Salmon Update
Our
Irish Organic Salmon program is having great beginning success. Comments from our customers include: "This
stuff is beautiful!" "I've never seen an organic product with such rich, deep
color." "My customers are wild for
this product. When can I get
more?" "Let me double my order for next week."
Along
with repeat purchases from our satisfied customers, we are also pleased to
announce that we are now in a position to offer 10-12 lb whole salmon as well
as the 6-8 and 8-10's. Our
customers looking for larger sizes are very pleased about this. Read more
THINKORGANICTHINKSALMON
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Food
Marketing Institute Traceability Working Group
 Craig Appleyard, our VP of Operations &
Business Development, was invited to be on the Food Marketing Institute's (FMI)
working group for Traceability.
His role, as a supplier, will be to help recognize challenges associated
with identifying key points within the supply chain and offer ideas on how to
overcome said challenges. Craig
will also help educate the group on current traceability initiatives. The bottom line? Finding solutions to tracing products
from the source to the table.
We are pleased that Craig is participating in this working group. FMI represents one of the largest groups of food retailers and wholesalers in the country and just as traceability is important to other food suppliers and producers, it is very important for us as well. Please visit our website to learn more about our Traceability Program.
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Staff Notes
Mike
Howe, Inside Sales Manager
Last month, Mike and his wife Chelsea found out
the exciting news that they are going to have a baby girl in October! On the 7th
of this month, Mike celebrated his birthday for the 7th time at
Tropical!
Meghan
Bouchie, Sales Representative
Continuing on with her Future Leader
experience, last month Meghan traveled to Portland, OR and Seattle, WA. In Portland, she toured the Pacific
Seafood Clackamas plant and learned about ground fish processing. Additionally, Meghan participated in
the North Pacific Fishing Vessel Owners Association (NPFVOA) Vessel Safety
program where she took a safety course on sea survival training. While in Seattle she went on a vessel
tour on a Trident boat as well as visiting Cannon Fish to learn about halibut
and value-added processing.
Meghan added, 'Thank you very much to Frank Dulcich, Tyson Yeck and Anwer Haider at Pacific Seafood, the entire Trident Team and John and Pete Cannon from Cannon Fish for giving the Future Leaders group a wonderful experience at each facility toured. I would personally like to extend much gratitude as this was my first experience on a boat and at a fish processing plant.'
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Latest Recipe
Exotic Tilapia
Think Exotic! Pineapple &
capers combine to make this an unusual & delicious main dish. View Recipe.
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Questions? Comments? Contact us by email or or call us toll-free at 1-800-277-3459 www.eattilapia.com
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