Quality and freshness in your ingredients provides a solid foundation for creating an exceptional culinary experience in every dish. Anthony Mendicino, the Regional Sales Manager (PA, NY, FL) for Samuels and Son Seafood, an industry purveyor for over 125 years, weighs in on how to maintain the quality of your fish.
Do Your Due Diligence
Season Your Menu
I believe a locally caught day boat scallop will eat better than any luxury item (e.g., bluefin tuna, langoustine or live abalone) if the scallop is in peak season and the other products are not. Work with your purveyor to get updated information on what products are in peak season. Plan “Market Driven” menus and specials whenever possible based on this information. You will not only be using the finest products on the market, but often the most affordable.