By James Sanderson, Culinary Analyst
At Two Caterers, we have made a promise to our clients: To serve impeccable food using the best possible ingredients.
As Culinary Analyst, I help our chefs and leadership team ensure we fulfill that promise by making purchasing decisions that are driven by our values.
And in honor of National Seafood Month, I want to share how we make decisions that fulfill one value in particular:
“Leave It Better Than You Found It.”
I love to fish, and I believe that wild caught seafood is the best you can get. But overfishing is a problem that is not improving or going away. In the coming years, sustainable, farmed fishing operations are going to be necessary to meet the ever-growing food demands of the world. As culinary professionals, we have a responsibility to support these operations.
Before I found Verlasso™, a farmed salmon source in Patagonia, we were often buying salmon that was wild-caught. It had a pretty good quality rating but there were some inconsistencies that were challenging. Pricing and availability would fluctuate. Salmon fishing seasons are short, and wild-caught fish can be incredibly expensive.
Verlasso™ helped us solve for those challenges. They are dedicated to sustainable and responsible practices. They find the remotest locations with cold, crystal clear water to make sure their salmon is far from pollutants, and has the cleanest, freshest taste. They meet the world’s rising demand while being committed to high quality.
The product we receive is consistent, and it’s incredibly delicious.
This matters to us for many reasons – it’s a value driven product choice, we’re fulfilling our promise to provide high quality ingredients, we’re looking toward the future and leaving our world better – but it should also matter to our clients.
Clean, cold, crystal clear water means that your salmon will taste clean with delicious marbling.
Large fish means consistent, thick, center-cut fillets making the presentation on your plate that much more beautiful and your entrée more filling.
Uniformity in size and fat content in the fish means our teams in the field can deliver consistent results and moist fish – often something difficult to accomplish in the catering world.
It’s available year-round without fluctuating costs for our clients.
Verlasso™ Salmon is hormone + GMO free
Bonus: The farm can trace the lineage of every fish and they only tag the healthiest, best tasting fish for future breeding.
I am incredibly proud of the way we plan, source, create and present our menus and I am inspired to work with a team of culinary professionals that take great pride in their craft. I look forward to continually finding fresh ways to improve our product.
Check out some easy, flavorful ways to prepare your salmon at home.
This is a Staple at Two Caterers. Below is a simplified version of our mustard glaze that can be easily imitated by the home-cook.
Use whole grain mustard and with a knife, coat the top of your salmon filet.
Season with salt and pepper
Bake, mustard side up for 6-8 minutes at 450 degrees
LEMON CAPER SAUCE:
A well-known, simple sauce that always brings out amazing flavors in fresh salmon.
Heat ½ tablespoon of butter in a skillet over medium heat.
When the butter starts to foam, add a tablespoon of capers and ½ cup lemon juice
Bring to a simmer and stir frequently for about two minutes
Stir in a dash of cold butter to finish
Drizzle over salmon and serve