by northeastseafood | Dec 2, 2016 | News & Events
Matt Smith, Executive Chef Born and raised in the San Francisco Bay Area, Chef Matt Smith learned at an early age that food was in his blood. At age 8, he started cooking the family Thanksgiving dinner. Following the advice of his favorite local chefs, he attended San...
by northeastseafood | Dec 1, 2016 | News & Events
In the late 1800’s Chinook salmon, also known as King Salmon, were brought to New Zealand from the McCloud River in California. New Zealand’s rivers lacked a large freshwater species of fish that could be used as a food source. The King Salmon, along with...
by northeastseafood | Dec 1, 2016 | Market News
Holiday Season is here! We hope to give you some great ideas for your Holiday menu’s and provide information as to what prices may be changing this holiday season. Great communication can be the difference between a frustrating holiday season, and a fulfilled...
by northeastseafood | Dec 1, 2016 | News & Events
His love for food started at a young age, Kenji Eshima first went to work for Namikos at the age of 15. Just as most kids are trying to find a place in society Kenji had found his calling in food. Although Kenji has no formal training or schooling in the cooking...
by northeastseafood | Dec 1, 2016 | News & Events
We are proud sponsors of the Colorado Chef Association, the local Chapter of the American Culinary Federation, dedicated to educating culinary students to become Colorado Chefs. They have an apprenticeship program if you are a chef looking to give a new student an...
Recent Comments