By Lucas Witman
In the world of fresh seafood, few products are as classic as salmon. Shoppers hungry for this seafood staple know that their supermarket of choice is bound to have a selection salmon filets, sliced smoked salmon and lox. However, today’s consumers are also encountering a diverse selection of alternative salmon offerings in the seafood section.
Lovers of the fish are now topping their pizzas with salmon pepperoni, waking up to salmon breakfast sausages and celebrating summer with salmon burgers, hot off the grill. According to Leslie Harlow, co-founder of and spokesperson for Maine-based Sullivan Harbor Farm Smokehouse, the recent resurgence in popularity of salmon is due in part to advances in the salmon fishery and processing industry. Harlow refers to a “second generation of aquaculture,” which has occurred over the past few years, resulting in a healthier, more sustainable product.
“One of the things we have been able to promote is that salmon is a healthy protein alternative to meat,” said Harlow. “Salmon is the fish with the highest level of Omega-3s and the highest level of fat, and it’s the kind of fat that you want to eat.” According to Harlow, it is because the protein is tasty, healthful and versatile, that salmon has exploded in popularity in recent years.
Sullivan Harbor Farm Smokehouse offers a variety of salmon products as well as products made from other types of seafood. The company’s signature product is its cold-smoked sliced Atlantic salmon, but it also offers other unique items such as the Omega Burst, chunks of salmon taken from the loin of the fish, double smoked and mixed with Maine maple syrup and cracked black pepper.
Harlow argues that it is her company’s careful attention to ethically and sustainably sourcing the highest quality salmon in the North Atlantic that sets Sullivan Harbor Farm Smokehouse apart from other seafood companies. The salmon the company uses are harvested in the Bay of Fundy off the coast of New Brunswick. Fish from this area are known to be particularly healthful. In addition, because the company processes the fish it uses just 65 nautical miles from the salmon source, the end product is fresher and more eco-friendly. “Knowing where we source our fish from makes us more marketable,” said Harlow.
The growing popularity of salmon today can not be simply attributed to growing consumer awareness surrounding the healthfulness of the product, however. According to Wayne Strudwick, Sales Manager at MacKnight Food Group, salmon products are growing in popularity on the American culinary scene, simply because there is much more that food companies can do with salmon that they can not do with other types of fish.
“We’ve experimented with other kinds of fish, tilapia, trout. Trout is pretty close to the salmon family. But it’s the consistency of the salmon that makes it better,” said Strudwick. “It’s a very oily fish. It’s not a bad oil. It’s a good oil that is high in Omega-3s, high in protein.”Few companies have approached salmon with as much creativity as has MacKnight. The company offers a diverse bounty of products made from the protein. Whereas some seafood companies focus primarily on utilizing the filets of the fish, MacKnight uses every part of the animal in crafting its offerings.
“Over the years, what we have actually done is we’ve diverted a little bit. When you filet the salmon off the whole fish, you still have a lot of protein on the frame, so we started coming up with some creative ideas,” said Strudwick. “We used that protein, and we’re making salmon burgers. We’re making salmon sausages, salmon bacon, smoked salmon party slices.”
Why are consumers turning to salmon-based products and eschewing their pork and beef-based cousins? For Strudwick, when consumers choose salmon bacon or salmon sausage instead of the more mainstream alternative, they get a lot more for their money— both in terms of flavor and nutritional value.
“Our salmon bacon is 98 percent smoked salmon. You’re getting all the benefits of the highest form of protein, the highest form of Omega-3s,” he said. “If you purchase regular pork bacon, it’s almost all fat. Ours is more of a healthy alternative to bacon.”
Consumers may not yet be stopping at their favorite diner for a salmon bacon cheeseburger, but that situation may be close at hand, Strudwick predicts. “As soon as people get it out there and people are acknowledging it, I think you are going to see it eventually,” he said “I make them and they’re great!”
Hot Sauce Harry’s is your hot sauce headquarters since 1994. Hot Sauce Harry’s is a third-generation, family-owned supplier of fine condiments. The Hot Sauce Harry’s team has won more than 40 major awards in the gourmet food industry having been featured on The Food Network, CNN and Comedy Central—and all of the Hot Sauce Harry’s products are made in America.
The company specializes in private and custom label. Build brand loyalty with gourmet hot sauces, salsas, grilling sauces, spices, dry rubs, marinades, as well as steak sauce, nacho cheese sauce and a championship chili mix.
Turn around time is typically two to three days after art approval on initial orders and within 24 hours on all reorders. Your customers will literally have your name on the tip of their tongues. And all it takes is just a 48-piece minimum. Private label is quick, easy and surprisingly affordable.
For more information on Hot Sauce Harry’s head online to HotSauceHarrys.com or call 800.588.8979.
Mangé brings the fresh taste of fruit to your fingertips with its full line of shelf stable, fresh fruit vinegars. Unlike infused or fruit syrup-based vinegars, Mangé’s are made using fruit that has been picked at its peak, puréed and preserved in vinegar. Light enough to drink from a spoon, yet strong enough to marinate a ceviche, each of Mangé’s 11 fresh fruit vinegars are ready for cooking or cocktails. Select one or more from a variety of current flavors ranging from Mango, Passion Fruit, Blood Orange, Raspberry, Blackberry, Cherry, Red Pepper, White Peach, Pear, Green Apple, and seasonal Fig.
Detailed recipes, ideas and gift packaging can be found on the company’s website or follow Mangé on your favorite social media site @MangeCuisine.
For more information on purchasing Mangé fresh fruit vinegars, call 917.880.2104 or visit www.FreshFruitVinegars.com
When it comes to quality, value and tradition, nothing compares to the simple goodness of Carmelina ‘e…San Marzano® Italian Tomatoes and Carmelina Brands® Italian Beans.
Produced and imported from southern Italy, Mangia, Inc.™ takes pride in producing superior ingredients that are all-natural and non-GMO Project Verified and contain no added salt, sugars or preservatives.
With one of the cleanest ingredient statements on the shelf, Carmelina ‘e…San Marzano Italian Tomatoes and Carmelina Brands Italian Beans offer chefs and families quality, flavorful ingredients that they can feel good about bringing to the table. Products are available in retail sizes (14.28 and 28 ounces), foodservice size (91 ounces) and industrial size (drums).
For more information, email firstname.lastname@example.org, call 866.462.6442, or visit www.carmelinabrands.com.
Sometimes you just need that go-to sauce that covers all the bases for taste and for versatility. Maruso Thick Black Bean Soy Sauce could be that sauce for your customers.
Maruso Soy Sauce is gluten-free, brewed from non-GMO black soy beans and naturally low in sodium. Its thick consistency and unique taste gives Maruso Soy Sauce added versatility as a cooking sauce and as a condiment. Plus that consistency means it clings to food, so you can brush it, dip it, or drizzle it on anything.
For more adventurous palates, the experience of Maruso Ghost Pepper Soy Sauce might add the little kick to food that those customers are searching for.
For more than a century, Taiwanese households have enjoyed one of Asia’s finest soy sauces. It has been produced using the same, all-natural process by the same family. Now it’s available in the United States as Maruso Soy Sauce.
Your customers will reach for Maruso time and time again as their gourmet alternative to traditional soy sauce in Asian and non-Asian cuisines. Visit www.marusoy.com or call 909-636-2152 for more information.
Since 1992, Marian Harris, founder and creative spirit of all Partners products, has spent countless hours blending high quality, all natural ingredients to create delicious wholesome baked crackers, cookies and granola. Her new gluten-free crackers are no exception.
“I was looking for an alternative to the heavily processed gluten-free crackers in the marketplace that rely on rice fillers,” Harris said. “Our new gluten-free crackers are made from cassava root flour and a blend of five ancient grains: amaranth, quinoa, millet, sorghum, and teff. It’s a flavorful cracker that, by virtue of its ingredients, happens also to be gluten-free.”
These ancient grain crackers are available in three of Partners’ most popular flavors: Roasted Garlic & Rosemary, Olive Oil & Sea Salt, and Olive Oil & Herb; in 5.5-ounce deli trays, 5-ounce snack cartons, and 0.75 oz individual snack packs, all of which are non-GMO and certified kosher.
Visit www.partnerscrackers.com for more information.
Private Spring Water is here to bottle your business! The company’s mission is to increase the exposure of your brand by communicating and sending a message to your customers through your company’s logo, tag line or mission statement.
The company provides free warehousing, multiple FOB points, national distribution, complete in-house services including unmatched client services, as well as hotel and foodservice programs, state-of-the-art design solutions, customized label packages and also full wrap, semi-gloss and labels ranging from 3D to clear, foil and poly.
For more information visit www.privatespringwater.com.
Butter lovers rejoice! There is now a rich, creamy and versatile improvement for those looking to make great tasting and healthy choices. Melt Organic is a luscious butter improvement. It is a new form of spread that is truly good for you. Melt Spreads sizzle, drizzle, sauté, and bake beautifully just like butter, but with half the saturated fat and fewer calories.
Melt Organics feature organic virgin coconut oil—the healthiest, unprocessed saturated fat—blended with organic flaxseed, palm fruit, canola and high-oleic sunflower oils. All the ingredients are ethically sourced to ensure optimal healthful qualities, social responsibility and sustainable farming practices. Melt Organic is made from all-natural and pure ingredients that are certified organic, non-GMO, kosher, and fair trade. Each Melt Organic variety is soy-free, gluten-free and dairy- or lactose-free. In addition, Melt Organics does not contain artificial colors, flavors or preservatives.
For more information, visit www.meltbutteryspread.com.
Looking for a festive new drink to wow your guests at this year’s New Year Eve party? Surprise them with scrumptious ice cream-based Vanilla Mocha Latte Shooters. Infused with Nielsen-Massey’s fine extracts and garnished with vanilla sugar this delicious drink packs a flavorful and festive punch in a single shot glass for an unforgettable New Year’s Eve party.
“Most people know that our products add flavor and distinction to food and desserts, but using our extracts in drinks is an easy way to quickly add layers of flavor to beverages,” said Craig Nielsen, CEO of Nielsen-Massey Vanillas. “These shooters are a fun and whimsical way to dazzle your guests with this delectable, creamy creation.”
Nielsen-Massey Pure Chocolate and Coffee Extracts as well as Tahitian Pure Vanilla Extract are universally loved flavors that bring a new dimension not only to food but also to beverages. In Vanilla Mocha Latte Shooters, the extracts are added to vodka, then chilled in the freezer. Pure Chocolate Extract imparts dark chocolate flavor and subtle, cocoa distinction while Pure Coffee Extract enhances the drink with full-bodied flavor from fine coffee beans. Rounding out these stronger flavors is Tahitian Pure Vanilla Extract, a delicate vanilla featuring floral, fruity, cherry-like notes.
½ tsp Nielsen-Massey Pure Chocolate Extract
½ tsp Nielsen-Massey Pure Coffee Extract
½ tsp Nielsen-Massey Tahitian Pure Vanilla Extract
½ cup chilled vodka
2 Tbsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar (for rimming glasses)
½ cup heavy cream
3 cups firmly packed vanilla ice cream (about 6 large scoops)
In a small bowl, combine chocolate, coffee and vanilla extracts and vodka; cover and place in freezer until chilled.
In a small shallow bowl, add just enough water to moisten glass rims. In an additional small shallow bowl, add vanilla sugar. Dip each shooter glass rim into water and then into sugar; set aside.
Add cream and ice cream to an electric blender container, cover and blend on high, about 10 seconds. Add chilled vodka-mixture, cover and blend until smooth. Pour milkshake mixture into a piping bag or a large glass measuring cup and carefully fill 8 (2.5-ounce) glasses. Serve.
Once chilled, the unique vodka and extract mixture is combined with heavy cream and ice cream for milkshake-like body and texture. To serve, shot glasses are rimmed with Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, which is a flavorful blend of gourmet baker’s sugar and the most exquisite vanilla. Divide the milkshake mixture among eight shot glasses, and you have perfect potables to ring in the New Year.
Tea cocktails are showing up more often on the drink menu, and Teatulia Organic Teas is helping to pioneer this trend.
According to the Sterling-Rice Group, a communications, strategy, and consultancy firm located in Boulder, Colo., a top food trend in 2014 is using tea outside of the cup and in dinner, dessert, and cocktail recipes. Chefs have found a hidden treasure that comes with using tea in cocktails. It adds depth and creates a unique flavor profile that cannot be recreated using traditional mixers, liquors or liqueurs.
Recognizing the benefit of using teas in their cocktails, many fine dining restaurants have partnered with Teatulia to create award-winning recipes. “It’s exciting that top mixologists across the country have come to us to create such original drinks,” says CEO and Co-founder Linda Appel Lipsius.
One winter cocktail developed by Kevin Burke, one of Denver’s top mixologists working at Colt and Gray, is the Swedish Toddy featuring Teatulia’s Tulsi Infusion Tea, a full-bodied black tea with a rich, spicy finish. The Swedish Toddy incorporates a Scandinavian spirit called aquavit known for its distinct flavor derived from the spices and herbs used in it.
“I have seen a renewed interest in using tea in cocktails that coincides with the resurgence of serving old school punches,” says Burke. “I enjoy putting tea into cocktails because it is a chance to layer in new flavors and textures. Teatulia Organic Teas, in general, aligns with my drink-making palate because of their precision in flavor and brightness of their profiles.”