Fish – Volpi Foods

Grilled Sardines

Hashtag Labs — Fri, 26 Aug 2016 12:58:27 +0000

Kick the can. Grilled sardines are having their day and shaking off a bad reputation. In Portugal, where an astonishing number of these little guys are consumed, they are often simply grilled and finished with lemon juice. No less complementary than butter to bread or salt to tomatoes, the combination of lemon and sardines is perfect for its simplicity. And don’t fear the bones. After grilling, they’ll pull off the flesh fairly easily.

Grilled Fish Tacos with Fresh Corn Relish & Chipotle Cream

Hashtag Labs — Tue, 23 Aug 2016 12:57:07 +0000

Fish tacos come from Baja where it’s beachy and balmy all year-’round and the seafood goes straight from the ocean to the grill. Our grilled fish tacos with fresh corn relish and a chipotle cream are a bit of a mash-up. A relish of ripe tomatoes and sweet summer corn matched with smoky chipotle and some porky goodness brings it together for a perfect meal. Mix up a pitcher of margaritas, call some friends, and fire up the grill. Everyone will thank you.

Whole Baked Trout with Orange and Pancetta

studio2108 — Mon, 16 May 2016 13:51:23 +0000

Yep. We approve of this porkification of fish. It only improves this already tasty (and pretty) dish. Baked trout is so simple you’ll wonder why you don’t make it more often. The cumin and oregano seasons the fish simply without overwhelming it’s delicate flavor. Topped with roasted onions, torn pieces of Pancetta, cilantro and chiles, this makes for an elegant dinner with almost no work.

Smoked Whitefish Rillettes

studio2108 — Thu, 21 Apr 2016 14:19:45 +0000

Smoked whitefish, the somewhat forgotten hero of Eastern European cuisine, often plays second fiddle to the sexier, smoother, more popular lox (smoked salmon). Rich, savory and satisfying with smoky overtones that acquiesce when mixed with cream and herbs, it’s a wonder it ever falls out of favor. Here, smoked whitefish asserts its place at the table of deliciousness, edging it’s way back in the form of a rillette — ready to impress the masses once again.

A classic method of preserving meat before refrigeration existed, rillettes were typically made from chopped pork slow-cooked in its own fat and then sealed with another layer of fat for protection. Nowadays, all manner of proteins are used, like ours here with smoked whitefish. Since the fish is already prepared and flavorful, it simply gets mixed with mascarpone cheese and herbs before being packed under clarified butter.

Pasta with sardines (Pasta con le Sarde)

studio2108 — Wed, 13 Apr 2016 12:58:23 +0000

Umami, uncomplicated: We have Palermo, Sicily, to thank for the inspiration for our version of this ancient dish, traditionally made with fresh-caught sardines and fresh-picked wild fennel. We make it pantry-friendly by using tinned sardines and other shelf-stable ingredients, such as capers and pepperoncini, to give this pasta a punch of briny umami. So forgo the box of mac and cheese or the canned soup and reach for pantry ingredients you bought ages ago that are just begging to wake up your palette. This dish will make you think you’re a genius for having them on hand.