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To Our Customers: Fall is now upon us, then come the holidays. There are delicious products in this newsletter, some very new to Corti Brothers. They can help make your entertaining simpler and are definitely worth trying. With the change of seasons comes excitement and the promise of enjoyable meals ahead. Darrell Corti “Canned fish, you say? I only eat fresh fish!” Yet some of the most expensive food delicacies in the world are in fact preserved or prepared fish or fish by-products. Just think caviar. Sometimes, when there is no access to fresh products, well prepared, processed ones are a wonderful substitute: Think tomatoes. In fact when canning became an important part of modern life, fish products, which were very expensive, were some of the first products to be sold. Shrimp, salmon, sturgeon, tuna, anchovies, oysters, and sardines fell into this category. In 2010, we celebrate 200 years of canned foods since that is the publishing date of French chef Nicolas Appert’s book, L’Art de Conserver..., the first work on food preservation by heat. He is the true pioneer of heat processing. By 1817 in Boston, canned lobster and salmon would be introduced to America. However, in the USA we have lost sight of this kind of gastronomy. I would like to point out to you, some wonderful products produced since 1942 in the USA, hand packed by artisanal methods now almost obsolete. East Point Seafood, on the southern coast of Washington state, cans lovely seafood products that you should know about since they fit appropriately into fall and winter entertaining. Because they are shelf stable, I think they are appropriate all year round. To honor Appert’s bi-centennial of making food more accessible and life a bit easier, try these six East Point products. Tiny Wild Caught North Pacific Shrimp are from the cold, clean waters of the north Pacific. The shrimp season on the Pacific coast is April to Oct. They are peeled and cleaned raw, an operation unique to East Point. Canned with nothing more than water, salt and citric acid, they are perfect for adding to pasta sauce, a salad, half an avocado, or eating right out of the can, with a drop or two of good oil.
Albacore is a water packed, loin steak from small size, North Pacific albacore. If you are looking for a really tasty, no oil packed tuna, this is it.
Smoked Albacore is rarely seen on the market. Delicate, hard wood smoke scent and flavor with a silky texture makes this a unique tuna presentation. Solid chunk tuna in canola oil, all the smoked fish products from East Point Seafood are smoked by Teresa Sanders, the quality control manager for the company.
Coho Salmon is a fillet cut from Willapa Bay and Columbia River fish caught by local fishermen. Coho is also known as Silver Salmon, a prized Pacific Coast species.
Smoked Coho Salmon has a delicate smoked character as the Albacore, but smoked with alderwood with the distinctive pale red color of Coho. A solid chunk of salmon.
Smoked Sturgeon is a delicately hardwood smoked and silky textured chunk of wild Willapa Bay and Columbia River sturgeon, in canola oil, that is a revelation.
An East Point Sampler Case - 2 cans of each product $58.00/case 12 (#2356) |
Corti Brothers
Sacramento CA
