Sept 2011
CHECK OUT OUR ALL NEW INTERN PROGRAM
Ippolito's Seafood Co Presents
The Aqua-Culture Project
The Program:
Anthony D’Angelo, current part owner and operator at Ippolito’s created The Aqua-Culture® Project to help teach future chefs the art of seafood. After servicing great chef in Manhattan and Philadelphia, Anthony’s territory while at Samuels, Anthony realized a large portion of chefs today did not know how butcher seafood, and knew little of the industry. He wanted to show chefs all the interesting parts of what makes seafood different from other industries.
What we teach in this program:
-General Seafood Knowledge: names, seasons, common practices.This is what we call Seafood 101. The purpose of this portion is for you to feel comfortable in dealing with fish and other seafoods and to understand basic rules. also in this portion you will learn methods of catch, countries of origins, and what seafood items are being “treated”.
-Seafood Processing: Butchering fish, Shucking shellfish, portioning skills, skinning, scaling, and packing products for either the consumer, storage of restaurants.
-Customer Service: Basic service skills, and communication, trouble shooting a customer complaint, telephone edict,
-General Retail Knowledge: In retail there are certain rules. Product placement, signage, displaying products in a pleasing manner, as well as to do’s. In this portion, you will learn how to set up the store in the morning, close it at night, and everything in between from inventory and so on.
-Kitchen Transitional: Prep work, preparing dishes, and cleaning the seafood for the kitchen,. In our facility, cooking seafood is what we do. From making stocks, to cooking scallops four ways we do it all. Latin, Asian, Italian, and other international ingredients are used with our Traditional American fare. Everything is made from scratch and made fresh daily.
To Learn more about our all new Aqua-Culture Project Internship. Email us @ ippolitoseafood@yahoo.com
June 2011
Alison Altomari, Philadelphia Chef Recipes Examiner
Ippolito's Seafood Market and Sustainable Seafood
Craving fresh oysters? Perhaps a rare ahi tuna steak to accompany that salad? Or how about a whole bronzino to throw on the grill? Look no further than Ippolito's Seafood Market, on 13th and Dickenson. The display case is brimming with whole fish laid carefully on chipped ice, blue crabs slowly fidgeting in their bins, all the shellfish you could ask for, and beautifully carved fillets of fish. Aside from the selection, Ippolito's has incredible customer service as well a other food items to complete your meal; stocks, spices, grains, and fresh vegetables. Just ask, and the staff will be happy to not only educate you on the sourcing of the seafood, but offer tips on how to prepare your purchase.
Ippolito's has a wonderful array of locally harvested seafood, as well as many sustainably sourced options. As with dairy, meat and produce: It is important to know where your food comes from. Buying from organic, local, responsible sources not only has a positive affect on your body, but also on your environment. The affect on the environment is perhaps the worst when it comes to the fishing industry. Take some time, become an educated shopper. The movie End of the Line provides a great background and argument for buying seafood from sustainable sources.
Ippolito's also has a number of seafood-focused cookbooks. Aliza Green's The Fishmonger's Apprentice is available for purchase at Ippolito's. The book has detailed photos and instructions on filleting, deboning, and preparing numerous types of fish and seafood. All photos for the book were taken at Samuel & Sons Seafood, a sister company of Ippolito's which distributes to restaurants in the Philadelphia area.
Continue reading on Examiner.com Ippolito's Seafood Market and Sustainable Seafood - Philadelphia Chef Recipes | Examiner.com
http://www.examiner.com/chef-recipes-in-philadelphia/ippolito-s-seafood-market-and-sustainable-seafood#ixzz1W9hRl200
In Season - March 27th, 2009
Spring brings warmer weather (fingers crossed) and the warmer weather opens some of the most highly anticipated fish seasons. West Coast Halibut, known as the ‘steak of fish’ because of its white meat and firm flesh, is a sweet tasting, succulent fish. Halibut season is from March 21st to November 15th and it is coming from Alaska (MSC certified) and Canada. Ippolito’s is expecting favorable prices to go along with a good supply through the summer.
Spring also brings about Black Cod season. This fish is becoming increasingly popular due to its superb, buttery taste and velvety texture. It is an excellent alternative to Chilean Sea Bass. Simply serve it with salt and pepper along with your favorite herbs, then sprinkle with lemon juice and bake. If that doesn't get your taste buds moving, then just try sauteeing and serve with a wine and butter sauce.
Also coming into season King, Sockeye and Silver Bright Salmon.
Try Some Today!
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