October is National Seafood Month

For the love of October! Clambake Season AND National Seafood Month… Can it get any better than this?!

Although we like to celebrate seafood all day, every day, we enjoy using this month to take a step back, and really appreciate the industry from start to finish. Our fisherman and suppliers, our employees, and our customers, thank you all! National Seafood Month also gives us an extra chance to spread awareness about sustainability and the health benefits associated with eating seafood, as well as acknowledge those who are already making a difference in the industry.

There is no better time than now to start focusing on smart seafood choices and the health benefits of eating a diet rich in seafood! While national seafood month is only recognized throughout the month of October, we hope to bring awareness to all and the benefits of making seafood a focus in your healthy lifestyle, year-round.

The latest Dietary Guidelines for Americans encourage families to eat seafood at least twice a week for its heart and weight benefits. The guidelines also highlight the importance for pregnant and breastfeeding women to eat more seafood to improve the health of babies.  While most Americans eat a substantial amount of proteins, seafood is consumed far too little at nearly half of the recommended amount.

Fish is low in total fat, high in protein, and rich in vitamins and minerals, like selenium, vitamin D, omega-3 fatty acids, and B vitamins.  Not only is seafood healthy, but preparing it is quick and easy! Most seafood can be prepared in just 15 minutes or less.

How does seafood, specifically omega-3’s better your health? Some of the top benefits on the list include cutting risk of a heart attack, improving long term eyesight, enhancing brain power and extending life span, as well as multiple benefits for pregnant women and their babies’ development.

Truly, the list is endless, but we will leave that to the professionals to explain.

Below are a couple of articles that find beneficial, as well as interesting regarding the benefits of eating a diet rich in seafood and Omega-3’s.

 

Maybe you want to increase your seafood consumption, but often struggle on how to do so? We often refer to the USDA’s list of 10 Tips to Get Seafood on Your Plate.

So, what is our biggest piece of advice? Take advantage of National Seafood Month and use this as an opportunity to try new things and eat healthier while doing so! Know that Classic Seafood is here to help with anything that you may need- whether it being the trusted source for purchasing seafood or providing any health facts, sustainability information or cooking details.

“It’s Clambake Season, and Cleveland is Ready as Usual”

It’s Clambake Season, and Cleveland is Ready as Usual
By Douglas Trattner

“I don’t think any other part of the country has a fall clambake season like ours,” says Bill Gullo, director of purchasing at Catanese Classic Seafood in the Flats. “I had a clam supplier tell me a couple years back that more clams were being shipped to Northeast Ohio during September and October than the rest of the country combined. I would think that that was still true today.”

It’s clear that Cleveland loves its clambakes. What’s less clear is why and how the typically New England feast became so entrenched in our regional foodways.

Some draw a straight line back to the well-heeled industrialists of the early 20th century who summered in Northeast Ohio, often hosting elaborate feasts with fresh seafood shipped directly from the East Coast. For decades, clambakes have served as the ideal vehicle for political fundraisers, a delicious way to replenish the campaign coffers on the backs of bivalves. Gullo, who’s been in the local fish business for 40 years, posits that the practice was promoted by retailers like him who were tasked with selling fish. Regardless how it began, the “Cleveland Clambake” is a beloved fall tradition.

While clams aren’t considered a seasonal food product as they are generally available year-round, there are other factors that make autumn ideal for bakes. Customary accompaniments like sweet corn and potatoes are seasonal, with their harvests lining up with the events. Those thick and creamy chowders are well suited to sweater weather. And the act of wrangling a giant steamer pot over a roaring propane burner is made bearable by the cooler temps.

A traditional Cleveland clambake consists of a cup of chowder, a dozen clams, half a chicken, an ear of corn, one sweet or regular potato, coleslaw and rolls, but deviations abound. Some folks like to toss in links of kielbasa or andouille sausage, others opt to sub out the chicken for crab legs or whole lobster, and pretty much every single clam lover can easily devour an extra dozen or two of those briny bivalves.

“That’s what makes the Cleveland clambake so unique,” notes Gullo. “You talk to 10 different people, you’ll get 10 different bakes.”

Seafood retailers like Catanese Classic (1600 Merwin Ave., 216-696-0080) and Euclid Fish (7839 Enterprise Dr., Mentor, 440-951-6448) offer effortless just-add-water clambake kits, steamer pots pre-loaded with all the ingredients. For big boils, it’s wise to rent, borrow or buy a propane-powered burner. DIYers simply can purchase the components themselves, layer them into a large pot with a steamer insert, and cook it inside or out.

It’s prudent to cook the chicken separately so you don’t wind up with overcooked seafood or under-cooked chicken. And for heaven’s sake, don’t overlook the broth, that flavorful elixir that forms below, which is delicious on its own or when used as a base for a future chowder or bisque

Over the years, what customarily existed as a backyard affair has been co-opted by shrewd restaurant operators, who understand that most home cooks prefer to leave the messy business to the pros. These days, you can hardly stumble into a bar, bistro or VFW hall without seeing an announcement for a clambake. Here are a few upcoming bakes that caught our attention.

Click HERE to continue reading

Clambake Season is Here!

Hosting a clambake can cause even the best chefs, event planners, and caterers to break a sweat. Never fear, we have everything you need to keep this Cleveland tradition alive and well (and promise the only sweat you’ll break will be from running between the party and the keg).

Step 1: Who’s Coming?
One of the most crucial steps in planning a clambake is to take an inventory on the number of guests attending your bake and the size of their appetites. From there, decide if you want to order complete bakes, just clams, or an assortment of clams and specialty items for your guests. Clams can be ordered washed and bagged by the dozen or in larger quantities. We offer steamer and burner rentals; however, we DO NOT rent propane burners.

A complete bake includes (per person):
• 1 dozen middleneck clams
• 1/2 chicken
• sweet potato
• coleslaw
• roll and butter
• extra butter for clams
• paper products and utensils

 

Create your ideal clambake with any of the fish and seafood items from our retail market. Some popular additions to a clambake include:
• king crab legs
• live lobsters or frozen lobster tails
• shell-on shrimp
• mussels
• oysters
• clam chowder
• lobster bisque
• snow crab clusters

Step 2: Call in Your Order
A week ahead of your clambake, give us a call at 216-696-0080 to place your order. This lead time gives us the opportunity to help customers with pricing, order quantities, equipment, and specialty items for your bake. We are more than happy to answer questions and set you up with the right equipment over the phone.

Step 3: Pick Up Your Clambake
Pick up your clambake and equipment from our retail market located at 1600 Merwin Ave. Cleveland, OH 44113. Please note that we do not rent propane and tanks. When you pick up your clambake make sure to grab a “Catanese Classic Seafood Clambake Instructions” or download our PDF version here.

Step 4: The Clam Before the Storm
Pick a shielded, wind-free spot to set up your steamer, fire up the propane and get cookin’. Do not use an open fire or charcoal to heat your steamer. Remember to follow the detailed instruction guide above. Most importantly, clambakes have survived as a tradition in Northeast Ohio because they gather people for good food and a good time. Relax and enjoy the beautiful fall season in Ohio.

Looking for a caterer? We recommend Chefs For Hire 216-692-6488 or Nova Catering 216-832-4361.

Crab Rangoon Super Bowl Dip

Crab Rangoon Dip with toasted Wonton or Pita Chips.

A dip so simple it can be executed without sacrificing any of the game, commercials, or Justin Timberlake.

Ingredients:

  • 8oz cream cheese softened
  • 8oz lump crab meat (drained)
  • 6oz imitation, shredded crab meat
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 ½ cup shredded Monterey Jack Cheese
  • ¼ cup Parmesan Cheese
  • 1 TBSP Soy Sauce
  • 1 TBSP Lemon Juice
  • 1 clove garlic crushed
  • 2 tsp Black Pepper
  • 1 tsp salt
  • 1/3 cup chopped green onion

Pre-heat oven to 350 degrees.  Combine all ingredients in large bowl, setting aside ½ cup of the shredded Monterey Jack cheese for the topping.  Spray a casserole dish with cooking spray and fill with dip fillings.  Top the dip with the remaining cheese. Bake at 350 degrees for 25 minutes, or until cheese gets bubbly.  Remove from oven and let cool, garnish with green onion.

Bizarre Foods With Andrew Zimmern Features Catanese Classic Seafood

perchCleveland: 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