Central Coast Seafood Newsletter | July 2009
We had our 3rd Annual Open House on June 9th and it was a great success. Our guest vendors shared some delicious samples and gave insight into their unique products. It was a great deal of fun showing of our facility improvements and giving our customers a sneak preview of the products we will be offering. Review the highlights below for more information.
|
 Cedar Planked Salmon
FishWise Rating: Yellow
Raised in fresh water drawn from the glacial-fed springs in Mount Rainier, WA, this sustainably raised Pacific Coho Salmon is preseasoned, cedar planked and ready for the grill.
Because each cedar plank is presoaked, and each fillet is preseasoned and individually vacuum packaged, you'll get a superior taste and portion consistency to maintain an efficient kitchen.
Two delicious seasonings to choose from:
The Northwest Herb Rub: A delicious blend of herbs and citrus
The Red Herb: Just a bit spicier than the Northwest Herb rub.
Two serving sizes to choose from:
Family Size Serving: A 12 ounce portion that is ready to pop on the grill and cooks in about 10 minutes.
Single Serving: A 5 ounce portion that grills a bit quicker - about 7 minutes. Excellent for a sandwich or as a salad topper. It grills quick for the lunch crowd.
|
 BeauSoleil Oysters
FishWise Rating: Green
We featured some delicious shellfish at our recent Open House and one of the items that was receiving rave reviews was the Bousoleil Oyster. These oysters are farmed in three bays of northern New Brunswick: Shippagan, Néguac, and Richibuctou. Because of their carefully controlled, uncrowded environment, Beausoleil shells are always perfect. Even though they are small, it still takes them four years to reach a 2.5-inch well groomed, uniform cocktail size. The white shells have a classy black crescent. The flavor is refined and light, like a Caraquet, but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster especially if your introducing oysters on your menu. Order a dozen, we're sure you'll love them.
|
 What is a Culotte?
If you were here during our Open House, you might have tasted some of the finest beef products available: Australian Wagyu Beef, or "Kobe Style".
One of the delicious samples was a Culotte: An Australian Wagyu Beef sirloin cap that is about 3.5 pounds with a quarter inch fat cap. Individually Vacuum Packed in a 30 pound average case.
Prime or Better equivalent!
We're offering this excellent Australian Wagyu product for only $5.99 a pound. Try the Culotte, you won't be disappointed.
|
|
|
Feedback
Help us help you! It is our goal to provide you with product and service that is a "Cut Above". Please take the time to email us at nancyo@ccseafood.com and let us know what we are doing right as well as any areas you feel we can better serve you. We care and will personally respond to every email. Thank you!
Sincerely,
Nancy Osorio
Central Coast Seafood
800.273.4741
|
|
|
| |
| Committed to Sustainability |
From the use of energy efficient refrigerated delivery vehicles, alternative fuels, and recyclable containers to our partnership with FishWise and our work with the Nature Conservancy for the revitalization of our local fishing industry, we are committed to building a company that can provide you the quality and value you need.
|
| |
| Conserving the Oyster |
| In order to completely appreciate the flavor, we recommend eating the oyster within two weeks of the harvest date.
As with other shellfish, the oyster is a living thing that needs to be maintained in conditions that avoid any loss of quality.
The ideal storage is to cover the oyster with a damp cloth and keep them in the refrigerator (between 32 to 39°F). This allows the oysters to breathe. |
| |
Congratulations to:
The Club Car
Bar & Grill, SLO
|
| We submitted an advertisement in New Times congratulating our customers that were awarded "Best of SLO 2009".
Unfortunately, The Club Car was not listed on that advertisement. Therefore, we formally congratulate The Club Car for earning The Best New Restaurant for 2009. We're so proud of your success and committment to excellence!
|
|
|
