Frugé Seafood’s 'School of Fish' Celebrates 'First Class'

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Taste and Sea! Frugé's School of Fish, a class in fresh seafood. It was a fun, informative and incredibly tasty night.

Vendor presenters Tito Espindola, Scott Hutchens, Greg Voisin, Jason Gilfour, Jim and Vicki Ekstrom along with Michael Frugé

In addition to providing our customers with the freshest seafood available, we strive to be an information resource to them as well.

Head chefs and restaurant managers from throughout the Metroplex received valuable product information and amazing food samples at Frugé Seafood 1st Annual “School of Fish” Monday night, October 3rd.

All attendees got to meet with four of Frugé Seafood’s vendors to gain specific insights about harvesting, grading and availability for oysters, tuna, scallops and farm-raised redfish and hybrid striped bass in an information-packed presentation at the Milestone Culinary Arts Center.

“In addition to providing our customers with the freshest seafood available, we strive to be an information resource to them as well,” said Mike Frugé, owner and company founder. “The School of Fish is a fun way for us to get together and provide them with useful information they can bring back and actually use at their restaurants. And providing cooked samples in combination with the vendor presentations was a great way to reinforce that message.”

“Being more informed helps them make better purchasing decisions, and when they enjoy success with our products, it’s a win-win situation for everyone,” Frugé said.

Vendor presenters Jason Gilfour and Greg Voisin talked about oysters and safe processing methods; Jim and Vicki Ekstrom discussed farm-raised redfish and hybrid striped bass and the benefits of U.S. aquaculture; Tito Espindola educated everyone on the finer points of grading tuna cuts, and Scott Hutchens explained scallops and their unique harvesting system.

Before the vendor presentations began, Mike Frugé and Sales Manager Richard Hotard unveiled the company’s new logo and dynamic website, which is located at frugeseafood.com.

In addition to a wealth of information about the seafood available, preparation tips and industry news, the new site also features downloadable files for waiters and waitresses to answer seafood questions they might get from customers.

After the product presentations, a full buffet was served and a “Meet & Greet” was held with attendees and the vendors.

For more information, or to learn how you can attend the next Frugé Seafood “School of Fish,” contact Courtney Frugé at 972-606-0800.

Frugé Seafood's main distribution facility is located in Grand Prairie, Texas inside the Dallas/Fort Worth Metroplex, ideally located for both inbound and outbound freight. And our sister companies are based in Branch, Louisiana, which give us access to the rich resources of the Gulf of Mexico. So Frugé Seafood is perfectly situated to distribute premium seafood to a three-state region including Texas, Oklahoma, and Louisiana.

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Courtney Fruge
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