Category: Company News

Fish of the Day – Pollock

Alaskan pollock is a popular and versatile fish that’s widely used in the food industry for its mild flavor, flaky texture, and relatively low cost. It’s consumed in various forms and dishes, both domestically and internationally.  Alaskan pollock fillets are often used in a variety of dishes. They can be prepared similarly to other white fish like cod or haddock. The fillets are mild in flavor, making them adaptable to a wide range of seasoning and cooking methods, such as baking, broiling, grilling, and pan-frying.

Popular uses for Alaskan Pollock are fish sticks, surimi, chowders, tacos, and fish burgers and patties.

Alaskan pollock is a good source of protein, low in fat, and a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus.

It’s important to note that the culinary uses of Alaskan pollock can vary depending on regional preferences and cuisines. Whether it’s enjoyed as fillets, surimi products, or in other culinary applications, Alaskan pollock remains a widely consumed and accessible seafood option for people with varying tastes and dietary needs

Pollock Fish and Chips

INGREDIENTS

French Fries

1 1/2 lbs. russet potatoes

oil for frying

Beer Battered Cod

1 1/2 lbs. Signature Catch Atlantic Pollock

6-8 oz. pale lager

1 1/4 cup all-purpose flour, divided

1 tsp baking powder

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp Old Bay Seasoning

¼ tsp Cayanne

1/4 tsp paprika

INSTRUCTIONS

 Preparing the Fries:

Cut the potatoes into fries that are approximately 1 cm thick. Place them in a colander and rinse under cold water to eliminate some of the starch. Lay the fries out on a towel and thoroughly pat them dry.

Pour about 2 inches of oil into a deep pot.

Heat the oil over medium-low heat to reach 250°F (121°C). Add the fries and allow them to cook slowly for 12 minutes, maintaining a consistent temperature of 250°F. This will result in soft and pliable potatoes.

Remove the fries from the oil and arrange them on a cookie sheet. Increase the oil temperature to 375°F (190°C).

Refry the fries in small batches for 5 to 7 minutes each, ensuring the oil temperature stays around 375°F. Once out of the oil, immediately sprinkle them with salt.

Preparing the Fish:

Cut the fresh cod into 8 evenly sized pieces. Use a paper towel to blot any excess moisture from the fish.

In a bowl, combine 3/4 cups of flour, along with baking powder, salt, pepper, garlic powder, paprika, and Old Bay seasoning. Gradually whisk in 6-8 oz. of cold beer. The batter consistency should be slightly thinner than that of pancake batter.

Toss the fish in the remaining 1/2 cup of flour, then dip each piece into the beer batter. Allow any excess batter to drip off for a few seconds before carefully placing the fish into the oil. Fry in small batches to maintain the oil temperature, and cook for around 7 minutes, flipping the pieces halfway through.

Serve the fish immediately while hot, alongside the prepared fries. Serve with tartar sauce, lemon wedges, and malt vinegar.

 

Product Spotlight – Soft-shell Crabs

Soft-shell crabs are highly regarded delicacies in many cuisines, particularly in the United States and East Asia, offering a distinctive texture and flavor that sets them apart from regular crabs. These crabs are essentially regular ones that have recently undergone molting, shedding their hard exoskeletons to reveal a soft and pliable shell.

Molting is a natural process that allows crabs to grow, and during this brief period, their newly formed exoskeleton is still soft and flexible. Soft-shell crabs are carefully harvested within a specific time window after molting, typically within hours to a day or two, while their shells remain tender and edible.

At our Indonesian farm, we take great care to harvest soft-shell crabs at precisely the right moment. Once harvested, they are promptly processed and frozen to maintain their perfect texture. Our soft-shell crabs are available in a wide range of sizes, ensuring the ideal fit for various culinary applications.

When it comes to serving, soft-shell crabs are often enjoyed whole, including the shell. The shell becomes pleasantly crisp and entirely edible after cooking, providing a truly unique texture and flavor experience. These delectable crabs are commonly served in sandwiches, salads, or as an accompaniment to a variety of dishes.

Beyond their exceptional taste, soft-shell crabs have a sweet and delicate flavor profile, making them highly sought-after among seafood enthusiasts. Their tender texture adds to the overall appeal, making them a true culinary delight.

Product Spotlight: Frozen Snow Crab

Introducing Signature Catch Frozen Snow Crab Meat, the hassle-free way to enjoy Snow Crab meat without picking it yourself. Our crabs are expertly captured from the wild, then frozen in brine to preserve their exquisite flavor and texture. They are then shipped to Indonesia, where skilled hands meticulously handpick the meat, ensuring it remains shell-free with minimal (if any) cartilage.

We understand that your needs vary, which is why we provide you with three enticing All Natural package options. The Combo pack presents a delectable 70/30 combination of both leg meat and body meat, offering a satisfying balance. If you prefer using leg meat alone, we have a smaller 1lb. package dedicated to just leg meat. Additionally, for those seeking a delightful appetizer or garnish, our cocktail claws always please the palate.

At Supreme Crab, we believe in offering a diverse selection to cater to your discerning tastes. That’s why we proudly offer three different species from the esteemed Chionoecetes genus. Our MSC certified Opilio Snow Crab Meat is meticulously harvested in Canada, ensuring top-notch quality. For another snow crab specie that looks and tastes very similar, we bring you the angulatus species, carefully sourced from Japan and still handpick. Finally, our japonicus variety is harvested in Korea, and handpicked as well.  Although it is not a snow crab, the flavor and color is almost identical.  Further, it isn’t machine picked like traditional japonicus, so it is much chunkier with better flavor guaranteeing a wonderful culinary experience for less money.

Experience the convenience, variety, and exquisite flavor of Signature Catch Frozen Snow Crab today!

Congratulations, Brett Harmell on Three Years with Supreme Crab & Seafood

Amidst the pandemic’s peak, Brett Harmell joined Supreme Crab & Seafood three years ago, contributing his extensive expertise to the team. He brought with him a wealth of experience, including 18 years in crabmeat sales, a decade in sales and management at a prominent food distribution company, and a decade of restaurant experience, including working as a chef.

Supreme Crab & Seafood expresses gratitude for Brett Harmell’s contribution to the team and for sharing his knowledge with the company over the past three years. We extend our congratulations to him on his anniversary with us.

To get to know him better, we asked Brett a few questions.

What do you like best about working for Supreme Crab and Seafood?

The quality & diversity of our product line, as well as the team members that make up the company.

What is your favorite Supreme Crab and Seafood product? How do you like it prepared?

It’s hard to beat our Snow Crab Combo Meat in a West Coast Style Baked Crabcake with Remoulade Sauce

West Coast Snow Crab Cakes

West Coast Snow Crab Cakes

1/4 cup fresh lemon juice
3/4 cup Mayo
½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

Sauté onion first & cool down
Add onion to mayo & mix all other ingredients.
Add crab gently to slurry and be careful not to over mix or break lumps.
Add ¼ cup breadcrumbs, panko, or crushed saltines or crushed ritz cracker just enough to tighten up.
Place 1 cup breadcrumbs on plate.
Scoop mixture into a ball and place in crumbs to coat, turn over and roll on sides.West Coast Snow Crab Cakes

Place of parchment lined sheet pan and bake at 375 for 12 mins until lightly

brown ……or

Add to hot fry pan with butter and olive, avocado or salad oil and gently fry for 2-3 mins on medium heat, until browned.

West Coast Snow Crab Cakes

Plate & serve with quartered Lemon & favorite Remoulade sauce.

REMOULADE SAUCE FOR CRAB CAKES RECIPE

1/4 cup fresh lemon juice

½ cup Capers
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper

What do you like to do when you aren’t working?

If it’s not Football season, I’m either visiting with my grown kids and grandkids or in the kitchen cooking or tending to my Garden and plant nursery.

Brett Harmell

Crab Meat Demand Rising

Well, we were right. We`ve predicted increased prices and our COO was even quoted in Undercurrent News saying as much.

This is relatively normal for this time of year since the raw material landings are down in Indonesia, the surge in demand caused by the states opening and the holiday orders from retailers.

This will likely remain in an upward mode for 4th quarter, 2020. The heavy rains are not predicted to arrive until the end of the year at which time the landings typically improve.

Surprisingly, we have plenty of blue swimming cocktail fingers right now so don’t forget to place your order before things change.

Please contact our sales specialist for more information or email us now!

Historically High Swimming Crab Meat Prices Are Here To Stay?

Blue Swimming Crab Meat Prices are already at a historical high and China is rising now too!

It’s been a few weeks since production started in Indonesia following their holiday (Ramadan and Lebaran). The blue swimming crab landings increased from 5-10% in July. This puts the plants back on track for their prior figures. In other words, the landings right now are not much different from early June. This is putting further price pressures on the mini (cooking) plants since the demand remains strong. The fisherman can choose more easily who to sell too right now. This type of market condition combined with inventories in the US being relatively low compared to the year prior is keeping pricing high. Few are willing to predict when this will end since it isn’t really clear. The one thing that is for certain, we will continue to have high prices through the remainder of the year with little to no softening occurring before October.

Red Swimming Crab Meat is rising faster than the blue swimming crab right now. Correct, that is not a typo! The price movement on red swimming is occurring from four key areas; reduced US inventories, the historical high gap between the blue and red swimming crab prices, the main fishery has been under moratorium, and many customers are trading down to this economical choice. These factors are putting upward pressure on the pricing of red swimming crab meat. The Chinese season starts this month with early arrivals landing here in late September. The new season’s opening raw material costs will not be known for a couple of weeks so stay tuned.

In Summary, price will remain high for all species for the remainder of the year. Many other non-swimming crab species are high and in short supply so there is still enough consumer demand to support the high prices. Will demand continue if the blue swimming crab prices rise much more is the question. However, Fresh Venezuelan packers will be on conservation starting August 15 until October 15 so we expect an increase in blue (and red swimming crab meat) demand.

If you would like more information, please email customerservice@supremecrab.com or comment below.

Office moved
march 2016

We moved recently to our new offices. It is nice to have the larger space but I can see us out growing out of this space soon. I guess growth is a good problem to have.