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fresh seafood, frozen seafood, seafood products

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

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

http://www.thedowneypatriot.com/view/full_story/15444181/article-Frozen-seafood-seized-by-FDA?instance=2_home_health_wellness

At the request of the U.S. Food and Drug Administration, U.S. Marshals last month seized seafood products manufactured by the Meiko Food Co. of South El Monte because the products are adulterated.

A complaint, filed in the U.S. District Court for the Central District of California, alleges that Meiko Foods manufactures and packages ready-to-eat seafood, including cooked seafood balls and fried fish cakes, without having a Hazard Analysis Critical Control Point (HACCP) plan in place, in violation of the Federal Food, Drug, and Cosmetic Act.

The HACCP program is a science-based system of preventive controls for food safety that was designed to increase the margin of safety for U.S. consumers, and to reduce the potential for illnesses to the lowest possible levels.

FDA regulations require commercial processors of fish and fishery products to conduct a hazard analysis to determine whether there are potential food safety hazards and to identify and develop preventive measures to control those hazards.

The FDA issued a warning letter to Meiko Food on Nov. 3, 2010, for not having a HACCP plan in place. A subsequent FDA inspection conducted between April and May 2011 revealed that the firm did not correct the deviations cited in the November 2010 warning letter, including significant HACCP deviations.

There have been no reported illnesses associated with these products.

food safety, fresh seafood, frozen seafood, seafood products

Less than half of Americans surveyed realize canned foods count toward dietary goals

PITTSBURGH, Oct. 25, 2011 /PRNewswire/ — Food packaged in steel cans can be just as nutritious (and sometimes more nutritious) than fresh and frozen varieties, yet many Americans surveyed on behalf of the Canned Food Alliance(1) mistakenly believe otherwise. Less than half (46 percent) of those surveyed recognize that canned foods count toward the government’s recommended dietary guidelines. Furthermore, nearly 40 percent of consumers believe that canned foods are less nutritious than frozen, and nearly 60 percent believe that they are not as nutritious as fresh foods.

“The perception that food packaged in cans is different and less nutritious than fresh and frozen varieties is inaccurate,” said Rich Tavoletti, executive director of the CFA. “The fact is canned foods deliver affordable, accessible and convenient nutrition, helping American families prepare and enjoy nutritious meals that taste great.”

As a National Strategic Partner with the USDA Center for Nutrition Policy and Promotion Nutrition Communicators Network – the public/private group working to promote the Dietary Guidelines for Americans – the CFA is committed to educate consumers about canned food nutrition.

The CFA commissioned a consumer survey to better understand consumers’ attitudes and perceptions of canned foods to help inform those efforts. The survey uncovered that, while the majority (84 percent) of Americans prepare or eat meals made with canned foods at least a couple times a month and one-third (34 percent)rely on them at least three times a week, many consumers do not appreciate all of the benefits canned foods offer. Key survey highlights include:

Canned Foods Count Toward Dietary Goals – Less than half (46 percent) of Americans surveyed realize that canned foods count toward the U. S Department of Agriculture’s dietary recommendation goals. The new MyPlate food icon issued by the USDA provides guidance on how Americans should fill there plate for more healthful eating. Canned foods, including fruits, vegetables, beans, meat and seafood, are among the recommended ways that consumers can ensure they are getting a proper balance of nutrients.
When It Comes to Nutrition, All Forms Count –Research shows many canned foods can be as nutritious and in some cases more nutritious than their fresh and frozen counterparts(2). Yet, according to the survey, more than half (57 percent) of Americans disagree that canned food is as nutritious a fresh and more than one-third (37 percent) disagree that canned food is as nutritious as frozen.
Canned Foods and Lower Sodium Are Compatible – Only half (55 percent) of those surveyed know that canned foods can be low in sodium, despite the multitude of no salt, low sodium and reduced sodium options available on grocery shelves. Recent research involving canned beans demonstrates that rinsing and draining can reduce sodium levels per serving by 41 percent. Draining alone results in a 36 percent decrease.(3)
Steel Cans are a Safe Form of Packaging – The steel food can is one of the safest forms of food packaging available, but only half (51 percent) of Americans surveyed realize it. In a 2005 review of nearly 4,500 food-born-related outbreaks and more than 138,500 cases of illness, commercially produced canned fruits and vegetables did not directly account for a single food-borne outbreak.(4) The fact is, the steel food can is tamper resistant and provides an airtight seal to help keep food fresh and safe.

In addition to its consumer education efforts promoting ways canned foods can help Americans meet their dietary guidelines goals, the CFA works with dietitians, educators, policymakers and other influencers to ensure that the many benefits of canned foods are understood.

“The canned food industry is dedicated to helping American consumers, government agencies and schools serve up nutritious meals that are affordable and easy to prepare,” said Tavoletti. “The CFA believes that all forms of foods – canned, fresh, frozen and dried – can and should have a place on America’s tables and in school lunchrooms.”

For more information about the canned food research, resources, the canning process, family mealtime solutions, recipes that use canned food and more, please visit www.Mealtime.org.

About the Canned Food Alliance

The Canned Food Alliance is a consortium of steelmakers, select food processors and affiliate members.

(1) Canned Food Alliance telephone survey of 1,009 American adults conducted by CARAVAN® Survey September 8-11, 2011. Margin of error +/-3.1%.

(2) Rickman, J., Barrett, D. and Bruhn, C. “Nutritional comparison of fresh, frozen and canned fruits and vegetables.” Journal of the Science of Food and Agriculture, Vol. 87. Issues 6 and 7. April and May 2007.

(3) R. Duyff, J. Mount, J. Jones. J of Culinary Science and Technology, Vol 9, Issue 2; 2011.

(4) Center for Science in the Public Interest Outbreak Alert: Closing the Gaps in Our Federal Food-Safety Net, Nov. 2005.

SOURCE Canned Food Alliance

http://www.Mealtime.org

seafood, seafood products, Types of Seafood

Author: satish

Many people have different tastes. If we see, there is a wide range in food, all over the world, Moreover they are liked by the people. One of the most liked variety in this category is “Seafood” and exactly this is very beneficial for health and also tastes delicious. Seafood has been liked very immensely because of its delicious cuisines. no one can remain without eating it again and again if once tasted. Every one has its own way of preparing it. Seafood is very nutritious for the body and have numerous benefits.

Seafood contains essential oils that are the important part of our diet. These oils present in the sea animals provide the source of energy we need and they are also great flavor enhancers. More importantly, they are a source of significant fatty acids. There are many animals that are included in sea food, some of them are shellfish, such as clams, oysters, lobsters, crabs and white shrimp, all these animals are highly notorious and also the dishes made from them are very lip smacking delights.

However, seafood are highly perishable and requires lot of care. For this, there are many available seafood companies which are specialized in a wide variety of seafood products. Thailand Seafood are very popular and they have a many different cuisines also available. Even more, Thailand is particularly renowned for its fish and seafood dishes. They owned an industry in vietnam which is very famous for exporting the frozen sea food in most of the part of the world. Many people get the seafood products and then supply them to the markets. They export their seafood products to meet the rising demand as they are gaining popularity among people.

Vietnam seafood industry is running their company on a wide scale. There is an entire range of frozen seafood products which are obtained from the diverse geographical locations. The people are able to procure the highest quality seafood products and aqua cultured shrimps from many sources. You can get them and cook the delicious cuisines which you can enjoy. Many credible exporters are there who are supplying their high quality products to the people. The sea food is very beneficial for health and these firms are health concern and are serving to their best for the people.

The craze for seafood would never be ended, as this has variety of dishes made from it. So enjoy the mouth watering delights of the frozen seafood with your family!

Article Source: http://www.articlesbase.com/recipes-articles/enjoy-the-tasty-cuisines-of-the-seafood-products-5302951.html

About the Author

For more information about White shrimp please visit:http://www.vietnamshrimp.com/

seafood, seafood products

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 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

Special to the Citizen

Freshwater Farms of Ohio, a mile north of Urbana, is finalizing arrangements for the 10th annual Ohio Fish and Shrimp Festival, Sept. 16-18.

A celebration of Ohio’s annual freshwater shrimp harvest, the festival reels in the flavor and feel of the seashore to the countryside of verdant Champaign County.The three days of family fun feature a succulent menu of fresh, locally grown seafood, other delectable fare, continuous live music, games, carnival rides, and fun, informative farm tours, complete with an alligator named Fluffy and giant sturgeonfish that like to be petted (the fish, not the alligator).

Freshwater Farms, Ohio’s largest indoor fish hatchery, became one of the state’s first freshwater shrimp producers in 2001. The farm celebrated its second shrimp harvest in 2002 with the inaugural Ohio Fish and Shrimp Festival. Read More

fresh seafood, seafood, seafood products

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

For many shoppers, the prospect of buying seafood is easier just to avoid altogether.

Fresh fish is often perceived to be expensive and elitist, and it can be downright confusing figuring out if the catch of the day is environmentally friendly or not.

For that, National Geographic Fellow, For Cod and Country author and chef Barton Seaver has reeled in a few tips on how to approach your next seafood purchase so you come away knowing your choice was responsible, affordable and anything but fishy.

Five Strategies for Buying Sustainable Seafood: Barton Seaver

1. Keep an eye out for eco-labels.
“One easy way to ensure that you’re getting sustainable seafood is to buy product carrying the blue Marine Stewardship Council (MSC) label. The MSC certifies that fish are harvested from healthy, well-managed stocks using methods that don’t damage ocean ecosystems or unintentionally kill marine animals or other untargeted fish.

Yet not all sustainable seafood is MSC certified, so don’t feel like you need to limit your options to just the certified products in order to eat sustainably. This is just one strategy.

Another is to consult a seafood guide or smart-phone app (downloadable from Blue Ocean Institute or the Monterey Bay Aquarium) that provides color-coded lists of the most sustainable choices (green), good alternatives (yellow), and which unsustainable fish to avoid (red).

Granted, using these guides accurately often requires obtaining additional information about a particular fish (i.e.where it was harvested, whether it was wild or farmed, what kind of fishing gear was used, etc.), which isn’t always easy to come by – especially when you’re faced with a shrugging fish seller.” Read More

seafood, seafood products, sustainable seafood