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Scottish

Foremost Seafood: The Freshest Fish in Dayton

July 20, 2013 By Dayton937 4 Comments

Owner Tom Patterson with a fresh fish order

Hey seafood lovers, Food Adventures with The Big Ragu & Crew is about to change your world.  There is a little known secret that has been in the Miami Valley for 30 years.  It is called Foremost Seafood, and it’s located at Woodman Center Drive in Kettering.   It is a seafood distributor, that has a retail store open to the public.  What’s the big deal?   Foremost gets daily shipments (not Sundays) of fresh caught seafood from Boston, Virgina, Florida and Alaskan suppliers.  This allows Daytonians access to an incredible variety of nautical fare and ensures the freshest seafood.  This is the type of access that is usually only found in mega cities.

It started with owner Tom Patterson, who in 1983 was typically listening to music like David Bowie in the basement of his parents home.  From that house he sold his first shipment,  fifty pounds of shrimp to the meat manager at Dorothy Lane Market, Helga.  He still provides seafood to Dorothy Lane Market to this day.  Over the years he has quietly built and empire and runs the buying for the business.  This is important because he is an expert.  Tom has a degree in marine biology from South Florida University.  He worked on shrimp farms in Ecuador in the late 1970’s.  During this time he also was setting trends in Galveston, TX by helping develop new shrimp farming technology.  His knowledge is Dayton’s gain, as this hometown boy is now a successful businessman, bringing quality eats to the Foremost faithful.  And they are faithful, most of his business is from customers that have been visiting the retail store for over a decade.  Today, deliveries from Boston and Virginia arrive by truck the next day, while seafood from Alaska and Florida are flown in specially to Dayton airport.

***HERE’S THE SKINNY:

Live Softshell Crabs are available in season, at Foremost Seafood

— Foremost Seafood is NOT a restaurant, it is a storefront to buy fresh seafood.  Think of it as a mini seafood market.

— Foremost provides seafood for most of the upscale, locally owned restaurants in Dayton.

— The fish they sell were caught on ‘day boats’ (only 1 or 2 days at sea).  Translation: these are the freshest fish available and were not sitting in a ship’s cooler for two weeks.  Only the highest quality is the rule at Foremost Seafood.

— The fresh fish is not displayed, it is kept whole and sliced only at the time of the order.  The reasoning is to keep air and light from deteriorating the meat of the fish. “Be loyal to the fish” is their mantra.  You order from a price list of fresh fish, they trim the fish and bring your order out for the ‘ok’ before they wrap it.

— Locally owed since 1983 by Tom Patterson and his wife Pam.  Another true mom and pop establishment.

Fresh Carolina Shrimp – Never frozen

— Experts handle the fish once it arrives in Dayton.  People like Chef Tony Coletta who worked at Garstkas and Chef Nate Young currently at the Oakwood Club

— Foremost offers over 300 varieties of fresh and frozen seafood specialties.

— Hours are a little tricky: Tuesdays – Fridays 9am -6pm, Saturday and Monday 9am-noon, Closed Sundays

 

***MUST EATS:

Fresh Carolina Shrimp:  Caught just a couple of days ago, these huge shrimp run about $14.99/lb and have never been frozen, which in Ohio is practically unheard of.   Taste the freshness without having to travel to North or South Carolina.  These shrimp are usually the 21-25 count per pound variety, and are absolutely incredible.

Scottish Salmon: Foremost usually offers 4 types of fresh Salmon, but The Big Ragu & Crew recommend the Scottish Salmon for some killer grilling this summer !!

Chef Tony Coletta & the Big Ragu holding a fresh, Wahoo fish that was recently caught in Hawaii

Cherrystone Clams:  Yes, they are alive.  You can shuck them and eat ’em raw, but our favorite is to steam them then dip them in butter.  Either way, be prepared for a fresh taste of the ocean!

Sushi Grade Tuna:  This tuna is super-high quality and can be sliced and eaten raw.  If sushi isn’t your style, consider coating the tuna with red pepper, sesame seeds or any spicy rub.  Then pan-sear it on all sides (even the edges).  We tried it both raw and cooked and loved it all.   Check out our photo album below where we cooked lots of Foremost items and holla’ at your foodie boys.

 

Fresh Tilapia:  You can still see the knife marks on the filets where it was carved.  Talk about fresh!  This mild fish is a favorite, even for the pickiest eaters.  Try it baked for 20 minutes at 350degrees.  Use your own spices, Don’t ask us, we aren’t chef’s we are just two guys that love to eat !  Check out their table of free recipe cards.

Soft-Shell Crabs: This delicacy is for serious eaters!  They are alive.  You can’t get any fresher than that.  The most popular way to cook these are breaded and pan seared.  They are also used in local sushi houses stuffed into ‘spider rolls.’  Softshell crabs are consumed entirely.  That’s right, eat the whole thing, shell and all.  Only for true Food Adventurers, and The Big Ragu, Chef House, and Hungry Jax  say they are delicious ! 

Crab Dip:  This slightly spicy dip is so addicting, you will have to lock the refrigerator.  Get some wheat thins or melba toasts and go to town on this stuff.  Made from a mixture of pseudo-crab sticks and cream cheese, it is perfect party snacking.  Food Adventures will not be held responsible for brawls over the last scoop.

What are you lookin at? Fresh Red Snapper

A couple of side notes:  With the demand for fresh seafood, (over half of it coming from Boston),  once in a while they run out of items.  It is the nature of fresh offerings.   But there are so many other choices like Blue crab from Virgina, Snow Crab legs, live oysters, the list goes on an on.  Fresh fish that we have been buying for years include Red Snapper, Grouper, Wahoo, Bronzini and Halibut.  Also, special orders such as live lobsters need to be pre-ordered.   They even offer do it yourself fish frys where pricing is based on pounds of fish purchased.

For years, The Big Ragu, Chef House and Hungry Jax have been hitting up this place for our party food needs, cookouts, or just a craving for some fish at home.  It is truly one of our favorites.  Foremost Seafood’s philosophy is simple, freshness and being loyal to the integrity of fish in regards to handling.  Owner Tom buys the best and sells the best.

Now you know about yet another Dayton gem.   Our city is lucky to have access to this fresh food.  Don’t forget to visit the free recipe table. Whether you want to eat healthy, or just love fish, get yourself into Foremost Seafood and see for yourself.  There is nothing fishy here.

Check out our stunning photo album below and “like” Food Adventures on Facebook HERE.  Come on, don’t be shellfish….

[flagallery gid=48]

Filed Under: Dayton Dining, Food Adventures, The Featured Articles Tagged With: Ahi, alaska, alaskan, Big Ragu, blue crab, boston, Bronzini, carolina, chef, cherrystone, clams, cookout, crab dip, crabs, Dayton, fish, florida, Food Adventures, Foremost Seafood, fresh, frozen seafood, grill, Grouper, Halibut, healthy, Kettering, lobster, mussels, nate young, oysters, pam, red snapper, salmon, Scallops, scotland, Scottish, seafood, shell, shellfish, shrimp, Snow Crab, soft, soft-shell, sushi, tom patterson, tony coletta, tuna, Virgina, virginia, wahoo, woodman

Dayton Celtic Festival 2010 With Gaelic Storm

July 27, 2010 By J.T. Ryder 1 Comment

A First Class Party In Third Class

Gaelic Storm happens to be one of the more notable acts currently on the Gaelic/Celtic scene. From an inauspicious beginning of playing a small pub in Santa Monica, CA, to (within a year of their inception) appearing in one of the most popularly successful movies of all time (Titanic), Gaelic Storm has led a charmed life indeed. They appeared in Titanic in one of the most memorably pivotal scenes in the movie, playing John Ryan’s Polka for an Irish party in third class. From their, they were catapulted onto the scene, taking on a grueling tour schedule that has not relented in all the ensuing years.

One of the things that makes Gaelic Storm so accessible is the perfect blend and balance of traditional Irish and Scottish songs and melodies mixed with various influences from around the world and enlivened with an edge of rock and roll. The energy that flows from the stage when Gaelic Storm performs is very much real and the audience feeds right back into that energy, making it consummately genuine.

I was able to interview Steve Twigger, guitarist and part of the lead vocals for the band, as he took a brief respite from the road. What follows is the unexpurgated transcripts of that interview.

J.T.: How are you doing today?
Steve: Good, good.

J.T.: Where are you at in the world?
Steve: Uh, down in Austin.

J.T.: Well, I guess the first thing, before I forget to ask…I just now, literally ten minutes ago, got a copy of Cabbage, so I haven’t been able to give it a listen yet…is that going to be for sale at the Dayton Celtic Festival?
Steve: I think it is, yes. I think it is officially for release on the third and, if I’m not mistaken, we’re kind of sneaking it out there early for Dayton. I might want to confirm that. I’m not 100% sure.

J.T.: I can’t remember what year it was, but it was a similar circumstance and you guys brought and sold copies before the official release date.
Steve: Yeah, and that, as I recall, is sort of what we are doing this time, but I want to make sure.

(Editor’s Note: The new CD will be available at the festival!)

J.T.: Now, how is the album being receive critique-wise?
Steve: Well, it’s the early days yet. There’s a few reviews coming in, but people seem to be taking to it. There’s a mention of it being a little different than what we have done in the past, but I tend to think that it’s a lot of the Gaelic Storm that people are used to done with a lot more energy, if that’s possible. I think that we have taken off in a couple of different paths that might be interesting to people.

J.T.: There’s seems that there would always be a risk in changing or experimenting with new sounds. Did that cross your mind when you embarked on this?
Steve: Oh yes! You know, the music is sort of a vehicle for us to enjoy ourselves and for the night to be enjoyable for everybody. That is kind of how we set off playing. We had no ax to grind or soapbox to stand on. We just honestly and purely wanted to enjoy ourselves and so for us, as I said, the music is that vehicle to achieve that. We have nothing to prove and no artistic bones to grind here. But, as you go along, you realize that sometimes you are moving over familiar ground and you start wandering towards other influences. I think there are more than a few influences in this CD, musical genres that we’re all kind of interested in.

J.T.: Well, I had recently interviewed Scythian and when I read their bio, it touted them as having a Ukrainian/Celtic sound and I thought, ‘That sounds…horrific.’
Steve: (Laughing)

J.T.: Well, I listened to it and the back beat and the Gypsy vibe lent itself well to the Celtic music. Do you guys, when you’re at some of these open folk festivals, do you find yourself listening to other forms of World music, are you influenced by these other genres?
Steve: Yeah, in fact, we were just in Spain. We played up in Galacia, up in the northwest of Spain, at a huge festival up there with like 30,000 people. Of course, there they had some of the usual suspects from Ireland and England, but of course the local Gaelic and Celtic music there is huge. They love the (uilleann) pipes, but it is a very different sound than what we are used to and especially to what Americans term to be Celtic music. There is almost a Middle Eastern influence throughout Galacian music. On tour, we’ll pass through France and listen to the music of Brittany, the Breton music. So, all in all, even within the subsection of Gaelic music, there are different sounds. You don’t have to step out of the genre to hear completely different sounds.

J.T.: Well, and I think that’s what a lot of people whom I term ‘The Purists’…I think it’s hard to explain to them that even when you are speaking about ‘traditional’ Celtic music, there are so many other influences in it, even back then, so to point at something and say, ‘This is Celtic music’ seems kind of difficult.
Steve: Yeah, I agree with you 100% on that and I think that people have picked one particular aspect of it and decided to cling to that as if it were the rarest of antiquities. Well, fine, put on a shelf, put it in a frame and keep it there, and meanwhile, the music just keeps on moving and changing.

J.T.: Exactly. Now, you guys have played Dayton…I can’t even count the number of times that you have been here. Do you have any special memories of Dayton?
Steve: Well, Dayton has always been family to us. We met Bill Russell, who runs the festival, many, many years ago. I remember his daughters were dancing out in the crowd and we brought them up on stage. They were young back then and they were Irish dancing and so we brought them up on stage. Then, they showed up at another theater that we played at somewhere in Ohio and we put them up on stage and then afterward, in the lobby, we met their parents and became friends with them and saw them at subsequent events. Through the relationship we had with them, they built up kind of a comfort to progress into promoting shows, so we really feel like we’ve been hand in hand with them through the process. You know, we were there at the very first Celtic Festival in Dayton and here we are again, however many years later. So, it definitely has a family feel in Dayton. We always try to make the music completely accessible and seamless with the audience and I really think that it’s come to fruition there in Dayton. That’s the way it should be! It’s not just about us going up on stage. We’ve made friends and those friends have gone on to create events that we play at, and that’s the heart of folk music right there.

J.T.: That’s the way it’s supposed to be.
Steve: Yeah! Yep.

J.T.: Well, you were saying earlier about the different influences before and I think that it would work the opposite way where people that think that Celtic music is a certain type of music and that they don’t want anything to do with it will hear your take on it and be drawn in and maybe explore other facets of the genre.
Steve: Yeah, well, you know, we’ve certainly done our part. We’re on the road two-hundred days a year for the last fourteen or fifteen years and as we’ve gone along, we’ve tried to bridge a few gaps, I guess, and without stepping on toes. You know, the purists, the sort of elder statesmen of the Celtic world, they certainly looked down their nose at us when we first started. Over the course of time, we’ve become friends with them and they have, of course, realized that there is plenty of room for all kinds of adaptations and variations.

J.T.: Well, I want to thank you for taking the time to talk with me. Is there anything that you wanted out there that I haven’t asked?
Steve: Um, just ask people to go to our website and get a hold of us. Of course, we have a free download on the page if they don’t want to jump in and buy the CD, there’s a free download, so they can start to enjoy it for free.

J.T.: Well, and definitely to see you all live.
Steve: Well, you know, it really is fulfilling for us to see reviews that the first words are, ‘You have to see them live!’ Whatever goes down on that CD is fine, but we really put ourselves completely into our performances.

J.T.: And a lot of energy. Well, I want to thank you again for talking with me and I hope to meet up with you during the Celtic Festival.
Steve: Fantastic J.T. I hope you really enjoy the CD there.

Filed Under: Arts & Entertainment, The Featured Articles Tagged With: Bill Russell, Cabbage, Celtic, Dayton Celtic Festival, Gaelic, Gaelic Storm, Jessie Burns, Patrick Murphy, Peter Purvis, Ryan Lacey, Scottish, Steve Twigger, United Irish of Dayton

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