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Experience Pittsburgh's Freshest Seafood
Many stores claim they have the freshest fish or boast about the catch of the day. So who can you trust? I trust the Foley family. M.F. Foley Fish was founded in 1906 and is now led by 4th generation family member Laura Foley Ramsden.
So what is the Foley difference? When I visited the Foley offices I was fortunate enough to visit two fish auctions, go out on a scallop boat and spend an afternoon in the Foley plant. During those four days I learned an incredible amount about fishing practices, handling and how to ensure McGinnis Sisters customers receive the best fish in Pittsburgh.
Foley buyers hand select only "one and two day fish", that is, those fish most recently caught, the freshest catch. By contrast, most companies purchase fish which averages four days old. Foley's acquires these prime quality fish by either buying only from one or two day boats or by paying a nominal premium to get the 'pick of the catch' from boats out longer. No fish is accepted by Foley's until carefully scrutinized for quality and freshness. During my time in New England I was able to see this process first hand. Foley works five different auctions at different ports in Maine, Massachusetts and New Hampshire.
Fish are inspected and the accepted fish is immediately taken to Foley's state of the art processing plant. You might expect a seafood processing plan to smell like fish. However, fresh fish has no smell or a sweet ocean like smell. As you can imagine, the Foley plant has no smell and is immaculate! Foley’s plant is cited by National Marine Fisheries Bureau and the National Oceanic and Atmospheric Agency as the model plant for the fish processing industry.
Sustainability is a very hot topic in today's seafood industry. Unlike other companies who merely join associations, Foley Fish actively participates in fishery management with a representative on both the National Marine Fisheries Northeast Groundfish Advisory Panel and the Highly Migratory Species Panel. Foley's direct involvement in fishery management allows them to steer McGinnis Sisters to well managed, sustainable species.
Today, the oceans are managed through a fishery management toolbox designed to protect our oceans for future generations. The fishery management toolbox includes measures such as:
- Reduced Days at Sea
- Permanent Closed Fishing Areas
- Marine Sanctuaries Gear Modifications to minimize impact on the ocean eco-system. Largest mesh sizes to allow baby fish to swim through, Bumpers on scallop dredges to protect the ocean bottom, Separator trawls on fishing vessels to target abundant species
- Rolling Fishing Ground Closures to Protect Spawning Fish
- Total Allowable Catch Trip Limits for Fishing Vessels
- Species trip limits
These fishery management measures are just a few of the tools used to regulate fisheries. The good news is that they are working.
Most importantly all Foley Fish is all natural. No brines or phosphates are used during processing to add weight or false shine. "No sodium added” labeling is required; allowing us and you to know you are eating quality seafood.
So when you are considering a source for fresh seafood, don't be fooled by empty promises. Trust the Foley difference.
Posted By: Jennifer on February 17, 2010
Celebrate Mardi Gras
This summer my daughter Ashley spent a few months in New Orleans as she completed an internship at the Southern Food and Beverage Museum. The museum, aptly referred to as SoFAB, is dedicated to the discovery, understanding and celebration of the culture of food and drink in the South. One of the projects Ashely worked on during her time in New Orleans was the Menu Project. Her work included researching and cataloging historical menus from restaurants across the south. In many cases these menus give greater insights to the influences of culture in the food you and I now enjoy. You can find out more about this great project in this NPR story from 2006.
Having a daughter studying in the Big Easy gave my sister Noreen and I a great reason to visit this great city. No matter the circumstance, New Orleans has battled back from fire and flood since its founding. Each time growing the city while honoring the traditions of the past. Cuisine in New Orleans is no exception.
During our visit we were able to visit some old favorites like
Commander's Palace as well as discover up and coming restaurateurs
bringing new flavors to the food scene. Did you know that New Orleans now has more restaurants than before Katrina?
Even if you have never had the pleasure of strolling the French Quarter, New Orleans cuisine is something everyone should experience. The last days of Mardi Gras give each of us a great opportunity to try something new.
Muffulettas are a must have treat for lunch during Mardi Gras but you can enjoy them anytime of year with this easy recipe.
Muffulettas
1 loaf round bread
4 ounces thinly sliced ham
4 ounces thinly sliced mortadella
4 ounces thinly sliced salami
4 ounces sliced provolone
Muffuletta Salad (see below)
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Make the Muffuletta Salad and spread a small amount over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Spread the remaining Muffuletta Salad on top of the sandwich and cover with the bread top. Cut the sandwich into wedges and serve.
Muffuletta Salad
2/3 cup green olives, pitted and chopped
2/3 cup kalamata olives, pitted and chopped
1/2 cup chopped pimiento
3 cloves garlic, minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup fresh parsley leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1/2 teaspoon ground pepper
1/2 cup extra-virgin olive oil
1/2 cup chopped pimiento
3 cloves garlic, minced
1 anchovy fillet, mashed
1 tablespoon capers, drained and rinsed
1/2 cup fresh parsley leaves, chopped
1 teaspoon fresh oregano leaves, chopped
1/2 teaspoon ground pepper
1/2 cup extra-virgin olive oil
In a large bowl combine all the ingredients and then allow the flavors to combine for at least 1 hour prior to serving. Store in the refrigerator until ready to use. Keeps up to four days.
Posted By: Sharon on February 15, 2010
Create a Valentines Day Menu Filled with Love
This weekend resist the urge to book dinner reservations at a pricey restaurant. You can save money and enjoy more time with your family by cooking at home.
For a romantic dinner for two, choose our Valentines Day Surf and Turf Special. You will love our thick hand cut Fillet Mignon and 4oz Cold Water Lobster Tail. McGinnis Sisters fillets are all natural and free from hormones and antibiotics. Our Grilled Fillet recipe makes cooking like the professionals easy and fun. Lobster tails can often be intimidating by these great recipes will give you the confidence you need to make the perfect Valentines Day dinner at a fraction of the costs! So skip the parking, tax and tip and enjoy a night in!
Cooking for a family? Get the kids involved by assigning each family member a job, like setting the table or washing the vegetables. Our Roasted Carrots and Butternut Squash recipe is a great way to balance your family dinner with great tasting winter vegetables. At dinner each family member can share what they love most about their mom, sister, brother or father.
Don't forget to end the night on a sweet note. Our mini-desserts are great for two or take home one of our hand decorated cakes to share with the whole family.
Posted By: Sharon on February 8, 2010
The Big Game Calls for Big Flavor
Are you ready for some football? This Sunday food lovers and football lovers will unite for one of the best party days of the year!
With traditional football favorites and fun finger foods we want you to be ready for your game day party.
Our giant hoagies, fried chicken and sandwich trays take all of the stress from your football weekend. Our Catering Specialists will take care of all of the details so you can get ready for the big game.
Hosting a smaller gathering? Provide a selection of three to four pre-game snacks. We love this super easy Mini Taco recipe and everyone knows that Homemade Guacamole is a crowd pleaser. If you like to cook try our Hot Sausage Sandwiches made with my Grandfather Elwood's original recipe MSG free sausage.
Whatever you serve this Sunday, don't let the Big Game sideline your diet! Make sure to plan ahead with healthy snacks like a vegetable platter with humus instead of ranch dressing. Crisp carrots, celery, broccoli and cauliflower will give you the crunch of chips without all the added fat.
To make your party extra special try themed snacks for your favorite team. If you are cheering for New Orleans try these Classic Fried Shrimp Po'Boy sandwiches and if Indy is more your style you can't go wrong with Hoosier "Fried" Pork Tenderloin Sliders. No matter the outcome of the game your guests will be winners of your good taste!
Posted By: Jennifer on February 2, 2010
Did You Start the Day Off Right?
Your parents weren't kidding when they told you breakfast was the most important meal of the day. Breakfast is the most important meal of the day and has the ability to help you get started on the right foot so that you can make the most of your day.
When you skip breakfast, you are likely to become tired when your body runs low on fuel. By mid-morning, you most likely will crave something sugary to help wake you up. Sugary foods will give you a quick jolt, but soon you will be hungry again.
My favorite breakfast is cooked oatmeal - not instant oatmeal. I like to make a pot of McCann's Steel Cut Irish Oatmeal or Old Wessex 5 Grain Cereal. A hot breakfast of hearty grains is full of fiber and will keep you feeling full until lunch. Cold cereals are OK but I always feel my best after a Steel Cut Oatmeal breakfast.
No time to cook in the morning? I don't have time either, so I make a pot of oatmeal on Sunday with enough servings for the week. You might be thinking "how can I eat the same thing each day" but wasn't that you were doing before? Each morning I only need to heat up one serving and add some fruit. I love to add cranberries, raisins, or diced apples to my morning oatmeal. You can also add raw almonds or walnuts. If you need a little sweetener try local honey, raw sugar or Stevia. Try our Spiced Oatmeal with Fruit recipe to get you started.
Try your best to sit down at the table while you eat breakfast. I know it can be tempting to eat in front of the TV or in the car. If you take even just 5-10 minutes to eat breakfast and think about your day ahead you are more likely to enjoy your food and feel satisfied.
Just try eating a healthy yet hearty breakfast for one week to see how you feel each day. Don't forget to pack an apple in case mid morning hunger strikes. Prioritizing breakfast will help you get the most out of your day as you strive for health in 2010!
Posted By: Bonnie on January 4, 2010
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