A quick look at the fresh fish and seafood global market. Wild-caught species are inconsistent and more difficult to catch due to weather issues in many parts of the world. This is a great time to turn to farm-raised fish including Ora King Salmon from New Zealand, Arctic Char from Iceland, Chilean Seabass from the Southern Hemisphere, Tilapia from Costa Rica, Trout from Idaho, Bronzini from the Mediterranean, Barramundi from Singapore, and Cobia from Panama. These are great tasting alternatives and many of them are rated Green “Best Choice” or Yellow “Good Alternative” by Monterey Bay Seafood Watch for sustainability.
Keep on your radar:
Farmed Salmon market is stable but expect prices to increase going into Lenten season in February.
Wolffish will be out until early March. The Norwegian season is ongoing and new product is expected in the country by late February- early March.
Skrei Cod should be showing in Norway by the end of January to early February. Expected availability is February.
California halibut season opens in late January. Expected availability is early February.
Walleye will be previously frozen product for the next 2 months. Baring a major weather break, we do not expect fishing to start until March.
Tuna and Swordfish supply is traditionally shorter this time of year. Supply should improve with better pricing by Spring.
Black grouper will be closed for fishing in the Gulf of Mexico from mid-February to mid-March for the yearly spawn protection closure. This will put pressure on supply from all other Grouper producing areas. Expect Grouper to be available but pricing will be strong.
Channel 19 News Cleveland featured Bruce Longwith of Catanese Classic Seafood for being one of the few people in Northeast Ohio who enjoyed the freezing cold temperatures last week. Bruce spends hours in our -3 degree freezer each day maintaining the frozen fish and seafood inventory. It’s a tough job, that’s hard to fill, and we are lucky to have an optimistic, hard-working employee like Bruce. As the Arctic curse hit the East Coast last week, it was business as usual for Bruce. However, like most Clevelanders, we are going to hold off bringing out our bikinis until June.
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!
[WATCH IN HD] ChefDick Kanatzar and Chop & Swizzle Akron, team up with Drew Breece, of Catanese Classic Seafood and Chef 2 Chef Foods, to bring an oyster shucking event to Akron! Video by Origin TD Photography + Videography | www.OriginTD.com
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.