January 20, 2015
Reacting to Scott Nichols' blog post in December, Christopher Rebstock, Senior Vice President, Network Development, The Global FoodBanking Network, recently shared his thoughts on the world's food waste crisis. Here's what he had to say:
January 17, 2015
At Verlasso®, we take great pride in the relationships we have built with our distributors and retailers. This is one in a series of blog posts highlighting our partners. This post focuses on our distributor Shamrock Foods, a branch of Shamrock Foods based in Denver.
January 16, 2015
We asked Verlasso® Culinary Director Jennifer Bushman for her thoughts on how to kick off 2015 in the best way possible. Here is what she shared:
As we reflect on the start of this new year, we naturally think about changes that we want to make. Resolutions and Renunciations are typically the way that I look at inspiring change in my own life. What will I DO...
January 9, 2015
Serving Mediterranean-inspired tapas at Alta Restaurant in New York City, Chef Larry Baldwin finds success by delivering delicious and flavorful morsels to his guests. We caught up with Chef Larry Baldwin to learn why Verlasso is a good fit for him and his customers.
How did you become a successful chef?
October 17, 2014
Blogger Lisa Lillien a.k.a. Hungry Girl today posted a list of four "superfoods" to supercharge your diet, including quinoa, chia seeds, swiss chard, and kefir! "Time to supercharge your diet, people. Maybe you're eating these things already -- good for you! -- but maybe you're stuck in a food rut that needs a little healthy shake up," she said. Check out the...
March 5, 2014
"It's ok to use the oceans, it's not ok to use them up." This was the succinct, and eminently tweetable, summary of the Economist Magazine’s World Ocean Summit offered by Jane Lubchenco, currently a professor at Oregon State University and former Administrator of NOAA.
To make cooking with Verlasso® salmon easy and efficient, here are a few choice tools and equipment that we like to keep around the kitchen.
With a pliant, narrow blade that thinly cuts and finely trims, a fish knife is specially designed to bone, fillet or remove the skin from salmon.
November 1, 2012
We’re always looking for salmon recipes to try at home. Since Verlasso is now available at Central Market in Texas (currently in Houston and Dallas Metroplex stores), we thought we’d focus on Texas bloggers this week. Here are 10 very different salmon recipes from Texas food bloggers that we can’t wait to try with Verlasso salmon. If you have a salmon...
Love salmon but having trouble getting your kids to love it as well? Just one bad experience can turn a child off of healthy seafood for years. You can find tricks for getting your kids to try and love seafood here (http://ow.ly/n6CKi) And, we’ve compiled a list of five kid-friendly salmon recipes that have been tested and approved by mommy bloggers and...
One of the questions we often hear is: How do farmed salmon get their color? Related to this is: How is the process the same as—or different from—what happens in nature?
It’s October, which means two things: In addition to being National Seafood Month, it’s also Oktoberfest! From Munich to Milwaukee, beer lovers are dusting off their lederhosen, brushing up on their oompah-pahs, and raising a glass to celebrate this time-honored tradition. While pretzels and brats may be standard Oktoberfest fare, we at Verlasso prefer...
This week, Verlasso®, the world’s first provider of harmoniously raised fish, and Acme Smoked Fish Corporation, a Brooklyn, N.Y.-based producer and distributor of smoked fish, will unveil new Verlasso Smoked Salmon brought to you by Blue Hill Bay during the 2013 Fancy Food Show, Jan. 20-22, 2013 at the Moscone Center in San Francisco.