Founded in 2004 through the unlikely pairing of lifelong environmental activist Tim O’Shea and “recovering” commodities broker Dale, Cleanfish has quickly established its position where it matters most:
the marketplace. In just over five
years, the company has established a network of over 30 eco-conscious fish farms and wild fisheries which they help advise, and connects them with like-minded distributors who in turn sell to markets and restaurants.
“At the end of the day, any artisan producer must be able to sell to stay alive,” said Lumea.
“There are already
hundreds of seafood distributors, and our idea was not to replicate the system but to change the fish that was in everyone’s trucks.”
Putting a premium on sustainability, Cleanfish’s search for a variety of marketable products has netted participation from fisheries around the world – from a five-boat family-owned business in the Gulf of Mexico, to Cambridge Massachusetts hook & line fishermen who sell through the Gloucester Option, to an on-land shrimp farm in Belize using progressive ecologically- sound practices that have yielded one of Cleanfish’s most popular offerings – Laughing Bird Shrimp.
“This particular kind of shrimp can’t compare to what people are used to buying at the grocery store,” says Chris Arseneault, owner of Charlottesville Virginia’s Seafood @ West Main. “It’s just entirely different, much sweeter, more delicate. It cooks really quickly.”
Tis recipe is a perfect showcase of what makes Loch Du technique allows you to celebrate the taste, color and text body of the fillet. Quite simply, this dish is a showstopper
Loch Duart Scottish Salmon “Dual Cuisson” (seared & po Serves 4
1 lb Loch Duart Scottish Salmon, scaled & skin on 8 oz organic spinach 2 organic leeks 6 oz shitake mushrooms 2 tbsp olive oil 2 cups clear poultry & mushroom broth 1 lb chicken leg meat or 1 whole chicken carcass green tops from the leeks, washed 1 whole carrot, peeled 1 large yellow onion 1 cup chopped white button mushrooms 1 spring of fresh thyme 1 bay leaf ½ tsp toasted coriander seed
Sel de Guerande Fresh crushed pepper
To prepare the poultry broth: place the chicken meat or c completely with cold water. Peel then Cut the yellow onio an ungreased cast iron skillet until completely black. Add onion halves, un-chopped leek tops, thyme, parsley and b
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43