27.02.2012 | Author: Ombl4dom

Way back in your college days in Boston there was an incredible little fish market on Hanover street, three blocks away from your apartment. You never knew just how much you could love eating seafood until your girlfriend started making easy fish recipes with fish from this place. The easy recipes became more ambitious and the range of seafood more diverse. Following the two of you (now married) gone to live in a small town near Lincoln Nebraska, the nightlife and also the Red Sox games at Fenway werent the only thing you missed; you missed the seafood. There are a couple of large grocery stores close to you, more if you drive right into Lincoln, obviously, and they all possess a choice of seafood but youve yet to locate anything remotely much like that little place on Hanover Street. The selection where you reside is poor and what fish theres simply doesnt compare. Your neighbor from in the future grew up in Rockport and that he says it is the freshness basically. With regards to seafood, freshness is everything. He confessed for you a few days ago that when hes wanting fresh seafood nowadays he uses an online seafood store that he discovered.

## I did not know I could buy fish online. Sounds crazy to me. Could it be really safe?

It is not only safe, it is a thriving business. With the internet, the sophistication of ecommerce these days, and the use of couriers, you will get great prices on the broad selection of fish and seafood and get it delivered right to you. It couldnt be easier.

## Just how fresh is it though? I mean getting fish by mail makes me nervous.

Well, obviously, whenever you buy fish online it is not sent by regular post; it is sent by way of a courier like FedEx or UPS. Your order is especially packed and sent to you utilising following day service. When it comes to freshness, if you discover a great site, you can be certain to obtain fish three times fresher than virtually any supermarket and most likely fresher than most seafood stores.

## I do not understand, how can a FedExed bit of fish possibly be fresher compared to fish in most fish markets?

When it comes to online seafood sites its all about the retail chain. The number of people actually handle the fish between the time it comes out from the sea and also the time it lands on your plate? A good online seafood store can circumvent many of the middle men. Currently, with a few sites, you are able to have your order actually packed included and shipped to you in the morning. Many fish markets may have middlemen and brokers between them and also the ocean.

## And also the selection is nice?

The choice is going to have seasonal aspects to it of course, but, yes, it really is good. All types of fish and seafood is readily available. Anything from sushi quality tuna to mussels to reside Alaskan king crabs. Just when was the last time you saw all that at a seafood store?

If you are really missing great seafood and wish to treat yourself, why not use the internet and Google Online Seafood Shop or Buy Fish Online and find out what comes up? Just be sure that you simply choose a site that ships for you directly from the ship rather than a warehouse someplace. It will likely be like having that little shop on Hanover street delivering right to you.

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boston Seafood, seafood

Chef Thomas Dritsas Named Vice President, Corporate Executive Chef and Bill Martens Named Vice President, Development & Construction for Award-Winning Del Frisco’s Restaurant Group

DALLAS, June 1, 2011 /PRNewswire/ — Mark S. Mednansky, Chief Executive Officer of Del Frisco’s Restaurant Group, is pleased to announce key promotions of two Del Frisco’s team members to newly created executive positions in support of the continued growth of Del Frisco’s Restaurant Group.

Chef Thomas Dritsas has been appointed to the position of Vice President, Corporate Executive Chef, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Bill Martens has been named Vice President, Development & Construction, supervising all aspects of new store development and asset management for Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses. Both Dritsas and Martens bring years of experience and expertise to their new roles.

“We rely heavily on Chef Thomas to insure that each item on our menus communicates our commitment to excellence,” said Mark S. Mednansky, CEO of Del Frisco’s Restaurant Group. “He continues to impress us and our guests around the country with his talent and creativity and we are very pleased to announce this well-deserved promotion.”

Chef Dritsas, who graduated from the Culinary Institute of America in 1993 with an AOS degree in Culinary Arts, joined Sullivan’s Steakhouse in 1999, where he served as Executive Chef of the Raleigh location. It was not long before the company recognized his talent and hard work, and began utilizing his unique skill set in various projects across the country, including overseeing all new store openings. Since October of 2003, Chef Dritsas has served as corporate executive chef for the Del Frisco’s Restaurant Group, overseeing the day-to-day culinary operations for all Del Frisco’s Double Eagle Steakhouses and Sullivan’s Steakhouses.

Bill Martens has served as Director of Development for the Del Frisco’s Restaurant Group since May 2008, overseeing all facets of new store development and asset management for all dining concepts. His management responsibilities include market planning, site acquisition, construction, property management and lease administration. Martens’ contributions are well illustrated by the most recent Del Frisco’s Double Eagle Steakhouse, Del Frisco’s Boston, which debuted in April 2011. Del Frisco’s Boston opened with much success at the new Liberty Wharf project, steps away from the Seaport World Trade Center, boasting 13,000 square feet of magnificent harbor and downtown views.

“Bill was instrumental in managing the site acquisition for the beautiful new Del Frisco’s Boston,” noted Del Frisco’s CEO Mednansky. “The care he took in finding the perfect waterfront location and then maximizing the impact of the incredible views from that location are just two of the many impressive examples of why he is such a valued asset of our company, and so deserving of this promotion.”

Prior to joining Del Frisco’s Restaurant Group, Martens served as vice president, portfolio management for Lone Star Funds/Hudson Advisors, LLC, where he managed concept development, real estate, construction, and franchising for the restaurant company.

About Del Frisco’s Double Eagle Steak House

No one does steak like Del Frisco’s Double Eagle Steak House. An American culinary institution, Del Frisco’s serves up flawless chef-driven cuisine that’s bold and delicious, an extensive award-winning wine list and a level of service that reminds guests that they’re the boss. Offering prime steak, fresh-off-the-boat seafood and genuine hospitality, Del Frisco’s is an exceptionally charming steak house, unparalleled in any city.

Del Frisco’s Double Eagle Steak House has been recognized nationally and has received the DiRoNA Award for Distinguished Restaurants of North America; Nation’s Restaurant News Fine Dining Hall of Fame; Restaurants and Institutions’ Ivy Award; and the Wine Spectator Best of Award of Excellence for its extensive wine list.

About Sullivan’s Steakhouse

Sullivan’s Steakhouse, founded in 1996, is a gem of a neighborhood restaurant. Known for its cuts of steak, Sullivan’s is equally well-known for its fresh seafood, delectable side dishes, mouth-watering desserts and award-winning wine list. With a vibe that evokes Prohibition-era America, Sullivan’s provides a top venue for a complete night out on the town – with food, drinks, and entertainment under one roof. Each Sullivan’s features live jazz in the bar area nightly, delicious artisan cocktails, wine and food, and select Sullivan’s – currently, Dallas, Houston, and Baton Rouge — offer a unique venue for live bands and dancing called “Ringside at Sullivan’s.”

Sullivan’s Steakhouse is the sister restaurant to the renowned Del Frisco’s Double Eagle Steakhouse – born in New Orleans and raised in Dallas – both owned by Del Frisco’s Restaurant Group of Southlake, Texas. There are 20 Sullivan’s Steakhouses across the country, creating a seamless dining experience for savvy business travelers who regularly entertain away from home. Sullivan’s retains its Texas roots, offering true Southern hospitality at each and every location.

MEDIA CONTACT: Julie Jarratt or Casey Shaughnessy
Glodow Nead Communications
(415) 394-6500 Casey@glodownead.com

SOURCE Del Frisco’s Restaurant Group

boston Seafood, fresh seafood, Industry Press Release

Report Highlights: In March 2011, FAS Russia Agricultural Assistant attended the International Boston Seafood Show (IBSS) with about 20 Russian fish and seafood buyers. The main objective was to acquaint representatives with a large variety of fish and seafood products available from the United States and develop firm partnerships with potential U.S. suppliers. As a result of the mission, sales may reach $10 million in a variety of fish and seafood.
Marina Muran
Deanna M.J. Ayala
EXPORT PROMOTION PROGRAMS
Export Accomplishments – Other
Boston Seafood Show Reels In 10 Million Dollars In Sales to Russia
Moscow ATO
Russian Federation
RSATO1107
4/25/2011
Public
Voluntary
General Information: In March 2011, FAS Russia Agricultural Specialist attended the International Boston Seafood Show (IBSS) with about 20 Russian fish and seafood importers and distributors. The main objective was to acquaint Russian business representatives with the quality and range of fish and seafood products available from the United States and to support and assist Russian companies during the International Boston Seafood Show so that they could develop firm partnerships with potential U.S. suppliers. The Office of Agricultural Affairs (OAA) in Moscow sent the Senior Agricultural Assistant, who is our expert in the fisheries sector, with the delegation who walked the team through the show, helping Russian delegates find exhibitors selling their targeted products, and facilitating communication between the two sides. The OAA specialist also helped delegates arrange meetings with the American exporters. The Russian importers were particularly interested in frozen salmon roe, frozen hake, black cod, lobster, scallops, mussels and oysters. The USA Fish and Shellfish Buyers Mission 2011 was organized and coordinated by Food Export USA – Northeast, a Cooperator organization partially funded by USDA. Buyers’ Missions afford U.S. suppliers the opportunity to meet one-on-one with pre-qualified international buyers interested in their products to generate export sales. One of the leading Russian fish and seafood importers “Aquaculture LLC,” was sponsored by the U.S. Food Export Council under the Buyers’ Mission Program. Aquaculture LLC’s representative was invited to participate in the 2011 Buyers Mission Program consisting of pre-scheduled matchmaker meetings. On March 19, 2011, he participated in one-on-one matchmaking meetings with U.S. seafood suppliers. Other participants included international seafood buyers from France, China, Korea and Thailand. “Aquaculture LLC“ is the largest Russian importer of fresh lobster and scallops. The American company, East Coast Seafood, has granted “Aquaculture LLC.” the exclusive right to distribute their products in Russia. The participant also was looking to expand his sales in Russia with live lobster, frozen scallops, live mussels, fresh scallops, fresh monkfish, fresh skate, and was looking for U.S. suppliers of oysters. According to the Russian importer, his company currently purchases about $3 million worth of high value seafood from the United States. The importer was interested in purchasing trial shipments of oysters for $200,000. “Aquaculture LLC’s” total imports of seafood from the U.S. may reach $4 million by the end of CY 2011. In addition, Russian buyers of salmon and salmon roe were able to make preliminary arrangements to negotiate the purchase of 800 MT of salmon roe from Alaska and Washington states. The Russian buyers also mentioned that the show was extremely interesting in terms of examining how existing trends in the U.S. seafood market could be applied to the market in Russia. Projected sales of frozen salmon roe total $5 million. For the period January –December 2010, total fish and seafood exports from the United States hit a record $51.6 million, an 88 percent increase over 2009. Exports of frozen roe and livers in 2010 demonstrated remarkable growth and at an estimated $21.5 million represent almost a 500 percent increase over 2009. The rapid increase is attributed to poor domestic catch of salmon and strong demand for salmon roe and salmon in general. The largest increases were in live crustaceans and mollusks, with the import value increasing from $1.4 million in 2009 to over 4.4 million in 2010. According to Rosstat, retail prices for fish and seafood in Russia increased 4.8% in 2010. The outlook for 2011-2012 suggests
higher demand for fish and an increase in per capita consumption, both in lower-priced segments such as herring, hake, and perch, and in more expensive fish and processed products. Higher imports of chilled fish and ready to eat products are due to changes in eating habits, increased consumer demand, and economic recovery. Current annual per capita fish and seafood consumption is estimated at 15 kilograms. By attending the show, Russian seafood importers also had the opportunity to view the breadth and scope of seafood products preferred by American consumers and to check on new product lines. Though some fish and seafood products, such as monkfish, dogfish scallops and lobsters are relatively new to the Russian market. Aleksandr Ivanov, who represented the Russian National Restaurant Association, stated that these products may have good potential on the Russian market. During the meeting with Colleen Coyne, Seafood Program Manager of the U.S. North East Export Council, Mr. Ivanov highlighted the importance of choosing the right marketing strategy for new products, such as conducting chef seminars or degustation (tasting) and some education programs about how to deal with the new product. He also would like to offer the National Restaurant Association (NRA) premises in Russia for seminars for chefs and tastings, if the Northeast Council agrees to send professionals to Russia. He also mentioned that a chef presentation during the PIR show (Hospitality Industry Show) scheduled for September 27-30, 2011 would be an excellent venue to promote higher priced U.S fish and seafood. A number of U.S. suppliers expressed their interest in expanding their sales to the Russian market. Several opportunities for promotional activities in Russia, including an event at the U.S. Ambassador’s residence, and chef demonstration during PIR exhibition were discussed. As a result, it may bring in an additional $4-6 million in sales of U.S seafood. The U.S supplier is looking into an opportunity to promote its products at the Ambassador’s residence likely with a combination of other U.S. products, such as wine.

http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Boston%20Seafood%20Show%20Reels%20In%2010%20Million%20Dollars%20In%20Sales%20to%20Russia%20_Moscow%20ATO_Russian%20Federation_4-25-2011.pdf

boston Seafood, fresh seafood, frozen seafood, Industry Press Release

White croaker (Genyonemus lineatus) is a species of croaker occurring in the Eastern Pacific. White croakers have been taken from Magdalena Bay, Baja California, to Vancouver Island, British Columbia, but are not abundant north of San Francisco. White croakers swim in loose schools at or near the bottom of sandy areas. Sometimes they aggregate in the surf zone or in shallow bays and lagoons. Most of the time they are found in offshore areas at depths of 3 to 30 meters (10 to 100 feet). On rare occasions they are fairly abundant at depths as great as 200 meters (600 feet).

The white croaker is the only species of in the genus Genyonemus. Other common names for the fish include Pasadena trout, tommy croaker, and little bass.
Contents

1 Description
2 Fishing information
3 Cuisine

[edit] Description
Genyonemus lineatus mspc103.gif

The body of the white croaker is elongate and somewhat compressed. The head is oblong and bluntly rounded, with a mouth that is somewhat underneath the head. The color is incandescent brownish to yellowish on the back becoming silvery below. The fins are yellow to white. The white croaker is one of five California croakers that have mouths located under their heads (subterminal). They can be distinguished from the California corbina and yellowfin croaker by the absence of a single fleshy projection, or barbel, at the tip of the lower jaw. The 12 to 15 spines in the first dorsal fin serve to distinguish white croakers from all the other croakers with sub-terminal mouths, since none of these has more than 11 spines in this fin.

White croakers eat a variety of fishes, squid, shrimp, octopus, worms, small crabs, clams and other items, either living or dead. While the ages of white croakers have not been determined conclusively, it is thought that some live as long as 15 or more years. Some spawn for the first time when they are between 2 and 3 years old. At this age they are only 12 to 15 cm (5 to 6 inches) long and weigh less than 45 grams (0.10 pound). Also have barbels on the lower lip. The largest recorded specimen was 41.4 cm (16.3 inches), no weight recorded; however, a 36.8 cm (14.5 in) white croaker weighed 640 grams (1 lb 6½ oz).
Fishing information

These fish can be caught on almost any kind of animal bait that is fished from piers or jetties in sandy or sandy mud areas. In fact, they are so easily hooked that most anglers consider them a nuisance of the worst sort. If a person desires to fish specifically for white croakers a tough, difficult-to-steal bait, such as squid, is recommended. When hooked, they put up little or no fight. Fishing and catching is good throughout the year.
Cuisine

White croaker meat has been used as a co-ingredient in creating Crab stick.
source

boston Seafood

by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

boston Seafood, fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, sustainable seafood, Types of Seafood, wholesale seafood suppliers

South County favorite showcases fresh, local ingredients and family-friendly offerings
FOR IMMEDIATE RELEASE
PRLog (Press Release) – Jun 08, 2011 – NARRAGANSETT, RI – June 7, 2011 – Red Stripe Narragansett, a popular South County neighborhood dinning destination, kicks off the summer with a new seasonal menu boasting family-friendly fare with an emphasis on fresh, local ingredients.

“We are thrilled that the summer season is finally upon us,” said Mike Gillooly, Red Stripe Narragansett’s new General Manager. “We’ve put a lot of time and care into our new summer menu offering a selection of excellent choices for the whole family including some of the best seafood Rhode Island has to offer.” Gillooly and head Chef Steve Grandolfi previously worked together at another Narragansett mainstay, The Mews.

Catering to area residents and tourists, the new menu showcases offerings including a wide variety of burgers, sandwiches and pizzas as well as South County seasonal favorites such as Rhode Island Stuffies, Point Judith Calamari, a traditional New England Lobster Roll, fresh Grilled Tuna with a tropical salsa, and a Cajun Clam Roll. Also on the menu are best sellers from its East Side location, such as the award winning Mussel recipes, Red Stripe Grilled Cheese & Roasted Tomato soup and the Everything but the Kitchen Sink Salad.

Red Stripe Narragansett serves lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m., and Friday and Saturday from 11 a.m. to 11 p.m. For more information, please call 401.792.3200, or visit www.redstriperestaurants.com/Narragansett.

About Red Stripe Narragansett
Red Stripe Narragansett, located at 91 Point Judith Road, is a popular neighborhood brasserie and South County dining destination. Beachgoers and South County residents alike will enjoy alfresco dining and a new menu boasting fresh, local ingredients and family-friendly menu offering such as burgers, seafood, South County favorites, and best sellers from our award-wining East side location. Lunch and dinner served daily. For more information, call 401.792.3200 or visit www.redstriperestaurants.com/narragansett

Founded in 1986 and recognized as a leading marketing and public relations agency in Boston, CM Communications is a full-service marketing agency providing marketing consulting services to clients in a variety of industries.

boston Seafood, fresh seafood, frozen seafood, Industry Press Release, Types of Seafood