The K•FIsh brand recently held their “Coming to America” launch at the newly built Astoria Waldorf in Beverly Hills, CA.
The Republic of Korea is promoting the seafood that comes from Korea, a country with three seas. The Ministry of Oceans and Fisheries led by Minister Kim Young-Choon created the K•Fish brand as the first government-certified
K•Fish products are produced in a sanitary and safe environment. Only select marine products meeting the above-mentioned guidelines are allowed to carry the K•Fish name. During the exhibition, there were many products available to try from the line as well as a handful of new seafood snacks. I was impressed by the presentation and how fresh everything was. The crispy layered seaweed snacks are definitely worth keeping an eye out for. More substantial products that will be present soon will include flatfish, abalone, sea cucumber, red snow crab, squid, and oysters to name a few.
Also on hand for the launch and K•FIsh advocate was renowned seafood expert Chef Kerry Heffernan.
Chef Kerry holding a flatfish that he will prepare for guests
“Flatfish “fluke” is something that is prized on the East Coast as a sport fish. Now, it’s being brought over in amazing condition from K•Fish. They’re also raised in a way that is sustainable. We’re taking Asian products and combining them with western methods to create new avenues and they deserve more attention,” said Chef Kerry.
The afternoon was spent with Chef Kerry demonstrating how he uses flatfish as a quality cooking ingredient and also incorporated other seafood products from the Korean Sea. Every dish was light, beautiful and extremely tasty.
Flatfish Crudo, lime zest, gochuchang and pickled seasonal veggies
Fricassee of fish cake, oyster, clams and Korean seaweed with ceviche of dried squid.
Saute of Korean Flatfish with heirloom pole beans, doenjang tarragon coulis
What I found extremely interesting is the respect placed upon the sea and the abundance that’s in it also known as the “Haenyeo Culture.” It’s when the women divers enter the sea without any diving or breathing gear. You only take from the sea what you are capable of getting as long as you can hold your breath underwater. Of course, if the divers used diving and breathing gear they could gather more from the sea but by keeping with tradition it allows humans and nature to live in harmony.