An Inside Look at Exciting New Products, Market Trends & Availability
Shad:  The season just started and we expect to be cutting boneless fillets for our customers this week. Get ready for some Roe too!
Black Sea Bass: Jumbo and large sized fish have been looking beautiful as they're being landed in Rhode Island down to the Carolina's.
Fluke: The North Carolina season has just closed.  We're bringing in fish from Rhode Island, however, availability may tighten up soon until Virginia opens on March 1 st.  We have fresh fish ready, however speak with your rep for updates.
Snapper: Florida has been sunny lately and we're enjoying all sizes of Red Snapper.  In addition, we have imports as well.
Looking Sharp: Monkfish, Skate, Spanish Mackerel, Porgies, Striped Bass, Haddock, Pollock, Cod and Bluefish are being reeled in for your menus.
Rainbow Trout: Our Rainbow Trout are raised outdoors in a natural setting in North Carolina.  During colder months, the Trout feed less, which may slow their growth.  Currently, 6 oz and 8 oz fillets have limited availability.  We suggest using our butterfly cut for the time being.
Halibut: We're very proud of Nordic Halibut.  Raised off the west coast of Norway in open ocean pens, Nordic Halibut has consistent quality and availability.  Available head on and gill in so you can see the quality for yourself.

Congratulations to Our Customers: James Beard Award Semi-Finalist Chefs Announced
They always say, "Good things come to those who wait." But here at Samuels, we hold the firm belief that it takes hard work, feverish dedication, and unending passion in order to be successful. It is with great joy that we acknowledge all of our extremely talented customers who were announced as James Beard Award semi-finalist nominees as well as Parc Restaurant for hosting the big shebang and to Osteria for hosting the dinner! Again, from all of us at Samuels, congratulations!

Best New Restaurants: Del Mar (Washington DC), Empellon (Midtown NYC), Maydan (Washington DC).

Outstanding Chefs: Vikram Sunderam, Rasika (Washington DC), Fabio Trabocchi, Fiola (Washington DC).

Outstanding Restaurants: Jaleo (Washington DC), Komi (Washington DC), Legume Bistro (Pittsburgh PA), Talula's Table (Kennett Square PA).

Outstanding Restauranteurs: Ashok Bajaj, Knightsbridge Restaurant Group (Washington DC), Rick DeShantz and Tolga Sevdik, Richard DeShantz Restaurant Group (Pittsburgh PA), Ellen Yin, High Street Hospitality Group (Philadelphia PA).

Outstanding Service: Marcel's by Robert Wiedmaier (Washington DC), Zahav (Philadelphia PA).

Rising Star Chefs of the Year: Camille Cogswell, Zahav (Philadelphia PA), Jesse Ito, Royal Izakaya (Philadelphia PA), Kevin Tien, Himitsu (Washington DC).

Best Chefs (Mid-Atlantic): Joey Baldino, Zeppoli (Collingswood NJ), Amy Brandwein, Centrolina (Washington DC), Tony Conte, Inferno Pizzeria Napoletana (Darnestown MD), Tom Cunanan, Bad Saint (Washington DC), Nicholas Elmi, Laurel (Philadelphia PA), Cedric Cindy Wolf, Charleston (Baltimore MD).

Best Chefs (New York City): Justin Smillie (Upland), Alex Stupak (Empellón - Midtown).

Mahi: Fresh and Frozen, Ready To Go!
There has been a very nice amount of Mahi landings this season. Product has been abundant considerably compared to last year so it's a better time than any to take advantage. We have portions and fillets, both fresh and frozen.  All of our Mahi are wild caught using longline catch methods off the coast of Costa Rica and Ecuador. The fish is often found on menus in the summer months, but it can be fully enjoyed in the winter as well. Tacos are great any time of the year, so prepare this fish with some good old fashioned tortillas. It's also amazing when roasted with some squash and root vegetables or try steaming it in a garlic ginger broth.

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Experience the Beauty with Nordic Halibut
Call your Samuels sales rep to place an order today!
(800) 580 - 5810
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