Fortune Fish & Gourmet
The Seafood & Gourmet Specialists
Lights are twinkling on Michigan Avenue and the hum of carols can be heard drifting in on the cold lake wind, it’s beginning to look a lot like Christmas. No matter what you are shopping for, this is a time of year when it’s best to get a plan in place and start your sourcing early. Items can get scarce quickly; due to supply, demand, and weather, so it’s best to pre-order once you have your menus set. Here are some items that can put you on the big guy’s nice list.
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Hard to believe it, but we are already knocking on December’s door. Before you know it, Christmas will be here and with it, most likely, more snow. Right now, we are just getting over our turkey haze and in need of some lighter fare.
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Last week we saw our first shipments of Florida Stone Crab Claws and, thankfully, this week we have Stone Crab Claws and more in store.
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Thank you to everyone who visited us at this year’s Fortune Fish & Gourmet Food Show. It was an amazing display of seafood and gourmet items from around the world presented by the people who grow, harvest, and produce such exquisite products. Hopefully you didn’t miss out. Now for a taste of what’s happening for the rest of the week...
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The effects of Hurricane Florence are still being felt across the Carolinas as devasting flooding wreaks havoc on land. At sea, the situation isn’t any better. From the Carolinas to Maine, many vessels remain in port and most will have trouble getting out to work this week due to the lingering high winds and rough seas from Florence’s aftermath...
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Seafood is the perfect protein. With more nutritional benefits than any of the land animal proteins, it is important to serve seafood to everyone, even to those who can't afford it. That is why Fortune Fish & Gourmet proudly supports SeaShare.
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“Lolla” turns 26 years old next week and the concert has grown up quite a bit. These days you can pay to upgrade, receiving perks of comfort such as private dining and air-conditioned restrooms. It pays to be VIP, or at least you do. But if you want to eat like a VIP, you can save some money on some truly delicious and affordable seafood options.
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You can hear faint music carried on the backs of warm breezes on still nights from festivals far away. Trees and flowers are in bloom, perfuming the city streets that drip with the sweat from thousands of air conditioners struggling in unison. The Fourth is now behind us...
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This weekend is Father’s Day, and while dads are off the hook when it comes to chores, seafood should be on the line when it comes to catering the festivities.
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The holiday week kicked off with heavy storms battering U.S. coast lines. If you happened to catch a glimpse of the news stations’ radar on Monday, or you are a Weather Channel fanatic, the country looked a lot like a pinball bumper during multi-ball play, with storms coming from all sides.
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When Alaskan Natives and Russian settlers were first harvesting the rich copper deposits situated in the upper river that bears the mineral’s namesake, I guarantee neither imagined that the most precious and profitable resource that would come from this abounding part of the world would not be a mineral.
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In the last blog I wrote about spring and cooking out and better weather. Then it snowed the following Monday...
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The days are seeming a little longer and the skies are much brighter. Winter coats are slowly making their way to the back of closets...
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The Ides are here and soon the waters of the Chicago River will turn green with festivities and the streets will be paved with little verdant apparitions of overindulgence.
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A few weeks ago, the National Fisheries Institute held its annual conference where members of the seafood community gathered to share and learn about trends affecting the industry. Here are some interesting takeaways from the conference.
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