MARCH 13, 2020


Consumer demand for sustainable seafood increases daily, and making the best choices for our customers, as well as our oceans is important. Author and seafood evangelist, Barton Seaver recently rolled out his new Rouxbe seafood training course: Seafood Literacy.

The course provides 15-hours of advanced training, to help educate chefs and retail associates on all things seafood, while hoping to improve their confidence in the kitchen.

Seaver describes Seafood Literacy as “understanding how to source, prepare, cook and serve” seafood. These skills are critical at this important time in the seafood industry, where sustainability is an expectation.

The course navigates you through the waters of fishing and aquaculture methods, characteristics of fish species’ and preparation, all for the sustainable usage of seafood. Not only is this information important in restaurants for preparation methods, but it also allows you to communicate the information that many people are now seeking.

Visit to learn more about this fantastic course!

MARCH 12, 2020


In past, frozen seafood has been in some ways characterized as beneficial for reasons of convenience, and having a lower price point, while being considered a lower quality product.

As demand for sustainable, quality seafood rises within the culinary sector, advancements in flash freezing technology is bringing bigger benefit to the industry as a whole.

Consistency in quality, flavor, and texture now begin on the boat. Newer technologies allow for freezing seafood at cryogenic temperatures immediately after the catch. This stops the clock on nutrient deterioration, locks in vitamins, and nets a great flavor and beautiful texture of the fish.

Flash freezing technology also allows harvesters to sustainably fish, store and sell a variety of seafood throughout the year, without disrupting our ecosystem or fish stocks. In turn, this benefits chefs by allowing them to bring a variety of species to their menus year-round, while decreasing waste and providing convenience in the kitchen.

MARCH 11, 2020


As the seafood industry finds calm in the Seafood Expo North postponement, we as a company have determined, that however disappointing it has been to not convene among our partners and customers in Boston, the decision during this heightened health concern was necessary.

Our company respects the decision of Diversified Communications and are saddened of the news to postpone, as events like this are significant for our industry. We agree that it was in the best interest, and health and wellness of both exhibitors and attendees.

We stand by all parties involved in the determination, and continue to support decisions that reduce impact, and lead to the greatest outcome of our current situation.

FEBRUARY 19, 2020


Inside the walls of Beaver Street Fisheries facility, our expansive 2,500,000 cubic-foot manufacturing kitchen and repacking facility, provides us capabilities of delivering custom seafood solutions and creative ideations.

We bring together our quality seafood products with proprietary ingredients, to create one-of-a-kind, value-add items for our customers. While more popular creations from our kitchen include items such as deviled crabs, crab and lobster cakes, seafood stuffing, and breaded and stuffed fillets.

No project is too small for us. With production of 13-14 million pounds per year of specialty items, and exponential growth of 20% over last year, we are equipped and scaled to handle any item.

FEBRUARY 17, 2020


In late 2013, BSF partnered with Shantou Haimao Foods Co. Ltd. to begin a Fishery Improvement Project on Squid (Shantou-Taiwan Chinese Common Squid).

In 1.5 short years, the FIP had successfully engaged stakeholders with coordination from China Blue Sustainability Institute. With this FIP, we are targeting the common Chinese Squid Fishery within Eastern Guangdong – Taiwan Bank Fishing Ground and it’s jiggling and single trawling methods. Approximately 1000, small to medium scale fishing vessels harbored in Nan’ao Island, Shantou, Guangdong will be affected.

Our goal is to establish a fishery information collection system with a joint effort from government, research institute, industry, fisher and NGO, and identify the minimum catch size of Uroteuthis chinensis, and implement such voluntary protocol among participants of fisher and processing plants.

This fishery improvement project is currently in Stage 4, as improvements are being made in fishing practices or fishery management and it’s next progress report is due on February 28th, 2020.

FEBRUARY 5, 2020


For years, BSF has participated in the Indonesian Snapper FIP, attempting to address some major challenges facing fisheries in Indonesia, such as lack of specific stock data, unregistered vessels, lack of catch data, accuracy of logbook data, lack of species-specific identification, lack of government observer programs, and the market’s high demand for the “golden size” fillets.

Two current focuses are ensuring a balance in the fishery that allows for sustainable harvest and natural growth and avoiding unintentional side effects of fishing.

Some proactive solutions are to source from vessels that implement responsible practices, or only buy fish that has reached its full maturity.

Wondering how to avoid juvenile fish? SFP lists some ways to assist!

2. Ask suppliers for species information down to the species level.

3. Pay attention to the species and source origin.

4. If possible, shift sourcing to larger size classes (portion cuts).

5. If still necessary to source smaller fillets, source only ones that mature at a smaller size.

JANUARY 30, 2020


In today’s social and digital age, it’s no surprise that anything “instagrammable” is attractive. Today’s craze takes sea favorites like fish, shellfish and molluscs, and marry them with the salt of the sea to take new form with herbs, spices and condiments. So grab your favorite board and you’ve got yourself a seacuterie spread! That’s right, it’s time to shake up your appetizer menu and switch out meat for seafood.

According to Waitrose’s latest Food and Drink report, seacuterie began in Australia, and includes pickling, fermenting, smoking and/or aging seafood. Now making way to our shores– it's time to think outside the box and introduce an item to the menu that sparks some creativity! Salmon pastrami, citrus-cured brill, octopus salami, swordfish ham, and shellfish sausages are just a few examples of quirky, fun seacuterie options.

Have fun, experiment, and innovate, with creative variations of Seacuterie for your menu in 2020.


JANUARY 28, 2020


Everything that was once old, is new again! Smoked fish was once used as an ancient form of cooking. Today it’s becoming a new again concept to enhance the dining experience.

Customers are looking for dramatic appearance and special experiences in their dining. According to Thomas Chen, chef at Tuome New York, smoking is a new cooking method that delivers that experience. Smoked butter is one of his new endeavors, which is perfect for adding smokiness to vegetables, bread, and seafood.

A great way to utilize smoking in your restaurant is to incorporate open concept cooking, by highlighting grilling techniques within an outdoor space.

There are a few species that work best for this type cooking method. Mackerel, salmon, sea bass, tuna and trout, have high fat content which makes them all perfect options. Your fish will have a flaky interior and a crisp, smoky exterior when ready to plate.


JANUARY 7, 2020


In 2020, we hope to see restaurants and chefs shift their focus and commitment to buying seafood from sustainable sources. Marine Stewardship Council (MSC) reminds us that as living beings on this planet, we’re all part of the sustainability conversation and have every right to be proactive about preserving it.

There are multiple ways to incorporate environmentally friendly practices in your restaurant and believe us, customers will notice your efforts. Some MSC approved examples are–using all parts of the fish when cooking, cleaning with biodegradable cleaning products, reducing waste by focusing on composting, and using biodegradable packaging.

Sourcing locally and seasonally isn’t enough anymore; it's our role as good stewards to push toward education and awareness of our consumption, and our planet's limited resources. Become part of the conversation by taking a first step in learning about sustainability! The MSC annual report has a ton of useful information and can be found here!


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