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dish the
a new wave of
sustainable
Seafood
Vo l u m e 1 2
brought to you by
Making the Case for Look for these call-outs:
Sustainable Seafood Learn more
about our
What defines sustainability in To support this important message, vendors'
seafood in 2019 and why does in this issue of the DISH, we’ve
Deeper Dive commitment
it matter to restaurateurs? Two included highlights from the to sustainable
important questions we hope to sustainability efforts of our sourcing.
answer in this special edition of the valued vendors. All have gone
DISH, dedicated to enjoying the to extraordinary lengths to lead,
bounty of choices in our oceans guide and inspire sustainability at
and seas, and ensuring they the source…a story you can deliver
remain for generations to come. with each serving of Reinhart’s Sustainable seafood, defined.
exclusive Hidden Bay brand. You’ll Aiming to replenish our oceans and
The intersection of environmentalism also see dozens of ultra-creative
and commerce can be a tricky manage resources for the future,
recipes from our talented chefs sustainable fisheries target plentiful
one to navigate successfully, but who take full advantage of the
it’s a destination that’s become species, including those smaller and
delicate flavors of a wide variety of lower on the food chain, and those that
increasingly vital in this second environmentally responsible seafood
decade of the 21st century. There’s have already reproduced. Sustainable
species. Take a deeper dive online, fisheries also adhere to environmental
the well-recognized moral imperative with additional tips, bonus recipes
of ensuring that food is available for safeguards like curbing by-catch
and compelling stories from our and reducing dredging and other
the world’s burgeoning population, vendor partners and sustainability
that fisherman’s livelihoods are destructive fishing practices. The wild
experts that may spark a literally fisheries must be well managed, with
respected and valued, and that new way to see seafood.
consumers are guaranteed the catch accurate population monitoring and
of the day is safe and nutritious to We’re here to provide support regulations that can track seafood from
eat, whether farm-raised or wild- on your individual sustainability the fishing boat to the dinner table.
caught. The business case is equally journey. Wherever you are now, Aquaculture, or fish farms, produce
compelling, as new generations let us help you weave it seamlessly more than half of all the seafood the
of diners avidly embrace these into your brand and values and world consumes. To be considered
efforts, reflected in survey after communicate it with passion to a sustainable operation, eligible for
survey showing a willingness to pay your diners. As always, we’re the industry's trusted Best Aquaculture
a premium for sustainable menu better together. Practices (BAP) certification, fish farms
options. For operators, the lifeblood must follow standards to minimize
of the restaurant industry, this presents Your partner, environmental impacts including
an opportunity to lead the change. the Reinhart CULINARY team. pollution, disease and other damage
to coastal ecosystems, and avoid using
wild-caught fish as feed.
2
Increased Awareness:
72% of seafood
consumers agree
consuming seafood from
sustainable sources is
necessary to save the
Commitment Matters: oceans; 70% believe
people should switch to
In the US, 83% of
another type of fish if it is
Millennials feel strongly
more sustainable.
that companies should
help improve the – Marine Stewardship
environment, followed by Council survey, 2018
Gen X at 66% and Baby
Boomers at 62%.
– Nielsen Company 2018
Into the Mainstream:
Red Lobster, the world’s
largest seafood chain,
Humane committed to serving
Practices Appeal: only Seafood Watch-
Over half of consumers recommended sustainable
surveyed say fish and items by 2025.
seafood that is humanely
produced increases the
overall appeal of both the
dish and the restaurant.
– Datassential Fish
Welfare: Insights and
Opportunities
3
Seaworthy Salmon
The second most consumed seafood in the US, salmon’s incredible flavor,
culinary versatility and Omega-3 packed nutritionals are well recognized
by the American diner. It’s also an increasingly sustainable choice, with Swimming in sustainable waters
the majority farm-raised in the strong current and temperate waters of the
Norwegian Sea, and on the Pacific and Atlantic coasts of Canada. Hidden Bay’s Norwegian salmon
is sourced through Beaver Street
Hidden Bay Salmon is rated Fisheries, farm raised with tightly
Green by Marine Stewardship controlled specifications that adhere
Council and is produced to Best Aquaculture Practices to
in Best Aquaculture minimize environmental impact,
Practice CERTIFIED facilities. respect worker’s rights and produce
wholesome products. Beaver Street’s
long, ongoing commitment to
environmental stewardship includes
certifications from Global Food
Safety Initiative, Aquaculture Council
and Sustainable Fisheries Partnership,
a first-time MSC certification for a
Caribbean fishery’s warm water
lobster and a collaborative FIP for
Chinese squid.
A Heartfelt Choice
Eating salmon twice a week is
not only a delicious option, but
HIDDEN BAY® Norwegian Atlantic Salmon
recommended by the American
8-oz. fillet no bone or skin, center cut vacuum packed, frozen 17490
Heart Association. The omega-3 fatty
Deep skinned and fully Consistent cooking Grill, pan sear, acids make all the right heart-healthy
trimmed portions ensure time from frozen bake, poach, broil moves, decreasing the risk of cardiac
premium quality and flavor disease, lowering triglyceride levels
and bringing down blood pressure.
4
Atlantic Salmon with Spring
Deeper Dive Vegetables and Pressed Juice
We frequently work with other suppliers to earn certifications because
our focus is on the best interest of the fisheries. Our partnerships span the ingredients
globe, pulling together a very complex and diverse set of resources and
governments to implement changes in fishing practices vital to meeting 32 oz Hidden Bay Atlantic Salmon
the needs of surging population growth. We are fortunate that a new 2 Tbsp Oil
generation of diners is aware and willing to pay a premium for products
that will help feed the planet. TT Salt & Pepper
– CASEY MARION | BEAVER STREET FISHERIES ½C Asparagus, tips only, blanched
Director of Sustainability
¼C Peas, blanched
¼C Italian Parsley
1 tsp. Cornstarch or Arrowroot
¼C Fish Stock
¾C Freshly Pressed Green Juice
(made with celery, cucumber,
parsley, and kale)
2 Tbsp Micro Wasabi Arugula
(or any microgreens)
PREPARATION
Cut salmon fillets into four equal portions; rub each
with oil and season with salt and pepper. Heat
a large skillet or cast-iron pan. When hot, put in
salmon, skin side up. Heat for three minutes. Using
a metal fish spatula, flip each fillet and cook for two
more minutes or until skin is crisped. Remove from
pan and reserve oil.
In a mixing bowl, combine asparagus tips, peas,
and Italian parsley. Toss with remaining oil in fish
pan. Season with salt and pepper.
Stir cornstarch into fish stock. Combine this mixture
with green juice. Heat liquid, quickly bringing it to a
boil (the longer you cook this, the more the color will
fade); you just want to thicken the sauce slightly.
To serve, drizzle green sauce on four plates. Top
each with a salmon fillet. Arrange equal parts of the
green vegetable mixture on each fillet. Garnish with
micro wasabi arugula and serve.
5
Ahi, Mahi and More
Mahi Mahi, also once known as dolphinfish, is a dazzlingly colored,
rapidly swimming beauty of the sea – and not related to a dolphin
in any way. Its lean flesh, mild, sweet flavor and firm texture make it
a chef’s delight, amenable to baking, broiling, deep-frying, grilling, Swimming in sustainable waters
poaching, sauteeing, smoking or steaming. Red Ahi Tuna is equally
versatile, a delicious fish which lends itself to grilling, searing, baking Through Beaver Street Fisheries, Hidden
or serving on salads. Bay’s wild caught seafood is sourced
straight from native waters specific to
the species. Ahi tuna complies with the
British Retail Consortium, one of the
most stringent food safety and quality
programs in the world. In order to
eliminate by-catch, all tuna and mahi
mahi is line-caught; purse seine net
fishing is not supported.
Art of the Tuna Steak
Tuna cooks exceptionally rapidly and
can turn crumbly if overdone, so make
short work of it: fry briefly over high
heat in a frying pan, on a griddle or
HIDDEN BAY® DISTINCTIONS
over a barbecue, or cook sous vide or
Pre-cut portions minimize costs and waste.
simmer deliciously in a sauce. Cook to
Red Ahi Tuna Steak from highest quality, American#1 Grade Yellowfin rare, or try cooking with a crust on the
outside and raw in the center, known
Tuna, 6-oz. Individually frozen and vacuum packed 16204
as tataki in Japan.
Mahi Mahi Fillet Blood line removed for a cleaner taste, 6-oz., No Source: Good Food
bone or skin, individually frozen and vacuum packed 15676
6
Radishes have
Pomegranate Lacquered Tuna
gone from humble
root vegetable to star ingredients
in recent years, soaring 6 oz. Tuna Red Ahi Steak #16204
300%, according to 1½ oz Pomegranate Lacquer
Technomic. 3 oz Radish Greens
3 oz Black Sesame Spaetzle
2 oz Basil Mushroom Broth
PREPARATION
Find the recipes for the pomegranate
lacquer, radish greens, black sesame
spaetzle and basil mushroom broth online
at rfsdelivers.com/thedish.
To serve, plate in a shallow entree sized
pasta bowl. Place 2 ounces of hot broth
in the bottom of the bowl. Arrange 3
ounces of radish greens in the middle of
the bowls. Place sautéed spaetzle on top
of the greens. Some spilling in to the broth
is good. Arrange lacquered tuna on top of
the spaetzle.
Garnish with pomegranate arils.
7
Now Sear This
Sensational Wild Caught Scallops
Free-swimming and clean living, sea scallops make their home in the Swimming in sustainable waters
North Atlantic waters, rated as a ‘Best Choice’ for sustainable seafood
by the Monterey Bay Seafood Watch for their well-managed production Hidden Bay’s source for scallops,
process and low impact on surrounding ecosystems. Larger than bay PanaPesca, is a worldwide provider
scallops, but still measuring in at golf ball size, these two-bite marvels are of seafood products, and supports
delicately flavored but have a satisfyingly meaty texture. They cook up numerous initiatives and organizations
quickly, whether grilled, poached, fried or baked. committed to the practice of
environmentally friendly and socially
responsible methods of fishing. These
include the Global Aquaculture
Alliance (GAA), Global Sustainable
Seafood Initiative (GSSI), Friends of the
Sea, Best Aquaculture Practices and
Sustainable Fisheries Partnership.
Wild-caught
Hidden Bay Sea Scallops
Scallops W/sizzle
earned the Marine
Stewardship Council Sweet, buttery sea scallops
(MSC) Chain of Custody caramelize beautifully to a rich golden
Certificate. brown when pan seared in oil or
butter. Ideal for entrées, appetizers,
sandwiches or as a salad topper.
HIDDEN BAY® Dry Sea Scallops
Individually quick frozen 2/5 lb. U10 25048
NAUTIFISH® Dry Sea Scallops
Individually Quick Frozen 2/5 lb. U10 12430
Premium quality Individually quick Easy portioning
frozen to lock in fresh and rapid defrost
taste and eliminate
crystallization
8
Seared scallops, arugula,
spring pea pesto
ingredients
6 oz Fresh Peas
½ oz Chopped Garlic in Oil
½ ea Juice of Fresh Lemon
3 oz Extra Virgin Olive Oil
2 oz Parmesan Cheese Grated
3 oz Sea Scallop Dry U-10
Adductor Muscle Only
Individually Quick
Frozen Wild
2 oz Fresh Baby Arugula
PREPARATION
In a blender, combine peas, olive
oil, lemon juice, garlic and cheese.
Blend. If needed add additional oil if
too thick. Adjust seasoning with salt
and pepper. Sear scallops. Create a
"puddle" with the pesto on your plate.
Center and mound arugula. Place
seared scallops on top of salad.
Deeper Dive
We’re proud to support the work of
leading sustainability initiatives and
organizations all over the world,
including fishery improvement plans
(FIPs) for products such as Peruvian,
Japanese and Chinese squid
and Argentine Red Shrimp. Share your recipes on Instagram & Twitter.
– ED REICHL | PANAPESCA tag us @Reinhart_Corp
Director of Quality Assurance
9
Flex Your Mussels
There’s a reason Chile is the largest exporter of mussels in the world,
as its plankton- and krill-rich cold waters create a perfect habitat
Swimming in sustainable waters
for this bountiful, beautiful bivalve. Chilean Mussels are farm raised
and rope grown, suspended in the water column which reduces the Hidden Bay’s Chilean mussels
accumulation of sand and mud from the ocean floor in the mussel. are produced in PanaPesca’s Best
Smoother, darker, richer and meatier than clams or scallops, they’re Aquaculture Practices Certified Facilities,
best cooked simply with a dash of acidity or spice to bring out their and rated as a ‘Best Choice’ for
irresistible flavor. Let them out of their shells and into an endless sustainable seafood by the Monterey
variety of elegant, upscale dishes, from marinara and paella to Bay Aquarium Seafood Watch for
bouillabaisse, or any recipe calling for shellfish. environmentally friendly processes.
HIDDEN BAY® Chilean Blue Mussels
Mussel in Shell 23/29 count 13910
No prep labor Vacuum packed Competitively 100% yield
- fully cleaned and cooked priced – no wasted
mussels are inside bag to compared product, no
sand-free and seal in fresh to fresh gapers
de-bearded taste and mussels
natural juices
10Green Curried Mussels
ingredients
4 lbs. Hidden Bay Mussels in
Shell 23-29 Count
6C Coconut Curry Broth
Coconut curry broth
28 oz Coconut Milk
3 tbsp Green Curry Paste
2C Chicken Broth
3 ea Lemongrass
1/3 c Fish Sauce
1 3/4 c Brown Sugar
2 tsp Crushed Red Pepper
3/4 C Lime Juice, Fresh
1/4 C Cilantro, fresh, picked
and chopped
1/4 C Basil, fresh, picked
and chopped
1/4 C Mint, fresh, picked
and chopped
PREPARATION
Peel and chop ginger in a robocoupe. Add
coconut milk, ginger, curry paste, smashed
lemongrass bulbs, and chicken stock to pot.
Bring to a simmer and cook for 30 minutes.
Strain through a chinois. Stir in while the
broth is still hot from the fish sauce, crushed
red pepper, lime juice, brown sugar, and
chopped fresh herbs.
Heat a large pan with a lid over medium
high heat. Add mussels and coconut curry
broth. Bring to a simmer and cover. Let
cook until all the mussels open up and are
hot all the way through. To serve, divide in
to large bowls big enough to hold mussels
and broth. Garnish with chopped fresh
parsley or cilantro. Serve with cocktail fork,
a spoon for the broth and a side bowl
for mussel shells. Add mei fun noodles or
roasted potatoes for a heartier dish.
11Swimming to the Top
Blue Crab
Quality crab meat, once only readily available those living in the Swimming in sustainable waters
Maryland Blue Crab area, is surfacing on menus nationwide with the
availability of Portunus pelagicus, blue swimming crab. Now representing Behind Hidden Bay’s crab meat is
the vast majority of imported crab meat sold in the U.S., it’s an undeniably Aqua Star, a privately-owned, leading
distinctive offering, elevating every dish to premium quality status. Their importer of seafood in North America
sweet, delicate flavor and tender meat make them a cross-cultural favorite, for almost three decades. The company
appearing everywhere from white tablecloth restaurants to chains. is a charter member of the Global
Aquaculture Alliance, a key participant
HIDDEN BAY® Distinctions Blue Swimming Crab Meat, Pasteurized
on the National Fishery Institute Crab
Make perfect crab cakes by combining our Swimming Claw and Super
Council, and is involved in multiple
Lump crab meat - an incredibly flavorful blend at significant cost savings.
Asian Fishery Improvement Programs.
Claw Meat 6/1 lb. Whole leg pieces and a mix of claw, leg and Aqua Star also supports sustainability
broken meat. Darker color, more intense flavor. Use for crab bisque, crab projects including Best Practices for
stuffing, seafood dips and dishes with heavy sauces. 14578 Catch Method, monitoring of viable
Super Lump 6/1 lb. Whole flower lump and shoulder meat and pieces stock levels and an initiative to grow
of Jumbo Lump. Delicate, sweet flavor and firm texture. larger-sized, responsibly sourced crab.
Use for crab cakes, pasta dishes, crab salads, crab
stuffing, center of the plate entrée. 14778
Highest specs in industry, including Hidden Bay Crabs
third party microbiological testing are wild caught and
prior to export sourced directly from
fishermen, never from
brokers or picking
100 percent blue swimming crab, stations.
no mixing of species
Packed from fresh into pasteurized cans
12Crabmeat Bahn Mi
Deeper Dive ingredients
1 lb Crab meat
Our Seafood Forever program represents more than a
decade of investment in the future of our people, our planet 2 ea Extra Large Eggs
and our seafood. We are dedicated to ensuring the long- 1/2 C Parsley, finely chopped
term health of the local environments and economies in 1/4 C Cilantro, finely chopped
which we operate. This includes collaboration with the
1/4 C Green Onions,
Sustainable Fisheries Partnership, and partnership with the
finely chopped
Issara Institute in Thailand, internationally recognized for
providing a voice to individuals involved in all aspects of 1C Panko Bread Crumbs
seafood harvesting and processing. 1/2 tbsp Old Bay Seasoning
– COREY PEET | AQUA STAR 1 tsp Garlic Powder
One of the first Sustainability Directors for the seafood industry 1 tsp Paprika
1/2 tbsp Salt
2 tsp Black Pepper, fine ground
Sauce
1C Heavy Duty Mayonnaise
1/2 tbsp Sriracha
1/2 tbsp Lemon Juice
salt to taste
Preparation
7" Baguette, sliced cucumbers, sliced
fresh jalapeños, cilantro, slaw dressed
with rice wine vinegar and sugar.
Combine all crab meat ingredients
in a large bowl. Form into 2" balls,
flatten to an inch thick. Pan fry crab
cakes in oil until sides are light brown
and crisp, 3 minutes on each side.
Spread sriracha mayo on both sides
of sliced baguette. Put 2 or 3 crab
cakes on sandwich, topped with
the hearty slaw and cilantro leaves.
Arrange layers of cucumber slices
first, then jalapeños on top of slaw.
13Make No Small Plans
Shrimp is on the Menu Swimming in sustainable waters
Tails down, shrimp is the #1 choice of American seafood eaters, who
consume over one billion pounds - nearly four pounds a person - annually. Aqua Star’s seafood comes from
Pacific White Shrimp, a warm water species native to the Eastern Pacific facilities that are 100 percent certified
coast, is particularly prized by chefs for its sweet, clean taste and firm but by the Aquaculture Certified Council
succulent texture. Sauté, oven bake, bread and fry or grill these perennial (ASC) and the Global Aquaculture
seafood stars. Alliance Best Aquaculture Practices
(BAP). Its aquaculture products are
traceable from the source fisheries
used toward shrimp feed, the
hatcheries producing larvae, the farms
growing adult shrimp, and all points
of processing. In addition, Aqua Star
requires raw material tracking for all
shrimp plants, farms, hatcheries, and
Waste not: put feed mills.
unwanted shells and
tails to work in soup
stocks and seafood
style bases.
HIDDEN BAY® Distinctions Raw White Shrimp, Peeled & Deveined
Skewer, tail on, raw, frozen, 31/40 per skewer CA548
Tail on, raw, individually quick frozen 21-25/lb. CA668
Made with tightest Hand peeled and 100 net weight
specifications in deveined and true count
the industry
14Mexican-style spicy
shrimp cocktail
ingredients
1 lb 26/30 ct/lb Hidden Bay Raw,
Peeled, Deveined, Tail-on Shrimp
1 med Yellow Onion, diced
1 ea Lime, juiced
2 ea Tomatoes, diced
1 ea Celery Stalk, diced
1 ea Jalapeño Pepper, seeded
and finely diced
1 bunch Fresh Cilantro
11/2 C Chilled Tomato and Clam
Juice Cocktail
1C Ketchup
2 tbsp Hot Sauce
2 ea Avocados, peeled and diced
Salt and Pepper to taste
Saltine Crackers or Tortilla Chips
Preparation
Bring a large pot of water to a boil.
Add shrimp and cook for 2-3 minutes
or until shrimp turn pink. Remove shrimp
from the boiling water and place into an
ice water bath until they are cool. Drain
well. Combine the diced onion and the
lime juice, let sit at least 10 minutes to
soften. While the onion is marinating,
toss together the shrimp, tomatoes, celery,
jalapeño, and cilantro in a large bowl.
In a separate bowl, whisk together the
tomato and clam juice cocktail, ketchup,
and hot sauce. Stir into the shrimp
mixture. Lastly, add the onions, diced
avocado into the mixture. Season to
taste with salt and pepper. Let the shrimp
cocktail chill for 1 hour before serving
with saltine crackers or tortilla chips.
15A Perfect Platter of Flavor
Alaskan Pollock
Wild caught, bountiful and sustainable Swimming in sustainable waters
The pairing of “Alaska” with “seafood” is recognized by consumers as
the perfect match for a perfect catch. The 34,000 miles of coastline and
pristine icy waters of Alaska are rightly cited as the #1 source of great Hidden Bay Beer Battered Alaskan
seafood by diners, inspiring them to order fish more frequently when the Pollock is a product of Trident
state is used in the description. It’s why Alaskan Pollock, one of the most Seafoods, a company proud of its
abundant and sustainable species in the world, has become synonymous 40 years of commitment to the state’s
with consistent high quality and reliably delicate coastal communities and the customers
flavor. Versatile and inexpensive, Pollock’s slightly it serves. Trident harvests from Alaska
coarse texture and low oil content is appropriate state and U.S. federal fisheries with
for any preparation – bake, boil, deep fry, grill, two of the most rigorous fisheries
poach, sautee, smoke, steam management systems in the world,
or use for surimi. where sustainability is built into the
law. A fully traceable chain of custody
is maintained on the raw materials
upstream of products at Trident’s global
processing facilities, where associates
Trident seafood work alongside local offices to ensure
is certified by Alaska adherence to strict sourcing and
Responsible Fisheries product standards.
Management and the Marine
Stewardship Council.
Get the party started with a plate of
HIDDEN BAY Distinctions Icy Bay IPA Battered Alaskan Pollock Fillet
® Greek hospitality - mezze or small plates
IPA Battered frozen fillet 2-3 oz. BW630 of savory snacks. The mezze table is a
favorite gathering place, with a casual
Made with Alaskan® Results usually found Quality ingredients
vibe, communal plates, free-flowing
Brewing Company’s in scratch recipes and a bright flavor
conversation and more than a few
Icy Bay IPA® profile
rounds of ouzo in the mix.
16ALASKAN POLLOCK MEZZE PLATTER
A Deeper Dive ingredients
5 ½ lbs Hidden Bay Beer Battered
At Trident Seafoods, we take our commitment to Wild Caught Alaskan
stewardship and responsible practices seriously. In Alaska, Pollock/Pacific Cod
we have over four decades of experience participating 4 Medium Eggplants
directly in some of the best managed fisheries in the world.
We support strong science and management programs to
Extra Virgin Olive Oil
ensure a healthy resource and healthy fishing communities Salt & Pepper
now and for the future. Sustainability is an investment, the 1½ Cups Greek Yogurt (Plain)
cornerstone of our long term business philosophy.
2 Cloves Garlic (Finely Minced)
– STEFANIE MORELAND | TRIDENT SEAFOODS 2C Tomatoes (Diced)
VP, Seafood Sustainability ½C Fresh Mint (Chopped)
1C Kalamata Olives (chopped)
Za'atar Spice Mix
Lemon Wedges
Preparation
Brush eggplant with olive oil, season
with salt and pepper and grill until
browned and cooked through.
Combine yogurt, garlic, salt and
pepper and ¼ cup olive oil.
Combine tomatoes, olives, mint and
½ cup olive oil. Season.
Prepare fish according to label
instructions. Spread 2 tablespoons
yogurt sauce onto each plate, top
with eggplant and fish. Sprinkle with
mint and za'atar and serve with
lemon wedges.
17cod comes back
There’s no overestimating cod’s importance in the food chain. An American
icon, it’s the species that allowed early colonists to move toward economic
and political freedom. Cod has also shaped the evolution of the fish
Swimming in sustainable waters
processing industry, and its comeback from severe overfishing in the
1990s has proved to be both cautionary tale and hopeful saga. Now High Liner’s journey started almost
labeled as sustainable by the Marine Stewardship Council for the first time a decade ago, with a strong
in 20 years, cod is one of the fastest growing fish on the American menu, commitment to purchase solely from
with a lean, mild flavor profile and plate-perfect white flaky texture. responsibly run fisheries. The company
has achieved a leadership stance
by collaborating with non-profit,
non-governmental organizations
Hidden Bay’s premium (NGOs) around the world to drive
quality, wild caught Pacific improvements that positively affect
Cod is sourced from a Marine both the health of the fisheries and
Stewardship Council-certified
the environment. Their manufacturing
sustainable fishery
operations adhere to best practices
for minimizing waste and water use
and reducing fossil fuel power. High
Liner cod is responsibly fished in the
Pacific, Atlantic and Bering Sea, and
frozen and reprocessed according to
exacting food safety principles.
HIDDEN BAY® Non-Phosphate Cod Loins
Two times frozen 2-oz. 11320 | 3-oz. 11330
4-oz. 11342 | 5-oz. 11352 | 6-oz. 11354
Features clean label Sear, sautee, broil, No Phosphate Added
ingredients (cod, deep fry, steam technology uses fish
water and salt) or bake; ideal for protein to keep portions
house-made batters, fresh during storage, adds
breadings or glazes moisture during cooking
18Parmesan cod with hot
lemon-mustard sauce
A Deeper Dive
We stay engaged with fishermen to continually drive improvement, ingredients
going well beyond helping them attain certification. Best 1 ea Cod Fillet
management practices result in healthy economies, good jobs
and long-term profitability. The next phase of sustainability and the 1/2 C Dry Parmesan Cheese,
future of our business is a focus on aquaculture. We are currently grated
working with government and investors to help improve the amount
of aquaculture seafood available in North America, and reduce our 1/2 C Fine Bread Crumbs
dependence on the global marketplace.
1 tbsp Paprika
– BILL DIMENTO | HIGH LINER FOODS
Milk
Vice President of Corporate Sustainability & Government Affairs
Chairman of the Executive Committee of the Global Seafood Hot Lemon-Mustard Sauce
Sustainability Initiative & NFI Technical Committee
1/2 C Dijon Mustard
1/4 C Lemon Juice
1/4 C Water
Preparation
Combine parmesan, bread crumbs,
paprika, salt and pepper. Dip cod
in milk, then coat with the parmesan
mix. Pan fry cod in olive oil for 4
minutes on each side, until crusty and
light brown.
In a small sauce pan, simmer all
ingredients until thick, around 5 minutes.
Find this recipe and more at
rfsdelivers.com/thedish
19Catfish Rising
No Bottom Feeders Here Swimming in sustainable waters
It’s a new era for catfish, ascending to the top 10 list of most popular
seafoods in America (2018 National Fisheries Institute survey), farm-raised
for a sweet, mild taste. Unlike their wild kin - bottom feeders with a more Hidden Bay’s catfish partner, America’s
muddy taste – farm-raised catfish eat feed pellets that float on top of the Catch, one of the largest producers of
water, resulting in a cleaner, utterly delicious flavor. The moist, dense, firm farm-raised catfish in the US, has been
meat absorbs other flavors readily, and can be dressed up with a complex providing best quality product to the
sauce, or down for casual applications. Traditionally coated in cornmeal marketplace for nearly 30 years. The
breading and deep fried, catfish is now found in Mexican, Asian and vertically integrated catfish processor
Cajun cuisines. controls the entire production process
from feed mill to hatchery to delivery.
Its 5000-acre farm in the heart of the
Hidden Bay Catfish Mississippi delta, the largest single-
is Best Aquaculture location catfish farm in the country,
Practices certified and surrounds the processing plant,
USDA inspected enabling live catfish to be processed
within minutes of being harvested.
HIDDEN BAY® Distinctions Catfish Fillets
40/5-7 oz individually quick frozen 52150 Pair the crispy crunch of catfish
with our Culinary Secrets Dill
Tightly controlled Guaranteed net Fry, broil, bake, saute Tartar Sauce or Cocktail Sauce,
specifications weight of fillets or grill; delicious with and for a slice of tradition, serve
guarantees only the and master cases, sauces and seasonings Mississippi-style with yellow onion
highest-quality fish ensuring uniformity in a range of flavors or a whole scallion.
and consistency
20mississippi delta fried
catfish sandwich
A Deeper Dive
Perhaps the most important key to our sustained success Ingredients
is the development of our hybrid catfish. A cross between 3 ea 3-4 oz Catfish Filets
the channel catfish (Ictalurus Punctatus) and the blue
catfish (Ictalurus Furcatus), this hardier, faster growing, 2 ea Slices White Bread
and genetically superior catfish was several years in 1/4 oz Lettuce
the making, using intense indoor scientific spawning 11/2 oz Sliced Tomato
techniques in our hatchery. Now, our entire farm has
been stocked with this new hybrid catfish.
2 ea Bacon Slices
Source - America's Catch website
1 oz Tobasco Sauce
4 oz Corn Flour
7 oz Buttermilk
1 tbsp Paprika
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt
Preparation
Preheat fryer to 350ºF. In a shallow
dish pan, add buttermilk, tobasco and
then place fish in, and let it refrigerate
for 7-8 hours. In a stainless steel bowl,
add corn flour, corn meal, paprika,
garlic powder, black pepper, salt and
mix well. Once dry mix is complete,
dredge fish in dry mix, then place in
fryer, then cook for 3-4 minutes or until
golden brown. Remove and place on
paper towel to drain. Cook bacon
and set aside. With both sides of
bread, add fish and top with bacon,
lettuce, tomato and mayonnaise.
21Smokin˙ Cold Salmon
From sacred gift of early North American tribes to upscale delicacy of
today, salmon will always have a seat at the best tables. At the head is
Atlantic salmon, with a deep orange, flaky, oil-rich texture. Once abundant Swimming in sustainable waters
in the rivers of North America, Europe and the Baltic, wild salmon is
Global aquaculture giant True North
considered a vulnerable species, and is now primarily farm-raised.
Seafood, the source for Hidden Bay
Smoked Atlantic Salmon, began six
generations ago with fishermen in
True North is the only Canada’s Bay of Fundy. Now a fully
Atlantic salmon producer
integrated operation, True North has
in North America to achieve
the highest level 4-star Best
control over every step of the supply
Aquaculture Practices chain, from hatching and juvenile
certification rearing, to growth, harvesting,
processing and delivery - traceable
from egg to plate. The company
played a major role in the successful
Fundy Salmon Recovery project, which
resulted in a historic 29-year high in
salmon returns to the Upper Salmon
River in Fundy National Park in 2018.
HIDDEN BAY® Distinctions Cold Smoked Atlantic Salmon Fillets Take a classic dish to new places
2-3 lb. Pre-sliced Frozen CA241 with this heart-healthy flatbread
appetizer. True North's cold smoked
Dry-cured in Smoked with natural 100% free of additives, salmon adds a welcome peppery zest,
exclusive kosher hardwood chips preservatives, artificial perfectly complemented with a dollop
salt and brown flavors or colorants of honey mustard.
sugar blend
22salmon & arugula flatbread
Ingredients
1 pck True North Cold Smoked
Salmon
1 Premade Flatbread
1 pck Cream Cheese
11/2 C Arugula
1/2 sm Red Onion
2 tbsp Honey Mustard
2 tbsp Lemon Juice
2 tbsp Fresh Dill
Salt and Pepper to taste
Preparation
Bake flatbread according to package
directions (or to recipe). Blend lemon
juice, 1 c arugula and cream cheese.
Spread cream cheese blend over
prepared flatbread. Place smoked
salmon in a single layer and drizzle
A Deeper Dive with honey mustard. Top with
The disappearance of wild Atlantic salmon remaining arugula and dill. Serve
poses a real environmental issue. Ensuring the immediately.
ultimate survival of the species depends on human
intervention, new thinking and the collaboration
of dedicated partners. Fundy Salmon Recovery is
the first project in the world to collect endangered
inner Bay of Fundy salmon that have spent their
critical early life stages in the wild, and then care
for them in an ocean environment at a dedicated
marine farm site. The fish are then released back
to naturally spawn the next generation of wild Find this recipe and more at
Atlantic salmon. rfsdelivers.com/thedish
– JESSICA O’KANE, TRUE NORTH SEAFOOD
23Coconut crusted mahi sliders with
Avocado, mango and lime aioli Sandwiches
ingredients
4 ea 6 oz Mahi Portions, with crunch
cut into 2 oz portions
3 Egg Whites
¾C Panko Breadcrumbs
¾C Sweetened, Shredded Coconut
1 tsp Salt, divided, plus more for
seasoning fish
TT Freshly ground black pepper
12 Tbsp Mayonnaise
12 tsp Lime Juice
½ tsp Cumin
1 Clove Garlic, minced
¾ tsp Sriracha
2 ea Avocados, sliced
2 ea Mangoes, sliced
Purple Cabbage, thinly sliced
12 ea Brioche Buns
Preparation
Preheat oven to 375 degrees. Set a cookie
cooling rack on top of a baking sheet and spray
with non-stick spray.
In a small bowl, whisk egg whites until frothy.
On a large plate, mix panko, coconut and ½
tsp salt. Season with a little bit of freshly ground
pepper. Season fish portions with salt and
pepper. Coat in egg mixture, letting the excess
drip off, and then coat in coconut mixture, patting
off any excess breading. Place filets on cooking
rack and bake until golden brown and cooked
through, about 20 minutes.
While fish is cooking, mix together remaining
salt, mayo, lime juice, cumin, garlic and sriracha.
To assemble sliders, spread buns with lime aioli,
then place the fish portions on the bottom halves
of the buns and top with a little bit of the sliced
mango, avocado and purple cabbage.
24Seared ahi tuna burger with
crispy wontons
ingredients
2 Tbsp Soy Sauce
2 Tbsp Dark Sesame Oil
1 Tbsp Grated Fresh Ginger
2 ea Cloves Garlic
4 ea 6 oz Ahi Tuna Steaks
12 oz Chanterelle Mushrooms
1 Tbsp Butter
Fresh Wonton Wrappers
1½ C Toasted Sesame Seeds
4 Tbsp Mayonnaise
1 tsp Wasabi Powder
2 oz Radish Sprouts
4 ea Brioche Buns
Canola Oil for frying the Wontons
Preparation
Combine soy sauce, sesame oil, ginger and garlic
in a 13x9 dish. Place the tuna steaks into the
marinade and coat evenly. Cover with plastic and
keep in the fridge for about 40 minutes.
Heat the canola oil in a large pot several inches
from the bottom. When the oil reaches 375
degrees, drop a wonton square into it and let it
cook for about 40 seconds and then flip it over
for another 20 seconds. Transfer to a plate with a
paper towel on it. Repeat this process to make as
many wonton strips as desired.
Add the wasabi powder to a small bowl and
using enough water, make a paste. Mix the paste
into the mayonnaise. Taste and adjust if necessary.
In a pan, melt the butter and saute the mushrooms
This hearty until cooked, about 7 minutes.
substitute for a burger Heat the grill on high heat. Sprinkle each tuna
sandwich packs in plenty steak liberally with sesame seeds. Place each
of flavor between its steak on the grill. Grill for about 1½ minutes, flip
them over, and then continue cooking for another
brioche buns. minute. Make sure you don't overcook the tuna, it
should be rare to medium rare.
Spread each bun with wasabi mayo. Place a
piece of tuna on top, followed by a couple of
wontons, mushrooms and sprouts.
25thai red curry shrimp soup
ingredients 6 oz Rice Noodles,
A Warming
prepared
Trend
2 Tbsp Oil
2-3 Tbsp Red Curry Paste according
to package
2 large Garlic Cloves,
directions
minced
2 tsp Minced Ginger Garnish
2 13.5 oz Cans of ¼c Chopped Fresh
Coconut Milk Cilantro
½C Water ¼c Thinly Sliced
2 2" Pieces of Fresh
Lemongrass, Thai Basil
cut in half 1 Lime, cut into
1-2 Tbsp Brown Sugar, wedges
depending on 1 Red Chili, sliced
desired sweetness thin
2 Kaffir Lime Leaves
24 Raw, Peeled,
Deveined, Tail-On
Hidden Bay
Shrimp
2C Sugar Snap Peas
1 Red Bell Pepper,
cut into strips
2 Tbsp Fish Sauce
Preparation
Heat a medium size pot over medium high heat. Add oil. Add
red curry paste and stir for about 1 minute or until fragrant. Add
garlic and ginger, stir for about 30 seconds. Add coconut milk,
Serve up a soul-
water, lemongrass, brown sugar and kaffir lime leaves. Cook
and stir frequently about 20 minutes or until shrimp turns bright
warming chili that
red. Stir in the fish sauce. Divide rice noodles among bowls, top piles on the flavor with
with soup and desired garnishes. sumptuous seafood, meaty
beans and a bit of
Add bok choy, broccoli, and carrots for more veggies or mix it
up and add 3 cups of mixed veggies in place of the snap peas
irresistible bacon.
and red bell peppers.
Find this recipe and more at
rfsdelivers.com/thedish
26Seafood chili
ingredients
1 lb Mahi Mahi filets
8 oz Scallops
1C Canned Northern
White Beans
4 oz Bacon
1 Onion
1 Pablano Pepper
2 Tbsp Dark Chili Powder
1 Tbsp Smoked Paprika
1 C Heavy Whipping
Cream
1C Tomato Puree
Preparation
Dice bacon and cook in a heavy pot until
crispy. Add onions and peppers and cook
until soft. Add remaining ingredients and
bring to a slow simmer. Once seafood is
done, break apart with tongs and stir. Top
with sour cream and chives.
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tag us @Reinhart_Corp
27Hooked on
Salads
Salmon with Tomato farro Salad and Lemon Yogurt sauce
ingredients 1½ Tbsp White Wine Preparation
3C Cooked and Vinegar Preheat oven to 400 degrees. Spread the tomatoes evenly on a large
chilled Farro TT Salt and Pepper cookie sheet lined with parchment paper, drizzle them with the olive oil
1C Assorted Cherry and season with salt and pepper. Roast tomatoes in the oven for 10 to
Tomatoes 15 minutes or until they are slightly softened and lightly browned. Let
2 Tbsp Olive Oil
salmon & sauce them cool. Once the tomatoes are cool add them to a bowl with all of
3 8 oz Salmon the remaining salad ingredients and stir until combined, leaving behind 1
1C Arugula Tbsp of the fresh oregano leaves for garnish. Set aside.
Portions
¼C Pitted Spanish
2 Tbsp Olive Oil In a small bowl, whisk the yogurt lemon zest, chives, salt and pepper
Olives
4 Tbsp Unsalted Butter until combined.
¼C Pitted Kalamata
Olives 1c Full Fat Greek Yogurt Add olive oil to a large skillet and heat over high heat. Season salmon
zest ½ a lemon on both sides with salt and pepper to taste and place in the skillet. After
½C Cucumber, sliced
1 Tbsp Honey 2 to 3 minutes, add in the butter to help the salmon brown. After another
¼C Crumbled Feta 2 minutes, flip the salmon and baste with the browned butter in the pan
Cheese 1 Tbsp Chopped Fresh
until the salmon is finished cooking, about 4 more minutes.
2 Tbsp Fresh Oregano, TT Chives
TT Salt and Pepper Place the cooked salmon over a bed of the farro salad, top with yogurt
separated
sauce and garnish with oregano leaves.
28Tart Cherry Glazed Ahi Tuna Kebabs Over spiralized Winter Salad with Lime Yogurt Dressing
ingredients salad Preparation
1 lg Carrot For the glaze, combine all the ingredients into a small saucepan.
glaze
1 lg Parsnip Bring to a boil then reduce to a simmer. Cook until mixture has
¾C Montmorency Tart reduced by half. Remove from heat and let cool. It will thicken as
Cherry Concentrate 1 lg Granny Smith Apple
it cools.
½C Water ¼c Dried Montmorency
Tart Cherries, For the salad, spiralize the carrot, parsnip and apple into 'noodles'
3 Tbsp Maple Syrup
chopped and place in a large bowl with the dried tart cherries. Whisk
1½ Tbsp Balsamic Vinegar together the Greek yogurt, lime juice, tart cherry concentrate, salt
1/3 C Plain Greek Yogurt
and pepper in a small bowl, pour the dressing over the salad and
1/2 Lime, Juiced toss to combine.
kebabs 1 Tbsp Montmorency Tart
2 6 oz Ahi Tuna For the kebabs, preheat a greased grill or grill-pan to medium-
Cherry Concentrate
Steaks, cut into cubes high heat. Skewer the tuna cubes and red onion in an alternating
TT Salt & pepper pattern on two kebab sticks. Lightly brush the glaze all over the
1 lg Red Onion, chunks
kebabs, then place on the hot grill/grill-pan and sear for 1-2
minutes per side. Remove kebabs from the grill and generously
brush more glaze on top. Serve on top of spiralized winter salad.
Salad as comfort
food: dig into this
Instagram-ready dish
bursting with sweet,
savory and tart flavor
explosions.
29Cod & Cauli Nachos
ingredients
Fit to be Fried
4 8-lb Large Heads Cauliflower,
cut into florets Appetizers
1/4 C Vegetable Oil
4 tsp Kosher Salt
2 tsp Ground Cumin
2 tsp Smoked Paprika
3 lbs Beer Battered Wild Caught
Alaska Polluck/Pacific Cod
3C Colby Cheese, grated
Pico de Gallo
Mexican Crema
Black Olives, sliced
Cilantro, chopped
Preparation
Toss florets with oil, salt, cumin and paprika and
roast on baking sheets until browned and crisp,
35-40 minutes. Prepare fish according to label
instructions. Divide into single serving dishes, top
with 1 oz cheese and bake until melted. Garnish
with pico de gallo, crema, black olives and
chopped cilantro.
pair two of today's
hottest ingredients,
beer battered fish and
crisply roasted cauliflower,
for a picture perfect
presentation.
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tag us @Reinhart_Corp
30crab, spinach and artichoke dip
ingredients
8 oz Cream Cheese
½C Grated Parmesan Cheese
¼C Mayonnaise
1 Garlic Clove, minced
2 tsp Green Onion, minced
1-14 oz can Water-Packed Artichoke Hearts,
rinsed, drained, and chopped
1C Fresh Spinach, washed and chopped
½C Shredded Jack Cheese
2 tsp Lemon Juice
2 tsp Hot Sauce
4 oz Crab Meat, picked for shells
TT Salt and Pepper
¼C Mozzarella Cheese
2 tsp Green Onions, minced
Crackers or French Bread for dipping
Preparation
Combine the cream cheese, Parmesan cheese, Jack
cheese, mayonnaise, garlic and mix well. Gently
stir in the spinach, artichokes, crab, green onion,
hot sauce and lemon juice. Pour into an oven proof
serving dish and bake in a pre-heated 375ºF oven
until hot and bubbly.
Remove from the oven and sprinkle with mozzarella
cheese. Place back in the oven and bake until the
cheese is melted and starts to brown.
Garnish with minced green onions.
Find this recipe and more at
rfsdelivers.com/thedish
31Catfish fritters
ingredients
1 Tbsp
1
Oil
Red Bell Pepper,
green tomato relish
1C Green Tomato,
chopped
Southern Fried
Apps
small dice ¼C White Onion,
1 Yellow Onion, chopped
small dice ¼C Green Bell Pepper,
2 Garlic Cloves, minced chopped
2 Green Onions, minced ¼C Red Bell Pepper,
1 Egg, beaten chopped
½C Buttermilk 2 tsp Salt
10 oz Boneless Catfish Filet, 2 tsp Black Pepper
grilled, then flaked ¼c White Sugar
1c All-Purpose Flour 1 tsp Mustard Seed
2 tsp Baking Powder ½C Rice Vinegar
¼ tsp Salt Hidden Bay®
½ tsp Black Pepper 3 oz Crab Cake w/real
2 tsp Hot Sauce & imitation crab
Vegetable Oil,
for frying 11022
Preparation
Combine all relish ingredients in a pot and simmer for 20 minutes.
Heat oil in skillet and saute the red pepper, onions, garlic and green
onions for 2 minutes. Allow the vegetables to cool. Combine the
vegetables in a bowl and add egg, buttermilk, and flaked catfish.
Combine the flour and baking powder and add it to the fish mixture.
Season the fish with salt, pepper and hot sauce. Heat deep fry oil to
350 degrees.
Carefully drop the fish batter by tablespoons into the hot oil for about
2 minutes per side or until golden brown. Drain on paper towels and
serve with green tomato relish.
Crab cake slider w/horseradish sriracha sauce
ingredients Preparation
1 3 oz Crab Cake Whisk sauce ingredients
½C Mayonnaise together and chill. Fry or
oven prepare crab cake to
1 Tbsp Horseradish
golden brown. On a suitable
1 Tbsp Sriracha slider bun, top crab cake with
1 Tbsp Capers sriracha sauce or serve on the
1 Tbsp Apple Cider Vinegar side. Cut into quarters. Frill pick
1 Tbsp Lemon Juice corners and drizzle with sauce Hidden Bay®
2 tsp Spicy Mustard as desired. Homestyle Shrimp
1 Shallot, chopped 10-13
10594
32Hidden Bay® shrimp & sausage corndogs
Catfish Fillets
40/5-7 oz
ingredients Preparation
52150 6 ea Shrimp White Skewer HOT AND SOUR MUSTARD:
Raw Peeled and Mix vinegar and sugar. Stir to
Deveined 31-40 Tail dissolve. Whisk in remaining
on Frozen ingredients.
2 oz Hot and Sour Mustard Brown Sugar Lacquer:
1 ea ¾" Thick Slice In a small sauce pot, bring
Pineapple all ingredients to a boil to
2 oz Brown Sugar Lacquer dissolve sugar.
CORN DOGS:
hot & Sour mustard
Medium dice sausage then fine
2C Creole Mustard ground in a food processor.
2C Dijon Mustard Combine all ingredients and mix
1C Rice Wine Vinegar well. If too thick add buttermilk,
1C Sugar if too thin add more flour. Take
¼C Sambal skewered shrimp and dip into
batter and fry at 325 degrees
Brown Sugar Lacquer until golden brown.
Serve THESE 2C Brown Sugar
Serve with hot and sour mustard
versatile dishES as ¼C Soy Sauce as dipping sauce on side.
a shareable app or a ½C Water Garnish with pickled okra and
unique family-style Corn Dog Batter your favorite greens.
treat. 1 lb Georgia Best Smoked OPTIONAL PRESENTATION:
Pork Sausage Grill ¾" pineapple, do not core.
1C AP Flour Arrange grilled slices on plate
or serving platter. Drizzle with
1C Sugar
brown sugar lacquer and hot
2C Corn Flour and sour mustard.
1 1/3 C Masa
Garnish with micro greens.
2C Corn Meal
¼C Dry Mustard
1 tsp Cayenne Pepper
1 Tbsp Granulated Onion
1 Tbsp Granulated Garlic
2 Tbsp Sugarcane Vinegar
Hidden Bay® 9 dashes Tobasco
3 oz Shrimp Skewer, 3 tsp Kosher Salt
tail on, frozen, 31/40
per skewer 1 tsp Baking Soda
CA548 4 tsp Baking Powder
2 qt Buttermilk
8 Whole Eggs
33Power up the menu
W/Mussels
Greek Style Mussels
ingredients
16 oz Hidden Bay® Mussel, In Shell
2 oz Extra Virgin Olive Oil
2 oz Yellow Banana Pepper Mild,
Crinkle Cut Rings
2 oz Feta Cheese Crumbles
1 oz Oregano Leaves
cipe and more at
4 oz Fire Roasted Tomatoes,
Diced In Juice
Preparation
Heat oil in saute pan. Add mussels (from
frozen) and heat for 5-8 minutes. Add
tomatoes and reduce to a simmer. Continue
for about 3 minutes. Add oregano and
banana peppers, place in bowl and garnish
with feta.
Find this recipe and more at
rfsdelivers.com/thedish
34Moules ProvenCales
ingredients Preparation
2 Hidden Bay® Whole Shell Mussels Sweat onions, celery, garlic, basil in olive oil; add the bouquet garni. Stir
1-lb. packages in tomato paste, canned tomatoes and sugar. Season to taste. Cook over
3/4 C Dry White Wine medium-low heat till flavors blend.
ProvenCale Sauce: Place whole shell mussels in a non-reactive casserole dish, add wine,
1 Tbsp Olive Oil cover and bring to a boil over high heat, until shells are just open.
2 Shallots, Chopped Drain cooking liquid, returning the opened mussels, in their shells, to the
1 Stalk Celery, Chopped casserole dish.
1 Garlic Clove, Crushed Pour the hot Provencale sauce over the mussels and heat through. Sprinkle
1 tsp Chopped Fresh Basil, & to Garnish with chopped basil and/or parsley. Serve immediately in deep bowls.
1 tsp Dried Bouquet Gami
1 Tbsp Tomato Paste
14 oz Plum Tomatoes, can seeded, chopped
TT Salt and Pepper
1 tsp Sugar
serve France's
long-time treasure with
a basket full of crunchy
bread or crispy
French fries.
35Beer and
Seafood Pairings comin’
Some rules were made to be stretched,
if not broken, and beer plays as well
with seafood as the traditional white
wine. Ales of all kinds provide the right
to a
ying to seafood’s yang, and you can
experiment with your own beer pairings
by keeping these three basic principles
head
from the Brewers Association on tap:
• Match strength with strength. Beer’s
strong points involve alcohol content,
malt character, hop bitterness,
sweetness, richness and roastiness.
For food, it’s all about the fattiness,
sweetness, cooking method, spicing,
texture and complexity.
• Find harmonies by identifying a
common flavor or aroma element.
• Consider specific interactions
of beer and food for dynamic
pairings. Partner sweet, fatty or
spicy foods with the appropriate
hop bitterness, sweetness, malt,
alcohol or carbonation; for
instance, a beer with plenty of malt
to cool the heat of a fiery dish.
We’ve made some beautiful matches
for you with our featured dishes below:
Smoked Salmon, Asparagus, Basil
Fettucine: Pilsner’s mild flavor and For more beer and
slightly hoppy profile balances the seafood duos, visit
delicate flavor of salmon without a hint
of dominance. rfsdelivers.com
Coconut Crusted Mahi Sliders with
Avocado, Mango & Lime Aioli:
Witbier’s well-rounded, mild nature
and sweet wheat finish makes it a
perfect companion to the mahi slider.
36The flavor will be slightly less hoppy than
a hefeweizen and won’t overpower the
gentle mahi.
Seared Scallops, Arugula, Spring
Pea Pesto: Blonde ale makes an ideal
counterpart to this delicate dish. Blonde
Ales are typically light in flavor, color,
hoppiness, with a hint of fruitiness.
Green Curried Mussels: Raise an IPA with
a nugget hop variation, which elegantly
stands up to curry while highlighting the
herbal and spicy notes of the dish.
Crabmeat Bahn Mi: Hefeweizen, a wheat
beer with a buttery sweetness, blends
perfectly with the crab meat and holds up
to the bhan mi flavors.
Mexican-style Spicy Shrimp Cocktail: Try
an IPA made with citra and/or mosaic
hop variation. IPAs work well with spicy
foods such as the jalapeños in this dish,
while the citra and mosaic hop bring
out the citrus and fruity notes of the lime
and avocado.
Lobster Poutine: Oktoberfest or Vienna
will pair beautifully with this dish,
complementing the flavorful seasonings
without overpowering the buttery lobster.
Parmesan Cod with Hot Lemon Mustard
Sauce: Match up a pale ale made with
a citra hop variation. Its citrus and floral
notes harmonize delightfully with the
lemon mustard sauce while the pale ale
stands its ground with the savory cod.
Mississippi Fried Catfish Sandwich:
Classic Pilsner, with a well-rounded and
mild flavor, will work to lighten up this
fried dish.
Share your recipes on Instagram
and tag &usArugula
Salmon @Reinhart_Corp
Flatbread: Refresh
with a Pilsner, made with a citra hop to
highlight the zesty lemon and dill.
37Seafood & Wine
A Few Simple Rules
While you can—and should—pair red wine with seafood,
perfect
pours
be careful what you grab.
• Any bigger, thick-skinned reds tend to not go great
with fish or shellfish, especially big cabs, zinfandel or
Australian shiraz. Those wines tend to have more tannins,
which work better with meatier foods.
• If your guests want red wine, especially if the seafood
dish is prepared in a red sauce or a red wine reduction,
you suggests something lighter, like cru Beaujolais, red
Burgundy or a pinot noir from Oregon.
Most white wines are highly recommended to pair with fish
and shellfish, but these two are especially excellent:
• Hailing from the northern regions of Alto Adige, Fruili and
Lombardy, pinot grigio is one of the most popular white
grapes not only in Italy, but also the world. The same
grape as the French pinot gris, it’s a crisp, somewhat dry
yet citrusy easy-drinking wine that pairs well with lighter
seafood dishes.
• Garganega is the most widely grown white grape in the
Soave region in the Veneto, a northeastern Italian region
stretching from the Dolomite Mountains to the Adriatic
Sea. It is a crisp, clean, cool-climate white with notes of
lemon zest, peach and honeydew that goes well with
rich seafood like scallops and clams as well as gnocchi
and risotto.
What drinks well with shrimp or salmon?
• With a fairly bland natural flavor, shrimp soaks up any
sauce or seasonings it's cooked in giving you flexibility.
You can look to pair it with Chenin Blanc, Albariño or a
fruity rosé. If you add it to a paella or pasta dish with red
sauce, look toward red wines like a light Pinot Noir or
fruity Beaujolais.
• With as rich, fatty and oily as salmon is, look toward fuller-
bodied whites like oak-aged Chardonnay, Viognier, white
Burgundy or Sauvignon Blanc. But you can also pair lower-
tannin reds like Tempranillo from Rioja.
38Seafood & Cocktails
Common sense will tell you not to pair seafood with
cocktails made with dark spirits. It’ll be like the clash of
the titans. Also out are overly complicated drinks made
with too many ingredients. Try using fresh, seasonal
ingredients, from garnishes to freshly squeezed juices,
whenever possible.
Consider pairing a creamy seafood salad filled with
king crab, lobster and smoked whitefish with a pisco-
or gin-based drink. Both spirits boast lots of character
as well as fruit-forward notes and complement endless
ingredients.
• The pisco sour, a Peruvian original experiencing a
resurgence in recent years, works well, particularly the
lime playing off the seafood.
• Also, it doesn’t get any simpler than the gin gimlet.
Another long-time favorite, it goes down easy and the
lime juice is certain to play well with the seafood salad.
When it comes to seafood, grilled salmon and grilled
shrimp are indisputably fan favorites. Pairing cocktails
with them should be effortless, so why not recommend
vodka-based drinks to your customers?
• Our recommendations: Salty Dog, Sea Breeze and
the extremely popular Moscow Mule.
• When pairing with seafood, avoid overly sweet
vodka drinks like White Russian (vodka, coffee liqueur
and cream) and Lemon Drop (lemon juice, triple sec
and simple syrup).
Fresh herbs used to flavor seafood may also be
used to garnish glassware rims for additional flavor
profiles. Use them to also update the appearance of
classic cocktails.
Looking for more • Basil • Fennel
great cocktail
pairings? You'll find • Bay Leaves • Lemon Balm
them all in our Bar
• Chives • Mint
Guide @ rfsdelivers.
com/restaurant-inc/ • Cilantro • Parsley
barguide.
• Dill • Rosemary
39Alaska Seafood
Marketing Institute SUSTAINABILITY
Alaska is committed to ensuring the
future health and resiliency of its seafood
and the surrounding marine ecosystem
IS IN OUR
for generations to come. They do this
through careful resource management. GENES
Alaska’s commitment to
sustainable seafood
is based on three core
principles:
• Minimal harm. Minimize by-catch
of non-targeted fish, harm of other
marine plants, animals, ocean and
fresh water environment.
• No overfishing. Overfishing happens
when too many fish are taken from
the sea and there are not enough
fish left to replenish the natural
population.
• Transparency and collaboration with
all stakeholders with an interest in
Alaska fisheries, including the fishing
industry, environmental groups,
scientists, academics and other
interested organizations.
Globally, Alaska
is viewed at as the
gold standard in
responsible fisheries
management.
40Alaska has created
measures to ensure
sustainability of its
marine species stocks and
ecosystems.
• Alaska will only harvest fish at removal rates
that will not adversely affect the environment,
which allows the marine ecosystem and
seafood species to continue to replenish year
after year.
• Alaska can restrict the number of harvesters
All seafood in each fishery through license limitation or
from Alaska “limited entry.”
is sustainably
• The National Marine Fisheries Service and
harvested. the Alaska Department of Fish & Game
use fishery management methods and
techniques, including: “Time-and-Area”
closures, restrictions on size of boats and
fishing gear, prohibition of certain types of
gear and “rights-based” management, which
grants right to a given fraction of a Total
Allowable Catch.
• Alaska ensures oceans and waterways are
maintained by complying with a variety
of measures, such as Marine Protected
Areas (MPAs) and a number of federal
governmental protection acts, including the
Marine Mammal Protection Act, the Fur Seal
Act, and the Magnuson Stevens Fishery
Conservation Act.
To find out more about alaska seafood go to:
alaskaseafood.org
41You can also read
