This article is sponsored content brought to you by Austral Fisheries.
Why Clearwater Hokkigai?
Sustainably harvested from the cold, clear waters of the Canadian North Atlantic, Clearwater’s wild-caught and Marine Stewardship Council (MSC) certified Hokkigai deliver superior texture and taste with an exceptional ocean-fresh flavour. Popular in Asian cuisines, Clearwater’s Hokkigai are prized for their brilliant red tongues, making them visually appealing, particularly in sushi and sashimi dishes, or even in a delicate salad.
Within just 60 minutes of harvesting, Clearwater Hokkigai are blanched, shucked and individually-quick-frozen, locking in incredible freshness, flavour and texture.
Available in a variety of sizes and convenient formats, they are extremely versatile. Hokkigai come pre-blanched, so they are ready-to-serve and require little preparation. No cooking required! They are low in fat, low in calories and an excellent source of protein.
Sustainable seafood harvesting has always remained at the core of Clearwater’s business. We understand that the only way to continually bring high-quality products to the marketplace is to ensure the long-term sustainability of the resource. That’s why we’re directly involved with the science and management processes that are critical to sustainable fishing.
The uniqueness of Clearwater Hokkigai is what truly sets it apart from other shellfish offerings. Their brilliant red tongues make them visually appealing, creating a dish that truly stands out. Hokkigai is wildly popular in sushi-style dishes, Asian cuisine, cold applications and salads. This strong visual appeal combined with added health benefits and a sustainable origin make Hokkigai an excellent menu addition.
Why Clearwater Sea Scallops?
Clearwater’s premium scallops are 100 per cent natural and fresh frozen-at-sea within an hour of harvest. You won’t find a fresher, purer scallop anywhere. This delicacy from the sea is excellent in a wide variety of recipes and applications. Clearwater’s Sea Scallops are also featured in a bacon-wrapped format.
Clearwater Sea Scallops are frozen-at-sea aboard our state-of-the-art factory vessels within an hour of catch, compared to a typical fresh scallop that may potentially spend days on a boat before it is brought to land and shipped to customers. When scallops are stored on fresh water ice for days, the fresh water is absorbed and retained, resulting in an inferior product with added water. This water is later purged during thawing or cooking resulting in product loss or shrinkage.
Independent scientific research proves that frozen-at-sea scallops outperform competitor scallops on drip loss, cooked yield, flavour, texture, appearance and shelf life. And, all of Clearwater’s Sea Scallops are 100 per cent natural and free of additives.
Why choose Clearwater?
Today’s restaurant patrons are seeking more protein variety for meal options, frequently choosing seafood over more common proteins like chicken, beef or pork. We’ve also found that today’s consumers enjoy treating themselves when they dine out, ordering items that they typically wouldn’t prepare at home. This provides a great opportunity for foodservice operators to move beyond traditional finfish seafood dishes and highlight more shellfish items on their menus like Hokkigai and Sea Scallops.
Today’s consumers are also becoming increasingly interested in the traceability and sustainability of the seafood they purchase. As a global leader in sustainable seafood excellence, Clearwater is proud to offer the widest selection of MSC-certified species of any shellfish harvester worldwide. This not only provides our foodservice customers the ability to offer protein variety sought by today’s diners, but also offer products that are sourced from a sustainable company.
The first 10 RCA members to post a dish using any Clearwater product with the #clearwateraustral and tag @clearwaterseafoods @australfisheries will receive a 5kg box of either scallops or Arctic Surf Clams free.
Seared Scallops, Pea and Mint Puree, Broad Beans and Redleaf Lardo By Colin Fassnidge, owner/chef 4Fourteen
3 ea scallops
50 gr broadbeans
3 slices redleaf lardo
2 sprigs thyme
1 clove garlic
1 tbsp unsalted butter
Pea shoots (for garnish)
Pea and mint puree:
200 gr frozen peas
½ bunch English spinach
¼ brown onion, sliced
1 clove garlic
100 ml chicken stock
For puree, sweat onion and garlic in a pot until translucent. Add chicken stock, bring to boil, add peas and spinach. Cook for another 30 seconds. Blend and pass through fine sieve. Chill as soon as possible.
Pop broad beans from shells and blanch for 30 seconds. De-shell broad beans from the thin layer of skin.
For scallops, in a non-stick frying pan add a splash of vegetable oil. Wait until it just starts smoking, add scallops and cook for one minute, add butter, thyme, garlic and a squeeze lemon juice. Flip them and let rest for another minute.
To serve, smear puree on a plate, add scallops on top, place lardo on top of scallops and scatter broad beans around scallops. Pea shoots on top and drizzle with olive oil.
Arctic surf clam, pomelo, fennel and Vietnamese herb salad by Mark Jensen, owner/chef Red Lantern
12 surf clams cleaned and sliced in half horizontally, lengthways
¼ small pomelo torn into segments
4 heirloom tomatoes halved
1 small red radish finely sliced
¼ small fennel bulb finely sliced
¼ small red onion, finely sliced
4 leaves sawtooth coriander, finely sliced
Mint, perilla, Vietnamese mint, small handful of mixed torn leaves
2 tb sweet fish sauce (recipe follows)
Fried Asian shallots (for garnish)
Pinch of baby cress lettuce (for garnish)
Mix the salad ingredients, except the sweet fish sauce and garnish ingredients, in a mixing bowl. Arrange the salad on a serving plate. Drizzle the sweet fish sauce evenly over the surf clam salad and finish the dish by garnishing the salad with the fried shallots and baby cress.
Nuoc Mam Cham Sweet Fish Sauce Dressing
Serves 4 to 6 as part of a shared meal
3 tablespoons fish sauce
3 tablespoons rice wine vinegar
2 teaspoons of caster sugar
2 teaspoons of pickled chilli
Juice of 1 lime
Place the fish sauce, rice wine vinegar, caster sugar and 125mls of water in a saucepan and mix well. Bring the ingredients to the boil, then remove from the heat and allow to cool. Stir through the pickled chilli and lime juice.
Austral Fisheries is proud to be one of Australia’s largest integrated commercial fishing companies, with all fishing operations being MSC certified from our Antarctic fishery to the Northern Prawn Fleet. As an industry leader we are also proud of our achievement to become the first fishing company in the world to be fully carbon neutral as part of the Australian Governments ‘Carbon Neutral Program’. Further to the Australian fishing operations Austral has teamed up with other seafood suppliers from around the globe to provide Australian consumers with a wide range of high quality sustainable seafood products.