Deeper Dive...guide and inspire sustainability at the source…a story you can deliver with each serving of Reinhart’s exclusive Hidden Bay brand. You’ll also see dozens of ultra-creative

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What defines sustainability in seafood in 2019 and why does it matter to restaurateurs? Two important questions we hope to answer in this special edition of the DISH, dedicated to enjoying the bounty of choices in our oceans and seas, and ensuring they remain for generations to come.

The intersection of environmentalism and commerce can be a tricky one to navigate successfully, but it’s a destination that’s become increasingly vital in this second decade of the 21st century. There’s the well-recognized moral imperative of ensuring that food is available for the world’s burgeoning population, that fisherman’s livelihoods are respected and valued, and that consumers are guaranteed the catch of the day is safe and nutritious to eat, whether farm-raised or wild-caught. The business case is equally compelling, as new generations of diners avidly embrace these efforts, reflected in survey after survey showing a willingness to pay a premium for sustainable menu options. For operators, the lifeblood of the restaurant industry, this presents an opportunity to lead the change.

To support this important message, in this issue of the DISH, we’ve included highlights from the sustainability efforts of our valued vendors. All have gone to extraordinary lengths to lead, guide and inspire sustainability at the source…a story you can deliver with each serving of Reinhart’s exclusive Hidden Bay brand. You’ll also see dozens of ultra-creative recipes from our talented chefs who take full advantage of the delicate flavors of a wide variety of environmentally responsible seafood species. Take a deeper dive online, with additional tips, bonus recipes and compelling stories from our vendor partners and sustainability experts that may spark a literally new way to see seafood.

We’re here to provide support on your individual sustainability journey. Wherever you are now, let us help you weave it seamlessly into your brand and values and communicate it with passion to your diners. As always, we’re better together.

Your partner, the Reinhart CULINARY team.

Deeper Dive

Look for these call-outs:

Learn more about our vendors' commitment to sustainable sourcing.

Aiming to replenish our oceans and manage resources for the future, sustainable fisheries target plentiful species, including those smaller and lower on the food chain, and those that have already reproduced. Sustainable fisheries also adhere to environmental safeguards like curbing by-catch and reducing dredging and other destructive fishing practices. The wild fisheries must be well managed, with accurate population monitoring and regulations that can track seafood from the fishing boat to the dinner table. Aquaculture, or fish farms, produce more than half of all the seafood the world consumes. To be considered a sustainable operation, eligible for the industry's trusted Best Aquaculture Practices (BAP) certification, fish farms must follow standards to minimize environmental impacts including pollution, disease and other damage to coastal ecosystems, and avoid using wild-caught fish as feed.

Making the Case for Sustainable Seafood

Sustainable seafood, defined.

Commitment Matters:

In the US, 83% of Millennials feel strongly that companies should help improve the environment, followed by Gen X at 66% and Baby Boomers at 62%.

– Nielsen Company 2018

Increased Awareness:

72% of seafood consumers agree consuming seafood from sustainable sources is necessary to save the oceans; 70% believe people should switch to another type of fish if it is more sustainable.

– Marine Stewardship Council survey, 2018

Humane Practices Appeal:

Over half of consumers surveyed say fish and seafood that is humanely produced increases the overall appeal of both the dish and the restaurant.

– Datassential Fish Welfare: Insights and Opportunities

Into the Mainstream:

Red Lobster, the world’s largest seafood chain, committed to serving only Seafood Watch-recommended sustainable items by 2025.

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HIDDEN BAY® Norwegian Atlantic Salmon 8-oz. fillet no bone or skin, center cut vacuum packed, frozen 17490

Deep skinned and fully trimmed portions ensure premium quality and flavor

Consistent cooking time from frozen

Grill, pan sear, bake, poach, broil

Swimming in sustainable waters

Hidden Bay’s Norwegian salmon is sourced through Beaver Street Fisheries, farm raised with tightly controlled specifications that adhere to Best Aquaculture Practices to minimize environmental impact, respect worker’s rights and produce wholesome products. Beaver Street’s long, ongoing commitment to environmental stewardship includes certifications from Global Food Safety Initiative, Aquaculture Council and Sustainable Fisheries Partnership, a first-time MSC certification for a Caribbean fishery’s warm water lobster and a collaborative FIP for Chinese squid.

The second most consumed seafood in the US, salmon’s incredible flavor, culinary versatility and Omega-3 packed nutritionals are well recognized by the American diner. It’s also an increasingly sustainable choice, with the majority farm-raised in the strong current and temperate waters of the Norwegian Sea, and on the Pacific and Atlantic coasts of Canada.

Seaworthy Salmon

Hidden Bay Salmon is rated Green by Marine Stewardship Council and is produced in Best Aquaculture Practice CERTIFIED facilities.

A Heartfelt Choice

Eating salmon twice a week is not only a delicious option, but recommended by the American Heart Association. The omega-3 fatty acids make all the right heart-healthy moves, decreasing the risk of cardiac disease, lowering triglyceride levels and bringing down blood pressure.

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ingredients

32 oz Hidden Bay Atlantic Salmon2 Tbsp OilTT Salt & Pepper½ C Asparagus, tips only, blanched¼ C Peas, blanched¼ C Italian Parsley1 tsp. Cornstarch or Arrowroot¼ C Fish Stock¾ C Freshly Pressed Green Juice (made with celery, cucumber, parsley, and kale)2 Tbsp Micro Wasabi Arugula (or any microgreens)

Atlantic Salmon with Spring Vegetables and Pressed Juice

PREPARATION Cut salmon fillets into four equal portions; rub each with oil and season with salt and pepper. Heat a large skillet or cast-iron pan. When hot, put in salmon, skin side up. Heat for three minutes. Using a metal fish spatula, flip each fillet and cook for two more minutes or until skin is crisped. Remove from pan and reserve oil.

In a mixing bowl, combine asparagus tips, peas, and Italian parsley. Toss with remaining oil in fish pan. Season with salt and pepper.

Stir cornstarch into fish stock. Combine this mixture with green juice. Heat liquid, quickly bringing it to a boil (the longer you cook this, the more the color will fade); you just want to thicken the sauce slightly.

To serve, drizzle green sauce on four plates. Top each with a salmon fillet. Arrange equal parts of the green vegetable mixture on each fillet. Garnish with micro wasabi arugula and serve.

Deeper DiveWe frequently work with other suppliers to earn certifications because our focus is on the best interest of the fisheries. Our partnerships span the globe, pulling together a very complex and diverse set of resources and governments to implement changes in fishing practices vital to meeting the needs of surging population growth. We are fortunate that a new generation of diners is aware and willing to pay a premium for products that will help feed the planet.

– CASEY MARION | BEAVER STREET FISHERIES Director of Sustainability

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Through Beaver Street Fisheries, Hidden Bay’s wild caught seafood is sourced straight from native waters specific to the species. Ahi tuna complies with the British Retail Consortium, one of the most stringent food safety and quality programs in the world. In order to eliminate by-catch, all tuna and mahi mahi is line-caught; purse seine net fishing is not supported.

Mahi Mahi, also once known as dolphinfish, is a dazzlingly colored, rapidly swimming beauty of the sea – and not related to a dolphin in any way. Its lean flesh, mild, sweet flavor and firm texture make it a chef’s delight, amenable to baking, broiling, deep-frying, grilling, poaching, sauteeing, smoking or steaming. Red Ahi Tuna is equally versatile, a delicious fish which lends itself to grilling, searing, baking or serving on salads.

HIDDEN BAY® DISTINCTIONS Pre-cut portions minimize costs and waste.

Red Ahi Tuna Steak from highest quality, American#1 Grade Yellowfin Tuna, 6-oz. Individually frozen and vacuum packed 16204

Mahi Mahi Fillet Blood line removed for a cleaner taste, 6-oz., No bone or skin, individually frozen and vacuum packed 15676

Ahi, Mahi and More


Art of the Tuna Steak

Tuna cooks exceptionally rapidly and can turn crumbly if overdone, so make short work of it: fry briefly over high heat in a frying pan, on a griddle or over a barbecue, or cook sous vide or simmer deliciously in a sauce. Cook to rare, or try cooking with a crust on the outside and raw in the center, known as tataki in Japan.

Source: Good Food

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ingredients 6 oz. Tuna Red Ahi Steak #162041½ oz Pomegranate Lacquer3 oz Radish Greens3 oz Black Sesame Spaetzle2 oz Basil Mushroom Broth

Pomegranate Lacquered Tuna

PREPARATION Find the recipes for the pomegranate lacquer, radish greens, black sesame spaetzle and basil mushroom broth online at rfsdelivers.com/thedish.

To serve, plate in a shallow entree sized pasta bowl. Place 2 ounces of hot broth in the bottom of the bowl. Arrange 3 ounces of radish greens in the middle of the bowls. Place sautéed spaetzle on top of the greens. Some spilling in to the broth is good. Arrange lacquered tuna on top of the spaetzle.

Garnish with pomegranate arils.

Radishes have gone from humble

root vegetable to star in recent years, soaring

300%, according to Technomic.

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Premium quality Individually quick frozen to lock in fresh taste and eliminate crystallization

Sensational Wild Caught ScallopsFree-swimming and clean living, sea scallops make their home in the North Atlantic waters, rated as a ‘Best Choice’ for sustainable seafood by the Monterey Bay Seafood Watch for their well-managed production process and low impact on surrounding ecosystems. Larger than bay scallops, but still measuring in at golf ball size, these two-bite marvels are delicately flavored but have a satisfyingly meaty texture. They cook up quickly, whether grilled, poached, fried or baked.

Easy portioning and rapid defrost

Now Sear This

HIDDEN BAY® Dry Sea Scallops Individually quick frozen 2/5 lb. U10 25048

Wild-caught Hidden Bay Sea Scallops

earned the Marine Stewardship Council

(MSC) Chain of Custody Certificate.

Hidden Bay’s source for scallops, PanaPesca, is a worldwide provider of seafood products, and supports numerous initiatives and organizations committed to the practice of environmentally friendly and socially responsible methods of fishing. These include the Global Aquaculture Alliance (GAA), Global Sustainable Seafood Initiative (GSSI), Friends of the Sea, Best Aquaculture Practices and Sustainable Fisheries Partnership.


NAUTIFISH® Dry Sea Scallops Individually Quick Frozen 2/5 lb. U10 12430

Scallops W/sizzleSweet, buttery sea scallops caramelize beautifully to a rich golden brown when pan seared in oil or butter. Ideal for entrées, appetizers, sandwiches or as a salad topper.

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ingredients

6 oz Fresh Peas½ oz Chopped Garlic in Oil ½ ea Juice of Fresh Lemon3 oz Extra Virgin Olive Oil2 oz Parmesan Cheese Grated3 oz Sea Scallop Dry U-10 Adductor Muscle Only Individually Quick Frozen Wild2 oz Fresh Baby Arugula

Seared scallops, arugula, spring pea pesto

PREPARATION In a blender, combine peas, olive oil, lemon juice, garlic and cheese. Blend. If needed add additional oil if too thick. Adjust seasoning with salt and pepper. Sear scallops. Create a "puddle" with the pesto on your plate. Center and mound arugula. Place seared scallops on top of salad.

Deeper DiveWe’re proud to support the work of leading sustainability initiatives and organizations all over the world, including fishery improvement plans (FIPs) for products such as Peruvian, Japanese and Chinese squid and Argentine Red Shrimp.

– ED REICHL | PANAPESCADirector of Quality Assurance

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp

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Flex Your Mussels

There’s a reason Chile is the largest exporter of mussels in the world, as its plankton- and krill-rich cold waters create a perfect habitat for this bountiful, beautiful bivalve. Chilean Mussels are farm raised and rope grown, suspended in the water column which reduces the accumulation of sand and mud from the ocean floor in the mussel. Smoother, darker, richer and meatier than clams or scallops, they’re best cooked simply with a dash of acidity or spice to bring out their irresistible flavor. Let them out of their shells and into an endless variety of elegant, upscale dishes, from marinara and paella to bouillabaisse, or any recipe calling for shellfish.

HIDDEN BAY® Chilean Blue Mussels Mussel in Shell 23/29 count 13910

100% yield – no wasted product, no gapers

Competitively priced compared to fresh mussels

Hidden Bay’s Chilean mussels are produced in PanaPesca’s Best Aquaculture Practices Certified Facilities, and rated as a ‘Best Choice’ for sustainable seafood by the Monterey Bay Aquarium Seafood Watch for environmentally friendly processes.

No prep labor - fully cleaned mussels are sand-free and de-bearded

Vacuum packed and cooked inside bag to seal in fresh taste and natural juices


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ingredients 4 lbs. Hidden Bay Mussels in Shell 23-29 Count6 C Coconut Curry BrothCoconut curry broth28 oz Coconut Milk3 tbsp Green Curry Paste2 C Chicken Broth3 ea Lemongrass1/3 c Fish Sauce1 ¾ c Brown Sugar2 tsp Crushed Red Pepper¾ C Lime Juice, Fresh¼ C Cilantro, fresh, picked and chopped¼ C Basil, fresh, picked and chopped¼ C Mint, fresh, picked and chopped

Green Curried Mussels

PREPARATION Peel and chop ginger in a robocoupe. Add coconut milk, ginger, curry paste, smashed lemongrass bulbs, and chicken stock to pot. Bring to a simmer and cook for 30 minutes. Strain through a chinois. Stir in while the broth is still hot from the fish sauce, crushed red pepper, lime juice, brown sugar, and chopped fresh herbs.

Heat a large pan with a lid over medium high heat. Add mussels and coconut curry broth. Bring to a simmer and cover. Let cook until all the mussels open up and are hot all the way through. To serve, divide in to large bowls big enough to hold mussels and broth. Garnish with chopped fresh parsley or cilantro. Serve with cocktail fork, a spoon for the broth and a side bowl for mussel shells. Add mei fun noodles or roasted potatoes for a heartier dish.

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HIDDEN BAY® Distinctions Blue Swimming Crab Meat, PasteurizedMake perfect crab cakes by combining our Swimming Claw and Super Lump crab meat - an incredibly flavorful blend at significant cost savings.

Claw Meat 6/1 lb. Whole leg pieces and a mix of claw, leg and broken meat. Darker color, more intense flavor. Use for crab bisque, crab stuffing, seafood dips and dishes with heavy sauces. 14578

Super Lump 6/1 lb. Whole flower lump and shoulder meat and pieces of Jumbo Lump. Delicate, sweet flavor and firm texture. Use for crab cakes, pasta dishes, crab salads, crab stuffing, center of the plate entrée. 14778

Highest specs in industry, including third party microbiological testing prior to export

100 percent blue swimming crab, no mixing of species

Packed from fresh into pasteurized cans

Blue CrabQuality crab meat, once only readily available those living in the Maryland Blue Crab area, is surfacing on menus nationwide with the availability of Portunus pelagicus, blue swimming crab. Now representing the vast majority of imported crab meat sold in the U.S., it’s an undeniably distinctive offering, elevating every dish to premium quality status. Their sweet, delicate flavor and tender meat make them a cross-cultural favorite, appearing everywhere from white tablecloth restaurants to chains.

Swimming to the Top

Behind Hidden Bay’s crab meat is Aqua Star, a privately-owned, leading importer of seafood in North America for almost three decades. The company is a charter member of the Global Aquaculture Alliance, a key participant on the National Fishery Institute Crab Council, and is involved in multiple Asian Fishery Improvement Programs. Aqua Star also supports sustainability projects including Best Practices for Catch Method, monitoring of viable stock levels and an initiative to grow larger-sized, responsibly sourced crab.

Hidden Bay Crabs are wild caught and

sourced directly from fishermen, never from

brokers or picking stations.


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ingredients

1 lb Crab meat2 ea Extra Large Eggs½ C Parsley, finely chopped¼ C Cilantro, finely chopped¼ C Green Onions, finely chopped1 C Panko Bread Crumbs½ tbsp Old Bay Seasoning1 tsp Garlic Powder1 tsp Paprika½ tbsp Salt2 tsp Black Pepper, fine ground

Sauce1 C Heavy Duty Mayonnaise½ tbsp Sriracha½ tbsp Lemon Juice salt to taste

Crabmeat Bahn Mi

Preparation 7" Baguette, sliced cucumbers, sliced fresh jalapeños, cilantro, slaw dressed with rice wine vinegar and sugar.

Combine all crab meat ingredients in a large bowl. Form into 2" balls, flatten to an inch thick. Pan fry crab cakes in oil until sides are light brown and crisp, 3 minutes on each side. Spread sriracha mayo on both sides of sliced baguette. Put 2 or 3 crab cakes on sandwich, topped with the hearty slaw and cilantro leaves. Arrange layers of cucumber slices first, then jalapeños on top of slaw.

Deeper DiveOur Seafood Forever program represents more than a decade of investment in the future of our people, our planet and our seafood. We are dedicated to ensuring the long-term health of the local environments and economies in which we operate. This includes collaboration with the Sustainable Fisheries Partnership, and partnership with the Issara Institute in Thailand, internationally recognized for providing a voice to individuals involved in all aspects of seafood harvesting and processing.

– COREY PEET | AQUA STAR One of the first Sustainability Directors for the seafood industry

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HIDDEN BAY® Distinctions Raw White Shrimp, Peeled & Deveined Skewer, tail on, raw, frozen, 31/40 per skewer CA548Tail on, raw, individually quick frozen 21-25/lb. CA668

Shrimp is on the Menu Tails down, shrimp is the #1 choice of American seafood eaters, who consume over one billion pounds - nearly four pounds a person - annually. Pacific White Shrimp, a warm water species native to the Eastern Pacific coast, is particularly prized by chefs for its sweet, clean taste and firm but succulent texture. Sauté, oven bake, bread and fry or grill these perennial seafood stars.

Make No Small Plans

Aqua Star’s seafood comes from facilities that are 100 percent certified by the Aquaculture Certified Council (ASC) and the Global Aquaculture Alliance Best Aquaculture Practices (BAP). Its aquaculture products are traceable from the source fisheries used toward shrimp feed, the hatcheries producing larvae, the farms growing adult shrimp, and all points of processing. In addition, Aqua Star requires raw material tracking for all shrimp plants, farms, hatcheries, and feed mills.Waste not: put

unwanted shells and tails to work in soup stocks and seafood

style bases.


Made with tightest specifications in the industry

Hand peeled and deveined

100 net weight and true count

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ingredients 1 lb 26/30 ct/lb Hidden Bay Raw, Peeled, Deveined, Tail-on Shrimp1 med Yellow Onion, diced1 ea Lime, juiced2 ea Tomatoes, diced1 ea Celery Stalk, diced1 ea Jalapeño Pepper, seeded and finely diced1 bunch Fresh Cilantro1½ C Chilled Tomato and Clam Juice Cocktail1 C Ketchup2 tbsp Hot Sauce2 ea Avocados, peeled and diced Salt and Pepper to taste Saltine Crackers or Tortilla Chips

Mexican-style spicy shrimp cocktail

Preparation Bring a large pot of water to a boil. Add shrimp and cook for 2-3 minutes or until shrimp turn pink. Remove shrimp from the boiling water and place into an ice water bath until they are cool. Drain well. Combine the diced onion and the lime juice, let sit at least 10 minutes to soften. While the onion is marinating, toss together the shrimp, tomatoes, celery, jalapeño, and cilantro in a large bowl. In a separate bowl, whisk together the tomato and clam juice cocktail, ketchup, and hot sauce. Stir into the shrimp mixture. Lastly, add the onions, diced avocado into the mixture. Season to taste with salt and pepper. Let the shrimp cocktail chill for 1 hour before serving with saltine crackers or tortilla chips.

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HIDDEN BAY® Distinctions Icy Bay IPA Battered Alaskan Pollock Fillet IPA Battered frozen fillet 2-3 oz. BW630

Wild caught, bountiful and sustainable The pairing of “Alaska” with “seafood” is recognized by consumers as the perfect match for a perfect catch. The 34,000 miles of coastline and pristine icy waters of Alaska are rightly cited as the #1 source of great seafood by diners, inspiring them to order fish more frequently when the state is used in the description. It’s why Alaskan Pollock, one of the most abundant and sustainable species in the world, has become synonymous with consistent high quality and reliably delicate flavor. Versatile and inexpensive, Pollock’s slightly coarse texture and low oil content is appropriate for any preparation – bake, boil, deep fry, grill, poach, sautee, smoke, steam or use for surimi.

A Perfect Platter of Flavor

Alaskan Pollock

Hidden Bay Beer Battered Alaskan Pollock is a product of Trident Seafoods, a company proud of its 40 years of commitment to the state’s coastal communities and the customers it serves. Trident harvests from Alaska state and U.S. federal fisheries with two of the most rigorous fisheries management systems in the world, where sustainability is built into the law. A fully traceable chain of custody is maintained on the raw materials upstream of products at Trident’s global processing facilities, where associates work alongside local offices to ensure adherence to strict sourcing and product standards.

Trident seafood is certified by Alaska Responsible Fisheries

Management and the Marine Stewardship Council.


Made with Alaskan® Brewing Company’s Icy Bay IPA®

Results usually found in scratch recipes

Quality ingredients and a bright flavor profile

Get the party started with a plate of Greek hospitality - mezze or small plates

of savory snacks. The mezze table is a favorite gathering place, with a casual

vibe, communal plates, free-flowing conversation and more than a few

rounds of ouzo in the mix.

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ingredients

5 ½ lbs Hidden Bay Beer Battered Wild Caught Alaskan Pollock/Pacific Cod4 Medium Eggplants Extra Virgin Olive Oil Salt & Pepper1½ Cups Greek Yogurt (Plain)2 Cloves Garlic (Finely Minced)2 C Tomatoes (Diced)½ C Fresh Mint (Chopped)1 C Kalamata Olives (chopped) Za'atar Spice Mix Lemon Wedges

ALASKAN POLLOCK MEZZE PLATTER

Preparation Brush eggplant with olive oil, season with salt and pepper and grill until browned and cooked through.

Combine yogurt, garlic, salt and pepper and ¼ cup olive oil. Combine tomatoes, olives, mint and ½ cup olive oil. Season.

Prepare fish according to label instructions. Spread 2 tablespoons yogurt sauce onto each plate, top with eggplant and fish. Sprinkle with mint and za'atar and serve with lemon wedges.

A Deeper DiveAt Trident Seafoods, we take our commitment to stewardship and responsible practices seriously. In Alaska, we have over four decades of experience participating directly in some of the best managed fisheries in the world. We support strong science and management programs to ensure a healthy resource and healthy fishing communities now and for the future. Sustainability is an investment, the cornerstone of our long term business philosophy.

– STEFANIE MORELAND | TRIDENT SEAFOODSVP, Seafood Sustainability

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HIDDEN BAY® Non-Phosphate Cod Loins Two times frozen 2-oz. 11320 | 3-oz. 11330 4-oz. 11342 | 5-oz. 11352 | 6-oz. 11354

There’s no overestimating cod’s importance in the food chain. An American icon, it’s the species that allowed early colonists to move toward economic and political freedom. Cod has also shaped the evolution of the fish processing industry, and its comeback from severe overfishing in the 1990s has proved to be both cautionary tale and hopeful saga. Now labeled as sustainable by the Marine Stewardship Council for the first time in 20 years, cod is one of the fastest growing fish on the American menu, with a lean, mild flavor profile and plate-perfect white flaky texture.

High Liner’s journey started almost a decade ago, with a strong commitment to purchase solely from responsibly run fisheries. The company has achieved a leadership stance by collaborating with non-profit, non-governmental organizations (NGOs) around the world to drive improvements that positively affect both the health of the fisheries and the environment. Their manufacturing operations adhere to best practices for minimizing waste and water use and reducing fossil fuel power. High Liner cod is responsibly fished in the Pacific, Atlantic and Bering Sea, and frozen and reprocessed according to exacting food safety principles.


Features clean label ingredients (cod, water and salt)

Sear, sautee, broil, deep fry, steam or bake; ideal for house-made batters, breadings or glazes

No Phosphate Added technology uses fish protein to keep portions fresh during storage, adds moisture during cooking

cod comes back

Hidden Bay’s premium quality, wild caught Pacific

Cod is sourced from a Marine Stewardship Council-certified

sustainable fishery

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A Deeper DiveWe stay engaged with fishermen to continually drive improvement, going well beyond helping them attain certification. Best management practices result in healthy economies, good jobs and long-term profitability. The next phase of sustainability and the future of our business is a focus on aquaculture. We are currently working with government and investors to help improve the amount of aquaculture seafood available in North America, and reduce our dependence on the global marketplace.

– BILL DIMENTO | HIGH LINER FOODSVice President of Corporate Sustainability & Government Affairs

Chairman of the Executive Committee of the Global Seafood Sustainability Initiative & NFI Technical Committee

ingredients

1 ea Cod Fillet

½ C Dry Parmesan Cheese, grated

½ C Fine Bread Crumbs

1 tbsp Paprika

MilkHot Lemon-Mustard Sauce

½ C Dijon Mustard

¼ C Lemon Juice

¼ C Water

Parmesan cod with hot lemon-mustard sauce

Preparation Combine parmesan, bread crumbs, paprika, salt and pepper. Dip cod in milk, then coat with the parmesan mix. Pan fry cod in olive oil for 4 minutes on each side, until crusty and light brown.

In a small sauce pan, simmer all ingredients until thick, around 5 minutes.

Find this recipe and more at rfsdelivers.com/thedish

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HIDDEN BAY® Distinctions Catfish Fillets 40/5-7 oz individually quick frozen 52150

No Bottom Feeders Here It’s a new era for catfish, ascending to the top 10 list of most popular seafoods in America (2018 National Fisheries Institute survey), farm-raised for a sweet, mild taste. Unlike their wild kin - bottom feeders with a more muddy taste – farm-raised catfish eat feed pellets that float on top of the water, resulting in a cleaner, utterly delicious flavor. The moist, dense, firm meat absorbs other flavors readily, and can be dressed up with a complex sauce, or down for casual applications. Traditionally coated in cornmeal breading and deep fried, catfish is now found in Mexican, Asian and Cajun cuisines.

Hidden Bay’s catfish partner, America’s Catch, one of the largest producers of farm-raised catfish in the US, has been providing best quality product to the marketplace for nearly 30 years. The vertically integrated catfish processor controls the entire production process from feed mill to hatchery to delivery. Its 5000-acre farm in the heart of the Mississippi delta, the largest single-location catfish farm in the country, surrounds the processing plant, enabling live catfish to be processed within minutes of being harvested.


Tightly controlled specifications guarantees only the highest-quality fish

Guaranteed net weight of fillets and master cases, ensuring uniformity and consistency

Fry, broil, bake, saute or grill; delicious with sauces and seasonings in a range of flavors

Catfish Rising

Hidden Bay Catfish is Best Aquaculture

Practices certified and USDA inspected

Pair the crispy crunch of catfish with our Culinary Secrets Dill

Tartar Sauce or Cocktail Sauce, and for a slice of tradition, serve

Mississippi-style with yellow onion or a whole scallion.

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A Deeper DivePerhaps the most important key to our sustained success is the development of our hybrid catfish. A cross between the channel catfish (Ictalurus Punctatus) and the blue catfish (Ictalurus Furcatus), this hardier, faster growing, and genetically superior catfish was several years in the making, using intense indoor scientific spawning techniques in our hatchery. Now, our entire farm has been stocked with this new hybrid catfish.

Source - America's Catch website

Ingredients

3 ea 3-4 oz Catfish Filets2 ea Slices White Bread¼ oz Lettuce1½ oz Sliced Tomato2 ea Bacon Slices1 oz Tobasco Sauce4 oz Corn Flour7 oz Buttermilk1 tbsp Paprika1 tsp Garlic Powder1 tsp Black Pepper1 tsp Salt

mississippi delta fried catfish sandwich

Preparation Preheat fryer to 350ºF. In a shallow dish pan, add buttermilk, tobasco and then place fish in, and let it refrigerate for 7-8 hours. In a stainless steel bowl, add corn flour, corn meal, paprika, garlic powder, black pepper, salt and mix well. Once dry mix is complete, dredge fish in dry mix, then place in fryer, then cook for 3-4 minutes or until golden brown. Remove and place on paper towel to drain. Cook bacon and set aside. With both sides of bread, add fish and top with bacon, lettuce, tomato and mayonnaise.

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HIDDEN BAY® Distinctions Cold Smoked Atlantic Salmon Fillets 2-3 lb. Pre-sliced Frozen CA241

From sacred gift of early North American tribes to upscale delicacy of today, salmon will always have a seat at the best tables. At the head is Atlantic salmon, with a deep orange, flaky, oil-rich texture. Once abundant in the rivers of North America, Europe and the Baltic, wild salmon is considered a vulnerable species, and is now primarily farm-raised. Global aquaculture giant True North

Seafood, the source for Hidden Bay Smoked Atlantic Salmon, began six generations ago with fishermen in Canada’s Bay of Fundy. Now a fully integrated operation, True North has control over every step of the supply chain, from hatching and juvenile rearing, to growth, harvesting, processing and delivery - traceable from egg to plate. The company played a major role in the successful Fundy Salmon Recovery project, which resulted in a historic 29-year high in salmon returns to the Upper Salmon River in Fundy National Park in 2018.


Dry-cured in exclusive kosher salt and brown sugar blend

Smoked with natural hardwood chips

100% free of additives, preservatives, artificial flavors or colorants

Smokin˙ Cold Salmon

True North is the only Atlantic salmon producer

in North America to achieve the highest level 4-star Best

Aquaculture Practices certification

Take a classic dish to new places with this heart-healthy flatbread

appetizer. True North's cold smoked salmon adds a welcome peppery zest,

perfectly complemented with a dollop of honey mustard.

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A Deeper DiveThe disappearance of wild Atlantic salmon poses a real environmental issue. Ensuring the ultimate survival of the species depends on human intervention, new thinking and the collaboration of dedicated partners. Fundy Salmon Recovery is the first project in the world to collect endangered inner Bay of Fundy salmon that have spent their critical early life stages in the wild, and then care for them in an ocean environment at a dedicated marine farm site. The fish are then released back to naturally spawn the next generation of wild Atlantic salmon.

– JESSICA O’KANE, TRUE NORTH SEAFOOD

Ingredients

1 pck True North Cold Smoked Salmon 1 Premade Flatbread1 pck Cream Cheese1½ C Arugula½ sm Red Onion2 tbsp Honey Mustard2 tbsp Lemon Juice2 tbsp Fresh Dill Salt and Pepper to taste

salmon & arugula flatbread

Preparation Bake flatbread according to package directions (or to recipe). Blend lemon juice, 1 c arugula and cream cheese. Spread cream cheese blend over prepared flatbread. Place smoked salmon in a single layer and drizzle with honey mustard. Top with remaining arugula and dill. Serve immediately.


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Coconut crusted mahi sliders with Avocado, mango and lime aioli

ingredients 4 ea 6 oz Mahi Portions, cut into 2 oz portions3 Egg Whites¾ C Panko Breadcrumbs¾ C Sweetened, Shredded Coconut1 tsp Salt, divided, plus more for seasoning fish TT Freshly ground black pepper12 Tbsp Mayonnaise12 tsp Lime Juice½ tsp Cumin1 Clove Garlic, minced¾ tsp Sriracha2 ea Avocados, sliced2 ea Mangoes, sliced Purple Cabbage, thinly sliced12 ea Brioche Buns

Preparation Preheat oven to 375 degrees. Set a cookie cooling rack on top of a baking sheet and spray with non-stick spray.

In a small bowl, whisk egg whites until frothy. On a large plate, mix panko, coconut and ½ tsp salt. Season with a little bit of freshly ground pepper. Season fish portions with salt and pepper. Coat in egg mixture, letting the excess drip off, and then coat in coconut mixture, patting off any excess breading. Place filets on cooking rack and bake until golden brown and cooked through, about 20 minutes.

While fish is cooking, mix together remaining salt, mayo, lime juice, cumin, garlic and sriracha. To assemble sliders, spread buns with lime aioli, then place the fish portions on the bottom halves of the buns and top with a little bit of the sliced mango, avocado and purple cabbage.

Sandwiches with crunch

24

Seared ahi tuna burger with crispy wontons

ingredients 2 Tbsp Soy Sauce2 Tbsp Dark Sesame Oil1 Tbsp Grated Fresh Ginger2 ea Cloves Garlic4 ea 6 oz Ahi Tuna Steaks12 oz Chanterelle Mushrooms1 Tbsp Butter Fresh Wonton Wrappers1½ C Toasted Sesame Seeds4 Tbsp Mayonnaise1 tsp Wasabi Powder2 oz Radish Sprouts4 ea Brioche Buns Canola Oil for frying the Wontons

Preparation Combine soy sauce, sesame oil, ginger and garlic in a 13x9 dish. Place the tuna steaks into the marinade and coat evenly. Cover with plastic and keep in the fridge for about 40 minutes. Heat the canola oil in a large pot several inches from the bottom. When the oil reaches 375 degrees, drop a wonton square into it and let it cook for about 40 seconds and then flip it over for another 20 seconds. Transfer to a plate with a paper towel on it. Repeat this process to make as many wonton strips as desired. Add the wasabi powder to a small bowl and using enough water, make a paste. Mix the paste into the mayonnaise. Taste and adjust if necessary. In a pan, melt the butter and saute the mushrooms until cooked, about 7 minutes.Heat the grill on high heat. Sprinkle each tuna steak liberally with sesame seeds. Place each steak on the grill. Grill for about 1½ minutes, flip them over, and then continue cooking for another minute. Make sure you don't overcook the tuna, it should be rare to medium rare.Spread each bun with wasabi mayo. Place a piece of tuna on top, followed by a couple of wontons, mushrooms and sprouts.

This hearty substitute for a burger

sandwich packs in plenty of flavor between its

brioche buns.

25

thai red curry shrimp soup

ingredients 2 Tbsp Oil2-3 Tbsp Red Curry Paste2 large Garlic Cloves, minced2 tsp Minced Ginger2 13.5 oz Cans of Coconut Milk½ C Water2 2" Pieces of Lemongrass, cut in half1-2 Tbsp Brown Sugar, depending on desired sweetness2 Kaffir Lime Leaves24 Raw, Peeled, Deveined, Tail-On Hidden Bay Shrimp2 C Sugar Snap Peas1 Red Bell Pepper, cut into strips2 Tbsp Fish Sauce

6 oz Rice Noodles, prepared according to package directions

Garnish¼ c Chopped Fresh Cilantro¼ c Thinly Sliced Fresh Thai Basil1 Lime, cut into wedges1 Red Chili, sliced thin

Preparation Heat a medium size pot over medium high heat. Add oil. Add red curry paste and stir for about 1 minute or until fragrant. Add garlic and ginger, stir for about 30 seconds. Add coconut milk, water, lemongrass, brown sugar and kaffir lime leaves. Cook and stir frequently about 20 minutes or until shrimp turns bright red. Stir in the fish sauce. Divide rice noodles among bowls, top with soup and desired garnishes.

Add bok choy, broccoli, and carrots for more veggies or mix it up and add 3 cups of mixed veggies in place of the snap peas and red bell peppers.

Serve up a soul-warming chili that

piles on the flavor with sumptuous seafood, meaty

beans and a bit of irresistible bacon.

A WarmingTrend


26

Seafood chili

ingredients 1 lb Mahi Mahi filets8 oz Scallops1 C Canned Northern White Beans4 oz Bacon1 Onion1 Pablano Pepper2 Tbsp Dark Chili Powder1 Tbsp Smoked Paprika1 C Heavy Whipping Cream1 C Tomato Puree

Preparation Dice bacon and cook in a heavy pot until crispy. Add onions and peppers and cook until soft. Add remaining ingredients and bring to a slow simmer. Once seafood is done, break apart with tongs and stir. Top with sour cream and chives.


27

Salmon with Tomato farro Salad and Lemon Yogurt sauceingredients 3 C Cooked and chilled Farro1 C Assorted Cherry Tomatoes2 Tbsp Olive Oil1 C Arugula¼ C Pitted Spanish Olives¼ C Pitted Kalamata Olives½ C Cucumber, sliced¼ C Crumbled Feta Cheese2 Tbsp Fresh Oregano, separated

Preparation Preheat oven to 400 degrees. Spread the tomatoes evenly on a large cookie sheet lined with parchment paper, drizzle them with the olive oil and season with salt and pepper. Roast tomatoes in the oven for 10 to 15 minutes or until they are slightly softened and lightly browned. Let them cool. Once the tomatoes are cool add them to a bowl with all of the remaining salad ingredients and stir until combined, leaving behind 1 Tbsp of the fresh oregano leaves for garnish. Set aside.

In a small bowl, whisk the yogurt lemon zest, chives, salt and pepper until combined.

Add olive oil to a large skillet and heat over high heat. Season salmon on both sides with salt and pepper to taste and place in the skillet. After 2 to 3 minutes, add in the butter to help the salmon brown. After another 2 minutes, flip the salmon and baste with the browned butter in the pan until the salmon is finished cooking, about 4 more minutes.

Place the cooked salmon over a bed of the farro salad, top with yogurt sauce and garnish with oregano leaves.

1½ Tbsp White Wine VinegarTT Salt and Pepper

salmon & sauce 3 8 oz Salmon Portions2 Tbsp Olive Oil4 Tbsp Unsalted Butter1 c Full Fat Greek Yogurt zest ½ a lemon1 Tbsp Honey1 Tbsp Chopped Fresh TT ChivesTT Salt and Pepper

Hooked on Salads

28

Tart Cherry Glazed Ahi Tuna Kebabs Over spiralized Winter Salad with Lime Yogurt Dressing

ingredients

glaze¾ C Montmorency Tart Cherry Concentrate½ C Water3 Tbsp Maple Syrup1½ Tbsp Balsamic Vinegar

kebabs2 6 oz Ahi Tuna Steaks, cut into cubes1 lg Red Onion, chunks

salad1 lg Carrot1 lg Parsnip 1 lg Granny Smith Apple¼ c Dried Montmorency Tart Cherries, chopped1/3 C Plain Greek Yogurt1/2 Lime, Juiced1 Tbsp Montmorency Tart Cherry ConcentrateTT Salt & pepper

Preparation For the glaze, combine all the ingredients into a small saucepan. Bring to a boil then reduce to a simmer. Cook until mixture has reduced by half. Remove from heat and let cool. It will thicken as it cools.

For the salad, spiralize the carrot, parsnip and apple into 'noodles' and place in a large bowl with the dried tart cherries. Whisk together the Greek yogurt, lime juice, tart cherry concentrate, salt and pepper in a small bowl, pour the dressing over the salad and toss to combine.

For the kebabs, preheat a greased grill or grill-pan to medium-high heat. Skewer the tuna cubes and red onion in an alternating pattern on two kebab sticks. Lightly brush the glaze all over the kebabs, then place on the hot grill/grill-pan and sear for 1-2 minutes per side. Remove kebabs from the grill and generously brush more glaze on top. Serve on top of spiralized winter salad.

Salad as comfort food: dig into this

Instagram-ready dish bursting with sweet,

savory and tart flavor explosions.

29

pair two of today's hottest ingredients,

beer battered fish and crisply roasted cauliflower,

for a picture perfect presentation.

Fit to be FriedAppetizers

ingredients

4 8-lb Large Heads Cauliflower, cut into florets ¼ C Vegetable Oil4 tsp Kosher Salt2 tsp Ground Cumin2 tsp Smoked Paprika3 lbs Beer Battered Wild Caught Alaska Polluck/Pacific Cod3 C Colby Cheese, grated Pico de Gallo Mexican Crema Black Olives, sliced Cilantro, chopped

Cod & Cauli Nachos

Preparation Toss florets with oil, salt, cumin and paprika and roast on baking sheets until browned and crisp, 35-40 minutes. Prepare fish according to label instructions. Divide into single serving dishes, top with 1 oz cheese and bake until melted. Garnish with pico de gallo, crema, black olives and chopped cilantro.


30

crab, spinach and artichoke dip

ingredients 8 oz Cream Cheese½ C Grated Parmesan Cheese¼ C Mayonnaise1 Garlic Clove, minced2 tsp Green Onion, minced1-14 oz can Water-Packed Artichoke Hearts, rinsed, drained, and chopped1 C Fresh Spinach, washed and chopped½ C Shredded Jack Cheese2 tsp Lemon Juice2 tsp Hot Sauce4 oz Crab Meat, picked for shellsTT Salt and Pepper¼ C Mozzarella Cheese2 tsp Green Onions, minced Crackers or French Bread for dipping

Preparation Combine the cream cheese, Parmesan cheese, Jack cheese, mayonnaise, garlic and mix well. Gently stir in the spinach, artichokes, crab, green onion, hot sauce and lemon juice. Pour into an oven proof serving dish and bake in a pre-heated 375ºF oven until hot and bubbly.

Remove from the oven and sprinkle with mozzarella cheese. Place back in the oven and bake until the cheese is melted and starts to brown.

Garnish with minced green onions.


31

Crab cake slider w/horseradish sriracha sauce

ingredients 1 3 oz Crab Cake½ C Mayonnaise1 Tbsp Horseradish1 Tbsp Sriracha1 Tbsp Capers1 Tbsp Apple Cider Vinegar1 Tbsp Lemon Juice2 tsp Spicy Mustard1 Shallot, chopped

Preparation Whisk sauce ingredients together and chill. Fry or oven prepare crab cake to golden brown. On a suitable slider bun, top crab cake with sriracha sauce or serve on the side. Cut into quarters. Frill pick corners and drizzle with sauce as desired.

Southern Fried Apps

Catfish fritters

ingredients 1 Tbsp Oil1 Red Bell Pepper, small dice1 Yellow Onion, small dice2 Garlic Cloves, minced2 Green Onions, minced1 Egg, beaten½ C Buttermilk10 oz Boneless Catfish Filet, grilled, then flaked1 c All-Purpose Flour2 tsp Baking Powder¼ tsp Salt½ tsp Black Pepper2 tsp Hot Sauce Vegetable Oil, for frying

green tomato relish 1 C Green Tomato, chopped¼ C White Onion, chopped¼ C Green Bell Pepper, chopped¼ C Red Bell Pepper, chopped2 tsp Salt2 tsp Black Pepper¼ c White Sugar1 tsp Mustard Seed½ C Rice Vinegar

Preparation Combine all relish ingredients in a pot and simmer for 20 minutes.Heat oil in skillet and saute the red pepper, onions, garlic and green onions for 2 minutes. Allow the vegetables to cool. Combine the vegetables in a bowl and add egg, buttermilk, and flaked catfish. Combine the flour and baking powder and add it to the fish mixture. Season the fish with salt, pepper and hot sauce. Heat deep fry oil to 350 degrees. Carefully drop the fish batter by tablespoons into the hot oil for about 2 minutes per side or until golden brown. Drain on paper towels and serve with green tomato relish.

Hidden Bay®

3 oz Crab Cake w/real & imitation crab

11022

Hidden Bay® Homestyle Shrimp

10-13

1059432

shrimp & sausage corndogs

Preparation HOT AND SOUR MUSTARD: Mix vinegar and sugar. Stir to dissolve. Whisk in remaining ingredients.

Brown Sugar Lacquer: In a small sauce pot, bring all ingredients to a boil to dissolve sugar.

CORN DOGS: Medium dice sausage then fine ground in a food processor. Combine all ingredients and mix well. If too thick add buttermilk, if too thin add more flour. Take skewered shrimp and dip into batter and fry at 325 degrees until golden brown.

Serve with hot and sour mustard as dipping sauce on side. Garnish with pickled okra and your favorite greens.

OPTIONAL PRESENTATION: Grill ¾" pineapple, do not core. Arrange grilled slices on plate or serving platter. Drizzle with brown sugar lacquer and hot and sour mustard.

Garnish with micro greens.

ingredients 6 ea Shrimp White Skewer Raw Peeled and Deveined 31-40 Tail on Frozen 2 oz Hot and Sour Mustard1 ea ¾" Thick Slice Pineapple2 oz Brown Sugar Lacquer

hot & Sour mustard 2 C Creole Mustard2 C Dijon Mustard1 C Rice Wine Vinegar1 C Sugar¼ C Sambal

Brown Sugar Lacquer 2 C Brown Sugar¼ C Soy Sauce½ C Water

Corn Dog Batter 1 lb Georgia Best Smoked Pork Sausage1 C AP Flour1 C Sugar2 C Corn Flour1 1/3 C Masa2 C Corn Meal¼ C Dry Mustard1 tsp Cayenne Pepper1 Tbsp Granulated Onion1 Tbsp Granulated Garlic2 Tbsp Sugarcane Vinegar9 dashes Tobasco3 tsp Kosher Salt1 tsp Baking Soda4 tsp Baking Powder2 qt Buttermilk8 Whole Eggs

Hidden Bay® 3 oz Shrimp Skewer,

tail on, frozen, 31/40 per skewer

CA548

Hidden Bay® Catfish Fillets 40/5-7 oz

52150

Serve THESE versatile dishES as

a shareable app or a unique family-style

treat.

33

Greek Style Mussels

ingredients 16 oz Hidden Bay® Mussel, In Shell

2 oz Extra Virgin Olive Oil

2 oz Yellow Banana Pepper Mild, Crinkle Cut Rings

2 oz Feta Cheese Crumbles

1 oz Oregano Leaves

4 oz Fire Roasted Tomatoes, Diced In Juice

Preparation Heat oil in saute pan. Add mussels (from frozen) and heat for 5-8 minutes. Add tomatoes and reduce to a simmer. Continue for about 3 minutes. Add oregano and banana peppers, place in bowl and garnish with feta.

Power up the menuW/Mussels


Find this recipe and more at

34

Moules ProvenCales

ingredients 2 Hidden Bay® Whole Shell Mussels 1-lb. packages3/4 C Dry White Wine

ProvenCale Sauce: 1 Tbsp Olive Oil2 Shallots, Chopped1 Stalk Celery, Chopped1 Garlic Clove, Crushed1 tsp Chopped Fresh Basil, & to Garnish1 tsp Dried Bouquet Gami1 Tbsp Tomato Paste14 oz Plum Tomatoes, can seeded, choppedTT Salt and Pepper1 tsp Sugar

Preparation Sweat onions, celery, garlic, basil in olive oil; add the bouquet garni. Stir in tomato paste, canned tomatoes and sugar. Season to taste. Cook over medium-low heat till flavors blend.

Place whole shell mussels in a non-reactive casserole dish, add wine, cover and bring to a boil over high heat, until shells are just open.

Drain cooking liquid, returning the opened mussels, in their shells, to the casserole dish.

Pour the hot Provencale sauce over the mussels and heat through. Sprinkle with chopped basil and/or parsley. Serve immediately in deep bowls.

serve France's long-time treasure with a basket full of crunchy

bread or crispyFrench fries.

35

comin’ to a

head

For more beer and seafood duos, visit

rfsdelivers.com

Beer and Seafood Pairings Some rules were made to be stretched, if not broken, and beer plays as well with seafood as the traditional white wine. Ales of all kinds provide the right ying to seafood’s yang, and you can experiment with your own beer pairings by keeping these three basic principles from the Brewers Association on tap:

• Match strength with strength. Beer’s strong points involve alcohol content, malt character, hop bitterness, sweetness, richness and roastiness. For food, it’s all about the fattiness, sweetness, cooking method, spicing, texture and complexity.

• Find harmonies by identifying a common flavor or aroma element.

• Consider specific interactions of beer and food for dynamic pairings. Partner sweet, fatty or spicy foods with the appropriate hop bitterness, sweetness, malt, alcohol or carbonation; for instance, a beer with plenty of malt to cool the heat of a fiery dish.

We’ve made some beautiful matches for you with our featured dishes below:

Smoked Salmon, Asparagus, Basil Fettucine: Pilsner’s mild flavor and slightly hoppy profile balances the delicate flavor of salmon without a hint of dominance.

Coconut Crusted Mahi Sliders with Avocado, Mango & Lime Aioli: Witbier’s well-rounded, mild nature and sweet wheat finish makes it a perfect companion to the mahi slider.

36

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The flavor will be slightly less hoppy than a hefeweizen and won’t overpower the gentle mahi.

Seared Scallops, Arugula, Spring Pea Pesto: Blonde ale makes an ideal counterpart to this delicate dish. Blonde Ales are typically light in flavor, color, hoppiness, with a hint of fruitiness.

Green Curried Mussels: Raise an IPA with a nugget hop variation, which elegantly stands up to curry while highlighting the herbal and spicy notes of the dish.

Crabmeat Bahn Mi: Hefeweizen, a wheat beer with a buttery sweetness, blends perfectly with the crab meat and holds up to the bhan mi flavors.

Mexican-style Spicy Shrimp Cocktail: Try an IPA made with citra and/or mosaic hop variation. IPAs work well with spicy foods such as the jalapeños in this dish, while the citra and mosaic hop bring out the citrus and fruity notes of the lime and avocado.

Lobster Poutine: Oktoberfest or Vienna will pair beautifully with this dish, complementing the flavorful seasonings without overpowering the buttery lobster.

Parmesan Cod with Hot Lemon Mustard Sauce: Match up a pale ale made with a citra hop variation. Its citrus and floral notes harmonize delightfully with the lemon mustard sauce while the pale ale stands its ground with the savory cod.

Mississippi Fried Catfish Sandwich: Classic Pilsner, with a well-rounded and mild flavor, will work to lighten up this fried dish.

Salmon & Arugula Flatbread: Refresh with a Pilsner, made with a citra hop to highlight the zesty lemon and dill.

37

perfect pours

Seafood & Wine A Few Simple Rules

While you can—and should—pair red wine with seafood, be careful what you grab.

• Any bigger, thick-skinned reds tend to not go great with fish or shellfish, especially big cabs, zinfandel or Australian shiraz. Those wines tend to have more tannins, which work better with meatier foods.

• If your guests want red wine, especially if the seafood dish is prepared in a red sauce or a red wine reduction, you suggests something lighter, like cru Beaujolais, red Burgundy or a pinot noir from Oregon.

Most white wines are highly recommended to pair with fish and shellfish, but these two are especially excellent:

• Hailing from the northern regions of Alto Adige, Fruili and Lombardy, pinot grigio is one of the most popular white grapes not only in Italy, but also the world. The same grape as the French pinot gris, it’s a crisp, somewhat dry yet citrusy easy-drinking wine that pairs well with lighter seafood dishes.

• Garganega is the most widely grown white grape in the Soave region in the Veneto, a northeastern Italian region stretching from the Dolomite Mountains to the Adriatic Sea. It is a crisp, clean, cool-climate white with notes of lemon zest, peach and honeydew that goes well with rich seafood like scallops and clams as well as gnocchi and risotto.

What drinks well with shrimp or salmon?

• With a fairly bland natural flavor, shrimp soaks up any sauce or seasonings it's cooked in giving you flexibility. You can look to pair it with Chenin Blanc, Albariño or a fruity rosé. If you add it to a paella or pasta dish with red sauce, look toward red wines like a light Pinot Noir or fruity Beaujolais.

• With as rich, fatty and oily as salmon is, look toward fuller-bodied whites like oak-aged Chardonnay, Viognier, white Burgundy or Sauvignon Blanc. But you can also pair lower-tannin reds like Tempranillo from Rioja.

38

Seafood & Cocktails Common sense will tell you not to pair seafood with cocktails made with dark spirits. It’ll be like the clash of the titans. Also out are overly complicated drinks made with too many ingredients. Try using fresh, seasonal ingredients, from garnishes to freshly squeezed juices, whenever possible.

Consider pairing a creamy seafood salad filled with king crab, lobster and smoked whitefish with a pisco- or gin-based drink. Both spirits boast lots of character as well as fruit-forward notes and complement endless ingredients.

• The pisco sour, a Peruvian original experiencing a resurgence in recent years, works well, particularly the lime playing off the seafood.

• Also, it doesn’t get any simpler than the gin gimlet. Another long-time favorite, it goes down easy and the lime juice is certain to play well with the seafood salad.

When it comes to seafood, grilled salmon and grilled shrimp are indisputably fan favorites. Pairing cocktails with them should be effortless, so why not recommend vodka-based drinks to your customers?

• Our recommendations: Salty Dog, Sea Breeze and the extremely popular Moscow Mule.

• When pairing with seafood, avoid overly sweet vodka drinks like White Russian (vodka, coffee liqueur and cream) and Lemon Drop (lemon juice, triple sec and simple syrup).

Fresh herbs used to flavor seafood may also be used to garnish glassware rims for additional flavor profiles. Use them to also update the appearance of classic cocktails.

• Basil

• Bay Leaves

• Chives

• Cilantro

• Dill

• Fennel

• Lemon Balm

• Mint

• Parsley

• Rosemary

Looking for more great cocktail

pairings? You'll find them all in our Bar

Guide @ rfsdelivers.com/restaurant-inc/

barguide.

39

Alaska is committed to ensuring the future health and resiliency of its seafood and the surrounding marine ecosystem for generations to come. They do this through careful resource management.

Alaska’s commitment to sustainable seafood is based on three core principles:

• Minimal harm. Minimize by-catch of non-targeted fish, harm of other marine plants, animals, ocean and fresh water environment.

• No overfishing. Overfishing happens when too many fish are taken from the sea and there are not enough fish left to replenish the natural population.

• Transparency and collaboration with all stakeholders with an interest in Alaska fisheries, including the fishing industry, environmental groups, scientists, academics and other interested organizations.

Alaska Seafood Marketing Institute

Globally, Alaska is viewed at as the gold standard in

responsible fisheries management.

SUSTAINABILITYIS IN OURGENES

40

Alaska has created measures to ensure sustainability of its marine species stocks and ecosystems.

• Alaska will only harvest fish at removal rates that will not adversely affect the environment, which allows the marine ecosystem and seafood species to continue to replenish year after year.

• Alaska can restrict the number of harvesters in each fishery through license limitation or “limited entry.”

• The National Marine Fisheries Service and the Alaska Department of Fish & Game use fishery management methods and techniques, including: “Time-and-Area” closures, restrictions on size of boats and fishing gear, prohibition of certain types of gear and “rights-based” management, which grants right to a given fraction of a Total Allowable Catch.

• Alaska ensures oceans and waterways are maintained by complying with a variety of measures, such as Marine Protected Areas (MPAs) and a number of federal governmental protection acts, including the Marine Mammal Protection Act, the Fur Seal Act, and the Magnuson Stevens Fishery Conservation Act.

All seafood from Alaska

is sustainably harvested.

To find out more about alaska seafood go to:alaskaseafood.org

41

Keep Up with the Rising Tide of

Seafood Certifications, Recommendations and CollaborationsInterest continues to flow among chefs and diners who want to understand the origins of everything on their fish plate – how it was caught or raised, what it was fed, and if it may be on the verge of extinction. This has spawned a mini-industry of its own, with multiple experts and organizations stepping up to claim monitoring expertise and rights. Below is a guide to the best-recognized, meaningful industry certifications and sources. Start by checking Seafood Watch and focusing on purchase of Marine Stewardship Council and Aquaculture Stewardship Council-certified products.

FishChoice is a sustainable seafood sourcing tool that connects restaurants to suppliers of sustainable seafood products. A three-step Sustainable Seafood Calculator enables you to choose fish species, fish origin and harvest method to determine sustainability.

FISHCHOICE.COM/SUSTAINABLESEAFOODCALCULATOR

Seafood Watch, developed by the Monterey Bay Aquarium to research and evaluate wild-caught and farmed seafood.

SEAFOODWATCH.ORG

Marine Stewardship Council (MSC), a fishery certification program and seafood ecolabel that recognizes and rewards sustainable fishing. Suppliers can receive chain of custody certification for wild seafood traceability standards. Important to note is that while DNA testing has shown a 30% mislabeling rate of seafood industry-wide, MSC-identified seafood is mislabeled less than 1% of the time.

MSC.ORG

Aquaculture Stewardship Council (ASC) offers a certification program for responsibly farmed fish, crustaceans and shellfish.

ASC-AQUA.ORG

NOAA’s FishWatch ProjeCT measures the sustainability of US fisheries through the Fish Stock Sustainability Index (FSSI).

FISHWATCH.GOV

42

Global Aquacultural Alliance (GAA) offers a third party certification program, Best Aquaculture Practices, addressing environmental and social responsibility, animal welfare, food safety and traceability.

AQUACULTUREALLIANCE.ORG

Fishery Progress, a joint project between FishChoice and the Conservation Alliance for Seafood Solutions, was launched in October 2016 to track progress of Fishery Improvement Projects (FIPs), which helps fisheries achieve incremental improvements with the option of preparing for full MSC certification.

FISHERYPROGRESS.ORG

Fair Trade Capture Fisheries Standard is structured along the core Fair Trade USA principles of empowerment, economic development, social responsibility and environmental stewardship.

FAIRTRADEUSA.ORG

The Environmental Defense Fund has produced a Seafood Selector highlighting eco-best choices for seafood and sushi.

SEAFOOD.EDF.ORG/GUIDE/BEST

FishWise is a non-profit organization designed to improve the sustainability and financial performance of seafood retailers, distributors, and producers. FishWise helps source, assess, provide point-of-sale information, and staff training about the vast majority of seafood products available on today’s markets.

FISHWISE.ORG

Smart Catch, James Beard Foundation’s program, supports chefs’ efforts to serve environmentally responsible seafood. Restaurants earn a Smart Catch emblem after an assessment is conducted to ensure only sustainable seafood, as identified by Monterey Bay Aquarium’s Seawatch program and NOAA Fisheries Stock Sustainability Index (FSSI), is on the menu.

Chef’s Collaborative hosts Seafood Solutions industry workshops, dining events and offers resources to help educate and inspire fellow professionals about sustainable seafood options.

CHEFSCOLLABORATIVE.ORG/PROGRAMS/SEAFOOD-SOLUTIONS/

43

©2019 Reinhart Foodserivce, L.L.C.

Lager = Sport Mug #98516 or Jar #94704

RIGHT BEER/RIGHT GLASS

SUCCESSFUL BAR OPERATION >> BEER TRENDS <<CRAFT brewers are using all their arts to put exciting flavors into their beer, and customers love to sample. Limited editions add to the appeal. 1,2,3 ... Beers with lower alcohol content per volume make it easier for patrons to try different options in one “session.” Advertise a Flight Night!

6

Check out these beer and food >> match-ups << to bring out the flavors in both. Oysters + Stout

Spaghetti + Amber AleGrilled Pork + Lager

Seafood Dishes + Pilsner

IPA mega-craft choices like Founders All Day and Samuel Adams Rebel are leading the pack in the India Pale Ale category. One of the newest types is “NE,” which originated in New England — hazy, hoppy and juicy-tasting. Get a Handle on Sours: Created with wild yeast, sour beers are still a niche but growing fast –“fruity, funky and vinegary” rather than hoppy.

Euro Style: Subtle, slightly sweet Kolsch and hoppy, lightly bitter Pilsners are on trend.

SUCCESSFUL BAR OPERATION >> BEER TRENDS <<

Strong IPAs or Sours = Goblet #B0956Euro Style = Pilsner #39528

RIGHT BEER/RIGHT GLASS

7

Sours attract people who don’t

think of themselves as beer drinkers.

• Coasters & napkins • Bar towels • Foam & paper plates • Bottle openers

We’ve got it!

1

>> Ideas to Drive Business Success <<

Raise the Bar with Reinhart's Bar Guide!HAPPY HOUR STARTS HERE

Keep your celebrations going long after the holidays with Reinhart’s new Bar Guide, chock-full of tips to up your game at every turn. We guarantee you’ll not only raise the bar but vault effortlessly over it. Our complimentary guide will help you delight your loyal patrons, win over new ones, and bring them all back for another round.

CHECK IT OUT ONLINE AT: RFSDELIVERS.COM/RESTAURANT-INC/BARGUIDE.

Documents

Deeper Dive...guide and inspire sustainability at the source…a story you can deliver with each serving of Reinhart’s exclusive Hidden Bay brand. You’ll also see dozens of ultra-creative