- Jeremy Fox Announces Tour for His New Cookbook
- Dominique Ansel’s Travel Essentials
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
- Jean-Georges Vongerichten Makes It Grain at His New NYC Vegetable-Centric Spot, abcV
- Detroit Hotspot Katoi Raises $20,000 After a Devastating Fire
- What's Inside a Hawaiian Wellington?
- One of the World's Best Restaurants Is Staging a 2-Night Pop-Up in Brooklyn
- Revealed: This Year's James Beard Foundation Awards Restaurant and Chef Semifinalists
- Tomato Golf and Ultimate Fighting: How Chefs Unwind After Service
- Party for a Cause at Chris Shepherd’s Southern Smoke
© Courtesy of Tom Colicchio
Chefs Shane McBride and James Tracey
inspecting a tuna head
Anyone who has ever spent time in a fish market can attest to them typically being pretty smelly, messy, old-fashioned places. So, I was more than a little bit surprised when we pulled up to Samuels & Son's headquarters. Samuels just moved out of Philadelphia's historic fish market and into a brand new $20 million facility that was unlike anything I had ever seen before.
The new facility was clean, spacious, and brightly lit, with fish of every variety you can think of stacked neatly in boxes row by row. Everything from the cutting rooms to the loading bays was temperature controlled at a constant 34 degrees. With the help of refrigerated trucks, that meant that a fish can be kept super cold (but never frozen) from the moment it gets plucked out of the ocean to the moment it arrives at a restaurant, an innovation which makes a big difference in freshness terms.
Even more state of the art was the facility's ozonated water system. Ozonated water has antibacterial properties, allowing the fish cutters to constantly sanitize both their work surfaces and the fish itself without introducing any chemicals.
The facility is a big step forward in the way that seafood is processed, and I was impressed by how much Samuels & Son was willing to invest in providing their customers with a better product.