goudasrecipes

ALASKAN WATER SEAFOOD

Alaskan Water Seafood started out in 2007 as a seafood company which focused on importing sustainable seafood.

The company soon became synonymous with Alaskan Halibut. AWS is today one of the main importers and largest distributors of Halibut in Canada.

Sustainability is everything to us. If there is no fish then we do not have a business. This is why Alaska was and continues to be such an important part of our identity.

Article 8, Section 4 of the Alaska State Constitution stipulates all fish “be utilized, developed and maintained on the sustained yield principle.”

Though our name remains Alaskan Water Seafood, we also import and distribute from the waters of the Caribbean, Canada, Asia, South America and Europe.

Wild Alaskan Seafood is the Gold Standard used to create similar models for seafood sustainability around the globe today.

SEAFOOD

ALASKAN KING CRAB LEGS & CLAWS 6-9
JONAH CRAB CLAW
RED KING CRAB BROKEN
PASTEURIZED BLUE CRAB MEAT/CLAW
IMITATION CRAB MEAT
CRAB SURIMI IMITATION FLAKE (CHUNKS)
WILD SURIMI STICK
FARMED SEAFOOD MIX
WHOLE COOKED LOBSTER 8-10oz
LOBSTER TAIL
OCTOPUS LEGS T5
OYSTER HALF SHELL 144CT  
SCALLOP U10
SCALLOP 10-20
SCALLOP 20-30
SCALLOP 30-40
BAY SCALLOP 80-120 BREADED SCALLOP 16-26
WHOLE SQUID CLEANED LOLIGO U5
WHOLE SQUID CLEANED LOLIGO U10
SQUID TUBES & TENTACLES U10
SQUID TUBES & TENTACLES 5-8
SQUID TUBES & TENTACLES 3-5
SQUID RINGS & TENTACLES 5-8
SQUID TUBES U10
PRE-DUSTED SQUID 40-60
HALIBUT
ALASKAN HALIBUT H&G 10-20
ALASKAN HALIBUT H&G 20-40
ALASKAN HALIBUT H&G 40-60
ALASKAN HALIBUT H&G 60-80
ALASKAN HALIBUT H&G 80-100
ATLANTIC HALIBUT H&G 10-20
ATLANTIC HALIBUT H&G 20-50
ATLANTIC HALIBUT H&G 50-85
ATLANTIC HALIBUT H&G 85-125
ATLANTIC HALIBUT H&G 125+
PACIFIC HALIBUT FLETCHES 1-3
PACIFIC HALIBUT FLETCHES 3-5
PACIFIC HALIBUT FLETCHES 5-7
ATLANTIC HALIBUT PORTIONS
PACIFIC HALIBUT PORTION 4oz
PACIFIC HALIBUT PORTION 5oz
NIKOLAOS
24/7 CHICKEN TENDERS 70-80CT

PRO TENDERS 80-90CT
HOME-STYLE BREADED BREAST 100-130
HOME-STYLE BREADED BREAST 130-160
NEW YORK STYLE WINGS 8-10
PUB STYLE WINGS PAR-FRIED 7-9
PUB STYLE WINGS PAR-FRIED 9-11

SOUPS

AZTECA CHICKEN & RICE
CHEDDAR & BROCOLLI
CLASSIC VEGETABLE BEEF BARLEY
LENTIL & SWEET SAUSAGE WITH FRESH SPINACH & FENNEL
LOBSTER BISQUE
NEW ENGLAND CLAM CHOWDER
PORTUGUESE SAUSAGE & BEAN
ROASTED TOMATO BISQUE
SEAFOOD GUMBO SOUP 
SMOKED SALMON CHOWDER
ULTIMATE THREE CLAM CHOWDER
FISH
BASA FILLET 6-8oz
COD FILLET 8+oz
COD FILLET 8-16oz
COD LOIN 3oz
COD LOIN 5oz
COD TAIL 2oz
BLUE COD TAIL 3oz
COD TAIL 5oz
HADDOCK LOIN 3oz
HADDOCK LOIN 4oz
HADDOCK LOIN 5oz
HADDOCK FILLET 4-6oz
HADDOCK FILLET 5oz
HADDOCK FILLET 6-8oz
HADDOCK FILLET 7oz
HADDOCK FILLET 8oz
HADDOCK FILLET 8-10oz
HADDOCK FILLET 8-12oz
HADDOCK FILLET 8-16oz
HADDOCK FILLET 10oz
HERRING BLOCK
MAHI MAHI FILLET 1-3oz  
MAHI MAHI FILLET 8oz
MAHI MAHI PORTION 6oz
MACKEREL 400-600grams
OCEAN PERCH 2-4oz
ALASKAN POLLOCK FILLET 2-4oz
ALASKAN POLLOCK FILLET 4-6oz
ROCKFISH FILLET 6-8oz
SALMON PORTIONS 6oz
ATLANTIC SALMON SIDE 2-4lb
SOCKEYE SALMON H&G 2-4lb
WILD SARDINE WHOLE
SEA SMELTS 3” H&G
FLATHEAD SOLE 5oz
FLATHEAD SOLE 6oz
SOLE FILLETS 2.75-3oz
SWORDFISH LOIN 3-5lb
TILAPIA 5-7oz
TILAPIA 7-9oz
ALBACORE TUNA LOIN
SAKU TUNA BLOCK AA
YELLOWFIN TUNA LOIN 5-10lb
YELLOWFIN TUNA STEAK 6oz
YELLOWFIN TUNA STEAK 8oz 

SHRIMP 

*BLOCK/P&D T-ON/OFF OPTIONS AVAILABLE*
BLACK TIGER SHRIMP RAW 6-8
BLACK TIGER SHRIMP RAW 8-12
BLACK TIGER SHRIMP RAW 16-20
BLACK TIGER SHRIMP RAW 21-25
BLACK TIGER SHRIMP RAW 26-30
BLACK TIGER SHRIMP RAW 31-40
WHITE SHRIMP RAW P&D T-ON 13-15
WHITE SHRIMP RAW 16-20
WHITE SHRIMP RAW 21-25
WHITE SHRIMP RAW 26-30
WHITE SHRIMP RAW 31-40
WHITE SHRIMP RAW 71-90
SHRIMP COOKED P&D T-ON 13-15
SHRIMP COOKED P&D T-ON 16-20
SHRIMP COOKED P&D T-ON 21-25
SHRIMP COOKED P&D T-ON 71-90
BREADED COCONUT SHRIMP RAW 26-30
BREADED BUTTERFLY SHRIMP RAW 21-25
BREADED TORPEDO SHRIMP 13-15
BREADED TORPEDO SHRIMP 21-25
BOXES, CONDIMENTS & SIDES
QUARTER LB TAPER
HALF LB 5.5x2.6x1.75
1 LB SPECIAL 5.75x3.75x1.75
1 LB REGULAR 6.25x3.75x1.75
2 LB SPECIAL 6.5x4x3 SL
8x4x3.5 SL
8x5.5x3.5 SL
BEEF GRAVY MAKER
GLENROSE PASTRY FLOUR 20kg
HUBBERT’S BEEF DRIPPING 20kg
HUBBERT’S DEEP FRY SHORTENING (VEGE)
HUBBERT’S FRYER’S CHOICE SHORTENING
HUBBERT’S LIQUID FRY SHORTENING
HUBBERT’S FLAVOURPLUS SHORTENING
HUBBERT’S FISH & CHIPS SHORTENING
NEWSPRINT SHEETS 18x24
PC KETCHUP 500x9grams
PC PEPPER 6000
PC SALT 6X1000
PC TARTAR SAUCE 500x12grams
PC MALT VINEGAR 500X9grams
PC WHITE VINEGAR 500x9grams
STYROFOAM TUBS 4oz
STYROFOAM TUBS 8oz
BATTERED ONION RINGS
BATTERED MUSHROOM BUTTONS
FRENCH FRIES 1/2 STRAIGHT CUT
SAUCES
FOUR PEPPER SAUCE
LEMON DILL CAPER
MARSALA & MUSHROOM SAUCE
MEDITTERRANEAN SAUCE
MULLIGATAWNY CURRY
RAJUN CAJUN
SANTA FE VERDE
SPANISH ROMESCO
SPICY MUSTARD,  STROGANOFF SAUCE
TABASCO – RED PEPPER & CHIPOTLE PEPPER SAUCE

 ‘Fresh Fish’

POSTED IN FISH BY 

Fresh back from Boston (pun intended) I find it absurd that distributors and wholesalers in Toronto are so stuck on selling the idea of “fresh fish”.

Let’s start breaking the myth.

I am often asked when people find out I am in the seafood business “Where can I get good fresh seafood?” The honest answer, “not around here.” In order to eat truly fresh fish in Toronto, it would have to be shipped by air to reach Toronto area consumers.

Air freight is very expensive, and if all the so-called fresh fish in Toronto was air-freighted in, the consumer would be paying much more money than necessary.

Most fish on the market has been on the ice for days, sometimes even more than a week, before being frozen, thawed, and put back on the ice by wholesalers and stores. The so-called fresh fish has been handled by many people, transferred to and from many totes and containers, and has often endured temperature abuse. As a result, some seafood distributors are simply refreshing frozen.

Refreshing is the process of thawing frozen fish and selling it as a “fresh” product.

AWS does not sell refreshed fish. 

Why should you buy frozen seafood over so-called fresh?

Our suppliers blast-freeze their fish as soon as it’s caught and meticulously cleaned, before rigor sets in.
 
This process ensures that Taste, nutrition, and integrity are locked, and you’re never restricted to what’s available fresh today.
 
Without the pressure to deliver fresh fish immediately, fishermen can have a safer timeline in which to bring their catch from sea to table. They also can choose to fish only in the best conditions.

By pulling from the freezer exactly the amount you need—when you need it—you avoid wasting highly perishable fresh fish.

How to Store Frozen Seafood 


Most of the seafood you buy frozen comes prepackaged in a vacuum-sealed bag. Store it in your freezer for up to five months. Once thawed, Do not refreeze, as you will lose quality.

How to Thaw Frozen Seafood


Thaw frozen seafood in the refrigerator overnight, placing it in a dish to catch any water that melts off. Avoid thawing at room temperature or in warm water, as it will negatively affect the texture.

Fish and seafood is very perishable!  It should smell like fish but never smell “fishy”, which is why AWS has always promoted and marketed frozen at sea products. A fish Frozen at Sea is so much better than any “fresh” fish! PERIOD.

 

Paella  Hola, Hola, Hola, Todo el mundo.

Hello Everyone.   I will relate my recipe in English because Spanish and Latinos know how to made Paella and do not need my instructions.

Let us first find out what Paella is all about. 

BAKED  SALMON

We know that you do not have all the time in the world to read recipes and stories. 
But since we all need a little humor in our lives to reduce the wrinkles, hopefully, we are hitting the right spots.

This is a true story.

KING FISH

You have two choices. First, take your fishing rod, and go for a vacation down in the Caribbean someplace, rent a boat, and do your homework.

On the other hand: go to your local fish store and ask the fish man for some fresh King Fish.

Ask him to cut two slices for each person depending on the diameter of the fish. 

 

 MUSSELS

They are usually 2 to 3 inches in length protected by a triangular bluish black shell. 

To prepare mussels for cooking, thoroughly rinse the shells under cool running water. 

Steam over medium heat for 5-7 minutes or until the shells open.

When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell.  

 ARBORIO RICE (Risotto) WITH CLAMS

Mr. Goudas admits that Italians must be given credit for the following: their soccer skills the opera, and the preparation of their Arborio rice.

This recipe was witnessed by Mr. Goudas himself at the old Primavera Restaurant on Avenue Road at Lawrence Avenue, Toronto, Ontario, Canada.

He had requested that Mario Deviato, the owner, chef and a personal friend, prepare an Arborio rice dish with baby clams so he could see how it was prepared.

  

SHRIMP SAUTEED in BUTTER

Have you ever purchased a box of Shrimp and upon defrosting you begin to wonder where the Shrimp swam to?


There must be a law penalizing companies who indulge the false presentation.

It seems to me that I purchased 2 to 3 inch long frozen Shrimp. 
I defrosted them and I tried to cook them. 
Right in front of my eyes, they became less than one inch in size. 

 

SABA FISH FILETS – BREADED AND PAN FRIED

I have found myself entering a new world of food.

I was recently introduced to a seafood delicacy called Silver Fish.  
Today, I enter the world of the Saba Fish.

Pick up a few slices of the Saba Fish at your local oriental independent retailer.

 

Fish Sauce

It is customary for all ethnicities to consume copious amounts of fish- fried steamed with okra and crackers, stewed, jerked and so on.

Whatever the variety, be it red snapper, tilapia or kingfish synonymous with all methods of preparation, is the use of a sauce, on the side or over the fish.

 

BACALLA OR COD FISH (FRIED)

You may question why after spending so much time to remove the salt, we then add salt. 
C'est la vie. Does this make any sense at all? 

 

SQUID  Calamari

The squid is related to the cuttlefish and octopus. 

Many cultures refer to it as Calamari.

Calamari, Squid may be purchased fresh, frozen or canned in its own ink. 

Squid must be cooked fast over high heat to avoid being tough and chewy.