Fortune Fish & Gourmet

The Seafood & Gourmet Specialists

We are slowly learning what it means to live in a corona-present world, taking one lump at a time, and it appears that the cloudy future is more than mystifying. Our industry is based on gathering people together, hosting them and feeding them, tenets that will have a hard time surviving in this new world. We will have to adapt and find new ways to support our customers and communities. The strength of our creativity and collective imagination is going to be tested, but, people will eat.

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We are going to roll the clocks forward this weekend and hopefully get a running start into Spring. It’s time to catch the days by the tail. In order to get ahead, you must find the savings, those hiding and those right under your nose. It’s not easy in a topsy-turvy world such as Seafood, but with some attention and a little help from Mother Nature, you just may make it into the next season leaning forward instead of falling backward.

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Mardi Gras is approaching fast and, with it, the Lenten Season, which means we get to sacrifice that favorite treat for what seems like forever. But before we go into that life of abstinence, we get to live it up and gorge ourselves, culminating with Fat Tuesday, the party of all parties. Time to get the gumbo going and beads strung, the mud bugs are ready and so are we; it’s time to kick it up, Cajun style. While most of us are planning for the ruckus, our team in Minnesota is taking a different type of plunge into madness. To help raise money for the Special Olympics, brave members of Fortune Minnesota are jumping into a freezing lake on February 29th.

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Whether you spend Valentine’s Day courting romantic glances with sparkling bouquets or in dark rooms watching horror films consuming way too much pizza, if you’re reading this and, in the industry, there’s no way of avoiding the food service beast that is Valentine’s Day. The magnitude and heft of the holiday is thrust upon the food industry every year and we all do our best not to succumb to the pressure of making millions of peoples’ dinners something special, something to remember. To do this right, you’re going to need to plan ahead, order early, and order outside the menu.

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The holidays are getting neatly packed away, ready for another bout with dormancy until once again the season will call for their purpose. The doors of 2020 are officially open wide to the goals, aspirations and tepid promise that a new opportunity brings.

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Getting caught up in the rush and bustle of the holiday season is understandable. We are all going so fast and furious that it’s easy to forget what we are doing and what we are doing it for. Reflecting on how lucky we are, this is the perfect time and space to talk about how we can all give back. SeaShare is the perfect vehicle to bring your well wishes into motion.

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Yes, it may be getting colder, but with that chill comes a warming electric feel that only the beginning of the winter season can bring. You can almost hear party engines revving with the excitement of delicious food to come. Winter storms can shuffle menus with just a snap of Jack Frost’s fingers, so get your turtle doves in a row and begin your prep now so that you can keep the bells jingling all the way!

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According to the commercials, the holiday season is upon us and, hopefully, the jingle and cheer will help thaw the early winter weather and bring everyone out of hibernation. It’s important to standout during the rush – so, this year, consider shaking up the traditional fare by offering some twists and turns to your routine.

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The practice of Daylight Saving’s Time celebrates its 101st anniversary this year. With the shorter colder days upon us, it’s a perfect time to get reacquainted with our ovens and baking sheets. It’s time to fill our homes with delicious aromas and our bellies with scrumptious baked goods.

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The fall leaves can take your breath away with their beauty and make the whole world feel in bloom. You may not realize, but the leaves don’t actually change their colors. They simply reveal the natural plumage that was hiding underneath the sun-kissed chlorophyll green the entire time. While many gourmands are always looking for the next best “new” thing to plate, few realize that some of most delicious and delicate options lay right in front of them, hiding in plain sight.

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October is National Seafood Month, which means that while we are reminding everyone how good seafood is for them and that they should eat more of it, we are also combating the changing temperatures and seasons of what’s coming in and what’s gong out. . It’s a wild business with the only wild protein left to catch, which makes seafood worth celebrating every day. Along with seafood the fall kicks off holiday celebrations with cocktails to accompany the fall dishes.

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There may be a few weeks before the trees get into their oranges and yellows but, for us, it’s already that time to pull on our favorite team’s colors and represent. Win or lose, it’s always fun to partake in good food and good company. Pre-gaming with some delicious bites can often be the best part of the game; at least everyone wins when there is something sizzling on the grill. So, without further ado, it’s time to tailgate!

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This week the spookiness is foreboding with Friday being the 13th and then Saturday following it up with a full moon. It’s almost as if October is knocking on the door. Don’t be afraid though, we still have two weekends of summer to enjoy before the fall, and hopefully the brighter days decide to stay a bit longer. Here are some updates so you don’t have to fear the unknown.

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Once again, it’s that time of the year to hang the white jeans in the back of the closet and retire the seersuckers until next season. Labor Day is upon us and, with it, the closing ceremonies of summer will begin. Midwesterners aren’t known for quitting on summer too early, so I don’t think the beach will be barren before the weather turns. I also know for sure that the people who work in the retail, foodservice and distribution industry never take days off, so no matter what the holiday is, we all will be continuing to work to produce the best products and tastiest food that we can share. It may be Labor Day, but no one’s taking a break from a labor of love.

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I know, I know, I completely understand if you spit your coffee out and cursed the title of this post. We love our summers here and try to hold on to them later and later each year. It is safe to say that we are still FAR AWAY from the end of this beautiful weather; however, the fish in Alaska are already into fall and that is good news for us.

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Picture this: Cool, pristine waters as blue as the sky, surrounded by ice-capped mountains, stretching hundreds of thousands of miles beyond sight. That's the year-round setting for hardworking fishing crews in the Bering Sea, off the coast of Alaska - and it's the setting of this week's blog takeover!

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The Yukon River in Alaska produces the fattiest, most delicious salmon in the world, but for years the King Salmon that were incidentally caught during the Keta fishing were not available to be sold. This week, that has all changed and so will your life when you try Coco 5.

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This week marks the July 4th holiday when our nation celebrates the Declaration of Independence (from England, that is) by the original 13 colonies. It’s a tribute to those who took great risks, committing treason in the face of oppression, for the opportunity of a better, self-governed life. In the spirit of taking great risks, here are some ideas for what to serve while celebrating our nation’s independence. When staring down the barrel of conformity, it’s always better when you think and cook differently.

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We have waited patiently, so patiently, for Summer to get here, and now that it’s (officially) here, there’s not a second waste. Man the grilling stations, open the windows, and crank the music, it’s time to skip the heavy meats and think lighter, eat lighter, and feel lighter. It’s time to take advantage of how seafood can transform the way you feel when you step away from the table. Poke may be looked at as a trend, but it has legitimate chops when it comes to staying power. If you are interested in adding a twist to the traditionally-used Yellowfin Tuna, try domestically caught summer Albacore. Think outside the can with this species. Fresh Albacore is much different than what you grew up eating. It can be fatty, succulent, and, when prepared properly, transcending.

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The official start of summer is only two weeks away, but that doesn't mean we have to wait for the calendar to tell us when to start the festivals...or the construction. There's a buzz already in the air, and the fishermen are playing their best conductor, keeping our menus on beat to the tune of beautiful fish. While we're looking forward to the summer species of fish, we're going back to some classics in the cheese department with our newly expanded English & Irish cheese portfolio.

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