Author Archives: David Hakman

Mojama Adds a Burst of Mediterranean Flavor to Summer Dishes

Marky’s Group introduces salted tuna loin from the southern coast of Spain

MIAMI (April 28, 2014) – Just in time for summer, Marky’s Group announced today that it is has struck a deal with upscale Spanish-based Kiele to become the exclusive distributor of its semi-preserved fish in the U.S., including the wildly popular salted dried tuna loin – or mojama – as it is called in Spain.

Sliced wafer thin, mojama is a delicacy that promises a new twist on summer salads, pastas and tapas. It’s rich in omega 3 and can replace the chicken or shrimp in your Caesar, add bold flavor to a traditional Greek salad, or simply be served as a tapa accompanied with toasted Marcona almonds, fresh tomatoes, olive oil and crusty bread. Mojama looks like a fine prosciutto. In fact, it’s often called sea-cured ham.  kiele

“We had many chefs asking for mojama, so we decided to bring in the best [Kiele] and make it available to the public for everyone to enjoy,” said Christopher Hlubb, President and COO of Marky’s. “When served at room temperature, and sliced as thin as possible, it just melts in your mouth.”

Marky’s is offering mojama as a sliced fillet in olive oil as well as a whole loin, which is recommended for grating onto pastas and risottos. Additionally, Marky’s is introducing Kiele anchovy fillets in the coveted “00” size, anchodinas (sardines), and boquerones  (pickled anchovies). Kiele prides itself on filleting all of its fish by hand, and all products are vacuum packed for freshness.

The products can be found at Marky’s Gourmet Retail Store online and in Miami.

The Passionate Foodie

Sharing My Passion for Good Food, Wine, Saké & Spirits. Come Join Me and Satisfy Your Hunger and Thirst.

There are about 25 different species of Sturgeon, and the roe of several species is harvested as caviar. They are not the prettiest of fish, but their roe are delicious and highly prized. Caviar has long been considered a luxury, though it is said that in the early 19th century in the U.S., caviar was served as part of a free lunch in saloons, with the hope the saltiness would get people to drink more. Its popularity though eventually led to a great decline in sturgeon populations so that the the Monterey Bay Aquarium Seafood Watch, notes that wild caviar, whether domestic or imported, is to be Avoided. Farmed caviar though, such as Sturgeon in the U.S. is a Good Alternative and White Sturgeon in British Colombia is a Best Choice. read more

Press Release: Marky’s Introduces Hacienda Zorita to the U.S. Market

MARKY’S GROUP INTRODUCES AWARD-WINNING HACIENDA ZORITA ORGANIC FARM PRODUCTS TO U.S. MARKET

Media contact: pr@markysgroup.com 305.542.8855

MIAMI (March 12, 2014) – Miami-based Marky’s Group is introducing a line of award-winning cheese and olive oil from Hacienda Zorita Organic Farm in Spain, including the Torta de Dehesa, ranked among the world’s best cheeses.

Hacienda Zorita is an organic farm located on a 300-hectare estate in the Spanish Duero Valley, a few miles from the historic city of Salamanca and neighboring the Nature Reserve Arrives del Duero. The farm is a sponsor of the slow food movement and firmly committed to the preservation of indigenous, rare and endangered species.

Hacienda Zorita produces only a small quantity of organic and raw milk
cheeses: sheep’s milk reserve (queso curado de dehesa reserve) sold in 1 kg and 3 kg units, sheep’s milk soft cheese (torta de dehesa) sold in 250 gr units, sheep’s cheese aged in Syrah wine sold in 1 kg units and slow thyme cheese from Verata goat sold in 1 kg units. Production of the extra virgin olive oil is limited to 8,000 bottles, of 500 ml, and is made from the hojiblanco and picudo olive varieties.

Hacienda Zorita’s Torta de Dehesa was awarded “SuperGold” in the World Cheese Awards in 2013, where more than 250 cheese experts gathered at the BBC Good Food Show in Birmingham, U.K. to narrow nearly 2,800 entries down to just 58 “SuperGold” cheeses.

“I can’t tell you how honored we are to be able to offer Hacienda Zorita products to our customers here in the U.S.,” said Christopher Hlubb, President and COO of Marky’s. “Hacienda Zorita is a pioneer in natural and organic farming and we are excited to be their exclusive partner in the US.”

Marky’s is the exclusive distributor for Hacienda Zorita in the U.S. The products can be found at Marky’s Gourmet Retail Store online and in Miami.

 

Marky’s Gourmet Store is Featured in Short Order From New Times

Marky’s Gourmet: A Wonderland of Caviar, Cheese, and Foie Gras

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Everyone has their special place. Mine includes champagne, imported cheese, caviar, and foie gras. Marky’s Gourmet has it all and so much more.

For more than 30 years, Marky’s has provided Miami with top-of-the-line caviar, truffles, and other gourmet items, including lobes of foie gras. For someone who comes from California, where this duck liver delicacy is banned, it was like the freezer of Heaven. read more

Marky’s President and COO Christopher Hlubb on Expert Panel to Discuss Seafood Safety and Compliance

Visit Marky’s at Booth #2318 To Learn More

MIAMI (Feb. 25, 2014) – Miami-based Marky’s Group, one of the leading importers and producers of caviar in the United States, announced today that company president and COO, Christopher Hlubb, will be a featured panelist at the Seafood Expo North America/Seafood Processing North America conference in Boston March 16-18.

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Seafood Expo North America/Seafood Processing North America (formerly known as the International Boston Seafood Show) is the largest seafood trade event in North America. The event attracts over 19,000 buyers and suppliers of fresh, frozen, packaged and value-added seafood products, equipment, and services. Attendees travel from more than 100 countries to do business at the exposition.

Hlubb will join a group of experts to discuss Seafood Safety and Compliance with NOAA Fisheries, FDA, and U.S. Customs on March 17 from 3:30-5:00 p.m. Hlubb will discuss Marky’s compliance program, highly regarded as the gold standard in the industry.

“We work hard not only to meet – but exceed – government requirements,” said Hlubb. “There have been a lot of concerns circling the caviar industry with regards to product identification so the role of Marky’s and our farm, Sturgeon AquaFarms, is to provide scientific support to the government to identify genuine species of sturgeon and caviar.”

To this end, Marky’s has adapted the international trade standard as a way to ensure proper labeling and consumer transparency. And at Sturgeon AquaFarms, the only aqua farm in North America to raise beluga, sterlet and sevruga sturgeon, they are committed to the conservation and preservation of sturgeon species.

Seafood Safety and Compliance with NOAA Fisheries, FDA, and U.S. Customs will be moderated by Peter Quinter, Chair of the Customs and International Trade Law Group at the law firm of Gray Robinson. Other panelists include:

Timothy Hansen, Director, Seafood Inspection Program, NOAA Fisheries, Silver Spring, Maryland

Domenic Veneziano, Director, Division of Import Operations, U.S. Food and Drug Administration (FDA), Rockville, Maryland

William Scopa, Director, Interagency Collaboration Division, U.S. Customs and Border Protection (CBP), Washington, D.C.

Christopher Hlubb, President and COO, Marky’s Group, Inc., Miami, Florida

Benjamin England, CEO, FDA Imports.com LLC, Glen Burnie, Maryland

For more information, visit Marky’s at Booth #2318.

Bloomberg: On New Year’s Day, Consider the Sturgeon

When Peter the Great gave Louis XV a gift of caviar, the French king tried it, and then spat it out on the floor of Versailles. About 320 years later we seem to have gotten used to the taste. “The fancy cars, the women and the caviar, you know who we are,” sings Ludacris in “Pimpin’ All Over the World.” It’s not just that these fish eggs taste good: they taste like the high life.

Look beyond its aura of glamour and you’ll find that caviar is the product of an intricate and shifting global industry. With U.S. bans on caviar from the critically endangered Caspian and Black Sea sturgeon, traditionally the source of the most prized eggs, that business got a lot more complicated. Read more at Bloomberg.com

Endangered sturgeon producing high-quality caviar are bred in Florida

By Ann Marie O’Phelan
Central Florida’s Agri-Leader

Published: November 13, 2013
Located on 120 acres in the tiny town of Bascom, there are 100 tanks that hold an impressive sturgeon population of approximately 100,000.

The tanks are full of the critically-endangered Beluga, Sevruga, Sterlet and to a lesser extent Russian Osetra sturgeon. Sturgeon AquaFarms is actually the largest Beluga aqua farm in the world and has more Beluga sturgeon than the Caspian Sea

Read more here: Endangered sturgeon producing high-quality caviar are bred in Florida – Highlands Today

The Marky’s Group - Speciality Food Magazine

By Susan Segrest

Marky’s, a specialty food retailer, importer and distributor based in Miami Gardens, Fla., was founded in 1983 as a small food store by Mark Zaslavsky and Mark Gelman, immigrants from Ukraine. Today it has multiple retail outlets, a caviar aquafarm in North Florida, an Italian cheese production facility, a European e-commerce division in Germany, distribution facilities in Miami and Panama and a division focused exclusively on specialty food sales to cruise ship lines.

Read more here: The Marky’s Group – SpecialtyFood.com