Today, Verlasso, the world's first provider of harmoniously raised salmon, continues its business expansion by announcing its availability in premium restaurants, including New York's Imperial No. 9 and The Green Room in Wilmington, Delaware.
In addition, Verlasso will be branded on the new menus.
This announcement follows closely on the heels of Verlasso launching its direct to consumer sales via FreshDirect in New York City and through Zupan's Markets in Portland, Oregon.
Salmon is a popular dish with restaurant customers, and many chefs have been looking for more sustainable options for their menus.
The new harmonious approach to salmon farming by Verlasso brings one of the healthiest and most delicious choices to the marketplace, providing a high quality and sustainable salmon that balances the needs for nutrition and the needs of the environment.
Verlasso salmon is low in fat and high in protein and Omega-3s, and is an ideal option for premium restaurants that insist on offering their customers the best tasting and healthiest fish available.
Chef Yousef Ghalaini, the new executive chef at Imperial No. 9, is the first chef/restaurant in New York City to include Verlasso salmon on the menu.
He has created two signature dishes: Verlasso salmon and tuna tartare with avocado mousse and baked nori, and horseradish-crusted Verlasso salmon with roasted Brussels sprouts, celery root puree and smoked bacon.
"We started using Verlasso salmon last week on Imperial No. 9's new menu and immediately received great feedback,” says Chef Ghalaini. “Our customers loved the more mild taste and remarked how it never tasted fishy. The texture is silky and easy on the tongue
“The best part is that Verlasso actually takes the time to visit the restaurant to teach our staff first-hand about their harmoniously-raised farming practices and flavor, so we can share it directly with our customers."
The most significant innovation for Verlasso is its use of 75 percent fewer feeder fish to produce healthy salmon rich in Omega-3s. In traditional salmon farms, salmon get their Omega-3s from fish oils provided by wild-caught feeder fish, which puts a significant strain on our oceans.
Typically it takes four or more pounds of feeder fish to raise one pound of salmon–what's known as the "fish in, fish out" ratio. Verlasso drops the "fish in" number from four to one.
The Green Room in Wilmington, Delaware, part of the Hotel du Pont and a 26-time Four-Diamond AAA Award winner, also is one of the first restaurants offering Verlasso on the menu.
As an addition to his menu, executive chef Keith Miller created pan-seared Verlasso salmon with Okinawa sweet potato silk, heirloom cauliflower, black garlic puree, and caviar garni.
"For the last two years, the Green Room has taken great strides toward offering more sustainable and properly raised food products,” Miller says. “The fact that Verlasso salmon are raised in the cold, clean waters of Southern Patagonia away from industrial development, and they swim freely in spacious pens, offers diners a healthier, lean, and meaty texture."
Miller explained that it's an added bonus that Verlasso reduces the impact on the local eco-system.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.