The Feast of the Seven Fishes dinner on Christmas Eve has been an Italian tradition for hundreds of years. It is traditionally a lengthy dinner with at least seven fish courses, sometimes as many as twelve depending upon the family. The fish that are included and how they are prepared depend upon the long standing traditions of the family. At Verlasso, our celebration is easy to agree on, so we decided to put our spin on this tradition and have a “Feast of the Seven Salmons”!
How did we choose our recipes? The recipes were chosen to highlight the best qualities in the salmon for each course. Each one building off of a holiday theme, they can work well as a stand alone recipe or can be made all together. The holiday dip is the perfect ready in-an-instant holiday appetizer. The cedar planked Verlasso salmon lasagna could be made for any weekend dinner! We loved the citrus cured salmon as it is a make ahead recipe that keeps in the refrigerator for several days! When served course by course, this meal builds beautifully, adding different flavors and textures to the traditional feast.
At this time of year it is important to celebrate, but also important to think about how to be the most sustainable you can be during this somewhat glutinous time. Here are a few of our tips to make the meal and the holiday the best it can be!
When it comes to the Feast of the Seven salmon dinner table, there are a number of easy things we can do to cook more sustainably. The first is to look for ingredients that are sustainably raised. When it comes to fish and seafood, for example, the seafood counter at the grocery store can seem awash with confusion. But there is a free downloadable application on your phone that can tell you exactly what is considered sustainable seafood and what is not. This is from Monterey Bay Aquarium Seafood Watch. Just type in the seafood you are thinking of buying and the country it comes from and it will instantly tell you if it is good to buy. Always buy fish rated Yellow or Green. Take Verlasso salmon, for example. It is the first farmed salmon to receive a good buy alternative rating from Seafood Watch. Look for the gill tag on the fish or fillet. Or ask! The most important thing you can do is to ask where your food comes from and to be an educated buyer. You may not realize it, but by simply placing fish on your holiday table, you can save numerous resources. Sustainably farmed fish is the least resource intense animal protein on the planet! In fact, Verlasso salmon only use 1 pound of feed and 1 gallon of water to raise vs the standing rib roast you might be thinking of serving which takes nearly 13 pounds of feed and 2,500 gallons of water.
Here are our other tips for making your feast or holiday party more environmentally friendly!
- Simply use plate ware instead of disposables.
If you have to use disposable paper, use something that comes from renewable resources, like bamboo utensils.
- Shop for locally sourced ingredients in bulk packages to reduce packaging waste.
- Minimize trips in the car by planning a list ahead of time so that you can shop for nonperishables at the beginning of the season and perishables as the occasions get closer!
- For wrapping gifts, find reusable materials or gift bags.
Between all of the extra holiday driving, cooking and even gift wrapping that gets thrown away. It can be overwhelming at times to think with a sustainable mind! In fact, 25% more trash is generated in November and December than any other time of the year. On average, every American family wraps three gifts. If we all used some type of reusable material, we could save nearly enough paper to cover 45,000 football fields. A reusable gift bag can be a great solution.
The holidays often feel stressful and overwhelming. With a little early planning and the introduction of new family traditions, you can give a gift to mother earth along with the nourishing gifts that you give your family and friends.
By: Verlasso Salmon
November 28, 2017
To read the full article and download recipes follow the link below!
Media Credit: Origin TD Photography + Videography
Chef Dick Kanatzar and Chop & Swizzle in Akron, Ohio serve up some oyster knowledge with our Sales Team member, Drew Breece.
On April 22nd, 2015 the Camanchaca Hatchery in Petrohue, Chile suffered the effects of a natural disaster: the eruption of the Calbuco Volcano. Since then, they’ve been hard at work rebuilding this state-of-the-art facility and making it even better than it was before. See their extraordinary story of determination and community as they rebuild their salmon and trout hatchery.
Catanese Classic Seafood supports fisheries that demonstrate responsible stewardship of their representative species. We support aquaculture suppliers and wild species fishermen that engage in environmentally sound practices regarding their farming and fishing methods.
Cleveland: Pighead and Perch
Andrew Zimmern makes some unexpected taste discoveries in Cleveland. From beef souse to popcorn shoots grown in the dark to a whole pig head served on a platter, Andrew finds out that Cleveland’s food is full of surprises.
Original Airdate | Monday, December 02, 2013
Watch the excerpt here
By JAY MILLER, Crain’s Cleveland Business
Originally Published: February 18, 2013 4:30 AM Modified: February 19, 2013 4:09 PM
The bustling restaurant trade in Northeast Ohio is prompting a big expansion by the operator of Catanese Classic Seafood in Cleveland’s Flats. The food service distributor to the region’s upscale restaurants is embarking on a $1.3 million project that includes an upgrade of its riverfront fish processing facility and the purchase and renovation of a building across the street from its existing headquarters. A major impetus behind Catanese’s growth is the company’s plan to grow its fish processing business sixfold. The plan also includes growth for ancillary food service supply businesses.
Last year, Catanese began buying the catch of Lake Erie commercial fisheries that would dock at the plant on the Cuyahoga River. Company co-owner and vice president John Catanese said the company processed 100,000 pounds of lake fish this past fishing season, but he expects that figure to grow to 600,000 pounds a year once the expansion is completed.
“We are so fortunate we have such wonderful chefs here (in Northeast Ohio)” Mr. Catanese said. “As they grow, we grow.”
Marlin Investment Group LLC is co-owned by John Catanese and his brother, James, who is president. In addition to the seafood operation, they run two restaurant-related businesses called Chef Cube and Chef2Chef Foods, which import cheeses, spices, oils and products for bakers. The company also sells many of its products at three stands in the West Side Market — The Cheese Shop, Urban Herbs and Catanese Classic Seafoods.
John Catanese estimated sales for the three businesses totaled about $20 million last year. The expansion includes the purchase and renovation of a building at 1615 Merwin Ave. in the Flats and an expansion of the current headquarters at 1600 Merwin. The new building will house Chef Cube and Chef2Chef Foods.
County property records indicate Marlin Investment paid the Geist Living Trust $155,000 for the building at 1615 Merwin. The brothers opened Catanese Classic Seafood with one other employee in 2004 on Crayton Avenue on Cleveland’s East Side. The business expanded to the Flats in 2008 when the Cataneses acquired the building and assets of bankrupt State Fish Inc. for more than $1.4 million.
Included in the purchase was the 24,000-square-foot building at 1600 Merwin, where a three-story freezer and the fish processing plant are located. That purchase also brought a retail clambake business and a retail shop out front of the wholesaling operation. John Catanese said the company has about 60 employees; the expansion is expected to create 30 jobs.
The brothers have been in the seafood business since their high school days. Their father, Dominick, founded Waterfront Seafoods Inc. in 1982 and the family operated that business for nearly two decades. John Catanese said the brothers sold that business and went into the fish importing business in south Florida before starting the current business in 2004.
While a sixfold increase in processing sounds ambitious, it isn’t overly so. The commercial lake catch is primarily walleye and yellow perch. According to the Lake Erie Committee, a U.S.-Canadian agency comprised of state and provincial fishery managers, the allowable yellow perch catch in Lake Erie in 2012 was 13.6 million pounds, up from 12.6 million pounds in 2011. The walleye allocation, measured in number of fish, grew to 3.5 million in 2012 from 2.9 million in 2011.
The company’s expansion is getting some assistance from local governments. Cuyahoga County is providing a $450,000 loan for the $1.3 million project. According to county documents the loan carries a 2% interest rate and a 15-year term. The city of Cleveland is chipping in a $90,000 loan. The company has pledged to the county that the expansion will create 30 jobs. John Catanese said the growth will continue. He envisions, for example, getting back into the business of importing fish for other distributors.
“I don’t think we’ll ever be finished,” he said. “It’s exciting growing and this industry is a lot of fun.”