Come along for a look at the process of growing our D’Artagnan cultivated mushrooms. The farm in Michigan has a beautiful, pristine, and organic certified operation that keeps fresh gourmet mushrooms on the menu.
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This spring, members of our Chicago sales team spent a day at our Wisconsin location studying all things beef. Neesvig’s—our one-stop butchering shop hosts Beef Camp to keep our team sharp, because the better product knowledge they have, the better they can serve our clients.
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We’re excited to share the first installment in the story of Chef Charles Wong, who won a business start-up competition. His Umamicue is a popular Chicago residency and pop-up that is on track to become a permanent fixture on the dining scene.
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Stacy Schultz and Alvaro Teran update the Sea Pact Members about their discussions with The Nature Conservancy about their ongoing electronic monitoring and first-mile traceability pilot project in a Costa Rican longline tuna fishery.
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In the first of our new chef profile series, we visit Chef Joe Papach at The Harvey House in Madison, WI. Read on to learn more about how the team there digs deep into family history and local lore to create a modern take on classic dishes, served in an elegant restaurant inspired by supper clubs.
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Back up the trucks, we’ve got fish to deliver! Our Bensenville, IL facility – a state-of-the-art 110,000 square-foot processing plant – has long been a star of the industry. Well, it now has some competition – from its own sibling! We’ve been working on a new fresh fish cutting room at the New Jersey headquarters and Tuesday the 25th was the official ribbon cutting. We are all excited about this expansion because it means access to even more of the freshest fish possible for our customers throughout the Northeast.
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BENSENVILLE, Ill. & UNION, N.J.-- Fortune Fish & Gourmet, the country’s leading processor, distributor and importer of quality seafood, meats, and gourmet products, announced the opening of a new fish cutting facility at its Northeast Regional Headquarters in Union, NJ on March 25th. This expansion will enable restaurants and retailers from the Philadelphia, New York and New Jersey markets to access the freshest fish available, custom cut in the refrigerated fillet room.
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Updates from Sea Pact include: Funded project updates, traceability sessions, a recap of the Conservation Alliance for Seafood Solutions 2024 Conference, and more.
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This quarter’s Sustainability Newsletter will recap two of the exciting panels presented at the Fortune Expo in Chicago, other sustainability related panels/webinars, celebrating BST’s award, and highlights what we are diving into for the last quarter of the year.
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Recapping the Fortune National Expo including videos of Future Proofing, sustainability panels with our own, Stacy Schultz.
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MSC/ASC Certification Update, Plastic Free July, Traceability & FSMA Data Alignment Update,
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Some second quarter updates from Sea Pact, including: Project Funding, Summary Report, Wholechain, and more!
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Sustainable Seafood Policy overhead, Improvements going forward, information collecting and why, data reporting, and the FDA Food Safety Modernization Act.
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Like many other organizations in the seafood world, it has been a busy and exciting start to 2024 for Sea Pact.
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Updates from the end of 2023: Conservation Alliance 2023, Global Tuna Alliance, Sea Pact, SAGE Gender Equality Dialogues, SATS Stronger America Through Seafood, Acme Seafood Industry Climate Award, Finding Common Ground with PEW, 100% Great Lakes Fish Pledge, and more.
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Traditionally the idealistic Thanksgiving meal has at its centerpiece a perfectly glazed giant turkey. Realistically though, it is much more likely that the original feast consisted of more seafood than buxom bird...
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Migrations are part of the natural order of things. In nature, many species migrate to survive.
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There’s an electric chill that starts in October that gets fish moving, telling them it’s time to bolster stores for what’s to come.
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Bluefin Tuna is a species that evokes strong reactions from just about everyone. Mention it in social settings and you are apt to elicit passionate arguments...
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