Tag Archives: Christopher Hlubb

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.

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.


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

A caviar niche: Even more growth is ahead for Miami Gardens-based Marky’s – Business Monday – MiamiHerald.com


From the Belgian chocolate on your hotel pillow to the delicate cheeses at your specialty grocer and the caviar you’re served onboard a cruise, all likely have one thing in common: Marky’s Group imported and distributed the gourmet products — and soon may even have a hand in manufacturing them.

Miami Gardens-based Marky’s, founded 30 years ago as a small retail store on 79th Street in Miami, has morphed far beyond that into an international wholesaler with a variety of other related subsidiaries, including an aquafarm that raises sturgeon, which is in line to become the sole United States producer of Beluga caviar.