We’ve all seen the horrific pictures of the Gulf Oil Spill. With oil and possibly other chemicals washing up on the shores, the various animals covered in oil struggling for survival and the talking heads going on and on, blaming each other for what happened, and why the cleanup is taking so long. It’s in short, mind boggling that we are still dealing with all the finger pointing and quite frankly, the lack of accurate information coming from the Gulf region. I don’t think I’m alone in thinking we are not getting all the information.

We are asking and we are asked; how will this affect the seafood industry? The short answer is we don’t know. Customers are asking their local restaurants. Restaurants including AGAR’s customers are asking us. And vendors are asking the “Experts.” As of right now, there is no good answer. As a wholesale food distributor that moves over 8 million pounds of seafood each year through this building including the Nautifish brand, you can imagine the number of questions we are getting.

Because of this, we have taken on a very important initiative here. We are helping to fund and raising funds for Ocean Alliance’s Odyssey Expedition to the Gulf Region. Many know that we already partner with them on our Nautifish brand of seafood. Now we have taken this to the next level at this critical time in our history.

The mission is to gain a clearer understanding of the consequences of oil and chemical dispersants in the Gulf Region. One of the species Ocean Alliance will track and research is the Sperm Whale. As the Sperm Whale is at the top of the food chain, the research gained can help determine the health of our oceans and the precious marine life that call them home.

Please see my discussion with our Seafood Category Manager Gary Lanoue about what we are trying to achieve by helping to fund this mission and what we hope to find out through their research.  And to learn more or to donate to this very vital mission, please go over to the Nautifish website; http://www.nautifishseafood.com/odyssey/

We are, at least in New England in vacation season. Whether you hit the Cape, head on north to Maine or New Hampshire, or just stay home for the week, vacations require you go out to breakfast. It’s just that way. This month I’m dedicating my Blog to the fine art of breakfast and all the ways you can mix it up and turn a few heads with some great new ideas. In honor of being on vacation, let’s go out to breakfast…

Sure we all like to stack of pancakes or the occasional lumberjack breakfast, but for some of us, we’re looking for something a little different. I’ll be posting a number of recipes this month on the many different ways you can mix up breakfast for your customers. From smoothies to breakfast wraps to a spinach Frittata, you’ll get a bunch of great ideas that are less traditional than your eggs and bacon. Although this wholesale food distributor has eggs and bacon as well if that’s what you need…Check back soon, these recipes are coming.

By now we have all seen the devastating photos of the blue Gulf which now has a large, red cast due to the recent, enormous Gulf oil spill. We have also seen pictures of oiled down birds and additional marine life struggling to cope in this disaster. We have heard reports on the news about how the spill is affecting fisherman, tourism and beaches but we have heard very little about what is happening below the ocean’s surface. In fact, we hear that there is much more devastation than is being reported. One business that is destined to suffer great consequences due to the Gulf oil spill is the seafood industry. Food distributors and restaurants are definitely feeling the pinch when it comes to purchasing fresh seafood and fear that they have yet to see the worst of this calamity since only 60-70% of the oil is still at the bottom of the ocean, waiting to hit the surface.

The Gulf oil spill, most certainly the worst marine disaster in our history is already affecting the shrimp catch, which has come to a virtual close during what should be harvest season. Shrimp supplies are now coming from Asian trades who are increasing prices nearly 50-60%. Fresh shelled oysters have also gone up in price nearly 18%. What we don’t know is how this spill will affect the clam, cod, haddock, and scallop along with the lobster and mussel fisheries. What many in the seafood industry fear most is that the Gulf Stream carries this oil up the Eastern Coast which will inevitably affect these fisheries as this devastation from the oil spill continues to unfold. Wholesale food distributors, seafood suppliers restaurant owners and retailers fear what will happen if a hurricane occurs as well the effects when the spill works its way toward the East Coast.

At AGAR we realize food distributors, restaurants and retailers cannot stop the oil spill, however we are taking steps to not only prepare for the impact of the tragedy but to also protect and preserve the environment and the ecosystem. In 2009, AGAR began working on Nautifish, a brand developed to offer quality seafood products to New England restaurants and retail outlets and to also foster greater awareness of the sustainability issues that affect the ocean. Under the Nautifish brand, AGAR has been donating money to Ocean Alliance for every pound of Nautifish sold. Because of the severity and urgency of this gulf disaster, AGAR is increasing its efforts to support Ocean Alliance.

Ocean Alliance will gather information on marine life when the Odyssey, a 93-foot research vessel, launches this July to travel from the east coast to the Gulf of Mexico. Because the Whale, and here the Sperm Whale is the top of New England’s food chain, Ocean Alliance will gather information relating to this species as well as others to determine the effects that will occur to the other marine life. We are aggressively supporting this mission and we ask that you join us.

You can find out more be heading over to the Nautifish website as well as regular updates here from the Odyssey mission including video. http://www.nautifishseafood.com/odyssey/

This juicy dish is the perfect complement to succulent, fresh crab. Crumbled feta, olives and Greek vinaigrette add a savory flavor that creates a most appealing side dish. Sweet, seasonal watermelon brings out crab’s clean, ocean taste and leaves diners feeling satisfied but not overly full. Don’t forget; its soft shell crab season and this wholesale food distributor has you covered.

Ingredients:

Cubed, Seeded Watermelon (085035)           1 ½ Qt.

Pitted Kalamata Olives (971778)                   ½ Cup

Crumbled Feta Cheese (021646)                    ½ Cup

Kraft’s Greek Vinaigrette

With Feta (902529)                                         ½ Cup

Preparation Instructions:

Combine all ingredients. Toss, cover and refrigerate.

Crab Poboys are a seasonal comfort food that most every diner enjoys. And we know seasonal comfort at this wholesale food distributor. The full fried taste helps satisfy appetites derived from long days on the beach. Direct heat from the fryer gives the crabs their characteristic outer crispiness. The addition of romaine and tomato help bring out the fresh taste of the crab when engulfed by bread and mayonnaise. Crab Poboys are definitely enjoyed as a menu entrée but can also please diners as part of a buffet. Product numbers are listed for your convince when ordering from AGAR.

Ingredients:

Soft Shell Crab (978831)                               1 Each

Old Bay Seasoning (814322)                          1 Tbl.

All-Purpose Flour (097220)                            1 Cup

Mayonnaise (926540)                                     ½ Cup

French Bread (922265)                                   1 Each

Romaine (081144)                                          1 Cup

Tomato (084587)                                            1 Each

Preparation Instructions:

Rinse and pat crabs dry. Combine flour and old bay seasoning. Dredge crabs in flour and making certain crabs are completely coated. Using tongs, carefully place crabs in fryolator. Cook until golden brown (2-3 minutes). Turn and continue cooking for 2-3 minutes. Remove and place on a paper plate. Split French bread and spread on mayonnaise. Top with romaine. Place crab on romaine top and cut. Serve with coleslaw.

When in season, soft shell crabs take only minutes to cook which makes it easy to prepare them traditionally, simply fried or sautéed. They also taste amazing when cooked on the broiler or grill. From there they can be added to any main course or salad. However, with the right side dishes on your menu, diners will enjoy the opportunity to eat grilled crabs merely off the grill. Adding this dish to your menu will keep customers happy in the summertime as they enjoy the taste of the sea. And this wholesale food distributor is here to help.

Ingredients:

Soft Shell Crabs (378837)                              4 Each

Chopped Parsley                                             ¼ Cup

Melted Butter                                                 ½ Cup

Frank’s Hot Sauce (815975)                           2 Dashes

Kikkoman Teriyaki Pineapple

Glaze (956069)                                               ½ tsp.

Preparation Instructions:

Clean and dry crabs. Combine remaining ingredients. Place crabs in a well oiled, hinged wire grill. Place crabs on grill and baste with sauce. Cooking time is about 8 minutes on each side. (Crabs should be lightly browned).

This is a delicate, Japanese inspired menu item that will please customers looking for a sumptuous meal that is still light and refreshing. Light, crunchy, Japanese Panko crumbs hold in the moisture of the crab leaving it tender and tasty. Citrus infused Ponzu sauce emotes the pure flavor of crab while the soy sauce enhances salty essences. When served on the side, the sauce can meet diner’s personal tastes by being used for dipping or poured over the top to blanket the entire dish. Product numbers are listed for your convince when ordering from AGAR.

Ingredients:

Soft Shell Crabs (378837)                      4 Each

Egg                                                                  1

Panko (814349)                                         ½ Cup

Salt and Pepper

Kikkoman Ponzu Sauce (966261)        2 Oz.

Preparation Instructions:

Heat fryolator to 350 degrees (or place oil in sauté pan and heat). Clean and dry crabs. Scramble egg and dip crabs then coat with Panko. Fry until breading is golden brown (crabs will turn red). Remove and season. Serve with Ponzu sauce on the side.

Although soft shell crabs are available frozen year-round, nothing compares with fresh crab during the peak spring and summer months. Be sure you are prepared to satisfy your diner’s yen for seasonal delights with a few of the above mentioned dishes and additional side dishes and condiments offered by AGAR, mentioned below: Product numbers are listed for your convenience when ordering from AGAR.

Ideas:

• Simplot Skincredible Potato Chips (923116) – Fry and season with Old Bay seasoning (or any other spice mix)
• Simplot Entrée Cut Sweet Potato Fry (947007) – Great dipping sauces or condiments
• Grey Poupon’s Bistro Sauce (990068)
• Minor’s Honey Citrus Pepper (968132)
• Minor’s Sweet and Spicy Plum Sauce (954267)
• Ken’s Boom Boom Sauce (960447)

Legend states that the subtle, briny taste of fresh blue crab is influenced by the phases of the moon. The recent passing of the first full moon in May marked the traditional beginning of springtime and soft shell crab season; with May through September being the most productive months. At this time, molting is complete and most of the succulent, juicy crab is edible when meat is easily picked off in small bits. The sweet and salty taste of crab encompasses the romantic essence of the sea and is eagerly anticipated by restaurant customers as temperatures begin to warm. This wholesale food distributor has all the ingredients for several tasty crab dishes and side dishes as well as condiment recommendations that enhance the flavors of the season to keep patrons satisfied and returning to enjoy the delicious delicacy from the sea.

Marinated Cucumber Salad  

This light dish is a fresh accompaniment to seasonal crab dishes. Ripe cucumbers enhance succulent crab meat to complete any mouth-watering crab meal. Onion and vinegar punch up the flavor a bit yet added dill keeps the overall tastes light and refreshing. Serve as a side dish on a summer menu or as part of a buffet. Product numbers are listed for your convince when ordering from AGAR.

Ingredients:

Seedless Cucumbers (084659)                       4 Each

Sweet White Onion (084429)                         1 Each

White Vinegar (098271)                                  1 Cup

White Sugar (097269)                                     ½ Cup

Water                                                              ¾ Cup

Fresh Dill (085245)                                         1 Tbl.

Preparation Instructions:

Thinly slice cucumbers and onion and place in a bowl. Bring water, sugar and vinegar to a boil. Pour liquid over cucumbers and onions then stir in dill. Cover and refrigerate for at least 1 hour.

My grandfather started AGAR by selling certain cuts of meat to Chinese businesses in the 1940s. Since then we have continued to be a leader in this part of the marketplace because of our longstanding reputation for supplying these restaurants and because of our quality and pricing. We still have a part of the AGAR headquarters designated specifically for this part of our business and we have many long-time employees who to this day, maintain and service the customers that are in the Asian cuisine business.

At our food shows, we always have a dedicated section for our Asian cuisine and all the products we carry. You might think that some of this food hasn’t changed over the years but we are always showing our customers new products and new ways to build a better menu, save them money and build their bottom line.

While at our last food show, I had a chance to speak with one of those long-time employees Vincent Wong. Hear what he has to say about this loyal customer base and how this wholesale food distributor continues to help in this market.