CleanFish is a San Francisco-based company whose mission is to promote seafood that’s the best of the season by bringing together artisan producers — both fishermen and farmers — and champion these producers in the marketplace under traceable, transparent brands, and considers its, "network of artisans [as] stewards of their fisheries, and [themselves as] stewards of their stories as [they] connect producers to chefs and consumers in a celebration of fish you can trust with a difference you can taste."
Named to TIME Magazine's 2009 list of 25 Responsibility Pioneers, TIME noted that " CleanFish [was created] to counteract the destructive, short-sighted practices of the fishing industry. The San Francisco firm advises 30 eco-conscious fish farms and wild fisheries on how to improve their operations andconnects them with like-minded distributors. With CleanFish’s help, the old adage about there being plenty more fish in the sea might remain true."
Now, CleanFish founder Tom O'Shea is especially excited about The Aquapod Shrimp CleanFish, which he says, " will bring to market is an ecological break through from Guaymas fishery. This product that deserves lots of kudos as the innovative producer really has forge new ground in raising the closest to 'free range' shrimp. We call it 'ocean grown' and it is the kind of innovation we look for, encourage, and promote with our producers" Guaymas, known as a shrimp-fishing port, is located in the Mexican state of Sonora and is the principal port for that state. For a list of CleanFish restaurants and markets, check their website : http://www.cleanfish.com/restaurants.
And Sonora is only one Mexican source for great seafood. According to Steve Dryden, an international wine, food and travel writer, and filmmaker, "gourmet food lovers might note that Ensenada is now home to some of Mexico’s top chefs, four culinary schools, over fifty quality restaurants, world famous fish tacos, and it is further blessed with an abundance of fresh seafood products. This charming seaport city is in the midst of a wine and culinary revolution, with local chefs and winemakers teaming up to match their artisan treasures into innovative marriages." There, the Autonomous University of Baja California (UABC) is a leader in fisheries research and natural resource management, thus teaching a generation of intelligent young people in oceanography, environmental science, viticulture, wine making and culinary arts.
Dryen also notes that, "unfortunately, the world of fine cuisine lovers isn’t really aware that Mexico now grows and processes the best oysters in the world at Bahia de San Quintin. These premium oysters are called Kamumoto, and they are winning gold awards throughout the world.
Here are two recipes to try, adapted from Aaron Sanchez, Food Network star and the owner and executive chef of restaurants Centrico and Tacombi, both located in New York City. The son of celebrated Mexican cooking authority Zarela Martinez, "Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs.... He challenges and encourages the at-home cooks and foodies to Go Auténtico when preparing Mexican dishes". (Cacique's Discover How to Really Do Mexican booklet.
Spicy Shrimp Enchiladas (recipe suited for novice cooks)
- 1 package (10 oz.) Cacique® Enchilado cheese, shredded
- 1 lb. medium shrimp, peeled and deveined (author's note, we recommend CleanFish shrimp)
- 1 1/2 cups fresh corn kernels, par-boiled or (11 oz.) can corn, drained
- 7 oz. dry-roasted, diced poblano green chilies (for how to dry roast chiles, look here)
- 1 bunch green onions, sliced
- green chile enchilada sauce (canned or make your own)
- 1 dozen corn tortillas
- Olive oil cooking spray
Preheat oven to 375°F. Spray 9” x 13” or lasagna-size baking dish with cooking spray.In a medium bowl, combine shrimp, corn, green chilies, half of the green onions, and half of the Cacique® Enchilado cheese. Spray tortillas lightly with cooking spray, stack one on top of the other and wrap in paper towels. Heat tortillas in the microwave for 1-2 minutes, or until warmed through. Pour enough of the enchilada sauce in baking dish to cover bottom. Generously fill tortillas with shrimp mixture, roll up and place seam down in baking dishes. Spoon remaining sauce over enchiladas and top with remaining Cacique® Enchilado cheese. Sprinkle with remaining green onions and bake until heated through, about 25 minutes. Serves 6-8.
Crab and Shrimp Chile Relleno with Creamy Chipotle Sauce (recipe suited for more advanced cooks)
½ package (5 oz.) Cacique® Queso Quesadilla, shredded
1 teaspoon Cacique® Crema Mexicana
½ cup white or Mexican rice
6 oz. shrimp and crab, cooked and diced
¼ cup green onion, chopped
1 small jalapeño, seeded and diced
¼ cup cilantro, chopped
6 Poblano chilies, roasted and peeled (for how to dry roast chiles, look here)
3 eggs, separated
1 cup flour for dredging
Oil for frying
Creamy Chipotle (recipe below)
Mix Cacique® Queso Quesadilla, rice, shrimp and crab, green onion, jalapeño, cilantro and Cacique® Crema Mexicana in medium bowl. Add salt and pepper to taste. Make a small slit on side of chile and insert 1-2 spoonfuls of mixture per chile. Beat egg whites, then add yolks and beat until fluffy. Holding by the stems, carefully dredge each chile in flour, then dip completely into egg batter. Fry in hot oil, turning carefully, until golden brown. Drain on paper towel. Serve with Crema Chipotle on top. Serves 6.
Crema Chipotle:
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