Curated, Responsible,Traceable, and Sustainable Seafood

Transcription

1 01 Curated, Responsible,Traceable, and Sustainable Seafood

2 02 STATEMENT Goodfish is the reliable and credible source connecting restaurants and institutions, and other foodservice operations with the best possible sustainable and traceable seafood and ancillary products available. Founder, Chef Gray Kunz s many years of experience in the restaurant industry led him to create Goodfish as an efficient method for foodservice to vet and source seafood products that carry the Goodfish label and consistently meet his high standards. Chef Kunz personally visits each facility to ensure that the products are in fact the best quality he s met the fishermen and been on their fishing boats, touched, tasted, and cooked the products. End users are assured that the Goodfish label and its partners represent that seafood products are: Goodfish reviews available governmental and scientific certifications and standards for each product that receives the Goodfish label making foodservice purchasing reliable, consistent, and credible. Partnering with Goodfish beginning 2015 are several Maine lobster cooperatives that have been awarded the prestigious Marine Stewardship Council (MSC) certification as sustainable and well-managed fisheries. Their live lobsters and lobster meat are available immediately and are wild caught, packed in Maine, and shipped domestically or internationally. New products including lobster broth, bisque, and lobster butter will be available in late Additionally, wild caught cod from Iceland, sustainably farmed caviar from Italy, wild caught shrimp and sockeye salmon from the Pacific Northwest will be added to the Goodfish lineup in fished, produced, handled, processed, packaged, traceable from point of collection through shipping, and shipped with the most sustainable practices available. Contact Gray Kunz - gray@goodfish.org Beth Shepard - beth@goodfish.org Phone - (413)

3 03 RECIPE CRISPED MAINE LOBSTER sweet, sour and spicy ginger glaze

4 04 CRISPED MAINE LOBSTER SWEET, SOUR AND SPICY GINGER GLAZE Yield: 4 portions step by step procedure Cooking of the lobster Blanch 4 pcs of 1.5 pounds lobsters in boiling water for 3 minutes, shock in ice water. Remove tails from the shells, slightly butterfly the lobsters in order to remove the digestive tubes. Pad dry the lobsters. The claws and knuckle can be used in other applications, such as salads, soups and etc. Coating of each tail Ingredients 2 ea. Egg yolk 50 g / 1.8 oz. Rice flakes / panko bread crumbs Pinch of Salt, pepper and cayenne Procedures Mix the egg yolks with salt, pepper and cayenne. Brush each tail on the cut side with the egg yolk mixture. Gentlya dip into the rice flakes or panko bread crumbs. Set aside. Glaze Ingredients 400 g / 14 oz. White vinegar 3 pcs Kaffir lime, chopped 50 g / 1.8 oz. Ginger, roughly chopped 15 g / 0.5 oz. Ketchup 85 g / 3 oz. Sugar Add the following ingredients to the base sauce, season with a pinch of salt. Finishing ingredients for the glaze 5 g / 0.2 oz. Thai chili, chopped 10 g / 0.4 oz. Kaffir lime, chopped 30 g / 1.1 oz. Ginger, finely diced Pan-frying the lobster Ingredients 100 g / 3.5 oz. Grapeseed oil Procedures In a medium size sauté pan, heat up the grapeseed oil and sauté each lobster tail on the coated sides until golden for approximately 3 minutes. Flip the lobster onto each of the non-coated side for approximately 2 minutes. Pad dry any excess oil with paper towel. Plating Spoon the glaze onto 4 deep pasta bowls, place lobsters onto the glaze. The simplicity of this sauce is remarkable. It can be used for most seafood applications and grilled meat items. Procedures Place all ingredients in a medium size sauce pot, bring to boil and simmer slowly for around 7 minutes. Strain and reduce to syrup consistency. Keep at room temperature.

5 BIOGRAPHY 05

6 06 BIOGRAPHY Chef Gray Kunz Born in Singapore and raised in Switzerland, Gray Kunz began his career as a chefapprentice in Bern, then at the Beau Rivage Palace, and Baur au Lac, ending up with Freddy Giradet for five years in Crissier. Subsequently, he became executive chef at Plume at the Regent - Hong Kong, Adrienne at The Peninsula - New York, and Lespinasse at the St. Regis - New York. While in Manhattan, his exceptional culinary artistry earned him four stars from The New York Times, Best Chef in New York City, and the James Beard Foundation nominated him numerous times for Best American Chef. Among many other awards and distinctive recognitions, he was inducted into the Restaurant Hall of Fame by the Culinary Institute of America. He is the author of the culinary groundbreaking book: The Elements of Taste, and in the last several years opened Café Gray, and Grayz in New York City, followed by Café Gray Deluxe in Hong Kong at The Upper House. As part of his work on cultural culinary anthropology and history, conscious dining, and the significant role chefs can play advancing human health and preserving the planet, he established Kunz Food, which explores the philosophy, tradition and science of nutrition, as well as his latest venture, Goodfish, which promotes environmental sustainability GRAY KUNZ