Michelin-starred Chef, Martin Wishart and business partner, acclaimed Head Chef, Paul Tamburrini are set to open a brand new Edinburgh brasserie, The Honours, on 7th July 2011, just in time for the popular Edinburgh Festival in August.

FOR IMMEDIATE RELEASE
PRLog (Press Release) – May 30, 2011 – In a move long-awaited by the Edinburgh restaurant scene and beyond, Martin Wishart has today announced the concept and opening date for his new brasserie in partnership with head chef, Paul Tamburrini. Due to open on Thursday 7 July, the new Edinburgh city centre eatery on North Castle Street will be named The Honours.

The name makes reference to Scottish history, when Sir Walter Scott – who lived with his family at 39 North Castle Street for many years – famously uncovered the Scottish Crown Jewels, hidden within Edinburgh Castle, also known as ‘The Honours of Scotland’.

The name also draws influence from a rare 18th century book, “The Honours of the Table” or “Rules for Behaviour During Meals for the Use of Young People”. In this celebrated volume, the author, Rev Dr John Trusler, advised the youth of the day on correct table etiquette, exclaiming that: “To do the honours of a table gracefully, is one of the out-lines of a well-bred man…”.

Details of the menu are yet to be revealed, but Wishart confirmed that the style of dining will be very much brasserie and not fine dining, with prices to reflect.

Martin Wishart said of the new project: “To date this has to be the most exciting business venture that I have been associated with. Edinburgh is where I am from and I am delighted to be opening a contemporary brasserie in the New Town, in interpretation of the Parisian classic – a restaurant where traditional French cuisine meets the flavours of the Scottish market. The seasonal menu created by my business partner, chef Paul Tamburrini, and myself highlights the quality of fine ingredients served in a casual setting. The front of house will be overseen by Steven Spear, a trusted and long standing senior manager of Martin Wishart Ltd.

”Paul and I have spent a great deal of time researching the ambience, design and style of the restaurant, including visits to successful restaurants around the world we respect and aspire to.”

During their research the team visited restaurants such as Daniel Boulud’s acclaimed New York eateries and Wolfgang Puck’s latest CUT restaurant in Singapore, a visit that prompted the purchase of a Josper Grill, the charcoal burner said to be the ultimate way to cook a steak.

Tamburrini has known Wishart for over 12 years, since meeting in the kitchen of Edinburgh’s Balmoral Hotel in 1998. His extensive experience includes some of the UK’s most renowned one-Michelin Star restaurants such as Marco Pierre White’s L’Escargot Restaurant London, Airds Hotel in Argyll as well as Martin Wishart’s fine dining restaurant in Leith, Edinburgh. Paul has also worked in some of the west of Scotland’s best loved venues – The Turnberry Resort, Ayrshire, Rogano in Glasgow and Cameron House Hotel on Loch Lomond. His most recent role was executive chef at One Devonshire Gardens in Glasgow, relaunching the restaurant in 2006 under the new management of Hotel Du Vin to create a multi-award winning, critically acclaimed fine dining restaurant.

Paul Tamburrini said: “Working with Martin and Steven again is giving me the opportunity to create a menu which draws on the wonderful artisan producers we have been using for many years, and to source and support newly developing suppliers such as St. Bride’s Farm in Strathaven who rear free-range poultry, and share our passion for excellence. Organic vegetables will be purchased from Phantasy Farm in East Lothian and Royal Warrant holders Donald Russell will supply the amazing Scottish beef that features prominently on our Josper grill menu. Our lobsters will come from David Grubb’s fishing boat ‘Gipsy Girl’, based in North Berwick and our scallops and crabs are sourced from the Ethical Seafood Company in Skye.”

Front of house manager Steven Spear has worked at Restaurant Martin Wishart since 2002 and was promoted to maitre’d in 2005. Spear’s restaurant trade experience began at the early age of seven, scrubbing oysters in the kitchen of the family business, The Three Chimney’s on the Isle of Skye.

Steven Spear said: “I was delighted to be invited to head up the front of house team at The Honours. This is a unique chance for me to work closely with Martin and Paul on creating a brand new concept. My team and I will be looking to develop a relaxed, friendly and professional front of house style.

“Along with Jean Christophe, manager at Restaurant Martin Wishart, we have put together a concise but varied wine list. Ultimately we hope to be able to offer the majority of the selection on the list by the glass. We will also be offering a range of classic cocktails made with premium spirits.

We are really looking forward to opening the doors to the Edinburgh dining public. I think this brasserie will be something special.”

Design of The Honours’ interior has been entrusted to Iain Smith Design, who has designed all of Martin Wishart’s venues including Cameron House Hotel on Loch Lomond and the Cook School in Leith. The Honours’ interior will be different from the other venues, with a more relaxed continental feel, no tablecloths and stone flooring throughout. The restaurant will seat 60, with space for nine at the bar and 16 in the lounge.

Ends

Photocaption: Suppliers of fine foods queue up outside Martin Wishart’s new restaurant ‘The Honours’.
(from left to right) Stevie Walker of Campbell Prime Fish, Andy Grant of Donald Russell butchers, Robert Morris of Saint Bride’s farm, Guy Grieves of the Ethical Shellfish Co., Jonny Rutherford of Burnside Farms, Simon Lloyd of Henri’s of Edinburgh, Patricia Stevens of Phantassie Farm and Martin Wishart.

frozen food suppliers, Industry Press Release, Seafood Company

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

Published: 10 November, 2011

BUYERS from a number of European countries joined the bidding recently for machinery and processing equipment from the collapsed Grimsby company Superior Seafoods.

The company closed its doors in August when it went into receivership with the loss of 60 jobs. The move shocked many people on the fish docks at the time.

The administrators now handling the affairs of the business ordered the disposal of the firm’s equipment. Everything from the fish processing lines to the office collection of historic trawling industry photographs went under the hammer in the auction at the Scunthorpe, Lincolnshire saleroom of industrial auctioneers CJM Asset Management. The reserve value of the equipment was well over £60,000. The sale also included a number of unusual fishing photographs and drawings which were snapped up by collectors of fishing memorabilia.

Auctioneer Paul Cooper from CJM said: “The sale went very well. There was a lot of interest from the food and seafood industry, with bidders from countries like Holland, Denmark and Finland, but this is not unusual when we have sales of this nature. We also had four telephone bidders.”

Superior supplied fresh and frozen seafood to the major supermarket and public house chains, as well as to wholesale markets, restaurants and shops around the country. The machinery and equipment includes all the equipment normally found in a modern fish-processing factory. There were also conveyors, a skinning machine, wrapping, sealing and weigh-check machines plus a range of stainless steel filleting and preparation tables. The factory on the fish docks remains vacant.

Industry Press Release, seafood, Seafood Company, seafood processsor

TORONTO, ONTARIO–(Marketwire – June 6, 2011) – Sustainability is currently a non-factor in buying or eating seafood for Canadians, a new Leger poll suggests. But a family-owned Canadian company is determined to change this.

Sustainable seafood refers to fish and seafood caught in a way that ensures the long-term health and stability of individual fish species, as well as the oceans’ ecological balance as a whole. Overfishing is one of the biggest threats to the health of our oceans.

The Janes Family Foods Seafood Survey, conducted by Leger Marketing in May 2011, reveals that only one in 10 Canadians choose their seafood in grocery stores or restaurants based on seafood sustainability. Taste and price were ranked as having the highest influence on the type of seafood selected.

“Scientists estimate that as much as 75 percent of the world’s fish stocks are overfished. It is important for everyone to realize that each of us can help protect the world’s oceans from overfishing by choosing certified sustainable seafood when grocery shopping and by not ordering endangered seafood at restaurants,” said Tom Janes, Directory of Sustainability for Janes Family Foods, at an event organized by the Canadian company in Toronto today in celebration of World Oceans Day.

The family-owned and operated producer of an array of frozen chicken, beef and fish products is the first food company in North America to have all of its retail frozen seafood products certified by the Marine Stewardship Council (MSC), the world’s leading certification and eco-labelling program for sustainable seafood. Janes retail seafood products are offered at Metro, Loblaw, Sobeys and Walmart and other national and local grocery stores.

The blue MSC eco-label on Janes retail seafood packages helps consumers understand and identify seafood products that have been certified to the internationally recognized MSC standard as coming from, and able to be traced back to, a well-managed and sustainable fishery (from boat to plate).

“Janes made the decision to provide only certified sustainable frozen seafood in grocery stores because we believe it is the right thing to do,” said Tom Janes, Director of Sustainability at Janes Family Foods and son of founder Lem Janes Sr. “Our family grew up on the east coast of Canada where my father first arrived in Canada from Estonia. We saw the impact of the collapse of cod in Newfoundland.”

“We had a hunch that there is low public awareness about the crisis facing our oceans today and sadly the survey results confirm our suspicions. However, we believe that providing only certified sustainable seafood to our retail customers is the right thing to do. The good news is that if we each take small steps that have maximum benefit, we can make a difference in protecting our oceans. This is why we encourage Canadians to take time on World Oceans Day to learn more about the health of our oceans and what we can do to help.”

The results revealed by the Leger survey include:

Only one in 10 Canadians consider sustainability as affecting their choice of a seafood product in shopping at a grocery store or going to a restaurant (12 per cent).

Almost one in five BC residents mentioned ‘sustainable seafood product’ as affecting their choices (18 per cent).

Choosing a sustainable seafood product increases with age and education; 15 per cent for seniors aged 65 and 17 per cent for university-educated Canadians.

More women than men considered sustainability as important (15 per cent women versus 10 per cent men).

Fifty-nine per cent considered taste, and 55 per cent price as key motivators.

Only 17 per cent of Canadians know about the MSC label (Marine Stewardship Council).

BC residents are the most familiar with this label (25 per cent).

As education increases, so does awareness of the MSC label. One in five of those with university education (21 per cent) are familiar with the MSC label.

Percentage of net awareness that Canadians have about the ocean:

One third of the world’s fish and seafood species have collapsed – that is, their catch has declined by 90 per cent (39 per cent)

Less than 1.0 per cent of the world’s oceans are protected by marine reserves, meaning more than 99 per cent of the ocean is fishable (31 per cent)
Eight per cent of all fish caught are discarded dead or dying; these fish are referred to as by-catch (30 per cent)

June 8 is World Oceans Day an international day recognizing the importance of the oceans on everyone’s day-to-day life. For information about the world’s oceans and ideas on how you can celebrate World Oceans Day, visit www.worldoceansday.org

The online survey of 1,500 adult Canadians, 18 years of age or older, was conducted by Leger Marketing from May 24, 2011 to May 26, 2011. A probability sample of the same size would yield a margin of error of +/- 2.5.

About Janes

Janes Family Foods is a Canadian, family-run company producing high-quality innovative frozen seafood, chicken and beef products within the retail sector and food service sector. Using only the finest ingredients, Janes products are made to exacting quality standards to provide delicious and nutritious foods that Lem Janes Sr. would be proud to serve at home. Visit www.janesfamilyfoods.com for more information about the company and www.janesfamilyseafood.ca for details about Janes’ commitment to seafood sustainability and other eco-sustainable initiatives. Janes is also on Twitter at @JanesGreen at www.twitter.com.

About MSC

The Marine Stewardship Council (MSC) is the world’s leading certification and eco-labelling program for sustainable seafood. From boat to plate: MSC standards and methodologies for sustainable fishing and seafood traceability have been developed in collaboration with experts to ensure that MSC-labelled seafood comes from, and can be traced back to, a sustainable fishery. The MSC meets the highest benchmarks for credible certification and eco-labelling programs, including the UN Food and Agriculture Organization guidelines and the ISEAL Code of Good Practice. Visit www.msc.org for more details.

seafood, Seafood Company, seafood products, sustainable seafood

Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, Seafood Company, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers

Poultry Processor Gets 20% More Shelf Life Using CO2 Fresh-Pads Food Safety and Preservation Technology Products
Proven CO2 Generating Fresh-Pads Used in Meat and Produce Industries Have Now Been Tested and Implemented in Large Production Poultry Processing Plants in Colorado and Arizona, Providing a Low Cost Solution for Extending Shelf Life.

Denver, Colorado (PRWEB) May 29, 2011

JS Food Brokers LLC, offers CO2 Fresh-Pads to meat, poultry, seafood and produce processors to extend the shelf life of perishable food products. As master broker and marketing arm for CO2 Fresh-Pads patent holder CO2 Technologies Inc., JSFB has signed on several large poultry processors to test the CO2 pads in a production environment, the goal being to gain additional shelf life without using expensive equipment, chemicals or any process that directly alters the food itself.

“While top food industry economists are saying, ‘It’s going to be a tough year,’ for consumers, livestock producers are getting slammed with higher feed prices. One of our biggest selling points right now is the positive return on investment meat and poultry processors are getting because of the additional shelf life and the ability to offer a higher quality product.” – Steve Josephs, CEO, JS Food Brokers LLC

Shamrock Foods, in Colorado, Arizona and New Mexico, offers one of the top premium brands of fresh 100% natural chicken. With an extended shelf life beyond what is standard for commodity chicken, Shamrock is setting the standard for all “natural” poultry in the foodservice industry.

“Our new ‘Regal Crest Farms’ 100% all natural chicken requires the highest standard of quality for taste, flavor and tenderness. Using the CO2 Fresh-Pads helps our Regal Crest brand maintain that high standard for longer shelf life with less shrink, to meet our customers demand for excellence.” – Mike Brown, Manufacturing Division Consultant, Shamrock Foods

Fresh-Pads use a unique CO2 generating technology incorporated in a physical pad that modifies the atmosphere surrounding perishable food for an extended period of time. The results include less purge, longer shelf life, and improved texture, color and smell, thereby improving the marketability of the food.

CO2 Fresh-Pads gradually generate carbon dioxide, a natural atmospheric gas, in a controlled manner to retard bacteria growth from 20%-50% on perishable foods, significantly reducing purge and spoilage to provide safer fresher food. With the government’s new Food Safety requirements for food processors, the addition of a product that’s proven to reduce bacteria growth in fresh meat, poultry and seafood can be a real benefit.

In contrast to other food preservation technologies, CO2 pads provide an all-natural solution without resorting to the use of expensive equipment, chemicals, preservatives or high heat processes that can affect the integrity of the product or add substances that today’s consumers find undesirable.

For a free trial program or more information about CO2 Fresh-Pads or to contact JS Food Brokers LLC, please call 720-475-0330 or email info(at)jsfoodbrokers(dot)com or visit http://www.CO2Pads.com.

fresh seafood, frozen food suppliers, Industry Press Release, seafood, Seafood Company, Seafood Distribution

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

Gorton’s Seafood is asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families to meet the U.S. Dietary Guidelines to eat seafood twice a week and for a chance to win $5,000 in the Gorton’s Any Way You Want It Sweepstakes.

Gorton’s Any Way You Want It Dinner Plate
“People are always looking for fresh meal ideas, and Gorton’s Seafood new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals,
stated Zach Soolman”

Gloucester, MA (PRWEB) September 16, 2011

From September 14, 2011 through December 2, 2011, Gorton’s Seafood will be asking consumers how they fill their plate when serving their products to provide tasty, nutritious meals for themselves and their families.

The recent MyPlate dietary guidelines released by the U.S. Department of Agriculture and Health and Human Services suggest incorporating seafood twice a week into their meal plan. With Gorton’s “Any Way You Want It” promotion, the company aims to get feedback from consumers about their favorite ways to serve up seafood as part of a wholesome meal. The promotion entry form will ask consumers to choose a Gorton’s product, then enter an item under each category of fruit, vegetable, grain and dairy that they commonly use to round out their plate for a nutritious meal. This information will then be shared with consumers as a complement to Gorton’s newly revised online recipe section.

“One of the recommendations of the MyPlate dietary guidelines is to substitute fish in a favorite meal – like using breaded or grilled fish on taco night, or placing a piece of salmon or tilapia over salad or in a favorite pasta dish,” stated Zach Soolman, Director of Consumer Marketing. “People are always looking for fresh meal ideas, and our new recipe section provides hundreds of ways for consumers to “fishify” favorite family meals. With the wide variety of seafood we offer – from salmon to tilapia to shrimp, beer battered to grilled fillets – Gorton’s makes it easy to enjoy seafood any way you want it, and meet the dietary guidelines recommendations of eating seafood twice a week in a convenient and delicious way.”

Entrants in the Gorton’s Seafood “Any Way You Want It” promotion will have the opportunity to win $5,000 to spend “Any Way You Want It” just before the holidays. One entrant will be selected at random in early December. Two runners up will win $500 each. Additionally, during the promotion period, Gorton’s will be giving out 800 custom Gorton’s dinner plates that remind consumers to “eat seafood twice a week”.

In addition to the recipe section, the Gorton’s Goodness section of the website offers consumers more information about the health benefits of seafood, along with more tips for how to incorporate seafood into their diets on a regular basis.

“Seafood is a great source of lean protein and heart-healthy Omega 3s,” shared Soolman. “And Gorton’s wants to share with consumers how easy, versatile, and delicious seafood can be!”

For more information about Gorton’s Any Way You Want It promotion, please visit http://www.gortons.com/AnyWayYouWantIt/.

For more information about the U.S. Department of Agriculture and Health and Human Services recommendations, please visit http://www.choosemyplate.gov.

About Gorton’s Seafood
Founded in 1849, Gorton’s is one of America’s oldest continuously operating companies. Headquartered in Gloucester, Massachusetts, Gorton’s continues to be the innovative leader in the seafood industry. Gorton’s full line of frozen seafood products includes Breaded and Battered Fish Sticks and Fillets, Grilled Fillets, including Tilapia and Salmon, Premium Fillets, Grilled Shrimp, Flavored Fillets, Tenders, and Popcorn Shrimp. Gorton’s products are available nationwide in better independent and chain grocery stores. Gorton’s proudly stands behind its products with its “Trust the Fisherman Guarantee,” which represents an unwavering commitment for over 150 years to providing the best-tasting, highest quality seafood meals. The Gorton’s Fisherman, in his yellow slicker and rain hat, has become an icon symbolizing this commitment. For more information, please visit http://www.gortons.com or call 1-800-222-6846.

Seafood Company, seafood processsor, seafood products, seafood recipe, seafood supplier

By KEVIN POST, Business Editor |

Business: 16th Street Seafood

Location: 1555 Haven Ave., in Ocean City

Owner: Dan Parsons, wife Donna and daughter Danielle, of Corbin City

Phone: 609-399-0016

Employees: About a dozen

We carry a full line of fresh seafood, and also a full line of fresh-cooked platters. We’re on the corner of 16th and Haven, and have plenty of off-street parking around the building.

Anything in this market can be cooked or is cooked.

We have a lot of local seafood, which comes from Cape May up to Barnegat. We try to pull as much fresh seafood from the area as we can, such as live crabs. Read More

fresh seafood, frozen seafood, Seafood Company, Seafood Distribution

CounterPoint Capital Partners Announces Simultaneous Acquisition of Tomich Brothers Fish Company and Standard Seafood
Los Angeles-based private equity firm, CounterPoint Capital Partners, LLC, announces simultaneous acquisition of leading California wetfish distributor, Tomich Brothers Fish Company, and wholesaler, Standard Seafood.

“Our industry is entering an exciting time of change and the CounterPoint team will give us the critical skills and resources to expand the business and position it for increased profitability.”

Los Angeles, CA (PRWEB) August 16, 2011

CounterPoint Capital Partners announced today that it has completed the simultaneous acquisition of Tomich Brothers Fish Company and Standard Seafood. Financial terms of the acquisition were not disclosed.

Tomich Brothers has been family-owned for over 75 years and is a leading processor of wetfish and other fresh and frozen seafood for distribution globally. Standard Seafood, established in 1967, is a seafood wholesaler and processor, sourcing fresh and frozen fish products from around the world for sale to customers regionally in Southern California.

“CounterPoint is honored to be a part of the next chapter in the tremendous history of Tomich Brothers and Standard Seafood,” said Stephen Rossi, Managing Partner, CounterPoint. “They are great companies with strong brands, high quality products, and enormous potential. The businesses also have a superb management team, talented employees, and loyal customers. Now that we have an excellent platform for growth, we are looking forward to identifying additional opportunities to grow the business organically and through acquisitions.”

Frank Tomich will continue to lead the business under CounterPoint’s ownership. “I am thrilled to partner with CounterPoint,” said Mr. Tomich. “Our industry is entering an exciting time of change and the CounterPoint team will give us the critical skills and resources to expand the business and position it for increased profitability.”

Ocean Avenue Capital Partners partnered with CounterPoint in the transaction. “We believe CounterPoint is focused on a very attractive market niche that offers the opportunity to generate significant value through the application of their financial and operating expertise,” said Jacques Youssefmir, Partner, Ocean Avenue. “We look forward to partnering with them in this transaction and future transactions.”

CounterPoint was represented by Rob Carlson of Paul Hastings LLP (corporate, M&A, and tax) and Matthew Wrysinski of McGuireWoods (banking).

About CounterPoint Capital Partners
CounterPoint Capital Partners (http://www.counterpointcp.com) is a Los Angeles-based investment firm focused on acquiring lower-middle market companies headquartered throughout the United States and Canada with $10 million to $200 million in annual revenues. CounterPoint looks for complex situations caused by operational, succession, or financial challenges within a company or industry and, by developing a close partnership with management teams and other stakeholders, implements structural and operational improvements to put portfolio companies on a successful trajectory.

About Tomich Brothers
Tomich Brothers is a third generation family owned seafood company located in the Port of Los Angeles. For over 75 years they have been supplying the world with seafood indigenous to California waters. With offloading and processing facilities in Los Angeles and the Monterey Peninsula, Tomich has the capability and the experience to handle perishable fishery products to the highest standards.

About Standard Seafood
Established in 1967, Standard Seafood has been a privately owned seafood wholesaler for over 40 years. Based in San Pedro, CA, Standard purchases fresh and frozen seafood domestically and abroad for processing and distribution to a broad base of restaurants, fish markets, and stores located regionally throughout Southern California.

About Ocean Avenue Capital Partners
Ocean Avenue Capital Partners (http://www.oceanavenuecapital.com) is a Los Angeles-based investment firm focused on partnering with experienced managers to pursue investments in the special situations, niche private equity, and opportunistic credit space.

fresh seafood, frozen seafood, Seafood Company, Seafood Distribution