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.

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.

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.

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.

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.

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.

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.

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/

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.

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/