HOW FRESH IS THAT FISH?
Red Lobster Workers Share Secrets Of The Seafood Chain
"For the sake of delivery, most of our seafood comes frozen. This is almost unavoidable as it must travel from Sea to our store. That being said, it is all frozen at sea at the time of catch. So it isn't sitting on a boat deck for 2 days before being frozen. So in most terms, it's fresh. Instantly frozen.
But Red Lobster has some of the highest standards in the seafood industry. Fisherman's highest quality of fish is sometimes referred to as 'Red Lobster special' just because Red Lobster only takes the best items from the supplier. If a boat is out at sea for 7 days, they will layer ice between their catches for the day, so day 7 would be on the top and be freshest. This is the only layer of fish we accept from suppliers"
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SEAFOOD THE WAY IT SHOULD BE.
ALASKA FISH FACTOR: BUDGET IMPASSE COULD WREAK HAVOC FOR SALMON SECTOR
If the Alaska legislature continues to defy its constitutional obligation to pass a budget, those opportunities will be lost because there won’t be any state workers to issue fishing licenses. Layoff notices went out on June 1 to thousands of state employees who will be off the job at the July 1 start of the fiscal year.
That’s just one of the lesser impacts of the legislative impasse, hundreds of which are now being outlined by the governor and state agencies as the deadline approaches.
Here’s an overview of potential fishery-related impacts from various divisions:
The Commercial Fisheries Division, which receives nearly all its management money from the state general fund, will be hit the hardest. The budget deadlock would bring all state fisheries to a screeching halt, and thousands of processing workers who live in or come to Alaska each summer would suddenly find themselves out of a job.
ANOTHER INDIANAPOLIS RESTAURANT CLOSES
Today, Friday, June 9, Chef John Adams announced via social media that Marrow in Fountain Square will be closing. His Facebook post reads:
"It is with deep regret that Marrow will be closing it's doors after this weekend. We would first like to thank our incredibly talented and dedicated staff for such a great run and all of their amazing work. Special thanks goes out to all who supported us and believed in our concept. Stop in this weekend for your last chance to dine with us. Sunday will be our last."
Marrow brought a style of cuisine to the city that we haven't seen before with it's Global Soul Food. The menus were exciting, inventive and yet still accessible and familiar, using quality produce to create dishes from around the world.
This comes on the coattails of two other great, chef-driven restaurants closing in the past month. Both The Owner's Wife and LongBranch closed, and LongBranch's team was actually made up of many people who came from Marrow and also Adams' past restaurant Bluebeard.
We are currently seeing restaurants from experienced and insanely talented chefs and restaurateurs closing in rapid succession; a sign that the market is highly saturated and we can only hope that these closings slow sooner rather than later.
WALT DISNEY WORLD WILL ADD MOBILE ORDERING TO MAGIC KINGDOM RESTAURANTS
Mobile Ordering opened the restaurant in Pandora, Satu’li Canteen, when the new immersive land first opened in May. This new service was also extended to other restaurants in Disney’s Animal Kingdom, and we have now learned that the service will also be extending to Magic Kingdom restaurants. This Mobile Ordering service allows guests to order their meals and pay for them using My Disney Experience. This allows guests to bypass the ordering line and be alerted when their food is ready to pick up at the counter so that they can maximize their magical Disney time and spend less time waiting around to be able to eat.
FINALLY, A SALMON BURGER WE CAN GET BEHIND
I honestly don’t think I’d ever had a salmon burger before. If I did, it couldn’t have been that good. The very concept goes against so much of what I know as a cook: If you have a beautiful piece of fish, why would you want to destroy it and put it in a bun? So, when I was tasked with making a decent salmon burger for Healthyish, I was reluctant. But, in the end, the challenge motivated me, and I created something really tasty and beautiful.
You want to start out with a skinless center-cut piece of salmon, sliced into big chunks (about 1 ½ inches). A quarter of that goes through the food processor until it became a paste. This helps hold the patty together, so make it super paste-y. The remaining salmon gets pulsed in the food processor very briefly, until there’s no piece bigger than a quarter inch. Basically you want to mimic the texture of ground beef.
I didn’t want a burger with a ton of shit: just a few aromatics to make it really delicious and properly seasoned. Garlic, ginger, and scallion greens are flavors that always make me think of dumplings. They’re pretty aggressive, but the salmon can take it because it’s a fatty piece of fish. So you add a little mayonnaise along with the aromatics and a teaspoon of kosher salt to the salmon, then form the fish into patties and chill them for a while so they can set (this is important so they don’t fall apart later).
In the meantime, make your condiments: Add a little salt and sesame oil to mayonnaise (you might be tempted to switch this out for yogurt, but I wouldn’t recommend it), then get to making the quick pickles. I used Persian cucumbers and shaved them lengthwise just to change up the look, but you can obviously cut them however you like. Salt the cukes heavily to get the moisture out, then add vinegar, a pinch of sugar, and some thinly sliced serrano chile for heat.
NOTE: WE CAN MAKE THIS A WHOLE LOT EASIER. JUST TRY SALMON BROKERS.
