MIAMI, Jan. 19, 2012 /PRNewswire/ -- 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, Del. 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, Ore.
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. Our customers loved the more mild taste and remarked how it never tasted fishy. The texture is silky and easy on the tongue," says Chef Ghalaini. "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 4 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 4 down to 1.
The Green Room in Wilmington Del., 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. Executive Chef Keith Miller created pan-seared Verlasso™ Salmon with Okinawa sweet potato silk, heirloom cauliflower, black garlic puree, caviar garni as an addition to his already impeccable menu -- according to Frommers, "the food is exquisite!"
"For the last two years, the Green Room has taken great strides toward offering more sustainable and properly raised food products. 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," says Chef Keith Miller. Miller explained that it's an added bonus that Verlasso™ reduces the impact on the local eco-system.
Verlasso™ is committed to continuous improvement in its aquaculture practices, working in concert with some of the world's leading thinkers to sustain people, fish and the planet. Verlasso™ is currently available in the New York City area via FreshDirect.com and Imperial No. 9 Restaurant, in Portland, Oregon in Zupan's Markets, and the Green Room Restaurant in Wilmington, Delaware.
Verlasso™ is a brand and trademark of AquaChile. AquaChile and DuPont formed a collaboration that will join the collective innovation and aquaculture expertise of the companies to identify how to raise fish sustainably to provide nutritious protein for a growing population. Learn more at www.verlasso.com, join us on Facebook or follow us on Twitter @VerlassoSalmon.