We have waited patiently, so patiently, for Summer to get here, and now that it’s (officially) here, there’s not a second to waste.  Man the grilling stations, open the windows, and crank the music, it’s time to skip the heavy meats and think lighter, eat lighter, and feel lighter.  It’s time to take advantage of how seafood can transform the way you feel when you step away from the table.
 
Poke may be looked at as a trend, but it has legitimate chops when it comes to staying power.  If you are interested in adding a twist to the traditionally-used Yellowfin Tuna, try domestically caught summer Albacore.  Think outside the can with this species. Fresh Albacore is much different than what you grew up eating.  It can be fatty, succulent, and, when prepared properly, transcending. 
 
If you want to take the Poke dish down a completely different path, try craft raised Skuna Bay Salmon.  Fortune is the primary provider of Skuna Bay Salmon in the Midwestern Market, and we are proud to offer this label as a premium farm raised salmon for any and all menus.  Skuna Bay fish are reared in the pristine waters off the Canadian coast and each fish is hand selected for its superior qualities.  The box is then packed and sealed, meaning that the next set of eyes to actually see the fish are yours.  It’s a way to ensure ultimate traceability and alleviate unnecessary handling.  What you get when you open the box is one of the best Farm Raised Salmon you have ever tasted. 
 
Moving away from the farm, let’s get wild, with Wild Salmon, that is.  With Resurrection Bay, Yakutat, Ketchikan, Prince William Sound and Sitka openings all joining the fray, Sockeye and King Salmon season is well under way.  But there is another gem, hidden away from the fanfare, that hits the market this week: Yukon Keta Salmon.  I understand that there are prejudices against the Keta species, but you must understand that not all Keta are created equal.  The Yukon River is renown to produce some of the fattiest, best tasting salmon in the world, and the Keta harvested from there earns the crown above all other Keta, without much competition.  Yukon Keta have a beautiful orange sheen and are proven to have a higher fat content than sockeye.  The kicker is, since this species carries such a stigma, you could end up paying almost half for this special fish than the other, more sought-after species.   The season will last into August, so don’t miss the chance to take advantage of one of the few remaining hidden treasures.
 
Golden Tilefish is beginning to show up with some consistency out of the Northeast.  Fish are being landed, line caught, with good size, ranging anywhere from 5 to 20+ pounds.  This species has a firm, meaty flake, similar to larger Groupers, but the Tile’s flavor is sweeter, almost shellfish-like.  This is due to their heavy shellfish diet.  Bring in a fish and you will see how they got their name.  The bright yellow dots will dazzle your diners and add a beautiful color to the plate.
 
The Massachusetts Fluke season is underway, and we should start seeing some price relief, depending on the catch.  Last year there were gaps in the market, but we are hoping the boats keep a steady supply.  It’s all about timing when it comes to the fish business and summer is the right time to eat more seafood. 

Gourmet Grab

Fortune Fish & Gourmet has many ingredients to compliment your poke and other raw fish applications. Everything from Ponzu, Yuzu, Shoyu, and Tamari.
 
Yakami Orchards in Southern Japan consists of a family of growers, upholding the traditions of producing quality citrus products, including yuzu, sudachi, and kabosu. The unique citrus is processed in small batches to ensure quality and consistency. Whole fruit production is utilized to capture aromatic qualities of the zest and clean, pure flavor of the juice.
 
Yuzu mayo from pure yuzu citrus is a thick and ultra-rich mayo that will add a unique citrus flavor to your poke mix. If you prefer to only use citrus juice, consider using their unique juices. Sudachi is 100% pure and its flavor is best described as rich citrus, tart flavors with accents of white pepper and cumin. Kabosu is very rare, with a clean taste of lemon and notes of cucumber and melon. Yuzu is very fragrant, and is sour and tart, closely resembling a cross between lemon and grapefruit. It is also able to keep it’s sour/tartness at high cooking temperatures.
 
Our Ponzu is unfiltered, brewed in small batches, and treated more as a base, not a ponzu sauce. The yuzu ponzu uses the zest and juice of the yuzu, mirin, rice wine vinegar, kombu, and bonito shavings. Use is alongside a white shoyu or shashimi tamari. The tomato ponzu uses tomato broth instead of yuzu, as well as sudachi, and cedar-aged rice vinegar and mirin. Finally, ginger ponzu uses fresh ginger, along with cedar-aged rice vinegar, mirin, white shoyu, and sudachi, giving it a peppery/cumin taste.
 
Haku Shoyu is one of the most resected producers in Japan, crafted by third generation shoyu masters on the outskirts of Kyoto in central Japan. Shoyu is similar to soy sauce, but instead of 100 percent soy, it is also brewed with wheat, giving it a full body and delicate sweetness. Haku smoked shoyu is cold smoked using Mizunara, a Japanese oak, and is generally used as a finishing shoyu. The Mizunara whiskey barrel aged shoyu is a mellow, delicate shoyu with a touch of sweetness. Black garlic Shoyu has hints of figs, raisins, molasses, and subdued hints of garlic. Lastly, Matsutake shoyu has complex aromas of earthy must, leather, fermented soy beans, and white pepper. It's flavor is savory, umami, and fungal, with hints of pine.
 
Takuko is part of a dwindling number of traditional makers still producing 16-to-24-month-old soy sauce today. Many of the kegs now in use for Takuko’s soy sauce are two and three centuries old, and through repeated use, they retain certain microorganisms deep within the grain of the wood. Shashimi tamari is dark in color but clean in appearance, it has a natural balance with a complex flavor and aroma. This is a premium soy sauce with less sodium, and is wheat-free. The more subtle Takuko White Soy Sauce is light amber in color as well as cleaner and thinner than typical soy sauces, this white soy infuses wonderful flavor without overpowering the flavors and colors of the other ingredients.