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Posts Tagged ‘sustainable seafood’
San Diego Caterer, Eco Caters donate some savory tastes for this fundraising event.
San Diego catering company, Eco Caters, loves the San Diego Oceans Foundation and wanted to give back to them. We teamed up with a few other leading local chefs to provide the SD Oceans Foundation gala with yummy sustainable seafood dishes. All seafood was donated by our friends at Carlsbad Aqua Farm and Catalina Offshore. San Diego caterer, Eco Caters, brought out our love of southern food with our Chargrilled Oysters with Louisiana Liqueur and Parmesan Cheese. Guest were raving over them. The event was held at a beautiful home in Ranch Santa Fe, there was live music and a silent auction, all helping to raise money for the SD Oceans Foundation. They also had students from Scripps Oceanography program talking about each type of sustainable seafood, which San Diego catering company, Eco Caters found very interesting!
The mission of the San Diego Oceans Foundation is to promote ocean stewardship by leading community-supported projects that enhance the ocean habitat and encourage sustainable use of the oceans resources. SDOF recruits and trains community members to assist with our marine programs. These volunteers work at the grass-roots level where they learn new skills and become educated in marine conservation efforts. This is all something the San Diego caterer, Eco Caters believes in and was so happy we got a chance to support them. Check out how you can get involved at SDoceans.org
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One of Eco Caters best hors d’ouevres is our Seafood Sausage. This sausage can be made a hundred different ways, as long as the fish and shellfish you are using are eco-friendly. Check mbayaq.org and click on the Seafood Watch to make sure you are using fish that are good for you and for the ocean.
This version uses wild, house cured coho salmon, shrimp, and farmed bay scallops. We finish the dish with lemon aioli, and organic spicy radish sprout.
17 oz fresh shrimp
17 oz fresh scallop
17 oz house cured salmon
4 teaspoons Creole Seafood Seasoning
Lemon Aioli
Water crackers
Safflower Oil
Peel and devein shrimp. Clean scallops. Trim any non-flesh off salmon. Lightly salt and puree 70% of scallops and shrimp together. Coarsely chop remaining shrimp and scallops. Finely chop salmon. Mix all chopped ingredients with creole seafood seasoning and chive. Fold chopped mixture in with pureed scallops and shrimp. Put pot of water on oven and turn flame on high. Place in pastry bag. Lay plastic wrap flat along table. Cut pastry bag accordingly to desired size of sausage. Squeeze out mixture leaving at least six inches of space on each end and about one and a half times the diameter of the sausage from the edge of the plastic. Carefully roll plastic around mixture forming your roll while holding ends or plastic taught. Poke any air holes out with knife while rolling. Twist ends and tie on one side. Roll into links of desired length. Tie the other end. Water in pot should be boiling at this point. Bring down heat to medium high and lower sausage links into pot. Boil 5 – 10 minutes depending on size. Remove from water and cool to room temp. Once the sausage has cooled, remove plastic wrap and sautee links on pan with butter or safflower oil until golden brown. Slice links into ¼ inch slices. Serve on water cracker with lemon aioli and pinch of radish sprouts.
This dish has been a crowd favorite to go along with the rest of our organic catering menu. Each time we make it it is a bit different depending on what local sustainable seafood is available.
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