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In This Issue: New and Amazing Skull Island Prawns ™ July 2018 TALES FISHFISH TALESTA SSamuelsAamuels andanLd SonSon SeafoodSEeafood MagazineMSagazine FISHFISHTALESTA SamuelsA andL Son SeafoodE MagazineS InInIn thisthisthis Issue:Issue:Issue: NewNewNew andandand AmazingAmazingAmazing SkullSkullSkull IslandIslandIsland PrawnsPrawnsPrawns fromfromfrom Australia!Australia!Australia! InInIn TheTheThe News…News…News… SamuelsSamuelsSamuels HostsHHostsosts FinDUSTRYFFinDUSTRYinDUSTRY NIGHTNNIGHTIGHT ataatt TunTTunun TavernTTavernavern ,, ACAACC -- StayStayStay TunedTunedTuned forforfor ouroourur NextNNextext Event!Event!Event! InInIn thetthehe Spotlight-SSpotlight-potlight- UlyssesUlyssesUlysses GastroGastroGastro Pub,Pub,Pub, Wilmington,Wilmington,Wilmington, DEDEDE StoriesStoriesStories ofooff thetthehe Sea-SSea-ea- EverythingEverythingEverything YouYouYou NeedNeedNeed tototo KnowKKnownow AboutAAboutbout LobstersLobstersLobsters EmployeesEmployees ofof Chef, James Sparks thethe MonthMonth Spot UlyssesUlysses GastropubGastropub Wilmington, DE light by: Jessica Jewel Tyler Congratulations to... Frank O’Brien’s eye for detail has made him a key part of the shipping team for five years. He makes sure customers get what they order, safely and securely with all the proper specs and quality. The Brits define a gastropub as a public house that sustainable ingredients and orders seafood daily. specializes in serving high-quality food while staying They make almost everything in house from sauces Eric Saye, a 12-year veter- true to the traditional pub format. Wilmington, to pretzels and bread. Pairing the food with the beer an of Samuels has proven Delaware hangout spot, Ulysses Gastropub, stays also elevates the experience. Ulysses boasts an himself to be an excellent true to this vision. Owners and brothers, Stephen & impressive twenty-four rotating beers on tap and is driver with exceptional Michael Lucey, are well-versed in creating popular often referred to as a “wine bar for beer lovers.” product knowledge. He bars and restaurants. The Lucey brothers are the Bartenders and servers are skilled in finding the knows what the custom- creative minds behind Six Paupers, a bar-and-grill in perfect beer to match your palette and plate. They Hockessin, and Dead Presidents, an upscale Tavern in even use beer in a lot of recipes such as their gravy ers want and he delivers Wilmington. Their idea for Ulysses was an edgy and made with Yards Love Stout. every time! modern, farm-to-table space, with a menu in between the two – the unique, upscale food of the Ulysses Executive Chef, James Sparks, was classically Christie Thebold has tavern, but the same laid-back, unpretentious vibe of trained in French cooking, but don’t typecast him. He become a go-to source the bar-and-grill. The menu can be described as notes that he loves smoking, curing, and working for accounting. She wears traditional pub food with a modern southern with seafood in true southern style. At heart, he is a multiple hats, and always comfort twist and classical French elements with comfort food guy with roots in North Carolina. This has a positive demeanor emphasis on fresh, local, sustainable produce. What a makes for an exciting collaboration perfect for Ulyss- and an exemplary track mouthful! But the people love the taste - Ulysses es. Sparks has been adding his spin to the menu for record of getting it done draws a large crowd of all ages, from all walks of life, almost four years and specializes in fresh ideas with right! to relax in a fun, casual atmosphere and enjoy a tasty fresh ingredients. He takes inspiration in exploring bite. When it comes to gastropubs, Ulysses is one for new restaurants, especially in other areas of the the books! Last year, they celebrated a 5-year country, to see what the scene is, experience new FISHFISH TALESTALES anniversary and were voted 2017 “Best of Delaware” styles and cultures of food, and make sure he is Magazine by Delaware Today. Ulysses Executive Chef, James staying ahead of the trend. (Something his favorite Sparks, credits this success to the innovation of the chef, the late Anthony Bourdain, was famous for.) The Edward ODonnell elevated, modern gastropub concept and the menu menu, which according to him some call antithetical, Editor in Chief of creative cuisine with the freshest ingredients. is an amalgamation of the French and southern Advertising Sales influences with elements of … everything but the Joseph Lasprogata The Lucey brothers strived to make the old new again kitchen sink. The emphasis on seafood is also quite Creative Editor and mix big city chic with small town charm. A daring clear, which is a top southern comfort treat. Ulysses Donna D’Angelo concept, but through experimentation, innovation, goes beyond the traditional pub foods like Fish and and most importantly beer, they have succeeded. Chips and Crab Cakes to offer more unique and Assisting Editor Ulysses’ modern concept and eclectic fusion style is upscale meals like Cajun Shrimp and Grits and Editorial: inspired in-part from a book with the same name. Jambalaya with Shrimp and Alligator-Pork Sausage. Jessica Jewel Tyler Joyce James’ fiction, Ulysses, is considered to be the Ginger Glazed Atlantic Salmon with saffron coconut William Bradford most important book of the modernist movement rice and edamame adds some Asian flair to this Summer Raubertas and a blueprint for other modernist works. It’s hodge-podge menu. Sparks likes to go with the flow composed of relaxed, abstract trains of thought filled depending on which ingredients are trendy and Anne Coll with parodies and humor, which is fitting influence present. His newest inspirations are featured in the Executive Chef for Ulysses’ modernist creative vision. With fun, kooky daily specials and often make it to the main menu. patterns and bright white porcelain animal heads on Look out for some of his latest seafood specials to get Photography the walls, mixed with classic bar elements such as top billing soon- Crab Nachos, Seared Scallops with Josiah Andrews sports on a dozen TV screens, it’s like MoMA meets Coconut Saffron Basmati and, current special, Pesca- your local pub. But the most important part of this tore with Scallops, Shrimp, Clams, Mussels and King Advisory Committee concept is the experience, which is elevated with Crab (when available) in a summer shandy sauce! Nick Anastasi Kate DiPinto high-quality food and beer, and farm-to-table ingre- Susan Bacus Morgan dients. Ulysses prides itself on 100% fresh, local, and For more information, visit ulyssesgastropub.com. SamuelsandSonSeafood.com Follow us online @SamuelsSeafood Skull Island Ocean Caught Tiger Prawns: Big Shrimp, Small Footprint by: Jessica Jewel Tyler reduced both carbon emissions and bycatch to insignificant numbers. Bycatch and specifically turtle bycatch was also reduced by the implementation of night fishing and seasonal fishing. The turtles love to play in the day time on this beautiful tropical island, and night fishing has allowed them to do so unharmed. The Tiger Prawns are also only caught during the months between August and November each year. The remainder of the year is closed to fishing to ensure minimal bycatch, and to ensure maximum replen- ishment of mature Tiger Prawns. With the fishing hiatus in place, the juvenile Tiger Prawns have ample time to grow into adults and reproduce. The Prawn stocks are then maintained at healthy, sustainable levels with annual scientific sampling and surveys, as well as multi-year scientific reviews of the status of the fishery. Talk Look out! King Kong isn’t the only behemoth hailing from Skull about sustainability! Island, Australia. Tiger Prawns from the warm, crystal blue waters off the northern island in the Gulf of Carpentaria, Skull Island, are the The sustainability efforts made for Skull Island Tiger Prawns by biggest you can find in Australia. Because of the large expansive Austral Fisheries are extremely important because Tiger Prawns are seagrass beds, strong tidal movement, and ample nutrients availa- at an excessive risk of being sourced from unsustainable fisheries. ble along the inshore protected waters off of Skull Island, the Tiger David Carter, Austral Fisheries CEO, quotes “I could not be prouder Prawns grow to massive sizes. Skull Island Tiger Prawns are ironically of the sustainability credentials of the fishery, or the quality of the large, impressive creatures that can measure up to 10 inches in prawn that we produce, or of the people that bring this all together length and up to .25 pound in weight! The Tiger Prawns also have a for the ultimate dining experience.” We agree! - With its impressive striking shimmery tail that will surely catch your eye – A big, bold size, taste, versatility, and sustainability Skull Island Tiger Prawns are look with big, bold flavor! sure to provide the ultimate dining experience and wow factor in your kitchen. Skull Island Tiger Prawns have a distinctively bold flavor that will leave you hooked! The surprisingly sweet and firm-textured Prawns Skull Island Ocean Caught Tiger Prawns are available at Samuels and cook up nicely boiled, broiled, steamed, sautéed, or “thrown on the Son Seafood, please ask your sales agent for more info. barbie” with the head on or off. Either way, save those heads and shells to unleash the unparalleled hidden flavor of Tiger Prawns in your stock for stews, soups, or paellas. Skull Island Ocean Caught Tiger Prawns are massive in size and flavor, but they are small on bycatch waste. In fact, Skull Island Tiger Prawns are the world’s first Marine Stewardship Council (MSC), certified sustainable tropical Prawn. Skull Island Ocean Caught Tiger Prawns are the biggest Shrimp with the smallest environmental footprint. This was achieved by efficient and sustainable carbon-neutral harvesting. In order to maintain its efficiency, the fishery reduced its fleet from 312 boats to 52 boats equipped with more precise and productive technology. This In The News... Samuels Host First FinDUSTRY Night at Tun Tavern Atlantic City by: Jessica Jewel Tyler Findustry Night took over the historic Tun Tavern in a dark chocolate malt with roasted barley created a Atlantic City last month.
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