Carnivals, fireworks, getting ready for a new school year – the signs of a fading summer are popping up all around us.  Still, it’s hard not to fall in love with this gorgeous time of year.  The music hasn’t stopped yet, so let’s keep it rocking for as long as we can stand it.
 
Wild King Salmon is going so-so at best, and it looks to be closing with a quiet whimper.  Alaskan fish have been hard to find and have remained pricey all summer.  The California Troll fishery has an opening later this week, and we are hoping to have some fish from this fishery for at least a few weeks.  Sockeye remains the best bet for wild salmon, but we are starting to see offers come in for wild Coho.  Hopefully the late summer Coho run is a good one.  If so, we could see wild salmon well into September.
 
Black Bass just closed in Rhode Island, but we are starting to see this area offer some stunning Triggerfish.  Triggerfish are some of the best eating fish available.  The meat is firm, yet flaky, and offers a sweet, delectable shellfish-like flavor.  The average sized fish is about three pounds, and they have a face only a mother could love – perfect for any fresh fish display.
 
Thursday, August 5^th is National Oyster Day, but we are taking the whole month to celebrate these delicious bivalves with a month-long promotion on Barstool Oysters.  Barstools are some of P.E.I’s finest oysters.  They are crafted in the pristine waters of Rustico Bay, located on the north coast of P.E.I.  They are harvested at the perfect cocktail size of 2.5-3 inches and offer a crisp, clean flavor with a salty start and sweet finish.  Barstools will be flowing all month and go perfectly with a nice cold beer.  Get with your Fortune representative today to find out how to stock your bar with the perfect oyster.

Gourmet Gab

Back to school means hectic weeks and unexpected changes to plans, inevitably causing food to spoil.  However, stocking your shelves with pantry essentials for your customers translates to many quick meals without the worry or waste.  A local Chicago company, 8 Track Foods, believes they can reduce food waste and single-use plastics with their premium organic canned beans. 
 
Let your customers know how to amp up spaghetti night with this 20-minute gourmet skillet dinner.  This simplified Spaghetti Puttanesca dinner from 8 Track Foods uses primarily pantry ingredients, like canned 8 Track Foods Blonde Chickpeas, capers, and Aceituna Losada’s cornicabra olives.  With a few simple swaps, you and your customers can make a difference to reduce food waste and stock a better future. 
 
Chickpea Spaghetti Puttanesca – 20 min Gourmet Skillet Dinner
 
1 Tbsp Castillo de Canena Arbequina olive oil
3 cloves garlic, minced
1 (28 oz) can of Bianco di Napoli crushed tomatoes
1 (16 oz) package Felicetti spaghetti
2 cups water
1 tsp kosher salt
1 (15 oz) can 8 Track Foods Blonde Chickpeas (drain and save the liquid!)
2 cups baby spinach
¾ cup pitted Aceituna Losada Cornicabra olives, chopped
3 Tbsp capers, drained and brined
 
Food Science Tip:  Stir frequently to keep the starchy noodles from sticking together!
 
Step 1:  In a deep 12 inch skillet, heat oil over medium heat.  Add garlic and cook for 2 minutes.  Add tomatoes, pasta, water (plus water from chickpeas), and salt.  Bring to a simmer.  Cook, stir occasionally until pasta is cooked (approx. 9-11 minutes)

Step 2:  Reduce heat to low.  Add chickpeas, spinach, olives and capers.  Cover and cook for 2 minutes.  Stir gently and serve immediately.