by Susan Morgan | Mar 30, 2019 | Featured Chef
They say “what happens in Vegas stays in Vegas.” But the “heavenly” experience offered at the restaurant, Aureole, in Las Vegas’ Mandalay Bay Resort and Casino, is no secret. Aureole, meaning “halo,” features two dining rooms with beautiful and modern opulence....
by Kate Emick | Mar 30, 2019 | Uncategorized
Also known as “Walu” or “Hawaiian Butterfish”, Escolar has a satisfyingly succulent flavor that’s delicious grilled, roasted, steamed, and even raw! Clocking in at almost 25% fat Escolar has to be one of the fattiest fish in the sea. Escolar can’t metabolize wax...
by Kate Emick | Mar 26, 2019 | Uncategorized
Catfish are one of the most popularly consumed fish around the world. Popular across Asia, Africa, and North America, Catfish are abundant in fresh waters. Their mild sweet flavor, dense meat and small flakes make them an easy fish to prepare, as the fish lends itself...
by Kate Emick | Mar 18, 2019 | Fish Tales® Network
Who doesn’t love Breaded Clam Strips? You can find these tasty fried morsels on menus all across the country from coast to coast – and even in between. Fried seafood like Breaded Clams have deep roots in New England, where it is revered as highly as barbeque is in...
by Kate Emick | Mar 8, 2019 | Uncategorized
Our March Special of the Week is Kewpie Mayo! Vastly popular in Japan, Kewpie Mayo is now making a name for itself stateside. Kewpie is a smoother, creamier mayonnaise, made with rice vinegar rather than distilled vinegar. Additionally, this Mayo is made with egg...
by Kate Emick | Mar 7, 2019 | Uncategorized
Americans are eating more seafood than ever before, but it’s still not enough to take full advantage of its massive health benefits and sustainability. Samuels, in partnership with the restaurants it services, knows we can change that. And there’s no catch, consumers...
by Kate Emick | Mar 1, 2019 | Uncategorized
Our March Special of the Week is Wild Indonesian Backfin Crabmeat. This delicious Crabmeat comes to us from Blu brand, a Samuels exclusive. Backfin is a mix of lump and special crabmeat, composed of pasteurized meat from wild Indonesian Blue Swimming Crabs. Once...
by Susan Morgan | Feb 28, 2019 | Featured Chef
The Jefferson’s Plume Restaurant, Washington, DC Fine Dining fit for the Head of State by: Jessica Jewel Tyler Even if you haven’t booked the lavish presidential suite, The Jefferson Hotel offers a stately White House dinner. Located in Washington D.C. just a...
by Kate Emick | Feb 27, 2019 | Fish Tales® Network
It’s an exciting time of year for restaurants with the announcement of the James Beard Award 2019 Semi-finalists! Although the awards are still two months away, to be a semifinalist is a supreme honor and we are extremely excited to congratulate our wonderful...
by Kate Emick | Feb 26, 2019 | Fish Tales® Network
Switch up your menu with Syke Steelhead Ocean Trout! This Salmon sibling is a similar but fattier fish than most Salmon, with a distinct, buttery flavor and delicate, melt-in-your mouth texture. It’s loved by chefs for its versatility in applications from pan-searing,...
