Underutilized Fish Species: Collaboration and Education Create Balance

Today, consumers across the globe are relying on seafood as a primary source of protein. This has sparked an educational movement to limit overfishing in an effort to promote seafood sustainability. The idea is to use less of an overused species like Salmon, and substitute it with a less familiar and potentially more abundant species, like Pollock.

On this Foodable.io talk, brought to you by Alaska Seafood Marketing Institute, our Host Daniela Klimsova, and panelists Warner Lew, Taho Kakutani, Taichi Kitamura - explore how we define an underutilized species. They also discuss the need to not only market to chefs and restaurants but to the consumer, who has a significant role to play in a more sustainable future.

Taho Kakutani, a fishmonger at Pike Place Fish Market, leads by saying discussions about sustainability started to stand out about five years ago, which lead the fish market to prioritize seafood sustainability and advocation of the practice.

“There is a need for story...the seafood industry is particularly compelling,” said Kakutani. “From the sea to the table is this amazing journey that’s happening. So when we have these touch points like sustainability...there’s this opportunity to create this really interesting story that I think consumers are really looking for.”

Taichi Kitamura, executive chef and co-owner of Sushi Kappo Tamura, agrees that as chefs, they are responsible for educating consumers on underutilized species being included on their menus.

“I have to be very careful about what I say to my customers, and actually what I practice in terms of what to put on the menus,” said Kitamura. “You really have to be on top of this issue...it wasn’t the news then, but now it’s the news.”

Bristol Bay’s Fleet Manager, Warner Lew, got his start in the 1970s as a deckhand for local fisheries. He now is known as a crusader for getting Americans to eat canned, smoked Alaskan herring. With a nod to chef Taichi Kitamura’s herring sushi dish from a chef’s seminar, he speaks about how a species could become underutilized.

“The herring, it’s...underutilized in this country because few people know how to handle it… [or] how to enjoy it. That’s the trick [when] utilizing the fish, is how do you make it enjoyable and easy,” said Lew.

Mainstream seafood is often overfished and over marketed. Experts all agree that to create a significant change in reducing overfishing of certain species, industry leaders such as fishermen and chefs need to collaborate, educate and expose the underutilized species market to the masses.

How to Define Your Restaurant’s Values and Company Culture

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On this episode of The Barron Report, Host Paul Barron speaks with Doug Radkey, strategist, consultant, speaker, author, Foodable contributor and founding partner of Key Restaurant Group. In this Skype interview, the two discuss some of the most influential decisions you will make for your restaurant.

Determining your vision, mission, culture, and value statements means understanding your goals.To be able to state them clearly will set your restaurant or any business up for success.

Radkey defines value as “the regard that something is held to deserve; the importance, worth, or usefulness of something.” For your restaurant or bar, it is a statement that informs not only your customers, but also your staff, about the business’ goals and what its core beliefs are.

Watch this video above for insights on the four-step process needed in order to guide your decision-making and help explain your restaurant’s intentions to customers.


  • 8:44 - How Restaurants’ Value Statements Are Crossing Over Into Social Movements

  • 11:21 - Communicating Value Statements Between Management and Staff

  • 15:18 - Trends in Canadian Restaurant Markets

  • 0:15 - Introducing Industry Expert, Doug Radkey & Thoughts on Building a Brand

  • 1:39 - The Basis of Defining Your Restaurant’s Value Statements

  • 5:18 - Defining the Difference Between Value, Mission, and Culture Statements


Produced by:

Paul Barron

Paul Barron

Editor-in-Chief/Executive Producer


Cooper’s Hawk Partners with the SAG Awards To Increase Brand Awareness

Listen on: iTunes | Google Play | tunein | iHeartRADIO | Spotify

On this episode of The Barron Report, Paul Barron speaks with Emily Wines, master sommelier & vice president of wine and beverage experiences at Cooper’s Hawk Winery & Restaurants. In this Skype interview, the two discuss the latest feat for the winery, partnering with the Screen Actors Guild Awards®, and how to utilize partnerships to increase brand awareness.

In November, Cooper’s Hawk announced that they are the Official Wine of the Screen Actors Guild Awards® 25th Annual SAG Awards. To salute the silver anniversary, the winery has created a special wine named the “Artist’s Red Blend.” The wine is a limited-edition, with a commemorative label, and will be served during the Awards ceremony on Sunday, Jan. 27, 2019. Furthering this special partnership, Cooper’s Hawk will be hosting an exclusive event for it’s Wine Club Members.

When discussing methods of how to increase a wine brand’s awareness, Wines details how previous partnerships with celebrity chefs, like Tyler Florence, and other wineries for Cooper’s Hawk have proven to be successful.

Watch this video above for more marketing tips like virtual wine tastings, and how to educate your clients.


  • 7:33 - Wine Marketing Tips for 2019

  • 9:52 - Wine List Tips

  • 12:41 - Virtual Wine Tastings

  • 14:31 - What’s New for Cooper’s Hawk

  • 0:11 - Cooper’s Hawk Partners with SAG Awards

  • 2:32 - Artist’s Red Blend and How Brands Align

  • 6:03 - Breaking Down the Blend


Produced by:

Rachel Brill

Rachel Brill

Social Producer


Best Holiday Gifts for the Chef or Foodie in Your Family

Happy Holidays from your friends at Foodable Network! We all know how stressful the holiday season can be, especially when it comes to gifts: easy to receive, harder to give. In this year’s Holiday Gift Guide for Chefs, we explore three different products that could make a perfect gift for any chef or foodie, whether they’re your friend, family member, or significant other. Check out these fantastic products to master gift-giving this year!

Vitamix Vita-Prep 3

The Vitamix Vita-Prep 3 supports all of the culinary demands of a chef. Its 3-Horsepower Motor with improved thermal capabilities provides the power and dependability in the most demanding cooking processes. It has Variable Speed Control that delivers a full range of precise textures and a Start/Stop switch that automatically returns to a neutral position, helping prevent accidental start-ups. The Vita-Prep 3 also has a removable lid plug, making it easy to add ingredients while still blending. Its motor base is backed by a three-year component warranty and a one-year warranty on labor, blade assembly, and container. Its compact and stylish design compliments any kitchen!

KC Cattle Company

The KC Cattle Company, U.S. veteran-owned and operated, raises and sells hormone-free Wagyu beef. Wagyu cattle were first imported to the United States in 1975, after first being selected by the Japanese for their physical endurance. Animals with more intramuscular fat cells were favored, since a readily available energy source was provided. In premium steaks, intramuscular fat means marbling, and marbling means flavor! Wagyu beef has gained favor in America’s spotlight today. The KC Cattle Co. has many options that offer high-quality steaks and a variety of cuts. They have several packages, including The BBQ Sampler, Ribeye Lover and Fillet Lovers Basket. In addition to their incredibly delicious beef is their cause to give back to veteran organizations. Not only can you give a delightful gift from KC Cattle Co., but you can also feel good about it, too!

Professional Secrets - The Ultimate Kitchen Thermometer

The thermometer is considered one of the most essential tools in the kitchen. Created in close collaboration with professional chefs and designers, it took Professional Secrets three years to perfect The Ultimate Kitchen Thermometer. Some of its features, aside from its speed and accuracy, include a protective sheath that can clip onto a chefs’ apron or jacket and an easy to read display that flips (like a cell phone screen) to adapt to the chef. It also has an extremely thin probe, which leaves unnoticeable puncture marks in food. You can see it in action on Foodable’s Smart Kitchen and Bar.

Wagyu Meat Can Beef Up and Elevate Any Menu

On this episode of Foodable’s Smart Kitchen and Bar, our host and culinarian Andi Tilis will demonstrate for us the best way to cook Wagyu beef, whether it’s for a burger slider or if it’s a sirloin steak, featuring KC Cattle Company.

About Wagyu Beef

There are three types of Wagyu: “In America, we have Fullblood Wagyu, which is 100% Wagyu, Purebred Wagyu, which is 93.75% Wagyu, and F1 Wagyu, which is 50% Wagyu. The percentage is the amount of genetics descended from their original Japanese bloodlines,” explains Patrick Montgomery, KC Cattle Company’s CEO.

KC Cattle Company has Fullblood Wagyu and F1s. The meat the company sells in its website is F1, which are crossed animals of either Wagyu and Hostein or Wagyu and Angus, but Montgomery did share with Foodable that his company is actually getting ready to process it’s first Fullblood Wagyu meat for sell.


The two dishes Tilis covers in this episode are Wagyu Beef Sliders and a Chimichurri Sirloin Wagyu Steak, each able to elevate any casual or fine dining menu.

Wagyu Beef Sliders


  • 3 Wagyu ground beef patties

  • Salt and Pepper

  • Potato slider rolls

  • Goat cheese

  • Cilantro leaves

  • Apple butter


Season your ground beef with salt and peeper and then create mini burger patties. Toast your buns and then apply goat cheese, apple butter and cilantro. Begin to sear the mini burger patties and be sure to only flip them once on the pan once you see the intramuscular fat of the wagyu beef begin to melt. Once the mini burgers are cooked, place them on the sliders. Serve three sliders per place and enjoy!

Seared Wagyu Sirloin Steak with Chimichurri

  • Wagyu sirloin steak

  • Salt and Pepper


  • ½ tsp sweet paprika

  • ½ tsp each ground cumin and coriander

  • 1 Tbsp lemon juice

  • 1 tsp finely chopped dried chilli flakes

  • Salt

  • Freshly ground white pepper

  • ¼ cup finely chopped fresh flat-leaf parsley

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  • ¼ cup finely chopped fresh coriander

  • ¼ cup finely chopped fresh oregano

  • 1 finely grated clove garlic

  • ⅓ cup olive oil

Watch the episode above to learn how to cook the Wagyu Sirloin Steak!