As the winter chill sets in, there’s a burst of vibrant flavors waiting to grace our tables—citrus fruits. Winter, often synonymous with cozy evenings by the fireplace and hearty comfort foods, also marks the peak of citrus season. Citrus not only adds a burst of sunshine to the gloomy winter days but also offers an array of health benefits.
Why Winter?
In the winter, the geography of citrus cultivation plays a crucial role in the availability and diversity of citrus. While citrus trees are hardy and can thrive in various climates, certain regions become citrus havens during the winter months. California, particularly the Central Valley, is a major contributor to the winter citrus bounty in the United States. Here, the mild climate and fertile soil create optimal conditions for growing a variety of citrus fruits, from juicy oranges to tangy lemons. The southern regions of Florida also shine during the winter, with the Sunshine State living up to its name as a prime citrus-producing area. Internationally, countries like Spain, Italy, and Morocco are known for their winter citrus harvests, exporting a spectrum of flavors to global markets. The combination of these diverse growing regions ensures a continuous supply of fresh and flavorful citrus throughout the winter.
The Winter Citrus Lineup
Oranges:
Oranges are undoubtedly the reigning champions of winter citrus. Bursting with vitamin C, they offer a refreshing and immune-boosting kick. Varieties such as Navel and Cara Cara are particularly abundant during the winter months. Their sweet and tangy profiles make them perfect for both snacking and juicing. Chefs can experiment with orange segments in salads, create zesty marinades, or whip up a classic orange glaze for meats and desserts.
- Naval Oranges: Naval oranges are known for their sweet and slightly tangy flavor. They are less acidic than some other orange varieties, making them a favorite for fresh consumption and juicing.
- Cara Cara Oranges: Cara Cara oranges have a distinct flavor that combines the sweetness of traditional oranges with hints of cherry and berry. They are often considered sweeter and less acidic than Naval oranges.
- Bergamot Oranges (item #03154): The flesh of Bergamot oranges is less juicy than that of other common citrus varieties, and it is typically not consumed fresh due to its tart and bitter taste. However, the peel imparts a unique citrus flavor with floral and slightly spicy notes.
- Valencia Oranges: Valencia oranges are characterized by a sweet and slightly tart flavor profile. They are often favored for juicing due to their high juice content and well-balanced taste.
- Blood Oranges: Blood oranges have a distinct flavor that combines the sweetness of oranges with berry-like undertones. The presence of anthocyanins, natural pigments responsible for the red color, contributes to their unique taste.
Grapefruits:
Grapefruits, with their invigorating tartness, add a sophisticated twist to winter dishes. Pink and red varieties dominate the market during this season. The bitterness of grapefruit pairs wonderfully with arugula in salads, or chefs can elevate seafood dishes with a grapefruit ceviche.
- Ruby Red Grapefruit: The classic Ruby Red grapefruit is renowned for its vibrant red or pink flesh, offering a perfect balance of sweetness and tanginess. Its succulent and juicy texture makes it a popular choice for breakfast or as a refreshing snack.
- White Grapefruit: White grapefruits, such as the Marsh or Duncan varieties, have a paler flesh and tend to be less sweet, with a sharper, more traditional grapefruit flavor.
- Oro Blanco Grapefruits: A cross between a grapefruit and a pomelo, present a milder, less acidic taste, resembling a sweeter version of a traditional grapefruit.
Mandarins/Tangerines/Clementines:
Mandarins are the perfect snack-sized citrus delights. Easy to peel and bursting with sweetness, mandarins, including varieties like Satsuma, Gold Nugget, Shasta Gold, Ojai Pixie and Clementine (item #98755), are a winter favorite. Chefs can use segments in desserts, infuse their flavor into cocktails, or create a vibrant salsa to accompany grilled proteins.
- Satsuma Mandarins (item #10543): Satsuma mandarins, often simply referred to as Satsumas, are a distinct and popular variety of mandarin oranges known for their sweetness, ease of peeling, and seedlessness.
Lemons:
While lemons are available year-round, their peak season often coincides with winter. Known for their bright acidity, lemons can transform any dish. Chefs can use lemon zest to enhance the flavor of baked goods, create a zesty lemon vinaigrette for salads, or whip up a classic lemon curd for a decadent dessert.
- Meyer Lemons (item #10511): Meyer lemons are notably sweeter compared to traditional lemons. Due to their sweeter and less acidic nature, Meyer lemons are incredibly versatile in the kitchen and particularly prized in baking.
Limes:
Limes are a citrus fruit known for their bright green color, tart flavor, and versatility in various culinary applications. They are a popular ingredient in both savory and sweet dishes, adding a refreshing and tangy kick to beverages, salads, marinades, desserts, and more.
- Finger Limes (item #40500): Finger limes, also known as caviar limes or citrus caviar, are a unique and tiny citrus fruit with a distinctive appearance. What sets finger limes apart is their elongated shape and the tiny, bead-like juice vesicles inside. These vesicles resemble caviar, giving rise to the alternative name. The flavor of finger limes is typically tart, similar to traditional limes, but with a unique textural experience.
Other:
- Buddha Hand Citron (item #20977): The flavor of Buddha’s hand citron is distinct and aromatic. It is known for its intense citrus fragrance without the typical juiciness or pulp found in other citrus fruits. One of the primary uses of Buddha’s hand is its zest. The peel is rich in essential oils, imparting a strong citrus aroma to dishes.
- Kumquats – Unlike many other citrus fruits, kumquats are typically eaten whole, including the peel, which is sweet, and the flesh, which is tart. They add a distinctive sweet and tangy flavor to dishes and are often enjoyed fresh, candied, or used in jams and preserves.
Want the fresh citrus taste without the whole fruit? Check out our selection of Natalies Juices for fresh citrus juice options like blood orange, fresh lemon, fresh lime, grapefruit, orange and tangerine.
Citrus Inspiration
Citrus-infused Roasts:
Liven up your winter roasts by incorporating citrus flavors. Marinate meats in a blend of orange, lemon, and grapefruit juices for a refreshing and aromatic twist.
Winter Citrus Salads:
Create vibrant salads by combining a variety of citrus segments with greens, nuts, and cheese. The combination of sweet and tangy citrus adds complexity to the dish.
Citrus Desserts:
From tarts to sorbets, winter citrus can be the star of your dessert menu. Experiment with citrus curds, candied peels, or even a grapefruit and thyme-infused panna cotta.
Citrus-infused Cocktails:
Craft refreshing cocktails using winter citrus. From classic margaritas with a twist of mandarin to grapefruit mojitos, the options are endless.
Winter is truly the season of citrus, offering a burst of flavor and a nutritional boost when we need it most. Chefs can explore the diverse world of winter citrus to create dishes that are not only delicious but also celebrate the unique qualities of each fruit. While some of our citrus comes and goes with seasonal availability, reach out to your customer advocate with questions or help sourcing something specific. So, let the citrus celebration begin, and infuse your winter with a burst of sunshine!
In the heart of Kentucky, a remarkable initiative is making a significant impact on local communities. What Chefs Want, in collaboration with the Kentucky Department of Agriculture, is taking part in the Local Food Purchasing Agreement (LFPA) program. This is a venture that goes beyond just providing meals—it’s about building stronger local food systems and supporting Kentucky farmers. The LFPA program is authorized by the American Rescue Plan to maintain and improve food and agricultural supply chain resiliency.
Connecting Families with Local Goodness
Since its launch, the LFPA program has successfully connected thousands of Kentucky families with the bounty of local seasonal produce, value-added goods, and meats. The goal is simple yet profound: ensuring that families have access to fresh, locally sourced food at no cost.
In Kentucky, What Chefs Want is playing a pivotal role in the program by packing and distributing food boxes from the Bardstown warehouse, while also administering and funding distributions through key subcontractors such as Black Soil KY, Need More Acres and Locals Food Hub & Pizza Pub. The goal is ambitious: pack and distribute a total of 30,000 boxes in collaboration with partners by the summer of next year. Together, they are actively strengthening the local food system, supporting farmers, and creating a network that benefits both producers and consumers alike.
What Chefs Want has been actively involved in this project for a year, operating within a broader framework that includes the LFPA, the Federal purchasing program, and collaborations with various states, including Ohio and Kentucky. In Ohio, the team has been packing 500 boxes a week for the Second Harvest Food Bank of the Mahoning Valley in Youngstown, showcasing the success and scalability of their efforts.
LFPA Grants: A Closer Look
The LFPA program is backed by a substantial grant of $11,035,420 from the USDA, extending the grant period to August 2025. Exclusive purchases of local and regional foods, networking opportunities, and financial benefits for locally produced goods are key priorities.
What Chefs Want’s involvement in the LFPA program exemplifies a commitment to community well-being, sustainable food systems, and supporting local farmers. As they continue to make strides in Ohio and Kentucky, the impact of their efforts is not just seen in the numbers but felt in the lives of the families they serve. The LFPA program is a shining example of how partnerships between government agencies, businesses like What Chefs Want, and community organizations can create lasting positive change.
Tis’ the season of giving and we wanted to take this opportunity to start sharing some stories from our incredible customers who give back to their communities!
One such inspiring tale comes from Inga Arvin, who, alongside her husband Shawn Arvin, founded Love City eight years ago this month. Their journey began with a leap of faith, moving from the other side of town to the Portland neighborhood of Louisville, KY without a grand plan or any idea what they would eventually build for the community there. We had the privilege of sitting down with Inga to delve into the incredible story of Love City. Below we’ll explore its evolution from open gym to a flourishing community hub, and how the connection of dining together helped build deeper relationships to connect a community.
Will you just give me a little bit of an idea of how Love City came to be?
Inga: My husband, Shawn, and I started Love City, eight years ago this month.
We lived on the other side of town and we felt a calling to move down to Portland. We came down here with no agenda, no grand plan, and we had no idea that we would be opening a nonprofit or doing any of this. We just felt like we wanted to move into the neighborhood and be a part of the community.
We found a house that had been boarded up for about 30 years, and when we approached the owner about buying it, he said he would give it to us if we purchased the old Community Center next door. We took the leap without a plan on what we would do with the Community Center.
While we were renovating the house, we saw so many kids walking down the street, bouncing basketballs with not a lot of places to go and play. We had a huge basketball gym in the community building just sitting empty, so we thought, well, let’s just have open gym. We started opening the gym for the community and very quickly, had 100-300 kids a day coming to the open gym. At that point we realized we should form a nonprofit, get some insurance, and raise some money to pay the light bill. So that’s what we did!
And you started raising money next?
Inga: We started a fish fry out of the back cafe area to raise money to pay the light bill. We started getting to know the people in the community and building relationships and really listening to see what it was that the community wanted and needed. Through the course of the next few months, we developed the mission statement of Love City, which is to simply love our neighbors and community, creating a culture that empowers a movement of loving people as they are. We started having large events, just to build trust and listen to more neighbors.
From a basketball open gym into food service! How else did you incorporate dining into the area?
Inga: About a year and a half into it, we were approached by the Archdiocese who asked if we wanted to buy an old Catholic campus just a block away from our original building. This gave us access to a commercial kitchen & bingo hall, so we moved the fish fry over there.
One of Love City’s pillars is economic stimulation and we saw the opportunity to bring a sit-down restaurant to the community. We wanted to hire people from the neighborhood and give the community a place where they can gather for food. And so that’s what we did when we opened Porkland BBQ. That’s when we started our relationship with What Chefs Want. And you all were gracious enough to partner with us as we got started and we still work with you to this day!
I feel like there’s a connection between food and bringing the community together in your story. Is that something you started out trying to do? Or is that something that you just found along the way?
Inga: Definitely something we found along the way. When we started the fish fry in the back of the Community Center building, we were doing it because we needed to raise money to pay the lighting bill, which was more than the mortgage at that point. But what we saw more and more, is that people would reconnect with neighbors and community members while waiting in line.
The community had disintegrated a bit over the years. People would go to their homes, shut the doors, stay safe, but this gave them the opportunity to get back out in the community, get food and run into five neighbors they didn’t know still lived in the neighborhood. And so now, this has grown into Porkland BBQ, and we’re still open every Friday, and now we have the barbecue added as well as fish.
Food is a great equalizer and a great draw.
There is a community that is reconnecting. And then there’s the community of regulars that come every Friday without fail, that have become sort of like a community within a community themselves. We know them, they know us and we check on them if they’re not here. It has created multiple levels and layers of community and I love that.
And taking community and food to another level, you have a community garden. How did that get started?
Inga: We were able to purchase that vacant lot right across the street from the community building. We were out there, making some raised beds, mowing, and cultivating it, when a man from the USDA Urban Agriculture Program approached us. He helped us with a grant, walked us through the process, and we now have two coded USDA urban farms with high tunnels and rainwater collection systems.
What do you see in the future for Love City?
Inga: The community sort of dictates what it needs and what it wants.
For example, we never thought we would start a school, right? But here we are with Might Oak Academy, a K-8 school in the community center building that we had originally purchased. We are also set to reopen the preschool on an even larger scale, relocating it to another property down the street that we acquired in 2019.
In the beginning of Love City, it was more relationship-building and now we’re in the stage where we are more in the work. We are deeper into relationships with the families that we have because of the school, so that’s the next phase, developing communities and going deeper with those folks to see where we can make a difference for them and the community.
So you never know what might happen. Right?
If you want to learn more about Love City or Porkland BBQ you can visit their websites, linked here.
If you are a What Chefs Want customer and have a restaurant that gives back to the community in a significant way and want to be featured, please reach out to lkellum@whatchefswant.com. We’d love to tell your story and share your good work in the communities you serve!
In the world of cooking, chefs constantly seek top-quality ingredients that are not only delicious but also environmentally friendly. That’s where Mariblu Shrimp, exclusively available at What Chefs Want, shines. Offering a range of sizes and types, it’s the perfect option for chefs in search of the best shrimp. Let’s dive right in and explore what makes Mariblu stand out for both your palate and the planet.
From Hatchery to Plate: The Freshest Shrimp You’ve Ever Tasted
At What Chefs Want, we understand the importance of freshness when it comes to seafood. Our Mariblu brand shrimp is meticulously sourced and processed, ensuring you experience the freshest shrimp possible. But what sets Mariblu apart from the rest?
Phosphate-Free, Naturally Delicious
Our Mariblu Shrimp proudly maintains a 100% phosphate-free profile. By foregoing the use of phosphates, we not only preserve the natural flavors of the shrimp but also contribute to a healthier dining experience. Phosphates, when used in shrimp processing, can negatively impact the taste and texture of the shrimp. Phosphates can cause shrimp to absorb more water and potentially become mushy or spongy, so chefs often prefer the natural, firm texture of phosphate-free shrimp, especially in dishes where texture is crucial. In addition, using phosphate-free shrimp reduces the risk of allergic reactions.
What makes the phosphate-free aspect so crucial for the environment?
The use of phosphates in shrimp processing can lead to several environmental issues. Phosphate runoff from processing facilities can find its way into our waterways, causing water pollution and potentially harmful algal blooms. These environmental consequences can negatively impact marine ecosystems and the communities that depend on them. By choosing Mariblu Shrimp, you’re actively participating in the preservation of our oceans and the health of the communities that rely on them, making every bite of Mariblu shrimp an ecologically conscious choice.
A Commitment to Environmental Wellness
Mariblu Shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices.
A “4-star BAP certified” designation means that a seafood product or aquaculture facility has achieved the highest level of certification from the Best Aquaculture Practices (BAP) program. It indicates that the product meets BAP standards in four important areas: processing, farm, hatchery, and feed mill. This certification assures consumers that seafood is produced responsibly and sustainably, with a focus on environmental and social responsibility throughout the aquaculture process. It’s a strong endorsement of good practices in the industry and we take pride in offering shrimp that not only tastes amazing but also upholds our dedication to sustainable practices.
A Variety to Satisfy Every Chef for Every Need
One of the most exciting features of Mariblu Shrimp is the sheer variety it offers. As a chef, you know that having a range of options at your disposal can allow you to expand your menu and give you the creative freedom you need. With Mariblu, you can choose from various sizes, to fit your every need.
But that’s not all – whether you prefer your shrimp raw or cooked, with shells on or shell off, Mariblu has an incredible selection of options to cater to your specific menu needs. This extensive variety empowers you to explore and experiment, making every dish a unique masterpiece.
Healthier for You, Better for the Planet
Mariblu Shrimp is a win for chefs who value quality, sustainability, and flavor. With its dedication to freshness, phosphate-free purity, and sustainable practices, Mariblu Shrimp and What Chefs Want are your ideal partners in creating extraordinary dishes that are both delicious and environmentally responsible. It’s time to experience the difference for yourself. Your palate and the planet will thank you.
You can find Mariblu Shrimp exclusively at What Chefs Want. Order on the website or app.
Click on the Mariblu banner to view the entire list of our Mariblu shrimp.
At What Chefs Want, we’re proud to bring you a truly unique and unparalleled seafood experience through our Boat Direct program. Our team of fishmongers walk the docks daily to handpick the freshest catches straight from the source. This brings our chefs a true dock-to-dish experience. We’ve recently expanded this program to ALASKA – bringing you the freshest, most exciting fish from Kodiak Island.
At the helm of this visionary program is Kelly Probst, a seasoned industry expert with an unwavering commitment to excellence, and a passion for fish that he pours into absolutely everyone that he speaks to. Join us for a chat with Kelly where he introduces how this innovative program and additional location empowers chefs with unprecedented quality and freshness, setting a new standard in the industry.
Kelly, can you provide some background on your journey to becoming a part of What Chefs Want and your role as Director of Seafood Purchasing?
Kelly: I earned my international business management degree at BYU in Hawaii and spent about a decade working in the banking industry in Southern California. However, the 2008 financial crisis prompted me to reevaluate my career path. I decided to follow my passion for fish, which led me to pursue a master’s degree in aquaculture and aquatic science in Kentucky.
During that time, I worked on a USDA grant, collaborating to connect local fish farmers and high-end chefs. The objective was to explore if we could eliminate the middleman and enable direct transactions between fish farmers and restaurants. However, I soon realized that fish farmers farm and chefs are busy in the kitchens which led to the need for a middleman. So, I ventured to Florida and started working with a company. Over time, I built relationships with fishermen and introduced chefs to underutilized fish species.
My path eventually led me to a meeting with Ron, the founder of What Chefs Want and we shared the same vision. I ended up selling my company to Ron, and we embarked on a journey to provide chefs with the finest, most sustainable, and freshest seafood. We’ve expanded our reach over the years, covering not just Florida but also the East Coast and the Gulf, establishing connections with a wide range of fishermen.
Kodiak, Alaska, was the next step in our journey. Our goal has always been to deliver that “wow” factor to chefs when they receive our seafood, and it’s something we’re continually dedicated to.
You’ve discussed the benefits of having a fish house located right on Kodiak harbor. Can you elaborate on how this setup allows What Chefs Want to align with its commitment to chefs and its core value of going above and beyond for them?
Kelly: Of course. Kodiak’s unique location as the second-largest island and second-largest fishing port in the United States provides us with an extraordinary opportunity. The island boasts the most diverse variety of seafood species in Alaska, offering a rich selection of fish not found anywhere else. We picked our location in Kodiak because we can sit in a little office across the street from the harbor and watch when the small boats come in. These smaller boats and their crews, usually just 1-3 people, have a deep connection with their catch, viewing each fish as a critical part of their livelihood. They prioritize quality and handle their catch with care, so the fish arrive in pristine condition. Our investment in Kodiak and our ownership of a dock right there allows us to secure these fresh catches as soon as the boats return.
What in this process sets us apart?
Kelly: We pick it up and bring the fish right across the street. We dry them, pack them and drive 15 minutes to Alaska Air Cargo where it’s overnighted to our What Chefs Want warehouses. This cuts out two to three middlemen along the way, along with at least a week, if not more of storage and travel time.
I’m not going to name names, but right across the street from us is a large company that we used to buy fish from, and so does everybody else. A couple weeks ago we watched their process from our fish house window, and saw them with a front loader, scooping up halibut from the boat, lifting it up probably 15 feet in the air and dumping them huge containers. Now, juxtapose that with what we’re doing now, picking up every fish by hand, putting them in the bin, and driving it across the harbor to our warehouse where everything is temperature controlled. We box them, add gel packs, and overnight them. I don’t know of anybody who has better, faster, cleaner, fresher, more cared for Alaskan fish than us. And that is AWESOME! Best of all, the fishermen are talking about us to all the other fishermen and appreciate and are excited about the care we are taking with their fish. They love the stories we tell them about you and how you prepare their fish too!
Does all this impact our pricing at all?
Kelly: Well, the wonderful thing about this is that even though we’re paying small boats more for their attention to quality to their fish and to focus on smaller batches, our prices are not going to be any higher. We can do this because we cut out so many unnecessary steps and so much time on the way. Our prices are going to be the same, or better if possible for a higher quality, more sustainable and fresher fish.
You’ve mentioned exciting fish options in Kodiak that chefs can explore. Could you tell us more about these unique offerings beyond the well-known salmon and halibut?
Kelly: While salmon and halibut are widely recognized, Kodiak’s real treasures lie in the lesser-known fish varieties.
One such category is rockfish. There are over 50 different types of rockfish, each with distinct characteristics, colors, and patterns. These fish exhibit striking colors, from bright reds and red-and-white stripes to olives, browns, and even species with yellow dots. These fish are ambush predators that use camouflage to catch and eat smaller fish. They’ll sit on a rock until a small fish goes by, jump out, and get it. That’s important because their muscles are not highly vascularized, there’s not a lot of blood in them, because they don’t use them frequently. This produces the most beautiful white filets that you’ll ever see. They are sweet with an excellent mouth-feel and offer chefs an opportunity to create unique culinary experiences.
Another noteworthy fish is lingcod, which isn’t a cod at all. Cod are normally 4 pounds up to 15 pounds while lingcod can get up to 50 pounds. Occasionally, you get a lingcod that when you look in its mouth, it is a beautiful baby blue. When you fillet them, the flesh is as blue as can be!
Sablefish or black cod is also a special fish. They are one of the most buttery and tasty fish out there. They are incredible fish with a super high fat content.
And this is just the beginning of it. Kodiak’s diverse selection of fish allows chefs to introduce their patrons to a wide range of flavors and textures, setting them apart from the rest.
Can you share more about Jeremy Abena, our fishmonger in Kodiak, and what his experience brings to What Chefs Want?
Kelly: Jeremy Abena comes from a family deeply rooted in the fishing industry. His father was a successful fisherman and Jeremy was born and raised on Kodiak Island. He initially pursued a marketing degree in Seattle and went to work for an agency in San Francisco. However, his father’s call changed the course of his career. His father offered him a spot on one of his boats in Dutch Harbor, and Jeremy didn’t hesitate to make the transition from his corporate life in San Francisco.
He joined as a deck hand and quickly fell in love with it. Over the years, Jeremy has been involved in catching over a million pounds of fish, primarily salmon and halibut on his father’s boats. He’s passionate about fishing and brings a wealth of experience to the table. I’ve been buying fish from Jeremy for years, even when I had my own company, because of the quality and the care he took with his fish and his facilities. Chefs absolutely loved what he was what he was getting for them! It absolutely made sense to bring him on board as a full-time employee of What Chefs Want, providing our chefs with that same commitment to quality and passion for the industry.
Can you share more about the sustainability of this program and why it matters?
Kelly: 98% of all the electricity in our warehouse is renewable. On the hill behind us we have windmills that produce the electricity for the warehouse and our water is all from a catchment system. The island must be concerned about sustainability because with the weather being so bad, we must be self-sufficient here. That equals sustainability and the need to use renewable resources, so it’s pretty awesome.
The most amazing thing that I have learned over the years is that if we do care about the ocean and the sea life in it, the ocean comes back and comes back fast. In the town that I grew up in, we’d go spearfishing and it was hard to catch fish. Now when I revisit, because of San Diego’s sustainability practices, and because of what the government has done there, it is the most amazing fishery I’ve ever seen. I can’t believe how alive it is now. I’ve seen the same thing with certain species in Florida.
So, it matters. It matters what fish we choose. It matters how much we catch and how we catch it. It matters what we do. It’s worth it to care.
How can chefs learn more about the freshest and most exciting fish sourced from Kodiak? What’s the best way for them to stay informed and get in touch with us?
Kelly: I love to teach and that’s what I do more than anything. Sign up for my newsletters. I’ll teach you about the fish, I’ll teach you all about the fisherman and I’ll teach you something new every week.
My personal cell phone number is provided in my newsletters. I love, absolutely love it, when chefs call me. We can geek out about fish.
The Kodiak dock represents the What Chefs Want commitment to sourcing the best seafood. It’s not just about acquiring fish; it’s about building a trustworthy and sustainable relationship with local fishermen and prioritizing the wellbeing of the ocean’s resources. Kodiak is a prime example of how this approach can lead to win-win situations. By choosing our Kodiak fish, chefs can trust that they’re receiving seafood that meets the highest standards of quality, sustainability, and freshness. This commitment to excellence extends to every aspect of our sourcing process, ensuring that chefs can confidently add these exceptional fish to their menus.
Our aim is to ensure that chefs have all the resources and knowledge they need to make informed choices and deliver memorable dining experiences to their customers.
You can sign up for Kelly’s emails here.
