sustainable choices. “To me, one of the most exciting seafoods right now is the lionfish [an invasive species in the Atlantic and the Caribbean]. We serve spear-fished lionfish at the Bazaar Mar in Miami,” he says. “It is so delicious fried and served with the tartar sauce. When you eat it, you know you are doing a small part to make our oceans a better place, and your taste buds will be happy, too.”

POLLOCK, FTW At Slapfish, based in Huntington Beach, Calif., the philosophy is for guests to “choose the dish, not the fish,” enabling flexibility within a flavor system, like the popular Baja fish taco.

A more familiar fish to operators is pollock - the species most often featured in fish sandwiches offered in the quick-service segment. But even this ubiquitous, cost-friendly fish is appearing in a greater variety of applications and giving operators more options for menus. “There’s a major change happening in the industry with Alaska pollock,” says Jann Dickerson, who heads national accounts at the Alaska Seafood Marketing Institute (ASMI). “There’s lots of it, it’s all sustainable, and new technologies allow it to be processed uniquely.” Today’s processors in Alaska gut and deep-skin the catch, meaning they make a slightly deeper cut with the skin to eliminate the gray fat line underneath. “It wasn’t done that way previously, and the result is two beautiful, white, tender fillets. The product is whiter, it looks better and eats better.”

even right in front of the customer. This is all because of innovative technologies.”

A CHANGE IN MINDSET

New technologies bring out the flakiness in pollock making it a versatile player in modern seafood offerings, such as this Coconut Thai Curry Alaska Pollock with brown jasmine rice.

TOP-SELLING SEAFOODS Americans ate 15.5 pounds of seafood per capita, up nearly a full pound from the previous year. The increase is reflected in multiple species across the National Fisheries Institute’s annual Top 10 list:

1. SHRIMP 2. SALMON 3. TUNA 4. TILAPIA 5. ALASKA POLLOCK 6. PANGASIUS 7. COD 8. CRAB 9. CATFISH 10. CLAMS *Pangasius refers to farmed freshwater white-fleshed fish imported from Asia, and included swai. tra, basa fish and Vietnamese and Cambodian catfish, among others. SOURCE: NATIONAL FISHERIES INSTITUTE, 2015

Additionally, thanks to newly invented cutting tools, pollock fillets can easily be cut against the bias, Dickerson says. “These new cutting tools can cut those two fillets into smaller pieces across the flesh for a beautiful, flaky texture. So when customers bite into it they see the beautiful flakiness and muscle structure. The muscles are intact, but in different pieces.” ASMI is currently working with operators in a variety of industry segments to emphasize that pollock needs not be limited to a sandwich, opening up menu innovation options for Lenten menus. More applications are easier because heavy blocks of frozen fillets that take up valuable freezer space can now be divided into six cubes of the same size. The result? Operators slack out only what they need for specific applications. “There’s a great opportunity now to put a cube of frozen fillets in a hotel pan, bake, and it comes out in various pieces,” Dickerson says. “You can take those pieces and add to a rice bowl or fish burrito. To take it further, products that are shaped like a diamond can get thrown on any made-to-order griddle or sauté pan,

Culinary innovators who are pushing flavor boundaries and helping move seafood to the hip side of things are striving to make the flavor system the star, with the species a changeable element depending on a number of factors. Andrew Gruel, chef and CEO of Slapfish Restaurant Group, based in Huntington Beach, California, is a self-proclaimed “ocean-aholic.” Gruel is helping redefine the seafood category by introducing fish to guests via his 10-unit fast-casual seafood concept, Slapfish. His goal is to change the way people think about and choose their seafood. “Our menu is: ‘Choose the dish, not the fish.’ The fish in our taco changes all the time, as it does in our bowls and plates, due to seasonality, new data on guests’ wants, availability, etc.,” he says. “We can change the fish by just getting people to enjoy our tacos as a whole: the prep, the shell, the sauce, the spices and method of cooking.” That strategy represents a significant opportunity for chain operators, allowing them to switch out species according to guest response and availability - all while continuing to feature invested-in flavor systems.

UPPING THE FISH TACO The fish taco is an application that Datassential predicts will continue trending upward. The key is casting it in a new light. “Instead of whitefish for a fish taco, why not salmon, or maybe walleye or wahoo or grouper?” asks Datassential’s Rodriguez. “Then call out those species, especially the tropical ones, because specificity really resonates with customers. Sourcing also matters - calling out ‘Gulf shrimp’ rather than simply ‘shrimp’ helps elevate the shrimp in that customer’s mind.” Christopher Koetke, VP of strategy and industry relations at Kendall College School of Culinary Arts in Chicago, says fish tacos still have immense power to make a big splash on menus. “Operators have benefited from the taco renaissance that took the entire nation by storm, spurred by innovative chefs and proving forever that a taco need not always be Mexican to be savored,” he says.

“Granted, fish tacos aren’t new in the U.S.,” Koetke says, acknowledging that, originally, fish tacos earned their popularity with patrons in Southern California, just a stone’s throw from Baja. “They’re now spawning delight among diners across the nation. As more and more Americans discover and fall in love with fish tacos, operators can capitalize on the veritable ocean of ways to prepare and menu them.” Koetke recently devised four beyond-ordinary fish tacos for a class at Kendall’s School of Culinary Arts. They included: a grilledshrimp taco hearkening to the islands of the Caribbean and South Seas and sporting “lime smashed” avocado and bright-tasting jicama-pineapple salsa; barramundi tacos, which not only capitalize on a sustainable fish that’s growing in popularity, but lean Asian with pickled daikon radish, carrot and sesame-soy-yogurt sauce; hot-smoked salmon tacos channeling a New York deli’s lox-and-a-schmear by tucking cucumber, tomato, onion and a dollop of Serrano-spiked sour cream with flaky hot-smoked fillet inside a grilled-corn tortillas; and for children’s menus, tuna-melt tacos with aged Vermont cheddar. But the flour tortillas isn’t the only twist: A flavorful drizzle of spicy Greek yogurt elevates this spin on a comfort classic.

FISH MARKETING Despite some industry innovation, Mike Buononato, senior VP of Creative Food Solutions, a foodservice consultancy in Chicago, won’t be happy until he sees more operators following suit. “I’m seeing a lack of

product development in the fish category,” he says, specifically in the fast-food fish-sandwich area. “There is absolutely a demand for fish sandwiches, but the standard offering that has really been moving the needle for the masses in the category since the 1950s is stale in terms of innovation.”

Lent offers a big bump in demand that can help test the waters for new seafood offerings, or launch a successful strategy that keeps flavor play firmly on the hook. BRENT T. FREI is a principal of the foodservice-marketing firm Frei & Associates, based in greater Chicago. btfrei@gmail.com

Buononato says that the best way to appeal to Millennials is to offer familiar, but different. “Familiar would be beer-battered cod, which has seen an uptick in menu mentions. But beer-battered haddock is nicer, and it’s the preferred species that you get in London,” he says. “The Boston area has always pushed cod, which is denser and moister with slightly more fishy flavor. Haddock is drier and flakier, which lends itself perfectly to battering and frying. So it’s a re-imagining of a classic without going too far.” Buononato offers another solution - if you can’t catch a new fish, at least grant that fish a new story. “The story accounts for about 20 percent of the product’s sale success. Ten years ago you could come up with marketing terms like ‘all natural,’ which was a B.S. term, but it had power. It was marketing,” he says. “Today, there has to be a product quality, and the stories have to validate that. What I remember from a vacation 10 years ago are the food and those around me; the taste, smell, sight, all captured in one experience. So if you can tie an emotion to it, that’s key. It’s all one degree away from normal, but that one degree can be the story.”

RISE ‘N’ SHINE Breakfast-and particularly brunch- is prime, wide-open estate for constructing and offering seafood dishes. Think fish Benedicts, scrambled egg and smoked-seafood creations, an eggy grilled-fish taco, or a.m. adaptations on shrimp and grits. Fish as the protein in any breakfast/ brunch dish says “perceived value,” which is worthy of a higher menu price.

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Camerota

Captain Dan’s Whole Belly Frying Clams

SKU# 563803

Pack/Size: 1/24 lb

From the cold and clear waters of New Brunswick, Canada, these medium sized whole belly frying clams are frozen in a newly renovated, state of the art facility. Each case of frying clams includes 6 x 4 pound pillow packs, so no broken bellies are found in the packaging process. The extended shelf life of this product takes the stress and worry out of using fresh, highly perishable substitutes. What’s more, Captain Dan’s Frying Clams are used exclusively by some of the finest seafood restaurants in New England!

Captain Dan’s Kick’in Clam Po Boy Ingredients: Drum Rock Spicy Fry Mix #547920 Captain Dan’s Frozen Whole Belly Clams #563803 Better Burger Leaf Lettuce #348119 Sliced Tomatoes Piancone Roasted Red Pepper & Garlic Dressing #258793 West Creek Whole Egg Mayonnaise #201346 Roma 8” Hoagie Rolls #329684

Instructions: 1. Prepare aioli by combining equal parts of Piancone dressing and West Creek mayonnaise. Season to taste. 2. Toast roll then dress with the prepared aioli, lettuce and tomato slices. 3. Dredge clam portions in the Drum Rock spicy fry mix and shake off the excess before frying. 4. Fry clams; arrange fried clams in prepared rolls,

garnish and serve.

SKU# 434845 Pack/Size: 20/8 oz

Town Dock 8 oz.

Pre-Portioned

Calamari

Town Dockâ&#x20AC;&#x2122;s calamari comes packaged to deliver perfect portion sizes to your customers! No prep work or maintenance needed just slack, bread, fry and you are done! The consistent eight ounce packages save time, kitchen space, guess work and labor. Each package contains 100% usable product, making plate and portion cost calculations a breeze! Make waves with this product, both in the front and the back of the house.

Spicy Mango Calamari Ingredients: Drum Rock Fis-Chic Wonder Fry Mix #76369 Town Dock 8 oz Pre-Portioned Calamari #434845 West Creek Jala-Mango Sauce #484760 Shelled IQF Edamame Beans #996927 Dole IQF Mango Cubes #241832 Roma Sesame Seeds #264721 Winchester Small Clam Box #932426 (optional)

Instructions: 1. Dredge portioned calamari in the Drum Rock fish-chicken wonder fry mix and shake off the excess before frying. 2. Fry calamari; lightly toss and coat the finished product with the West Creek jala-mango sauce. 3. Arrange coated calamari on a serving plate (or using small clam box if desired). 4. Garnish as desired with edamame beans, diced mango and sesame seeds. 5. Finish with chop sticks, etc.

7-9 ct. Whole

Head-On

SKU# 550444 Pack/Size: 6/2 kg

Prawns

These Whole Head-On Prawns are large, beautiful, and farmed raised. Hailing from Madagascar, these tigers deliver a great plate presentation. In fact, they’re show-stoppers! Get creative this upcoming year and do something different for your customers. Feature these breath-taking treats using 2018’s featured culinary trends, or try this recipe out below!

Grilled Chipotle Red Pepper Prawns Ingredients: 7-9 count Whole Head-On Prawns #550444 Roma Chipotle Roasted Red Pepper Pesto #78672 Piancone Extra Virgin Olive Oil #233303 Peak Fresh Lemons #259157

Instructions:

1. Thaw prawns; snip through shells along the middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of prawn shell intact. Devein prawns, leaving shells in place. 2. Skewer prawns twice in order to elongate them; once through the main body (the Carapace) and once through the tail section. 3. Quickly blanch the skewered prawns in “seasoned” boiling water for one minute to par-cook them. Remove and “shock” to cool rapidly in a ice water bath. 4. Drain well, wrap, chill and store refrigerated until service. 5. Coat skewered prawns with the Roma chipotle roasted red pepper pesto to taste. 6. Grill skewered prawns on an oiled grill rack over high heat, turning once, until heated and cooked through (approx. 4-6 min. total). 7. Transfer to service plate with desired accompaniments, garnish with grilled lemon segments and serve.

Vendor Spotlight:

Mar Seafood

Located in Warwick, Rhode Island, Mar Seafood is a family owned and operated business with over 30 years of experience specializing in local and sustainable shellfish. The company has expanded their product line to include mussels, mahogany clams, steamers and cockle clams, all harvested daily from their fleet of boats. When you select Mar Brand, you are choosing the highest quality, cleansed shellfish available in the market today. Mar Seafood has designed and installed the most technologically advanced wet storage facility in the industry, featuring temperature controlled chilled water that is continuously circulated and aerated. This proprietary form of handling results in a sterilized, bacteria free, sand and grit free product with an extended shelf life. The Mar Brand seal assures that each product meets the quality, dependability and service standards set forth by the family, which are detailed below:

Quality

Our shellfish are harvested from certified waters. We wash and cull each lot and keep only the most wholesome product.

Dependability

We maintain the shellfish at optimum temperature and complete the process with careful testing and packaging.

Service

We have trucks in Boston; ship to New York, Philly, and Washington nightly; and have the ability to ship throughout the country.

Learn more about Mar Seafoodâ&#x20AC;&#x2122;s story and product offerings by visiting http://www.marseafood.com

Shellfish: Delicate, Briny Treats from the Sea by Berkeley Wellness hellfish is a broad term for aquatic animals that have a shell or shell-like exoskeleton. Their flavors range from sweet to briny and their textures from “meaty” to soft and delicate. Many people who aren’t fish eaters will happily consume lobster, shrimp, or scallops. These shellfish are as distinct from one another as they are from fish with fins.

There are two general categories of edible shellfish: crustaceans and mollusks. Crabs, crayfish, lobster, and shrimp are all crustaceans, whose segmented bodies are covered with armor-like sections of thick or thin shell. Mollusks include two-shelled bivalves and one-shelled univalves. Clams, oysters, mussels, and scallops are examples of bivalves. Univalves are sea creatures such as abalone, periwinkles and other snails, conch, and whelk, all which have a single shell covering a soft body. Another class of mollusks are the cephalopods, whose pliable body consists of a beaked head, an internal shell in some species, and tentacles sprouting directly from the head. Cephalopod in fact is derived from the Greek meaning “headed foot.” Squid and octopus are the most popular edible cephalopods.

SHELLFISH: NUTRITION A healthy alternative to meat, shellfish provide high-quality protein and an array of important vitamins and minerals, as well as omega-3 fatty acids. Shellfish are naturally low in calories, but how you prepare them is key to a healthy diet. For example, a 3-ounce serving of boiled or steamed shrimp has only 85 calories. An equivalent portion of breaded, deep-fried shrimp, on the other hand, packs about 240 calories, due to the oil used in frying. In the case of clams, the calories go from about 125 for steamed to 200 for fried. Shellfish are also low in saturated fat. Some types of shellfish have moderate to high amounts of dietary cholesterol. But research now indicates that dietary cholesterol doesn’t raise your blood cholesterol levels as much as saturated fat—thus it’s less of a health risk. Many types of shellfish—crabs, scallops, mussels, clams, and lobster, among them—are actually slightly lower in cholesterol than chicken or beef.

A WORD ON SHELLFISH AND FOOD SAFETY You may be aware that eating raw shellfish such as oysters and clams from contaminated waters can make you sick. But eating raw shellfish from waters that are certified clean also carries considerable heath risks. This is because the regulation of the shellfish industry is irregular at best, and agents charged with overseeing some 10 million acres of approved shellfish beds cannot carefully monitor all of them. Of course many people happily eat raw shellfish without getting sick. However, if you decide to indulge in raw seafood, make sure to buy the shellfish only from reputable markets or aquafarms. Also ask the dealer to show you the tag certifying that the shellfish were harvested from state-approved waters. If you gather your own shellfish, you should also exercise caution. Check with local authorities about the safety of any waters where you intend to harvest.

12 Great Ways to Use…

Shrimp Fish and seafood are an important part of the Mediterranean Diet. Research shows there are many health benefits—particularly cardiovascular—from eating them at least twice a week. Shrimp, the most popular seafood in the U.S., is prized for its mild flavor, quick cooking time, and versatility. It’s also low in calories and fat. Visit your local fish market to find the most sustainable options, which include wild-caught and U.S.-farmed shrimp.

Dinner in 10 minutes! Thaw frozen shrimp in cold water and pat dry with a paper towel. Cook whole wheat angel hair pasta according to the package directions. While the pasta is cooking, saute the shrimp in extra virgin olive in a large sauté pan. Drain the pasta, add to the shrimp, and sauté for 1 minute, adding cracked black pepper and a squeeze of lemon.

Buy extra large fresh shrimp, clean and devein, and then place in a beautiful bowl along with your favorite accompaniment—cocktail sauce and/or lemon.

No need to get take-out for fabulous spring rolls. Take rice paper wrap (found at grocery stores and Asian markets), dip quickly into water and arrange flat on a work surface. Place one piece of bibb lettuce, sprigs of basil and mint, and pieces of cooked shrimp in the middle of the wrap. Roll and enjoy with your favorite dipping sauce.

Add cooked shrimp to a bed of your favorite greens and top with chopped avocado, corn, and black beans. Finish with a drizzle of olive oil and cracked pepper.

Make shrimp soup, starting with a base of seafood or chicken stock, tomatoes, a variety of herbs, and fresh or frozen shrimp. Simmer just until the shrimp are heated through.

Instead of a burger, put some shrimp and sliced vegetables on your grill. Serve in a whole grain bun or with a whole grain side such as quinoa or farro.

Go Turkish with shrimp shish-ka-bobs. Alternate shrimp and veggies (your choice) on a skewer and grill or broil. Serve with Middle Eastern specialties such as pita bread, hummus, and tabbouleh.

Travel south of the border with shrimp tacos. Take chilled or grilled shrimp, place in a hard or soft taco with shredded lettuce, tomatoes, salsa, sliced avocado, cilantro, and grated cheese.

Combine baby shrimp, equal parts Greek yogurt and mayonnaise, dill, pepper and salt, to taste, in a food processor and pulse just until mixed. Serve on whole grain crackers, pita bread or toasts, or as a filling for a sandwich.

10.

Take your inspiration from the Far East, and use a wok or skillet to quickly stir fry shrimp in sesame oil with snap peas, ginger, scallions, bell peppers (or other veggies and herbs of your choice). Serve over brown rice or noodles.

11.

Marinate shrimp in lemon, garlic, and parsley for a few hours. Grill or broil and top with red pepper flakes and cracked pepper. Serve with your favorite whole grain side.

12.

Arrange small- to medium-sized shrimp on half of a whole wheat flour tortilla. Top with grated cheese, and sliced peppers and fold in half to make a quesadilla. Heat in a skillet, flipping so both sides are heated. Serve with guacamole and a salad.

Learn more about the Mediterranean Diet and healthy food choices at www.oldwayspt.org.

12 Great Ways to Use…

Salmon Research shows that seafood is an important part of a balanced diet. Plan to eat fish or shellfish at least twice a week for maximum benefits. Salmon is a delicious and versatile choice often enjoyed as part of a Mediterranean Diet. This nutrient dense fish is low in calories and offers a healthy dose of omega-3 fatty acids that contributes to brain and heart health.

Instead of your usual burger, make a salmon burger by mixing chopped (uncooked) salmon, chopped onion, an egg, and herbs of choice. Make into patties and grill; serve on a whole grain bun.

Salmon spread is a great way to use leftover cooked salmon. Combine leftover salmon with mayonnaise, cream cheese or Greek yogurt and your favorite herbs. Serve with crackers.

Bring some excitement to a regular green salad or a Caesar salad by adding grilled salmon. After dressing with olive oil, squeeze a lemon on the salad-salmon combination.

Enjoy the classic New England 4th of July dinner— grilled salmon with freshly shelled peas. Marinate the salmon in equal amounts of soy sauce and olive oil, and then grill for your own fireworks celebration.

For a simple stove-top preparation, cover a salmon filet with equal parts of water and white wine, add onions, celery, herbs and spices of choice. Bring to a boil, then reduce to a simmer and cook for 10 minutes (until the salmon starts to flake) and serve with a dill or mustard sauce.

Pasta and salmon make healthy, quick, and delicious partners and can quickly become a family favorite. Roast lemon-marinated salmon chunks for 20 minutes and serve atop angel hair pasta, garnished with small amounts of grated cheese and parsley.

For an easy and dramatic dinner party meal, prepare salmon in foil packets. Place a salmon steak or filet in the middle of a square of parchment paper or aluminum foil. Drizzle with olive oil, then top with lemon slices and aromatic herbs. Close the packet tightly and bake in the oven at 400°F for 20 minutes.

Add a taste of fruit. Make a glaze by cooking a tablespoon or two of seedless jam and a spoonful of wine over low heat in a small saucepan until melted. Set aside. Cook the salmon filets or steaks on the grill skin side down and cook until almost done, without turning. Brush on the glaze and cook for 1 more minute.

Smoked salmon is a brunch specialty that’s delicious any day of the week. Place smoked salmon on a split bagel or whole wheat toast. Add herbed cream cheese, cucumbers, red onion and capers. Enjoy open-faced or as a sandwich.

10.

South of the Border salmon is quick and easy. Take a hard or soft taco shell and add your favorite taco ingredients (lettuce, tomatoes, cheese, peppers) along with cooked salmon. Top with guacamole and black bean salsa.

11.

Put grilled or smoked salmon on a slice of your favorite bread, add your cheese of choice, roasted peppers or tomatoes, and top with another slice of bread. Place in a panini press or cook in a hot skillet until toasted and serve with a crisp green salad.

12.

Coat a salmon filet with herbs of choice and olive oil. Place the filet, skin side down, under a pre-heated broiler and cook for approximately 7 minutes. Sprinkle with lemon juice and serve over brown rice or sautéed greens.

Learn more about the Mediterranean Diet and healthy food choices at www.oldwayspt.org.

Five Reasons to Enjoy More

SEAFOOD Deborah Plunkett, Oldways Nutrition Exchange Program Manager

It’s Great Brain Food

The DHA and EPA omega-3 fatty acids found in fish is important for brain development of growing children, and maintenance of memory and mental sharpness in older adults. Seafood is an integral component of the MIND diet which is designed to prevent loss of brain function in older adults.

It’s a Staple in Many Healthy, Convenient and Affordable Meals

All forms of seafood - fresh, frozen or canned are healthy choices. In fact, canned or pouched salmon and tuna are some of the best nutrition, and wonderfully convenient-bargains in the supermarket.

It Keeps Skin Healthy

EPA Fatty acids can help hydrate the skin, and eating fatty fish, such as salmon, can help protect cells from free radical damage, such as that caused by the sun’s ultraviolet (UV) rays.

Your Heart Will Thank You

Seafood is rich in heart-healthy omega-3 fatty acids, and is a lean source of animal protein. Eating lean protein at a meal can help sate our appetite and may help with maintaining a healthy weight. A healthy body weight is linked with a lower risk of high blood pressure, stroke and heart disease.

It Promotes Good Overall Health Fish is a natural source of vitamins such as vitamins B, D and A. B-complex vitamins contribute to a healthy nervous system, A is needed for healthy vision and D, is essential in bone development. Seafood is also a good source of minerals such as selenium, zinc, iodine and iron.

Seaweed THE NEW KALE?

THAT’S WHAT EVERYONE’S WONDERING AS DEMAND FOR THE UMAMI-RICH SUPERFOOD CONTINUES. BY AMELIA LEVIN

eaweed - or sea vegetables, as it’s perhaps better termed - is on everyone’s radar these days. But we don’t need to import this superfood. It’s cultivated, sustainably farmed and foraged right here in the U.S., along the East and West coasts and even inland at sustainable aquafarms. James Griffin, associate professor at Johnson & Wales University in Providence, Rhode Island, prefers the latter term to describe what has always been and is becoming more of a chef’s secret ingredient. Sea vegetables, as opposed to the more negatively hued term, “weed, “ seems to do a better job describing the colorful, diverse variety we have in the U.S., from dark-green kelp to nori, for sure, but also deep-purple dulse and laver, and delicate sea lettuces, among others.

CHEF’S SECRET WEAPON In Europe, sea vegetables are much more widely cultivated than in the U.S., but that has begun to change,” Griffin says. On the West Coast, foragers and farmers in the Monterey Bay area have stepped up their supplies. There has also been continued growth in domestic sea vegetables on the East Coast, and particularly in the cold waters off Maine. Health-focused consumer demand, for one, has pushed suppliers here to produce more. Vegan, vegetarian and “clean” eaters who avoid processed food, dairy and table salt have had to look for other sources of iodine. Sea vegetables happen to have the highest natural levels of iodine, along with other minerals such as calcium, magnesium, potassium and zinc, and important amino acids. As the aversion to foods laced with chemicals and preservatives grows, both consumers and chefs are turning away from Asian seaweed. That includes the prepared, imported seaweed salad sushi served in restaurants that gets its bright-green color from artificial dyes and other additives, according to Griffin. “I am critical of imported sea vegetables from Asia, because they don’t go through the same rigorous protocol as domestic ones,” he says. What drives chefs towards natural, clean sea vegetables of all types is, of course, their naturally occurring glutamic acid, which works like MSG on the palate, Griffin says. They are salty and briny, but not overly so when cooked properly, and can add a rich, savory undertone to just about any food without any fishiness. “Sea vegetables are like a secret weapon for chefs - they naturally enhance the natural flavors of many foods and bring with them a back note of the ocean,” Griffin says. “But you have to be careful not to overdo it.” Soups, broths and dashi become beautiful with sea vegetables, but avoid over-simmering them because of their delicate nature, Griffin recommends. “Sea vegetables can also be dried and crushed and sprinkled or ground into a powder to add a bump in flavor for just about anything, even desserts,” he says. “The opportunities are endless.”

OPPOSITE: Seaweed salad with shiitake mushrooms. ABOVE TOP: Easy scallops with Asian noodles and seaweed. ABOVE BOTTOM: Hanger steak nigiri with seaweed salad.

FORAGING FOR SEA VEGETABLES James Griffin, an associate professor at Johnson & Wales University, Providence, Rhode Island, does not recommend that chefs forage for their own sea vegetables unless properly trained or working with a professional. “Some shorelines have more pollution than others, so you need to know where it’s safe to eat,” Griffin says. “I knew a chef who went to pick sea lettuce, but didn’t realize that he was two miles south of a sewage treatment plant.”

ON THE MENU

John Shields has been working with domestic sea vegetables dating back to his years in Chicago, as sous chef at Charlie Trotter’s and later at Grant Achatz’s Alinea. At Smyth, the 18-month-old Chicago restaurant that Shields co-owns with wife/pastry chef Karen Urie Shields, he uses about five different types of sea vegetables shipped fresh from the West Coast. He prefers to serve ogo with abalone, because that’s what those mollusks eat, and for their equally buttery flavors. Shields also prefers ogo for its unique look and slightly crunchy, chewy mouthfeel, similar to geoduck clams when sliced fresh.

Also part of Shields’ sea vegetable repertoire is turkish towel, which he sources from a Monterey Bay abalone farmer. The flat, nubby, burgundy-hued seaweed turns green immediately when cooked, but keeps its deep-red color when pickled or preserved in vinegar. “Even with a little vinegar, it smells and tastes pure, like you’re standing by the shore and taking in the beautiful sea breezes of the Pacific When sourcing sea vegetables from others, Northwest,” he says. make sure it’s a credible farmer or forager and that the sea vegetables are clean and ready for human consumption. Once in the kitchen, Griffin recommends giving the vegetables one more wash and lightly blanching before use to further clean and remove the first layer of brininess.

ABOVE, CLOCKWISE FROM LEFT: 1. Harvesting seaweed. 2. Seaweed salad with avocado and ginger. 3. Seaweed variants (from left): dulse, wakame, kombu, arame and nori. More variants are also available.

Bladderwrack has a look, feel and taste similar to kelp, with wavy, deep, rich savory notes, especially when steeped in broth. “We get it in fresh from Monterey Bay, and use it to make amazing purees and seaweed paste that we pair with grilled butternut squash,” Shields says. “The smoke and sweetness of the grilled squash pairs perfectly with the savory flavor of the seaweed.” With dulse, Shields make a seaweed/vinegar gel, thickened with a little agar-agar that he uses like a glaze. The seaweed can also be dried out and blended into ice cream. He says that Urie Shields has steeped dulse with black raspberries for a savory tart jus paired with a sweet corn pudding. “It doesn’t taste like a mouthful of seaweed, but just makes the black raspberries taste stronger, as if their flavor was pushed forward.” Every day, Shields makes a base stock or dashi with domestically sourced kelp and purified water after soaking the seaweed overnight to soften it. Rather than blast the delicate seaweed at a hot simmer, he temperature-controls it at 140°F (60°C) for an hour. “It’s the base of every single sauce in our restaurant,” he says. The natural saltiness and even slight sweetness of the seaweed replaces the need for extra salt or flavoring.

COMMON TYPES OF DOMESTIC SEA VEGETABLES

SUSTAINABLE KELP FARMING IN MAINE

NORI: Probably the most recognized, it’s commonly used to wrap sushi, but has also found applications in snacks as a roasted, salted treat. Look for freshly foraged and sun-dried product from California’s coastline.

Education remains the secret to the growth of environmentally friendly, clean, natural and delicious sea vegetables in the U.S., according to Paul Dobbins, CEO of Ocean Approved, a Portland, Maine-based kelp farming operation and supplier. Both consumers and chefs alike are beginning to ask more questions about locally produced sea vegetables, and they’re often surprised to learn how incredibly easy it is to grow certain species, such as kelp, in a way that causes no harm to natural ecosystems but actually helps them. Kelp generates energy and nutrients from the sun that the ocean then absorbs, Dobbins says. Ocean acidification is caused by excess CO2 in the water, but kelp pulls it out during photosynthesis for use as its own food and energy supply. Maintaining the population of kelp and other seaweed in our waters, therefore, can actually help “heal” the impact pollution and climate change has had on our oceans. Depending on the operation, kelp can either be naturally forming or started from a seed in a nursery. Farmers usually either harvest naturally occurring batches or grow them using various methods. The most common is the “off bottom”

method that involves tying seedlings to lines that are anchored in the ocean floor. “Seedlings” for that kelp begin in a lab, where spores are cultivated in tubes filled with seawater and string to which they attach and begin to grow. That string - with its still-growing spores - is then wrapped around long lines that are lowered into the ocean 7 feet below the surface and marked by orange buoys. “Then, we let nature take its course, “ Dobbins says. The kelp can easily survive the winter and grows slower when there is ice, but it grows fastest in March, April and May, by about 51/2 inches a day. To harvest in the spring, a few workers simply lift the lines up and cut off the kelp that’s then put in insulated boxes and moved back to shore. Once in the ocean, there is no need for extra water or fertilizers or any

other assistance, except time. “It’s a completely zero-impact product that’s also easy to harvest,” Dobbins says. Kelp farming takes up little space in the ocean, and boats can safely pass over the farms without causing damage. Ocean Approved uses some of the kelp it harvests for drying and shaping into cubes that, like spirulina or wheatgrass powders, can be added to smoothies for an iodine-and antioxidant-rich boost without any fishy flavor. The products are being snatched up by colleges and universities, Dobbins says. Most of the kelp gets washed, blanched and frozen before shipping. As an intercellular food used to being frozen and thawed daily in the cold waters off Maine, it works well as a frozen-to-thaw vegetable.

For a duck dish, he made a tea out of the dashi with dried, aged, grated duck. The seaweed dashi has also been reduced down and made into a jelly with grilled radishes cooked on the hearth oven. This became the base for lightly poached oysters garnished with a little iced shaved radish and more of the turkish towel gel or glaze in a substitution for traditional mignonette. In San Francisco, chef/co-owner Stuart Brioza first simmers the nori in filtered water to soften it and remove some of the salt, then pickles it in a mixture of dashi, yuzu, garlic, ginger and white soy. He uses it as a savory/acidic topping for raw oysters in place of traditional mignonette. He’s also used Herrmann’s nori in a stew with pork belly and clam broth, adding the delicate seaweed closer to the end of the cooking time to add rich flavor without overcooking it. To learn more about natural, sustainable sea vegetables available in the U.S., ask your seafood supplier about aquafarms in your region potentially harvesting the umami bombs, or seek out aquariums, farmers and preservationists on either coast.

(SUGAR) KELP: Long-growing, deep-water sea vegetable loaded with umami and savoriness that will enhance the flavor profile of just about any food. When cultivated and farmed sustainably, kelp actually enhances the health of the ocean waters and surrounding ecosystem. KOMBU: A type of kelp that comes dried and is perfect for soup or broth. It can also be eaten fresh. Kombu can be pulverized into powder form and used like a spice or flavor enhancer. DULSE: A red or deep-purple in-shore leafy sea vegetable with a naturally sweet flavor that helps it pair with just about everything. It can be dried and used in sweet or savory baked goods and breads. ALARIA: This brown colored, long-growing sea vegetable is also know as wild Atlantic wakame, because it’s harvested in the wild off Maine’s East Coast. The domestic version of Japanese wakame, alaria is available in both fresh and dried forms, but more commonly dried. It can be used as flakes or ground into a powder. This sea vegetable also has a more robust texture than delicate sea lettuce, so it holds up to more aggressive cooking, such as steaming for use as a wrapper for foods or simmering in broths. LAVER: Purple or dark-green in color, this seaweed harvested wild from the Atlantic Coast has a delicate texture that makes it dissolve quickly on the palate once reconstituted from the dried form. It absorbs ingredients heartily with a mild ocean flavor, and can be used as a salad base or as a filling or stuffing for dumplings. SEA LETTUCE: A delicate, highly aromatic sea vegetable that smells almost like white truffles. Sea lettuce can be sourced fresh or dried and used to enhance broth, sauce and stock, or as a dusting over seafood and other dishes. Source: Adam Moore, consulting chef/culinary innovation strategist, Bluedog Design Group, Chicago; and James Griffin, associate professor, Johnson & Wales University, Providence, Rhode Island