Crown Prince has been working with partners in Scotland since 1999 to bring our customers the Brisling Sardine. In this post, we take a look at how these much-loved fish get from the cool waters off Scottish shores to the canning facility where they’re carefully prepared and packed for Crown Prince customers.
Plockton, on the western coast of Scotland. Photo rights: Dustan Hoffman / Crown Prince
West Coast Waters to East Coast Cannery
Crown Prince Brisling Sardines are caught in late fall and early winter, when their stores of oil and fat are at their prime. This keeps the fish succulent and flavorful, and also boosts omega-3 content compared to other times of year when they are leaner.
From October to December, small artisanal fishing boats head out into the lochs of western Scotland, returning the same day with their brisling sardines on ice for optimum freshness.
Mallaig and Ullapool are the two main fishing ports for Crown Prince’s brisling sardines. Once brought ashore, they’re transferred to special containers and transported to Fraserburgh, which is on the east coast of Scotland.
Here, they are lightly smoked then packed by hand in the country’s last remaining fish cannery. How neat is that?
In our next post, we’ll fill you in on what makes sardines so special and how we like to eat them! As always, please stay tuned and we hope you’re enjoying our journey.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Long Shelf Life Makes Seafood a Solid Choice
Shelf-stable foods are something that people often ask about when they call or e-mail Crown Prince. Just as seafood can be eaten in many different ways, people seek out shelf-stable foods for a variety of reasons.
Some are interested in assembling disaster preparedness kits, which is a good idea in areas prone to blizzards, tornados, hurricanes or earthquakes. Hikers and campers are also interested in non-refrigerated foods, as are home cooks stocking their pantries with ready-to-use ingredients.
Canned seafood is one of very few low-fat protein sources that does not require refrigeration or freezing, making our products a good choice for many of the people we hear from.
Sardines in Tomato Sauce
How Long Does Canned Seafood Last?
Except for anchovies, all of our products have a shelf life of three to six years. Anchovies have a shelf life of two years when stored in a cool place, preferably in the refrigerator. As with any canned product that has been stored for a period of time, it’s always a good idea to make sure the can isn’t leaking, bulging or damaged prior to consumption.
In addition to being sterilized and shelf-stable, our products are ready to eat straight from the can. No cooking is required, and many Crown Prince products are popular as a simple appetizer or atop a cracker. (Of course, you can always make a good thing better by incorporating fish into one of our seafood recipes for family dinners or special occasions.)
Canned Albacore Tuna
Storing Opened Seafood
Once you’ve opened a Crown Prince seafood product, remove any uneaten portions from the can and place them in a well-sealed container. Refrigerate immediately and use the remainder within two to three days of opening the original can. If you’re anything like us those leftovers disappear quickly, so storage isn’t much of an issue.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Grab Your Kilt – We’re Going to Scotland!
© Copyright Val Vannet, via Creative Commons
As our Global Spotlight Series heads to more northerly waters, we encounter Scotland, a country whose culture is very different from Morocco’s but no less distinct. Scotland is part of the United Kingdom but is today quite independent, having been governed by an independent Scottish legislature since 1999.
Despite Scotland’s relatively small population—just 5 million people—its icons are known the world over. Kilts and bagpipes aren’t the totality of Scottish culture, but they’re certainly embraced by the Scottish people and their descendents. In fact, the official Scottish website encourages visitors to “Kilt Up” by dressing their digital selves in traditional Scottish garb, providing explanations of each garment you choose.
It’s not just fashion that makes Scotland unique. This nation’s traditional music (bagpipes and Celtic folk songs) influences contemporary folk and joins a thriving modern arts scene complete with indie rock, jazz festivals, and of course the world-famous Susan Boyle!
Scenic Slains Castle near Cruden Bay in Aberdeenshire, Scotland. Photo rights: Dustan Hoffman / Crown Prince
What About the Fish?
Map of Scotland with the Royal Coat of Arms - by Marie Stockholm
We’d be remiss not to mention Scotland’s connection to seafood. As part of an island with many tiny islands, Scotland is home to generations of fishermen. In fact, fish has been called “the jewel in Scotland’s crown.” Representing more than 62% of Scottish food exports, there are 60 species of fish landed in Scotland and sold world-wide.
Of those sixty, just one is sold by Crown Prince and it meets our customers’ particular needs perfectly. Which fish is it? See if you can guess! We’ll be back next time to tell you more about how this fish gets from Scotland’s chilly waters to your cozy kitchen.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
(Photo credit: By MarieStockholm via Wikimedia Commons)
Empowering Employees to Power Down
Last spring, Crown Prince Seafood began an office-wide initiative to reduce electricity consumption at our headquarters in City of Industry, California. Led by our Green Team, we all agreed to take a closer look at our day-to-day habits and find practical ways to reduce our energy usage at the office.
It’s amazing what a few changes can do. From April to December of 2010, our individual actions added up to a cumulative 16% reduction in energy use compared to the same period a year earlier. That’s a lot!
Step By Step
The truly amazing part is that no one had to make drastic or uncomfortable sacrifices. We all came to work, did our jobs, and enjoyed the company of our coworkers just as we had before. We just were more cognizant of power buttons and light switches.
Our 16% energy reduction in 2010 sets the bar even higher (or should we say “lower”?) for this year. We invite you to join us and encourage you to assess your own habits at home and in the workplace. It really is powerful (no pun intended) to see how far small changes can go.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
The Green Team
In the summer of 2008, Crown Prince formed “The Green Team,” a committee to analyze ways in which we could be more sustainable as a company. By promoting greener habits in our day-to-day jobs, we’d hopefully take those habits home with us and inspire others to do the same.
So far, The Green Team has been a great success! We’ve instituted many company initiatives including:
Electricity reduction – Small changes really add up! We’ll share the results of our first office-wide power saving initiative soon.
- We registered with the Carbon Disclosure Project, a non-profit organization that works with corporations to disclose greenhouse gas emissions.
- Back to the Tap 90% of Crown Prince Employees signed a pledge to drink water from the tap versus plastic bottles. Employees were given an aluminum reusable water bottle and we installed a water filtration system!
- Earth Day We celebrate Earth Day twice each year by giving back to the environment and promoting sustainability.
- Plant a Tree! We chose an orange tree – native to California and easy to care for.
- The Green Team publishes weekly “green” tips for around the office and at home. Stay tuned! We just might share some with you.
Are you familiar with the saying, “The entire ocean is made of tiny drops”? In the same way, big changes are the result of many small changes working toward the same goal. Each day that we take steps to make Crown Prince a greener company, we’re a part of that larger movement—and we’re glad you are a part of it with us.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Huddle Up, Chefs! Super Bowl Appetizers That are Sure to Score
Steel yourself for the 2011 Super Bowl with appetizers that Pack a lot of punch. Whether you’re hosting a party or heading to a friend’s house, arming yourself with a tried-and-true Crown Prince Seafood appetizer is a foolproof strategy.
Not sure what makes a good Super Bowl appetizer? The Crown Prince team has lovingly developed and taste-tested dozens of seafood recipes over the years. Nothing says “game time” like dip and finger food, so here are a few of our favorites.
Seafood Dip Appetizers
Spinach, Shrimp and Cheese Dip – Cream cheese is the automatic first down of pre-game snacks. This dip combines indulgent cream cheese and a bit of mayo with refreshing spinach, Crab Meat and Tiny Shrimp. Red peppers and an Italian cheese blend add an extra layer of flavor.
Spinach, Shrimp and Cheese Dip
Crab and Citrus Salsa – This dip is easier than a touchdown from the one-yard line and as refreshing as an interception. The cool flavors of white crab meat, tomato and cucumber are perfectly balanced with the zest of fresh chili and the tang of orange and lime.
Crab and Citrus Salsa
Seafood Finger Food
Jalapeños Stuffed with Tuna – This recipe will upstage any half-time show. Simple yet spectacular, it combines the kick of jalapeño, the indulgence of two different cheeses, and the joy of all things deep-fried.
Jalepenos Stuffed with Tuna
Bacon Wrapped Crab Stuffed Shrimp – If cream cheese is the automatic first down of dips, then bacon is the MVP of finger food. This dish takes a little prep time to execute, but the result is well worth it. Fresh shrimp are stuffed with a flavorful blend of aromatic veggies, white crab meat, bread crumbs and herbed cream cheese, then wrapped in bacon and baked to perfection.
No matter who you’re rooting for, you deserve to eat well in the process. We’re confident you’ll look more kindly on our shameless puns after you taste one of these delicious appetizers. Enjoy, and may the best team win!
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Where To, Captain?
After announcing the Crown Prince Global Spotlight Series in late October, we’ve enjoyed your virtual company on our journey through the Kingdom of Morocco and the delicious seafood found there. In case you’re just joining us now, here’s a quick index of our trip:
- Part 1: Exploring the Kingdom of Morocco
- Part 2: On the Ground (or In the Water) in Morocco
- Part 3: Meet the Moroccan Sardine!
- Part 4: Last But Not Least, the Moroccan Anchovy!
We hope you enjoyed, as we did, the journey. Now it’s time to move on.
The Journey Continues
Scottish Piper by SteveWagner via Flickr/Creative Commons
This quarter, we invite you to join us on an entirely different trip as the Crown Prince Global Spotlight Series sets its sights on a country that:
- was first settled 9,500 years ago
- has a population of 5 million people
- is a member of the European Union
- counts food and drink among its main exports
- celebrates the thistle as its national flower
- has a robust cultural history that includes kilts and bagpipes
Okay, that last clue is a give-away. We’re going to Scotland! In fact, catching season for Brisling Sardines is underway right now. We’re excited to share with you Scotland’s connection to seafood in general and Crown Prince (and the products you eat!) in particular. We hope you’ll join us on this virtual journey.
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Last But Not Least, The Moroccan Anchovy
Today we introduce to you the Moroccan anchovy, one of two fish that Crown Prince sources from the Kingdom of Morocco. (If you haven’t already, check out our previous post on Moroccan sardines.)
These tiny silver fish rarely grow longer than four inches and just as rarely travel below a depth of 200 feet. Swimming in large groups, they live in the Mediterranean Sea and along the Atlantic coasts of Europe and Northern Africa. Anchovies feed on tiny organisms in the water, and in turn they’re eaten by a wide variety of predatory fishes—and humans, of course!
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How We Eat Them
If you’re a Crown Prince customer, the anchovies you’re eating are the European anchovy Engraulis encrasicolus, wild caught off the shores of Morocco and processed by hand.
Hand-Packed Anchovies (Photo by Dustan Hoffman)
These little fish reach your kitchen in one of three forms:
- Flat Anchovies in Olive Oil (or Crown Prince Natural Fillets of Anchovies in Olive Oil): Cured with sea salt and hand-packed in pure olive oil, these Kosher-certified anchovy fillets are firm and flavorful.
- Rolled Anchovies with Capers in Olive Oil: Also prepared with sea salt and pure olive oil, these anchovies are rolled by hand around tiny capers before packing – a true Mediterranean treat.
- Anchovy Paste: After curing, some of our anchovies are processed with olive oil into a well-balanced and tasty anchovy paste. Use it in savory butters, pizzas, sauces and salad dressings.
Anchovies (Photo by Lisa Sabatino / Crown Prince)
The Anchovy’s Unique Journey
Did you know that anchovies are the only Crown Prince product to be cured rather than cooked? In fact, fresh-caught anchovies are bitter and not so tasty. Salt curing is the oldest form of food preservation we have, and it does much to improve the taste and texture of anchovies.
Before curing, our anchovies are bled, beheaded and washed with water and salt. They’re then layered with sea salt in large barrels, where they’re cured slowly over a period of months until they’re just right.
The anchovies are hand-trimmed and washed again before going through a drying process using a centrifuge. Once they’ve bid adieu to excess moisture, our anchovies are separated by size to be skinned, de-boned and de-finned, if you will. They’re then packed in high-quality olive oil and sent on their merry way.
There’s no wrong way to eat an anchovy, but we recommend pizzas, salads, appetizers and dressings for starters. Check out our very own Crown Prince anchovy recipes.
Pictured: Bruschetta with Anchovies and Tuna Salad Nicoise (Photos by Lisa Sabatino / Crown Prince)
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Meet the Moroccan Sardine!
If you’ve read our history you know the Norwegian sardine is the fish that started it all. Today our sardines come from Scotland and Morocco. So in this leg of the Global Spotlight Series, we’re taking you behind the scenes and below the surface to meet Crown Prince pilchard sardines caught fresh off the Moroccan coast.
Fine Fish in the Sea
Sardines are salt water fish in the family of “Clupeidae” which are closely related to herrings. The specific type that we catch in Morocco is known as the pilchard sardine (or if you’re a scientist, Sardina pilchardus walbaum). When they first hatch, pilchard sardines are less than a quarter of an inch in length. At their most mature they’re just under eight inches.
We harvest the pilchard sardines in the cold Atlantic waters of Morocco mainly in the summer/fall months when they’re at their healthiest (and tastiest!) because they’ve been saving up energy for the next mating season. We time our pilchard harvest so that our sardines have a delicate flavor and slightly firm texture.
Our sardines are caught in nets specifically designed for this species. When the nets are full, the fish are stored in refrigerated seawater until the fishing boats reach the shore. Once on shore, the fish are transferred to sanitized containers of refrigerated brine and carried in refrigerated trucks to our packing facilities. There, they are immediately processed which keeps them exceptionally fresh.
Fine Fish in the Can!
The pilchard sardines are carefully processed—mostly by hand but using state of the art equipment, tools and methods—into several sardine varieties found in the Crown Prince line.
You can click on each product type for complete ingredients and nutrition information.
- Skinless & Boneless Sardines:All kosher and available in pure olive oil or soy bean oil. The flavor and texture of our skinless, boneless pilchard sardines makes them one of our most popular products. Great for use in sandwiches, salads and casseroles, or plain as a snack.
- Flavored Sardines: Available in pure oil or water, or packed with quality ingredients that impart fantastic flavor to the fish. Flavors include Green Chilies, Mustard, Tomato Sauce and Louisiana Hot Sauce. These various flavors lend themselves to a variety of uses in the kitchen!
- Fun-shaped Cans: This isn’t an official category, but bear with us for the sake of a tidy list. Crown Prince sardines are also available in the Tall 15-ounce can (packed in pure water) and in the Classic oval can (packed in either Tomato Sauce or Hot Tomato Sauce).
- Fish Steaks: No mystery meat here! Our fish stakes are fresh-caught Moroccan sardines, prepared using simple, natural ingredients. They come lightly smoked and packed in Green Chilies, Louisiana Hot Sauce or Mustard.
Crown Prince canned sardines, inspected on site by Crown Prince President Dustan Hoffman (photos by Dustan Hoffman)
Sound tasty? Get cooking! And stay tuned for our next post in the series, where we profile none other than the Moroccan anchovy!
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Incorporating Seafood into Your Diet, Part 2
Okay. So you’ve decided to embark on the journey of incorporating seafood into your diet. Congratulations! There are hundreds of delicious recipes out there, but we’re going to give you a few solid starting points and the tools to explore at your own pace.
Start at the Beginning: Tuna Salad (And Beyond!)
Tuna salad is probably the most common and beloved of quick-and-easy seafood recipes. Not only is it a classic, but it can be tweaked and altered however your imagination sees fit! Your family probably has a classic recipe they swear by, or for a fresh twist you can try our Curried Cashew, Apple and Tuna Salad recipe.
You can also mix tuna into a pasta salad to create a more complex flavor and texture while adding protein. Our recipes for flavorful Tuna Pasta Salad and Grape, Walnut and Tuna Tortellini Salad were built from the ground-up with tuna in mind.
Tuna Pasta Salad
In addition to tuna salads and pasta salads, canned seafood lends itself beautifully to what we’ll call, for lack of a better term, “salad salad.” You know, with vegetables! We’ve come up with almost a dozen such recipes, from Creamy Caesar Tuna Salad to Smoked Salmon, Asparagus & Avocado Salad. Yum!
Heartier Fare
Seafood isn’t just for salads, sandwiches and appetizers. Canned clams, salmon, crab and tuna certainly have what it takes to play a more central role in your meal.
Spring Salmon Soup
Take soup. Why not start by trying something simple and classic like Cheesy Clam Chowder? Then branch out: try our light and veggie-laden Spring Salmon Soup in the spring and our hearty, flavorful Tuna, Pepper and Potato Soup in the fall?
Four-Cheese Seafood Lasagna
Finally, the main event: the main dish. We have so many beloved recipes in this category that it’s hard to tell where to start! If you’re a seafood beginner, pasta is a ‘safe’ place to start, such as our tasty Lemon Linguine with Salmon, easy-to-make Tuna Alfredo Pasta and delicious Four-Cheese Seafood Lasagna.
Finding Canned Seafood Recipes
We’ve linked you to more than ten recipes here, but there is so much else out there, from casseroles and puff pies to quiches and tortillas. And we didn’t even include any appetizers!
If you want to search for seafood recipes that we’ve tried and tasted ourselves, check out our Seafood Recipes page, shown above. As you can see, you can search for recipes by fish or by dish type. And once you try one, let us know what you think via any of the get-in-touch tools listed below. Bon appétit!
If you like what you’re reading on the Crown Prince Seafood blog, please come back often. You can also subscribe to our RSS feed, follow us on Facebook or Twitter, or contact us directly. We look forward to hearing from you.
Crown Prince Seafood Blog 