Join Monger’s first New Product Tasting special as we try out Bom Petisco and Bon Appetit imported tinned seafood. Joined by Washington DC sales rep, James Ford and Orlando sales administrator, Kira Evans, we taste tinned Tuna in Curry Sauce, Tuna in Olive Oil and Oregano, Sardines in Hot Tomato Sauce and Stuffed Squid. All from Portugal and Spain, available now at Samuels along with Giuseppe’s Market.
Meet David Valleau, VP of Sales for Blue Ocean Mariculture. Before working with one of our favorite fish, Hawaiian Kanpachi, David has seafood accomplishments on both the east and west coast. From working for some of the country’s most influential seafood companies to helping Tuna fisheries become Marine Stewardship Council certified. This week, David discusses why he is so inspired to be with Blue Ocean Mariculture and what makes Hawaiian Kanpachi such an excellent fish.
Check out their Instagram @HawaiianKanpachi and online at bofish.com
The Garces Group is one of Philly’s most well-known and favorite restaurant groups. You may have eaten at Amada, Volver, The Olde Bar or one of their many locations in Philly, Atlantic City or New York. Today on Monger, we sit down with chefs Nate Johnson and Brooks Tanner as they speak with us about surviving in today’s culinary climate while always raising the bar and inspiring each other.
Check them out on social media @garcesgroup, @garcesevents and @garcesfoundation. You can learn about all the restaurants and the seriously impressive Garces Foundation that has helped countless immigrants in the Philadelphia area at garcesgroup.com
February 24th – March 6th is East Passyunk Restaurant Week. Before the week kicks off, we host two of the area’s finest chefs whom played a large role in creating one of the most diverse culinary streets in the country. As owner and chef of Fond Restaurant, Lee Styer applies his experience from learning under such greats as George Perrier and Jean Marie Lacroix. Joncarl Lachman is owner and chef of “Noord Eetcafe.” Joncarl has travelled the world and offers an inspiring Dutch influenced menu at his popular spot. Hear the two friends trade stories about chef life on Passyunk Ave.
Check them out on Instagram @fondphilly and @noordphilly
Nothing beats local seafood, so the Monger team sat down with the fine folks at Cape May Salt Oyster Company. Cape May Salt Oysters transformed the world of Oyster aquaculture and played a pivotal role in keeping these bivalves a sustainable seafood choice. Brian Harman and Melissa Harabedian speak about the rich history of east coast oysters, their growing process, and a lesson on harvesting Oysters in snowstorms. Samuels always provides Cape May Salt and Stormy Bay Oysters from this legendary supplier.
Check them out on Instagram @capemaysaltoysterco
Samuels Sales Agent, Joe Buonadonna guest hosts this week’s show with Niceland Seafood.
Guests include Niceland Seafood Chairman, Oliver Luckett and Sales Aquaculture Specialist, Patrick Dunaway. With QR codes on all products, Niceland provides full traceability and connecting consumers to the source of their seafood. Oliver has an exciting background as Head of Innovation at Walt Disney to social media champion for hundreds of celebrities. Now, his company is providing Samuels Seafood Icelandic Cod, Wolffish, Redfish, Arctic Charr, Atlantic Salmon and more. P.S., Stick around until toward the end for an epic Kayne West story.
Who needs this cold? Monger travels just outside of Orlando to Southeastern Seaproducts in Melbourne, Florida. Owner Mark Maynard tells us about the high tech process of harvesting Clams and Oysters from warmer water and shipping them all over the country. It’s harder than you may think. But thanks to “suspended animation” and simple rubber bands holding Oysters closed, this innovative company does it every day. Learn how! Plus, their "Stay Fresh" oysters will be on special here at Samuels throughout February.
If you’ve tasted Squid, Black Sea Bass or Fluke from Samuels Seafood, there are good chances the fishermen of Lund’s Fishery in Cape May, New Jersey caught it. We traveled directly to one of the largest seafood processing facilities on the eastern seaboard to our friend’s at Lund’s.
Lund’s is a family owned and operated fishery with over 50 years of history and stories.If you’ve tasted Squid, Black Sea Bass or Fluke from Samuels Seafood, there are good chances the fishermen of Lund’s Fishery in Cape May, New Jersey caught it. We traveled directly to one of the largest seafood processing facilities on the eastern seaboard to our friend’s at Lund’s. Lund’s is a family owned and operated fishery with over 50 years of history and stories.
How do you craft raise Atlantic Salmon? Emma Rooney and Adam O’Brian from Skuna Bay Salmon discuss how their company, Skuna Bay Salmon, took Salmon aquaculture and sustainability to new levels while providing a closer relationship between farmer and chef. The two describe the beautiful environment their fish are raised along with the wide scope of chefs and territories all over the country to which they educate and sell Skuna Bay Salmon.
Visit them on Instagram @skunabay and their website skunasalmon.com
Ever wonder what it means to truly be a fishmonger? From scaling fish without making a mess to seeing fish all over the world, Anthony D’Angelo and Nick Anastasi join the Monger podcast and look into what a fishmonger really is. Anthony is Sam D’Angelo’s oldest son, and a real innovator at Samuels who has 30 years of seafood under his belt. Nick’s roots go back to Ippolito’s Seafood where he learned to cut, clean, sell and market fish. He is now a leader at Samuels Seafood. Enjoy a conversation with the “fish fraternity.”