AGAR realizes the ocean has limited resources and we are committed to supporting and developing programs that foster stewardship and sustainability in this regard. Long before the recent Gulf oil spill we began developing the Nautifish brand to provide quality seafood from the region with a commitment to high-quality and consistency consumers have come to expect from our company. Now more than ever, AGAR is committed to respecting the ocean’s resources and doing our part to give back. The Nautifish brand is one way AGAR is trying to bring greater awareness to issues regarding protection of our oceans and environment.

Nautifish’s dedication to providing excellent seafood is the brand’s number one priority. Our seafood team is constantly looking for high-quality, consistently fresh and frozen seafood products that meet and exceed our standards and are worthy of the Nautifish brand. Every product that displays the Nautifish name is frozen within hours of being caught at sea to ensure the freshest, most consistent and delicious line of seafood you can find. Frozen production gives better pricing stability and helps operations bottom line. The frozen line features: king crab, lobster meat, sea and bay scallops, value-added seafood items and gourmet stuffed clams.

Not all Nautifish products are frozen…you can be fresh and Nauti at the same time. We provide fresh seafood with great taste and the quality you expect. The fresh line is inspected daily upon receipt for temperature, quality and consistency. It is sent back if it does not meet our stringent specifications. The fresh line features: mussels from Prince Edward Island, sea scallops from the North Atlantic Ocean, clam meat, cod, haddock and pollock from the North Atlantic Ocean.  We also have fresh Maine farm-raised salmon and Fresh Norwegian salmon

Our team is even more dedicated now after the recent Gulf Oil Spill has threatened our natural resources. As many know, we have embarked on a fundraising campaign to help fund the Gulf Odyssey Expedition to research the effects of the Gulf Oil Spill on marine life. The expedition is run by Ocean Alliance our charitable partner with Nautifish. Please visit: http://www.nautifishseafood.com/odyssey for more information on the expedition and to donate.

And please view the video below from our CEO Karen Bressler on our efforts.

This spicy breakfast item is for customers craving a zesty start to their day. This dish allows patrons to order to their liking giving them the ability to choose how they would like their eggs cooked along with enabling them to control the temperature of their portions with salsa and pico de gallo served on the side. They can add as much or as little heat to this flavorful dish as they choose.

Ingredients:

Mexican pork chorizo             12 oz.

Fresh, chopped garlic              1 tbsp.

Chopped onion                       8 oz.

Canned, drained and rinsed black beans                   18 oz.

Ground cumin                         ½ tsp.

Ground coriander                    ½ tsp.

Fried, flat 6” corn tortilla                                      8 ea.

Large egg                                8 ea.

Shredded Mexican cheese Blend                                      4 oz.

Simplot Five Alarm Guacamole, thawed                12 oz.                                     

*Approximately 8 servings, 11 ½ oz. each*

Preparation Instructions:

Combine chorizo, garlic and onion in a medium skillet and fry over medium heat until onions become translucent and pork is thoroughly cooked. Add black beans, cumin and coriander to skillet for 5 mins. For each order, place one corn tortilla on a serving plate. Top with 4 oz. of black bean mixture. Place one egg cooked to order over the beans, top with ½ oz. cheese. Place briefly under a broiler to melt the cheese if needed. Finish with 1 ½ oz. Simplot five alarm guacamole on top. Serve with a 2 ½ oz. portion cup of salsa or pico de gallo.

Some customers crave a morning dish that will help kick-start their day with filling ingredients complimented by spices that wake up their taste buds. Huevos rancheros is a time-honored crowd pleaser. It is a menu item that does not require too much time and detail in preparing and is not costly to your bottom line or your patrons’ wallet. This is a great dish that can be served in a breakfast buffet or as an entrée.

Ingredients:

Pico de Gallo                          24 oz.

Simplot avacado diced, frozen                                      16 oz.

Chipotle, canned in adobo, pureed                                     1 tbsp.

Chorizo, sausage, sliced          16 oz.

Large egg, whipped                36 oz.

Butter                                      2 oz.

Burrito size (10”) flour tortilla                                      12 ea.

Shredded pepper jack cheese  12 oz. 

*12 servings, 11 oz. each*                                                                            

Preparation Instructions:

Toss the salsa, diced avocado and chipotle in a bowl to mix. Cover and refrigerate for 8 to 10 hours or until avocado is thawed. Saute the chorizo until thoroughly heated. Drain excess fat and reserve. Cook the scrambled eggs in a sauté pan with butter, stirring over medium heat. Season with salt and pepper.

Briefly warm a flour tortilla on the griddle. Add 3 oz. of avocado mixture, 1 oz. chorizo, 3 oz. eggs and 1 oz. pepper jack cheese. Roll the burrito into a tight cylinder and wrap in foil or paper to seal.

This healthy menu item is as nice to look at as it is to eat. A lovely combination of berries with yogurt and granola is visually stimulating and delicious to eat. Easy layering and short preparation time make this an item that will please diners looking for a healthy and tasty entrée or light side dish to compliment a heartier breakfast item.

Ingredients:

Simplot classic IQF raspberries                               1 ½ lbs.

Simplot classic IQF blackberries                                        

Non-fat, vanilla yogurt           60 oz.

Low-fat, prepared granola      6 oz.

Mint sprig                                12 ea.

*Approximately 12 servings, 9 ½ oz. each*

Preparation Instructions:

Place the frozen berries in a 2” deep whole-size perforated pan with a liner. Cover and place in the refrigerator overnight to thaw. For each serving, layer in a 10 oz. parfait glass: 2 oz. vanilla yogurt, 2 oz. berries, 2 oz. yogurt and 2 oz. berries. Finish with 1 oz. yogurt, ½ oz. granola and a mint sprig just before serving.

Some breakfast patrons have large morning appetites. The addition of this hearty dish to your morning menu will please hungry customers looking for a choice to help them quiet their grumbling stomach and get them through their busy day ahead. This substantial meal is easy to prepare and even with generous portions served to patrons, it is an economical menu item.

Ingredients:

Herb and garlic roasted

quartered russets                     40 oz.

Bacon ½” diced                      16 oz.

Spanish onion, peeled, diced  1 each

Egg, beaten                             16 ea.

Milk                                         40 fl. oz.

Heavy cream                           18 fl. oz.

Salt                                          1 tbsp.

Black pepper                           2 tsp.

Cheddar Cheese, shredded     24 oz.

Chives, chopped                     1 oz.   

*Approximately 16 servings*

Preparation Instructions:

Place herb and garlic roasted russets on a sheet pan and heat per instructions. Put cooked potatoes in a 2” pan that has been well sprayed with pan release. Cook bacon and onion in a sauté pan over medium-high heat until crisp, drain. Sprinkle the bacon and sauté onions over roasted potatoes. In a large bowl, whip eggs together with the milk and cream. Season with salt and pepper. Pour over potatoes and onions in pan. Top with 16 oz. of shredded cheddar cheese, cover with foil and place in 325 degree convection oven.

Breakfast wraps come in many different kinds. A breakfast wrap is another good menu item for customers on the go but is also easily served in-house for patrons looking to sit down and enjoy their morning. This wrap stays healthy by being dished on a whole-wheat tortilla but is hearty and satisfying with the addition of eggs, bacon and turkey breast. Easy preparation helps expedite the serving process keeping hungry morning customers happy.

Ingredients:

Fresh guacamole                                                                  2 T

10-inch whole-wheat tortilla, warmed                       1 each

Large eggs, scrambled                                                       3 each

Strips applewood-smoked bacon, diced, cooked, well-drained                                                                                     2 each

House-smoked turkey breast thiny sliced                3 oz.

White cheddar cheese, shredded                                2 oz.

Preparation Instructions:

Spread guacamole inside tortilla. Add eggs and bacon. Layer with turkey slices and cheddar. Roll up tightly then cut diagonally to serve.

A strawberry-banana smoothie is a nice option for those on the go or for customers looking for a healthy choice. A generous helping of fruit complimented with yogurt will fulfill early morning hunger without leaving customers feeling weighed down. This menu item is easy to prepare and serve and is also easy on the budget with only four ingredients. 

Ingredients:

1 fresh banana                        1/2 Each

Strawberries                            As many as you want

Orange juice                            4 fl. oz.

Vanilla Yogurt                        2 oz.   

*Approximately 1 serving*

Preparation Instructions:

Place all ingredients in a blender or smoothie machine. Blend until all ingredients are pureed and drink is smooth. Serve in a chilled 12 fl. oz. glass.