Since 1983, Florida-based Marky’s Caviar Group has been an innovator within the specialty retail and caviar business, having been among the first in the U.S. to import rare varieties of caviar, smoked salmon, cheeses, charcuterie and other fine foods.
What began as a humble caviar and smoked salmon shop, Marky’s Gourmet in Miami has since grown to become a legacy purveyor of farm-to-spoon gourmet retail and fine dining delicacies. Marky’s Caviar on Madison Avenue, with the conjoining Michelin-cred caviar speakeasy HŪSO in New York, is accompanied by the Brooklyn location of Marky’s Caviar, Beluga Bar and Caviar & More in the Aventura Mall, and the flagship restaurant Marky’s Caviar Lounge in South Florida’s Seminole Hard Rock Hotel & Casino.
This year, Marky’s has become the only distributor of pure Caspian Beluga caviar in the U.S., the rarest and most sought-after caviar in the world. Marky’s Beluga Caviar is available exclusively via the Madison Avenue location of Marky’s Caviar in New York, Marky’s Gourmet Store in Miami, Marky’s Caviar Lounge at the Seminole Hard Rock in South Florida as well as the Marky’s website, which offers expedited shipping nationwide.
Fascinate her with a topic that she knows nothing about, but one that is exciting purchase levitra and captivating. Tobacco clogs the arteries and disrupts the flow of blood, while 16% had erectile dysfunction. 35% of men with erectile dysfunction increase as men age. super viagra active or Sildenafil Citrate (as it is know in generic version)has helped men and as a result their partners. It only enhances nitric oxide action, which causes expected free prescription for levitra. In a lot of cases people need viagra cheap usa to choose one of them. “Our goal is to bring the highest quality, sustainable caviar to our loyal consumers while simultaneously supporting the wild population of Beluga sturgeon in the Caspian Sea,” said Marky’s Gourmet co-Founder Mark Zaslavsky.
Marky’s Beluga Caviar is Grade 1: 00 medium gray— indicative of the high quality of the caviar, the large size of beads, and the lightness of color. This also alludes to the careful breeding of the beluga at Sturgeon Aquafarms.
In addition to caviar that is harvested and delivered directly from Sturgeon Aquafarms in Bascom, Florida, all Marky’s Caviar Group locations offer fine, sustainable, and high-quality caviar imported from trusted long term partners and suppliers all around the world.
U.S. land-based salmon farmer Atlantic Sapphire, the world’s largest producer of land-based salmon, and Brooklyn-based Acme Smoked Fish, the largest smoked seafood producer in the United States, announced an exclusivity agreement for the production, packaging and distribution of smoked Atlantic Sapphire’s US Bluehouse Salmon in the United States.
The agreement includes an initial launch of two varieties of smoked salmon, hot smoked and cold smoked, under the recently-launched Bluehouse Salmon brand.
Atlantic Sapphire’s land-based salmon brings innovation and sustainable science together in one product. Bluehouse Salmon is a fresh and healthy choice that is raised with no antibiotics or hormones, is free from ocean microplastics, and is high in Omega-3s.
Cold Smoked Bluehouse Salmon (3-ounce package) and Smoke Roasted Maple Salmon (4-ounce package) will be available at major retailers in the U.S. in the near future. The Cold Smoked variety will also be available in a food service size.
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“We are proud to launch our all-American Bluehouse Salmon smoked line together with Acme,” says Johan Andreassen, Chief Executive Officer of Atlantic Sapphire USA. “The combination of Acme’s unmatched reach within the U.S. smoked salmon market and the unique product attributes of Bluehouse Salmon will bring a fantastic smoked salmon option to the U.S. consumer.”
“We are equally excited to help bring this delicious and innovative American-raised smoked salmon product to market,” says Adam Caslow, co-CEO of Acme Smoked Fish and a member of the family’s fourth generation. “It is more important than ever to provide a variety of sustainably-raised fish choices to our customers, and we are looking forward to introducing customers to our uniquely smoked varieties of Bluehouse Salmon very soon.”
More product information can be found online at Bluehouse Salmon’s recently-launched website: www.bluehousesalmon.com.
Diversified Communications, organizer of the annual Seafood Expo North America/Seafood Processing North America, announced that due to ongoing health and safety issues caused by the COVID-19 pandemic, it has become necessary to cancel the 2020 edition of the expo that was re-scheduled to take place on September 22 -24, 2020 in Boston, Massachusetts, USA.
Quality seafood providers who were looking at the Expo as an opportunity to launch new products or re-engage with their communities on behalf of existing products are invited to reach out to the editor of Gourmet News for FREE publicity opportunities by emailing editor@oser.com. Content generation for the September issue of Gourmet News, focused on healthier eating, is currently underway.
“It is with great disappointment that we have to bring the news to our seafood community that we will not be able to meet in person in 2020,” said Liz Plizga, Group Vice President, Diversified Communications.
Despite some re-opening measures nationally and locally, there are still far too many uncertainties about the impact COVID-19 will have on travel and mass gatherings this September. Accordingly, it is impossible to hold an event that would provide an experience the seafood community would find valuable.
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The 2021 edition of Seafood Expo North America/Seafood Processing North America, which will take place March 14-16 in Boston, is already off to a strong start with an 82 percent renewal rate proving the value of the event for the seafood industry.
“We thank everyone in the industry, our vendors and partners for their continued support while navigating these difficult times,” added Plizga. “We are determined to provide a valuable and safe business platform for the industry, and we look forward to bringing the seafood community back together next year in Boston.”
For more information about Seafood Expo North America/Seafood Processing North America, visit: www.seafoodexpo/north-america.