Fortune Fish & Gourmet

The Seafood & Gourmet Specialists

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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Memorial Day weekend honors our fallen soldiers, a lasting salute to thank them for their service, and we extend our gratitude and humble appreciation. Our Freedoms carry great debts. Memorial Day is also considered the unofficial start of summer, and by the looks of our first runs of Copper River Salmon, it looks like it's going to be a sizzling one. Read on to learn about a few items to enliven a cookout.

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Mother’s Day is a great excuse for another extravagant day. Why not bring out the best for all the hardworking mom’s, grandma’s and other important women in your lives.

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April's showers are in full bloom as storms run across the country and both coasts, but that doesn't mean you have to catch the blues. There are still plenty of species to be caught, more are just coming into season and it's the perfect time to pull the grill out of storage.

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Next week is Tax Day and a not-so-friendly reminder that there are a few things we can always count on, whether we want to or not. The last blog advised to not be fooled by seasonal peaks or aberrations, because, like death and taxes, some natural cycles are reliably consistent.

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Did you know that in France on April Fools Day, children fool their friends by taping a paper fish on their friends' backs. FISH! No more fooling around...Easter and Passover are right around the corner.The river is back to blue and most are back to work, marching toward something more like spring and less like the madness of the last few months. Winter has lingered here for sure, and there is hope for April, but don’t be caught a fool - about the weather or what is or is not going to be available for the plate.

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Who are we? Niceland Seafood is the first turn-key provider of fresh Icelandic fish to offer full traceability from “Sea-to-Pan.” We are a small Icelandic based company with offices in Reykjavik and Denver, CO. Despite our size, we are striving to make significant changes in the seafood business–changes that are better for marine ecosystems and the people who work the waters so that we can provide our customers with premium Icelandic seafood that they can be sure was sustainably caught.

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