FULL STORM

Sweet Hot
Kippered Blue Catfish

Sweet and spicy, these whole smoked fillets are made with our traditional house cure, plus a bright blend of red pepper, spices, and honey. Eat it straight up, or use it as an ingredient. Mix it into salads, spreads, or dips. Great over rice, with sauteed vegetables, or in street-style tacos. Packed as individual fillets in vacuum-sealed bags. Ten fillets per case.

INGREDIENTS

Wild-Caught Chesapeake Blue Catfish Fillet (Fish), Red Pepper Puree, Dark Brown Sugar, Sea Salt, Honey, Paprika, Black Pepper, Natural Wood Smoke.
FULLY COOKED, READY TO EAT

Keep refrigerated or frozen
Thaw under refrigeration
NUTRITION FACTS

Servings per container: about 2.

Serving size: (100g), Amount per serving: Calories 110, Total Fat 2.5g (3% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 50mg (17% DV), Sodium 1020mg (44% DV), Total Carbohydrate 5g (2% DV), Dietary Fiber 0g (0% DV), Total Sugars 5g (Includes 5g Added Sugars, 10% DV), Protein 15g, Vitamin D 11.2mcg (60% DV), Calcium 20mg (2% DV), Iron 0.4mg (2% DV), Potassium 330mg (8% DV).

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
ALLERGENS

Contains Catfish (Fish), Paprika, may contain bones. Manufactured in a facility which also processes shellfish.
WHERE TO BUY

Currently unavailable to purchase online.

If you have questions about purchasing our products for your restaurant or retail market, please get in touch with us here.

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Stephen’s Fancy Deviled Eggs

Yami Akuma Tamago

Ingredients

  • 1 Full Storm fillet, flaked into bite-size
    pieces 
  • 1 dozen hard-boiled eggs
  • ¼ c. Kewpie mayonnaise
  • 2 Tbsps. white miso paste
  • 1 tsp. shichimi togarashi
  • Katsuo mirin furikake for garnish

Method

After boiling the eggs for 11 minutes, remove from the water and place directly into ice water. When the eggs are cool, peel and cut in half with a sharp knife. Place yolks into a medium bowl and set the whites aside for filling. Add the mayonnaise, miso, and togarashi to the yolks and mix with a whisk until smooth. Fill each white with about a teaspoon of the mixture. Top each with a piece of fish and garnish with a sprinkling of furikake.