December 2015 A Samuels and Son Seafood Magazine

FISH TALESFISHFISHFISH FISH ™

TALESTALESTALESTALES

Photo by: Josiah Andrews

Ducktrap RiverDucktrap Riverof Maineof Maine

In this Issue:Ducktrap:

Artfully Smoked Products

Feast of the Seven Fishes: The Return of the Best Seafood Holiday of the Year!

In the News: Susana Foo is Back in Philly!

Nunzios in Collingswood: The Perfect Place for Your Seven Fish Feast!

Ducktrap Riverof Maine

Photo by: Josiah Andrews

SamuelsandSonSeafood.com

Edward ODonnellEditor in ChiefAdvertising Sales

Joseph LasprogataCreative Editor

Donna D’AngeloAssisting Editor

Joe CimineraHead Writer

William BradfordStaff Writer

PhotographyTina ToalJosiah Andrews

Chef Davis DenickLead Chef

Advisory CommitteePaul HowardNick AnastasiLisa Tiscavitch

FISH TALESFISH TALESFISH TALESFISH TALESMagazine

Spotlight

Growing up on his family farm in Castellana Grotte, Italy, near the Adriatic Sea, Chef Nunzio Patruno became accustomed to eating nothing but fresh produce and seafood.

If you ask the well regarded Chef what his favorite seafood to prepare is, he will answer you in the simplest way possible. “Any fresh fish,” Patruno said deliberately. “Freshness speaks for itself, freshness is the key.”

The chef and owner of the critically acclaimed Nunzio Ristorante Rustico in Collingswood, New Jersey for 11 years, Patruno developed a deep and meaningful appreciation for fresh food that would carry him across Italy, through France, and into America at a young age.

“As a kid, my friends and I used to go to the Sea and gather Mussels and Clams,” said a reminiscing Patruno. “I’d bring a lemon and loaf of bread and that would be lunch.”

With a bevy of unique and traditional seafood dishes on his menu today, you can see that Patruno’s enthusiasm for seafood has never wavered. Zuppetta dell’ Adriatico, an ode to his childhood, features Mussels, Clams, Calamari, Shrimp and Scallops served with garlic bread. His Linguine Pescatore is an ever popular dish with Mussels, Shrimp and Scallops tossed in tender pasta with spicy tomato sauce. A customer favorite is Grilled herb crusted Salmon served with tomato and basil.

Seafood has always been a part of Patruno’s culinary and personal life. He first began cooking as a young man when his mother tasked him with preparing meals for his siblings. Beginning with tomato sauce and pasta, he soon realized he was hungry for more. After attending a culinary vocational school when he was 16, Patruno began working in kitchens throughout Italy.

“I had jobs all around Italy, many of them on the water,” said Patruno. “When I moved to France, I worked on the water.”

It was in France when Patruno first floated the idea of opening his own restaurant. He was 26 years old, and wanted to open a small bistro and mentioned it to two Italian waiters he worked with. Instead of France, they suggested heading to America.

“I quit my job, I sold my car, I closed my bank account, I even broke up with my girlfriend, and I moved to America,” said Patruno. “It was tough in the beginning.”

Along with his partners, Patruno opened six successful restaurants in Philadelphia and its surrounding suburbs. After 20 years in Philadelphia, he went on his own and opened Nunzio Ristorante Rustico. He has received rave reviews ever since.

When he went out on his own, Patruno knew from the very beginning there was something he needed to do. Every Christmas Eve night, he would host a traditional Feast of the Seven Fishes dinner. One of the most popular events of the year, guests make reservations in October to get a seat for the Seven Fishes.

“I just try to be traditional with it,” said Patruno. “Bacalao is mandatory, Squid, Eel, pasta with Shrimp, Clams and Mussels, Smelts of course, they’re also mandatory.”

While keeping the meal true to his roots, it is the spirit of the Seven Fishes, and his restaurant in general, that Patruno finds the most rewarding.

“When you sit down to eat with friends, food just tastes better.”

For more information please visit Nunzios at www.nunzios.net.

Follow us online @SamuelsSeafood

Congratulations to Lisa Tiscavitch our Employee of the Month!

Lisa has been a valuable member of the Samuels family for over 17 years and her commitment to quality work, team unity and customer satisfac-tion has made her one of the most valuable mem-bers of the sales depart-ment.

Keep up the good work, Lisa!

Employee of the Month

By: Joe Ciminera

Collingswood, NJ

Nunzio Ristorante Rustico

Photo by: Josiah Andrews

Internationally acclaimed, James Beard Award winning Chef and Author Susanna Foo brought her unparalleled culinary insight and experience to the Samuels Seafood kitchen where she prepared several new creations set to grace the menu of her latest Center City concept, SuGa Restaurant.

Chef Susana Foo helped place Walnut Street and Philadelphia on the Culinary Foodie map with her namesake restaurant Susanna Foo, where she garnered national acclaim, reviews, and awards

with a brilliant Chinese and French fusion cuisine. In 2006, Chef Foo opened Susanna Foo Gourmet Kitchen in Radnor, PA and delighted the suburbs with her unmatched skill for Asian Fusion, a culinary style she pioneered.

Located on Sansom Street, SuGa will continue her iconic Asian fusion style, with a stronger Chinese culinary influence. How does Chef Foo feel about returning to the city? “It’s always exciting in the city,” she says, “I love Philadelphia and the growth of the restaurant scene in Center City.”

Smoking seafood is an art. Like any great artist, Ducktrap River of Maine utilizes creativity coupled with ingenuity to create master-pieces.

There is no debating it, if you begin the smoking process with high quality ingredients; you’re simply going to end up with a high quality product. Ducktrap River of Maine makes absolutely no exceptions when it comes to their smoked offerings including Salmon, Trout, Mackerel, Mussels and Shrimp.

With the holiday season right around the corner, there is no better time to take advantage of Ducktrap’s smoked products. Great for Thanksgiving appetizers, rounding out a Seven Fishes dinner, at a Christmas Day brunch, or on New Year’s Eve, Ducktrap has some-thing for any occasion.

Ducktrap has been in business since 1976 with their smokehouse located on the eastern shore of Maine. Using traditional smoking techniques and premium seafood, Ducktrap has been at the forefront of the smoked seafood industry for nearly 40 years.

With such a wide offering, Ducktrap sources their products from around the world, in search of the best tasting and most responsibly harvested seafood that can be found. The quality does not end with the seafood, as Ducktrap uses a superior wood in the smoking process as well. Using wood found in the forests of Maine, Ducktrap is able to source local and natural cherry, apple, oak and maple wood. Ducktrap mills their own fruitwood right before the chips are used in the smoker ensuring that they are fresh and provide the smokiest flavor to their seafood offerings.

Ducktrap has a unique brining process, using two different methods depending on the type of seafood they are working with. Wet

brining is created by mixing salt, spices and water to cover the fish, while dry brining is a dry process, sprinkling the fish with salt and spices. There is no catchall way to brine and smoke seafood, but Ducktrap has tweaked their recipes and processes to perfection.

Depending on the consistency and flavor they want to achieve, Ducktrap either hot smokes or cold smokes their product. Ducktrap’s hot smoking process, where the temperature reaches 140 degrees, is used to create a flaky texture for the fish. Cold smok-ing, where the temperature doesn’t climb over 90 degrees is used to enhance the flavor of the fish as opposed to cooking it. The cold smoking process allows the fish to be sliced thin rather than flake off. Ducktrap uses traditional style smokers imported from Europe that do not have timers on them. This is where years of smoking experience come in to play. The products are ready only when it is determined that the perfect balance of smoky flavor and moisture content has been attained.

A popular item around this time of year is Ducktrap’s Peppered Mackerel Fillets. One of their premium offerings, the rich tasting Peppered Mackerel fillets are gently smoked to retain the texture and natural moisture of the fish. The great flavor of the Mackerel is enhanced through the smoking process, and the Pepper seasoning gives it the perfect kick.

Ducktrap offers a wide array of styles and flavors for many of their smoked offerings. Their Smoked Salmon comes in traditional flavor, pepper and garlic, pastrami and gravlax style. Some of the most popular Ducktrap products include their smoked seafood pâtés made from Smoked Salmon and Smoked Trout.

When it comes to all of their Smoked Seafood, Ducktrap offers artistry you can taste!

In The News...

By: Joe Ciminera

Ducktrap River of Maine: Artfully Smoked Offering

Chef Susanna Foo Returns to Center CityBy: William Bradford

In the late 1800’s, Giuseppe Ippolito always found himself busiest during the holiday season. Selling fresh fish from a pushcart on the streets of Philadelphia, he was happy to take care of custom-ers preparing for the Feast of the Seven Fishes on Christmas Eve.

125 years later, Giuseppe Ippolito’s pushcart has become Samu-els and Son Seafood, but many things remain the same. The holiday season is always a joyous and busy time of year, and we still love helping customers plan the perfect Seven Fish dinner.

On Christmas Eve, Italian-Americans celebrate the Feast of the Seven Fishes, a tradition that dates back hundreds and hundreds of years to Sicily, where fish was already a dietary staple. As immi-grants began coming to the United States, traditions came with them. Today, the Feast of the Seven Fishes is not just for Italian-Americans. It can be celebrated by individuals from all walks of life as a way to get together with friends and family.

Samuels offers a wide variety of options to fit into any Seven Fish celebration. From a traditional feast the old country would be proud of, to a completely sustainable dinner or even a meal featuring locally caught fish, there are many ways to celebrate the Feast of the Seven Fishes.

Clam dishes are a very popular item from a baked Clam appetizer to a traditional linguini and Clams pasta course. The best Clams to use are J.C. Walker Seaside Clams from the Chesapeake. The family owned business has been providing premium Clams for over 100 years. Sticking with shellfish, Mussels are another delicious item for a Seven Fish menu. Try Black Diamond Mussels in a red sauce or with spaghetti to wow guests. For another early course in the Seven Fishes, Bacalao is a must have, and Samuels offers Rafol’s, the best Bacalao on the market.

Before getting into the heavier courses of the meal, Ducktrap Smoked Salmon makes for a pre-made, easy option that every-one will love. Using only the finest quality products and a time-

honored smoking method, Ducktrap has perfected the process of smoking fish.

You can complement the smokiness of Ducktrap products with a staple Seven Fishes course, fried Smelts. Samuels offers sensa-tional wild caught Peruvian Smelts with a great taste and aroma that diners will love. Peruvian Smelts are the perfect fish to fry up golden brown and serve as a memorable course.

One of the best parts of the Seven Fishes is for individuals to get adventurous and try some dishes they might not eat throughout the year. Eel, Squid and Octopus are all traditional items that can be served in a number of ways. Samuels offers beautiful, tender White Sea Octopus and delicate Lauren Bay Squid which comes in several varieties including rings, tentacles and tubes and tentacles. Lauren Bay Squid comes fresh or frozen, so what’s not used for the Seven Fishes dinner can be used at a later date.

While appetizers and snacks are a great part of the Seven Fishes, it wouldn’t be a true feast without some heartier fish. Fluke is one of the most popular fish for a Seven Fishes dinner, and it’s easy to understand why. The mild flavor and great flake make it an easy fish to be enjoyed by even the pickiest diners. While Fluke is traditional, and Samuels offers great Fluke fresh from New Jersey, you can get creative and try premium Prodemar Dover Sole, served whole.

Merluzza, a member of the Cod family, is a popular fish in Italy, and a great American alternative is domestic Hake which is best lightly battered and fried.

The Feast of the Seven Fishes is truly what you make it. Getting together with loved ones is the real meaning of the celebration, eating great fish is just an added bonus. So, get creative and have fun. Remember, just like we have been for 125 years, Samuels is here to help make your Feast of the Seven Fishes a memorable one.

The Feast of the Seven Fishes

Photo by: Josiah Andrews

The holiday season is upon us, and it is time for dreams (nightmares?) of Seven Fish spreads and uncomfortable, heavily hors d’oeuvred office parties. Ducktrap River of Maine smokehouse always has solutions to help alleviate stress, and create a menu with high quality smoked seafood that can be dressed up with very little labor or served just as they are for a beautiful spread. Last year I did an entire Seven Fish menu that can be found on the Samuels and Son Seafood website under the Fish Tales Archive. This year I’m offering a slightly more versatile tapas plate that can be used as a few other Seven Fish offerings as well. There are three components to the dish, a Smoked Trout pot de crème, a Smoked Mussel and heirloom tomato salad and Winter Harbor Smoked Salmon wrapped asparagus.

Smoked Trout Pot de CrèmeThis custard knocks it out of the park and is one of my favorite recipe adaptations of a value added product. This is actually just a very simple, soft set custard flavored with Smoked Trout and scallion and the only challenge is in cooking. It needs to cook very slowly in a water bath to get a nice, smooth soft set custard with no curd that doesn’t run when cut into with a spoon. First, flake up a few fillets of Ducktrap Smoked Trout and fine chop the green parts of a few scallions. Mix the two together and season with a little ground black pepper. The custard ratio for this dish is 8 egg yolks to one quart of heavy cream and that will give you quite a few custards depending on the size of your ramekin. I do not find it necessary to scald the cream before mixing, but I do find it very helpful to at least warm the cream so you have a slightly warm custard base going into the oven. Beat your egg yolks until light and pale, without the addition of sugar you won’t get ribbons but you still want to lighten them with air a bit. In thirds, temper in your warm heavy cream until smooth and completely mixed. Pass through a chinois twice. Fold in smoked trout and scallions and ladle into ramekins. Cook in a

water bath at least half way up the sides of your ramekins for about an hour or until they are soft set. Let cool naturally and serve room temp to warm.

Smoked Mussel and Heirloom Tomato SaladMake a simple vinaigrette with lemon, lime, fresh basil, Dijon mustard and olive oil. Find some nice heirloom tomatoes and cut them down into different shapes that are a similar size to the Mussels. Garnish with diced red pepper and the remainder of your scallions from the custard. Dress and let everything sit for a while for the flavors to mix before service. Serve just as it is or on top of some green for a more composed plate. The juice that collects at the bottom of this salad is a slightly smokey, tomato flavored, and basil noted wonder that deserves not to be wasted. Make sure to pour a little extra on each serving (or in a ramekin off to the side with some crusty bread for chef after service).

Winter Harbor Smoked Salmon Wrapped AsparagusOffering asparagus wrapped with Smoked Salmon is a similar hors d’oeuvre to prosciutto wrapped asparagus with a healthier and less restrictive slant. Customers don’t eat pork or meat? No problem, Smoked Salmon is an excellent solution. This item is easy to pass or looks great on a buffet. Simply wrap some already blanched aspara-gus in a few small pieces of Winter Harbor Smoked Salmon and roast at 400F for about 5-7 mins. I like to garnish with some extra virgin olive oil and reduced balsamic vinegar but they will adapt to almost any garnish. I finished the dish with some shaved radishes dressed with salt, pepper and a little bit of truffle oil. It’s a nice contrast to the creamy custard, and goes nicely with all the components of this tapas plate. I Hope this helps to foster simpler and delicious smoked seafood dishes inspired by Ducktrap River of Maine.

Chefs

Chef Davis DenickChef Davis Denick

CornerCorner

Questions or Comments? Questions or Comments? Chef Davis will be happy to assist. Chef Davis will be happy to assist. 800-580-5810 x6555800-580-5810 x6555davis@SamuelsandSonSeafood.comdavis@SamuelsandSonSeafood.com

by Chef Davis Denick

Photo by: Tina Toal

Photo by: Josiah Andrews

Questions or Comments? Chef Davis will be happy to assist. 800-580-5810 x6555davis@SamuelsandSonSeafood.com

Chef Davis Denick

Ducktrap Holiday Tapas Plate

Photo by: Josiah Andrews

While everyone in the food service industry is busy with the holiday season, it’s helpful to look forward to a new year and what it will bring you. Recently, National Restaurant Association released their “What’s Hot, 2016 Culinary Forecast.” First on the list was locally sourced meat and seafood. Also standing tall in the top ten is seafood sustainability. The survey was conducted this past Septem-ber and interviewed chefs and members of the American Culinary Federation

“Chefs and restaurateurs are in tune with over-arching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry,” says Hudson Riehle, senior vice president of research for the National Restaurant Association.

Since these are the hot trends for 2016, we can start celebrating the New Year early because Samuels sources locally caught fish every day and our aquaculture program is growing every year. Being located in Philadelphia, Samuels has a tremendous logistical advan-tage. We’re sitting right off the mid Atlantic coast with quick access to famous fishing areas including Barnegat Light in New Jersey, the Chesapeake Bay, Montauk in New York, Gloucester in Massachu-setts, Point Judith in Rhode Island and of course the legendary Grand Banks and Georges Banks off the coast of Maine. Because many fish are migratory, our local suppliers follow catch down the east coast to the Carolina’s, Florida and Louisiana for the freshest product.

Now is the time to cash in on these hot trends that will play a big role in 2016. Samuels sources local fish such as Wild Striped Bass, Black Bass, Porgies and all the headfish you can imagine from areas right off the mid Atlantic coast every day of the week. There are plenty of local fish that often fly, or swim, under the radar of many diners that are often known as underutilized species. Options such as Whiting and Hake have a very enjoyable flavor and are extremely versatile in the kitchen. For unique treats, try fish including Sea Robbins (Flying Fish) and Blowfish. While the name may not be glamorous, Dogfish Shark are abundant and are a favorite choice for fish n’ chips in Europe.

There are several seafood choices that satisfy diners looking for something locally caught and also responsibly fished. Popular fish such as Wild Striped Bass, Swordfish and Scallops faced overfishing

and limited availability in the 1980’s and 1990’s. Because of the notable efforts of National Oceanic and Atmospheric Administra-tion (NOAA) and local fishermen, these products have made an impressive comeback. The same can be said about Red Snapper, which is monitored by Gulf of Mexico Management Council to help maintain stocks.

Chef’s looking for a sustainable story to serve with their plates can also thank sustainable promoting organizations including Marine Stewardship Council (MSC) and Monterey Bay Aquarium’s Seafood Watch. Do you love Lobster Tails? Try out some MSC Certified Tristan Lobster Tails. Salmon is now the second most consumed seafood in the U.S., treat your guests to Monterey Bay approved Verlasso Salmon. In fact, there’s more and more aquaculture raised products that offer consumers a sustainable option while also offering chefs a high quality fish with consistent availability. Accord-ing to National Geographic, in 2011, aquaculture production has increased 67% since 2001. From Iceland’s tank raised Arctic Char to Hawaiian Kampachi raised in the open net pens off the coast of Kona, Hawaii.

Ring in the New Year with everything that’s great about seafood. There’s a greater variety of local, wild protein than any other. Constant advancements in aquaculture are improving farming methods, traceability and influencing more fish farms to develop and provide us a variety of quality, sustainable seafood choices.

by: William BradfordS a m u e l s ’ S u s t a i n a b l e S e r i e s By: William Bradford

Viking VillageViking VillageViking Village

Local Catch & Sustainability

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Plump & Succulent, Hot Smoked 16 oz. Unit

DUCKTRAP RIVER OF MAINE,SMOKED MUSSELS

Sale Dates: December 1st - 31st, 2015

(Z) = Frozen

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SPANISH BOQUERONES - White Anchovies Marinated in Olive Oil & Vinegar. 1 Kilo Unit. 19.99 ea

RAFOLS BACCALA LOINS - Imported from Spain, Desalted, 5-6 oz Portions, Ready to Cook. Sold by the Case. 15.99 lb (Z)

SWEET JESUS OYSTERS - From the Chesapeake Bay, MD. Plump Meat with Crisp Flavor and Cucumber Finish. 100 per Box. .60¢ ea

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HEAD ON SMELTS - Lake Caught Canadian Smelts, 3-4 Inch Long. 11 lb Units. 4.99 lb (Z)

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Samuels and Son Seafood FISH TALES MagazineDecember 2015

Atlantic salmon. Wood smoke. Fresh spices. Maine tradition.Ducktrap has come a long way since 1978, when Des Fitzgerald built a humble seafood smoke-house in Lincolnville, Maine. The same high standards established back then are still passionately followed today: premium grade seafood, custom brining recipes, and a time-honored smoking process using local hardwoods and fruitwoods. Today, our eco-friendly, state-of-the art smoke-house in Belfast continues this proud