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10 April 2018

FishChoice SupplierMember buttons BLUE158 copyChefs Trading is pleased to continue its mission to both source product and operate our business in a sustainable way while also encouraging those we work with to work towards the same. To that end, we are pleased to have been accepted as a supplier member of FishChoice, an organization committed to creating solutions that accelerate sustainability in the global seafood industry. 

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30 March 2018

Chefs Trading's Market Report for April, 2018. Read on for information on what is expected in Costa Rica, Mexico, Ecuador as well as our FIP Funding model supporting social responsibility, sustainability and traceability in our supply chain.

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Feature

12 March 2018

CT SeafoodChamptionAwards Logo 20180312Seventeen individuals and organizations, including Chefs Trading, have been named as Seafood Champion Award finalists. The awards are given out annually for excellence in promoting environmentally responsible seafood. The finalists were selected by a panel of seafood sustainability experts from industry and nonprofit organizations based in Asia, Europe, and North America. Four winners, one in each of four categories, will be announced at a ceremony 19 June at the SeaWeb Seafood Summit in Barcelona, Spain. Chefs Trading is a finalist for the Seafood Champion Award for Leadership, which recognizes people and organizations that bring stakeholders together to improve seafood sustainability or ocean health. Read more about the awards here. Learn more about Chefs Trading and the work that earned us the nomination here.

Yellowfin Tuna with Osetra Caviar

06 December 2016
Additional info
  • Featured Chef: Roze Traore
  • Restaurant: Private Chef
  • Location: New York, NY
  • About the Chef: A graduate of Le Cordon Bleu, Chef Roze is a personal/private chef working for both his own personal clientele and many high-end clients in the fashion industry.
  • Ingredients Used in This Dish: 2 tablespoons finely chopped pickled ginger; 2 tablespoons unseasoned rice vinegar; 1/2 teaspoon sesame oil; 3 tablespoons thinly sliced green onion; 12 ounces fresh tuna, finely diced; 1 tablespoon toasted sesame seeds; 1 lemon

This quick and incredibly simple recipe for fresh yellowfin tuna perfectly captures the quality of the fresh sustainable seafood I get directly from Chefs Trading.

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Black Chilean Sea Bass & Wild Rice with Lemon Capered Leeks

03 December 2016
Additional info
  • Featured Chef: Roze Traore
  • Restaurant: Private Chef
  • Location: New York, NY
  • About the Chef: A graduate of Le Cordon Bleu, Chef Roze is a personal/private chef working for both his own personal clientele and many high-end clients in the fashion industry.
  • Ingredients Used in This Dish: 3 Cloves of Garlic (minced), 1 Cup of Wild Rice, Fresh Thyme, Salt & Pepper (to taste), 3 Leeks, 1 Teaspoon of Capers, 1 Whole Sea Bass, EVOO, 2 Cups of Vegetable Stock, 2 Lemons

"Much of my cuisine focuses on fresh, sustainable seafood of the kind provided by Chefs Trading. This recipe for Black Chilean Sea Bass is a perennial favorite."

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Yellowfin Tuna Ceviche

29 March 2016
Additional info
  • Featured Chef: Derek Myers
  • Restaurant: Island Restaurant Group Ltd.
  • Location: Bermuda
  • Ingredients Used in This Dish: Tuna, Lemon, Orange, Lime, Honey, Radish, Taro Chips, Jalapeno, Micro Greens

Ceviche is a popular way of preparing seafood, particularly in the coastal regions of the Caribbean and Latin America. This recipe is an updated twist on a classic dish.

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Grilled Swordfish with Bamboo Rice Risotto

25 March 2016
Additional info
  • Featured Chef: Derek Myers
  • Restaurant: Island Restaurant Group, Ltd.
  • Location: Bermuda
  • Ingredients Used in This Dish: Swordfish, Bamboo Rice, Ginger, Coconut Milk, Sake, Butter, Shisito Peppers, Yuzu Juice, Lime, Sugar, Shiitake Mushrooms, Sesame Seeds, Sesame Oil, Cilantro, Sweet Soy, Salt, Pepper

Swordfish steaks have great flavor and grill up quickly, making them the perfect lean substitute for a dedicated "steak lover."

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