Patriot Seafoods & PatriotLobster.Com

Local North Shore Food Workshop

2012-01-26T18:59:00.000-05:00

Hey All,

I didn’t get a chance to talk today, but I wanted to introduce myself. I come from a fourth generation fishing family in Marblehead and grew up fishing with my father and brothers from the local waters to 200 miles South East over the Canyons off of Cape Cod. I own and operate Patriot Seafoods, “Fresh, Wild & Local Live Lobsters and Seafood”, in Salem and employ 8-10 workers who live locally. We are a lobster & fish dealer who purchase direct from local fishing vessels in Salem, Marblehead, Swampscott, Lynn and Beverly. We deliver fresh seafood, live lobsters and frozen seafood items to local restaurants, markets, hotels and other facilities in the North Shore and Boston area. We wholesale live lobsters across the country from Chicago, L.A., Texas, Florida, NY and Philadelphia. Our retail store is located online to supply customers across the continental United States with our local lobsters and fresh seafood.

For sustainability, we have seen the increase demand on the wild and local caught fish. We offload 400,000 lbs of dogfish a year from local day boats in Marblehead. The dogfish quota this coming year is going to 20M lbs and will be harvested in three months from New Bedford to Portland. Dogfish feed on juvenile fish and soft shell lobsters devouring everything in their way. They are like locusts. I have heard that if they fish for dogfish for ten years without regulations every day, that it would not even put a dent in the bio mass. Patriot Seafoods delivers 99% of this species to Gloucester to be processed, frozen and shipped to Europe. A great item to help the trade deficit, but because of its name and lack of publicity, not too many people will even try it. I wanted to let everyone know that is going to change. Last Summer, Chef Barry Endelman, 5 Corner’s Kitchen, and I took out Andrew Zimmern and the television crew from “Bizarre Foods” on the Travel Channel long lining for “Cape Shark” aka dogfish. They did an Episode on bizarre foods from Boston and picked 5 Corners because Chef Barry was the only restaurant in the area had many underutilized fish, especially dogfish, skate, bluefish and mackerel on the menu. So, we took them out fishing and brought the catch to Tucker’s Wharf in Marblehead. Chef Barry cleaned the cape shark, sautéed it in brown butter and served it over a white bean salad dockside. We brought “Pinchy” our 25lb lobster friend with us for a photo op and the producers said, “It was the best fishing show they have done and Andrew keeps talking about it.” So, please check it out on the Travel Channel, February 13 @ 9pm.

I thought today’s workshop was very good and l loved the participation of the audience. Sounded like it could have gone on a lot longer. Most of the talk was about farming produce and fruit, which I love and many of it compliments seafood. I also I wanted to express the importance of the local fisherman (ocean harvesters), who with the current regulations are suffering. As I mentioned before, most of the products from the boats, we have to wholesale across the country or export. I would love the opportunity to work with this movement to keep those products locally. Lobsters are still considered a luxury item or for special events. But the price has not changed that much either, just like the line cook. People will not pay that much unless it’s a good deal and the big super markets always use them as a lost leaders in the Summer time because of big supply and softer shells. Most of the lobsters in the super markets are from Maine. They catch 20 times the volume we do, have a 15-20% lower price and have a lower cost of living. We are in a global market and in order to move the product before more come in or they spoil, we have to compete. It would also be great to have a CSF for our local fishermen as well. This area used to be a huge trade port for Cod, fishing is in many of the residents who live here.

My other interest I noticed was the need of the local farms having their products distributed to the local restaurants, some of them I already service. I have been delivering to restaurants for 20 years and I am willing to come up with a plan for those products to be delivered. I have contacted a customer/associate, J&J Trading, who has over 25 years of customer service experience and a new diesel refrigerated van that has a great low carbon footprint. He is willing to work with me to help procure anyone interested in that service. Feel free to contact me if you have any questions or requests. I made the address list open for everyone to reply. Thanks for your time and have a great weekend.

Best regards,

Chris Porter

President/Owner

Patriot Seafoods

The Travel Channel's Andrew Zimmern of Bizarre Foods Is In the Boston Area This Week | Boston Restaurant Talk

2012-01-24T17:50:00.000-05:00

The Travel Channel's Andrew Zimmern of Bizarre Foods Is In the Boston Area This Week | Boston Restaurant Talk

Bizarre Foods Update

2012-01-20T09:52:00.000-05:00

Patriot News Alert:

Look for Chris Porter from Patriot Seafoods & PatriotLobster.com to be featured on the Travel Channels hit series "Bizarre Foods" with Andrew Zimmern on a show about Boston! The show will air February 13, 2012 on the Travel Channel.

See Andrew Zimmern & Chris Porter and some of our fisherman from our local fishing fleet as they teach Andrew how to fish with Boston fishermen. Watch as they cook the catch at the dock with Chef Barry from 5 Corners Kitchen in Marblehead. The show will air February 13, 2012 on the Travel Channel.

"Patriot Seafoods President" Chris Porter Goes Fishing With Andrew Zimmern of "Bizarre Foods"

2011-09-13T16:00:00.001-04:00

Andrew Zimmern & Chris Porter outside of Marblehead Harbor

fishing & filming for a new episode of Bizarre Foods to air 2012.

Patriot Seafood gives Andrew a 25lb lobster nicknames "Pinchy"

Barry from 5 Corners Kitchen & Chris form Patriot Seafoods

eat in front of the camera during the shoot with Andrew.

Andrew talks on camera about eating under utilized fish species

with Chad Osborne, one of Patriot Seafoods fisherman.

Still hooked: Hearty souls battle elements, regulations to keep Marblehead fishing tradition alive - Marblehead, MA - Marblehead Reporter

2011-01-05T18:30:00.000-05:00

Still hooked: Hearty souls battle elements, regulations to keep Marblehead fishing tradition alive - Marblehead, MA - Marblehead Reporter

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2010-11-29T11:22:00.001-05:00

Save 15% Today Only!
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Facebook

2010-03-31T10:36:00.000-04:00

Facebook: "Chris Porter PatriotLobster.Com Group (866) 4-LOBSTA: Patriot Lobster fish pic of the day.PatriotLobster.Com Group (866) 4-LOBSTA Photos
17 minutes ago · Comment ·LikeUnlike · Share"

Patriot Lobster & Seafood: Seafood Pic Of The Day...What Am I?

2010-03-31T09:58:00.000-04:00

Patriot Lobster & Seafood: Seafood Pic Of The Day...What Am I?

Seafood Pic Of The Day...What Am I?

2010-03-31T09:57:00.001-04:00

http://www.patriotlobster.com fish pic of the day. I am a fully over stocked sustainable species that could help our national debt if allowed to be caught. At the current levels, the scientists estimated that if every vessels landed 10,000 lbs of me a day for 10 years, they still wouldn't put a dent in my bio mass. I eat everything in sight and am going to be harvested during the wrong season to get the lowest price of the year. My quota is being restricted and every striped bass fisherman is sick of catching me. The latest saying, "the ocean is so full of them, that you can literally walk across the water over them."

By:Chris Porter

Seafood Of The Day Quiz

2010-03-25T11:01:00.000-04:00

Here is the seafood of the day....don't say flounder...what is the name?

Facebook

2010-03-24T10:15:00.001-04:00

"Chris Porter Have you hugged a fisherman today?Fish

17 minutes ago via Facebook for iPhone · Comment ·LikeUnlike · Share

Chris Porter I met Chef Cottle at the Boston Seafood Show last week. He gave a presentation on seafood sustainability. He said he should of won HK6.
15 minutes ago"

Boston Seafood Show 2010

2010-03-11T13:33:00.002-05:00

The annual Boston International Seafood Show starts this sunday March 14, 2010. We look forward to new and exciting product from the dealers around the world, networking with new and old customers and vendors.

Facebook | PatriotLobster.Com Group (866) 4-LOBSTA

2010-03-11T09:45:00.000-05:00

Facebook PatriotLobster.Com Group (866) 4-LOBSTA

Bringing the North End to the North Shore

2010-03-10T09:40:00.000-05:00

Bringing the North End to the North Shore

Salem’s Lobster Shanty Is More Than Meets the Eye

2010-03-04T16:17:00.001-05:00

Salem’s Lobster Shanty Is More Than Meets the Eye

Old Salts, Fresh Drinks, and Good Deals

2010-03-04T16:17:00.000-05:00

Old Salts, Fresh Drinks, and Good Deals

The Lyceum: A New Twist in Old Salem

2010-03-04T16:09:00.000-05:00

The Lyceum: A New Twist in Old Salem

North Shore Dish

2010-03-04T15:24:00.000-05:00

North Shore Dish

Chris Porter Supplies Mary Esposito with native fresh seafood for Ciao Italia T.V. Show

2010-02-09T11:22:00.004-05:00

Lower Lobster Prices

2008-10-21T17:16:00.003-04:00

PatriotLobster.Com announces new lower lobster prices and new 30 Count Patriot Buffet/Tailgate packs in Chix and Quarters!

Chef Christopher Janian

2008-03-26T11:18:00.002-04:00

Chef Christopher Janian is now the Executive Chef at the Eastern Yacht Club in Marblehead. Chef Denise Graffeo has retired and turned over her hat to Chef Christopher Janian. We wish Chef Denise a wonderful retirement, and Chef Chris a bright future.

Epicurean Club of Boston

2007-11-19T17:07:00.006-05:00

Tuesday, November 6, 2007
113th Annual President's Ball
Epicurean Club of Boston
Monday November 5th, 2007

The Epicurean Club of Boston held it's 113th Annual President's Ball on Monday November 5th 2007. The President of the Epicurean Club, Chef Denise Graffeo is the Executive Chef at the Eastern Yacht Club of Marblehead, Mass. Chef Denise graciously invited Chris and Sandie from Patriot Lobster & Seafood to attend the Ball as her guests.

The evening began with a reception in the front great room where they had a stationary display of hor doeuvres such as oysters on the half shell, littleneck clams, oyster rockefeller, clams casino and jumbo shrimp cocktail. An assortment of cheese, bruscetta, breads, and fruits were also delightful treats.

Butlers passed hors d'oeurves of baby lamb chops, potato pancakes with tuna tartar and a little touch of wasabi and sour cream, crab stuffed mushrooms, and many other wonderful delights.

Awards were given out prior to dinner being served. Chef Denise awarded the Educational Award to Christopher Janian. Christopher received an Educational Cooking Trip to Italy.

In the function room the soup course was served, a delectable butternut - lobster bisque with pan seared diver scallops, lobster Claw and five spice cream.

The salad course was an assortment of lettuces lightly tossed in a pumpkin seed vinaigrette with spiced pecans and warm forest mushrooms. A New England goat cheese pithivier was served on the side.

The intermezzo was a refreshing apple jack cider sorbet, just enough to cleanse your palate. (Sandie's favorite of the evening)

The entree was a herb roasted tenderloin of beef with domestic northwestern chanterelles, braised red swiss chard, roasted baby beets, root vegetable, and a duchess potato.

Dessert was a warm maple-apple tart tatin, with pumpkin ice cream a la mode with a cup of hot coffee.

All courses were served with various wines, a gift from the Cafe Escadrille to the Epicurean Club of Boston.

The best part of the evening was meeting the wonderful Chefs and vendors from across New England. They truly made the evening special.

It was a state of the art dining experience, and we will remember it for many months to come.

We can't wait till next year!

"Wither The Fish Market" Boston Globe

2007-11-17T11:47:00.001-05:00

http://www.boston.com/news/local/articles/2007/11/15/whither_the_fish_market/

Information

2007-10-28T13:20:00.000-04:00

Please feel free to ask any question about the Northeast lobster and fishing industry and we will be glad to reply.