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Welcome to the Empire Fish Market
Weekly Newsletter.
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Greetings,

We are excited to feature three products for the week here at Empire Fish. These products include Fresh Wild Caught Swordfish Steaks, Fresh Farm Raised Arctic Char Fillets, and Fresh Wild Caught Haddock Fillets! Prices are valid until 8/20/16. 

As always, give us a call at (414) 259-1330 to have anything set aside for you as demand sometimes outpaces supply. Also, you can like us on Facebook for additional information including product availability, pricing, and other pertinent information. Please visit our retail store page to view other products that we offer.

Sincerely,

The Empire Fish Company Retail & Marketing Teams

Fresh Wild Caught Swordfish Steaks
$18.99 lb.

Origin: Canada
Harvest Method: Wild Caught, Longline
Availability: Year-Round
Sustainability Note: Good Alternative 
Approximate Size: Cut to Order
Sold As: Steaks
Texture: Firm  
Flavor Profile: Moist, Slightly Sweet
Preparation: Pan-Seared, Broiled, Grilled 
Sustainability Note: Good Alternative
Nutrition Notes: Excellent Source of Selenium, Niacin, B12, and a Good Source of Zinc

Fresh Farm Raised Arctic Char Fillets

$13.99 lb.

Origin: Iceland
Harvest Method: Farmed Raised
Availability: Year-Round 
Approximate Size: 10-12 ounces
Seafood Watch Recommendation: Best Choice
SeaChoice Ranking: Best Choice
Sold As: Fillets
Texture: Firm Flesh 
Flavor Profile: Sweet, Buttery 
Preparation: Baked, Broiled, Grilled, Raw Applications*  
Nutrition Notes: High in Protein and Omega 3 Fatty-Acids  

*Consuming raw protein is a health risk regardless of freshness.

Fresh Wild Caught Haddock Fillets

$12.99 lb. 

Origin: Iceland 
Harvest Method: Wild Caught, Gillnet/Trawl 
Availability: Year-Round 
Approximate Size: Cut to Order 
Seafood Watch Recommendation: Good Alternative 
Sold As: Skin On Fillets 
Texture: Firm yet Tender, Fine Flakes 
Flavor Profile: Slightly Sweet
Preparation: Baked, Pan-Fried, Deep Fried, Sauteed 
Nutrition Notes: Great Source of Low-Fat Protein, Magnesium, and Selenium 
Faces of a Fish Empire: Photo Exhibit by Tom Kutchera
We would like to invite all Empire Fish customers, vendors and employees to a special photo exhibit by the company’s former owner/president, Tom Kutchera. 

Tom Kutchera passed away this past March at the age of 83. As an amateur photographer, he created a collection of Empire Fish employee portraits starting in the 1960’s until he retired in 1995. Preserved in family photo albums, these portraits honor the individuals who supplied Milwaukee’s numerous Friday Night Fish Fries. Through his humanitarian lens, his portraits celebrate those who don’t often get commemorated: the production workers behind the scenes. 

Tom Kutchera served as the president of Empire Fish Company from 1980 until 1995 when Neesvig’s Food Service purchased the business. Kutchera began working at Empire at the age of 15 in 1947 with his father, Harold, and later with his cousin, Jerry, both of whom were partners in the family business. He was the grandson of the original founder of the company, Jerry Kutchera. 
 
Faces of a Fish Empire by Tom Kutchera opens at The Portrait Society Gallery on Friday, September 2, from 5 – 8pm, the beginning of Labor Day weekend, and runs through November 6. The Portrait Society Gallery is located at 207 E. Buffalo Street, Marshall Building, Fifth Floor, Milwaukee, WI 53202. Please RSVP on Facebook https://www.facebook.com/events/1568800473421927.
 
Featured Wine: Double T Napa Valley Chardonnay 2014 -- $14.99
 
Aromas of apple, lemon-crème, and melon make this summer wine great for sipping. Flavors of bright fruit lead to notes of cedar oak and spice while enhancing a full-bodied mouthfeel. Try this with grilled swordfish!
Featured Recipe: Arctic Char with Pistachio Vinaigrette 
 
Serves:4
Total Time: 15 min 

Ingredients
4 (6-ounce) pieces arctic char fillet with skin
3 tablespoons pistachio or pecan oil, divided
1 navel orange
1 tablespoon fresh lemon juice, or to taste
1 scallion, thinly sliced
2 tablespoons chopped pistachios or pecans

Preparation

Preheat broiler.

Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.

Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.

Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.

Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.

Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
Store Hours
Monday Through Thursday
11am - 6pm

Friday 
9am - 6pm

Saturday
9am - 5pm

Sunday
Closed
Copyright © 2016 Empire Fish Co., All rights reserved.


Our mailing address is:
Empire Fish, 11200 Watertown Plank Road, Milwaukee, WI 53226

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