M.F. Foley Fish Company Catches Marriott's Top Diverse Supplier Award

Tips for Choosing Sustainable Fish; Laura's Favorite Recipe Featured

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Apr 27, 2010, 10:08 ET

BETHESDA, Md., April 27 /PRNewswire/ -- M.F. Foley Fish Company is "a great catch" according to Marriott International's Boston-area hotels who nominated the local fish supplier for the company's Diverse Supplier of the Year award. The 104-year old, fourth-generation, family-owned business with processing facilities in Boston and New Bedford, Mass., was recognized for exceptional customer service, competitive pricing, and product quality.

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Owners Laura Foley Ramsden and husband Peter are continuing a century-old legacy for quality, all natural fish that began with Laura's great grandfather, M.F. Foley, who launched the company in 1906. Foley Fish is extremely committed to sustainable seafood, participating in fishery management since the early 1990s. They are the only fish processor to serve on both the National Marine Fisheries Northeast Groundfish Advisory Panel and Highly Migratory Species Panel. Many organizations espouse a commitment to the ocean -- Foley Fish actively participates in managing our oceans for future generations.

"We are committed to providing customers with the freshest, most flavorful fish," said Laura Ramsden. "Even in times of tight supply, we would rather buyers walk away from a harvest of mediocre fish than risk providing customers with anything less than top notch, differentiable seafood. Consistency is a hallmark of the Foley credo." It's also the reason why M.F. Foley Fish Company is highly regarded among Marriott-branded hotels, the lodging industry and customers.

"Foley Fish Company is exemplary of the suppliers we want to do business with," said Bill Hartwig, vice president, global supplier relations and international procurement, Marriott International, Inc. "The quality of their products combined with their attention to detail truly reflects what it means to be an ideal business partner."

Training and education are also an important mission that began when Laura's father, Mike Foley, established the Foley School of Fish, accredited by the American Culinary Federation Educational Institute. The three-day seminar gives Foley customers a behind-the-scenes look at the fish industry from hook to skillet. Customers attend fish auctions, visit fishing vessels, tour Foley's processing plants, participate in comparative taste tests and attend classroom sessions on seafood fundamentals from sustainability to seasonality and perishability.

When asked about choosing the best sustainable fish, Laura offered these tips:

Beware Fish Lists - Ask questions. Beware "fish lists" giving lists of "good and bad" fish. These lists are often outdated and paint a broad brush over the ocean instead of looking at fishing practices of individual fishing grounds. Talk to your fishmonger about where the fish came from – is it a fishery under management? Is it wild or farmed? Both farmed and wild fish and seafood are excellent options if they are harvested responsibly and processed naturally – no chemicals added with any Foley Fish!
Go direct. It is always best to source fish closest to its source for optimum freshness and quality.
Choose your fish wisely. Making the best selection will vary by season and fish type. For the summer, Laura's favorite fish are Block Island swordfish, because they spend the summer feasting on bluefish, herring and mackerel which give them great flavor and an extremely moist texture. Georges Bank Haddock is another great choice because the fishery management of this species has had great success and haddock are abundant in New England waters year round.
Sensory Tests: Use your eyes, nose, touch and taste to determine fish freshness. Fresh fish does NOT smell. Whole fish should have bright eyes and firm flesh. Fresh fish should have the wonderful "just from the ocean flavor."

Laura's Favorite Foley Recipe: Cornmeal Crusted Georges Bank Haddock with Black Bean Salsa (serves 4)

1 1/2 pounds Georges Bank haddock fillets, skinned
1 quart buttermilk
1 cup coarse cornmeal

Salsa:
2 avocados, peeled and coarsely chopped
1 T kosher salt
10 cherry tomatoes, quartered
3 tablespoons chopped cilantro
1 10 ounce can black beans, drained & rinsed
2 T olive oil
1/2 red onion, minced
zest and juice of 1 lime

Salsa:	Mix all ingredients together, set aside at room temperature.

Haddock:	Preheat oven to 450 degrees. Soak skinned haddock in buttermilk for 1/2 hour. Drain. Slice haddock into portions. Roll each portion in cornmeal. Coat cast iron pan with one tablespoon of oil. Heat over high heat and sear haddock on each side to brown, approximately 2 minutes per side. Finish haddock in oven for 6-8 minutes. Serve with black bean salsa.

Marriott is committed to diversity and inclusion. Marriott was recently named among the Top 20 Companies for Women Business Enterprises by the Women Business Enterprise National Council (WBENC). For information on Marriott's supplier diversity program, visit http://www.marriott.com/corporateinfo/supplier/default.mi. For more information on M.F. Foley Fish Company visit www.foleyfish.com.

Visit Marriott International, Inc. (NYSE: MAR) for company information and www.marriottnewscenter.com for the latest company news.

SOURCE Marriott International, Inc.