March Into Spring

March brings a shift in the seafood calendar that every kitchen feels. St. Patrick's Day, Lent, and the first warm days of spring all land in the same four weeks — and each one reshapes what comes off the truck. This month's issue covers the species worth leading with, a recipe for the week, one of our longest-tenured team members, and a seasonal delicacy most diners have never had the chance to try.

Oysters to look out for

Our Oyster of the Week is Lucky Limes, sourced from New London Bay on Prince Edward Island. The shells carry a distinctive green tint from the algae-rich waters they're harvested in — a perfect visual for the upcoming St. Patrick's Day service. Averaging 3 to 3½ inches, they're ready to shuck and plate with a salty, clean finish and a superior shell shape.

A second pick for March: Irish Points, harvested in Rustico, PEI. Same green-tinted shell depending on the time of year, but a different profile — sweet, briny, and a touch smaller at 2½ to 3 inches. Both oysters are landing on our trucks this month while supply holds.

40 days of fish

Lent is the busiest stretch of our year, and by a wide margin. For forty days, Catholic observance drives a predictable — and large — surge in seafood demand. Fish Friday's become every kitchen's highest-volume service of the week, and the pressure to land consistent product lands on us.

We plan for it months in advance. That means standing orders of Lenten-ready pollock, steady cod and haddock inventory, and room on the truck for the specialty features your menu might lean on. Talk to your rep about standing substitutions so a short-supply species on a Thursday doesn't derail a Friday lunch.

St. Patrick's Day features

Irish Salmon is the signature plate for March. It's raised without hormones or antibiotics, carries a lower fat content in the flesh, and cooks with a noticeable buttery finish. The mild flavor opens the door to a wide range of preparations — cured, grilled, seared, or gently baked.

If salmon isn't on your menu this week, Cod is the Irish classic. In Ireland, cod is the traditional center of the plate, served with potatoes and a side of greens. Our cod is freshly caught and expertly prepared — ready for batter or a light herb finish.

Recipe: Classic Fish & Chips

If you're cooking at home this month, this is the one to run. Simple, forgiving, and a reliable way to use up a good cod fillet.

Ingredients

• 4 large potatoes, peeled and cut into thick chips
• 4 cod fillets
• 1 cup of flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup of cold water
• Vegetable oil, for frying
• Lemon wedges, for serving
• Salt and pepper, to taste

Instructions

1. Preheat the fryer of choice to 375°F.
2. Rinse the chips in cold water to remove excess starch, then pat them dry with a paper towel.
3. Heat the oil in a deep frying pan or a deep-fat fryer to 375°F. Carefully add the chips to the hot oil and fry for 6–7 minutes until they're golden brown and crispy. Drain them on a paper towel and season with salt and pepper.
4. In a large bowl, mix together the flour, baking powder, and salt. Gradually whisk in the cold water to create a smooth batter.
5. Dip each cod fillet into the batter, making sure it's fully coated.
6. Carefully place the battered fish into the hot oil and fry for 5–6 minutes until it's golden brown and cooked through. Drain on a paper towel.
7. Transfer the fish and chips to a baking tray and place in the oven for 5 minutes to keep them warm.
8. Serve with lemon wedges, salt, and vinegar.

Employee of the Month: Teneman Sanogo

Teneman Sanogo is our Loading Manager and has been with ProFish for over 23 years. He's a team player and takes real pleasure in being part of this crew. On his free time, you'll find him watching soccer. Nobody moves a loading dock like Teneman — the calm command, the attention to temperature logs, the quiet way he catches a mis-routed pallet before it leaves the bay.

“He is a team player and he takes pleasure in being part of such a supportive and dynamic group.”

Shad Roe — A seasonal delicacy

Shad roe is one of the most fleeting items on our list. Available only for a narrow window each March, it's the roe of the American Shad — and while technically it's fish eggs, it bears no resemblance to caviar. It's a firm, meat-like texture that takes on the flavor of whatever you cook it with. A classic preparation: bacon, butter, and a squeeze of lemon. That's it. That's the dish.

Check with your sales representative on availability — shad roe moves fast and we can't hold it.