optional 15˚ Module
optional 15˚ Ceramic Module
Diamond Hone® Sharpener
•;Lightning Fast! 100% diamond abrasives and stropping stage for razor sharp edges in seconds.
•;Comes with detachable 20˚ module for easy dishwasher sanitary cleaning.
•;Rugged cast metal housing, powerful high speed motor.
• Precision angle guides guarantee perfect results every time.
The Sharpening Service that shows up every day!
For the dealer nearest you call: (800) 342-3255 edgecraft.com © 2017 EdgeCraft Corporation, Avondale, PA 19311 U.S.A.
EDUCATION IS KEY
Dave Query believes that restaurateurs have a huge role to play in educating diners. At his five Jax
Fish House locations in Colorado and Missouri, farm-raised fish constitutes up to 25% of the menu.
“There’s still a preconceived notion among diners that farmed fish is not what they want to
eat, so we have to educate them that it’s not a bunch of fish eating their own poop,” he says. “We
educate staff and servers on how each product was raised and harvested so that they, in turn, can
communicate the information to guests and inform them that our farm-raised fish comes from
clean-water farms utilizing healthy practices.
“If you put farmed fish on the menu, you have to let customers know you’re giving them
Andrew Gruel, chef at Slapfish, with
locations in Southern California and
Utah, advises chefs to do blind tastings
on seafood and then research it
carefully so they know and understand
the product. “We need to get back to
the flavor, taste, composition and profile
of a protein,” he says.
With summer around the corner, grilled
and raw are go-to options for menuing
seafood, says David Seigal, executive
chef at Cull & Pistol Oyster Bar, New
York. He suggests farmed cobia from
Open Blue Sea Farms in Panama City,
Panama, as a great choice for crispy
fish tacos, crudo or ceviche.
Sheila Lucero, executive chef for Jax
Fish House, has found barramundi from
VeroBlue Farms, Webster City, Iowa, to
be a popular choice among diners, and
favors this farmed fish for its versatility
and firmness. “It eats like a snapper,
but is firm in texture so holds up well
for grilling,” she says. The fish is served
pan-seared with spring vegetables at
Jax Fish House.
LAUREN KRAMER, AN AWARD-WINNING WRITER BASED IN VANCOUVER, BRITISH COLUMBIA, IS PASSIONATE ABOUT GOURME T FOOD AND DELIGHTS
IN TAS TING I T AND WRI TING ABOU T I T.